Boiled vegetables are characterized by hemp, spicy, fresh and spicy. Flaming ingredients, drenched with boiling hot oil before serving, are bright and fragrant. Put a chopstick in your mouth, which is hemp, spicy, fresh and fragrant. This refreshing energy can be addictive. The meat is tender and the vegetables are fresh, and the soup is red and shiny. I'm afraid I can't eat enough for a bowl of rice.
Even if I think of the thick red oil and embarrassing situation in the bathroom the next day, I'm afraid I can't resist it.
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Spicy boiled vegetables, I used to want to go out to a restaurant every once in a while, because cooking a large pot of vegetables is particularly troublesome, not to mention using so many ingredients and seasonings. I feel absolutely impossible at home.
It was not until I went to the food market a few days ago that I heard my uncle nagging his friends about cooking beef. It suddenly dawned on me that it was a coup to make boiled beef tender and smooth. Picking beef, salted beef and boiled beef are all learned. Mastering these three points, novices can also make boiled beef delicious.
First, use fresh beef tenderloin when cooking beef. Although ordinary beef is acceptable, its taste is definitely not as good as beef tenderloin. Fresh beef is brownish red or dark red in color, compact and elastic in meat quality and delicate in fiber. Press it gently with your hand, and the depression will recover immediately.
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Second, you can't put salt when curing beef, because salt will make the meat quality of beef firm. Generally, you can put an egg white or dilute starch at home and stir the beef evenly in one direction by hand.
Third, boiled beef, as the name implies, is to cook beef in water, but if you want to make beef smooth and the soup is not turbid, you can quickly stir-fry the marinated beef in a pot for a few times, so that the fried beef will taste better than boiled beef.
Uncle explained it step by step. While listening carefully, I took out my mobile phone to record quickly, for fear of forgetting any important steps. Finally, the uncle of the vegetable market concluded that boiled beef must be "spicy and delicious, and the beef is tender and palatable" if it wants to be delicious. I believe this appetizer should be accompanied by a bowl of rice.
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Today, I would like to share with you the method of cooking beef taught by Professor Ye in the vegetable market, which is particularly simple and automatic. After I tasted it, I was full of confidence and never wanted to go out to the restaurant to eat boiled beef again. After all, it is healthy and hygienic at home.