Sliced Beef in Hot Chili Oil(shui zhu niu rou )

Boiled beef method:

Raw materials for making boiled beef:

Ingredients: beef, celery, lettuce, garlic. Ingredients: 20 grams of Pixian Douban, 2 grams of Zanthoxylum bungeanum, 12 grams of soy sauce, 40 grams of shuidoufen, 120 grams of cooked vegetable oil, 8 grams of dry red pepper, 3 grams of salt, appropriate amount of monosodium glutamate, 600 grams of fresh soup.

Processing steps of boiled beef:

1. Slice the beef slices into a bowl. Cut the lettuce into thin pieces about 6cm long. Cut celery and garlic into 5cm long sections.

2. Put the frying pan on a high heat, heat up with a little oil, deep fry the dried pepper and Zanthoxylum bungeanum into brownish red, take out and cut it fine, and put it into a bowl.

3. Marinate the sliced beef with a little salt, and then mix it with soybean flour.

4. Put a wok on a high heat, heat up 50 grams of oil, fry celery, asparagus and garlic until they are broken, and then put them into a bowl.

5. Heat the oil in the frying pan, stir fry Pixian Douban until fragrant, add fresh soup, monosodium glutamate and soy sauce, bring to a boil, put the meat into the frying pan, and then spread it with a spatula. When the soup is thick and boiling again, put it together with sliced meat into a bowl filled with lettuce, sprinkle with chili and pepper powder, and then drizzle with 50 grams of hot vegetable oil.

Characteristics of boiled beef:

It is a typical Sichuan dish with spicy taste and strong stimulation.

Sliced Beef in Hot Chili Oil

It is a famous traditional dish of Sichuan cuisine. The main ingredient is lean yellow beef. Accessories: bean sprouts, duck blood, broth, lettuce or other vegetables, vermicelli. Seasoning onion, refined salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dry pepper, pepper oil, pepper powder, mash juice, wet starch, Pixian Douban sauce. Because the sliced beef is cooked in spicy soup, it is called boiled beef.

Cut the beef into 1.5-inch-long, 8-inch-wide and 1-inch-thick thin slices, place them in a bowl, add refined salt, soy sauce, mash juice and wet starch, and mix well. Put Pixian Douban and dried pepper in the oil pan and fry them into brown, then add Chinese prickly ash, scallion and lettuce slices to stir fry until fragrant, add the broth and bring to a boil. Put the beef slices into the pan and cook until the meat is stretched and the appearance is bright. Put them into a bowl and sprinkle with chili oil. This dish is spicy, smooth, tender and palatable, with strong fragrance, and has the flavor of Sichuan hot pot. Boiled beef was selected into Chinese cuisine in 1981.

Characteristics of dishes

This dish was created by fan Ji'an, a famous chef in Zigong, Sichuan. Fan Ji'an is good at summing up experience and insisting on improvement and innovation in cooking practice. For example, beef in soup was originally cooked in water, and then dipped in salt, soy sauce, pepper and pepper. In the 1930s, he improved the soup beef into boiled beef. The raw and auxiliary materials and production technology are as follows: beef slice as the main material, cauliflower or lettuce, red and white radish as the auxiliary material; salt, soy sauce, pepper, pepper and starch and other seasonings are mixed well with beef slice, then put into the pot to cook with cauliflower or lettuce slice, add broth and onion, master the heat, and wait until the beef is bright Remove from the pan and drizzle with spicy oil. The characteristics of boiled beef are as follows: the meat is tender, delicious, oily but not greasy, spicy and hot. It is a top-grade dish with wine and rice, and has become a famous Sichuan dish with strong local flavor. Boiled beef was selected into Chinese cuisine in 1981.

Boiled beef is spicy, smooth, tender and palatable, and has strong flavor of Sichuan hot pot.

This dish is white, red, green and yellow. The color is simple and fresh. The beef is extremely fat and tender. It tastes sour, spicy and delicious. The sliced beef in boiled beef is not fried with oil, but boiled in spicy soup, so it is called boiled beef. With deep color, thick taste, strong flavor and tender meat slices, it highlights the unique flavor of spicy, hot and hot Sichuan cuisine. Because this dish pays attention to spicy, it is mostly eaten in autumn and winter.

Key: cut the beef slice evenly, slide it into the hot soup pot until the color turns white, and then start the pot. The heating time should not be too long to avoid the meat aging.

Boiled beef is a famous Sichuan dish. The cooking skill of Sichuan boiled beef is mainly cooking, and its taste is spicy.

practice

Practice 1

Material Science

150g beef, 50g green onion and garlic, 6G dried pepper, 1g Chinese prickly ash, 2G salt, 20g watered starch, 20g bean paste, 15g soy sauce, 10g sesame oil, 25g refined oil, 5g ginger, 20g cooking wine and proper amount of soup.

make

Cut the beef into slices and the green onion into sections. Put the bean paste into a hot pot and stir fry until fragrant. Pour the soup into the pot, add beef slices and scallions. Cook in a pan for 3 minutes. Add seasoning and juice.

Practice 2

Material Science

Beef tenderloin 250 g, garlic 150 g, cabbage heart 150 g, celery heart 100 g, dried pepper 15 g, Pixian Douban 40 g, clear oil 200 g, soy sauce 15 g, chicken essence 1 g, ginger 10 g, garlic 15 g, water soybean powder, clear soup each right amount.

make

Cut the beef into 5cm long and 3cm wide slices, put them into a bowl, add soy sauce and cooking wine, mix well with water and soybean powder. Wash the garlic, cabbage and celery and cut them into 6.5cm long pieces. Heat the oil in the pan, dry pepper and Chinese prickly ash, deep fry them in brown red (don't burn them, for excellent fragrance), take out and chop them fine. Add garlic, cabbage and celery to the crude oil in the pan and stir fry until it is cut and put on a plate. When the oil is hot in the pot, add Pixian Douban and stir fry it red. Add the soup (moderate amount, too much will taste weak; too little bean powder will fall off easily, and the soup is thick) and boil it slightly. Remove the Douban residue, put the garlic, cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, cook them thoroughly and put them into a deep plate or lotus leaf bowl. Pour the sliced meat into the original soup pot (the soup should be slightly boiled). If the soup is not opened, the bean flour will fall off; if the soup is opened, the meat will age easily). Use chopsticks to spread it gently, pour it into a plate or bowl with ingredients as soon as it's cooked, sprinkle with dried pepper powder and Chinese prickly ash powder, and then pour boiling oil to make it more spicy.

Practice 3

Material Science

Ingredients: beef fillet (250g), lettuce (100g), soybean sprouts (100g), dried pepper (10 pieces), Chinese prickly ash (1tsp), ginger (3 pieces), green onion (2 pieces), garlic (3 pieces)

Marinade: soy sauce (2 tbsp), cooking wine (1 tbsp), flour (1 tbsp), egg white (1 tbsp), sugar (1 / 3 tbsp), water (3 tbsp)

Seasoning: oil (3 tbsp), chili oil (3 tbsp), soy sauce (1 tbsp), chicken powder (1 / 2 tbsp), a little pepper powder

make

1. Wash the beef fillet, cut it into thin slices against the texture, add the marinade and marinate for 15 minutes; dice the dried pepper, mince the ginger and garlic, and cut the green onion.

2. Peel the lettuce and wash it, cut it into thin slices obliquely; remove the old roots of soybean sprouts and wash them, blanch them in boiling water, remove the supercooled water and drain.

3. Take a large bowl, first spread a layer of bean sprouts at the bottom, and then spread a layer of lettuce slices.

4. Heat 3 tbsp oil, add 1 tbsp Chinese prickly ash and stir fry until fragrant. Remove and discard. Leave oil in the pan. Pour in ginger, garlic, onion and dried pepper and stir fry until fragrant.

5. Add 2 cups of water and bring to a boil. Add 3 tbsp chili oil, 1 tbsp soy sauce and 1 / 2 tbsp chicken powder to taste.

6. Add in the sliced beef, stir quickly, cook until the color changes, then turn off the fire.

7. Pour the boiled beef into a large bowl and pour over the lettuce and bean sprouts.

8. Sprinkle with 1 tbsp pepper powder and scallion, serve.

Practice 4

Material Science

Beef 400g, lettuce 300g, garlic 50g, scallion 1 root, ginger 1 small piece, garlic 5 petals, proper amount of starch, dried pepper 10,

10g edible oil, 3 tsp soy sauce, 3 tsp cooking wine, 3 tsp bean paste, 1 tsp refined salt and 1 / 2 tsp monosodium glutamate.

make

1. Slice the beef, mix with a little salt, cooking wine and starch, and size it,

2. Wash the lettuce, break it apart, put it into the pot, blanch it into the water slightly, take it out and put it on the bottom of the bowl,

3. Cut garlic seedling into sections, slice onion, ginger and garlic, and cut dried pepper into sections,

4. Heat the cooking oil, add bean paste, green onion, ginger, garlic and dried pepper, stir until fragrant, cook in cooking wine and soy sauce, add a large bowl of boiling water, cook slightly, and remove the residue of bean paste,

5. After the soup is boiled, put the sliced beef into the pot, then put in the garlic, salt and monosodium glutamate. After the water is boiled again, pour it on the lettuce.

characteristic

Salty, fresh, spicy, mellow and delicious.

skill

Don't cook the sliced beef too long, otherwise the taste of beef is not good.

Practice 5

Material Science

Beef fillet (250g), lettuce (100g), soybean sprouts (100g), dried pepper (10 pieces), Chinese prickly ash (1tsp), ginger (3 pieces), green onion (2 pieces), garlic (3 pieces)

Marinade: soy sauce (2 tbsp), cooking wine (1 tbsp), flour (1 tbsp), egg white (1 tbsp), sugar (1 / 3 tbsp), water (3 tbsp)

Seasoning: oil (3 tbsp), chili oil (3 tbsp), soy sauce (1 tbsp), chicken powder (1 / 2 tbsp), pepper powder (1 tbsp)

make

1. Wash the beef fillet, cut it into thin slices against the grain, add the marinade and grasp well,

Marinate for 15 minutes; dice the dried pepper, mince the ginger and garlic, and cut the green onion into green onion.

2. Peel lettuce, wash and slice it obliquely

Chinese PinYin : Shui Zhu Niu Rou