Beef and yuba vermicelli recipe

As long as you live, you have to eat. And if you want to live longer, you have to eat better. In order to eat better, you first have to change your bad habit of eating takeout. From now on, it’s best to cook your own meals every day. If you don’t know how, now I will teach you how to make beef and bean curd vermicelli.

1. Soak yuba in warm water until soft.

2.1 Cut the bean curd sheets into sections, and chop the shallots and garlic into small pieces for later use.

3.2 Soak the vermicelli in warm water.

4.121 Add dry red wine.

5.212 Chop the beef into fine pieces and set aside.

6. Add light soy sauce and starch and mix well.

7. Cut the vermicelli into small pieces and place them on a plate.

8. Place the bean curd sheets on the vermicelli.

9. Pour the minced beef on the bean curd sheets.

10.1 Bring water to a boil, add beef vermicelli and steam for 15 minutes.

11.2 Sprinkle minced garlic on the beef.

12. Heat the oil in a pan and sauté the garlic.

13. Add chopped pepper.

14. Pour in beef stock, add light soy sauce and bring to a boil.

15. Thicken with starch juice.

16. Pour the sauce over the beef; sprinkle with chopped green onions and mix well before eating.

17. I made two plates of the same steamed dish and they were all eaten up.

Look at the editor’s introduction today. In fact, the beef and bean curd vermicelli that you eat outside is not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!