Why is sour soup fat beef not yellow?
Sour soup Fat beef soup mainly depends on yellow light Chili sauce to enhance the color, which can not only boil out golden soup, but also increase the sour and spicy taste of the soup base. Therefore, it is one of the necessary seasonings for this dish.
At the same time, in order to make the sour and spicy taste more rich and thick, the yellow light Chili sauce and wild pepper were mixed according to the ratio of 2: 1, and then put into a pot to fry water to force out the fragrance. This process takes a long time and requires patient operation.
Fat beef in sour soup 1 What sauerkraut do you use? Sour soup The sour soup in the fat cow is made of Sichuan sauerkraut (mustard), not the soup of sauerkraut, but the dish made of sauerkraut itself;
2. To make fat beef with sour soup, you should choose varieties with the same size and darker color. You'd better choose a fat cow that is slightly thicker than the fat cow when you rinse the hot pot. You can slice it yourself, or you can let the vendor cut some thick meat slices separately.
3. If it is a frozen fat cow, it should be thawed and softened at room temperature, and then sprinkled with dry starch, so that the fat cow will feel fatter, smoother and smoother, and it will not be easy to disperse when cooking.
How to prepare raw materials for sour soup fat beef;
300g of fat beef slices, 0/00g of Flammulina velutipes/KLOC-,200g of bagged boiled bamboo shoots and 200g of konjac noodles.
Accessories:
Appropriate amount of yellow lantern Chili sauce, 3g of salt, 5ml of white vinegar, 3g of sugar, green pepper, garlic cloves and Jiang Mo.
Preparatory work:
Take out the fat beef slices in advance and thaw naturally. Flammulina velutipes cut off the old roots, tore them off and washed them. Take out the boiled bamboo shoots and cut them into hob pieces, cut green peppers into rings, ginger slices and garlic slices.
Practice steps:
1. Boil the soup pot with water, then drop a few drops of cooking oil, add Flammulina velutipes, dried bamboo shoots and konjac in turn, cook them separately, then take them out, drain them and put them in a bowl as a bottom dish.
2. Heat hot oil in another pot, add ginger slices and garlic slices for fragrance, stir-fry the yellow pepper sauce for fragrance, and pour appropriate amount of boiling water until the pot boils.
3. Put the prepared fat beef slices into the pot, add white vinegar and sugar, cook until the fat beef slices change color, add salt to taste, then clamp the fat beef slices on the bottom dish with chopsticks and pour the soup.
4. Put the cut green and red pepper rings on the fat beef slices and pour some boiling oil on the green and red peppers.
Delicious secret sharing:
1, the fat beef slices should be thicker (preferably fresh-cut fat beef slices), or the beef tenderloin should be cut into slightly thinner slices, which will taste better and be difficult to cook.
2. Yellow lantern Chili sauce is the key seasoning for making golden soup, and it is the irreplaceable key seasoning for the whole sour soup. It can make the soup refreshing, but the aftertaste is sour and spicy.
3. Authentic sour soup fat beef uses pickled pepper water from wild peppers to adjust acidity, or pickled pepper water and white vinegar are used together. I don't have pickled pepper water at home. I only use white vinegar to adjust the acidity.
4. Wild peppers pickled with yellow mud taste better, are more sour and appetizing, and the dosage depends on the degree of personal taste. Gray-green wild pepper is salty and fresh, too salty and not sour enough, so it is not suitable for sour soup and fat beef.
5. You can also use loofah, fungus, seafood or vegetables as the bottom dish, which is more nutritious.