Steamed beef with flour(fen zheng niu rou )

Steamed beef with flour

Raw materials for steamed beef

370 g lean beef, 75 g rice, 50 g vegetable oil, 30 g soy sauce, 3 G prickly ash, 3 G pepper, 2 g chili powder, 8 g green onion and 8 g ginger, 13 g cooking wine, 30 g Douban sauce, 5 g Sichuan Douchi and a little coriander.

Processing steps of steamed beef with flour

1. Stir fry the rice and grind it into coarse powder. Cut the green onion into green onion. Chop up the lobster sauce. Mash ginger and soak with a little. Wash and chop coriander.

2. Cut the beef into thin slices (4cm long and 2.5cm wide), mix with oil, soy sauce, ginger, Douchi, Douban sauce, pepper, rice powder, etc., put them into a bowl, steam them in the drawer, take them out and sprinkle with scallions. Use a small dish to serve coriander, pepper powder and pepper powder.

The characteristics of steamed beef are as follows

It is tender, mellow and spicy.

Steamed beef with flour

Steamed beef with flour is one of the famous local dishes in Sichuan Province. It belongs to Sichuan cuisine. The main ingredients are beef and rice. The dishes are fresh, tender, mellow and spicy.

Ingredients needed

370g lean beef, 75g rice. Seasoning: 50g vegetable oil, 30g soy sauce, 3G prickly ash and pepper, 2G chili powder, 8g scallion and ginger, 13g cooking wine, 30g Douban sauce, 5g Sichuan Douchi and a little coriander.

practice

Practice 1

Food preparation

370g lean beef, 75g rice. Seasoning: 50g vegetable oil, 30g soy sauce, 3G prickly ash and pepper, 2G chili powder, 8g scallion and ginger, 13g cooking wine, 30g Douban sauce, 5g Sichuan Douchi and a little coriander.

Production steps

1. The rice is fried yellow and ground into coarse powder. Cut the green onion into green onion. Chop up the lobster sauce. After mashing ginger, wash with a little pickled coriander and chop.

2. Cut the beef into thin slices (4cm long and 2.5cm wide) and mix with oil, soy sauce, ginger, Douchi, Douban sauce, pepper, rice powder, etc. put them into a bowl, steam them in the drawer, take them out and sprinkle with scallions. Use a small dish to serve coriander, pepper powder and pepper powder.

Practice 2

Food preparation

Main ingredients: beef mash, soy sauce, rice flour, ginger (rice flour, glutinous rice flour)

Seasoning: Pixian Douban chili powder, Zanthoxylum powder, mashed garlic, coriander, lettuce and scallion

Production steps

1. Remove the tendons from the beef, cut it into 5cm long, 3cm wide and 0.3cm thick pieces horizontally, and put it into the basin

Add Pixian Douban (finely chopped), soy sauce, lettuce oil, xingzao juice, ginger and rice flour and mix well. Divide into 10 parts and put them into 10 grids of bamboo steamer. Steam with high heat (about 30 minutes for tender meat, and 60 minutes for old meat with more tendons). Remove the end of the steamer from the pot.

2. When serving, put a plate under the cage, and add chili powder, Chinese prickly ash powder, scallion, mashed garlic and coriander on the beef. Mix well.

matters needing attention

1. Beef with less tender muscle should be selected. Dry the rice noodles. The steaming time should not be long. The tender meat should be steamed for about 30 minutes, and the old meat with more tendons should be steamed for 60 minutes.

2. If you like to have a strong taste, you can add beans and antler. You don't need onion and ginger, but ginger juice is OK. When eating, you can also add garlic mixture, such as steamed spareribs, steamed mutton, steamed eel.

Practice 3

Ingredients: beef (cucumber is the best), potatoes, salt, sugar, five spice powder, soy sauce (soy sauce), steamed meat powder, cooking wine

Production steps:

1. Cut the beef into slices, peel the potatoes and cut into thicker slices

2. Taste the beef with salt, a little sugar, five spice powder, soy sauce and cooking wine. Potatoes taste well with the same ingredients, but no cooking wine. Taste for 20 minutes

3. The taste of good potatoes and beef, uniform paste steamed meat powder, and then a potato, a piece of beef put in the brand. Steamer gas, steam 25 minutes to do!

Practice 4

Food preparation

Main ingredients: beef 300g, glutinous rice 80g, rice 20g

Accessories: 1 red pepper, 2 teaspoons soy sauce, 1 teaspoon salt, 100g spinach, 1 teaspoon soy sauce, proper amount of oyster sauce, half a coriander, a small amount of egg white, proper amount of sesame oil, half a teaspoon pepper, and proper amount of sugar

Production steps

1. Cut the beef into large slices.

2. Mix beef with soy sauce, cooking wine, salt, sesame oil and pepper.

3. Add eggs and mix well.

4. Set aside for use, marinate and taste.

5. Put glutinous rice and rice into the pot and stir fry over low heat. Keep turning. Rice can be washed and dried in advance.

6. Stir fry until golden and cool.

7. Stir with the cooking machine for ten seconds, not too fine.

8. Put the ground rice flour into the beef.

9. Mix well and let stand for 1 hour.

10. Wash the spinach, remove the big leaves and vegetable heart, and cut the roots together.

11. Let go of the water and take out the cold water.

12. Put the spinach into the plate as shown in the picture.

13. Put the beef wrapped in flour.

14. Boil the water and steam over high heat for half an hour.

15. Chop the parsley stem and cut the red pepper obliquely.

16. Put the chillies around the plate, steam for 2 minutes, and take out after 5 minutes.

17. Sprinkle coriander.

Practice 5

Food preparation

Ingredient: 250g yellow beef.

Accessories: 10g green onion, 10g ginger, 10 pepper, 15g Pixian Douban, 15g soy sauce, 12g mash, 5g brown sugar, 25g rapeseed oil, 50g rice flour.

Production steps

1. Stir fry the rice until slightly scorched, beat it into coarse powder with a dry mill, wash the yellow beef and cut it into thin slices;

2. Stir fry Pixian Douban with a little oil to get red oil, and cut the crisp Douban into thin pieces;

3. Cut ginger, green onion and Chinese prickly ash into fine powder (you can use the stirrer to add a little water to make the slurry), and mix soy sauce, bean paste, green onion, ginger and Chinese prickly ash, brown sugar and mash in a large bowl;

4. Add beef slices and lettuce oil to mix well;

5. Spread the cabbage leaves with water in the small cage, and spread the beef slices mixed well;

6. Steam in boiling water for 2 hours until the beef cake is soft;

7. Add chili powder, mashed garlic and chopped coriander when eating.

Cooking skills

1. Lettuce oil will make the beef tender and smooth.

2. Douban also can not fry, eat with chili oil can also be.

What to eat

nutritive value

beef

Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "proud son in meat".

1. beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and postoperative care of people in the supplement blood loss, repair tissue and other aspects are particularly suitable, cold winter beef can warm stomach, is a good product of the season.

2. Beef has the functions of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving thirst and stopping salivation. It is suitable for people with hidden middle Qi, shortness of breath and body deficiency, weak muscles and bones, anemia, long illness and yellow and dizzy face;

3. Buffalo can soothe the fetus and invigorate the spirit, while yellow beef can soothe the middle and replenish qi, strengthen the spleen and stomach, and strengthen the tendons and bones.

rice

Rice can provide rich B vitamins; rice has the functions of Tonifying the middle and Qi, strengthening the spleen and stomach, benefiting the essence and strengthening the mind, harmonizing the five zang organs, dredging the blood vessels, improving the ear and eyesight, stopping trouble, relieving thirst and diarrhea; rice porridge has the functions of tonifying the spleen, harmonizing the stomach and clearing the lung.

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