Perfumed beef
The aroma is overflowing. Memorable
Ingredients: 500 grams of beef tenderloin, peppercorns, star anise, cinnamon sand ginger, grass fruits, ginger slices, fennel, green onion
Seasoning: salt, cooking wine, chili sauce each appropriate amount
Directions: 1. Wash the beef tenderloin; wash the green onion, spring onion, and wrap the peppercorns, ginger slices, star anise, cinnamon, sand ginger, grass fruits, fennel in gauze to make spice packets.
2. Put the pot on the fire, pour an appropriate amount of water to boil, add the spice packet, mix the cooking wine, add the beef and cook for about 50 minutes on medium heat.
3. Scoop out the beef, let it cool, cut into thin slices, put it on a plate and drizzle with chili sauce.
Features: This is an improved version of traditional perfume beef cooked in boiled water, which is somewhat similar to spiced beef. The aroma of the spice packet has always enveloped this plate of beef, which lasts for a long time and is very delicious.
Finishing touches: The ingredients in the spice pack can be added or subtracted as you like. Beef texture of old tendons, first use the back of the pine beef, reverse the beef texture, its fibers are cut horizontally, so that the cooked beef taste is loose, will not feel difficult to chew, if cut along the grain, the tendon will be retained, after cooking is not easy to chew.
Boiled slippery beef
Bright color. Spicy and delicious
Ingredients: beef, 250 g, bean sprouts 100 g, egg whites, dried chili peppers, fresh red peppers, peppercorns, ginger, coriander, broth.
Seasoning: vegetable oil, salt, pepper, chili oil, soy sauce, cooking wine, starch, watercress paste, sesame oil each appropriate amount
Directions: 1. Beef washed, sliced with cooking wine, starch, egg white stirred and marinated, fresh red pepper washed, cut into small pieces, ginger peeled and washed, sliced; green onion washed, cut green onion, pixian watercress sauce finely chopped.
2. Wash the bean sprouts, blanch the water and remove them, drain and put them on a plate.
3. Heat the oil in the pot, add peppercorns, ginger slices, fresh red peppers to stir-fry and then fish out, put pixian bean paste and fry out the red oil, then add the peppers to fry the aroma, inject an appropriate amount of broth and boil.
4. Add the beef slices, add salt, pepper, chili oil, and old soy sauce, cook for 2 minutes, put the bean sprouts on the pot, drizzle with sesame oil, sprinkle with coriander.
Historical Allusions:
During the Northern Song Dynasty of Xiangchuan, in the area of Zigong, the salt capital of Sichuan, people installed reels on salt wells and extracted brine powered by cattle. A strong cow serves for as much as half a year, and as little as three months, and is exhausted. Therefore, when there are served cattle eliminated, and the local use of salt is extremely convenient, so the salt workers slaughter the cattle, take the meat slices, put it in the brine with peppercorns and peppers to cook, its meat is tender and fresh, so it can be widely spread and become a traditional folk dish. Restaurant chefs have also improved the ingredients and preparation methods of "boiled beef" and have become a famous dish that has spread throughout the country. The beef slices in this dish are not fried in oil, but cooked in a spicy soup, so the name "boiled beef" The dish is dark and thick, the aroma is strong, and the meat slices are tender, highlighting the flavor of Sichuan cuisine, spicy and hot.