Chinese Food
Sichuan spicy boiled beef makes restaurant flavor at home
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Boiled beef, a famous traditional dish, belongs to Sichuan cuisine. The main ingredient is thin yellow beef. Auxiliary materials: bean sprouts, duck blood, broth, lettuce or other vegetables, vermicelli. Seasoning: onion, salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dry pepper, chili oil, pepper powder, mash juice, wet starch, Danxian bean paste. Beef slices in the dish are boiled in spicy soup, so it's called boiled beef. Cut the beef into 1.5-inch-long, 8-minute-wide and 1-minute-thick slices. Put them in a bowl. Add salt, soy sauce, mash juice and wet starch and mix well. In the oil pot, put Pixian bean paste and dried pepper into brown color, then add pepper, scallion and lettuce slices to stir fry. Add broth and boil. Put the beef slices into the pot. Cook until the meat slices stretch. The appearance is bright. Put into the bowl. Pour in chili oil. Serve. This dish is spicy, smooth and delicious, with strong fragrance. It has the flavor of Sichuan hot pot. Boiled beef was selected in Chinese recipe in 1981. [nutritional value of beef] 1. Cattle
Cooking ingredients
Cooking Steps
Step1:Beef tenderloin washed and cut Zero point five Centimeter shee
Step2:Knock the sliced sheet with a hard tool a few time
Step3:Contrast - on the left is beaten meat. On the right is untreated meat
Step4:After the meat slices are processed, add 1g sal
Step5:1g chicken essenc
Step6:An egg whit
Step7:1 tbsp starc
Step8:3 tbsp clear water. Stir clockwise (add clear water in three times. Stir and add water
Step9:Add 5 ml sesame oil and mix well. Marinate for 20 minute
Step10:Peeled, washed and sliced bamboo shoot
Step11:After blanching, spread it on the bottom of the bowl for standb
Step12:3 G pepper, chopped garlic, chopped chive leaves, chopped red pepper, chopped coriander, chopped chive, shredded ginge
Step13:Hot pot. Pour in pepper over medium low heat and bake for a whil
Step14:Add salad oil. Continue to stir fr
Step15:Stir fry to taste, and then put pepper in reserv
Step16:Put in the dry red pepper sectio
Step17:Stir fry to produce fragranc
Step18:Stir fried sections of dried red pepper and pepper for standb
Step19:Continue to pour the chopped green onion into the po
Step20:Stir fry with ginge
Step21:Add 25g Pixian bean past
Step22:10g chili sauc
Step23:Stir fry for fragranc
Step24:Pour in some wate
Step25:Add 2 grams of suga
Step26:2G chicken essenc
Step27:15 ml raw mi
Step28:When the water is boiled, turn the heat to a low temperature and put the marinated fillet under one piece
Step29:All in. Push gentl
Step30:Just change the color of beef slice
Step31:Take it out and spread it on the bamboo shoot
Step32:Pour in the sou
Step33:Step 18 of the pepper rolling crushin
Step34:Put a tablespoon of chili noodles on the fille
Step35:Pour in the crushed peppe
Step36:Sprinkle with 3 G pepper powde
Step37:3 g white sesam
Step38:Pour in minced garlic and chive
Step39:Pour in the dry red pepper stir fried in step 1
Step40:Heat 30 ml salad oil and 5 ml pepper oil in the pot. Pour into the bow
Step41:Sprinkle with shredded coriander at las
Step42:Finished product
Step43:Finished product
Step44:Finished product
Step45:Finished product
Step46:Finished product
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Step50:Finished product
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Step52:Finished product
Step53:Finished product
Step54:Finished product
Cooking tips:1. When slicing beef tenderloin, the knife and beef lines should be 90 degrees. When marinating, add some water. The meat is more tender. 2. Stir and fry the pepper, roll it out, crush it. Finally, sprinkle it on the beef tenderloin. The flavor is more fragrant. 3. Sesame should use the fresh and delicious wine and vegetables. It can't drink a good beer. A little more time to relax. Of course, it's better to store up such a good beer. Yanjing U8 uses Czech hops and imported malt to taste strong and pure. No flavors are added. Drink too much throat. Buy it and it's done - good cooking skills.
