John Myers
Awọn akoonu
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eroja
Eran malu, owo ati olu wok:
- 250 g Hip Steak
- 1 tbsp Oyin obe
- 1 tbsp Obe soyi dudu
- 1 tbsp Didun soy obe
- 1 tbsp Sherry
- 200 g Owo omo
- 1 tsp iyọ
- 200 g Awọn olu kekere
- 1 nkan Atalẹ iwọn ti Wolinoti kan
- 2 Ata ilẹ
- 1 Ata chilli alawọ ewe
- 2 tbsp Epo epo sunflower
- 200 ml omitooro eran malu (1 teaspoon lesekese)
- 2 awọn pinches nla Iyọ okun isokuso lati ọlọ
- 2 awọn pinches nla Lo ri ata lati ọlọ
- 0,5 tsp Iyẹfun Korri kekere
- 1 tbsp Didun soy obe
Mẹta:
- 200 g Triplets (ọdunkun waxy kekere pupọ)
- 1 tsp iyọ
- 1 tsp turmeric
Sin:
- 2 Awọn tomati ajara kekere fun ohun ọṣọ
ilana
Eran malu, owo ati olu wok:
- Mọ steak naa (yọ awọn tendoni kuro ti o ba jẹ dandan), wẹ, gbẹ pẹlu iwe ibi idana ounjẹ, ge akọkọ sinu awọn ege ati lẹhinna sinu awọn ila. Fi awọn ila ẹran malu pẹlu obe gigei (sibi 1), obe soy dudu (bibi 1), obe soy didùn ( tablespoon 1) ati sherry ( tablespoon 1) fun bii wakati 2 - 3. Mọ ki o si fọ ọgbẹ ọmọ, mu daradara, blanch ninu omi iyọ (1 teaspoon ti iyọ) fun bii iṣẹju 1, ṣabọ nipasẹ sieve ibi idana ounjẹ ati ki o fi omi ṣan ni omi tutu. Mọ / fẹlẹ awọn olu ki o yọ awọn stems kuro. Peeli ati finely ge awọn ata ilẹ cloves ati Atalẹ. Mọ / wẹ koko ti ata chilli ki o si ṣẹ daradara. Ooru epo sunflower (2 tbsp) ni wok, ṣafikun awọn ila ẹran malu, din-din ni agbara / aru-din ki o rọra si eti wok. Ṣafikun awọn ẹfọ kan lẹhin ekeji (awọn cubes ata ilẹ + ginger cubes + cubes ata chilli, olu ati ẹfọ) ati sauté / aruwo-din. Deglaze / tú ninu ẹran eran malu ati marinade ti o ku ati simmer fun iṣẹju 5-6. Igba pẹlu iyo okun isokuso lati ọlọ (awọn pinches nla 2), ata awọ lati ọlọ (awọn pinches nla 2), lulú kekere kan (½ teaspoon) ati obe soy didùn (1 tbsp.
Sin:
- Pe awọn mẹta mẹta, ṣe wọn ni omi iyọ (iyọ teaspoon 1) pẹlu turmeric ( teaspoon 1) fun bii iṣẹju 20 ki o si fa wọn nipasẹ sieve ibi idana ounjẹ. Sin:
- Sin eran malu, owo ati olu wok pẹlu triplets, kọọkan ṣe ọṣọ pẹlu tomati ajara kekere kan.
Nutrition
Sìn: 100gAwọn kalori: 29kcalAwọn carbohydrates: 0.4gAmuaradagba: 0.1g
