Spicy beef
By VicentaLakin
Beef is rich in protein, and its amino acid composition is closer to our human needs than pork. It improves the body ' s resistance to disease. It is appropriate for people growing and growing and recovering from surgery and disease to supplement blood loss, repair tissue, etc. Autumn and winter beef, which warms the stomach, is a good supplement. I'm a very cold man and, in Chinese medicine, I'm not well-tempered, so I buy lamb and beef more often in autumn and winter. It was made a few days ago with the smell of soy sauce and the smell of greasy garlic. It's very nice and tasteful, and it's a good dish for wine。
Recipe Recommendations
- slightly spicy
- stewed
- several hours
- simple
Steps for Spicy beef
1
Cows are washed clean and blood water is removed from the water for an hour. Two or three times in the middle
2
Ginger slice shredded, onion slice crushed, halogen packed. (2 in eight halogen packs, 10 peppers, 1 platinum, 1 mountain)
3
An appropriate amount of water is added to the casserole, onions, ginger, halogen packs are put into the casserole, and a suitable quantity of salt is transferred into the casserole, and the fire burns and boils for 15 minutes. (The aim is to make the halogen juice more fragrance, which can be omitted if time is not available)
4
Put it in a cow's cow, and the fire goes on and on for an hour。
5
Do not open the cover after the fire has been shut, so that the beef is immersed in halo juice until it cools。
6
Take out the slices。
7
Paprika slices, fragrance slices, garlic slices, green slices。
8
A spoonful of oil from Lee Jin-chul's old house。
9
Invoking a large spoon of Lee Jin-gu's bean. If you're afraid of spicy, you can put more
10
I'll transfer Li Jin-sik pure sesame oil。
11
Add peppers, fragrances, onions, garlic and a spoonful of halogen juice. (A proper amount of halogen juice allows for better mixing of all kinds of sauce to avoid overdrive)
12
Combination is enough。Spicy beef Make Tips
Poetic heart phrase:
1: Don't rush to take out the beef after it is cooked. Soak it in the original soup until it cools naturally, then take it out and slice it. (This way, the soaked beef is more delicious)
2: Because oyster sauce and fermented bean sauce are relatively dry, adding a tablespoon of the raw beef juice when mixing will not only be easy to mix, but will also be wetter and taste better.
1: Don't rush to take out the beef after it is cooked. Soak it in the original soup until it cools naturally, then take it out and slice it. (This way, the soaked beef is more delicious)
2: Because oyster sauce and fermented bean sauce are relatively dry, adding a tablespoon of the raw beef juice when mixing will not only be easy to mix, but will also be wetter and taste better.