问：
很好吃煮牛肉，快速办呢？

答：
看看书，然后到餐厅吃两次

答：
材料：
，牛里脊肉250克，大蒜150克，150克的大白菜，芹菜心100克，干辣椒15克，郫县豆瓣40克，200克食用植物油，酱油15克，味精1克，生姜10克，蒜片15克，水豆粉，对数额的肉汤。

生产方法：

1，将牛肉切成5厘米长，3厘米宽的薄片，成一个碗酱油，料酒码味，大豆粉水混合。

2，韭菜，卷心菜，芹菜，可选洗干净，切为6.5厘米长的每个部分和块。

3，锅热下干辣椒，辣椒炒棕红色，油（不要炸胡，出色出朝圣为度），删除和印章罚款。

4，锅下的韭菜，卷心菜，芹菜，原油，搅拌，直到破碎的卫生装盘待用。

5，锅热油，下郫县豆，晁出红色，加汤（适量，过多食之无味;太少，容易跌倒豆粕，汤厚）稍煮，捞去豆瓣渣，在韭菜，卷心菜，芹菜，把一锅汤，然后，加酱油，味精，料酒，黑胡椒，盐，姜，蒜切片，燃烧彻底可口入碗，为深盘或荷叶捕鱼。

6，把汤锅肉稍微打开原始（汤是微微张开。汤，如果没有打开，豆粕将关闭，唐开，肉容易老）。休闲一边轻轻用筷子，只需盘熟落在组装材料或碗，与干辣椒末的{zh1}撒上胡椒，然后浇沸油，使之更为强烈的辛辣香味。

注：
菜做好，技术出色，而且困难。但只要两热一麻（郫县豆，干辣椒和花椒）和其他配件，可按照上述方法和必需品的生产，将能够取得令人满意的结果。

特点：
盘牛肉的电影，而不是石油鱼苗，但在辣味汤煮，因此呼吁煮牛肉。郑尉后菜深，味道强度，猪肉鲜嫩，突出四川麻，辣，辣味。由于注重对辣菜，所以大多是秋，冬季食物。

答：
材料：
牛肉150克，50克洋葱，大蒜，干辣椒6克，胡椒粉1克，盐2克，20克淀粉，引水，豆瓣酱20克，15酱油，麻油10克，成品油25克，生姜5克，20克，料酒，库存量。
做法：

1。牛肉，切片，把葱切段。

2。在豆沙到镬，爆香。

3。将锅汤，加入牛肉片，葱。

4。在锅做饭3分钟。添加香料，果汁可以关闭。

Good eat boiled beef, a quick to do?

Question:
good eat boiled beef, a quick to do?

Answer:
look at the books, and then to a restaurant to eat twice a

Answer:
materials:
fillet of beef 250 grams, 150 grams of garlic, 150 grams of cabbage, celery Heart 100 grams, 15 grams of dried pepper, Pixian豆瓣40 grams, 200 grams of edible vegetable oil, soy sauce 15 grams, monosodium glutamate 1 gram, 10 grams of ginger, garlic slice 15 grams, water, soybean meal, the amount of broth.

Production Method:

1, the beef is cut into 5 cm long, 3 cm wide, thin slices, into a bowl with soy sauce, cooking wine yards flavor, soy flour water mix.

2, leek, cabbage, celery, optional wash clean, cut into 6.5 cm long each segment and block.

3, pot heat the oil under the dry chili, pepper, fried brownish-red (do not deep-fried Hu, excellent out of Pilgrimage as degrees), remove and chop fine.

4, pot of crude oil under the leek, cabbage, celery, stir-fry until broken health transfer to a plate.

5, pot heat the oil, the next Pixian bean, Chao Chu red, plus soup (in moderation, too much is tasteless; too little easy to fall soybean meal, soup is thick) Shaozhu, winners go to豆瓣residue, the leek, cabbage, celery and then into the soup pot, add soy sauce, MSG, cooking wine, black pepper, salt, ginger, garlic slice, burning thoroughly tasty, fishing for deep-dish or a lotus leaf into the bowl.

6, the meat into the soup pot slightly to open the original (soup to be slightly open. If soup is not open, soybean meal will be off; Tang open, meat easy old). Casual aside lightly with chopsticks, just cooked on the plate fell on the assembly of materials or bowl, sprinkle with dried chili the end of the pepper at the end, then pouring joshan to make it more strong spicy fragrance.

Note:
dish to do well, technically strong, and difficult. But as long as two hot 1 Ma (Pixian County bean, dried chili peppers and prickly ash) and other accessories are available, in accordance with the above-mentioned methods and essentials production, will be able to obtain satisfactory results.

Features:
dish of beef in the film, not the oil fry, but boiled in spicy soup, and therefore called boiled beef. Cheng Wei Hou dishes deep, flavor intensity, pork is tender, highlighting the Sichuan hemp, spicy, hot flavor. As the emphasis on spicy dish, so mostly autumn and winter food.

Answer:
Material:
Beef 150 grams, 50 grams of onion and garlic, dried chilli 6 grams, 1 gram of pepper, salt 2 grams, 20 grams starch, water diversion, bean paste 20 grams, 15 grams of soy sauce, 10 grams of sesame oil, refined oil 25 grams, ginger 5 grams, 20 grams of cooking wine, stock amount.
practice:

1. beef, sliced, green onions cut into paragraphs.

2. in the bean paste into the wok, saute.

3. broth into the pot, add beef slices scallion.

4. in the pot cook 3 minutes. Add spices, juice can be closed.05-11-20