Chinese Food
Stir fried beef with buckwheat head
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My favorite season when I was a child was summer. There were popsicles to eat, summer holidays to put on, skirts to wear. Which child could resist it? I am precocious and late mature. It seems that the whole adolescence is running on the boundless grassland. There is no goal, no direction, no growth. When I was 30 years old, I became a mother. I suddenly began to understand. I was no longer cool about my likes and dislikes, and no longer pretended to be deep. No wonder it's said that being a mother is a woman's second growth. From then on, I fell in love with spring. I like the warmth that the bright sunlight casts on me through the mottled tree shadow. I also like the emerald green of the newly blooming branch. Spring is full of life in my eyes. It's everywhere. The beauty of autumn has been discovered in recent years. When young people are ignorant, they recite Xiao Xiao rain on phoenix tree night and write a sad night by a solitary night. Autumn is the season of harvest and reserve
Cooking ingredients
Cooking Steps
Step1:Slice the beef with the reverse grain. Mix the egg liquid first. Add half a spoon of starch after it is fully absorbed. Let stand for two minutes, then add the raw soy sauce. Grasp it by hand to promote its absorption. Finally, pour half a spoon of cooking oil into it to make it paste.
Step2:Warm the oil in a hot pot. Pour in the beef and cook.
Step3:Turn off the fire immediately after the beef changes color.
Step4:Leave a little oil in the pot. Add minced rice peppers and stir to give the fragrance.
Step5:Pour in buckwheat head and stir fry until translucent. Pour in a little cooking wine. Cover and simmer for five minutes.
Step6:Pour in the beef and stir quickly.
Step7:Mix in salt and a few drops of soy sauce. Add a little chicken essence or sugar to improve the taste. Start the pot and dish.
Cooking tips:There are skills in making delicious dishes.
