Beef Beef Rice
1.
I bought the boxed beef rolls, take it out and thaw it at room temperature for later use
2.
I didn’t find the white onion. I bought a purple onion, half shredded and washed for later use. After trying it, I found that the white onion still tastes better and tastes better.
3.
Pour in Japanese-style soy sauce, add light soy sauce, cooking wine, sugar, salt, stir until the sugar and salt melt, add a little water to dilute and stir well for later use
4.
Cut the broccoli into small pieces, soak in salt water for 10 minutes, then wash and set aside, peel the carrots and cut into thin slices, boil water in a pot, add a spoonful of salt to the water and then drizzle three drops of corn oil, and then boil the broccoli for 3 minutes. Remove and drain until soft, then cook the carrots for 3 minutes, remove and drain for later use
5.
Put corn oil in the wok, heat the oil, add fat beef and stir quickly until the color changes, add onion and stir a few times, pour the sauce of step 3 and stir evenly, add a little warm water, and turn off the heat after the water boils. Don't add too much water, as long as it is enough to match the feeling of rice. After that, the rice is served, carrots, broccoli, beef and sesame seeds are placed on a plate.
Tips:
1. Before frying, it is recommended to take the water to quickly remove the blood water, or directly fry it, it will foam, especially after the water is refilled, it is not easy to clean it.
2. The fat cow can choose the volume and the film.
3. Choose white onion for onion, which has a crispy taste and freshness effect.
