The practice of Hangzhong Beef willow

【杭州】杭椒牛柳的做法

\u0026 nbsp; 1 picture

\” , Hangzhong Xiangxiang and Niu Liu Nenjian, is a traditional Chinese -famous dish in Hangzhou. \”

ingredients details

The main ingredients
[ 123]

Beef

250 grams

  • Hangzhong 100g
  • Auxiliary materials [ 123]

Edit oil

A moderate amount
Salt

    A little

  • MSG A little
  • A little

  • ] White sugar
  • A little

  • Soy sauce
  • 1 spoon

  • Onion A little
  • [123 ] Ginger A little
  • garlic 1 petal
  • Affordable amount
  • Seated oil

  • A little [a little [ 123] cooking wine
  • 15 ml

  • egg white
  • A little

  • micro Spicy flavor
  • Fried process

  • Timmer time
  • Simple difficulty

The practice of Hangjiao Niu Liu willow

  • 1

  • Wash the bee 123]
  • 2

Beef beened and loose, then cut the thick strip

  • Beef with cooking wine, salt salt, salt, salt , Soy sauce, grip the egg white, add a little raw powder to the slurry, and pickle for a while. 【杭州】杭椒牛柳的做法步骤:1

  • 4
    The bottom of the pot, add the ginger, spring, garlic and fragrant. 【杭州】杭椒牛柳的做法步骤:2

  • 5
    Pour in Hangzhou, stir fry for a while 【杭州】杭椒牛柳的做法步骤:3

  • 【杭州】杭椒牛柳的做法步骤:4 ]
    6

    A little oil consumption, salt, MSG, add a little sugar, stir -fry evenly

  • 【杭州】杭椒牛柳的做法步骤:5

    7

    Stick, Stir -fry the juice, pour a little sesame oil

  • 8 【杭州】杭椒牛柳的做法步骤:6 Installer

    Tips

  • Beef cuts the method of cutting and cutting vertical slices (the texture of beef) so that it will not plug the teeth.
    Put some coloring oil after the cow willow marinated so that the meat can be avoided from sticking to the meat.【杭州】杭椒牛柳的做法步骤:7

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