Composition details
Moderate beef
Celery right amount
Appropriate amount of potato flour
Appropriate pepper
Proper amount of soy sauce
Appropriate amount of yellow rice wine
Proper amount of salt
Garlic right amount
Ginger amount
A moderate amount of bright red pepper
Zhongla tasty
Frying technology
It takes ten minutes.
1
The method of cutting shredded beef, I learned a skill of vertically cutting cattle and sheep from Lao Yang, and now I have learned to sell it. Thank Lao Yang for mixing potato flour (because my mother's family usually uses potato flour for fresh meat), salt, yellow wine, soy sauce and pepper for two minutes.
2
Shred celery for later use.
three
Shred red pepper, ginger and garlic.
four
Burn the oil pan to a high temperature of 2 100 watts (270 degrees).
five
Quickly skip the overheated oil that flooded the beef and scoop it up for use, so as to keep the beef accurate and tender.
six
Leave the bottom oil, stir-fry garlic and ginger until fragrant, then pour in beef and shovel it out again for later use.
seven
Put a little oil in another pot, add celery and red pepper and fry until 80% done.
eight
Finally, stir-fry the fried beef and celery a few times and put them on the plate.
skill
In fact, beef is not suitable for eating in spring and summer, because beef is a nourishing food, which can warm up in autumn and winter, and may easily get angry in spring and summer.
If the couple's lung slices are the most popular Sichuan food for diners, I'm afraid there are also many people who raise their hands. Compared with other popular Sichuan dishes (such as Mapo Tofu, Kung Pao Ding, boiled pork slices, spicy chicken, etc.). ), it is obviously more difficult for couples to cut their lungs. Although I dare not say that other Sichuan dishes have no technical content, at least there are many people who can make these dishes look decent. Husband and wife have different lung films. Even in the best Sichuan restaurant in a big city, you may not get lung slices that satisfy you, but the most authentic one is a century-old shop in Chengdu. The following is for reference only. If you want to eat authentic food, I suggest you go to Chengdu to taste it yourself.
"The main ingredients; Beef, beef offal (belly, heart, tongue and scalp), auxiliary materials: red oil, crispy peanuts, white brine, replicated soy sauce, sesame seeds, pepper noodles, salt, monosodium glutamate, eight star anise, 5g pepper and10g cinnamon are wrapped in gauze. Practice: add 75 grams of salt water, salt and white wine to the beef offal until it is cooked but not rotten. Cool and cut into 4 cm long and 2 cm wide slices. Add red oil, brine, Daqu soy sauce, salt, monosodium glutamate, sesame pepper noodles and celery slices and mix well. " It is said that this passage was written according to the prescription of Chen Songru, a master of Sichuan cuisine. Everyone can find or take a Sichuan cuisine book to read online. I think this recipe is very good, but it lacks many important details, especially about the preparation of red oil and flavored juice. So what is the key to making this dish well?
According to my careful research and repeated attempts, I summed up that there are three key links in the seasoning of this dish: the use of red oil, compound soy sauce and marinade.
Let's start with red oil. This question has been discussed by many friends. Some people think that this kind of red oil does not need any seasoning except Chili, and it does not need to be boiled for a long time. I think this is confusing red oil with oil pepper. Personally, I think this red oil is the first key to making many spicy Sichuan-style cold dishes, such as husband and wife lung slices and garlic-flavored white meat. This kind of red oil should contain the complex aroma of various spices, which is rich and unforgettable, but simple oily spicy seeds can not meet this requirement. By the way, I am actually a loyal supporter of spicy oil. I always think that simple spicy oil (of course, it needs fresh and high-quality peppers) is really insatiable. It's just that oil and spicy are not suitable for husband and wife lung slices.
In addition to smell, another key of red oil is the word "red". Bright red oil gives people sensory stimulation and greatly increases their appetite. If the "red" oil you mix is not yellow, white or white, the taste of the mixed lung slices will be greatly reduced.
Talk about compound soy sauce again. The so-called compound soy sauce is a reprocessed soy sauce made by mixing and boiling a variety of spices and seasonings with soy sauce. You can't buy this directly from the store, so you need to make it yourself. Try to choose high-quality soy sauce (nonsense! ) and the salinity is low. Because the copied soy sauce after a long time of boiling is thick, it is not appropriate if the soy sauce itself is too salty. Compound soy sauce is another key to seasoning the couple's lung slices. If you only use simple soy sauce (including soy sauce), it will be difficult for you to chew this lung slice vigorously. In addition to seasoning, compound soy sauce also plays an additional role in color matching.
A plate of husband and wife's lung slices in Sichuan restaurant is often half of beef offal soaked in red oil. Needless to say, it's tempting, but it's the most painful problem for us to copy all the delicious home cooks in the world-how many people have thought of taking half a plate of red oil home after eating the meat in that plate? I have it anyway.
So all bright red oil is really red oil?
Of course not. Needless to say, everyone knows this-isn't it clearly written on the menu? "Add white salt water. . . "The real question is: How much should I add to the salt water? I'm afraid not many people know this.
After my repeated experiments, the ratio of salt water to red oil can be controlled at around 1: 1 (of course, this ratio is based on a certain absolute amount of red oil). I hope this news can alleviate your heartache when you mix half of the lungs. However, although half of the water is mixed, almost all the red oil you see is red oil, because most of the salt water is adsorbed on the beef offal. There are two advantages to using a higher amount of brine: 1. Make the lung slices fully tasty; 2。 Avoid the lung slice being too greasy, because it absorbs too much red oil.
Well, after talking for a long time, we can finally get down to business: specific methods. In order to make it easy for everyone to master, I specially measured the dosage of various raw materials accurately. Note: "Big spoon" refers to the spoon on the table, which is a little bigger than the spoon used for drinking soup at home; "Spoon" means tea spoon.
1. Put the husband and wife lung slices into red oil and boil;
Raw materials:
Therefore, it is correct to choose high-quality Chili noodles. I read on the Internet that red oil should be cooked with several different kinds of precious peppers, such as Xiaomi pepper in Erjin Bar in Sichuan and Yunnan in a certain proportion. These things may not be available in China, so we dare not expect them:-) From a practical point of view, Korean Chili noodles are a good choice, which has the advantages of ruddy and natural color, moderate spicy degree and can be seen everywhere.
Besides pepper, I also use about ten kinds of spices/seasonings, most of which are commonly used at home. You can usually buy them in supermarkets in China. In the figure below, the order from left to right and from top to bottom is:
Zanthoxylum bungeanum (1 spoon), clove (4-6 capsules, which are too heavy to be put in), cinnamon (2-3 capsules, the size of little finger), fennel (1 spoon), white sesame (1 spoon) and tsaoko (1spoon).
Besides Arnebia euchroma, it is basically the most basic seasoning for Chinese food. Xinjiang Arnebia euchroma is a natural pigment commonly used to make Sichuan red oil, which can enhance the red color of red oil. Generally, it can be bought in spice shops or Chinese medicine shops in China. I asked my friend to bring this from China a few years ago. It doesn't matter without Arnebia euchroma. Eating Korean Chili noodles alone can also have a good effect.
Forget cinnamon. Remember, never use cinnamon instead.
Boil: Boil 2.5 cups of vegetable oil (about 500g, rapeseed oil is the first choice, which can be replaced by soybean salad oil), put it in a cool place, add onion and ginger, and when you see fine foam rising around ginger, adjust the fire to a minimum, then add pepper, clove, cinnamon, fennel, tsaoko, star anise, fragrant leaves, Lithospermum and Chili noodles, stir well and boil. After 30-40 minutes, add white sesame seeds, continue to cook for 30-40 minutes, and turn off the heat. Cool the boiled red oil, pour it into a large glass measuring cup or other glass or porcelain container with a mouth, seal it with plastic wrap and put it in the refrigerator for 24-48 hours to further dissolve the spicy, red and fragrant flavor of Chili noodles in the oil. At the same time, find some clean and dried glass bottles with lids for use.
1-2 days later, take out the red oil. At this time, you will see that all seasonings are firmly immersed in the oil like pepper noodles except fragrant leaves, onions, peppers, star anise and a little sesame seeds floating on the oil surface. Pick out the fragrant leaves, onions and star anise floating on them with chopsticks, and then you can easily pour the red oil into the glass bottle prepared in advance. The low mud in the cup is discarded. Supplementary explanation:
1. Fresh red oil just boiled tastes the best, so the red oil cooked once can be mixed with lung slices for 4-5 times (3-5 times the amount of a plate in the hotel each time). It is best to keep the leftovers in the refrigerator and try to avoid light for half a month. I saw a beautifully made China cookbook written by westerners, in which it was written in black and white that Sichuan red oil would be sealed in a bottle for 60 days after boiling, and I couldn't help laughing. The author may not quite understand the difference between this red oil and red wine:)
2. Sannai is an important spice to enhance the fragrance of red oil, also known as kaempferia kaempferia, ginger and dried ginger. It looks like old ginger, and it is generally divided into three types: fresh, sliced and dried or ground into powder. If you are lucky enough to see it in the supermarket, don't hesitate to buy it and put a little in it when cooking red oil.
3. The use of red oil spices can be flexible, but an important principle is that those spices with strong and strange taste should be put less or not, such as cumin and curry.
2. Preparation method of compound soy sauce for husband and wife lung slices:
Ingredients: high-quality soy sauce or soy sauce 1 cup, 2 tablespoons of soy sauce, 3 tablespoons of white sugar and 3 tablespoons of brown sugar. Other seasonings are similar to red oil seasonings (except Chili noodles, Arnebia euchroma and sesame).
Practice: Put soy sauce and other raw materials into a small pot, boil over medium heat and stew for 40-60 minutes. After cooling, take out the seasoning and pour it into a clean glass bottle for use.
Supplementary explanation:
1. Copying soy sauce and boiling sugar are very important. The finished product should be salty, but salty and sweet. Brown sugar plays a coloring role, which makes the copied soy sauce diluted by marinade rosy. Sugar can be replaced by rock sugar.
2. Don't cover the pot when cooking, so that part of the water in the soy sauce can evaporate and thicken the finished product. For example, after I cooked about 1 hour of 1 cup of soy sauce, there was a little more than 2/3 left.
I recommend two kinds of high quality soy sauce to you. The first kind is "Wanjiaxiang" brand aged soy sauce produced in Taiwan Province Province. Please note that this kind of soy sauce has several different packages and different quality. You should buy the one with a barrel capacity of 64 fluid ounces (1600 ml). This kind of soy sauce has good color and taste. The second kind is Kikkoman soy sauce made in the United States, which is available in many markets. 1 gallon iron drum contains 6-7 knives, which is very cost-effective and of good quality, but it is a bit salty.
3. Saline in the couple's lung slices:
The brine here refers to the soup used to marinate beef offal, without soy sauce, so it is white brine. Because I usually use a lot of tripe, and the bittern after being marinated has a heavy smell, I switched to pork bone and whole chicken broth when mixing lung slices, and the effect was better. If there is no stock, you can cook it with 1 glass of water, a spoonful of chicken essence and salt, and ginger slices and shallots.
4. Well, we can finally enter the formal production of husband and wife lung films:
1. Cut the beef offal into large pieces, wash and scatter. Add water to the pot, add cooking wine, ginger, onion, star anise, pepper, cinnamon, fennel and other spices until the beef and beef are cooked and slightly rotten (this will be described in detail later), take out, dry and cut into thin slices for later use.
2. Here comes the key part! Take a large bowl or a small pot, put 1/2 cups of gravy or broth into it, add 1/2 teaspoons of chicken essence and refined salt (if it is a simple broth substitute now, you don't need to add chicken essence and salt), copy 3 teaspoons of soy sauce, 1/2 teaspoons of pepper noodles and 1. Stir 1 tbsp pepper oil, add 250g chopped beef offal, mix well, put on a plate (preferably in a deep plate or bowl), sprinkle with crispy peanuts (peeled peanuts are fried/fried until crisp and yellow, then crushed with a knife or broken with a blender), fried white sesame seeds, chopped shallots, celery powder (with China celery) and coriander powder, and serve.
In short, as long as the preparation of red oil, compound soy sauce and marinade and the proportion of red oil and marinade are handled properly, you will be able to mix professional husband and wife lung slices. Every time I invite three or five friends over for dinner, it's not a problem to kill two Jin of beef offal. Don't forget to have a couple's lung slices with your friends next time. I promise you will be the most popular person at the party that day!
Postscript:
In fact, I wanted to write this husband and wife lung film to share with you a long time ago, but I didn't have much time, so I dug up some fragmentary time to write it slowly. As a result, I accidentally made up such a smelly and long article. In fact, I have this bad habit when I write recipes. I always want to describe my own experience as carefully as possible, so I will inevitably look a bit like my mother-in-law (don't worry about my female compatriots, I only use this word because it is a conventional saying, so I agree with it).