[birds and beasts] - roast beef in my house(fei qin zou shou wo jia kao niu rou )

[birds and beasts] - roast beef in my house

Introduction:

"This barbecue may only be eaten in my family. Dad's dad makes it for Dad, and dad makes it for us. The process is a bit like dumpling stuffing, but I like it very much, and my husband loves it very much. Most importantly, it's super simple! Let's share it with you. "

Production steps:

Step 1: wash the beef, put it in the refrigerator, freeze it. Take it out, cut it into large pieces. Thickness according to personal preference.

Step 2: cut green onion, ginger and garlic, and pour into the beef bowl.

Step 3: add a little sugar to make it fresh.

Step 4: add proper amount of chili noodles.

Step 5: stir in soy sauce, salt, rice vinegar, pepper powder, vegetable oil, stir well, marinate for 2 hours or more.

Step 6: This is perilla leaf. I like the taste very much. Wash the cotyledons and set aside.

Step 7: a close-up, because I love the taste.

Step 8: preheat the upper and lower plates of the electric cake pan and brush with a thin layer of oil.

Step 9: spread the meat on the electric cake pan.

Step 10: wait for a little color change, turn over.

Step 11: don't bake too old, just completely change color. Dip in some rice vinegar.

Step 12: put the meat dipped in vinegar on the cotyledon of perilla, and then put two slices of garlic. Add some diced peppers if you like.

Step 13: wrap and eat.

Materials required:

Beef: 1500g

Cotyledon of Perilla frutescens: moderate amount

Scallion: 20g

Ginger: 20g

Garlic: 20g

Chili noodles: 20g

Sugar: 5g

Salt: 2 teaspoons

Soy sauce: 20g

Rice vinegar: 20g

Pepper powder: 1 / 2 tsp

Vegetable oil: 30g

Rice vinegar: 20g

Note: 1. Don't roast meat too long, it is easy to harden. 2. When barbecue, you can put some onion, mushroom and fresh mushroom. If you like, you can also put some cumin. 3. If there is no cotyledon of perilla, you can change it into lettuce or cabbage. 4. Sugar should be put less, fresh, do not taste sweet. 5. The dipping material can also be replaced by sesame paste. This barbecue is homely, simple and flexible. Tender and juicy beef, with the unique fragrance of Perilla cotyledons, eating in the mouth, good feeling of happiness

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fei Qin Zou Shou Wo Jia Kao Niu Rou