How to make dried beef -dried beef beef

干煸牛肉的做法

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\”Beef is rich in protein, with nourishing qi, Nourishing the spleen and stomach, strong bone bones, phlegm and wind, quenching and saliva, suitable for people with medium qi, shortness of qi, weakness of muscles, long -term anemia, and yellow -eyed dizziness.

The details of the ingredients

The main ingredients

    Beef

    ]

  • Auxiliary materials

Carrot

Affairs

  • ingredients
  • Pepper Affairs
  • Affairs
  • Oyster sauce A moderate amount [appropriate amount A moderate amount [appropriate amount
  • A moderation

  • A moderate amount A moderate amount A moderate amount
  • A moderation

  • A moderate amount A moderate amount 123]

Ginger

A moderate amount

    Douban

  • A moderate amount
  • garlic
  • A moderate amount

Salted fresh flavor

Stir -fried process

    Three -minute clock consumption

  • ordinary difficulty 干煸牛肉的做法步骤:1
    ]

    Step of the practice of dried beef

  • 干煸牛肉的做法步骤:2
    Shred beef

  • 干煸牛肉的做法步骤:3

    2

    Carrots shredded

  • 干煸牛肉的做法步骤:4 3

    Pour a small amount of edible oil in the pot to sauture with garlic. (In fact, you should be fragrant with ginger, but there is no ginger on hand when making, so it is replaced by garlic, and the cat has recently found that the oily oil that has been salying with garlic is really fragrant.) Stir fry until half cooked, and change it to the medium heat and stir fry until the excess water is fried.

  • 干煸牛肉的做法步骤:5 4

    Gas the beef shredded, pour the excess water in the pot; You can not add it), pour in the beef shredded and stir -fry over medium heat.

  • 干煸牛肉的做法步骤:65

    根据个人口味加入生抽、耗油,并加入少许豆瓣酱(为避免太咸,本Only plus catA little red oil in the Douban sauce).The beef is colorful after coloring.

  • 干煸牛肉的做法步骤:7 6

    Pour a small amount of oil in the pot, add a small amount of peppercorns, add carrot shreds after overflowing the flavor of peppercorns.

  • 干煸牛肉的做法步骤:8 7

    Add beef shreds and carrot shreds together.

8 After mixing the taste according to personal preference.

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