Chinese Food
Fat beef rice (beef well)
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My son likes to eat my parents' and children's well. Sometimes he can only make cattle well when he is busy. In fact, in China, it's fat cow rice. It's just according to the Japanese practice. It's more exquisite. The fat cow I used first is the New Zealand fat cow roll bought from the imported supermarket. Japan made Weilin. If there is no Weilin, I can use yellow wine with a little brown sugar and squeeze a few drops of orange juice instead. Or buy some kunbu to make delicious flavoring at home. Normal Japanese practice. As long as the fat cattle are blanched with water and the foam is removed, but a little time is wasted. It can also be done directly without blanching. Then the taste will be slightly less tender and soft. Secondly, I choose the small onion. It tastes better.
Cooking ingredients
Cooking Steps
Step1:Wash carrots. Peel. Wash onions. Mix raw soy sauce, cooking wine, flavoring, sugar and salt into juice. Set aside.
Step2:Carrot slices, onion slices, spar
Step3:Heat the oil in a hot pot. Stir in the carrots. Stir in the onions after a little discoloration. Stir in the beef rolls. Continue to stir. Add the prepared sauce. Add purified water (better taste) or ordinary tap water. More water. It's better to pour it on Ric
Step4:Add a little salt according to your taste. Turn the heat on for five minutes. If you like carrot soft waxy, turn the heat on for ten minutes. Pour it on the rice after leaving the po
Step5:If you have very fresh eggs at home (if they are not fresh or native, ignore this step). Beat an egg on the beef meal. I took the finished picture before. There is no good egg this time.
Cooking tips:I think it's Japanese cooking wine. It's really good. In fact, Japanese chefs don't go out to buy it. Instead, they have their own skills in making delicious dishes out of kunbu.
