Dry oxen
By VicentaLakin
The main material, also known as sand, from the town of Sa River, Guangzhou, is usually made up of dry water powder purchased by supermarkets. In 1938, during Japan’s invasion of China, the Guangzhou cook, Xu Bin, created the dried oxen river (due to the presence of beef chips, known as the ox river) and then became the first person in Guangzhou to sell the dried oxen river. After the Japanese war, the cave-driners took the lead in bringing the dried oxen river to the end of the table。
Recipe Recommendations
- River powder 300 grams
- beef 80 grams
- mung bean sprouts 50 grams
- onion 30 grams
- leek 20 grams
- shallots 20 grams
- soy sauce 5 grams
- soy sauce 5 grams
- white granulated sugar 5 grams
- chicken powder 5 grams
- salt 10 grams
Steps for Dry oxen
1
Slice the beef, make it with greasy oil and raw powder, cut the onions, cut the onions
2
Put salted beef in the boiler, make sure the beef is pumped open, the oil is pumped up, the onion, the onion powder, the onion, the onion, the green bean sprouts pour into the fried spoons and chopsticks, and the frying is done gently
3
When the powder is blown out, it pours into the oily beef, adding old, raw and trittered, and it's even。Dry oxen Make Tips
Dry stir-fried beef river pays attention to "wok qi" and must be stir-fried quickly; while stir-frying well, the gesture should not be too fast, otherwise the powder will be broken. Like friends, continue the delicious food. Next time, we will be wet stir-fried beef river!!!