Traditional boiled beef(chuan tong shui zhu niu rou )

Traditional boiled beef

Introduction:

"Boiled - the classic spicy Sichuan flavor, loved by everyone, swept the country. Boiled beef is a classic dish next only to boiled fish. The reason why the word "traditional" is used in today's boiled beef is that it uses traditional methods to add spicy flavor by frying spicy crisp. It uses few materials, but it is spicy and full of taste. The second is the method of marinating beef, which does not use egg white, and makes the beef fresh, smooth and tender by adding enough water to beef slices . WOW! Saliva flow out ~ "

Production steps:

Step 1: Slice Beef Fillet, the thinner the better;

Step 2: add salt and marinate for 5 minutes;

Step 3: add a small amount of water, and grasp until the water is completely absorbed by the beef;

Step 4: until the sliced beef becomes full and shiny;

Step 5: add wet starch;

Step 6: grasp again and let it stand for 15 minutes;

Step 7: add proper amount of peanut oil into the pot, add dry red pepper and Chinese prickly ash into the colander, and when the oil is heated to 50% or 60%, pour hot oil on Chinese prickly ash and Chinese prickly ash with a spoon until the pepper turns into deep red and Chinese prickly ash fried crisp;

Step 8: deep fried pepper and Zanthoxylum, put on the chopping board, cool, cut into fine powder, that is, spicy crisp.

Step 9: wash and cut into sections;

Step 10: wash bamboo shoots and cut into sections;

Step 11: chopped garlic seedlings;

Step 12: cut ginger and garlic into powder;

Step 13: start the frying pan, add 1 tbsp of oil just used for frying spicy crisp, and saute 1 tbsp of bean paste until red oil comes out;

Step 14: stir fry the bamboo shoots until cooked;

Step 15: add the lettuce and stir fry until the color is green;

Step 16: put it at the bottom of the plate;

Step 17: start the pot again, add 2 tbsp oil, stir fry until fragrant, 2 tbsp bean paste;

Step 18: add minced ginger and half minced garlic, and continue to stir fry over low heat;

Step 19: stir fry until red oil comes out;

Step 20: add some boiling water

Step 21: add fresh soy sauce;

Step 22: add sugar;

Step 23: after boiling, quickly add beef slices one by one;

Step 24: cook until the meat turns white;

Step 25: add the soup to the vegetables;

Step 26: Sprinkle with spicy pastry;

Step 27: add the garlic seeds and the other half of the garlic powder;

Step 28: heat the oil in the pot again. This time, it should be a little hot until it is slightly smoky;

Step 29: pour appropriate amount on minced garlic, green garlic sprouts and spicy crisp, and be sure to hear the sound of "zizilala".

Materials required:

Beef tenderloin: 450g

Lettuce: right amount

Bamboo shoots: right amount

Garlic sprouts: right amount

Ginger: moderate

Garlic: right amount

Red pepper: right amount

Dried prickly ash: appropriate amount

Salt: 1 / 2 teaspoon

Water: 5 tbsp

Wet starch: 1 tablespoon

Pixian Douban: 3 tablespoons

Soy sauce: moderate

Sugar: right amount

Peanut oil: right amount

Precautions: 1. The beef is slightly frozen to a little hard, which makes it easier to cut; 2. To draw water into the beef is the key to the smooth tenderness of the beef slices, we must beat enough, but do not let the water out. Add enough water to the beef and then grasp it with wet starch. When the wet starch is heated, it will cover the water in the beef and make the beef taste tender and smooth. 3. Wet starch is starch dissolved in water, standing, sink in the bottom of the thick starch. 4. The oil used in the whole process is the oil of fried pepper and Zanthoxylum bungeanum at the beginning; 5. The final oil must be hot enough to fully stimulate the flavor of spicy crisp, garlic and green garlic. 6. You can choose your own dishes and use whatever you like.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Tong Shui Zhu Niu Rou