Steamed beef with rice recipe-Chinese Food-best chinese food recipes-cooking food

Step4:Add 2G of baking soda, 5g of ginger powder, 10g of garlic antler, 30g of fried red bean paste, 10g of soy sauce, 10g of oyster sauce, 30g of wine brewing, 10g of rose rot milk, 3G of fine sugar. Mix well and marinate for more than 30 minutes

Step5:Potato peeled hob cut into small pieces. Soak in water for standb

Step6:Mix the rice and glutinous rice according to 1-1. Rinse and drain the water. Stir fry with a small heat. The fried rice is slightly yellow. Turn off the heat and cool

Step7:Use the blender to break the rice. Add 1 tablespoon of 5 spice powder and pepper powder and stir evenl

Step8:Put the cured beef into the steamed rice flour and mix well. Let both sides of the beef be covered with rice flour

Step9:Add a little steamed meat powder to potatoes and roll them for several times. Spread them evenly into steamer or shallow dish. Then put beef on them evenly

Step10:Steam the beef in the steamer for about 30 minutes

Step11:Take out the steamed beef. Sprinkle the minced garlic and pepper on it while it's hot. Heat the oil to 89% of the heat. Pour one teaspoon of hot oil on it. Sprinkle with coriander

Cooking tips:1. Stir fry the rice noodles at the beginning of small and medium heat. Because there is water, it will stick to the pot. Don't turn on the fire. Stir slowly at small and medium heat. In a moment, the bottom layer of sticky things will be fried. Then it's ready to fry; 2. Add baking soda to marinate. The beef is more tender, and the meat is coarser and tougher. Adding baking soda can help the beef absorb water and become soft and tender. If you want to taste more tender, you can prolong the curing time. 3. Don't be too dry when wrapping the beef flour. Properly keep it moist when wrapping the marinated beef flour. If the rice flour is too dry, add a small amount of 12 tablespoons of water or high soup. Let the rice flour moisten a little, but don't add too much to avoid the rice flour directly caking. Add a little oil to the beef before it is put on the pot. It will be more moist. 4. Spread the beef evenly as much as possible. Don't pile it too thick, rather steam it once more. Don't stack the beef too thick, or it will not be cooked well inside and outside. The whole dish will ruin the taste. It's good to cook