Boiled Beef

Name: Boiled Beef
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh beef tenderloin; Some egg; Some vegetables; Some pepper; Some Dried red chili; Some shallot; Some garlic; Some ginger; Some Red Soybean Paste; Some Refined salt; Some Cooking Wine; Some starch

by Dance of wolf

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Sichuan cuisine is really like a strong wind, a scorching wind, wherever it blows, it blows the spiciness there. Spicy and fragrant Sichuan cuisine is an eternal and classic theme in our gourmet recipes. Once you get involved, you can't stop.

Sichuan cuisine is a general term for the food with regional characteristics of Sichuan and Chongqing in southwest my country. Sichuan cuisine is a cuisine with a long history, and its birthplace is the ancient kingdoms of Ba and Shu. The biggest feature of Sichuan cuisine is "one dish, one style, a hundred dishes and a hundred flavours".
Sichuan cuisine is represented by three local dishes in Chengdu, Chongqing, and southern Sichuan. It is known for its exquisite selection of ingredients, uniform specifications, clear layers, and distinctive coordination. It is known for its wide range of ingredients, diverse flavors, and wide range of dishes. It is especially good at spicy, fishy, and strange flavors.

"Boiled beef" is a traditional Sichuan dish. Other places generally call such dishes as "braised beef", "fried beef shreds" and "spiced beef", while Sichuan is called "boiled beef".
Boiled beef, the beef slices in this dish are not fried in oil, but cooked in a spicy flavor, hence the name "boiled beef". "

Boiled Beef

1. The main material used to make boiled beef.

2. Wash the vegetables and set aside.

3. Remove the fascia from the beef tenderloin slices.

4. Cut the beef ribs into 5 cm, 2.5 cm wide, and 0.2 cm thick slices.

5. Cut lemon into thin slices and apple into thin slices.

6. Put lemon slices, apple slices and cut beef in a small bowl and mix well.

7. Pour in the cooking wine, add salt and pepper and marinate for 10 minutes.

8. Take out lemon slices and apple slices.

9. Pour water into the marinated beef slices and divide them three times. The ratio of beef to water is 1:0.2.

10. Beat the watered beef slices with egg white, add dry starch and stir by hand.

11. Pick up the pot, pour cooking oil into the pot, add 1/2 of the green onion, ginger, and garlic when the oil is hot and sauté until fragrant.

12. Pour in the washed vegetables and stir fry.

13. Place the fried vegetables in a large bowl and set aside.

14. In a separate oil pan, add green onion, ginger, garlic, dried red pepper, Chinese pepper, red bean paste and sauté until fragrant, because the bean paste is very salty and does not require additional salt.

15. Add clear soup or water to the pot.

16. When the water is 70% hot (when there are bubbles but not boiling), slowly spread the beef slices into the soup

17. About 3 minutes after the fire is boiled.

18. Pour the beef and soup on the well-sized green vegetables, sprinkle with pepper powder and chili powder.

19. In a separate pot, heat the oil.

20. Just pour the hot oil on the chili powder.

Tips:
The beef fiber is thick and strong. In order to make the beef tender and tender, do the following:

Physical treatment: Cut beef cross ribs into 5 cm, 2.5 cm wide and 0.2 cm thick thin slices, pour water into the beef slices and mix well with egg white and starch. Cut the beef fiber into thin slices to make the beef tender and taste easier.

Chemical treatment: add lemon and apple slices. The fruit acid in lemon and apple can soften the fibrous tissue of beef and make beef more tender.

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