Where can I find steamed beef with steamed flour? Steamed beef in a small cage is a delicacy in Sichuan. Steamed beef in a small cage: first, mix and soak rice and glutinous rice for half an hour, and then drain. Cut the seeds of Zanthoxylum bungeanum and slice the star anise. Heat the wok on high heat for 15 seconds, and then turn to medium heat. Pour the rice in and fry it. If the rice grain is slightly wet, it will stick to the pan a little. Don't worry, keep the temperature moderate and keep stirring quickly. About half a minute, fry the rice dry, add pepper and star anise. Be careful, when the meal is cooked, you have to keep turning over. 10 minutes or so, turn off the fire and pour out the brown rice noodles. Take a look. This is the standard color of fried rice. Chop the bean paste. Clean the wok, heat it at high temperature for half a minute, and then turn off the heat. Add 60 ml rapeseed oil, stir well, and then add Sichuan pepper when the temperature reaches about 130℃. The temperature of Sichuan Zanthoxylum bungeanum is slightly higher, 130-160, and it takes about 3 minutes, so it feels numb.

Add the bean paste, turn off the heat, then take the pan and keep the oil temperature within 150 degrees for 3 to 5 minutes until the oil turns red. Turn off the fire, wait for about ten seconds, and then put the pepper. Note that the temperature of Chili oil ranges from 1 10 to 120, and it will not smell when it is below 1 10, but it will burn at 120. Including your own red oil base or oil spill surface, the oil temperature is within this range. Turn the pan to low heat, then take the pan and stew for about 3 minutes. Turn off the heat.

In villages and cities all over Sichuan, it is not difficult to see a large pot of tofu on the street, just like a small cooked meat cage with flour and sausages cooked with flour in another large pot nearby. The steaming air and fragrant wind attract the bustling people to rush to the market or take a walk. When choosing beef, some Ussam ribs are direct, and some Ussam ribs are fat and thin, boneless, not dry, woody, delicious, fat but not greasy. The ribs I usually use are all suitable for bones and fat. They taste delicious and a little fat.

The water content of beef is higher than that of pork and mutton. However, due to its long and thick muscle fibers, more connective tissues such as myofascia, strong contractility and low water retention capacity, protein lost a lot of water during the initial thermal solidification, and only the meat quality was easy to be excellent. Finally, improve the quality of beef and don't do nothing in the process of meat processing. Wrap the cake with noodles. The size of the cake is smaller than your pot. It's done. Mix meat and flour in the cake (for example, make pizza, but pizza is meat cooked with cheese and flour and water).