Process: stir-fried parsley kimchi shredded beef preparation materials: main ingredients: beef tendon meat, celery, Chao Tian Pepper, Sichuan pickled peppercorns, Sichuan pickled pickles (cowpeas, pickled radish and so on), garlic, pepper, ginger, small tomatoes, each appropriate amount.
Seasoning: oil, black pepper, soy sauce, white wine, moderate amount. Teach you how to do parsley kimchi shredded beef, how to do parsley kimchi shredded beef is delicious 1. beef tendon meat cut into thin shreds, put into a slightly larger container, seasoned with soy sauce, white wine, ginger, black pepper, fully adjusted (it is recommended to use the hands of kneading so that it is more flavorful), marinade for 10 minutes. 2. fresh asahi peppercorns, sichuan peppercorns and sichuan kimchi shredded; celery cleaned and sichuan kimchi with a small cut into 3. heat up the oil in a frying pan on high heat. Heat the oil in a frying pan, when the oil temperature is 60% hot (there is obvious smoke in the pan) put in the peppercorns and then the garlic slices. To be garlic slices become yellow with pepper fished out and discarded. 4. frying pan crude oil, change to medium heat until the oil is extremely hot when the beef tendon shredded pork, stir fry quickly, fish out for use. 5. change to high heat to heat the frying pan in the remaining oil, Chaotian pepper, Sichuan peppercorns, and Sichuan kimchi, stir-frying, and immediately fried beef shredded beef into the pot and add celery segments, and continue to stir-fry for about 2 minutes celery leaves, red pepper, small tomatoes cut into discs. Tip: eat chili certainly lose weight, first of all eat this sweat on the consumption of how much heat ah! Beef is not like dry-fried shredded beef so dry, tender and some chewy, with pepper and garlic flavor and can not see these two things, eating is very convenient. You don't have to worry about your mouth being full of garlic flavor in the afternoon routine. Anyone who claims to be able to eat spicy, the plate of pickled peppers to the plate is still lying in the plate no one dares to touch. Humming is borrowing people a flavor. Spicy Shredded Beef Practice Details cuisine and efficacy: home-cooked recipes
Spicy Shredded Beef Preparation Ingredients: Main Ingredients: 500 grams of beef tenderloin.
Seasoning: salt, yellow wine, green onion, ginger, white marinade, peppercorns, soy sauce, green onion, ginger, garlic, monosodium glutamate (MSG), sugar, peppercorn oil, red oil, cooked white sesame seeds, cooked peanuts, parsley, each appropriate amount. Teach you how to do spicy shredded beef, how to do spicy shredded beef is delicious Beef rolled meat clean, add salt, yellow wine, scallion, ginger marinade, add white brine brined, shredded, add other seasonings can be mixed. Spicy Shredded Beef Preparation Tips: Marinate the beef until the meat is tightened and the meat color becomes red. dry-fried cocoa beef shredded recipe details cuisine and efficacy: home cooking recipes
process: dry fried dry-fried cocoa beef shredded preparation materials: main ingredients: net lean beef 500 grams.
Accessories: 100 grams of shredded rape leaves.
Seasoning: 15 grams of cocoa powder, 30 grams of red oil chili, 25 grams of sugar, 10 grams of wine, 1 gram of pepper, 4 grams of salt, 5 grams of monosodium glutamate (MSG), 15 grams of ginger, 35 grams of green onion, 1 gram of balsamic vinegar, 5 grams of sesame oil, peanut oil, moderate amount. Teach you how to dry-fry cocoa beef, how to do dry-fry cocoa beef is delicious 1. Beef top knife cut diagonally into 5 centimeters long, 0.5 centimeters wide strip. Peel the ginger and cut 4 cm long julienne strips. Scallion white heart cut 5.5 cm long julienne, soaked in cold water to remove the scallion flavor roll, drain the water, gently sop up. 2. pot of boiling water, into the beef strips of flying water until cooked, into the funnel drain. Pan sizzling well, into the peanut oil boiled to seventy percent heat, down into the rape leaf silk fried water into vegetable pine, down into the leaky spoon drained of oil, into the disk around a good. pan back to the heat, into the peanut oil over medium heat until 60% hot, into the flying water after the shredded beef oil until the water will be exhausted (from the oil turned big bubbles out of the water, to the shredded beef spit out the oil froth, light brown), into the funnel to drain the oil. Pan back to the heat, into the oil pulled good beef, with the remaining oil stir-fry until soft (with the hand pinch shredded meat, there is a feeling of soft) was brown, down into the ginger stir-fry popping incense, cooking into the Shaoxing wine, add pepper, salt, monosodium glutamate, will be sugar and cocoa powder scrunching sprinkled into the stir-fry, dripping into the red oil chili peppers, sesame oil, cooking balsamic vinegar, sprinkle green onions, turn it over and sheng into the plate surrounded by a good oiled vegetable pine that is complete.
Cocoa flavorful, salty and spicy, slightly sweet, soft meat. Dry-fried cocoa beef shredded practice details cuisine and efficacy: home-cooked recipes
process: dry-fried dry-fried cocoa beef shredded production materials: main ingredients: net lean beef 500 grams.
Accessories: 100 grams of shredded rape leaves.
Seasoning: 15 grams of cocoa powder, 30 grams of red oil chili, 25 grams of sugar, 10 grams of wine, 1 gram of pepper, 4 grams of salt, 5 grams of monosodium glutamate (MSG), 15 grams of ginger, 35 grams of green onion, 1 gram of balsamic vinegar, 5 grams of sesame oil, peanut oil, moderate amount. Teach you how to dry-fry cocoa beef, how to do dry-fry cocoa beef is delicious 1. Beef top knife cut diagonally into 5 centimeters long, 0.5 centimeters wide strip. Peel the ginger and cut 4 cm long julienne strips. Scallion white heart cut 5.5 cm long julienne, soaked in cold water to remove the scallion flavor roll, drain the water, gently sop up. 2. pot of boiling water, into the beef strips of flying water until cooked, into the funnel drain. Pan sizzling well, into the peanut oil boiled to seventy percent heat, down into the rape leaf silk fried water into vegetable pine, down into the leaky spoon drained of oil, into the disk around a good. pan back to the heat, into the peanut oil over medium heat until 60% hot, into the flying water after the shredded beef oil until the water will be exhausted (from the oil turned big bubbles out of the water, to the shredded beef spit out the oil froth, light brown), into the funnel to drain the oil. Pan back to the heat, into the oil pulled good beef, with the remaining oil stir-fry until soft (with the hand pinch shredded meat, there is a feeling of soft) was brown, down into the ginger stir-fry popping incense, cooking into the Shaoxing wine, add pepper, salt, monosodium glutamate, will be sugar and cocoa powder scrunching sprinkled into the stir-fry, dripping into the red oil chili peppers, sesame oil, cooking balsamic vinegar, sprinkle green onions, turn it over and sheng into the plate surrounded by a good oiled vegetable pine that is complete.
Cocoa aroma, salty and spicy, slightly sweet, soft meat. The way to stir-fry beef with black beans in detail Department and efficacy: home-cooked recipes
Flavor: black bean flavor Craft: stir-frying black bean stir-fry beef preparation materials: Main ingredients: 250 grams of corned beef slices (see the raw materials marinade).
Accessories: 25 grams of onion triangular pieces, 25 grams of green pepper triangular pieces, the head flower (carrot flower blades) 5 grams.
Seasonings: 15g of Cantonese black beans, 5g of minced garlic, 10g of white onion, 10g of ginger, 5g of shredded red bell pepper, 5g of sliced straw mushrooms, 10g of wine, 2g of soy sauce, 10g of oyster sauce, 1g of salt, 4g of monosodium glutamate (MSG), 2g of sugar, 0.5g of pepper, 25g of broth, 5g of wet starch, 10g of sesame oil, 10g of cooked chicken fat, and an appropriate amount of peanut oil. The characteristics of fried beef with black beans: black bean aroma, fresh and salty flavor. Teach you how to do fried beef with black beans, how to do fried beef with black beans is delicious 1. with soy sauce, oyster sauce, salt, monosodium glutamate, sugar, pepper, soup, wet starch, sesame oil blended into a bowl of juice. 2. pot sizzling well, down into the peanut oil, burned to fifty percent hot, down into the beef slices sliding loose, down into the ingredients together with the oil to nine mature, together with the down into the funnel to drain the oil. Pot to stay in the bottom of the oil, into the black bean material, fresh garlic, small onion, ginger, red pepper, mushroom slices burst incense, into the main, ingredients, pour into the bowl of juice, high-flame stir fry evenly, pour into the chicken oil, out of the pot into the disk that is complete.