Boiled beef in private

Boiled beef in private

Introduction:

"Boiled beef" Sichuan cuisine has obvious characteristics of spicy, spicy, fresh and fragrant, which is deeply loved by the spicy people. Spicy taste coupled with the visual effect of red oil shop, just look at the saliva on the floor. In Sichuan cuisine, the methods of sliced pork, sliced fish and boiled beef are roughly the same. It's not difficult to be a "boiled dish", but it's not a simple thing to really make it spicy, spicy, fresh and fragrant. When it comes to this taste, most of Sichuan cuisine is heavy. To put it bluntly, it's the weight of seasoning, but the weight doesn't mean more. Sichuan cuisine is very particular about the ingredients, what kind of food to do with what oil, what kind of pepper, pepper are required. There is only one standard for cooking at home - delicious and handsome. I'd like to share with you my experience in cooking boiled beef. I dare not say if it's authentic, but it's necessary to be delicious. Make delicious Sichuan food with the ingredients available at home. This dish has been cooked three times, and the taste is better every time. First of all, let's take a look at the practice of the final dish. Shuai's specific experience of the first two times is to say while doing. "

Production steps:

Materials required:

Lean beef: 250g

Bean sprouts: 150g

Mushroom: 150g

Celery: 100g

Cabbage: 100g

Garlic sprouts: 50g

Garlic powder: 15g

Coriander: moderate

Starch: appropriate amount

Dried peppers: a handful of more than 20

Zanthoxylum bungeanum: 15g

Chili powder: 2 tablespoons

Pixian Douban sauce: half teaspoon

Douban sauce: half teaspoon

Hot pot seasoning spicy: (butter best) 30g

Soy sauce: 30g

Cooking wine: 30g

Salt and chicken essence: moderate

Nongtangbao: (chicken or beef) one

Making compound oil and perfume: (see steps) appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy