The most enjoyable thing in summer is eating delicious spicy food in the air-conditioned room. It has a delicious spicy feeling on the tip of the tongue, and it doesn't make the whole body too hot. So how about boiled beef? Boiled beef is one of the representatives of Sichuan cuisine. With obvious characteristics of spicy, spicy, fresh and fragrant Sichuan cuisine, it is deeply loved by spicy people. Spicy taste coupled with the visual effect of red oil shop, just look at the saliva on the floor.
The main ingredient of private boiled beef: 250g beef tenderloin
Ingredients: 1 egg white, 150g soybean sprouts, 150g mushrooms, 100g celery, 100g cabbage, 50g garlic sprouts, 15g minced garlic, a little parsley
Seasoning: 1 small handful of dried pepper, 15g Chinese prickly ash, 2 tbsp of chili powder, 1 tbsp of Chinese prickly ash powder, half tbsp of Pixian Douban and Douban sauce, 30g of hot pot seasoning, 30g of raw soy sauce, 30g of cooking wine, 125g of vegetable oil, 1 beef or chicken soup soup soup, a little salt, a little chicken essence, a little lake powder
Compound oil materials: 1 segment of cinnamon, 2 star anise, 2-3 fragrant leaves, 1 caokuo, 2 scallions, 3-4 ginger and 3-4 garlic
1. After the pot is hot, pour about 75g of vegetable oil into it, and fry it with Chinese prickly ash over low heat. There must be more oil, because if the pepper and Chinese prickly ash are not fried dry, the whole dish will not have enough spicy and numb taste
2. Take out the crisp and fragrant Chinese prickly ash, pour in the dry pepper and fry it
3. Frying pepper is a matter of more than a minute. When frying, you can pour oil on the pepper continuously, or use the leaky net to soak and fry it until it is slightly burnt, and then push the pepper to find that the skin is hardened
4. Take out the dried pepper and cut it into sections, or cut it into pieces
5. Crush pepper with a knife
6. Prepare to make compound oil at this time, one section of cinnamon, two star anise, two or three fragrant leaves and one caokuo
7. Use the oil just fried pepper and Zanthoxylum bungeanum, pour in all the spices in step 6, and fry it over low heat
8. Keep medium heat, oil temperature 50-60% hot, pour in ginger, garlic and scallion
9. Deep fry the scallion until the surface is golden. Remove all the ingredients
10. Cut beef into 5 cm long, 2-3 cm wide and 2-3 mm thick slices
11. Add a little salt and chicken essence to the beef, a spoonful of cooking wine, a spoonful of soy sauce, an egg white and a little water starch to marinate for 15 minutes
12. Cut celery into 5-6cm segments, about 4-5mm thick
13. Prepare other side dishes, cut garlic sprouts, shred mushrooms and slice cabbage
14. Pour a little oil into the pan, stir fry the vegetables first, then add the bean sprouts and mushrooms first
15. Add celery, garlic sprouts and cabbage leaves
16. Stir fry until soft, then remove and reserve
17. Prepare the stir fried boiled material, one teaspoon of dried chili powder, half of Pixian Douban and Douban sauce, and 30g of hot pot bottom material. The hot pot bottom material is the best spicy flavor made of butter
18. Douban sauce should be half spicy and half non spicy, or only Pixian Douban sauce can be used
19. Raise the temperature of the oil to 50% heat, and add the bean paste and hotpot bottom
20. Keep stir frying, about 1-2 minutes, until the oil red bright sauce is crisp
21. Pour in 30g cooking wine
22. Pour in 30g of soy sauce
23. Cook the bottom of the soup with high soup, add boiling water and strong soup. If there is chicken soup or beef bone, it's best
24. Bring to a boil and simmer for 3 minutes. Remove the sauce residue
25. At this time, pour in the previously fried dishes
26. Cook for 2-3 minutes, remove and put in a basin
27. Remove the pot from the fire, spread the cured beef piece by piece and put it in the pot piece by piece without sticking
28. Put the pot on the fire, open a large fire, boil the soup, wait for the meat to change color, and push it a few times
29. Pour the soup and meat into the dish bowl
30. Put on the hot pepper and pepper crispy fried in the first few steps, and a teaspoon of chili powder, a teaspoon of pepper powder and garlic powder
Heat about 30-50g of oil until it is slightly smoky. Sprinkle it on chili powder, Zanthoxylum powder and garlic powder twice
32. How about sprinkle a little coriander to improve the taste! In the air-conditioned room, while blowing the air conditioner, eating such an enjoyable private boiled beef, is absolutely an ultimate delicious enjoyment!