A pot of salt help famous dish boiled beef Seasoning marinated and mixed with heat is the key secret sauce is the soul

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Cover news reporter Liu Kesheng

"Prickly--" A few spoonfuls of onion, ginger, and garlic under the oil pot, a burst of oil and gas came up, and the aroma was fragrant. On November 25, in the back kitchen of the Zigong Longhu courtyard, a chef in a white uniform flipped an iron pot in his left hand, and the steel spoon in his right hand kept stirring in the pot. This dish is the most prestigious and famous dish of Zigong Salt Gang Cuisine: boiled beef!

Three processes to make salt to help the famous dish boiled beef

"This boiled beef dish is not responsible for the production process." He Wei, executive vice president of the Zigong Yanbang Food Industry Association and executive chef of Longhu Yard, while giving beef yards, introduced that there are three procedures in total, although the "secret recipe" of each restaurant is different, but the spices are similar.

He introduced that the first step is to mix the beef with onion, ginger salt and mashed water, etc., and marinate it. "Finally, egg whites and starch are added, which is to allow the beef to fully absorb the water, egg whites and starch are one to remove fishiness, the second is to help lock in moisture, and the third is to season."

"In the second step, heat the oil in the pan and stir-fry the juice. Add chopped shallots, ginger, garlic, knife and pepper, sauté until fragrant, and add fresh soup. He Wei said, and then put the green shoot slices and other seasonal vegetables into the basin, boil in the pot after the beef is boiled, use chopsticks to disperse, add a spoonful of secret spicy oil, and when the beef is boiled and unfolded, the color begins to fade, and it can come out of the pot.

He Wei introduced, at this time, you can see your personal taste, you can eat it immediately, you can also sprinkle with pepper noodles and sea pepper noodles, and then pour hot oil, that is, you are done.

Secret sauce is the soul of boiled beef

"This boiled beef dish, which has been passed down for hundreds of years, has been continuously improved and processed in modern times, and has become an indispensable delicacy on the table of the Zigong people." He Wei said that it is characterized by spicy and tender and hot entrance, large oil juice, slightly hot pot flavor, and a pot of dishes.

Where is the key to making this dish of boiled beef? "The most critical step is three steps, one is to select the material, the beef should choose the tenderloin or waist hook, cut into willow leaves, about 2.5 mm look."

He Wei introduced that the second key point is to season and pickle. "The seasoning is very important, it is not light or heavy, it depends on personal taste." He said that the time and heat of the pickling should also be mastered, which depends on the experience of the chef.

And the soul of this dish, He Wei believes, lies in the secret spicy oil. "Each restaurant's secret recipe is different, so their tastes are not the same, and whether the spicy oil is mixed well or not is related to the final taste of the dish."

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