Today, I will introduce the practice of dry pot beef, which is a bit different from the traditional practice! But it tastes better and the method is simpler! Its premise is that beef must be full of flavor! We just need to increase the spicy taste when frying the dry pan.
Here's how to make beef griddle.
About braised beef, you can see my last article or video, which has a detailed introduction!
Step 1: Prepare the materials!
300 grams of braised beef, net beef!
Beef soup is about 100g, and beer is about 150g.
160g shredded onion, 25g shredded ginger at the bottom.
Mash 4 pieces of garlic and slice 200 grams of lotus root.
160g potatoes are cut into pieces, and 50g shallots are cut into sections.
Peel half a cucumber and cut it into words. Treaty 120g.
5 grams of dried peppers, 20 grams of dried peppers.
I added 60 grams of twist, and the coriander was washed and cut into sections.
PS: Adding twist is mainly to increase flavor and enrich dishes.
Step 2: blanch the lotus root slices and potatoes!
Boil water in the pot (more water) and add some salt to adjust the bottom taste. Boil the potatoes first! Potatoes can be taken out when they are cooked to 7% maturity. Add a little white vinegar after the lotus root slices are put into the pot to prevent the lotus root slices from turning black! Then take a bath.
Step 3: fry beef and potatoes in oil!
Clean the wok, add vegetable oil, heat to 130- 150℃, add potato pieces, fry until golden brown, and take out for later use. Simply put, the oil temperature is 4-50%.
After the potatoes are taken out, when the oil temperature rises to 160- 180 degrees, add the beef pieces for about 2 minutes. Deep-fry the beef noodles, so that you can better absorb the soup at the back and taste better!
Step 4: frying pan!
①: You don't need to wash the wok, just stir-fry shredded onion, and add a little bottom salt when frying. Stir-fry shredded onion until it is 50% cooked.
②: After the pan is cleaned, add 50g of vegetable oil, sauté ed ginger and garlic, sauté ed pepper and dried pepper, add 20g of dry pan bottom material, sauté ed beef and stir well.
Bring 150g beer and 100g beef soup to a boil, then simmer for 3 minutes!
The main purpose of this process is to stew all the dry pot ingredients and the aroma of pepper and pepper into the beef, so that the beef that is eaten is not damp and fragrant, spicy and delicious!
③: After 3 minutes, add auxiliary materials and season!
Add potatoes, lotus root slices and cucumber strips first, stir well, and then start seasoning!
2 grams of white sugar, 5 grams of chicken essence, 3 grams of monosodium glutamate and 5 grams of thirteen spices, stir well.
Then add 10g Zanthoxylum oil, 5g sesame oil and 2g mature vinegar, about 3-5 drops.
Special reminder: the amount of aged vinegar must be small, pour it down from the pot and let it evaporate for the first time, leaving only aroma and umami!