Raw materials:

200g of fat beef slices, Flammulina velutipes 1 00g, soy sauce 15ml, balsamic vinegar 15ml, 5g of sugar, 3g of salt, liquor 15ml, scallion1root, 3 sausages, 2 auricularia and 2 mushrooms.

Practice:

1. Slice the sausage and put it on the rice. At the same time, spread the mushroom slices and the fungus 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 smell, then add fat beef slices and fry until soft, and pour the remaining onion slices into the pot;

3. After the fat beef slices become soft, pour in white wine and soy sauce, add salt and white sugar to taste. After the meat slices become discolored and mature, add Flammulina velutipes and stir-fry until soft. Finally, turn to high heat, pour in balsamic vinegar and mix well. Stir-fried fat beef with Flammulina velutipes can be spread on steamed rice with soup.

Yoshinoya's beef rice

Raw materials:

200 grams of beef slices, half an onion, 3 cloves of garlic, a little shredded ginger, a few broccoli and 4 carrots1/;

Zhaoshao juice:

2 tablespoons of soy sauce, 3 tablespoons of Weilin, and 2 tablespoons of Haitian soy sauce1/.

Practice:

1, sit in a pan, cool the oil, add shredded onion, garlic slices and shredded ginger and saute until fragrant;

2. Add the evenly stirred cooking juice;

3. After the cooking 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!

Beef Rice

Raw materials: (3 persons)

400g beef slices, onion150g, broccoli and carrots.

Seasoning:

Wei Lin, light soy sauce, cooking wine each 150ml, water 90ml.

Practice:

1, choose fat beef slices for hot pot with fat and thin;

2. Wash the onion after tearing off the inner film and cut it into silk;

3. Peel and slice carrots, break broccoli into small flowers, quickly blanch them in boiling water, remove them, rinse them with cold water and drain them;

4, juice mixing: all the "seasonings" are mixed together and mixed well;