Nice Food

This is original a common in domestic dining-room dish, flavour is super and delicious, material everywhere can be gotten, remember suddenly today, then the attempt was done, be successful! Introductory practice is as follows:

1. 125 grams beef together (regret to buy little) , cut the grain with similar of size of common garlic valve, use a few cooking wine, ginger next pink, unripe smoke, the starch that makes the same score spoon, the oyster sauce of half spoon mixes divide evenly souse 15 minutes
2. Other burden can prepare in the process of souse beef, will mix beef heft 1:1garlic bead pats loose flay with the back of a knife blade, do not need too forcibly, if pat garlic bead,rotted, this dish is fried came out to be done not have article. Those who prepare most spoon grind now black peppery. Take out butter additionally (BUTTER) reserve.
3. Burn hot pot, put the 3 oil to 4 spoon, burn tepid, next beef bead fry beef bead appearance to become angry, reserve beef bead fish out when about 78 minutes of familiar pattern.
4. There still is many more than oil inside boiler, leave garlic bead boiler then, break up with conflagration fry smaller part in turning after minute, small fire fries about three bells, a will black pepper, with similar of garlic valve size butter when garlic bead surface presents crisp yellow leaves boiler. What do not see here is black peppery the dosage with butter is very few, this can be the crucial place with this delicious dish, there is the effect that make the finishing point on flavour.
5. The boiler below butter is changed very quickly, the attention still uses small internal heat right now, otherwise butter can burn paste. Wait for melting butter and black pepper and garlic bead to just fried divide evenly, add a few salt immediately (because salt has been added commonly in butter, so salt wants to be put less, little can) flavor, turn conflagration, next beef bead break up quickly fry the flesh ripe remove boiler to fill dish. Turn over fried time to cannot grow too quickly, otherwise the fragrance of butter all is broken. Also do not need to add salt again. There has been saline taste in souse process because of beef bead, garlic bead also has added salt to flavor, such mixture fry come out to taste just is good. Additionally I put any of several hot spice plants of dot red food to be adorned more.

Take the advantage of heat to eat! Distribute meal of on one bowl of rice, it is to enjoy really. Common saying says: “Raw onion ripe garlic ” , burn softly ripe tasty, soak of the garlic of butter fragrance and beef delicate have compare. Among them black peppery more the aroma that be gotten by butter foil is clinking! This dish accomplishs the 4th step you can have smelled the fragrance blow on the face of a refreshing and come, this is bead of butter, garlic, black peppery collaboration a spiccato smell is symphonic. Exquisite lot is like dish and person actually, the burden of a few flavour in this dish ought to is have a reason, they are such harmony on flavour, on mouthfeel each other set off mutual render palatable, add make simple, raw material common, friends must try!

Friendship reminds:
After garlic takes next gut, meeting brandish gives out very heavy flavour after the person’s oral cavity and skin, so the proposal eats in the evening, the 2nd day bathes to go out to do not have a thing.

Finished product photograph, pat below lamplight illume, no matter how is my great watch for an opportunity moved, a bit slant color.

Raw material: Valve of the beef in souse, garlic, grind the black pepper that go out, butter now (actual dosage a piece of a garlic is so only big small) .

Filed under: Bamboo Cuisine by Cuisine