Boiled sliced meat and pickled meat(shui zhu rou pian yi ji yan rou mi ji )

Boiled sliced meat and pickled meat

Introduction:

"The weather is getting colder. My daughter-in-law loves spicy food recently. She has already eaten half of a bottle of bean paste. At noon, she has boiled meat slices. The rest of the soup is served with lettuce in the evening. The noodles are also quite delicious. My parents are from Tianjin. I grew up in Inner Mongolia and didn't eat spicy food at home. When I was young, I didn't make boiled meat slices at home. In my memory, the most spicy food in my family is the mutton oil chili wire noodles made by my father. This is the taste he ate when he was in school. After I went to college, I ate boiled meat slices for the first time. It didn't sound impressive. When I brought it up, it seemed to be fried meat slices... I remember that was a classmate party. At a Sichuan restaurant, a friend who was studying in Sichuan ordered food. Learning Sichuan accent, the little sister of the waiter seemed to treat us as her own. We couldn't eat the spicy food at the table, but she thought it was delicious, so the big guy drank a lot of cold drinks. When I think of this past, I don't realize that more than 10 years have passed. In this remote country, watching her daughter-in-law happily fishing for meat slices, the foreign mother-in-law wants to eat spicy yahuazi. I look at the blue sky, four hours of time difference, haze in Beijing is already dusk, I do not know if I can see the sunset, those friends who eat boiled meat, do not say yes. This one looks complicated, but it's actually quite simple. To satisfy one's hunger is to have a big meal, which is not easy to eat often. "

Production steps:

Step 1: Ingredients: Tongji, lettuce, agaric, bean paste, ginger and garlic, green garlic. It's said that the fillet is the best. It's thinly cut, but the Tongji is also good. If you don't want to be very tender, thin meat slices are OK. Vegetables can be changed into cabbage, bean sprouts, green shoots, and so on. There is no chives, garlic instead.

Step 2: soak agaric before slicing meat. I baked the box yesterday. We are not professional, so if we want to thin the meat, we can freeze it. I took the meat from the freezer to the freezer last night, and it was just right to take it out. Sliced meat should be cut along the lines, and sliced meat should be cut against the lines, which is more tender. If it's too thin, it's easy to break, so thickness is always the best. Just soy sauce purple.

Step 3: the key to delicious food is pickled meat slices! This is what I learned on TV and Qu Hao. Pigs, cattle, sheep and chickens are easy to use. A master is a master. The sliced meat must be thawed completely before salting. First of all, add a little salt, cooking wine, soy sauce, a little water to the meat, and gently grasp it. At this time, the feeling of the meat is smooth. Continue to grasp it. After a few times, the water is absorbed by the meat, and it feels sticky! Add a little more water and it will stick again. Then repeat this step, until the sliced meat is full of water and smooth, but there is no water in it. Add a little corn starch, gently grasp it well, and then add a little oil. Just put it for a while, so that the salted meat is tender and does not come out of water.

Step 4: mince, green garlic root, garlic, divided into two parts. Dice the garlic leaves. If the bean paste is thick and the bean paste is big, you'd better chop it.

Step 5: dry pepper, pepper into a cold oil pan, small fire fried incense, into purple, quickly fished out.

Step 6: the oil in the pot is small, hot, fragrant bean paste, add ginger, green garlic, stir fry a small part of garlic, add enough boiling water, add some sugar. You can add a little salt to your mouth weight. The bean paste is already very salty. Fried bean paste will splash a lot of oil star, buckle a grate is much better

Step 7: heat Auricularia auricula, take out, heat lettuce and take out.

Step 8: add some cooking wine, add meat slices, and use chopsticks to spread them. It's better to open each piece completely. You can turn down the fire if you have more meat. Slice of meat thin, all into the pot after the water boiling color basic OK. Take out the sliced meat and spread it on the lettuce. In addition: pay attention to the pot wood in the upper left corner of the picture? It's oil from a small fire. It's going to work. Because if you brush the cooking oil pan clean later or start another pot now, it will hurt a little. The rhythm of cooking is also very important. You don't have to wash the oil pan. It's good to fry eggs and vegetables. Hehe, it's all wisdom.

Step 9: pay attention to the order here! First pour the soup into the Vegetable Bowl, slightly lower than the sliced meat. It's best to filter it. Then sprinkle with freshly fried pepper, then most of the minced garlic and green garlic leaves. Just at this time, the clean oil just made is just hot, zilala pour it on the top, sprinkle some sesame seeds on the table.

Materials required:

Tongji: one piece

Lettuce: moderate

Auricularia auricula: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Bean paste: right amount

Cooking wine: moderate

Note: if the meat is slightly frozen, it will be very good to cut thin. If the meat is a little frozen, be sure to thaw it and then marinate it. Otherwise, it will be scratched. If the meat is thin, it won't have to be cooked for a long time. Finally, be sure to pour the broth first, then add chili and garlic powder, and then pour hot oil

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Shui Zhu Rou Pian Yi Ji Yan Rou Mi Ji