Every holiday, I always choose to eat a hot pot and melt all the food I want to eat in it. And when eating Chongqing hot pot, there is a dish that should not be missed, that is naturally the slice of red spicy beef. The spicy beef was baptized by the oil dish, which removed a little stimulation, but the fiery sensation burst out again in the chewing. The chili peppers attached to the surface of the beef are simmered in a hot soup to create a spicy taste, while the beef retains its tender texture, which is spicy and tender when it is introduced.
The soul of spicy beef lies in the stimulation of enough spicy, the moment of intake, it begins to release the spicy taste, until the stomach is swallowed, and the impact on the taste buds is not stopped. The stir-fried peppercorns become even more attractive, mixed with paprika and hidden on the surface of the beef, fused into the beef, making every nook and cranny become extremely flavorful. The marinated and kneaded beef retains the moisture inside, and after cooking, it is still tender and delicious, and with the addition of flavor, you can't stop after eating a bite. The next step is to share the practice:
<h1 class="pgc-h-arrow-right" > spicy beef</h1>
Ingredients required: Beef 500g, about 70 peppercorns, 7 dried chili peppers, 10g salt, 2 egg whites, 50g fine chili noodles, 20g coarse chili noodles.
Step 1: Wash the beef with water, slice it, soak it in water for about 15 minutes, and wash it again with water.
Step 2: Drain the washed beef and then wipe the surface moisture off with kitchen paper or a clean cloth and cut into small pieces.
Step 3: Put the beef in a bowl, add two egg whites and stir in one direction.
Step 4: Do not put oil in the pot, medium-low heat, put the peppercorns into the pot and stir-fry evenly, after frying out the aroma, pour the peppercorns into paper or bags, and use a rolling pin to crush the peppercorns into minced pieces.
Step 5: Pour the right amount of oil into the pot, medium heat, add dried chili peppers and a few peppercorns, fry the peppers and peppercorns until fragrant, then remove and throw them away.
Step 6: Add freshly crushed peppercorns, five spoonfuls of fine chili noodles, two spoonfuls of coarse chili noodles and a spoonful of salt to the beef, then put the fried oil at room temperature and pour it into a bowl, grasp and mix well.
Step 7: Pour the coarse chili noodles into the plate, put the well-caught beef on the chili noodles, and press the chili noodles on both sides of the beef with force. A spicy, tender and delicious spicy beef is ready.
<h1 class="pgc-h-arrow-right" > summary of dumb rice</h1>
The most attractive thing about spicy beef is the red-looking chili noodles, so the final pressure must be forced so that the dried peppers can still stay on the beef after tumbling in hot water. Peppercorns can also be replaced with peppercorn noodles, but the fried peppercorns will be more fragrant, so if you can try to choose green peppercorns. When stir-frying peppercorns, you need to reduce the heat throughout the whole process, and fry until the aroma of the peppercorns is dissipated, do not stir-fry the peppercorns. The same is true when the chili oil is fried, and finally the chili oil should be placed at room temperature and poured into the beef. Such a spicy, tender and delicious spicy beef, do you want to try it?
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