Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Clear and fresh Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Niu Nan ( Flank) 400 grams....
The bamboo shoot burns the sirloin
- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Clear and fresh
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: Niu Nan ( Flank) 400 grams. 200 grams of bamboo shoot.
- Condiment: Shallot 5 grams of ginger and 4 grams of beans and a thick chilli sauce and 5 grams of starch (pea) 5 grams of cooking wine and 3 grams of white sugar and 5 grams of gourmet powder and 3 grams of salt and 4 grams of peanut oil and 30 grams are right amount of respectively
- The bamboo shoot is cooked the sirloin method:
- 1.The sirloin is chopped into small one, bamboo shoot is cut section.
2.Pan add a little oil cook hot, put, enter sirloin lump little fire stir-fry before stewing, fry, be to moisture, put hot beans one, cooking wine, ginger, spring onions to fry fragrantly, burn boiling with the soup-stock prosperously, skim and float the foam, use the small fire instead to cook over a slow fire for 20 minutes.
3.Put the bamboo shoot to boil 10 minutes more, with the white sugar, salt, gourmet powder, thicken soup with the wet starch, put one
- Note:
