Chinese Food
Steamed beef with Sichuan noodles
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Steamed beef with flour. It's a famous local snack. It's usually served with tofu brain. Or it's served with Guokui (white cracker). It's a little different from the northern rice noodle. Sichuan style steamed pork with rice noodle must be added with chili noodle, pepper noodle, coriander and meat.
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials as shown in the figur
Step2:Beef is best sliced with ribs. That kind of steamed rice noodles in the supermarket is fine.
Step3:Put in bean paste, edible oil, cooking wine and rice flour according to the ingredients list. Cooking oil is used to make the meat taste better because rice flour will absorb the fat of the meat.
Step4:Cover the steamer with gauze. Fill the bottom with enough cold wate
Step5:Spread the meat on the gauze. Leave a small hole in the middle. It's convenient for the steam to come out
Step6:When the fire is over, continue to steam for about 20 minutes. Sichuan generally likes the taste of Jingdao, which is chewing head. It's soft in the north. Steam for 30 minutes and 40 minutes.
Step7:Sprinkle chili noodles, pepper noodles, monosodium glutamate, salt, coriander and shallot powder after leaving the pot. Mix well. I'm drooling as I write
Cooking tips:Because there's salt in the bean paste and rice flour when the meat is made. Taste it first and then put salt according to your taste. There are skills in making delicious dishes.
