Recently, several colleagues were hit by the curse of "not being active in eating" and said that they had a taste of running away from home every few days.
Today, she showed her skills and gave them a small lesson and called back their appetites. She first
This dish is a heavyweight contestant who combines three dishes. The first thing that ignites the taste buds is Leijiao!
choose green peppers with thick meat and long meat. dry pot until wrinkled, and then repeatedly beat them into glutinous;
only add salt and garlic to season. The garlic aroma and refreshing green peppers emitted by the mashing process are already very attractive and greedy!
The spicy pepper penetrates into the beef, making the spicy and gentler.
This layer of slight spicy and slight strength also cleverly clears away the fishy smell and greasy meat, stimulating the fresh aroma of beef.
One bite is spicy and spicy, and one bite is salty and fragrant! The addition of taro has a few more enjoyment in the taste, both as a vegetable and as a grain, the powder is glutinous and tasteful, and it is also full.
Three ingredients achieve each other: spicy pepper, salty beef, fragrant taro~
In one sentence summary: You can’t even have an appetite!
- Ingredients Preparation -
Marinated beef: beef tenderloin 200g corn starch 10g egg white 2g salt 10g edible oil 10g
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Let’s take a look at the detailed production steps
1. Taro peeled and washed, steamed in hot water in a pot (about 25 minutes)
2. Pork belly cut Cut the beef in thin slices, put it in a large bowl, add salt, egg white, and corn starch and mix with your hands until it becomes sticky
Finally add cooking oil and mix well, marinate for half an hour and set aside
3. Green peppers, red peppers and garlic cloves are put together in a frying pan without water and oil, stir-fry until the surface is slightly burnt and soft , put it in a bowl, cut off the stems of the pepper with scissors, add 4g of salt to beat the pepper and garlic cloves and set aside
4.Hot pan and pour oil, wait for the oil to heat up, add the marinated beef slices and stir-fry quickly until 8 is mature and serve. . Don’t wash the pot, add pork belly slices and stir-fry lard, add steamed taro and stir-fry to make the aroma, then add lying pepper and light soy sauce to make the aroma, add clean water and simmer for 2 minutes
Finally add beef slices and stir-fry for 1 minute, put it out of the pot and sprinkle chopped green onion
A plate of beef is served, and the color, aroma and taste are all the full points!
People who just said they had no appetite have quickly put their chopsticks into the wheel. On the beef slices clipped with
, there are chopped peppers hanging on it, with a moist luster, making the meat more tender and attractive!
slid into the mouth, tender and tender tongue, salty and fragrant. The spicy taste of the pepper is not heavy, but it relieves the greasy meat, and the mouth is full of spicy and warm~
The surroundings of the taro are filled with sauce, which still cannot block the fragrance of milk taro inside.
chewed a few times. The powdery texture was filled with sauce aroma and salty from time to time. The aftertaste was dense and sweet. It was so satisfying to eat a few more~
After seeing everyone turning into a hungry wolf and sucking food, I understood. What they said was that they had no appetite, maybe they were just picky about food!
When encountering this kind of appetizer, there is no "loss of appetite"!
The speed of starting is a little slower, and there is only the serving of bibimbap.
Home tip:
1. Friends who like spicy food can choose spicy peppers, and the amount of peppers can also be used. Add
2. It is best to use beef tenderloin for beef. This part is tender. If you can’t cut beef slices, please help the meat stall owner cut it.
3. Use pork belly to stir-fry lard and stir-fry the taro. If you don’t like the lard flavor, you can do it without adding it. Just use cooking oil to stir-fry
