Beef Yuba Vermicelli

by Xiancao'er

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

I like to eat steamed vegetables on weekdays. They are healthy, delicious, relatively light, and easy to digest.

This year’s New Year’s Eve dinner, considering that parents-in-law’s mouth is not good, I made several steamed dishes with different ingredients and different flavors.
Yuba is always available at home in all seasons, and it is good for stewing, roasting, stir-frying and cold salad. My fans eat more, beef steamed vermicelli, the soup is immersed in the vermicelli, it is fragrant and smooth, and the taste is delicious..."

Beef Yuba Vermicelli

1. Soak the yuba with warm water until soft.

2. The vermicelli is soaked in warm water.

3. Cut the yuba into sections, and finely slice the chives and garlic cloves for later use.

4. Chop beef into minced pieces and set aside.

5. Add dry red wine.

6. Add light soy sauce and starch, mix well.

7. Cut the fans into small pieces and put them on the plate.

8. The yuba code is placed on the fans.

9. Pour the ground beef on the yuba.

10. Sprinkle the minced garlic on the beef.

11. Bring water to boil in a pot, add beef vermicelli, and steam for 15 minutes.

12. Heat oil in a pot and sauté garlic diced.

13. Add chopped pepper.

14. Pour the beef stock, add the light soy sauce, and bring to a boil.

15. Thicken the gorgon with starch juice.

16. Pour the lack of juice on the beef; sprinkle with chopped green onion and mix well when eating.

17. I made two plates of the same steamed vegetables, and all were wiped out.

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