Mongol beef
By VicentaLakin
When it comes to Mongolian juice, which is eaten in a medium restaurant, then remembers it. Sometimes you see a bottle of Mongolian juice sold at the supermarket, you buy a bottle, and it's delicious, but if you're more serious, and you talk about his fabric, I can't really tell you, you've looked at it on the Internet before, and you haven't found a formula. Of course, someone might have a secret formula that doesn't show you whether it's real or not。
Recipe Recommendations
- beef 约150 grams
- baking soda 1/4 teaspoon
- qingshui 1 tablespoon
- corn starch 1 teaspoon
- vegetable oil 1 tablespoon
- onion 1 piece
- Mongolian juice 2 tablespoons
- soy sauce 1/2 tablespoon
- oyster sauce 1 tablespoon
- pepper 1/3 teaspoon
- cornflour 1/2 tablespoon
- white sugar 1/3 teaspoon
- refined salt 1/4 teaspoon
- sesame oil 1/2 tablespoon
- salty and fresh
- fried
- half an hour
- senior
Steps for Mongol beef
1
(b) Slice beef, see whether it's dry or dry, if it's dryer, cleans up a large spoon of water, joins a small soda of a quarter of a spoon, grabs it to stick, then puts it into a small spoon of corn starch, continues to pick up pickles, grabs a large spoon of vegetable oil, grabs it evenly, sets it for 30 minutes or puts it in a compact box overnight
2
Onion slices, which are used to make pots in irregular parts of the middle
3
Put everything in the bowl evenly as a backup
4
(b) A boiler, which heats the bottom oil, with onion silk, and a scent
5
- Spreading beef when it is poured
6
Fast-sliding to five to six maturity
7
Rolling onions, flipping for a minute
8
Putting onions and beef aside, adding bowls of juice to the open, burning to bubbles
9
Combine beef and onions with a bowl of juice, take a few strokes, get out of the pot. Enjiy!Mongol beef Make Tips
First, the sauce is pre-tuned and tasted, and it is easier to operate; second, it's not enough for pens to forget a little bit of old color, but it doesn't affect the taste; and third, the spoons, spoons and cups used by pens in any food such as cooking, baking, etc., are used in international utensils, not the spoons and cups that we usually use to fix drinks and load food at home or in restaurants。