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\”Bitter gourd is the Lei Gong chisel for your own (big top) Bitter gourd, but cows are not raised by myself, haha, so this dish is not ordinary for me, at least 50%is the product that I have worked hard. Bitter gourd fried beef is a very old -fashioned Cantonese cuisine, but generally It is cooked with slices. This time the bitter gourd is tender and because of my own vegetables. The bitter gourd is relatively late, and it is almost yellow. Only if the slice is sliced, it is easy to stir -fry, so it will be changed to beef. What is the beef? It is also from the corners of the leadership grilled beef rough, and all of them are smooth and back. This time, it is more majestic and powerful. ] The so -called private dish, of course, is based on the theme at home. It will be more or less involved in some personal creativity, such as this dish. The taste of the taste has become a delicious private dish. \”ingredient details
Stir -fried process
- One hour takes time
- Ordinary difficulty
- The practice of the beef beef beef beef beef
- 1 [123 ] Cut the beef into strips, put it in a bowl, release 1 tablespoon of pumps, 1/4 spoons of sugar, 1/2 spoon of soda powder, 1 tablespoon of cooking wine, grab the beef with your hands to be sticky. Dry, add a little water starch, if it feels humid, add 1 spoon of corn starch, continueGrasp the basic absorption of seasoning with the meat, put it in a dense box, and every night, if you eat on the same day, cover the bowl of the bowl for 30 minutes or more;
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2
Cut the bitter gourd into strips, put 1 spoon of salt, grab it gently with your hands, let it flow out of bitter juice, then pins with water, filter water;
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[ 123]
3Just a green piece next to it, cut a few pieces into shreds, the pot on the furnace, the fire, the pot becomes oil and onion when the pot becomes hot. You can avoid putting the onion shreds and fry the meat directly;
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4Add beef after smelling the flavor, soar to get to it. 80-90% cooked, set up for later use; -
5
chop the garlic and tempeh, open the pan, heat the pot, refuel, refuel , Put the garlic tempeh and savory; -
6 Pour the bitter gourd, stir -fry, order about 2 fine salt 2 about 2 /3 spoons and 1/2 spoons of sugar, about 1 tablespoon of wine on the pot, pocket;
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7
Seven, pour in beef, stir fry a few times, turn off, and put on the plate. Tips
- 1. If you are afraid of bitter gourd, sliced \u200b\u200bor cut the salt and marinate with salt. After the green juice flows out, rinse with water once. Filtering water, so bitter gourd is not so bitter;
2. If it is cut beef slices, cut it with a counter -pattern method, cut the filament, you can cut it, if you cut it, or pick it up in a smooth pattern to marinate smoothly It is easy to break the shredded when it is fried. It is important to marinate beef to get home; 3. Remember that it was often said that the bitter gourd overnight was delicious, but it was true, because the gravy penetrated into the melon cut (strips ) Inside, it ’s better than fresh fried. Maybe it’ s the possibility of being filmed. What are you talking nonsense and advocating overnight dishes? I mean, before, I used to vote and had difficulties in life. Of course, I didn’t want to waste food, especially in winter, it was better to save. Now, when I eat, I can finish it with a meal, and I still stay tomorrow?
