Production steps
1, the fat beef is sliced with a slicer, seasoned and boiled in a boiling water pot until it is cut and taken out; Select the two ends of the silver bud, leaving the middle part. After cleaning, put it in the bottom of the glass plate.
2. Wash the pot and put it on the fire, add chicken oil to heat it, add ginger and garlic to saute, then add Jinguan Chili sauce and wild pepper powder to stir fry, cook carved wine, add fresh soup, add coriander and cook it slightly.
3. Then knock off all the dregs, add salt, pepper, fish sauce, monosodium glutamate and red Zhejiang vinegar, pour the cooked fat beef slices, then pour the soup into a glass plate with silver buds, and finally sprinkle with fresh Xiaoqing red pepper rings.
Exercise 2
Food preparation
Ingredients: Fat beef roll, two red pestles, (blanched after washing, peeled), Flammulina velutipes, and a little parsley.
Seasoning: Kaili red sour soup, sugar, salt, white vinegar, monosodium glutamate, pepper (I forgot to shoot it), pepper, garlic slices, chopped green onion and Jiang Mo.
Production steps
1. Boil water in a pot, turn off the fire after the water boils, and drain the washed Flammulina velutipes in water.
Red soup version sour soup fat beef
Red soup version sour soup fat beef
2. Boil the water again, turn off the fire after the water is boiled, and put the fat beef roll into boiling water to change color. The reason for turning off the fire is to keep the fat beef rolls fresh and tender. If it catches fire, it will get old and dry. 3. wok, pour oil, add shredded ginger, garlic slices and chopped green onion.
4. Stir-fry in red oil after frying, and pay attention to stir-fry for a long time until the thick juice is out of the pot.
5. At this time, add Kaili red sour soup and stir fry a few times.
6. Add a bowl of water.
7. Add a little sugar, salt and seasoning after boiling, and then add some wild pepper juice, but don't put it too early, because cooking for too long will evaporate the sour taste. If it is not sour enough, you can add some white vinegar.
8. After cooking for a while, add Flammulina velutipes and fat beef, put monosodium glutamate, and immediately turn off the fire.
9. ignite the wok, pour the oil, and stir-fry the pepper. In order not to affect the appearance, throw away the fried peppers, pour the fat beef in the sour soup with pepper oil, and then sprinkle with coriander [1].
Exercise 3
Food preparation
Fat beef, Flammulina velutipes, mung bean vermicelli, peanut oil, salt, ginger, garlic, starch, pickled pepper, white vinegar, garlic and eggs.
Production steps
Fat beef in sour soup
Fat beef in sour soup
1. Take out the frozen beef slices in advance and thaw them naturally. Remove the old roots of Flammulina velutipes and wash them for later use. Soak vermicelli until soft, soak ginger until soft and chop, pat garlic flat and chop pepper for later use.
2. Add a small amount of egg white with salt and a little dry starch, gently stir the beef slices and season.
3. Put a spoonful of oil in the pot, heat it, pour the beaten eggs and fry until they are mature, then add Jiang Mo, pepper powder and garlic cloves, fry until fragrant, add a bowl of water to boil, and then turn the heat down 15-20 minutes until the soup is milky white.
4. Filter the cooked soup with a colander to remove impurities such as broken eggs, pickled peppers, ginger, etc., pour the filtered clear soup back into the pot, add salt and white vinegar to taste, boil, add Flammulina velutipes and vermicelli to boil, put the fat beef slices with good taste, and poke them away with chopsticks. Turn off the heat as soon as the soup is boiled and take it out.
5. Cut the shallots into sections and sprinkle them on the vegetable surface to serve.
Matters needing attention
1. Fat cows can buy thicker ones, or ask the butcher to cut them now when buying them, and cut them thicker. After cooking, the taste is more delicious, it is not easy to cook, and the food is more beautiful. You can also use beef tenderloin to cut yourself into slightly thinner slices, which are just as tender.
2. If you think it is too troublesome to filter chopped peppers and soaked ginger, you can also omit this process, but the sour soup fat beef is not refreshing enough, and there are many dregs in your mouth, but it does not affect the taste.