赤水粉蒸牛肉
2016-12-06 18:56 来源：多彩贵州网
赤水粉蒸牛肉
Chishui Steamed Beef with Rice Flour Dressing
粉蒸牛肉主要烹饪工艺是蒸。菜品鲜嫩醇香、麻辣适口。用青菜叶垫在笼底，倒入拌好的牛肉，用大火蒸熟；调以葱花油，原笼上桌即成。
The cooking method of this dish is steaming. It tastes tender, mellow and moderately spicy and hot. Green vegetables are placed on the bottom of the steamer and sauced beef on top. After being steamed under a high temperature, the dish is served with green shallot oil.
原料：牛肉、米粉味型：咸鲜微辣
Ingredients: Beef and Rice flour
Taste: Salty, Slightly Spicy
作者： 编辑：李易淋
