Chinese Food
Cold beef
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It's a simple home-made cold dish suitable for both wine and dinner. Take this dish out every time you want potluck or dinner without knowing what to do. Simple three steps. Cook meat, seasoning, mix well. Finish. But the taste is very attractive. The delicious beef, the crispy onion, the ornament of coriander, and the rich flavor of seasoning are all mixed together. It's impossible to help but sip the small wine~
Cooking ingredients
Cooking Steps
Step1:Put water in the pot. Put in the whole beef, two pieces of ginger and 1 tablespoon cooking wine. After boiling, remove the blood foam. Cover the pot and cook for 3040 minutes over medium heat. Cook until chopsticks can be easily inserted and no blood water emerges. Remove and cool.
Step2:Sliced onions. Sliced cilantro. Mash ginger and garlic. Add chili oil, soy sauce, oyster sauce, vinegar, sesame oil, salt and sugar sauce.
Step3:When the beef is cool, cut into thin slices. Add onion, coriander and sauce. Add a tablespoon of beef soup. Mix well.
Cooking tips:1. Beef tendon is the best choice. I can't buy it here. I can only buy beef with ribs. It tastes better than beef with lean meat. 2. American beef is easy to cook. Domestic beef is easy to cook but not rotten. You can use a pressure cooker to cook or extend the cooking time. You can take it out and cut a piece to bite. 3. The beef should be cooled and sliced. Otherwise, the meat is easy to be cut loose and shapeless. There are skills in making delicious dishes.
