#秋日生活打卡季#
As the saying goes: "The fragrance of beef brisket wafts ten miles away, and the spicy taste is deeper into the bones." At the end of the old street, there is a humble small restaurant, the owner Lao Zhang is an authentic Sichuanese, and his signature dish, spicy beef brisket, makes this old street waft with a mouth-watering aroma. Lao Zhang's restaurant is not big, but every time a meal arrives, it is always full of people and diners.
"Lao Zhang, how is the brisket today?" Lao Li, a regular customer, asked. "Don't worry, Brother Li, my beef brisket is tender and spicy, and it is guaranteed to make you want to eat it." Lao Zhang replied with a smile. "Then you have to get a copy, my little grandson, I love this." Lao Li said as he found a place to sit down. "Lao Zhang, how do you make this brisket? I can't make it at home. Another diner asked curiously. Lao Zhang smiled mysteriously: "This is a secret, but I can tell you that my beef brisket has to use good spices and simmer it slowly to get this taste." ”
On this day, Lao Zhang's restaurant welcomed a special guest, a food critic. His arrival made the atmosphere in Lao Zhang's restaurant tense. After tasting the spicy brisket, the critic frowned and did not seem satisfied. Lao Zhang's heart tightened, this is the signature dish of his restaurant, if the critic gives a bad review, what can he do?
"Lao Zhang, your brisket, although it tastes good, I think something is missing." The critic finally spoke. Lao Zhang asked nervously, "What's wrong?" I'll definitely improve. "A little bit of a story, a dish, not only has to taste good, but also has a story and emotion." The critic said slowly.
Lao Zhang suddenly realized, and he began to tell how he came to this city from his hometown in Sichuan, how he brought the taste of his hometown here, and how he warmed the hearts of countless strangers with this dish. After hearing this, the critic showed a satisfied smile on his face, and he knew that this dish was no longer just a dish, but an emotional sustenance.
Spicy beef brisket, this dish not only carries Lao Zhang's longing for his hometown, but also conveys his care for every diner. Its color is bright red, the meat is tender, and the spicy flavor is strong, which makes people have an endless aftertaste.
Cooking process: Ingredients: 500 grams of beef brisket, 30 grams of Pixian bean paste, 10 grams of dried chili pepper, 5 grams of Sichuan pepper, 3 star anise, 1 small piece of cinnamon, 2 bay leaves, 20 grams of ginger, 1 green onion, 5 cloves of garlic, 50 ml of cooking wine, 30 ml of light soy sauce, 10 ml of dark soy sauce, 20 grams of rock sugar, appropriate amount of salt, appropriate amount of water.
- Prepare the brisket: Wash the brisket and cut it into 3 cm cubes, the key to this step is to cut the brisket evenly so that it heats evenly and tastes better when cooking.
- Blanching: Put the beef brisket pieces into cold water, add a few slices of ginger and cooking wine, bring to a boil over high heat, skim off the foam, remove the beef brisket and set aside. This step removes the fishy smell of the brisket.
- Stir-fry spices: Add oil to the pot, add peppercorns, dried chilies, star anise, cinnamon, bay leaves, and stir-fry over low heat until fragrant.
- Add the brisket: Add the brisket pieces to the pan and stir-fry until the surface is slightly browned, this step will add flavor to the brisket.
- Add seasoning: Add Pixian bean paste, ginger slices, green onions, garlic cloves, and continue to stir-fry to bring out the fragrance, this step is to allow the brisket to fully absorb the flavor of the spices.
- Stew: Add cooking wine, light soy sauce, dark soy sauce and rock sugar, stir-fry evenly, add enough water, bring to a boil over high heat, turn to low heat and simmer for 1 hour, this step is to make the brisket stew until soft.
- Juice removal: Finally, add an appropriate amount of salt to taste, turn to high heat to reduce the juice until the soup is thick, this step can make the brisket more flavorful and more attractive.
Regional flavors: In Sichuan, spicy beef brisket is a home-cooked dish that every household makes, and each family has its own unique recipe. In Chongqing, people like to add more Sichuan peppercorns to make the taste more spicy. In Hunan, people prefer to add chopped peppers to give the brisket a hint of sourness. The spicy beef brisket in different places reflects the local people's love for spicy taste and the pursuit of food.
Cooking Tips:
- The choice of brisket is very important, it is best to choose one with a little fat, so that the stewed brisket is more delicious.
- When blanching, add cooking wine and ginger slices to remove the smell and make the brisket more refreshing.
- When frying spices, use low heat to avoid stir-frying the spices and affecting the taste.
- When stewing the brisket, add enough water at one time, and it is best not to add water halfway through, so as not to affect the taste.
- Pay attention to the heat when collecting the juice to prevent the soup from drying up and affecting the taste.
Popular Science Knowledge:
- Beef brisket is rich in protein and essential amino acids, making it a good source of nutrition.
- Pixian bean paste is the soul of Sichuan cuisine, and its unique flavor makes the dishes even more attractive.
- Sichuan peppercorns and chili peppers are the main sources of spicy flavor, which not only add flavor but also boost appetite.
- Spices such as star anise, cinnamon, etc., can not only remove the smell and increase the fragrance, but also have a certain health care effect.
Conclusion: Spicy beef brisket, this dish has won the love of countless diners with its unique spicy flavor and tender meat. It is not only a dish, but also an emotional sustenance and a cultural inheritance. Trying this dish at home will not only satisfy your taste buds but also make you feel the joy of cooking.
Question interaction:
- Do you have any unique cooking tips when cooking spicy brisket at home?
- What's your favorite spicy brisket with a regional flavor?
- What do you think is the most important ingredient in spicy brisket?
- Do you have any interesting stories or experiences about brisket? Feel free to share.
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