Recently I am watching the variety show "Chinese Restaurant". After reading a few episodes, every time I read it, I didn’t hold back to the refrigerator to turn over the materials to cook. This show is really poisonous! I bought beef today, because the boiled beef of Zhang Liang’s chef has been picked up~ The male god uses this tempting and delicious vegetable powder. Today, we also come to learn.
The beef is sliced horizontally into thin slices.
Knock in half an egg white and mix well, then add cooking wine, salt, and raw powder, continue to mix well, and stand still. (A double play of egg white + raw powder can make beef more tender)
Ginger slices, minced garlic, shallots cut into chopped green onions.
The doll dish is cut to the bottom of the stem, the root is more blocky, and the blade part does not need to be cut.
Cook a pot of water, add the bean sprouts after the water is turned on, and the bean sprouts are slightly burned and cut off. Then put in the doll dish and smash it until it breaks.
Look for a deep bowl of beef afterwards, and fill in the bean sprouts and baby dishes that are drained.
Put the oil in the hot pot, fry the ginger slices until the surface is hard, and then add the pepper to the fragrant.
Join the omnipotent Pixian bean paste and stir fry evenly.
Add water and cook until the water boils. (You can burn boiled water in advance to reduce the time)
Putting the beef: After the soup boils, use the chopsticks to quickly put the pieces of beef into the pot. After the beef is finished, stir it with chopsticks to make it more evenly cooked. (Put a piece of chopsticks in order to avoid the beef pieces smashed into a ball, when you put the beef, it is faster, otherwise the difference in the raw and cooked beef will be very large)
Place the beef slices in a bowl of baby food and bean sprouts, and pour in the soup.
Spread the minced garlic, chopped green onion, and chili on the sliced meat. Then pour hot oil. (When you scatter, remember to be in the middle)
So tempting boiled beef, do you want to try it?
Boiled beef is a famous Sichuan cuisine. According to legend, during the Northern Song Dynasty, in the Zigong area of Yandu, Sichuan, people used cattle as the driving force to extract brine and salt. Exhausted cattle will be eliminated, and local salt is very convenient. So the salt workers slaughtered the cattle, took the meat slices, and added the peppers and peppers to the boil. This kind of practice, the meat is tender and fresh, so it is widely spread in the folk and becomes a famous dish. The beef slices here are not fried with oil, but are cooked in spicy soup, so it is called "boiled beef". Later, the professional chef made an improvement on the "boiled beef". It is no longer a simple water and pepper, but the soup and the side dishes are more abundant. If you use pork as a raw material, it is called "boiled pork." The recipe is published in the public number [Flower to eat sister], if you need to reprint, please contact the public number