Cold is always inseparable from the warm stew, even the soup with meat a tablespoon to braved the steaming white rice poured a, a bowl Xiadu, from inside to outside, warm to each of the root hair, stretch every nerve endings. That day in the group chat when talking about the practice of beef, surprised feel oneself do roast beef is always unconsciously add pepper, in fact, I am not a person who does not like, but what things to do more, it is easy to form a set, always thought that put chili peppers cooked beef. Sometimes change, there will be unexpected surprises. The mushroom roast beef, with absolutely no past flavors, seasoning is mainly column designate sauce, spices with only two pieces of geraniol, pepper grains and a short cinnamon, hanging out of the beef raw incense, add mushroom and fresh, column designate sauce back to sweet, soup mix in the rice, really want to swallow his tongue feeling. I don't have a long time to cook beef, with a little bit of chewing strength, my family is very fond of rats, said there is a feeling of eating stewed beef. Mushroom fried does not need long time stewing, with a crisp, juicy. The column is almost Guangdong Hou sauce sweet, but sweet taste more delicious than the rich, full.
Chinese prickly ash10Grain
Column sauce1A large spoon
Mushroom beef practices 1.The heart of the bovine tendon was washed clean, and the surface of the film was torn off.
2.Cut3A thick piece of centimeter or so.
3.Wok cool oil, stir fry ginger and garlic chives
5.Fried to a golden after, at the same time, the next pepper and cinnamon fried flavor
6.Add a tablespoon of the column.
7.Stir fry cooked into the cooking wine, the sauce evenly wrapped in pieces on
8.Add hot water to all the ingredients.
9.Add salt to taste, add onion leaf
10.Move into the high pressure cooker, the fire is burning, and the steam is transferred to a small fire.10Minute
11.With a little oil wok, stir fried mushroom export water vapor
12.Even a good beef soup into pressure, add soy sauce, soy sauce color, simmer5Minutes, clean wok before adding coriander or pepper or a garlic bolt
1, I use the boneless heart, this dish can also use sirloin;
2, the beef I there is no water, directly under the frying pan is not water, if water injection beef and need to first blanch or dry fry pan of water vapor;
3If you have time, can not use the pressure cooker, casserole stewed beef, water and time depending on the situation.