Crunch beef rice
By VicentaLakin
When it's hot, cooking always wants to be lazy and doesn't want to be in the kitchen for long, and there will be more steaming food. Once the material is ready, it's easier to fire without guard. Most of the pastries used to be roasted with beef and then steamed with rice. My mom had a fire-free version this time, which was unexpected, delicious and not greasy。
Recipe Recommendations
- rice appropriate amount
- glutinous rice appropriate amount
- beef appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- tangerine peel appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- Longhou sauce appropriate amount
- cooking oil appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Crunch beef rice
1
Material maps. The rice can go ahead。
2
Beef cut small particles。
3
The bowl is then washed with crumbs of leather, onions, ginger powder, wine, salt, pepper powder, raw pump, sugar, a spoonful of stench sauce。
4
Hold it evenly, and a large spoon of cooking oil evenly。
5
Boiled Micah with appropriate quantities of water, salted beef。
6
The cages that have been opened in the water have been evened and evaporated by fire for an hour. It's just like normal。
7
Beef rice after cooking。Crunch beef rice Make Tips
1. The beef should be marinated in advance to absorb the flavor.
2. Zhuhou sauce can be replaced with other sauces.
3. Using a rice cooker is more convenient for steaming the rice. Alternatively, if you use a steamer basket, you can cook some soup at the same time, which is also very convenient.
4. Glutinous rice can be omitted; it's optional.