Boiled Beef(bai zhuo fei niu )

Boiled Beef

Introduction:

"Zhuo" is a cooking technique of Cantonese cuisine. It is called "Zhuo" when raw food is cooked in boiling water or soup. Because there is no colored condiment in the soup, it is called "Baizhuo". Through this technique, the requirements of beauty, freshness, tenderness and smoothness are achieved. The dishes are often light gray, elegant in color, crisp, tender and refreshing, and have various tastes. Today's "Baizhuo beef" is made of the "original" ingredients. That is to say, the main ingredients are ginger slices, green onions and cooking wine (in order to remove the fishy smell of the beef). Without changing the original taste of the ingredients, the beef can reach the state of freshness, tenderness and smoothness. Under the mat has crisp green lettuce silk, can let nutrition more comprehensive. As for what kind of seasoning to match, you can adjust it according to your taste, sweet and sour, spicy, sesame sauce, whatever you like

Production steps:

Materials required:

Fat cattle: 200g

Lettuce: 1

Red pepper: right amount

Ginger slices: right amount

Scallion: right amount

Sesame paste: right amount

Meiji fresh soy sauce: right amount

Sesame oil: right amount

Vinegar: right amount

Oil salt: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Bai Zhuo Fei Niu