Beef pastry
By VicentaLakin
I'm having a sweet-mouthed old cake, and today I'm having a salty one
Recipe Recommendations
- beef appropriate amount
- rice cake appropriate amount
- Shredded red pepper appropriate amount
- onion half a
- Yellow pepper shredded appropriate amount
- salt Sugar appropriate amount
- broth A large spoon
- white sesame
- soy sauce
- starch
- cooking wine
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Beef pastry
1
Material preparation: Onions and peppers cut to silk, beef cut to silk, and beef pickled with sauce for more than 15 minutes (I've already made it in the morning, made in the evening, and taken steps to forget)
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2. The hot pot is oiled and onions are made almost transparent
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Three, add salted beef silks and continue to fry
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4. Add peppers
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Five, join the year cake and go for a while
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6. When pastry is softer in the year, it is served with soup or fresh water, with a proper amount of salt and sugar, and when beef is ripe for pastry, it is made
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7. There are sesame for the household, and some of it is delicious and beautiful8
Let's eat while it's hotBeef pastry Make Tips
1. Rules for cutting meat: cut beef and lamb across the grain, pork diagonally, and chicken, duck, and fish vertically. So, when cutting beef, be sure to cut across the grain to ensure the meat stays tender and doesn't get tough.
2. Adding some starch to the beef marinade will make the meat more tender.
3. Rice cakes do not need to be pre-boiled; stir-frying them directly for a while will soften them and cook them through.