Which cuisine is the representative of boiled beef? Boiled beef is also the top class figure in Sichuan cuisine. It has no worse reputation than those of the elder brother. The style on that end is quite bluffing. The big pot is splashed with red oil on the table. If you want to make this kind of food, you should pay attention to the selection of dishes and the time and method of cooking.
1. Beef slices must be sliced with a horizontal knife so as to cut the texture and make the meat tender. Otherwise, plug the teeth. Put some baking soda powder in the bowl after slicing. It's about one gram. The effect is tender meat. Baking soda can make the meat more loose and chewable (it's a bit like a natural lesson). Then put a little soy sauce and mash juice, mix them up, and finally put some whole egg liquid and starch into it, Put aside and marinate for at least an hour or so, or baking soda won't work.
2. Fried peppers and peppers are prepared for pouring oil. First, add peppers with warm oil, because peppers are more resistant to frying. Plant peppers in the next five seconds, and then add them. It's always a small fire. When the peppers and peppers turn brown red, they will come out quickly and put them in a bowl. This is more important. If the fire is not well controlled, they will be pasted.
3. Pixian bean slices are finely chopped, scallion and ginger are diced, and another portion of scallion and garlic is prepared. All vegetables are ready to be washed by oil. Cabbage is torn, celery and green garlic are cut into horse's ears. The bean sprouts need not be moved. Put a little oil in the pan and stir fry it for a while. Stir fry it for a minute. It won't take a long time. I'm talking about stir fry it, not stir fry it, but stir it up, Put it aside.
4. You can also use the frying hot pepper pot with oil in it. If you feel like pouring less, this dish is also a big oil dish. You should understand that you can fry the bean paste and cool the oil, and then fry it until it is fragrant. The bean paste is crisp and fragrant.
5. Put diced green onion and ginger to stir fry the aroma, then pour rice wine, soy sauce, stir fry twice to burst the aroma, pour water, the amount of this dish is about a little more than two bowls of small bowls for eating at home, boil it, then boil it over medium heat for one minute, use a small basket to remove the residue inside.
6. Sit and open the soup, put the fried vegetables on the bottom of the plate, put the marinated beef in it, don't wait for the beef to be fully opened, then it will be old, and it will be about five seconds after the color changes, take it out and put it on the vegetable, and pour in the soup, finally put the chopped pepper and minced shallot and garlic together, then sit in the hot oil, and make sure to smoke, Just pour it up.