Make boiled beef, remember to add more of this flavor, beef tender as tofu, you know which flavor seasoning?

Now to share with friends a metaphor for the red hot soup dishes, that is, the traditional Sichuan cuisine boiled meat, may be a mention of the dish many of the small partners will be greedy. It is the Sichuan cuisine spicy and fresh kernel to play to the hearty a famous snack, love to eat Sichuan food friends every time to Sichuan restaurant always like to point on a boiled meat. There are also friends at home have done this dish, but made out of boiled meat and old and tough, there is a kind of "tendon" feeling, how to chew, and tender beef legend in the fresh and tender as if it is not related at all.

Keep in mind that more important "1 material powder"

Boiled vegetables is a unique Sichuan cuisine, is the creation of a series of Sichuan cuisine cooking techniques, common boiled meat, boiled fish, boiled meat and so on. Because of the beef and mutton muscle fiber itself is relatively not smooth, how to make the water steamed out of the tender beef fresh and soft has become a top priority step. In addition to the beef and mutton hydration and moisturizing, deodorization, seasoning, desizing, do boiled meat, bearing in mind that more "1 material powder", beef tender as water tofu, the Spring Festival to try. In order to make beef and mutton soft and tender texture, it should rely on a mysterious flavor, that is, "soda". In the process of treating tender beef, just add a little, you can make the water steamed out of beef tender as water tofu, even the elderly, children can easily chew.

distinctive sichuan dishes boiled vegetables

boiled vegetables as distinctive sichuan cooking techniques, mainly contains meat ingredients early solution, hydration moisturizing tenderness, deodorant seasoning, desiccation marinade and its bottom vegetable stir fry, knife mouth chili making, soup boiling, small meat blanching, rolling oil, such as a whole set of cooking technology composition. At first glance, this sounds up, feel very complicated, in fact, step by step in accordance with the practice to do down, is not particularly difficult. Processed boiled meat looks steamy, the house is sprinkled with spicy aroma mellow, is very suitable for a good end to the reunion dinner table of a soup dish.

Beef and mutton initial solution

Making boiled meat, the selection of materials is particularly important, to choose the outside of the cow pork tenderloin strips, which is very tender beef parts, is the production of this boiled meat is not a good choice. Horizontal cut noodles sheep cattle vertical cut pig, beef knife skills to solve is a key: inside the spine a piece of strip, about 450 grams, oblique knife along the short axis of the pork tenderloin strip parallel surface cut into 2 strips, and then the top knife perpendicular to the muscle fibers cut into 2 coins thick and tender beef. That also breaks the longitudinal chemical fiber of the beef completely, which is the first step to make the beef tender. Tender beef with warm water constantly wash 2-3 times, the blood wash, clutch dry water.

Beef and lamb code taste desizing

If you want to beef tender, the second key is to hydrate and moisturize: tender beef, add 15 grams of delicious fresh soy sauce, 10 grams of rice wine, while scratching and mixing, while 3-5 times into the onion and ginger water 120 grams, to the beef and lamb to digest and absorb all the water into the chemical fibers. Add 0.5g of white pepper, 2g of baking soda, 2g of salt, and again keep scratching and kneading. Grab one-third of the egg white, the same technique so that the tender beef surface layer evenly coated with a layer of egg white, and then into the 15 grams of dry starch, constantly turning and mixing well. Make the demulcent tender beef surface layer vaguely can be known as a layer of pulp, but not very obvious, very good pulp beef marinade 30-45min.

Make knife mouth chili pepper

Knife mouth chili pepper is a general boiled vegetables kernel, generally in accordance with the proportion of dried red chili pepper and mace 2 to 1 to start the preparation. Prepare 10 grams of dried red pepper in advance, slightly cleaned with warm water, to avoid frying paste, sun dry water cut into dried red pepper segments. Stir frying pan on the stove, the whole process of the fire, into the dry red pepper segments, 5 grams of pepper, cook until the dry red pepper surface slightly occurring tiger parrot, filled with a strong aroma of spicy aroma, rapid fire, idle to cool. By virtue of the edge of the baked crisp dry red pepper, pepper damage, with the wound chopped into coarse particles, so it is called "knife mouth pepper".

stir-fry environment hot pot side dishes

boiled meat at the bottom of a quarter of the background hot pot side dishes, according to personal preferences, pick the appropriate lettuce, cabbage, cucumber, garlic, oatmeal and so on. Clean up the food, lettuce, cucumber sliced, garlic yellow also known as leek moss cut into the center area, cabbage or oatmeal broken into small pieces. Pour about 5 grams of oil into a wok, add the hot pot side dishes except the cucumber and garlic butter, and sauté over medium heat until broken, covering the bottom of a soup bowl.

Simmering Chili Oil Soup

Wok frying pan on the stove, pour in 30 grams of cooking oil, add 2 star anise, 5 grams of cinnamon ding, 5 slices of ginger, 30 grams of ginger slices, 50 grams of dongzhu, 5 cloves of garlic loosely patted, 5-10 dried red chili peppers, 3 grams of mace and pepper, and stir-fry to fragrant. Add 35g of bean paste and stir-fry over moderate heat to make chili oil. Drizzle in 20g of Tasty Fresh Soy Sauce, stir-fry again and cook 30g of rice wine. Pour in 1000g of boiling water, add 3g of salt, 5g of sugar, 3g of chicken essence or chicken essence powder, 0.5g of white pepper, and bring to a boil. Adjust to medium heat, simmer for 10min, cook out all kinds of aroma thoroughly.

Boiled Beef Slices

Before putting in the desiccated marinated tender beef water blanching, must not forget the chili oil broth in the side blocks of material slag all fishing out, which is also to determine the main key point of the fried chicken after the shredded into the color of the solution. The chili oil broth through the dregs of the material is adjusted to the fire, the tender beef of the desiccation code flavor flexing up, a piece into the broth. After all put into, adjust to medium heat, water blanching about 3min, immediately stop the war.

Boiling oil pouring, stir up the fragrance

Let the water steamed tender beef with the soup poured into the hot pot side dishes laid out in the soup bowl, the best state is tender beef than the sauce a little beyond. Surface layer sprinkled with good knife mouth chili, pot pour in 50 grams of cooking oil, boil 70% hot, while hot pour on the knife mouth chili surface, a moment will be overflowing with out of the house of the rich and spicy aroma. Sprinkle in chopped green onions to decorate the color of the dish, enhance the fresh taste, you can enjoy while hot on the dish.

Make boiled meat, remember to more "1 material powder", beef tender as water tofu, the family like to eat. Make this one boiled meat bearing in mind to add a little baking soda, which is also a key step in the beef tender and flavorful.