Chinese Food
Li Mochou's private house halal spicy beef
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Cooking ingredients
Cooking Steps
Step1:Cut the beef into strips. If the knife doesn't work well, you can freeze the beef. It's as hard as a stone egg to break the hardness of the head. Then take it out and put it in the room at room temperature for about two hours. It's easier to cut.
Step2:Wash the blood water from the beef strips. Put two spoons of salt, two spoons of pepper, one spoonful of cooking wine and one spoonful of flower carvings. Mix well. Let the beef absorb all these things.
Step3:Dilute two teaspoons of baking soda with six tablespoons of water. Gradually pour into the beef strips. Stir with chopsticks while pouring. Then put an egg, sesame and dry starch and mix well. Wrap with plastic wrap and put into the refrigerator for 1-2 hours.
Step4:Pour oil into the pot. The amount of oil to be poured should be controlled by yourself. Take the amount your mother or your mother-in-law says you can't live without wasting oil. Turn it down to medium fire. The oil is warm. It's almost the gas stove with three circles. It's on the inner circle. The middle circle seems to be in a state of not swinging there. Divide and pour in the beef strips. Use chopsticks to tease the beef strips into independent individuals. Fry them into a state where you think the hair circle looks good. About three or four minutes. Yellowish. What's more reliable is whether you have tasted it. Take it out. Throw it aside.
Step5:Turn on the fire. Heat the oil. Pour in all the beef strips. Fry for three or four minutes. It's a crispy feeling. That is to say, it's fried twice. The first time, it's cooked. The second time, it's crispy.
Step6:Take out the beef strips. Leave a little oil in the pot. Heat up the spoon. Put ginger slices. Master Ma also didn't know what the chef of zhengerbajing cooking school put ginger slices for. Anyway, master Ma observed the state of oil by putting ginger slices. Ginger is different from onion and garlic. It doesn't paste or taste when fried. See that there are little bubbles around the ginger. Then put pepper and dry pepper in turn. Simply stir fry. Put in the fried beef. Then stir fry, stir fry and stir fry. Stir fry until you think that red pepper is so charming and shiny. Stir fry it with chicken essence.
Step7:Serve the table in the eyes of adoratio
Step8:Find a good angle. Take a pictur
Step9:Circle of friend
Cooking tips:Ingredients - ham or sirloin. White pepper. baking soda. egg. Starch. Salt. Water. Oil. Pepper. Dry pepper. Flower carving (tower card is better). Cooking wine. A good-looking camera. White sesame. Chicken essence. The eyes of the daughter-in-law. It's a pretty kitchen knife. Ginger. It's the kind of spoon that drinks yogurt in the bar. The kind of porcelain spoon in the hotel that often breaks without losing money. Cut the beef into strips. If the knife doesn't work well, you can freeze the beef. It's as hard as a stone egg to break the hardness of the head. Then take it out and put it in the room at room temperature for about two hours. It's easier to cut. 2. Wash the blood water from the beef strips. Put two spoons of salt, two spoons of pepper, one spoonful of cooking wine and one spoonful of flower carvings. Mix well. Let the beef absorb all these things. 3. Dilute two teaspoons of baking soda with six tablespoons of water. Then gradually pour into the beef strips. Stir with chopsticks while pouring. Then put an egg, sesame and dry starch into the mixture
