Boiled Beef
by Scarlett WH
Favorite
Difficulty
Easy
Time
10m
Serving
2
"Boiled" is a technique of Cantonese cuisine. It uses boiling water or soup to boil raw food. It is called "boiled". Because the soup does not add any colored condiments, it is called "boiled". The technique meets the requirements of beauty, refreshing, tenderness and smoothness, and the dishes made are very pale, plain and elegant in color, crisp and refreshing, and have a variety of flavors.
Today’s "Boiled Beef" is cooked with the "original quality", that is, the main ingredient is to maintain the original flavor, and only ginger, green onions and cooking wine are added to the boiling water (in order to remove the fishy smell of the beef ), on the premise of not changing the original taste of the ingredients, so that the fat cow can reach the state of refreshing, tender and slippery. There are crisp and green lettuce shreds underneath, which can make the nutrition more comprehensive. As for the seasoning to match, you can adjust it according to your taste, sweet and sour, spicy, sesame paste flavor, whatever you want. "
Today’s "Boiled Beef" is cooked with the "original quality", that is, the main ingredient is to maintain the original flavor, and only ginger, green onions and cooking wine are added to the boiling water (in order to remove the fishy smell of the beef ), on the premise of not changing the original taste of the ingredients, so that the fat cow can reach the state of refreshing, tender and slippery. There are crisp and green lettuce shreds underneath, which can make the nutrition more comprehensive. As for the seasoning to match, you can adjust it according to your taste, sweet and sour, spicy, sesame paste flavor, whatever you want. "
