Steamed Beef is one of the traditional Han Chinese dishes in Sichuan Province, belonging to the Sichuan cuisine. The main ingredients are beef and rice, and the main cooking process is steaming. The dish is tender and fragrant, spicy and appetizing. Beef removed sinew, cut thin slices, plus sweet flour sauce, soybean wine, soy sauce, sugar, pepper, chili powder and fried rice flour mix well; with green vegetable leaves in the bottom of the cage, poured into the mix of beef, steamed over high heat; with sesame oil, green onion into scallion oil, poured on the beef, the original cage on the table that is complete.
Steamed Beef. Home cooking:
Main ingredient beef 300 grams
Accessories glutinous rice 100 grams, rice 50 grams
Seasonings ginger 1 teaspoon, pepper 1.5 teaspoons, 1.5 tablespoons of soy sauce, 1/2 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sweet noodle sauce, 2 teaspoons of five-spice powder, 1 tablespoon of mash, a few drops of fermented soy milk, sugar 1 teaspoon of sugar, 1 teaspoon of soybean paste.
Steps:
1. Half of the rice and half of the glutinous rice, rinsed and drained;
2. Dry pan on low heat, stir-fry the two rice until light brown;
3. Add a little five-spice powder and fried ground peppercorns, and put into the pulverizer to slightly break;
4. Beef cleaned and sliced into 2 to 3 mm thick slices
5. Beef slices in a large pot, add all the marinade ingredients and mix well, marinate for half an hour;
6. Add the steamed meat powder, add a little water, mix until the meat slices evenly coated with the powder, into the steamer steamer for about 30 minutes;
Cooking Tips:
1. Steam the meat powder into the glutinous rice taste
2. Beef is best used with snowflake taste best, can also be used with beef tenderloin or other fat;
3. Bean paste is best to be chopped in advance fine stir-fried;
4. Steaming time according to the parts of the beef and the amount of how much, if the beef is not tender enough or a large amount of time to be appropriate.