According to legend, in the Northern Song Dynasty, in Zigong, Yandu, Sichuan, people installed windlasses on salt wells to extract brine with cattle as the power. A strong cow served for half a year at most, and was exhausted in March at least. Therefore, the local cattle were eliminated from service, and it was very convenient to use salt locally. So the salt workers slaughtered the cattle, sliced the meat, and cooked it in salt water with pepper and pepper. Its meat was tender and delicious, so it was widely spread and became a traditional folk dish. Later, the chef of the restaurant improved the ingredients and preparation method of "boiled beef" and became a famous dish spread all over the country. The beef slices in this dish are not fried in oil, but boiled in spicy soup, hence the name "boiled beef". The dish is deep in color and thick in flavor, with strong fragrance and fresh and tender meat slices, which highlights the hemp, spicy and hot flavor of Sichuan cuisine.

Nowadays, boiled beef is not simply water and pepper. It is to cut beef into thin slices one inch and five minutes long, eight minutes wide and one minute thick, put them in a bowl, add refined salt, soy sauce, fermented glutinous rice juice and wet starch and mix well. Stir-fry Pixian watercress and dried chili in an oil pan until brown, stir-fry pepper, onion and lettuce slices until fragrant, add broth to boil, put beef slices in the pan, cook until the meat slices are stretched and shiny, put them in a bowl, and pour Chili oil on them. Serve. This dish is characterized by its spicy taste, smoothness and palatability, and its hotpot flavor. If pork is used as raw material, it is called boiled meat slices.

beef-beef is rich in sarcosine: the content of sarcosine in beef is higher than that in any other food, which makes it particularly effective for muscle growth and strength enhancement.

here are two ways to boil beef!

material 1:

15g of beef, 5g of onion and garlic, 6g of dried pepper, 1g of prickly ash, 2g of salt, 2g of water-regulating starch, 2g of bean paste, 15g of soy sauce, 1g of sesame oil, 25g of refined oil, 5g of ginger, 2g of cooking wine and a proper amount of stock.

Method 1:

Cut beef into slices and onion into sections. Put the bean paste in a hot pot and stir-fry until fragrant. Pour the stock into the pot, and add the beef slices and shallots. Cook in the pot for 3 minutes. Add seasoning and collect juice.

ingredients 2:

beef tenderloin 25g, green garlic 15g, cabbage heart 15g, celery heart 1g, dried pepper 15g, Pixian watercress 4g, clear oil 2g, soy sauce 15g, monosodium glutamate 1g, ginger slices 1g, garlic slices 15g, water bean powder and clear soup with appropriate amounts.

Method 2:

Cut the beef into 5cm-long and 3cm-wide slices, put them in a bowl, taste them with soy sauce and cooking wine, and mix well with water bean powder. Clean green garlic, cabbage and celery, and cut them into 6.5 cm long segments and pieces respectively. Heat the oil in the pan, dry the peppers and prickly ash, and fry them in brown (don't fry them, just for the outstanding fragrance). Take them out and chop them up. Add green garlic, cabbage and celery to the crude oil in the pot, stir-fry until it is broken and put on the plate. The oil in the pot is hot, add Pixian watercress, stir-fry red, and add soup (moderate amount, too much will be light; Too little bean powder is easy to drop, and the soup is sticky. Cook it slightly, remove the bean paste residue, put the green garlic, Chinese cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn it thoroughly, and fish it into a deep dish or lotus leaf bowl. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is wide open, the sliced meat will age easily. Gently spread it with chopsticks, pour it into the dish or bowl of the assembly material when it is cooked, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it have a stronger spicy flavor.

The best ingredients for boiled beef

should be gluten-free, skinless, oil-free and fat-free. From the position point of view, we should choose the ingot meat, sub-cover and cucumber strips in the hind legs of cattle as the first choice, and those with tight fibers and extremely fine meat lines are suitable. Only in this way, can we ensure that it is easy to cut into thin slices, the sizing is not broken, it is easy to cook in the pot, it is tender and slag-melting, and it is slightly delicious.

side dishes of boiled beef

There are two reasons why boiled beef is mixed with green garlic: first, it increases the color; The second is to increase the fresh flavor. Everyone who has done it knows that the side dishes are not very particular, and everything can be done. They are mainly coniferous vegetables, such as bean sprouts and celery, but one thing to pay attention to when making is to stir-fry them with oil first, in order to stir out the water. This is to make vegetables richer in oil and gas, so that they can be regarded as more rich after being cooked. On the other hand, if it is raw, it will destroy the rich flavor of the whole dish.

Nutritional value

1. Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the body's disease resistance, and it is suitable for people who grow and develop, recuperate after surgery and illness, and replenish blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Chinese medicine believes that beef has the effects of invigorating the middle energizer, nourishing the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva. It is suitable for people with depressed middle qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow and dizzy face.

2. Eating more soybean sprouts can effectively prevent and treat vitamin B2 deficiency. Vitamin E can protect skin and capillaries, prevent arteriosclerosis and prevent hypertension in the elderly. Soybean sprouts are rich in vitamin C, which is a beauty food. Eating soybean sprouts often can nourish hair, keep hair black and shiny, and have a good effect on facial freckles. Eating soybean sprouts is of great benefit to the growth and development of teenagers and the prevention of anemia.

3. Lettuce has a high potassium content, which is beneficial to promoting urination and reducing the pressure on atrium, and is extremely beneficial to patients with hypertension and heart disease. Lettuce contains a small amount of iodine, which has a great influence on people's basic metabolism, mental and physical development and even emotional regulation. Therefore, lettuce has a calming effect, and regular consumption helps to eliminate tension and help sleep. Different from ordinary vegetables, it is rich in fluorine, which can participate in the growth of teeth and bones. Can improve the liver function of digestive system. Stimulate the secretion of digestive juice, promote appetite, and help to resist rheumatic diseases and gout.