Hello everyone, I'm Juan Magic. Cured beef is a classic specialty food in many places, every time it is almost the New Year, every household will smoke a lot of cured meat, use it to entertain guests, but it is very face-saving, such as bacon, cured chicken, preserved duck, preserved pork liver, preserved sausage, preserved sausage, etc., including the cured beef I want to share with you today.
So how can there be an authentic cured beef on the New Year's table? Eat the spicy taste to have the feeling of the New Year, the New Year's flavor is full, as if back to the childhood, a minimum of 128 yuan in the restaurant, the cost of making at home is less than 20 yuan, with wine and food, clean and hygienic, economical, and more fragrant than the fragrance of the barbecue restaurant. Okay, let's share the traditional methods left by the older generation with you without reservation, and follow the video to see how I do it. After the spicy beef, the beef is jerky, hard as a stone, no matter how you fall, it keeps falling, and it is not deformed.
Spicy beef is the most expensive of all spicy flavors, because it sells fresh for 60 yuan a catty, and it shrinks after it is spicy and dry. So it's doubled, and we're selling it for 140 yuan a catty, I don't know how much you sell it for a catty? First cut it into two pieces with a knife, so that it can be convenient for us to operate in the next step. Be careful when cutting, the spicy and dried beef is hard, so it is difficult to cut, and then put it in a basin after cutting. Next, we clean a little rice water, rice water is very nutritious, you can use it to soak vegetables, water flowers, etc., and the decontamination ability is particularly strong, every day we will cook, so don't pour it out, I will use it to soak the beef today, put the rice water in the beef to soak it, soak the beef softly, so that it is more convenient to cut it, by the way, you can soak out the dust and impurities inside, first put it aside and let it soak it for later use.
Next, prepare a fresh winter bamboo shoot that has just been picked from the tree, winter bamboo shoots. I think everyone is very good. If you like to eat, use it to fry beef, that is the most classic method, first peel off its coat layer by layer, and then use melon skin gas to scrape off a layer of older surface parts, so that when eating, it will not be stuffed between the teeth to affect the taste. After washing, cut it in half, divide it in half, and cut it into 4 small pieces. I'm a little bigger today, so I'll be able to prepare one. Finally, change the knife and cut it into thick slices, try to cut it slightly thicker, so that the taste is more crispy. I remember when I was a child, my grandfather would save a lot of bamboo shoots when it was the season to dig bamboo shoots, and after drying them, he would collect them and take them as he ate, which was very convenient. It is also very fragrant to stir-fry lean meat, cut it and put it in a bowl for later use, and then prepare two fresh garlic sprouts that have just been pulled out of the soil.
Pat the head with a knife, so that it can be better convenient to taste, and it can be fried quickly, and then cut it into small pieces, the ingredients of fried bacon beef must be garlic seedlings, so that the taste is authentic. Cut the garlic leaves into small pieces and put them in a bowl for later use. Then prepare a big red pepper, cut off the head and tail first, and then use a stainless steel spoon to take out the pepper inside, and then cut it in half, and then cut it into a wide strip, red and green matching, eat nutritious and delicious, put some red pepper not only increases the nutrition and taste, but also embellishes the color. Finally, cut into small pieces with a knife and put them in a bowl for later use. Next, prepare a few more garlic seeds, using a knife first. Pat it flat, and the garlic after patting can better release the garlic fragrance inside. Stir-fried spicy garlic is also an indispensable seasoning ingredient, and the dish will be extra fragrant. Then change the knife to cut the minced garlic, and you can also put a little more garlic, so that the garlic fragrance will be more intense.
Cut and put in a small bowl for later use. Now the cured beef has also been soaked, we use steel wool balls to scrub it, like this spicy taste is smoked with firewood, it is inevitable that it will be contaminated with a lot of dust and impurities, but also dirt, so we had better scrub it thoroughly, so that you can eat with peace of mind and health.
Rice water contains a lot of starch, which can absorb the dirt on the strip well. After brushing, we re-add the appropriate amount of water and rinse it twice more until the water is in it. until it is clear. Eating spicy is a clean, sometimes I really admire my own, everyone says that I wash it is not clean, the water inside is crystal clear, every time my husband praises me, saying that the dishes I make are clean and hygienic, you can eat boldly and confidently, every piece is cleaned clean, refreshing and refreshing, so you have to eat your own do, go to the restaurant will definitely not meet my standard.
Then take out the washed cured beef, and then cut it into thick slices with a knife, try to cut it slightly thinner, so that the fried beef is more flavorful and the taste is better. Speaking of this spicy beef, if you see it in the vegetable market or supermarket only sells double digits, then nine times out of ten it is fake, everyone wants to get it, fresh beef is sold to 61 catties, and at least half of the water will shrink after the waxing, then its price must be sold in three digits, which is also what a boss who sells spicy goods told me, so don't try to be cheap, the real good goods must be more expensive, cut like in my video. The protection of the paper. The thickness is about the same, and the cut beef slices are also very beautiful, red and red.
Put it into a bowl again, and while we are steaming the rice, put the cut beef in, steam it with the rice, and then cover it with a lid, and press the steamed rice button directly. Take advantage of this time to fry the winter bamboo shoots first and add an appropriate amount of cooking oil. Let the oil slide in the pan, and after the oil is hot, pour in the chopped winter bamboo shoots and stir-fry them to bring out the fragrance of the winter bamboo shoots. Stir-fry the bamboo shoots until soft. Many people blanch winter bamboo shoots, and the nutrition of winter bamboo shoots will be lost after blanching, and the taste of eating is not crisp, so it is said to be stir-fried with oil, and it will be more fragrant when fried, and there will be no numb taste in the mouth. In the process of frying, you can also add a little edible salt to it, put the winter bamboo shoots into the bottom taste in advance, and continue to stir-fry them, so that the winter bamboo shoots will have a taste.
Finally, fry until the epidermis is a little browned like in my video, which proves that the fragrance has been fully released. After stir-frying, put it aside and let it stay, now the rice and beef have been steamed, we open the lid to see, wow, so fragrant, a steaming beef fragrance comes to the nose, the steamed beef nutrition will not be lost, and it retains the original fragrance, greedy friends can now be eaten as a small snack, and then take it out and put it directly into the pot. Then stir-fry the bamboo shoots and beef evenly to bring out the aroma of the ingredients. After stir-frying well, pour a circle of cooking wine from the side of the pot to stimulate the pot gas, continue to stir-fry it evenly, and fry the pot gas. Then pour the cut chili pepper in, friends who can eat spicy can add a little chili noodles to it, we Jiangxi people are indispensable to this chili pepper, and then add garlic and garlic to it, continue to stir-fry it, fry the fragrance of all the ingredients, so that they are evenly fused together.
After stir-frying until fragrant, give it a simple flavor, add a spoonful of light soy sauce, and a small spoonful of water. Continue to sauté it so that all the ingredients absorb the flavor of the spice. There is no need to add any other seasonings here, because the spicy beef has its own flavor, and there is no need to add salt, otherwise it will be too salty, because it itself is salted and then smoked. Before we get out of the pot, we add a little more monosodium glutamate, add garlic leaves, and continue to stir-fry it for seventy, eighty or ninety times.
Fry the garlic leaves, fry the monosodium glutamate until it melts, wow, now the saliva swallows one bite after another, it is so fragrant, it almost flows to the chin, just looking at the color of red, green, green and green, I can't help but want to eat it secretly. Okay, don't talk nonsense, put it out and put it in a bowl, let's eat it beautifully, the fried beef with winter bamboo shoots is really delicious, with wine and rice, it is a classic specialty food in many places, and it is also very face-saving to entertain guests with it.
Remember, beef is not salty or blanched, blanched buffalo beef is not nutritious, with this bowl of rice, your rice will suffer again, and the beef also absorbs the fragrance of rice, the taste is unique and fragrant. Every time I go to my relatives, my first bite is to eat this bowl of stir-fried beef with winter bamboo shoots, and I never get tired of eating it, and the more I eat it, the more fragrant it becomes. Friends who have never eaten this practice must like it and collect it and give it a try, it will not disappoint you, if it is not delicious, you will hit me. Okay, that's all for today's video, click on my avatar to see more food videos, and we'll see you in the next video.