In the process of cooking, kitchen paper is definitely a good helper for the kitchen. Whether it is sucking oil or wiping the dishes, the kitchen paper is both clean and convenient. Today I will bring you a no need. The water only uses the strong adsorption capacity of the kitchen paper, so that the fat cow can easily remove excess blood foam while retaining the fresh flavor of the fat cow, and the simpler method of the Japanese-style fat beef rice with more flavor! When the beef naturally freezes the bleeding water, it absorbs excess blood. Because of the direct contact with meat, this time I chose no bleaching, no harmful addition, and it is in line with European and American food-grade standards. The unique bamboo pulp kitchen paper ~ unique "S" dot matrix embossing design doubles its water absorption capacity. It is easy to absorb excess blood in beef, and it is not easy to break the toughness without residue, no harmful residue, and ensure the safety of food entrance~
Prepare all the ingredients and remove the fat cow from the box. Place two pieces of kitchen paper on the bottom of the container to facilitate the blood-sucking.
The top of the beef cow is also covered with two kitchen papers, which are placed in the refrigerator freezer to allow them to thaw naturally. The whole bamboo pulp kitchen paper that is chosen is super excellent. So many blood and water are enough to absorb the two! And the paper towel that absorbs the blood water will not break the slag at all, and it is full of toughness! The color of the bleach-free bamboo pulp also adds a peace of mind!
Onion removes root shreds
Put a little oil in the pot, add the onion, stir fry until the surface of the onion is slightly discolored.
Put in the dried beef slices and soy sauce, sugar, porphyrin and allspice powder. Here, you will find a happy brand of chili powder and allspice with a light-sounding name, and add a spicy chili powder and a spiced powder to add flavor to the beef. This spiced powder uses 10 kinds of flavors. It is made from spices and can be used in meat dishes to enhance the aroma. Whether it is stuffing, lo mei, stew, or smoked and marinated dishes!
Stir fry evenly, add about 70ml of water, put in the konjac silk knot, boil over high heat and continue to stew, do not cover during the stewing process, so you can remove the smell of meat, the taste of onion during the cooking process. It is also sweeter.
While the pot is still being stewed, prepare the bowl, wash it, use kitchen paper to dry the water, and wait for the delicious beef to go out!
Beef stew is good! The steamed rice is filled with steaming konjac beef, which is more delicious with the cooked broccoli and carrots!
1. Do not cover the process of stewing, so you can more thoroughly remove the smell of beef! 2. Adding konjac silk to fat beef rice can make it more refreshing and not greasy!