I feel the key that makes this food depends on brawn and the flavoring when cooking. The organization of beef is thicker, must souse a little while fleshy ability tasty, brawn when to let fleshy tasty I was put soy, black peppery broken, cooking wine, salt, to make the flesh tender I put egg and starch, I still put stalk of a bit caraway, onion, carrot, tomato to come finally souse beef bead, this enrols me is in transcribe " feed total eclipse beauty " when learn with a large kitchen, it is OK to such doing the fragrance that the peculiar smell of purify beef lets the flesh absorb dish, can indistinct when eat feeling gets faint scent, but cannot see where dish is again. Suit to be being fried very much with this method of dish brawn or use, chicken, hotpot, pork, beef is applicable. When cooking, I was put in boiler a few butter, when flavorring, put black peppery break and oyster sauce, condiment of this 3 appearance makes gust of this beef bead dye-in-the-wood. This dish has the meaning ~ that in selecting Western-style food, does
With makings 1 (advocate makings & brawn is used makings)
| 400 grams | |
| 2 | |
| Caraway straightens | Right amount |
| 1/4 | |
| Half | |
| Right amount | |
| One small spoon | |
| Half small spoon | |
| Two spoon | |
| One spoon | |
| Half spoon | |
| Two spoon | |
| Half hit divide evenly |
With makings 2 (the fried dish uses condiment)
| 15 grams | |
| Two big spoon | |
| Two big spoon | |
| One big spoon | |
| One small spoon |
Black garlic child the practice of beef bead
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Do mouthfeel of tenderloin of ox of this beef grain-by-grain seed selection to had been compared, in the muscle film that before cutting, gets on tenderloin first and grease take out
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Cut beef into big bead, with garlic valve about the same big good
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One small spoon is joined inside beef black peppery half starch of oil of cooking wine of soy of salt of broken, half small spoon, two spoon, spoon, half spoon, two spoon, egg that lays divide evenly. Catch divide evenly with the hand. Souse enters bottom flavour a few minutes
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Brawn when cut silk of stalk of a bit caraway, a bit carrot, a bit onion, 1/4 tomato
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The emphatic that use a hand catchs the flesh and food, massage a little while to diced meat more, dish juice is mixed and the fragrance in dish kneads dish inside. The time of beef souse is longer jump over tasty, if close word also wants time,bloat 30 minutes above
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The time of souse arrived, come to the dish winkle in the flesh. The fishy smell that dish has had the flesh do not suggest to eat again
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The garlic that does this dish to want enlarge to measure ability is delicious, wrap bicephalous garlic, cut away of garlic the base of a fruit
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The edible that the drop puts many a little bit inside boiler is oily, put garlic piece into scamper to make golden hind fish out
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With small bowl fills the oil that nod garlic to come out, after a while useful
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Put the beef that has bloated just slip inside the oil that scamper crosses garlic fry. Beef surface is broken unripe and fleshy bead quadrilateral small it is OK to fizzle out fish out, accuse redundant oil to come out with fine-toothed comb
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Come out the oil that slippery flesh has used in boiler, the butter of more than 10 grams is put in frying pan, fire wants small, otherwise butter is papered easily
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The boil in pouring beef into boiler enters soy and cooking wine
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Join candy, the amount that makes this dish candy can be put more a few, more delicious
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Transfer into oyster sauce
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Put one spoon black peppery broken
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Put already the garlic with yellow blast child, break up fry dichotomy bell, let garlic tasty, also let beef bead reentry nod the fragrance of garlic
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Gustation is tasted to when giving boiler quickly, because of the flesh already souse passed, have put soy and oyster sauce, taste enough word need not put salt again. Before facing a boiler, drench bit of garlic is oily, promote season, piece dish hind dish is bright also
