Chinese Food
Beef with rattan pepper and golden needle
(70664 views)
Cooking ingredients
Cooking Steps
Step1:Flammulina velutipes and sliced beef are read
Step2:Rattan pepper oil, Ma Xiangzui Hongya fresh-keeping rattan pepper, green red pepper and ginger are also ready
Step3:Cut green and red peppers into circles and ginger into shreds
Step4:Heat up the pot. Put in the cleaned Flammulina mushroom and blanch for 30 seconds
Step5:Take out the cold water immediately
Step6:Drain the water. Put it on the bottom of the plate
Step7:Pour some cooking wine in boiling water and boil in beef slices for 20 seconds
Step8:Take it out immediately after discoloration, drain it and put it on Flammulina velutipes
Step9:Use cooking wine, soy sauce, chicken essence, salt and purified water to make sauce. After boiling, pour it into the plate of fat cattle
Step10:Put the pepper ring, shredded ginger and fresh-keeping rattan pepper on the beef slices
Step11:Put the salad oil in the pot and heat it to 80% of the heat
Step12:Pour it on the fresh-keeping rattan pepper. If you feel that the smell of hemp is not enough, you can add some rattan pepper oil. It's spicy, fresh and tasty.
Cooking tips:1. The most important thing in this dish is the heat. Flammulina mushroom and fat cattle need to be blanched for a short time. Don't take a long time. Otherwise, a plug tooth will not taste good when one is old; 2. The second important thing is to taste. The rattan pepper oil and fresh pepper should be selected. I usually use Sichuan's Ma Xiangzui Hong Ya rattan pepper oil and Ma Xiangzui to keep the rattan pepper fresh. The taste is particularly fragrant and pure; 3. Beef slices should also be selected Wait. I don't need to say that. I know all about it. 4. Hongya Tengjiao oil has a strong spicy taste. Even I can't eat too spicy. 5. Some people use high soup when mixing juice. I don't have pure water. I think it's also good. It's not greasy. There are skills in making delicious dishes.
