2 1.2: Heat a spoonful of hot oil and pour it on the Chili powder three times. After pouring, heat for the first time 10 second, add 5g Chili powder for the second time, and heat for the third time 10 second. This way, you won't fry peppers.
3 1.3: Fried red oil. I use Chili powder produced in Shaanxi, which may not be so red.
4. If the fragrance and spicy degree are not enough, return the spicy oil to the pot, add ginger slices, a little butter and Pixian bean paste, fry for 30 seconds, and filter.
5. Cut the bean sprouts, wash them, blanch them and put them at the bottom of the plate for later use.
6. The fat beef is marinated with 5g of salt and 5g of pepper, and evenly grasped with thick water starch. (tenderize beef)
7. Boil a pot of hot water and cook the fat beef until it is 80% ripe. (mainly to remove blood foam)
8. Cooked fat beef
9. Stir-fry beef with half spicy oil, add 10g salt and 10g sugar, stir-fry and put it on bean sprouts. Cut Xiaomi spicy and shallots and sprinkle them on beef.
10. Stir-fry Chili and Zanthoxylum bungeanum with spicy oil and pour it on the meat with a sieve. Pour another spoonful of oil, stir-fried pepper and pepper on the meat. It is enough to stir-fry pepper and pepper for the first time, and stir-fry some pepper and pepper for the second time. )
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.
manufacture
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.
Exercise 2
material
Beef tenderloin 250g, green garlic 150g, cabbage heart 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, and chicken essence 65433.
manufacture
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.
Exercise 3
material
Ingredients: beef tenderloin (250g), lettuce (1 00g), bean sprouts (100g), dried pepper (10g), pepper (1spoon), ginger (3 slices) and onion (2 pieces).
Marinade: light soy sauce (2 tbsp), cooking wine (1 tbsp), corn flour (1 tbsp), egg white (1 tbsp), sugar (1/3 tbsp) and water (3 tbsp).
Seasoning: oil (3 tbsp), Chili oil (3 tbsp), light soy sauce (1 tbsp), chicken powder (1/2 tbsp), and a little pepper.
manufacture
1. Wash beef tenderloin, slice it in reverse texture, add marinade, grab it evenly, and marinate it for 15 minutes; Dice dried Chili, mince ginger and garlic, and cut onion into chopped green onion.
2, lettuce peeled and washed, obliquely cut into thin slices; Wash the old roots of soybean sprouts, blanch them with boiling water, and drain them with cold water.
3. Take a big bowl, first spread a layer of bean sprouts on the bottom, and then spread a layer of lettuce slices.
4. Heat 3 tbsps of oil, add 1 tbsps of chilli and stir-fry until fragrant, remove it, leave the oil in the pot, and pour in Jiang Mo, minced garlic, chopped green onion and dried chilli and stir-fry until fragrant.
5. Add 2 cups of water, stir well and bring to a boil. Add 3 tablespoons of Chili oil, 1 tablespoon of soy sauce, 1/2 tablespoons of chicken powder to taste.
6. Add beef slices and stir quickly. Cook until the meat slices change color, then turn off the heat.
7. Pour the cooked beef into a large bowl and pour it on lettuce and bean sprouts.
8. Sprinkle 1 tablespoon of pepper powder and chopped green onion and serve.
Exercise 4
Beef slices with Chili oil
Beef slices with Chili oil
material
400g of beef, 300g of lettuce, 50g of garlic sprout, scallion 1 root, ginger 1 small piece, 5 cloves of garlic, proper amount of starch and dried pepper 10.
Cooking oil 10g, soy sauce 3 tsps, cooking wine 3 tsps, bean paste 3 tsps, refined salt 1 tsp, monosodium glutamate 1/2 tsp.
manufacture
1. Slice beef, mix well with a little salt, cooking wine and starch, and size.
2. Wash the lettuce, break it, cook it slightly in the pot, remove it and put it at the bottom of the bowl.
3. Cut garlic seedlings, onions, ginger and garlic, and cut dried peppers.
4. Heat the cooking oil, add the bean paste, onion, ginger, garlic and dried Chili to stir fry, cook the wine and soy sauce, add a bowl of boiling water, and slightly cook to remove the dregs of the bean paste.
5. After the soup is boiled, put the beef slices into the pot, and then add the garlic sprouts, salt and monosodium glutamate. After the water is boiled again, pour it on the lettuce.