Raw materials:
200g of fat beef slices, Flammulina velutipes 1 00g, soy sauce15ml, balsamic vinegar15ml, 5g of sugar, 3g of salt, liquor15ml, scallion1root, 3 sausages, 2 fungus, and fungus.
Exercise:
1. Slice the sausage and put it on the rice. At the same time, spread the mushroom slices and auricularia slices on the pot and steam them over low heat for later use;
2. Wash Flammulina velutipes and cut into 5 cm long sections. Add oil to the pot, heat it to 30%, add normal amount of onion slices to make it fragrant, then add fat beef slices and fry until soft, and pour the remaining onion slices into the pot;
3. After the beef slices become soft, pour in white wine and soy sauce, and season with salt and sugar. When the meat slices are discolored and mature, add Flammulina velutipes and stir-fry until soft. Finally, turn to high heat, pour in balsamic vinegar and mix well. Fried beef with Flammulina velutipes can be spread on steamed rice with soup.
Yoshinoya's beef rice
Raw materials:
200 grams of sliced beef, half an onion, 3 cloves of garlic, a little shredded ginger, a little broccoli and 4 carrots1/;
Zhaoshao juice:
2 tablespoons soy sauce, 3 tablespoons Lin Wei, and 1/2 tablespoons Haitian soy sauce.
Exercise:
1, sit in a pan, put cold oil, add shredded onion, garlic slices and shredded ginger and stir-fry until fragrant;
2. Add the evenly stirred boiled juice;
3. After the boiled juice is boiled, add the fat beef slices;
4. After boiling again, turn to low heat until the juice becomes thick, and then take out the pot;
5. Blanch broccoli and carrots and decorate them!
Beef Rice
Raw materials: (3 persons)
400g beef slices, onion, broccoli and carrot150g.
Seasoning:
Lin Wei, soy sauce, cooking wine each 150ml, water 90ml.
Exercise:
1, fat beef slices are selected for the fat and thin hot pot;
2. Wash the onion after tearing off the inner membrane and cut it into silk;
3. Peel and slice carrots, break broccoli into small flowers, quickly blanch with boiling water, remove, rinse with cold water and drain;
4. Juice mixing: all the "seasonings" are mixed together and stirred evenly;