Ty Huu Doc Ngoc


beef fried chayote shoots are delicious, simple, easy to make, but taste delicious, attractive, suitable for use with daily rice.

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beef fillet: 200 g
chayote shoots premature: 300g
Radish (radish): 4 slices
fresh coconut water: 1/3 cup
Administrative boaro: 1 piece
Peppers green cover
Garlic: 1 tuber
Garlic hash
pepper, sugar, cooking oil
County wedge


– 2mm thin sliced ​​beef, marinated 1 / 3m pepper, garlic 1M, rushes through the 1/2 package Crispy Chicken Fried Aji-quick®Bot, sauté for nine, set aside.

– chayote shoots cut 5cm. Administrative boaro 3cm cut, slice. Sliced ​​beets. Chopped green peppers. Cloves garlic bulbs each small cup, peeled, crushed.


– 2M Heat oil, fry and cloves garlic, fish out to own, continue fried chayote shoots, seasoning Aji-ngon® 1m wedge nuts, 1 / 3m sugar, add beets, 1/3 cup water coconut and stir fry until just cooked ingredients are garlic, and beef boaro stirring. Turn off heat.


– Presentation dish dish, sprinkle with pepper, used hot with rice, soy sauce Lisa, green peppers up to flavor.

Small Tip

Pressure pan seasoned beef after Aji-quick® Crispy Fried Chicken help beef soft, fragrant spices and more absorbent. Preservation of beef in the refrigerator for easy cutting and more tender meat.

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