Cold beef
By VicentaLakin
A traditional Sichuan food, which I always thought was to be cooked with dry powder. Home version of cold beef, everybody。
Recipe Recommendations
- beef foreleg meat a pound
- onion ginger garlic appropriate amount
- onion a
- shallots a
- coriander a
- dried chili half a bowl
- red pepper a spoonful
- green pepper a spoonful
- octagonal of 3
- geranyl 3 tablets
- rapeseed oil 2 tablespoons
- huadiao wine 1 spoon
- chili noodles 2 spoons
- soy sauce 2 spoons
- salt Xiao Xu
- Luliao Bao a pack
- white sugar half a spoonful
- cumin powder 1 spoon
Steps for Cold beef
1
The cow's front leg bled for 20 minutes. Clean it up。
2
It's cold. Add flowers and wine to the pot. Open the water into the foam。
3
A little salt to the bottom. Adds a configured halogen package. The eight horns of onion onignon fire boiled this beef completely. It's too soft to cook. A little hard to chew。
4
We'll blow a bottom when we cook beef. Seed oil is 50% hot and pours into garlic. Quillery, onions, a little fire to make the sauce。
5
Dry pepper cut off, fragrance with red peppers and warm water immersed to avoid blowing up。
6
All the sauce in the pot is fried to sodium sodium sodium。
7
Cooked beef placements are completely cooled and fine-tuned to be cooled。
8
Tore it up with your hands. I like to rip with my hands anyway. It's more delicious. I don't like to cut into strips with a knife。
9
It's fried oil. Fifty percent of the temperature is put in the beef fire. Put beef on the fragrance, fragrance。
10
Put it in the chili. It's even。
11
Fresh peppers, garlic and peppers pour in, white sugar。
12
The last pot is filled with white sesame and powder. On it. It's better to soak in a pot for a while. It's good to eat as a staple or as a snack, so you can get a little more work done at a time and pack it in a vacuum。Cold beef Make Tips
The cold tastes a little heavier. Food choices are important. You have to use the type of beef with a tattoo。