Steamed Beef with Marinated Cowpea Flour
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
Horqin's beef cubes have never been known for what they are suitable for. The part of the beef is not indicated on the above, and no dishes are recommended. After thawing, it looks like it can be used for simmering.
I remembered the pile of pickled cowpeas, once used to match Horqin beef ribs, and made a steamed beef. This time, I want to use it to match Horqin's beef cubes. It is steamed, but I want to steam it. Steamed pork often has a variety of primers. The most commonly used ones are potatoes, sweet potatoes, pumpkins, and sometimes taro and peas are also used. The most common base for steamed beef is fresh peas. I don’t know, what will be the effect of using marinated cowpeas as the base of steamed beef?
Cut the soaked marinated cowpea into long sections, spread them on the bottom of the plate, and cover the surface with the beef covered with steamed meat powder. The rice noodles will absorb the moisture of the steam and expand. In this way, the pickled cowpea probably won't absorb too much soup, so as to maintain its original flavor more.
I can't imagine what kind of treatment would be given to steamed beef with marinated cowpeas as a base. With a heart waiting for criticism, but no comment, the meat-eating meat-eating meat, the cowpea-eating cowpea, the effect seems to be pretty good. . . . "
I remembered the pile of pickled cowpeas, once used to match Horqin beef ribs, and made a steamed beef. This time, I want to use it to match Horqin's beef cubes. It is steamed, but I want to steam it. Steamed pork often has a variety of primers. The most commonly used ones are potatoes, sweet potatoes, pumpkins, and sometimes taro and peas are also used. The most common base for steamed beef is fresh peas. I don’t know, what will be the effect of using marinated cowpeas as the base of steamed beef?
Cut the soaked marinated cowpea into long sections, spread them on the bottom of the plate, and cover the surface with the beef covered with steamed meat powder. The rice noodles will absorb the moisture of the steam and expand. In this way, the pickled cowpea probably won't absorb too much soup, so as to maintain its original flavor more.
I can't imagine what kind of treatment would be given to steamed beef with marinated cowpeas as a base. With a heart waiting for criticism, but no comment, the meat-eating meat-eating meat, the cowpea-eating cowpea, the effect seems to be pretty good. . . . "
