Sliced Beef in Hot Chili Oil

Sliced Beef in Hot Chili Oil

Introduction:

"Sichuan cuisine is really like a strong wind, a spicy wind. When it blows there, it blows spicy there. Spicy Sichuan cuisine is an eternal and classic theme in our food menu. Once touched, you can't stop. Sichuan cuisine is a general term for the food with regional characteristics in Southwest China, such as Sichuan and Chongqing. Sichuan cuisine has a long history and its birthplace is ancient Ba and Shu. The biggest characteristic of Sichuan cuisine is one dish, one dish and one flavor;. Sichuan cuisine, represented by Chengdu, Chongqing and southern Sichuan cuisine, is famous for its exquisite selection of ingredients, uniform specifications, clear-cut layers and clear coordination. It is famous for its wide range of ingredients, diverse tastes and wide adaptability. In particular, spicy, fish, strange flavor and other flavor types are good at their own advantages. &Boiled beef is a famous traditional dish in Sichuan. Other places generally call such dishes & quot; braised beef & quot;, & quot; fried shredded beef & quot; and & quot; Spiced Beef & quot; while Sichuan is called & quot; boiled beef & quot;. Boiled beef, the slice of beef in this dish, is not fried with oil, but cooked in the spicy, so it is called "boiled beef."

Production steps:

Step 1: the main ingredients for making boiled beef.

Step 2: wash the vegetables and set aside.

Step 3: remove the fascia of beef fillet.

Step 4: cut the beef tendon into 5 cm, 2.5 cm wide and 0.2 cm thick slices.

Step 5: slice lemon and apple.

Step 6: put lemon slices, apple slices and cut beef into a small bowl and mix well.

Step 7: pour in cooking wine, add salt and pepper and marinate for 10 minutes.

Step 8: take out lemon slices and apple slices.

Step 9: add water to the marinated beef slices, three times. The ratio of beef to water was 1:0.2.

Step 10: beat egg white into the watered beef slices, add dry starch and mix well by hand.

Step 11: start the pot, pour cooking oil into the pot, heat the oil, add 1 / 2 of onion, ginger and garlic and stir fry until fragrant.

Step 12: pour in the washed vegetables and stir fry.

Step 13: place the fried vegetables in a large bowl.

Step 14: in another oil pan, add onion, ginger, garlic, dry red pepper, Chinese prickly ash, red oil bean paste and stir fry until fragrant, because the bean paste is very salty, so you don't need to add salt.

Step 15: add clear soup or water to the pot.

Step 16: when the water is 70% hot (when there are bubbles but not yet open), unfold the beef slices one by one and slowly put them into the soup

Step 17: boil over high heat for about 3 minutes.

Step 18: pour the beef and soup on the green vegetables, sprinkle with pepper powder and chili powder.

Step 19: heat the oil in another pan.

Step 20: pour the hot oil on the chili powder.

Materials required:

Fresh sirloin: moderate

Eggs: right amount

Vegetables: moderate

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Red oil bean paste: right amount

Refined salt: right amount

Pepper: right amount

Cooking wine: moderate

Starch: right amount

Note: beef fiber is strong, in order to make the beef smooth and tender, do the following treatment: physical treatment: cut the beef transverse tendon into 5 cm, 2.5 cm wide, 0.2 cm thick slices, add water to the beef slices, and mix well with egg white and starch. Slice the beef and cut the fiber short to make it tender and tasty. Chemical treatment: add lemon and apple slices. The fruit acid in lemon and apple can soften the fibrous tissue of beef and make it softer and tender.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: spicy