Process: boiled
Flavor: spicy
Time: <30 minutes
Calorie: low calorie
Ingredients:
Beef 500 grams, lettuce, 150 grams of soybean sprouts, green onion, ginger, garlic, dried chili pepper, pepper, soybean paste, soy sauce, cooking wine, vinegar, soy sauce. Moderate amount, a little balsamic vinegar, a little sugar, water, a little starch, vegetable oil moderately
Cooking steps:
1. Beef cut into large thin slices, with cooking wine, soy sauce, water starch flavor
2. soybean sprouts, lettuce, onion, ginger and garlic washed and spare
3. onion, ginger, garlic and dry chili pepper that chopped chopped chopped and cut small cut small sections
4. Pepper Dry pan fried incense, slightly crushed with a garlic mortar or crushed with the back of a knife (do not break into powder)
5. hot pan cool oil, add a small amount of crushed garlic and ginger, add a tablespoon of bean paste, stir fry red oil over low heat and add stock or water
6. water boiling into the soybean sprouts and lettuce, stir fry to just break the birth of the fish into a large bowl of pavement
7. pot to stay in the soup, add a small amount of cooking wine, When the water boils, put the marinated beef into the pot, pay attention to use chopsticks to cut the meat, the water rolls again, the meat is completely browned and then turn off the fire
8. Pour the soup with the meat into a large bowl lined with greens, and now start to code the ingredients, from the outside to the inside in accordance with the sequence of chopped green onions, dried chili pepper and pepper, ginger, garlic and crushed
9. bowl of oil, boil until smoking and quickly pour down the center of a large bowl. With a sizzle, from the garlic to pepper and then to the scallion, layers of aroma spread out, to be the sound of the oil burst gradually quiet, a big bowl of tempting boiled beef is waiting for your blessing
I this time is to use a dry pan frying peppercorns, if you use the oil in the step 5 before the chili peppers and peppercorns popped to the brownish-red fish out of the chopping, and then placed will be more flavorful. I was because the family is more afraid of spicy, want to try to reduce the taste of chili peppers, it turns out that not after the oil explosion of chili indeed not very spicy
Scallion, ginger and garlic amount of cooking than usual to be slightly larger more fragrant
Pixian bean paste must be fried out of the red oil
Bean paste is very salty, I did not additionally add salt, heavy friends can add a small amount of soy sauce when cooking meat
The soup should not be too much, almost the same with the meat, but also with a little bit more than the meat. The soup should not be too much, almost flush with the meat is best
The placement of the ingredients is a bit delicate, mainly to comply with a hard to cook to easy to cook the order of the crushed garlic is the most resistant to deep frying, and must be hot enough oil to burst out of the flavor, chili peppers and peppers are more prone to paste, so in the garlic crushed periphery, the onion is most likely to be cooked, even if it is a raw onion can also be eaten, so set the most outward
The last splash of oil must be burning to smoke, in order to choke out the flavor of all the ingredients