Under normal circumstances, people who are afraid of eating spicy food will take two steps back. However, the authentic boiled beef will not make people jump, but the pepper is full and not too spicy. Mr. Peng said that when cooking boiled beef, we should not put spicy in the first place, but pursue "spicy", a kind of spicy that makes people feel happy.
The source of fragrance is "knife-edge sea pepper" soaked in hot oil. I once bought boiled beef buns with dried Chili powder in them. Because of this difference, the taste is very different.
Boiled beef? Ingredients list ingredients
200g beef tenderloin, 2 garlic sprouts, 2 celery, 2 lettuce tips, 50g Pixian bean paste, 8g dried Vitex negundo, 3g pepper, 0/5g Jiang Mo/kloc-0, 5g minced garlic/kloc-0, 0g pea starch/kloc-0, 0g oil, salt, soy sauce.
"Sea pepper" means pepper in Sichuan dialect, not pepper variety. The second thorn selected in this dish is not spicy, but it is full of flavor.
Jiang Mo and minced garlic are cut into fine particles with a knife instead of patting or grinding into mud.
Sichuan pepper is probably the most difficult to ensure the quality of condiments, because most of them sell good and bad peppers, so in Hanyuan, Sichuan, the price of peppers is more expensive than that of retail in the market! When teacher Cai, the author of Sichuan Zanthoxylum, told me about it, I was really surprised.
Boiled beef? Practice method
(1) Cut garlic sprout and celery into 6-7cm long segments according to thickness; According to the thickness of the lettuce tip, you can choose to cut it into thin slices or horizontally. Dice ginger and garlic, not mud;
(2) "Cross-cut the beef and cut the chicken along", with the knife perpendicular to the beef tendon, cut the beef into thin slices (which can be frozen hard), add a little soy sauce, cooking wine and a lot of pea starch, add water and mix well to paste each piece of beef;
In Beijing, I have eaten boiled beef with all kinds of vegetables: Chinese cabbage, Chinese cabbage and bean sprouts ... The authentic way is these three kinds: garlic sprouts and celery have their own flavors, and lettuce tastes crisp and refreshing.
Cutting beef with a knife is common cooking knowledge! The amount of "many" pea starch is three times that of normal fried meat. Add a little water and mix well. Put it on the sliced meat. Personally, I think the appropriate amount is 8- 10g starch with 200g beef.
③ Erjing pepper is cut into blocks the size of a fingernail. Pour a little less oil into the pot, heat it, pour in the pepper and stir-fry until it is cockroach-colored. Pour out Zanthoxylum bungeanum, add Zanthoxylum bungeanum granules, stir-fry and serve;
(4) Put the fried peppers and prickly ash on the cutting board, flatten them with a kitchen knife, crush them, hold the knife handle in the right hand and the cutter head in the left hand, and chop them into granules (not ground into powder, but keeping the graininess) for later use;
The third and fourth steps are the legendary "knife-edge sea pepper" in Sichuan cuisine, not the variety of pepper, but the practice of frying dried pepper and pepper with hot oil and mashing them, which is also an essential ingredient of the "boiled XX" series. Heat is very important. If it is not fried enough, it will not smell good. If you fry it, it will be burnt and bitter. The perfect heat is to fry it in the color of "oil thief" (cockroach).
The ratio of dried pepper to pepper is about 5:2.
To do this, you can start hot oil in a small pot.
⑤ Take a small pot separately, pour in 4 tablespoons of cooking oil, turn on a small fire until it smokes, and then turn off the fire for later use;
⑥ Heat the wok, pour the oil and turn to medium heat. When you can feel the temperature above the oil, you can add chopped bean paste. Stir-fry the oil until it is red, add Jiang Mo and minced garlic, stir-fry for a while, then add celery, garlic sprouts and lettuce leaves, stir-fry evenly, add water (broth is better), and submerge the leaves appropriately. Turn off the heat, add some salt and chicken essence according to the taste, cook the dish until it is raw, take it out and put it at the bottom of the plate;
⑦ Keep the soup slightly boiling, put the thickened beef into the bottom of the pot piece by piece, shovel down, and gently push it from the bottom of the pot in front of you to the opposite side to ensure that the thickened juice always wraps the meat;
After being put into the pot, glutinous rice flour attached to the meat slices can prevent the beef from being cooked. When the soup is cooked to 100℃, the water begins to evaporate and take away the heat, so the meat slices inside will never suffer from the high temperature exceeding the boiling point of water (this scientific theory comes from Mr. Peng's account and suddenly realizes).
This is really not spicy. I didn't put too much bean paste in it.
(8) After the beef is discolored, quickly pour it into the dish containing vegetables, pour the knife-edge sea pepper prepared in step (4), and immediately pour the edible oil prepared in step (5) (the oil temperature should be reduced to 185℃). Sprinkle with shallots and celery leaves for decoration.
It is best to pour hot oil in three times. The first is to force out the fragrance, the second is to brighten the red oil, and the third is to let the meat slices inhale more fragrance:
Most of the starch is cooked in the soup, so the soup doesn't look good in the pot. The knife-edge sea pepper will cover the original dishes under the stimulation of hot oil, and the color, fragrance and taste will come out.
The beef is super Q tender and smooth, and there is a smell of pepper and pepper stir-fried between the entrances. It looks like a lot of red oil, but it's not spicy. Lettuce, celery and garlic sprouts are full of flavor, and you can't stop eating them (it feels a bit like what happened in maocai ...).
A dish with meat and vegetables, and then served, truly embodies the Sichuan people's cooking concept of "turning ordinary into magic"