Beef with beans
By VicentaLakin
Looks like it's probably the best thing to do with all the oxen in Australia. Search for a circle and find someone using it as a curd. It's always been easy. The cuisine makes the red burn necessary. Then let's have a red roasted oxen with a bean band. Although the slabs are thin, they can only be sliced into small pieces and not small blocks, the shape is not important。
Recipe Recommendations
- Australian bovine lamina tendon 350 grams
- bean tendon 2 pieces
- bean paste 1 tablespoon
- green onions 1 segment
- garlic one
- Jiang 2 blocks
- octagonal one
- cinnamon 1 small piece
- pepper 1 pinch
- soy sauce appropriate amount
- braised soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- several hours
- simple
Steps for Beef with beans
1
Material: Austropine calves, 350 grams, two bean bands, one spoon, one onion, one whole garlic, two ginger, eight cents, one piece of cinnamon, one pelt of pepper, graft, graft, graft, graft, graft and wine。
2
Cow rinds are purified and in cold water for 30 minutes。
3
Bean bands cut short after a bulge。
4
Garlic goes to the skin, ginger snaps, onions cut, spare。
5
Boiled beef pours out the blood water and washes it over and over again, pours it into the pot, adds cold water, puts half the wine and half the ginger。
6
When the fire boiled, he threw the blood out of his spoon。
7
Without any more haemorrhaging, get beef and dry water。
8
Oil in the pot, hot。
9
Put it in the beef chop。
10
Put the garlic and spices in there for two minutes。
11
And then we'll go with raw, red sauce and soy sauce。
12
The rest of the wine will be poured into the pot and dried up。
13
Put it in the bean band and flip it。
14
Pour into the soup。
15
The fire is boiled and covered with a lid。
16
The beef is soft, the soup is thick, the fire is out。
17
Splendid, enjoy it while it's hot。Beef with beans Make Tips
The spices may increase or decrease according to their own taste. There are no bean bands to use, or potatoes or other. The cooking time is adjusted to the size of the beef。