Olivia highly recommends this beef rice! ! ! I have made Yoshinoya beef rice before. These two tastes are very different. Of course, I would like to thank a friend of mine for teaching me ~~~ When I first ate it, I thought it was the Yoshinoya version, but when I walked in, I saw a little buttery fragrance. It floats out, and if you like to eat onions, you can put it endlessly. The taste is amazing ~~~ I personally like this version more! ! The method is too simple, this is one of the ones I love it. I do n’t need to cook too much food when I have a friend at home. I can put more beef slices and onions and everything is solved ~~~~ When I learned it I eat it every day ~~~ What should I do? ~~~ Detailed details: http://blog.sina.com.cn/s/blog_941a12cb0101dvig.html
Material
| Hotpot beef slices: a box | |
| Onions: 3 (shredded) | |
| Butter: 2 tablespoons | |
| Cinnamon sticks: 2 | |
| Ginger slices: 3-5 slices | |
| Cooking wine: 1 cup and a half | |
| Soy sauce: 5 tablespoons | |
| Old pump: 2 tablespoons | |
| Sugar: 3 tablespoons | |
| Water: half a glass |
Put the butter in the pan and melt it a little bit, then slice the ginger and cinnamon into small pieces and put in the melted butter
Let it slowly fry until golden brown for 3-4 minutes, then pour in cooking wine and boil.
Put soy sauce, soy sauce, sugar and water in a bowl, mix them evenly and pour them on the paved beef. Cover and cook for 3-5 minutes
Turn the bottom beef up with a shovel, turn the beef that hasn't changed underneath and cover it with the pot until the meat is cooked and the onions are soft