Sichuan cuisine is really like a strong wind, a spicy wind, blowing the spicy heat wherever it blows. Spicy and delicious Sichuan cuisine is an eternal and classic theme in our gourmet recipes. Once you get your hands on it, you can't stop.
Sichuan cuisine is a general term for the cuisine with regional characteristics in Sichuan and Chongqing in southwestern China. Sichuan cuisine is a long-standing cuisine whose birthplace is the ancient Ba and Shu states. The biggest feature of Sichuan cuisine is that "one dish, one flavor."
Sichuan cuisine is represented by three local dishes: Chengdu, Chongqing, and southern Sichuan. It has exquisite materials, uniform specifications, clear layers, and clear coordination. It is famous for its extensive ingredients, diverse flavors, and wide adaptability of dishes. Especially spicy, fish-flavored, strange and other flavors are unique to its strengths.
"Boiled beef" is a traditional and famous dish in Sichuan. Other places generally call such dishes "braised beef","fried shredded beef" and "five-spice beef", while Sichuan calls them "boiled beef."
Boiled beef, the beef slices in this dish are not fried in oil, but are scalded in spicy taste, hence the name "boiled beef".
boiled beef
By DeionWolff
Recipe Recommendations
- eggs appropriate amount
- green vegetables appropriate amount
- pepper appropriate amount
- dried red pepper appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- refined salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
Steps for boiled beef
1
The main ingredient used in making boiled beef.
2
Wash green vegetables and set aside.
3
Remove the fascia of beef loin slices.
4
Cut the beef into thin slices of 5 cm, 2.5 cm wide, and 0.2 cm thick.
5
Slice lemon thinly, slice apple thinly.
6
Put the lemon slices, apple slices and chopped beef in a small bowl and mix well.
7
Pour in cooking wine, add refined salt and pepper and pickle for 10 minutes.
8
Remove the lemon slices and apple slices.
9
Pour water into the pickled beef slices and divide it three times. The ratio of beef to water is 1: 0.2.
10
Add egg white into the beaten beef slices, add dry starch, and stir well by hand.
11
Remove the pan, pour the cooking oil into the pan, heat the oil, add 1/2 of the onions, ginger and garlic and stir-fry until fragrant.
12
Pour in the washed green vegetables and stir-fry.
13
Place the stir-fried greens in a large bowl for later use.
14
Start another oil pan, add green onions, ginger, garlic, dry red peppers, and pepper, and stir-fry the red oil bean paste until fragrant, because the bean paste is very salty and does not require additional salt.
15
Add clear soup or water to the pan.
16
When the water is 70% hot (when there are bubbles but not yet boiling), spread the beef slices piece by piece and slowly place them into the soup
17
Bring to a boil over high heat for about 3 minutes.
18
Pour the beef and soup on the packed greens, and sprinkle with pepper powder and chili powder.
19
Pick up another pot and heat up the oil.
20
Sprinkle the hot oil on the chili powder.boiled beef Make Tips
The beef fiber is thick. In order to make the beef smooth and tender, the following treatments are made: Physical treatment: Cut the beef into thin slices of 5 cm, 2.5 cm wide, and 0.2 cm thick. Add water into the beef slices, mix well with egg white and starch. Slice and shorten the beef fiber to make the beef soft and tender and easier to taste. Chemical treatment: Add lemon and apple slices. The fruit acid in lemons and apples can soften the fibrous tissue of beef and make the beef softer and tender.