The practice of saffron beef

红烧牛肉(简易版)的做法

\u0026 nbsp; 2 pictures

[Winter in the north, cold jump. The warm braised beef is delicious, and the hot beef with hot air is accompanied by the emerald green lettuce, which is really delicious in winter \”

ingredients details

Lord Material

    Beef

  • 800-1000g
  • Lettuce

Accessories

1 small piece

  • Pickle 1
  • [ 123]

  • Ginger 1 large piece
  • garlic 10 petals
  • Soy sauce

  • A moderate amount [123 ] Cooking Wine
  • A moderate amount

  • Crown Sugar
  • Affairs

  • Affairs
  • Coriander Affordable amount
  • garlic seedlings A moderate amount
  • Vegetable oil 70g
  • Others Taste Furating process

One hour time consumption

Simple difficulty

  • The practice of red -roasted beef

1

Wash the beef warm water, boil the iron pot and simmer the beef water. Cook for a few minutes and see the foam and remove warm water to clean the drain

  • 2

    Put the seed oil and heat it in the pot. Fry the ginger and garlic heat in the oil, and stir -fry the beef in

  • 3
    Stir -fry until the beef is slightly discolored to cut it. Good ginger, pickled pepper, stir -fry, then put Douban, cooking wine, soy sauce. Stir fry until there is fragrance. In addition, put watercress or sugar or sugar

    4

  • Put the water foam and boil the beef. Put it in a high pressure cooker after two minutes , Stew on the fire for 15 minutes or 20 minutes on fire first

  • 5

  • After the high pressure cooker can be opened, re -fire, burn the pot, put the lettuce pieces in and burn for 6 minutes.Put the garlic seedlings into the hot, put it in a pan and put it on the coriander

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