Delicious every day, The beef course with bright and full colour, the child loves to eat -- teacher of aperture of willow of ox of colour any of several hot spice plants teachs make food

The beef course with bright and full colour, the child loves to eat -- teacher of aperture of willow of ox of colour any of several hot spice plants teachs make food

I issue the method of a Hang Jiaoniu willow before early, for hot to liking to eat person, thisIt is very delicate of go with rice. But for hot to cannot eating a lot of people, this dish just also has a look, have very hard with learned impulse! I change Hangzhou any of several hot spice plants into pimiento today, hope more person can like to go up the beef cookbook with this rich nutrition.

Pimiento belongs to a kind of colour any of several hot spice plants, it contains a lot ofrich vitamin C and microelement, have red commonly, yellow, green 3 kinds, cross plant is belonged to on biology, not be to turn gene food, because this is OK,be at ease edible. Beef need not say more, it contains a variety of vitamins, calcium Tie Xin and a variety of amino acid, nutrient value is very high.

Red, yellow, green, any arrange take the pimiento moment with chromatically bright and full prize Yan Zhiman case, be the beef with tie-in rich nutrition what is more,the rather that. This dish does not have any piquancy, the child is OK edible, you also try, the child that perhaps can let you has a bowl of rice more.

With makings

Bovine tenderloin	300 grams
Green red pimiento	Each 1
Cooking wine	1 big spoon
Oyster sauce	1 spoon
Unripe smoke	1 spoon
Salt	2 grams
White sugar	5 grams
Amylaceous	Right amount
Black pepper	Right amount

The beef course with bright and full colour, the child loves to eat -- willow of ox of colour any of several hot spice plants [aperture teacher teachs make food] practice

Green red pimiento is abluent go seed.
Cut strip, stand-by.
The transversely after bovine tenderloin is washed clean with clear water is become thick. (the direction that manages from perpendicular Yu Wen with the knife is cut, do not cut beef silk, want to have certain coarseness. )
The bovine cutlet that has cut is rinsed a few times more, rejoin cooking wine, oyster sauce, black pepper, white sugar, amylaceous. (bloat the starch when bovine tenderloin is not too much, otherwise slimy can affect mouthfeel. )
Agitate catchs divide evenly, souse is controlled 15 minutes (bloat oil of one spoon edible is added to be able to rise to protect when beef wet and lubricant action, finished product will be more soft tender. )
Fry boiler to burn heat, join oil of seed of pure caraway of AE of fish of dragon of right amount gold to burn heat, put the beef stir-fry before stewing with good souse to fry. (oil of seed of pure caraway of AE of golden dragon fish is handpick high grade blame turns gene rapeseed, pure physics compresses and become, colour and lustre is golden and bright, cooking chromatically beautiful, delicate little lampblack, contain a lot ofvitamin A, conduce to maintain scotopia, maintain the skin and mucous membrane health, fit pattern of of all kinds dish. )
Fry to 8 fill after cent is ripe piece reserve.
Have pot afresh, a few bottom is oily, put pimiento stir-fry before stewing to fry 30 seconds.
Break up into beef fry even.
Add a few to be born smoke and salt flavors.
Break up fry even can.
The willow of ox of colour any of several hot spice plants of beauty of a bright fragrance gives boiler, beef is tender slip, delicacy of colour any of several hot spice plants is sweet, particularly delicious.
You also try, the child that perhaps can let you has a bowl of rice more.

2020-05-02