Chinese Food
Spicy pickled cabbage, vermicelli and beef with no oil, starch and dry pepper
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I have to admit that spring is the season to lose weight. But it's also the season to have a strong appetite. After all, the weather is good. The grass grows and the birds fly. The setting sun and the sunset glow become tender and infinite. Walking on the road, I can't help but feel happy singing in my heart... Think about all the delicious things to decorate the beautiful mood. So, today, I want to eat pickled vegetables, beef, duck and fat - I don't want to eat so much oil. I'll share my health with you It's a spicy pickle with fat beef noodles. Actually, the secret of spicy is ---
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Wash pickles. Cut ginger and garlic. Open the can of Flammulina velutipe
Step2:Put oil in the pot. Heat the oil and add half of garlic and ginger to make it fragrant
Step3:Saute pickles in a pot. Stir fry them in high heat
Step4:Fat cattle go to the pot, put cooking wine and raw soy sauce
Step5:Add water. Boil the water and then put the vermicelli in the pot
Step6:When the sauerkraut, vermicelli and beef are almost cooked, add spicy Flammulina mushroom and salt; when the Flammulina mushroom color fades, it becomes the color of sauerkraut. Cover the pot and simmer for 2 minutes
Step7:Open the lid. Add the other half of ginger and garlic A kind of Chicken essence. Turn off the fire one minute later. Simmer for another minute after turning off the fir
Step8:Let's have a meal. The taste is spicy and sour. The fans' q-bombs at the entrance. The beef is fragrant. The point is that there is no hot and scalding oil sauce at last. There is no starch thickening. It's very healthy.
Cooking tips:There are skills in making delicious dishes.
