Fat beef with Flammulina velutipes and rattan pepper(teng jiao jin zhen gu fei niu )

Fat beef with Flammulina velutipes and rattan pepper

Introduction:

Production steps:

Step 1: preparation of Flammulina velutipes and beef slices

Step 2: rattan pepper oil, maxiangzui Hongya fresh rattan pepper, green and red pepper, ginger are also ready

Step 3: green and red peppers cut into circles, ginger cut into shreds

Step 4: bring to a boil over high heat, add the cleaned Flammulina velutipes and blanch for 30 seconds

Step 5: remove the supercooled water immediately

Step 6: drain the water and put it on the bottom of the plate

Step 7: pour some cooking wine into boiling water, add in sliced beef and blanch for 20 seconds

Step 8: after discoloration, remove immediately, drain and place on Flammulina velutipes

Step 9: mix cooking wine, soy sauce, chicken essence, salt and purified water to make soy sauce, boil it and pour it into the fat beef plate

Step 10: put the pepper ring, shredded ginger and fresh rattan pepper on the beef slices

Step 11: put the salad oil into the pot and heat it to 80%

Step 12: pour it on the fresh-keeping rattan pepper. If you feel that the hemp flavor is not enough, you can add some rattan pepper oil to make it spicy, fresh and refreshing

Materials required:

Flammulina velutipes: 200g

Fat beef: 250g

Rattan pepper oil: 50g

Rattan pepper: 20g

Shredded ginger: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Salt: right amount

Pepper: right amount

Purified water: right amount

Note: food experience: 1. The most important thing for this dish is the heat. Flammulina velutipes and beef need to be blanched for a short time. Don't blanch for a long time, otherwise one plug will not taste good when one is old. 2. The second important thing is seasoning. Rattan pepper oil and fresh Chinese prickly ash should be selected well. I usually use Sichuan made maxiangzui Hongya rattan pepper oil and maxiangzui to keep rattan pepper fresh. It tastes special The flavor is pure; 3. Feiniupian should also be of high quality, which I don't need to say much about; 4. Hongya tengjiaoyou has a strong spicy flavor, even I like this kind of spicy food. 5. Some people use soup when mixing juice, but I don't have it at home, so I use pure water directly. I think it's good, not greasy. Rattan pepper golden needle fat cattle - spicy and delicious. The fragrance of fresh rattan pepper is really not comparable to that of ordinary dried Chinese prickly ash. We don't produce Chinese prickly ash here, so we often use only dried Chinese prickly ash grains. This time, we use Hongya's fresh rattan pepper, and pour it with hot salad oil to stimulate the fragrance of fresh rattan pepper! Flammulina velutipes and beef slices blanched just right, holding a chopstick, one crisp and tender, one soft and tender, the entrance is spicy and spicy, you can't stop after a bite, even if the mouth is numb, you still want to eat! My husband and son both said that this is better than hot pot, so I have to do it often! This is Hongya rattan pepper oil, fresh rattan pepper and Chinese prickly ash. I also bought a bag of Wawu dried bamboo shoots for stewing braised pork some day. Rattan pepper, golden needle and beef -- spicy and delicious. I thought it would be a long way from Sichuan to Northeast China. How can fresh rattan pepper be kept fresh? It turns out that people are vacuum packaged and put ice bags on it. It's no problem. It's cold when I get home. Rattan pepper golden needle fat cattle - spicy and delicious. Rattan pepper oil is very clear. It's also good for mixing vegetables. Now I basically use it instead of sesame oil, because my son thinks it's more delicious! ~Golden needle beef with rattan pepper

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Teng Jiao Jin Zhen Gu Fei Niu