Chinese Food
Pickled beef pot
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Hot and sour hot pot with Kwai Chi. At the same time, there are beef slices and pickles at home. With a little tofu skin (or Flammulina mushroom), it's easy to make and delicious. It's warm after eating.
Cooking ingredients
Cooking Steps
Step1:Unfreeze beef slices at room temperature. Blanch them in 70 or 80 degrees water. Quickly remove and drain the water. Cut the pickles into large pieces. Cut the onion and garlic slices. Blanch the tofu skin and cut it into strips. You can also use North tofu or frozen tofu to replace the tofu skin. Or add some blanched Flammulina mushroom to taste goo
Step2:Hot pot, hot oil, stir fried onion and garlic, onion. (accidentally pour more oil
Step3:Korean hot sauce, soup, water and salt. Boi
Step4:Pour hot cabbage (with soup), tofu skin and beef slices into the pot. Simmer until boilin
Step5:Detai
Step6:Detai
Cooking tips:1. Fat beef slices are sold in supermarkets. They are used for hot pot washing. They are sliced by machines. They are very thin and easy to ripen. 2. The hot cabbage will not cook for a long time after it is put into the soup. Otherwise, it will not be crisp and delicious. 3. If you use a casserole, the soup will still boil for a long time after turning off the heat. The grease on the surface will prevent the loss of heat in the soup. Be careful when eating. There are skills in making delicious dishes.
