Boiled beef(shui zhu jiang hu shui zhu niu rou )

Boiled beef

Introduction:

"The hot and red boiled beef is on the table. At first, it seems that it's too spicy to eat. But I can't stop eating. As long as you keep eating, or keep drinking cold drinks, it's very enjoyable. I made it at home, put a lot of meat, but it was covered by bean sprouts. In order to take photos, I specially put some meat slices on the bean sprouts. As a result, my husband said that this is the practice of the canteen. 55. Can the canteen eat such delicious food? "

Production steps:

Step 1: cut the beef into large and thin slices and size with egg white, starch, cooking wine and pepper.

Step 2: clean the green vegetables and bean sprouts, slice the red sausage, cut the red pepper into sections, and smash the garlic.

Step 3: pour the oil into the pan and heat it until warm. Pour in the sliced meat and stir fry until discolored. Remove.

Step 4: clean the pan, pour in the right amount of oil again, add the bean paste and hotpot bottom material, stir fry with low heat until fragrant, and stir fry out the red oil.

Step 5: pour in stock or water and bring to a boil.

Step 6: pour in the sliced beef and cook for 10 minutes. Season with salt and soy sauce.

Step 7: add Hongchang tablets.

Step 8: add bean sprouts and cook for 1 minute.

Step 9: pour in the vegetables and heat them slightly.

Step 10: take out the vegetables and put the bottom under the container.

Step 11: remove the green vegetables, add chicken essence, put the meat slices in the pot together with the soup, and sprinkle the red pepper, Chinese prickly ash and white sesame on the beef.

Step 12: wash the pan, pour the oil again, heat up and fry the garlic until fragrant.

Step 13: pour the fried garlic and oil on the beef.

Materials required:

Beef: 400g

Bean sprouts: 800g

Red sausage: Half Root

Vegetables: two small handfuls (100g)

Starch: 5g

Egg white: 1

Garlic: one head

Red pepper: 50g

Chinese prickly ash: 5g

Pixian Douban: 1 spoon

Hotpot ingredients: 2 teaspoons

Soy sauce: 2 teaspoons

Cooking wine: 1 teaspoon

Salt: 1 / 2 teaspoon

Chicken essence: appropriate amount

Pepper: right amount

White Sesame: right amount

Note: 1, when sliced meat, oil temperature should be higher, do not stir fry too often, in order to avoid desquamation. 2, when stir frying bean paste, use low heat to stir fry red oil, do not scorch. 3, when frying garlic, it must be fast, and the garlic can be poured on the beef immediately, so as not to scorch the garlic for a long time

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Shui Zhu Jiang Hu Shui Zhu Niu Rou