Cream beef
By VicentaLakin
Squeeze with fragrance in the salty taste; veal veal with soft and smooth fragrances; and a little bit of culinary vegetables with a plate of licorice and a balanced next meal. The point is that the gravy is salty, the beef is salty and tasteful
Recipe Recommendations
- beef tenderloin 300g
- mustard 100g
- purple Onion 100g
- celery 100g
- Shallots, ginger and minced garlic
- salt 1/2 teaspoon
- sugar 1/2 teaspoon
- chicken essence 1/2 teaspoon
- white pepper 1/2 teaspoon
- chili bean sauce 1 tablespoon
- cooking wine 2 tsp
- dry starch a little
- edible oil 2 tablespoons
- slightly spicy
- fried
- ten minutes
- simple
Steps for Cream beef
1
Materials and handling: Cows ridges cut into fingers large, with salt, wine and dry starch, and pickled for about 15 minutes; cuisine cut to about the size of beef, clean water soaked away from salt, with many changes and drying in the middle and before they are used to extract dry water; celery cutting; onion slices; bean bean bean beet chops; ginger garlic cut off
2
(a) A frying pan, a hot boiler of cold oil, a little flaming soy sauce to red oil, and an onions of garlic paste to make a scent
3
(b) Veal graft, fire, and fast-fried beef graft
4
(a) The downfall of celery and onion chips, which continue to be even
5
And the peppers
6
Sugar (out of weight) simulators
7
Finally, a few chickens
8
Turn it even, just fine。