Steamed beef with rice flour is a traditional Sichuan dish. It is mainly made with beef and rice. It tastes spicy, spicy and delicious. It is a very popular delicacy in daily life. In fact, steamed beef with rice flour is a popular delicacy in daily life.

Beef is very simple to make in daily life. In fact, whether steamed beef is delicious or not depends on the selection of ingredients and cooking methods. What kind of beef should be used for steamed beef? What kind of beef should be used for steamed beef?

Beef tenderloin is better. If you like steamed beef that is fatter, you can also choose beef with a little fat but no tendons. These beefs are very suitable for making steamed beef.

How to make steamed beef with rice flour. Step 1: Prepare 370 grams of lean beef and 75 grams of rice.

50 grams of seasoning vegetable oil, 30 grams of soy sauce, 3 grams each of Sichuan pepper and pepper, 2 grams of chili powder, 8 grams each of onion and ginger, 13 grams of cooking wine, 30 grams of bean paste, 5 grams of Sichuan black beans, and a little coriander.

Preparation steps 1. Fry the rice until yellow and grind it into coarse powder.

Cut green onions into finely chopped green onions.

Chop the tempeh into fine pieces.

Mash the ginger, wash and chop with a little soaked coriander.

2. Cut the beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, ginger water, black bean paste, pepper, rice flour, etc., put it in a bowl and steam it on the upper drawer, take it out and put it on a plate

Sprinkle with chopped green onion.

Use a small dish to hold coriander, Sichuan peppercorns, and pepper and serve.

Method 2 Ingredients Preparation Ingredients: yellow beef fermented glutinous rice juice, soy sauce, two rice flour, ginger (rice flour, glutinous rice flour) Seasoning: Pixian bean paste, chili powder, pepper powder, garlic paste, coriander, lettuce oil, chopped green onion Production steps 1. Remove the tendons from the beef and cut across the meat grain

Cut into 5 cm long, 3 cm wide, and 0.3 cm thick slices, put them into a basin, add Pixian watercress (chopped into fine pieces), soy sauce, lettuce oil, sour juice, ginger, and two rice noodles and mix well.

Divide into 10 portions and put them into a 10-compartment bamboo steamer. Steam over high heat (steam for about 30 minutes for tender meat, 60 minutes for older meat with lots of tendons), then remove the basket from the mouth of the pot.

2. When serving, place a plate under the cage, add chili powder, Sichuan pepper powder, chopped green onion, minced garlic, and coriander to the beef and mix well.

Notes: 1. You should choose tender beef with less tendons.

Make sure the rice noodles are dry after mixing.

The steaming time cannot be long, steam for about 30 minutes for tender meat, and 60 minutes for older meat with lots of tendons.

2. If you like it with a strong flavor, you can add bean curd mushroom.

Instead of onion and ginger paste, you can use ginger juice.

You can also add minced garlic and mix it when eating. In this way, you can make steamed pork ribs, steamed mutton, and steamed eel.