Name: Boiled Beef
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g beef; 1 lettuce; 7 capsules Dried chili; 20g pepper; 7 capsules Pickled peppers; 1 piece ginger; 1 piece garlic; 50g shallot; 1 piece egg; 1 tablespoon White vinegar; 1 o'clock Soda; 1 o'clock salt; 1 o'clock MSG; 2 tablespoons Soy sauce; 1 tablespoon Soy flour; 1 tablespoon Sugar; 2 tablespoons Dried chili noodles; 2 tablespoons Pepper noodles

Boiled Beef

by Caohai (from Tencent.)

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Boiled beef is a home-cooked dish that everyone likes to eat, especially in winter, every family will cook it. Nutritious, delicious and enjoyable. Served with lettuce, it has a crisp and tender texture. Let you have an endless aftertaste. Many benefits of beef
1. Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative, and post-ill care for people who are replenishing blood loss and repairing tissues. Beef can be eaten in cold winter. Warm the stomach, it is a good tonic for this season;

2. Beef has the effects of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, and quenching thirst and salivation. It is suitable for people with low qi, shortness of breath, weak muscles and bones, chronic anemia, and yellow and dizzy faces. edible;

3. Buffalo beef can soothe the fetus and nourish the mind, and yellow beef can replenish qi, invigorate the spleen and stomach, strengthen the muscles and bones.

Boiled Beef

1. Prepare the ingredients

2. Cut the beef into thin slices and add some white vinegar to the water to remove the fishy

3. Peel lettuce and cut into long pieces

4. Pour oil in a pot and stir-fry dried chili peppers on a low heat to make Hu Lazi

5. Stir-fry and chop up so that the spicy husk is ready and put in a bowl for later use

6. All the chopped green onion, ginger, garlic and pickled peppers

7. Stir-fry the sesame seeds with the oil of the peppercorns and stir-fry the numbness on a low heat. Remove and chop

8. This is to take the beef out and squeeze the water and put it in salt

9. You can put in MSG or chicken essence

10. Add soy sauce

11. Add soy flour

12. Add eggs

13. The last bit of baking soda is put in place, then use chopsticks or hands to stir in one direction

14. It’s ok until the beef is shiny and the cooked beef will be rotten at the first bite.

15. Pour oil in a pan and stir-fry watercress over low heat

16. Stir fry with pickled peppers

17. Stir-fry with ginger and garlic

18. Stir-fry with green onions

19. Add boiled water if there is no stock

20. After opening, add sugar for comprehensive taste

21. Add soy sauce

22. Then add lettuce

23. Cook for 2 minutes

24. Fish out and put in the bowl as a bottom

25. Put the beef in a small fire after it is boiled

26. Let the beef raise for a while, don’t stir it with chopsticks

27. Hold the handle of the pot with your hand and shake it gently, and the beef will naturally disperse

28. Cook for 2 minutes on high heat to see if it's tender and smooth

29. Remove and put on the lettuce on the bottom

30. This is thickened with soy flour

31. After the soup pot is boiled, use a spoon to sprinkle in the soup 3 times so that the soup will not be sticky

32. Then pour it into the bowl and add the chopped green onion at a time

33. Put in spicy pepper

34. Add dried chili noodles

35. In addition, when the oil is warm in the pot, pour the first layer of dried chili noodles

36. Sprinkle the second layer of hot pepper and the third layer on the chopped green onion so that it is fragrant. Finally, sprinkle the pepper noodles on the surroundings, which is called a perfumed boiled beef.

Tips:
After the beef is cut, soak it in water and white vinegar to remove the fishiness, then remove the seasoning and stir in one direction until the beef is shiny. The boiled beef made in this way is tender and smooth. The oil should be spread three times to reach the taste, and the thickening of the soup is also divided into three times so that the soup will not appear sticky.