"Beef is better than pork", perhaps this is the common perception of our people.
In fact, the nutrition of beef is indeed much better than that of pork, not only rich in protein, but also to replenish qi and blood.
Especially for people with bad spleen and stomach or shortness of breath, beef has the effect of nourishing the spleen and stomach, dissolving phlegm and wind, and is a good tonic.
As a traditional dish in Sichuan, "spicy beef" not only ensures the tender taste of beef, but also allows the spicy taste to "bloom" in the mouths of diners.
Although the methods and ways of eating beef today are rich and diverse, whether it is tender and fragrant original beef or spicy rattan pepper beef with spicy and sour, it is not popular for spicy beef that "looks very spicy and eats slightly spicy".
Looking at the slices of beef wrapped in red pepper noodles, you can't help but have an appetite!
Maybe people who have not yet eaten spicy beef will think that this dish is not the main "spicy"? If you think the same way, you don't have the essence of spicy beef!
Spicy beef, in fact, can also be called spicy (tender) beef, because its meat is very tender, coupled with the beef is a layer full of chili noodles, so the taste to diners is very rich!
As a well-known brand that has been exploring the supply chain of traditional Sichuan flavor and ingredients for many years, Chuan Sha Mei today "made an exception" to share the secret recipe of spicy beef, if you love beef, you may wish to learn this spicy beef Oh!
<h1 class="pgc-h-arrow-right" data-track="10" > ingredients to choose</h1> from
Beef - 500 grams, preferably tenderloin on the cow, only this part of the beef is tender and lean;
Dried chili peppers - 20, can not use the dried peppers that have been "moldy", the drier the better;
Table salt - 8 grams, it is best not to use coarse salt, otherwise it is not easy to let the beef taste;
Sugar - 2 grams, must use fine white sugar;
Eggs - 4, it is best not to use fishy feed eggs, and only use the egg whites in the eggs;
Peppercorns - two handfuls, about 100 grains, it is best to use dried peppercorns;
Paprika – 15 g, no special requirements;
Chili noodles – the amount of chili noodles used depends on personal preference, generally just need to wrap each piece of beef full;
Oil – Corn oil is best used, depending on personal preference.
Good ingredients make good food, and even a master chef with great cooking skills pays special attention to ingredients.
Even Chuan Shamei, whose daily output is calculated in "tons", has never been sloppy in the selection of ingredients, after all, if a certain ingredient is not used correctly, it will affect the taste of the dish.
<h1 class="pgc-h-arrow-right" data-track="46" > how to do it</h1>
Step 1: Cut the meat
After washing the beef, don't rush to cut the meat, use a suction towel to suck the water out of the meat as much as possible, and then put it in the refrigerator for 50 minutes before cutting the meat.
Since beef is frozen in the refrigerator, we can easily cut the meat into thin slices when we cut it, and then use a water absorbent towel to suck out the moisture for each slice of beef.
Step 2: Take the egg whites
If you are very good at beating eggs, you can get the egg whites out without the yolks coming out of the shell.
The method of beating eggs is also very simple, after knocking the egg out of the crack, do not rush to break it directly, but a little force, the crack is enlarged, only let the egg white flow out.
If you can't beat eggs, that's okay, just beat the eggs directly into a bowl and scoop out the yolks with a spoon.
The purpose of removing the egg whites is to "marinate" the beef, which can make the already tender beef more tender, so we just need to put the beef and egg whites in the basin and stir clockwise.
Step 3: Sauté the peppercorns
The smell of peppercorns is already large, if you put them in the pot and fry them dryly for a while, the smell will not only be stronger, but also have a flavor that stimulates the taste buds.
However, when dryly sautéing the peppercorns, there is no need to put oil in the pan, wait until the peppercorns are fried a little discolored, then fish out and crush the peppercorns while hot. (If you don't have a rolling pin, crush the peppercorns with a wine bottle)
Step 4: Marinated beef
This step is very simple, we just need to put the prepared chili noodles, paprika, salt, sugar, corn oil and crushed peppercorns into the basin containing the beef, and then use our hands to grasp well.
Remember to make sure that all the beef and ingredients in the pot can be "touched", otherwise the marinating effect will be difficult to achieve the best.
As for the marinating time, although the marinating is longer, it will make the beef more flavorful, but it is generally marinated for about an hour.
Step 5: Wrap the chili noodles
Once the beef is marinated, the most important and simplest step is to wrap each slice of beef with chili noodles!
The reason why this step is important is because the "spicy" in this dish of spicy beef is mainly reflected in these chili noodles.
This step is simple because we simply put the beef into a bowl with chili noodles piece by slice and press the beef with a little force with our hands so that the chili noodles can attach to the beef.
From these five steps, it is not difficult to see that the production process of spicy beef is not troublesome, and even Xiao Bai, who can not cook, can easily make it.
As for how to eat the spicy beef... Uh, do you still need to ask Chuan Sha Mei about this? Hot pot or barbecue, spicy beef will never "live up" to your taste buds!
Of course, if you like spicy beef but don't like hot pot and barbecue, you can cut the beef into strips and then skewer it with a skewer, and don't you become a "skewer"? Hahaha~
I am Chuan Sha Mei, has been committed to carrying forward the "authentic Sichuan flavor", with a special process to create spicy food, whether it is the secret spicy beef, or the face value of the online crystal beef, can meet the pursuit of Sichuan flavor and you!