Rice with beef and chili
Introduction:
Production steps:
Step 1: soak sticky rice for several hours in advance and steam it. Dice the beef.
Step 2: dice the carrot.
Step 3: cut scallion into scallion.
Step 4: cut off the top of the persimmon pepper and make it into a bowl.
Step 5: pour more oil into the pot, fry the scallion flowers, and then fry the beef.
Step 6: stir fry the carrots and add seasoning to make them taste heavier.
Step 7: stir fry the beef.
Step 8: mix with steamed sticky rice.
Step 9: add it to the persimmon pepper. Cover the persimmon pepper well, take toothpick and fix it.
Step 10: steam in the steamer for 10 minutes.
Step 11: dipping method: < br > according to their own taste, add vinegar, sugar, garlic, a little water, stir evenly.
Step 12: take out the steamed peppers and put them on a plate. It's salty and delicious to eat without dipping. It's delicious to eat with dipping. A cup of thick barley tea is helpful for digestion and absorption.
Step 13: take out the steamed pepper and put it on a plate. It's salty and delicious if you don't dip it in the sauce. It's delicious if you dip it in the sauce. A cup of thick barley tea is helpful for digestion and absorption.
Materials required:
Beef: moderate
Green persimmon pepper: right amount
Carrot: right amount
Sticky rice: right amount
Korean chili sauce: right amount
Vinegar: right amount
Sugar: right amount
Garlic: right amount
Salt: right amount
Delicious: moderate
Cooking wine: moderate
Chicken essence: appropriate amount
Note: when stewing beef, sew a gauze bag, put enough tea to soak a pot of tea into the gauze bag, tie up the mouth, put it into the pot and stew with beef, beef cooked quickly, and do not change flavor.
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Niu Rou La Jiao Fan
Rice with beef and chili
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