Chinese Food
Boiled beef (authentic Sichuan style)
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This is a typical Sichuan dish that everyone knows. This dish is characterized by spicy taste, smooth and delicious, and hot pot flavor. If pork is used as raw material, it is called boiled pork slices. People who have done it all know that the selection of beef is very important. We should choose the meat without muscle, skin, oil or fat as the best choice. From the point of view of the position, the best choice should be the position such as the hind legs of cattle. The side dishes are not very particular. Everything is OK. They are mainly coniferous vegetables. The most common side dishes are bean sprouts, lettuce tips, garlic sprouts, celery, etc. Key - beef slices should be cut thick and even. In the hot pot, slide until the color turns white, and then start cooking. If the heat is too long, the meat will get old.
Cooking ingredients
Cooking Steps
Step1:Wash the beef. Cut into about 45cm long Two point five Centimeter wide flak
Step2:Put in the dried starch, a little salt and chicken essence and mix them well (the beef has water, no need to add water. If it's not evenly mixed, drop a few drops of water or raw soy sauce. Add a few drops of olive oil
Step3:Sliced ginger, chopped garli
Step4:Lettuce tip with roots and leaves cut into thick slice
Step5:Then cut it into small pieces about 6cm lon
Step6:Boil the lettuce and bean sprouts in boiling water respectively (there are some Flammulina mushrooms left at home, put them in together
Step7:After cooking, drain the wate
Step8:Spread the dish in the big bowl for the slices of boiled meat. Under the bean sprout shop. Above the green vegetable sho
Step9:When the pot is hot, pour in more oil. It's 23 times as much as cooking. When the oil is seven minutes hot, stir fry ginger slice
Step10:I'll put in the pepper immediatel
Step11:Stir fry twice and put in bean paste. Stir for a few time
Step12:. burst out the fragrance. It's only when the oil is rich that it bursts out the flavor.
Step13:Add water. Put in a little chicken essence. When the water is boiled, hold the beef slices with chopsticks. Put them down quickly one by one. After the meat is put out, quickly scratch it. Turn off the fire immediately after the meat changes color. 2 minutes maximum. Don't be afraid of cooking. You can't pour it down. It may be a lump of meat. And the meat outside is old. The meat inside is still alive.
Step14:Pour the soup and meat into the big bowl with vegetable
Step15:Sprinkle a layer of dried chilli noodle
Step16:Spread the garlic on another laye
Step17:Wash the pot. Heat it up. Pour in the rapeseed oil. Heat the oil up to 90%. Sprinkle it on the chili noodles and garlic. (the amount of oil is usually the amount of vegetable fried.
Step18:Sprinkle another layer of pepper noodle
Step19:When you eat, turn it over with chopsticks twice. You can eat it
Cooking tips:1. The selection of beef is very important. The best choice should be meat without muscle, skin, oil and fat. From the point of view of the position, the best choice should be the position such as the hind legs of cattle. 2. Cut the beef slices evenly and thickly. Slide into the hot pot until the color turns white and the meat starts to grow. The meat will get old if the heat is too long. Don't worry about not cooking. Put the meat in the pot. Turn off the fire as soon as it changes color. 3. The side dishes are not very particular. Everything is OK. They are mainly coniferous vegetables. The most common ones are bean sprouts, lettuce tips, garlic sprouts, celery, etc. 4. Because of the salty taste of bean petals, I didn't put salt. If the taste is heavy, you can put some more. 5. Dried and prickly ash noodles increase or decrease according to their own taste. I have children at home, so I put less dried peppers. Usually oneself eat can spread full 6. Last pour oil is key. Do not omit. Sichuan food is rich in oil. It's not Sichuan food if you don't put it on. 7. It's best to use canola oil for this dish 8. Chili noodles
