Blue bean beef chips
By VicentaLakin
It's a shock to look at it, even though I thought I knew a little bit about it, and I read The Post-Cook, and I knew that it was so rich, so technical and so tactful that I didn't even fit the shoes, so I lived and learned. But I would like to mention that the stove in the hotel, which is warmer than 2,000 degrees, the cooking pots are iron-cooked, and that many cooks are highly trained in vocational training and systems, and that family conditions and equipment are not comparable to those of late cooks, but we can learn from it, make our usual food with our own limited conditions, and show our love and joy. It's from "The Back of theChef" and it's a lot more succulent, and it's covered in membranes, then sliced, it's kept the beef, it's cut, it's fried, it's got enough steam, I think. I'm using the root of the root beans, and I'm honest, and I don't eat the horns, I don't eat the beef, I don't conflict with it, either in colour or taste, and I have the colour and salt of the beef. I'm sorry I didn't learn well, but I'm sorry. I also wanted to learn to make the troupe of Li Ying's troupe, which I couldn't buy, and the plan was put on hold。
Recipe Recommendations
Steps for Blue bean beef chips
1
(b) Water in the pot, a spoon of vegetable oil, a spoon of salt, and when the water is boiled, it pours into the orchid until it is dead, and is recovered immediately
2
(a) Water will be filtered and released on the disc to be released as a mat for beef3
(b) The slowness of the hands and feet when the fire is too slow and the meat is too old, prepare a small spoon of ginger, two small spoons of raw sugar, one quarter of a spoon of pepper powder, one of a small spoon of wine, mixed in a bowl
4
(b) Wrap the film with beef and tie it with cotton rope to avoid spreading it
5
The boiler boils the water, puts the beef in the pot, burns the beef for a while, turns it over, burns the beef until it's almost colored, and does not have to be fully cooked
6
(b) Distinct the film and cut the film with the graft
7
(a) A fire, burning to the boiler, adding a little oil, putting it into beef tablets, and fast-fried
8
If you're ready, you can get out of the pot, you can get in the plate with the beans, you don't have to get over fire, or the beef will get tougher。Blue bean beef chips Make Tips
1. It is suggested to use mild side dishes and avoid ingredients with strong flavors. Light options such as snow peas, sugar snap peas, bok choy, and choy sum are recommended; otherwise, the aroma of the beef will be masked.
2. Cantonese cuisine emphasizes the natural taste of ingredients. Wrapping the beef in plastic film for blanching is primarily to retain the beef's fragrance.
3. This dish requires rapid stir-frying to achieve sufficient "wok hei." If cooked too long, the beef will become tough and lose its tenderness.
4. If you are concerned about being slow and leaving the beef in the wok too long, you can prepare all seasonings in a bowl in advance. When needed, pour them in all at once rather than searching for them one by one; getting flustered and disorganized will lead to overcooked meat.