The practice of bead of beef of stay of proceedings of Hei Jiaoxing Bao, how to do delicious
It is first bead of beef of stay of proceedings of Bao of apricot of iron plate black any of several hot spice plants has eaten in restaurant, add up to my appetite very much, oneself are considering do today, stay of proceedings of Bao of the apricot in restaurant should cross deepfry, to reduce fat absorb, what I undertook suitable domestic practice more is improved, ∩ of O(∩ _ ) O~

With makings 

Bovine tenderloin
Apricot Bao stay of proceedings
Hangzhou any of several hot spice plants
Garlic
Oyster sauce
Cooking wine
Unripe smoke
Often smoke
Black peppery bead
Peanut oil

The practice of bead of beef of stay of proceedings of Hei Jiaoxing Bao 

  1. Bovine tenderloin cuts the bead of 2 centimeters of square, join oyster sauce, unripe smoke, a few often is smoked and peanut oil undertakes souse tasty ahead of schedule, at least half hours.

  2. Apricot Bao stay of proceedings cuts the bead of 2 centimeters of square, garlic is mincing.

  3. Oil pours in boiler, stir-fry before stewing of medium baking temperature of apricot Bao stay of proceedings is put to fry after oily heat, fry the fragrance with peculiar stay of proceedings of Bao giving apricot, and still send Huang Shi, enter garlic last stage,

  4. After frying fragrance giving garlic, enter the beef with good souse, small fire breaks up in fry, because condiment is ropier, want to lest paper boiler,break up frequently, black peppery bead is scattered during.

  5. Beef is fried ripe hind, put into the Hangzhou any of several hot spice plants that cuts paragraphs small, can give boiler.

Small stick person

Proper peanut oil must be entered in the process of souse, it is to avoid the beef in fried process to meet hair doing is bitten do not move.
2019-12-28
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