Black pepper, New Zealand cow willow
By VicentaLakin
In the @Chef's class, he had the privilege of meeting the chef-in-chief of Su Zhexi, who taught us a very special black pepper willow. Today I changed the pickle method of beef and set the wheel. A piece of beef is good or not, and if a piece of beef can't bite, it must be a failure. You can have two options, one of which is to put additives to break the meat fiber. The second is the choice of a fat New Zealand willow. I believe, of course, that the vast majority will choose the second. Then I'll teach you how to make it。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- simple
Steps for Black pepper, New Zealand cow willow
1
Raw materials: New Zealand willow 180 grams, tritium 3, sugar 35 grams, smoke 10 grams, platinum 15 grams, black pepper chip 35 grams of garlic 15 grams, butter 15 grams, salt 5 grams. Mashed potatoes, 100 grams
2
beef cut into two cm. it's made of salt, pepper rice oil。
3
Half the sugar, half the black pepper, half the platinum, the old smoke, and a little bowl. This is our simple version of black pepper juice。
4
The pan is hot, it pours into rice tar, and it pours salted steaks。
5
Fried beef grains on four sides and removed them immediately. Note: When you're in the pot, don't turn the beef around so that the juice can't be locked。
6
melting butter, adding garlic, the rest of the black pepper, and the rest of the sugar, the fried incense. it's a bit like a western relish, so the sauce can be naturally wrapped on raw materials, without the need for pickles, healthier
7
Pour well cooked beef grains into the sauce. Just flip it
8
Disk: a spoon of mashed potatoes, with black peppers and willows, on the shelf. Spill the peanuts。