\”Beef stir -fried loofah and beef fried, beef fried cores are all well -known old -fashioned Cantonese cuisine. It is endless and enduring. Therefore, whenever you have harvested loofah, the first thing you think of is beef fried loofah. It is easy to harvest a like loofah. Of course, it is the first to make beef fried loofah. \”
The details of the ingredients
The main ingredients
The practice of beef fried loofah
1. Beef slice, 1/3 teaspoon of salt, 1/3 teaspoon of pepper, 1/4 teaspoon of soda, grab the feeling of stickiness with your hands, and then use your hand to feel sticky, and then Add 1 tablespoon of water, grab it until the water is absorbed, add 1/2 teaspoon of corn starch, grab it evenly, and finally add 1 tablespoon of oil oil, continue to grasp it, settle for more than 1 hour or dense boxes in the refrigerator overnight, the meat is tender and more tender. ;
Loofah cut the knife, chili cut circles;
Sliding the beef to eight or nine mature medium heat;
Wash the pot, start the pot again to open the heat, heat the pot, put on the shredded ginger;
5 [12 123] Pour into the loofulous pieces, stir -fry for a while, order 1/3 teaspoon of fine salt, 1/3 teaspoon of pepper and 1/4 teaspoon of sugar, stir -fry loofah to break;
Pour in the beef and red pepper ring, cook 1 tablespoon of cooking wine, stir fry a few times, sprinkle about 1 teaspoon of sesame oil, and go out of the pot a few times.
Many Cantonese people think that loofah is cold, so add an appropriate amount of ginger or ginger when cooking.