Cheese roast beef
By VicentaLakin
Potato beef is good, eggplant beef is better. Garbage drops, enhanced immunizations, and should be eaten more in the summer. You don't have to try。
Recipe Recommendations
- long eggplant art. 2
- lean beef 300 grams
- Green pepper and red pepper one each
- tomatoes one
- onion one
- garlic 2 cloves
- millet pepper one
- ketchup 1 tablespoon
- butter 1 tablespoon
- olive oil 2 tablespoons
- salad oil appropriate amount
- salt appropriate amount
- white sugar 1 teaspoon
- chili powder appropriate amount
- black pepper appropriate amount
- sour and salty
- burn
- an hour
- ordinary
Steps for Cheese roast beef
1
The beef is washed and then baptized in water for 10 minutes。
2
Dry-dry drain surfaces。
3
The eggplant is cut, mixed with a spoon of salt, covered with a pickle for 15 minutes and drained and dried the surface。
4
Paprika, pepper cut, onion cuttin。
5
Add salad in the pot. When the oil heats up, the olive oil pours into the eggplant fire. Pull out the backup。
6
Paprika, green peppers just blew up a little bit and picked up a spare。
7
Little pepper chop, garlic slice。
8
Tomato goes to slice。
9
It melts when the salad is hotter in the pot. We're going to have a big beef fire on both sides。
10
Add onions and fried spices and peppers and garlic。
11
Add ketchup to the top。
12
Hot water doesn't have three or four fingers. Up top, the fire boils to meat (30-40 minutes)。
13
With salt, sugar, pepper powder and pepper, eggplant, pepper and tomatoes。
14
Put on the fire and cook it for another 20 minutes。
15
Reveal the pallet。Cheese roast beef Make Tips
The roast beef is designed to lock the water in the beef, and the following pots are not used to flip, and then the roasting is done. It's much more tenderer and better to eat。