I said that I made this beef patties just to eliminate half of the green peppers in the refrigerator + half a red pepper. Do you believe it? In order to solve the two of them, I bought the minced beef, bought the tomato, bought the mushroom, bought the parsley, and he felt the big battle.
Add black pepper and salt to the beef filling, pickle and marinate for 30 minutes.
Green pepper, red pepper diced, chives with chopped green onion.
Add green pepper, red pepper and chopped green onion to the ground beef and mix well.
Grab a quarter of minced meat with your hands, pour the minced meat into a meat ball, then beat it back and forth between the hands for about 50 times, then press into a round patties.
Put a small amount of oil in the pot, simmer on a small fire, and add the beef patties.
Turn the beef patties over, cover the lid, simmer for 8 minutes, open the lid, and serve for spare.
Cut the tomato half and slice the mushroom.
Put the butter in the pot and let the butter melt slowly.
Add the mushroom slices to the pot, stir-fry until cooked, and sprinkle with black pepper and salt (outside).
Add the tomato to the pan, simmer the cross section, and fry the tomato until the tomato is golden.
Place the fried beef patties, tomatoes and mushrooms in a plate and sprinkle with parsley.
-Before making beef patties, be sure to beat the beef balls with both hands. This will make the meat strong and make the patties easy to shape. - Use a small fire when frying the beef patties, and you need to cover the lid for a while. The beef patties can avoid the fact that the outside has been fried, but the inside is not cooked.