Recipe: #坤博砂锅的泡椒牛百叶#
Notes:
Chongqing people love to eat hot pot, whether it is to kill the cold weather, or the three summer days, they all like to eat hot and spicy hot pot, cow veggies is a dish to eat hot pot, the taste is unique and the taste is crisp. Although the heat wave of the pickled beef venetian lobster is not hot, the sour and refreshing brought by the pickled pepper is another refreshing taste, which will make your index finger move.
Ingredients:
- Cow louver 350g
- Onion 1
- Pickled pepper 60g
- Ginger 20g
- Vegetable oil 30g
- Salt 3g
- Oyster sauce 10g
- Fresh pepper
Steps:
-
The purchased cow venetian leaves are immersed in water for half an hour to dilute the excess alkali water.
-
After half an hour, remove the bovine lobes and drain the water, soak the ginger, garlic, minced pork, pickled pepper, and onion slices.
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Prepare two sheets of 45-50 cm tin foil stacked on top of each other, and fold the edge of the lid into a bowl
-
7% hot oil, saute fresh pepper and minced garlic
-
Add ginger and pickled peppers, simmer for a few minutes, and let the spicy taste of the pickled peppers be fully released.
-
Add salt and fuel consumption (fuel consumption for freshening and flavoring)
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Turn off the heat, add the onion slices and mix well.
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Spread the fried pickled pepper juice evenly on the cow veggies
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After 5 minutes, the fire will turn to medium fire for 3 minutes.
-
The taste of the crispy cow louver is ready
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Beef veggies can absorb juice, because of the many bumps on the surface, very bibimbap
Tips:
1, cattle veggies can not be fried for too long, will become old and affect the taste; 2, each person's taste is different, seasonings and the like can be adjusted according to their own taste; 3, please do not use ordinary casserole to bake, must use high temperature Casserole
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