Put the wok on the fire and put a little oil in it.
3. Add shredded onion, shredded ginger and sliced garlic to saute until the heat reaches 70%.
4 Add the beef pieces and stir well. 5 Cook the cooking wine.
6 Pour in the right amount of hot water (slightly more water, because there are vermicelli and mushrooms, and the vermicelli absorbs water, and the water amount should not exceed the meat 1 cm).
7 Pour in the soy sauce, cover the lid, and turn to low heat for half an hour after the fire boils.
8 then add mushrooms and Pleurotus ostreatus. After seven or eight minutes, add the vermicelli and stew until the vermicelli is cooked.
10 Add salt, chicken essence and garlic sprout, and serve. Chopped beef with good pulp, vermicelli.
Garlic cloves with onion, ginger and garlic
Stir-fry beef until it changes color. Add bean paste after adding ginger, onion and garlic cloves. If you like spicy food, you can also add more dried peppers, peppers and other spices.
Stew the beef until it is 70% cooked, add vermicelli, and burn it to taste.
Sprinkle with coriander.
200 grams of beef, 2 pieces of vermicelli, 25 grams of vegetable oil, 5 grams of ginger, green garlic 10 gram, a little sesame oil and cooking wine, and appropriate amounts of refined salt, monosodium glutamate and soy sauce.
1. Cut beef into fine powder, cut vermicelli into elephant eye pieces, cut ginger into powder, and cut green garlic into powder.
2. Pour the vegetable oil into the pot. When the oil is hot, stir-fry the minced beef and ginger in the pot, and then add cooking wine, refined salt, soy sauce and appropriate amount of water. Stew minced beef to taste, then add vermicelli, boil, and finally add minced garlic, monosodium glutamate and sesame oil.
Ingredients: 250g of beef brisket tendon, 50g of soaked vermicelli150g, 5g of green and red pepper slices.
Seasoning: 5g of salt, 3g of monosodium glutamate, 5g of soy sauce, 3g of onion and 3g of ginger slices. 200 grams of soup.
Production: 1, beef tendon chopped into 2cm square pieces, put into a pressure cooker, add water and appropriate amount of salt, cooking wine, onion ginger and five ingredients.
(star anise, pepper, clove, fragrant leaves, cinnamon), stewing for 8 minutes after SAIC (20 minutes for ordinary pot) until cooked,
Take it out for later use. 2. Add the oil to the bottom of the pan, stir-fry the onion and ginger slices, and add the broth (you can also use the original soup with beef brisket tendons).
Add salt, monosodium glutamate and soy sauce to adjust the taste, add beef tendon and vermicelli and simmer for 3 minutes until the taste is good.
Boil the green and red pepper slices slightly, and then put them on the plate.