Beef fried corn core
By VicentaLakin
It's always been a problem for many cooks to get their beef fried, and it's not handled properly, and it's hard to eat, and older children don't like it. Occasionally, I watched The Daily Diet, but I was surprised to solve this problem, and now I want to talk and share my methods and practices. We're trying to make steaks, and we're trying to make willows, black pepper willows, and it's famous, so there's a different way to cut meat for different dishes and materials. When we're going to make beef chips, we're going to cut the blades and blades at about 90 degrees, and when we're going to make willows, we're going to cut them so they're not easy to break in the pickles and in the fire
Recipe Recommendations
- beef 200-300 grams
- corncob
- mushroom
- onion 1/2
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- baking soda appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Beef fried corn core
1
After cutting veal slices, the bowl is bigger, allowing hand-carrying to have sufficient space, half a pound of beef, probably freeing one or 1.5 small spoons (with some moisture, not so much as dry beef, easy to absorb meat), salt (with a little salt) 1/8 small spoons, wine (with a little salt) (with a little salt) 1 small spoons, pepper powder (with a big spoon of meat and a little aromatic aroma) 1/2 tea spoons, old (with color) 1/2 small spoons, fresh meat powder or small sour soda (with a bit of water, with a bit of water, with a bit wet, with a bit of corn, with a bit of a little bit of powdered spoon, with a little bit of chow (with a little bit of salt), with a big spoon of water, with a little bit of water, with a little more than 20 or 30 minutes, which is why I would need to be able to be able to do so with a little bit of meat and a little bit of meat, which would take a little more than 30 minutes
2
How to heat beef chips: when we put beef in the pot, we put a little bit more oil in it, not too much fire, 30 to 40% heat, first too much fire, and then it's easy to get too old, and then put beef in the pot, and don't put beef in it in a piece, on average, until it changes color, because, in many cases, we're going to have to fry with other vegetables and the book or the network is generally called skid
3
In order to synchronize the level of preparation, it would be preferable to use oil and salt for water, with the exception of onions, pickles, onions, etc., which could be waived if canned materials were used. And then the pot, which heats up oil, so that a small amount of ginger, onions, garlic fragrances, etc., is poured into corn cores and mushrooms, and round them a few times
4
Onion pouring, with salt and sugar, and pepper spray, and a few laps
5
Into beef, for a few strokes, intoxicating on the side of the pot (the wine comes directly into the pot, saves a special scent) with a pickle, with a small amount of soy oil, and a small amount of it。Beef fried corn core Make Tips
1. Do not overcook the beef; stir-frying for too long will make it hard and tough. 2. Add strong liquor when stir-frying the beef to make the dish especially fragrant.