Traditional boiled beef
By VicentaLakin
Cooking — classic spicy spicy water. Loved. Aqueous beef is the classic boiler of fish after a water-cooked fish, which today is crowned with the word “traditional”, mainly using traditional techniques to add spicy tastes by blowing up spicy spicy spicy, but spicy and spicy, and then with a pickled beef, without egg-cleaning, making the beef smoother by pouring enough water into the beef tablet. Whoa! And spit out
Recipe Recommendations
- beef tenderloin 450g
- oil wheat appropriate amount
- bamboo shoots appropriate amount
- garlic sprouts appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- Dried red pepper appropriate amount
- dry pepper appropriate amount
- salt 1/2 teaspoon
- qingshui 5 tablespoons
- wet starch 1 tablespoon
- Pi County Douban 3 tablespoons
- soy sauce appropriate amount
- white sugar appropriate amount
- peanut oil appropriate amount
Steps for Traditional boiled beef
1
Cows cut thin, as thin as possible
2
Add salt, grab the moisture, pickle for five minutes
3
A small amount of water is added to the water, while it is taken to the point where the water is fully absorbed by beef
4
Until the beef blade becomes full of light
5
Add wet starch
6
Hold it steady again for 15 minutes7
Put a proper amount of peanut oil in the pot, put dry chili and pepper in the spoon, and water the hot oil with a spoon until it burns to 50 or 60%. (a) On the peppers and peppers, as far as the peppers are concerned, they become advanced red and pepper fried
8
Blasted peppers and peppers, which cooled on the board, cut to the end, and became spicy。
9
(b) Gravity bands for barley
10
(b) Scratch of bamboo
11
The garlic seed is shredded
12
It's a long cut
13
(b) A frying pan with a spoonful of soy sauce and a soy sauce
14
(a) He'll be fine
15
And then we'll go down to the barley, and we'll make it green
16
(a) Exploding at the bottom
17
Again with two spoons of oil and two spoons of soy sauce
18
Join the ginger and half the garlic and continue with the fire
19
(a) Scorched oil
20
Add the right amount of water
21
Joining raw smoke
22
Add sugar
23
And when it boils down into the beef slices in pieces
24
It's hot, it's hot
25
On vegetables with soup
26
And soothing a proper amount
27
And put garlic seed and the other half of garlic
28
Hot oil again in the pot, this time a little hot, a little smoke
29
It's important to hear the sound of "smoking" on garlic paste, garlic seed and spicy spics。Traditional boiled beef Make Tips
1. Partially freeze the beef until it is firm, making it easier to slice;
2. Adding water to the beef is the key to achieving tender and smooth slices; ensure you add enough water, but avoid letting it become watery. Mix the beef that has absorbed the water evenly with wet starch; the starch gelatinizes upon heating, sealing in the moisture and ensuring the beef is tender and smooth.
3. Wet starch refers to the thick layer of starch that settles at the bottom after dissolving starch in water and letting it stand;
4. Use the same oil initially used to fry the chilies and Sichuan peppercorns for the entire cooking process;
5. The oil poured on at the end must be sufficiently hot to fully release the aromas of the crispy numbing-spicy elements, garlic, and green garlic;
6. You may choose the base vegetables yourself; use whatever you like.