Saturday, August 12, 2017

Recipes Beef Kwetiau

Recipes Beef Kwetiau


Recipes Beef Kwetiau - Shahe fen is a type of noodle, has a size of wider than most noodles, any flat shape. Hopping Shahe mandatory tried this cuisine recipes in addition to delicious because it felt too how membuatnyapun simple enough.

Shahe fen is not only compatible with seafood but can also be mixed with beef. Shahe cooked with beef, recipe beef kwetiau, will give the sensation the evocative scent of appetite. The fragrant aroma that appears when sauteing the beef will participate to make this into a fragrant Shahe.

Recipes Beef Kwetiau
Materials
Ingredients:

  • 2 tbsp cooking oil
  • 2 cloves garlic, minced
  • 100 grams of meat has beef, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp salt
  • ¼ TSP pepper powder
  • 1 carrot, cut into the shape of a match
  • 2 sheets leaf cabbage, sliced
  • 250 grams of Shahe mature
  • 2 tbsp pickled chive
  • 2 green chillies, sliced
  • 1 red chilli, sliced fruit
  • 1 small bunch chives, cut into 2 cm
  • Pickled Chive:
  • 20 fruit chive
  • ½ tsp salt, to squeeze the chive
  • ½ Cup water
  • ¼ tsp salt
  • 1 tsp sugar
  • ½ TSP vinegar

How to make Beef Kwietiau:

  • Pickled chive: chive leaves and root Pieces, wash and clean. Mix chives with salt, squeeze. Wash and drain. Boil water, add salt, sugar and vinegar. Stir in chives, Cook until boiling. Lift and set aside.
  • Heat the cooking oil, Saute garlic until fragrant. Enter the meat, soy sauce, ½ teaspoon salt, and pepper, mix well. Cook over low heat until meat changes color.
  • Stir in carrots, cabbage, chives, Shahe, pickled green chili, red chili, chives, and ½ tsp salt, mix well. Cook over low heat until all are cooked. Lift.

Recipes beef kwetiau also shared a feast of delicious pickles, pickled chive chives is a pickled vegetable using chives. The onion chive is a resemblance with leeks, but larger in size. If in your area is hard to find vegetables chives, you can replace the pickles pickled with chive cucumber or pickled radish.

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