Boiled beef slices in Chili oil
cook
Sichuan cuisine
kind
red meat
suggestion
According to legend, during the Northern Song Dynasty, in Zigong, Du Yan, Sichuan, people installed windmills on salt wells to extract brine with cattle as the power. A strong cow will serve for half a year at most and will be exhausted at least in March. Therefore, local cattle were eliminated from service, and it is very convenient to use salt locally. So the salt man slaughtered the cow, sliced the meat and cooked it in salt water with pepper and pepper. Its meat is tender and delicious, so it is widely circulated and becomes a traditional folk dish. Later, the chef of the restaurant improved the ingredients and production method of "boiled beef" and became a famous dish all over the country. The beef slices of this dish are not fried, but cooked with mala Tang, hence the name "boiled beef". This dish is deep in color, rich in fragrance, and the meat slices are fresh and tender, which highlights the hemp, spicy and spicy flavor of Sichuan cuisine.
Nowadays, boiled beef is not simply water and pepper. That is, cut beef into thin slices one inch and a half long, eight minutes wide and one minute thick, put them in a bowl, add refined salt, soy sauce, fermented glutinous rice juice and wet starch and mix well. Stir-fry Pixian watercress and dried chili in an oil pan until brown, stir-fry pepper, onion and lettuce slices until fragrant, add broth to boil, put beef slices in the pan, cook until the meat slices are stretched and shiny, put them in a bowl, and sprinkle with Chili oil. Serve. This dish is characterized by spicy, smooth, palatable and hot pot flavor. If pork is used as raw material, it is called boiled pork slices.
Use raw materials
Ingredients: 300g lean beef.
Accessories: bean sprouts, duck blood, lettuce or other vegetables, vermicelli.
Seasoning: 2.5g of soy sauce, 50g of Danxian bean paste, 5g of chili oil, 20g of fermented glutinous rice juice and wet starch, 2g of refined salt, 5g of dried chili, 20 pieces of pepper, proper amount of pepper and monosodium glutamate, 500g of onion and cooked vegetable oil100g, and broth.
manufacturing process
1. Wash beef and cut it into pieces about 5 cm long, 2.5 cm wide and 0.3 cm thick. Cut tall bamboo shoots into dominoes. Onions are cut into 6 cm long sections. Cut the dried pepper into sections.
2. Put the beef in a bowl, add salt, soy sauce, Danxian watercress, mash juice and wet starch, mix well and marinate slightly.
3. The wok caught fire and the vegetable oil was heated to 50% heat. Add dried chilli and prickly ash, stir-fry for a few times, then stir-fry onion, bean sprouts and lettuce slices, add broth and duck blood, and cook until the pot is about to boil. Sliced meat slides open, and sliced beef is roasted until it is elastic and shiny. Put it in a bowl and season with salt, monosodium glutamate and pepper.
4, another oil pan hot oil, hot oil poured into the basin can be eaten.
trait
Strong spicy taste, fresh and tender meat, very palatable.
Key points: the beef slices should be cut evenly, and the hot soup pot should be slippery until the color turns white and the meat becomes old after being heated for too long.
nutritive value
Beef-Beef is rich in sarcosine: The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement.
Here are two ways to cook beef!
Material 1:
Beef 1 50g, onion and garlic 50g, dried pepper 6g, pepper1g, salt 2g, water-adjusted starch 20g, bean paste 20g, soy sauce15g, sesame oil10g, refined oil 20g, ginger 5g, cooking wine.
Manufacturing method 1:
Slice beef and cut onion. Stir-fry the bean paste in a hot pot until fragrant. Pour the stock into the pot, add the beef slices and shallots. Cook in a pot for 3 minutes. Add seasoning and collect juice.
Material 2:
Beef tenderloin 250g, green garlic 150g, cabbage heart 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate/kloc.
Method 2:
Cut the beef into 5 cm long and 3 cm wide slices, put them in a bowl, season with soy sauce and cooking wine, and mix well with water and bean flour. Wash green garlic, cabbage and celery, and cut them into 6.5 cm long segments and slices respectively. Heat oil, dried peppers and prickly ash in a pan, and fry until brown (not fried, just for the outstanding fragrance). Take them out and chop them up. Add green garlic, Chinese cabbage and celery to the crude oil in the pot, stir-fry until it is broken, and plate. Heat the oil in the pot, add Pixian watercress, stir-fry until red, and add soup (moderate amount, too much will make it weak; Too little bean powder is easy to fall off, and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl. Pour the meat slices into the original soup pot that is slightly open (the soup should be slightly open. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.
Selection of ingredients for boiled beef
It is best to choose gluten-free, skinless, oil-free and fat-free. From the position point of view, the first choice should be ingot meat, sub-cover and cucumber strips in the hind legs of cattle, and those with tight fibers and extremely fine meat lines are suitable. Only in this way can we ensure that it is easy to cut into thin slices, the sizing is not broken, it is easy to cook, the residue is tender and slightly delicious.
Boiled beef side dish
There are two reasons for cooking beef with green garlic: one is to add color; The second is to increase the umami flavor. I know everything I've done. I don't pay much attention to the side dishes. Anything can be done. They are mainly coniferous vegetables, such as bean sprouts and celery, but one thing to pay attention to when making them is to fry them in oil first, so as to fry the water. This is to make vegetables richer in oil and gas, so that they are richer when cooked. On the other hand, if it is raw, it will destroy the rich flavor of the whole dish.
nutritive value
1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the disease resistance of the human body and is suitable for people who grow up after surgery and illness, such as supplementing blood loss and repairing tissues. Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter. Chinese medicine believes that beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
2. Eating more soybean sprouts can effectively prevent and treat vitamin B2 deficiency. Vitamin E can protect skin and capillaries, prevent arteriosclerosis and prevent hypertension in the elderly. Soybean sprouts are rich in vitamin C and are beauty food. Eating soybean sprouts regularly can nourish hair, keep hair black and shiny, and have a good effect on facial freckles. Eating soybean sprouts is of great benefit to the growth and development of teenagers and the prevention of anemia.
3. Lettuce is high in potassium, which is beneficial to diuresis and relieve atrial pressure, and is extremely beneficial to patients with hypertension and heart disease. Lettuce contains a small amount of iodine, which has a great influence on people's basic metabolism, physical and mental development and even emotional regulation. Therefore, lettuce has a calming effect, and regular consumption helps to eliminate tension and help sleep. Different from ordinary vegetables, it is rich in fluorine and can participate in the growth of teeth and bones. Can improve the liver function of digestive system. Stimulate the secretion of digestive juice, promote appetite, and help to resist rheumatic diseases and gout.
Here are two ways to cook beef!
Material 1:
Beef 1 50g, onion and garlic 50g, dried pepper 6g, pepper1g, salt 2g, water-adjusted starch 20g, bean paste 20g, soy sauce15g, sesame oil10g, refined oil 20g, ginger 5g, cooking wine.
Manufacturing method 1:
Slice beef and cut onion. Stir-fry the bean paste in a hot pot until fragrant. Pour the stock into the pot, add the beef slices and shallots. Cook in a pot for 3 minutes. Add seasoning and collect juice.
Material 2:
Beef tenderloin 250g, green garlic 150g, cabbage heart 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate/kloc.
Method 2:
Cut the beef into 5 cm long and 3 cm wide slices, put them in a bowl, season with soy sauce and cooking wine, and mix well with water and bean flour. Wash green garlic, cabbage and celery, and cut them into 6.5 cm long segments and slices respectively. Heat oil, dried peppers and prickly ash in a pan, and fry until brown (not fried, just for the outstanding fragrance). Take them out and chop them up. Add green garlic, Chinese cabbage and celery to the crude oil in the pot, stir-fry until it is broken, and plate. Heat the oil in the pot, add Pixian watercress, stir-fry until red, and add soup (moderate amount, too much will make it weak; Too little bean powder is easy to fall off, and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl. Pour the meat slices into the original soup pot that is slightly open (the soup should be slightly open. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.