At the turn of spring and summer, I only take this method of beef, doubly remove moisture, and make the body more great
The season at the turn of spring and summer is the period when the human body has the heaviest humidity, and many people will eat some food to remove moisture, but many people do not know that on removing moisture, or eat more beef. In particular, a boiled beef with a Sichuan-style hot pot hemp, spicy, hot flavor, its unique taste is spicy thick, smooth and palatable, used to remove the moisture of the human body, can be described as half the effort.
But then again, the practice of boiled beef is not cumbersome, but many people take it for granted many times, resulting in the taste of boiled beef may be similar, but the degree of removing human moisture is often very different. This is because there is a discrepancy in the amount of some important ingredients. The following is to share with you the practice of authentic boiled beef, so that the boiled beef produced can double the moisture removal and make people's bodies great.
Wash fresh lettuce, enoki mushrooms and soybean sprouts to dry. Blanch the root of the lettuce, the lettuce leaves, enoki mushrooms and soybean sprouts.
Heat oil in a hot pan, add peppercorns, garlic cloves, ginger slices chopped and stir-fry until fragrant, then add bean paste to stir-fry red oil, add water and boil. Add the beef marinated in soy sauce, peanut oil and corn starch for a quarter of an hour, then add the hot pot base and cook until fragrant.
Pour the cooked beef onto a plate, sprinkle with chili noodles on top, pour hot oil over it, and enjoy.
It should be noted that to make boiled beef, be sure to use the tender beef tenderloin part, so that the marinated beef slices will be tender. When the beef slices are slippery, the speed must be fast, otherwise the taste of the beef put first will easily become old.