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Arowana Australian wheat core wheat flour 200g
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Water150g
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Yeast 2 g
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600 grams of beef
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500 grams of potatoes
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Mung bean 100g
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Carrots (red) 300g
condiments
edible oil
20 ml
oyster sauce
20 grams
soybean
50 grams
dark soy sauce
10g
Eight angles
1
Black pepper powder
10g
cinnamon
1 small piece
starch
5 grams
energy
20 grams
Practice of pot-stewed dishes in Northeast China
1.
Cut beef into pieces in advance, add black pepper, starch and some soy sauce, and marinate in oil for 15 minutes.
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2.
Add water and yeast into the multifunctional chef's machine, and then put the macadamia core powder of Arowana into it and knead until smooth.
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3.
The kneaded dough is covered with plastic wrap for fermentation.
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4.
Pour cooking oil into a cast iron pot to saute ginger, then stir-fry the marinated beef in the pot until it changes color.
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5.
Add 1000ML of boiling water, then put the remaining soy sauce, oil consumption, soy sauce, star anise and cinnamon into the pot and stew for 20 minutes.
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6.
After 20 minutes, add carrots and potatoes respectively and continue stewing for 20 minutes.
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7.
Then we will make "small twist" fermented dough, take it out and knead it into long strips.
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8.
Cut the dough in the middle and cut it in half.
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9.
Rub two round dough like a twist, cover it with plastic wrap and let it stand 10 minute.
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10.
Continue to add green beans, cover the pot and stew for 10 minutes.
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1 1.
Spread the electrostatic "small twist" on the beef one by one, cover the pot and stew for 15 minutes (don't boil in the middle).
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12.
Serve the whole pot directly.