Simple Way to Prepare Any-night-of-the-week Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry

Hello everyone, I'm John, welcome to my recipe. Today we will prepare a special dish, quick and creamy Taiwanese beef, eggs and fried Chinese cabbage. One of my favorite recipes. This time I make it a little sweeter. It will be very tasty.

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The flavor profile of Taiwanese velvet beef, eggs, and fried bok choy steak is influenced by many factors, from the type of ingredients to the choice of fresh ingredients and how the dishes are prepared and served. Don't worry if you want to make homemade reindeer chun, a delicious Taiwanese dish of beef, eggs and roasted reindeer choi, because if you know the recipe, this dish can become an unusual delicacy.

Taiwanese meat is served three times more than velvet, eggs and fried bok choy. So make sure that this room is enough for you and your loved ones.

To start with this unique recipe, we must first prepare a few ingredients. You can make Taiwanese beef, egg and bok choy soup with 17 ingredients and 8 steps. Here's how to cook it.

I wanted to eat my favorite dish in Taiwan, so I cooked it according to our family taste. - Bok choy stems take a relatively long time to cook, so be sure to separate the stems and leaves and cook them at different times. - Make it thick, but not bloated, for your needs. Misorecifan Recipe

Ingredients and spices needed to make tender Taiwanese stir-fry, eggs and bok choy broth

1. 2 Leader Bokchoy
2. 150 grams of beef
3. 3 eggs
4. 1 garlic clove, finely chopped
5. For meat seasonings
6. 1 tablespoon soy
7. 1 tablespoon for cooking
8. 1 teaspoon sugar
9. 1 tablespoon katakuriko
10. Dressing Ingredients:
11. 2 tablespoons for cooking
12. 1/2 tablespoon Wepa (excellent Chinese broth)
13. 1 tablespoon oyster broth
14. 1 teaspoon sugar
15. 200 ml water
16. 1 Katakurikol dissolves in water
17. 1 sesame oil

Roast Meat, Egg and Chinese Cabbage Cooking Instructions for Taiwan

1. First pack the meat and leave for 10 minutes.
2. Cut the bok choy into small pieces and separate the stems from the leaves. Beat eggs.
3. Add 3 tablespoons of vegetable oil to the pan and fry the eggs like scrambled eggs. Put on a plate.
4. Add 3 more tablespoons of vegetable oil and brush the meat. Set aside halfway through the cooking process.
5. Dip the garlic in the remaining oil, add the Chinese cabbage and saute. Add meat and mix well.
6. Add the green part of the bok choy and brush with oil.
7. When the vegetables begin to cook and soften, return the bacon and eggs to the skillet and brush again with oil. Add water, paper towels, oyster broth and sugar, then stir while cooking.
8. Thick with catacouric powder. Finally turn off the heat and add the sesame oil and the dish is ready to serve.

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