Coriander mixed with beef is a particularly hot dish, but have you found that many people learn to make beef or can't bite? How many seconds does the beef sit in the pan? Does beef need to be good? These two issues that everyone is most concerned about are not clear to the vast majority of people. Then today I will tell you the right and delicious method.
Ingredients: Beef tendon
Seasoning: rapeseed oil, peanut oil, sesame oil, rattan pepper oil, coriander, shallots, garlic, chili noodles, chopped peppercorns, millet spicy, steamed fish soy sauce, salt, sugar, balsamic vinegar, monosodium glutamate
Preparation steps:
1. First of all, how many seconds the beef should be boiled depends entirely on the part of the beef selected and the thickness of the cut. Different parts, the time of scalding is completely different, the thickness is different, and the time is of course different. Making this dish like beef tendon, hanging dragon and other tender meat parts are very good choices, do not choose the beef ribs that bite can not move. Today I will use a piece of tender meat to make, the meat as far as possible to cut to a millimeter thickness, which is very important for the beef to be tender and flavorful, if you are not sure, you can freeze the beef slightly and then cut it.
2. Everyone is particularly concerned about whether the cut beef needs to be pickled, many people may think that marinating can make the beef more smooth and tender, add baking soda, water, egg white, starch and other spices into it. In fact, my personal opinion is that there is no need to marinate in this way, it cannot be tender and smooth, and it also lacks the natural flavor of beef jerky. Would you still like beef like this? So the right thing to do is not to do any pickling, just add a little peanut oil and catch it well. Cover oil is added to prevent sticking into the pan. In addition, the heat conduction of oil is faster than that of water, it is easier to cook, and the taste is smooth.
3. Prepare side dishes and ingredients, parsley festival, shallot white, millet spicy crumbles and garlic rice.
4. Finally, add garlic rice, shallot white, millet spicy, chili noodles, chopped peppercorns and cooked sesame seeds to the bowl and stir well. Heat the oil in the pot to 70% of the oil temperature and pour it into the bowl, instantly stimulating the full aroma of the small ingredients. Add steamed fish soy sauce, salt, balsamic vinegar, sugar, monosodium glutamate, a little sesame oil and a little rattan pepper oil and set aside.
5. Boil water in the pot, put some ginger and shallots, add some cooking wine into it, so that you can remove a little fishy smell of beef, and the water can be slightly more. Otherwise, as soon as the beef is put into the pot, the water temperature will drop quickly.
6. Hot beef I agree with the practice of Chaoshan beef hot pot, one is to use a low flame, the fire will lock the blood and water of the beef, so that the taste of beef is sour. Two to three hanging water, with a filter spoon one hanging blood water, two hanging acid, three hanging fiber. Chaoshan hot pot hot beef tendon only takes 10 seconds. It was like my 1 mm thick tender meat, which we fished out when we got out of the pan and completely discolored, and it took a total of 25 seconds. If you cut the beef a little thicker, teach everyone a skill, that is, into the beef under the low fire, just change the color after three hangings can be fished out of the water control plate, do not worry about not cooking, when you feel cooked, often can not bite. Of course, you can cut thin, try to cut thin, thick bite can not move not to say that it is not yet flavorful.
7. Finally, pour the prepared sauce into the dish, sprinkle with coriander and mix well.
Detail and focus often determine quality. If you like this unique dish of beef with coriander, would you like to give it a thumbs up? Thanks for your attention and sharing a different home-cooked meal every day.