『食材』
3蒜头
1汤匙辣豆瓣酱如:郫县豆瓣酱
5克油
300克金针菇,剪去根部,洗净
200克水、250克肥牛片,放入辅助篮中,用开水汆烫至变色
1茶匙料酒
5克葱,切细末
『做法』
1.将蒜头放入主锅,以3秒/速度5打碎,利用刮刀棒将锅壁上的食材刮至锅底。
2.加入辣豆瓣酱和油,以3分/120℃/速度1爆香
3.加入金针菇和水,以4分/100℃/反转/速度小勺烹煮。
4.加入肥牛片和料酒,以1分/120℃/反转/速度小勺烹煮,盛出后撒上葱末,趁热享用。
Ingredients
3 garlic cloves
1 tablespoon of spicy bean paste such as: Pixian bean paste
5 grams oil
300g enoki mushrooms, cut off the roots and wash
Put 200 grams of water and 250 grams of beef flakes into the auxiliary basket and blanch them with boiling water until the color changes
1 teaspoon cooking wine
5 g shallots, finely chopped
Direction
- Put the garlic in the mixing bowl and break it at 3 seconds/speed 5. Use a spatula to scrape the ingredients on the pot wall to the bottom of the pot.
- Add spicy bean sauce and oil, and saute at 3 min/120℃/speed 1
- Add enoki mushrooms and water, cook at 4 min/100℃/reverse/speed small spoon.
- Add beef slices and cooking wine, cook at 1 min/120℃/reverse/speed small spoon, sprinkle with chopped green onion, and enjoy while hot.