Beef with Vine Pepper and Enoki Mushroom

Beef with Vine Pepper and Enoki Mushroom

1. Preparation of enoki mushrooms and beef slices

2. Vine pepper oil, sesame scented mouth Hongya fresh green pepper, green red pepper, ginger are also ready

3. Green and red pepper cut into circles, shredded ginger

4. Bring to a boil over high heat, add the washed enoki mushrooms and blanch for 30 seconds

5. Take out the cold water immediately

6. Drain the water and put it on the bottom of the dish

7. Pour some cooking wine in boiling water, add beef slices and blanch for 20 seconds

8. Remove the color immediately and place it on the enoki mushroom after draining.

9. Use cooking wine, soy sauce, chicken essence, salt, and purified water to make a sauce, boil it and pour it into a beef dish

10. Put the hot pepper ring, ginger shreds, and fresh vine pepper on the beef slices

11. Put the salad oil in the pot and heat until 80% hot

12. Just pour it on the fresh-keeping rattan pepper, if you feel that the numb flavor is not enough, you can add some rattan pepper oil to taste spicy, fresh and refreshing

Tips:

Food experience:
1. The most important thing about this dish is the heat. The time for blanching enoki mushrooms and beef cattle is very short, don't take too long, otherwise one will not taste good when one is stuffed and the other is old;
2. The second most important thing is the seasoning. You must choose the vine pepper oil and fresh pepper oil. I usually use the Sichuan-produced Maxiangzui Hongya vine pepper oil and Maxiangzui to keep the vine pepper fresh. The taste is particularly delicate and pure;
3. The beef slices should also be made of top-quality ones, I don't need to say more about this, I understand all of them;
4. The spicy flavor of Hongya Tengjiao Oil is very strong, even I like those who can't eat too spicy.
5. Some people use the broth when mixing the juice. I don't have it in my home, so I just use pure water. I think this is good too, and it's not greasy.

Rattan Pepper Golden Needle Beef——Spicy and delicious. The fragrance of fresh-keeping rattan pepper is really not comparable to that of ordinary dried Chinese pepper. We do not produce Chinese pepper, so we can only use dried Chinese pepper grains. This time it's useful. The elegant fresh rattan pepper, poured with hot salad oil, inspires the fragrance of fresh rattan pepper! The enoki mushrooms and beef slices are just right and hot. With a chopstick, one is crispy and the other is tender. The entrance is hot and spicy and fragrant. After one bite, I can’t stop it. Even if my mouth is so spicy, I still want to eat! Both my husband and son said this is better than hot pot, so I want to make it more often! Beef with vine pepper and golden needles-spicy and delicious


Beef with vine pepper and golden needles-spicy and delicious. This is the Hongya vine pepper oil, fresh-keeping vine pepper and peppercorns I bought online. I also bought a bag of dried wawu bamboo shoots and prepared to stew it with braised pork someday.

Beef with vine pepper and golden needles-spicy and delicious. I was thinking about the long journey from Sichuan to the Northeast. How can fresh vine pepper be kept fresh? It turns out that people are vacuum-packed and put on ice packs. That’s just a problem. It's all gone, and it's still cold when I get it home.


Tengjiao Golden Needle Beef——Spicy and delicious Tengjiao oil is very clear, this is also very good for mixing vegetables, I basically use it instead of sesame oil, because my son thinks this is more flavorful! ~Tengjiao Jinzhen Beef——Spicy and delicious