Steamplant beef noodles
By VicentaLakin
The chicks love the taste of tomatoes. They've steamed a few ketchup noodles before, they've had a good resonance, they use beef foil, they're better cooked and easier to taste, and they're good with chubby tomatoes。
Recipe Recommendations
- salty fragrance
- steamed
- half an hour
- ordinary
Steps for Steamplant beef noodles
1
Preparation of the main food items: seven tomatoes (small), 180 grams of beef moist, 400 grams of noodles, and two slices of ginger。
2
Put the noodles in the steam pan for 15 minutes。
3
Tomatoes are scalded with slices of skin, salt in beef foil, white pepper powder, and starch is even, with a little oil。
4
I'll put a proper amount of oil in the pan, and I'll put ginger chips on the fragrance and beef moist。
5
A spoon of wine is added after the deformation, with a small amount of old color。
6
Add tomato fried, proper amount of water, salt, sugar, 13 fragrances, white pepper powder, old smoke, raw smoke, and fire until tomatoes become soft。
7
Steamed noodles mixed into soup juice。
8
Tilt on the steam cage for 15 minutes。
9
The halogened face is so hot that it's taken out with chopsticks。
10
Noodles are full of soup, and they smell soft。
11
Tomato beef-flavored noodles. It's delicious。Steamplant beef noodles Make Tips
1. The halogen surface is evaporated and then distilled. 2. Use a steam cage or a silica pad and do not lay them directly on them, fearing their viscos. 3. The size of the tomatoes I buy is so small that they can be used as much as I like。