Chinese Food
Boiled beef in private
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This boiled beef is a must for my family's festivals and banquets. The color is red, the beef is tender, q-shaped, spicy and delicious. And it's easy to do without failure. Follow cat Mi's recipe and make it. Rookies become chefs in seconds.
Cooking ingredients
Cooking Steps
Step1:First, prepare the auxiliary materials. Cut the Chinese cabbage for standb
Step2:Sliced celer
Step3:Spare for slicing hot peppe
Step4:Chopped garlic for later us
Step5:Ginger slices for later us
Step6:Slice the scallion and pat it for us
Step7:Chopped shallot and spare onio
Step8:Pat the pepper gently for use. Then deal with the beef.
Step9:Slice the beef in 2 mm thick with reverse grai
Step10:Rinse the bleeding water with clear water in the bow
Step11:Drain water and put it into an egg after rinsin
Step12:Add salt and peppe
Step13:Add the old soy sauce, raw soy sauce, oyster sauce and raw mea
Step14:Mix all the ingredients well. Add 10g of cooking oil. Mix well. Lock the water in the beef. Leave for more than 10 minutes to taste.
Step15:Add 20 grams of cooking oil to the pot. Heat up to 50% over high hea
Step16:Add some green onions, some ginger slices and some garlic powder to make it fragran
Step17:Stir fry cabbage and celery until they are broke
Step18:Take out for standb
Step19:Another pot. Add 20 grams of cooking oil. Heat over high heat to 50
Step20:Add in the remaining green onion, ginger, and some garlic powder. Stir fry. Spare some garli
Step21:Turn to medium low heat. Add bean paste. Stir fry the red oil.
Step22:Add a small half pot of water. Season the soup nex
Step23:Join the vetera
Step24:Join in the fresh sauc
Step25:Add chicken essence, salt, sugar and pepper. Then the fire broke out.
Step26:After boiling, put the beef in one piece and rinse for 30 second
Step27:Then put it on the auxiliary materials that have been fried befor
Step28:Just add the ingredients under the bottom of the soup cove
Step29:Then sprinkle with pepper. The remaining garlic powder. White sesame. Dried peppe
Step30:One more pot. Add 20 grams of oil. Heat over high heat to 80
Step31:Then sprinkle it on the surface to stimulate the fragrance of spice
Step32:Sprinkle with Scallion at las
Step33:Beef in private. Done.
Cooking tips:1. After the beef is well mixed, the edible oil can be added to cover the beef surface to lock the moisture content of the beef. This is the key step. Beef should be tender. The main thing is to reduce water loss as much as possible. 2. Bean paste is very easy to stir fry. So when stir fry bean paste, you must use medium or low heat. 3. It is better to put beef into the pot one by one, so that it can be heated evenly. Do not heat for too long, otherwise the meat will get old. 4. The last step of pouring oil is the essence. It can not only stimulate the fragrance of spices, but also keep the temperature of the whole dish. So we must heat it to over 80%. Many people are impatient. If the temperature of the oil is not high enough, it will be drenched on the surface of the dish too early. This will not explode the fragrance. There are skills in making delicious dishes.
