Production step
1, the fat beef is sliced with a slicer, and after being flavored, it is boiled in a boiling water pot until it is broken and taken out; Choose two ends of the silver bud and leave the middle part. After washing, put it into the bottom of the glass plate.
2, clean the pot on fire, add the chicken oil to heat it, add the ginger and garlic to saute, then add the golden crown Chili sauce and wild pepper powder to stir fry, cook the carved wine, add the fresh soup, and add the parsley and coriander to cook slightly.
3. Then beat off all the dregs, add salt, pepper, fish sauce, monosodium glutamate and red Zhejiang vinegar, pour the cooked fat beef slices, then pour the soup and juice into a glass plate with silver buds, and finally sprinkle with fresh Xiaoqing red pepper rings.
Practice 2
Food preparation
Ingredients: fat beef rolls, two red pestles, (scalded with boiling water after washing, peeled), Flammulina velutipes, and a little parsley.
Seasoning: Kaili red sour soup, sugar, salt, white vinegar, monosodium glutamate, wild pepper (I forgot to shoot it), pepper, garlic slices, chopped green onion and ginger.
Production step
1. Boil the water in the pot, turn off the fire after the water boils, put the washed Flammulina velutipes into the water, and then drain it.
Red soup version sour soup fat beef
Red soup version sour soup fat beef
2. Boil the water again, turn off the fire after the water boils, and put the fat beef roll into the boiling water to change color. The reason for turning off the fire and boiling water is to keep the fat beef roll fresh and tender. If it catches fire, it will get old and drain. 3. Heat the wok, pour oil, add shredded ginger, garlic and chopped green onion, and stir-fry.
4. After the fragrance is fried, stir-fry in the red sauce, and pay attention to stir-fry for a long time until the thick juice comes out.
5. At this time, add Kaili red sour soup and stir fry a few times.
6. Add a bowl of water.
7. After boiling, add a little sugar, salt and seasoning, and then add some wild pepper juice, but don't put it too early, because cooking for too long will evaporate the sour taste. If it is not sour enough, add some white vinegar.
8. After cooking for a while, add Flammulina velutipes and fat beef, put monosodium glutamate, and immediately turn off the fire.
9. When the wok is on fire, pour the oil, and stir-fry the pepper, so as not to affect the appearance, throw away the stir-fried pepper, pour the pepper oil into the fat beef with sour soup, and then sprinkle the coriander [1].
Practice 3
Food preparation
Fat beef, Flammulina velutipes, mung bean vermicelli, peanut oil, salt, ginger, garlic, starch, pickled red pepper, white vinegar, garlic and eggs.
Production step
Fat beef in sour soup
Fat beef in sour soup
1, quick-frozen beef slices are taken out in advance and naturally thawed, the old roots of Flammulina velutipes are removed and washed for later use, the vermicelli is soaked until soft, the ginger is soaked and chopped, the garlic is beaten flat, and the wild pepper is chopped for later use.
2, with a small amount of egg white plus salt and a little dry starch, gently mix the beef slices and taste.
3. Put a spoonful of oil in the pan, heat it, pour the beaten eggs into the pan and fry until they are mature, then add chopped ginger, chopped wild pepper and garlic cloves, stir-fry until fragrant, add a large bowl of water to boil, and then simmer for 15-20 minutes until the soup is milky white.
4. Filter the boiled soup with a colander to remove broken eggs, pickled peppers, ginger and other impurities, pour the filtered clear soup back into the pot, add salt and white vinegar to taste, boil it, add Flammulina velutipes and vermicelli to boil, put in the fat beef slices with good taste, and disperse them with chopsticks. As soon as the soup is boiled, turn off the heat and take it out.
5. Cut the shallots into sections and sprinkle them on the surface of the dish to serve.
matters need attention
1, fat cows can buy thicker ones, or when buying them, ask the butcher to cut them now and cut them thicker. After cooking, they taste better and are not easy to boil, and the dishes are more beautiful. You can also use the beef tenderloin to cut a slightly thinner slice yourself, which is just as tender.
2. If you think it is too much trouble to filter chopped peppers and soaked ginger, you can also omit this process, but the sour soup fat beef made is not refreshing enough, and there are many dregs in the mouth, but it does not affect the taste.