Dry oxen
By VicentaLakin
Dried cattle, classic snacks in cuisine, or food staples. Almost every winehouse and stage must have a dish, and it's also a cook's meal. It's hard to make it. It's hard to ask for it. It's not easy to fix it. First of all, it's called dry. Then the powder can't be too greasy. Looks like oil, but it can't stick on the plate, and second, the powder can't be broken, and certainly it's never going to be possible to keep it as short as possible. And the beef can't get too old, or it'll be a problem. Material used for dried oxen canals, except beef and river powder, is basically made of green bean sprouts, yellow beaks and cuisine. The green bean sprouts are clean enough to eat the powder, while the onions are cut in part and not cut into onions, so the scent doesn't spread. Quincy shared this dish with you today and, of course, the skill of drying cattle。
Recipe Recommendations
- beef 150 grams
- River powder 500 grams
- mung bean sprouts 250 grams
- leek appropriate amount
- chives appropriate amount
- onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- peanut oil appropriate amount
- salty and fresh
- fried
- ten minutes
- senior
Steps for Dry oxen
1
Beef slices, water grabs, so that it eats water, with freshly pumped sugar, and finally with peanut oil for at least half an hour。
2
When the powder is bought, the hand breaks the sticky。
3
The green bean sprouts, yellow bean, onions, onions。
4
Yellow, onions, onions。
5
The boiler is hot, the beef is oiled, and the filtration is picked up when the color changes。
6
Dry beef oil to use
7
Clean up the oil from the pot, leave it not at all, heat it, and pour green bean sprouts with river powder and onions。
8
Combining green bean sprouts with river powder and making green bean sprouts soft。
9
Get the pot out of the fire and add beef, yellow, onions。
10
Add a proper amount of salt, raw smoke, old mixing。
11
When you're ready, put the pot back on the fire, and it's ready to go。
12
Beautiful, delicious dried oxen。Dry oxen Make Tips
1. Beef should be marinated in advance, feed it with water first, then add sugar and soy sauce to taste, and finally mix well with peanut oil. Let it rest for more than half an hour. It is best to put it in the refrigerator for 4 hours to make the stir-fried beef more tender.
2. Don't make the wrong order in which to add the ingredients to the pickled beef. Adding sugar can make the beef more tender. Don't add salt. That will make the beef water out instead of absorbing water, and the beef will dry out when fried.
3. The beef needs to be oily, and it will be ready as soon as it changes color.
4. After the beef is oiled, the oil in the pan must be emptied, because not a drop of oil is needed for the next steps. If you use a pot to stir-fry, add oil to moisten the pan and then pour the oil clean.
5. Heat the pan from which the oil is poured out on high fire. It is best to smoke. Don't be afraid of the rice flour that will burn, it won't.
6. The rice noodles you buy will be a little sticky and must be broken apart one by one to make it easy to fry. At the same time, don't put too much green bean sprouts, because the stove at home is not enough firepower. If you put too much bean sprouts, water will come out. If you don't have enough firepower, you can't quickly harvest it, affecting the taste.
7. When seasoning, you can leave the heat to season and mix well, then place it on the stove and stir-fry quickly.
8. It is better to fry this dish at home with chopsticks than spatula.
9. Dry stir-frying Niuhe must be stir-fried quickly throughout the entire process to be enough to make it "hot".
2. Don't make the wrong order in which to add the ingredients to the pickled beef. Adding sugar can make the beef more tender. Don't add salt. That will make the beef water out instead of absorbing water, and the beef will dry out when fried.
3. The beef needs to be oily, and it will be ready as soon as it changes color.
4. After the beef is oiled, the oil in the pan must be emptied, because not a drop of oil is needed for the next steps. If you use a pot to stir-fry, add oil to moisten the pan and then pour the oil clean.
5. Heat the pan from which the oil is poured out on high fire. It is best to smoke. Don't be afraid of the rice flour that will burn, it won't.
6. The rice noodles you buy will be a little sticky and must be broken apart one by one to make it easy to fry. At the same time, don't put too much green bean sprouts, because the stove at home is not enough firepower. If you put too much bean sprouts, water will come out. If you don't have enough firepower, you can't quickly harvest it, affecting the taste.
7. When seasoning, you can leave the heat to season and mix well, then place it on the stove and stir-fry quickly.
8. It is better to fry this dish at home with chopsticks than spatula.
9. Dry stir-frying Niuhe must be stir-fried quickly throughout the entire process to be enough to make it "hot".