Dominate The Summer Supper with Fennel and Cumin Toothpick Beef

Name: Dominate The Summer Supper with Fennel and Cumin Toothpick Beef
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g beef; 1 piece ginger; 3 tablespoons Cumin powder; 1 tablespoon Very delicious; 3 tablespoons pepper powder; 2 tablespoons starch; 1 tablespoon Barbecue material; 1 tablespoon Meat tenderizer; 1 tablespoon Soy sauce; 2 tablespoons Cooking Wine; 2 tablespoons sesame; 1 tablespoon oil; 1 tablespoon BBQ powder; 3 tablespoons Chili powder; 1 tablespoon Refined salt; 1 branch Shallots; Some Fennel; 3 tablespoons black pepper powder

by GODOFMERCY

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Don't eat skewers in summer, are you worthy of summer! In summer, I’m going to eat skewers. When I hear the most familiar terms such as spicy, fennel, sauce, garlic, cumin, thirteen spices, etc., I’m already drooling. Every taste is fascinating. Toothpick beef has always been one of the top brands to dominate the summer supper.
With seasonings such as fennel, cumin, chili powder, and Chinese pepper powder, the taste buds are stimulated to the extreme; the lingering fragrance is retained. This is an extremely quaint dish. There is no fixed pattern. You can mix it up freely according to your own taste. Put the seasonings in stages. Don't worry~ Toothpick Beef is so self-willed. The taste is just this, and the amount of seasoning is more than usual. No oven, no microwave oven can not stop the passion of food, use the most basic wok to beat the toothpick meat. Three or five friends, a few bottles of beer, blowing the wind. Outside the house is full of heat, and inside the house is icy and snowy. The mouth is cool beer, the mouth is spicy and salty. The taste is beyond name. The fennel and cumin toothpick beef still has a little toughness in the mouth, and the taste is absolutely perfect. If you haven't finished the beer, you can use boiled edamame to add fun. Slowly. Maybe another plate of crayfish. It tastes like oil, accompanied by the scent of cumin and fennel, and the aftertaste is endless; the aroma of the wine blends with the scent of cumin, and the wonderful taste is self-evident! Originally created by GODOFMERCY Moses Restaurant, this article is based on real experience, and part of the knowledge comes from the Internet. The content is for reference only and is purely a personal hobby, please don't spray if you like it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail.

Dominate The Summer Supper with Fennel and Cumin Toothpick Beef

1. Fresh beef is ready. Wash and wipe dry water to remove fascia

Dominate The Summer Supper with Fennel and Cumin Toothpick Beef recipe

2. Cut into 3cm long, 2cm wide, 0.5cm thick slices; put the cut meat into a bowl, add ginger and onion juice, add dark soy sauce, meat tenderizer, barbecue ingredients, refined salt, pepper powder, chili powder, cumin Knead the powder a few times to mix the sauce and meat evenly, sprinkle some starch and mix well, keep a thin layer. Marinate for more than half an hour. Put it in the refrigerator to taste

3. After marinating, put the beef on the toothpicks in a twisted manner. The small pieces of beef are placed in the middle of the toothpicks to prevent them from falling during frying; the meat skewers should not be piled up on the toothpicks. It is best to lay the meat flat. Able to be heated evenly. About a toothpick can wear 4 small pieces of meat

4. Add a small amount of oil to the pot and sauté the dried chilies. Pour the meat skewers

5. Fry one side golden brown and continue to fry. Add Weijixian for freshness

6. Sprinkle with black pepper powder and Chinese pepper powder and stir fry evenly. Add 1 tablespoon of cooking wine and stir fry to make the seasoning fragrant

7. Sprinkle with sesame seeds and stir fry for a fragrant

8. Add white sugar

9. Add cumin and stir fragrant. If the beef surface is a little golden, stop the fire. Don't fry it, sprinkle some cumin powder. If you like spicy food, sprinkle chili noodles and remove the oil.

Tips:
Tips for GODOFMERCY Moses Food Workshop:
1. Add the seasonings in batches, the flavor will be more intense.
2. Pay attention to the oil temperature not to be too high, turn down the heat when it is halfway through the frying, to avoid the beef being burnt outside and inside.
3. The dry aroma of the beef stew is enough. Pay attention to the heat, don't fry it too dry, keep it dry and wet. It tastes great.
4. Toothpick meat is best to be cooked and eaten. It is not appropriate to leave it for a long time. The meat will gradually become hard after a long time, and the taste will not be soft.
5. Seasoning can be added according to your own taste.
6. When adding salt, taste the salty and light taste before adding. Chili and Chinese pepper depend on your taste, and they have more than usual stir-fry.
7. Fennel has a pungent fragrance, warm in nature, has the effects of dispelling cold and relieving pain, and regulating qi in the stomach.
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Special reminder: GODOFMERCY&Moses’ food workshops are all by themselves, because of the typesetting, I will temporarily separate them~
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Moses will publish the latest recipes on the WeChat public account. Sharing in this issue: the top brand of the summer supper, the tender fennel, cumin, toothpick and beef. Graphic/Photo: GODOFMERCY Moses