Korean mushroom beef
By VicentaLakin
Recipe Recommendations
- beef appropriate amount
- mushrooms two flowers
- leek a small handful
- Flammulina velutipes a small handful
- carrot
- pear one
- onion half a
- Jiang appropriate amount
- garlic appropriate amount
- edible oil 1 tablespoon
- white granulated sugar 1 tablespoon
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- white sesame half a tablespoon
Steps for Korean mushroom beef
1
Because there was no blender on hand, the great human intelligence was manifested by finding a strong cup of juice to make a hammer, cut the pear into thin pieces or silks, and hammered it down, as shown:
2
Again, half an onion, ginger, garlic, all of it, and then hammer. Cutting onions was a very sad thing, and it's gonna be muddy... how long can you last? Once again, the great human wisdom has been manifested by wrapping the mouth of the nose with a wet mask or towel and cutting the veggie without stress. Hammer a moment。
3
This step is given to white sugar sugar, wine, raw, white sesame, oil and a hammer。
4
Beef shredded, pickled in a similar hammer sauce for 10 minutes, of course。
5
Carrots, mushrooms, cabbage, golden needle mushrooms, like Tutches。
6
hot oil, boiled beef in a frying pan up to half-cruise, with cut mushrooms, golden needle mushrooms, ravioli, salt, and board。