I don't know

fried beef silk is a regular dowlett. what tastes and mixes are in the second place, and it's the soft taste that matters. the feasters and the regulars of their homes will bring out a smooth and smooth dish of beef, which will certainly impress and greatly enhance the cooking. how do you make beef silk so tender and smooth? it's actually easy to grasp the following three points, which can be easily handled even by the kitchen beginners — one of which, beef pickles early, must be mastered. the first is dry starch, which is primarily used, so that too much of the roasted beef silk is sticky and tasteless; too little is used and does not work with fresh meat. the second is the need to end up with a large spoon of raw oil, which is the key to ensuring the smoothness of beef silk, referred to in the line words as “oil seals”, i.e. the use of raw oil to put a membrane on the beef wire to reduce the loss of moisture and the natural smoothness of the roast beef; and the second, pre-fried spices, which are added once in the course of the making. to make sure the beef silk is smooth, it has to be made fast, and once it's too long, it gets old. so, there's no room for a little gazz. all spices must be prepared in advance; third, fire and fire. it's the basic requirement to make fresh crumbs, and beef is more dependent on the fire, and the key points are just a few tweaks, and the meat gets older. and to demonstrate..