I don't know what kind of person I will meet tomorrow, but what I can be sure of is that no matter what kind of person the other person is, he must want me to be good and calm, and the reason for getting to know me must be because of that sunny smile, so we don't need to spend a lot of time fantasizing about the future, but we should make our lives more colorful!
Dried sautéed beef shreds, this dish is now outside the restaurant is generally rare, this dish is a Sichuan dish in the nineties, this dish is more time-consuming, and the cost is relatively high, the dish requires the meat shredded drizzle, the water inside the meat is very small, half a pound of meat may only come out of two or two, so the cause of this dish has become a non-mainstream dish, but from the taste alone is still quite remarkable, the more you eat more fragrant, the aftertaste is full, then come to see how this dish is played, gossip less, nagging production methods!
Dried sautéed shredded beef
raw material:
Beef forefoot meat without fascia is about 750 grams, parsley is 75 grams, dried chili pepper shreds are about 55 grams, roasted peppercorns are about 55 grams, garlic is 25 grams, a little pickled pepper sauce, a little Pixian bean paste, a little sugar, a little cooked sesame seeds, a little red oil.
Preparation Method:
1. Wash the beef front leg meat, cut thick slices in the reverse silk into chopsticks based on the shredded meat and meat strips, the beef shredded cut too fine after a long time of stir-frying is easy to crush and not formed, so cut slightly coarser, parsley washed and cut into inches, roasted peppercorns crushed with a knife in the chopped into sand grains, garlic cut into garlic slices.
2. The cut shredded meat is soaked in cool water to force out the blood in the shredded meat, so that it is effective to remove the fish. Preheat the pot in advance, the pot is heated under the cold oil to moisten the pot, and then the excess oil in the pot is put out, a little bottom oil flows from the pot, the bottom oil is fired slightly smoke, and the cut beef shreds are sautéed with a spatula, this dish must have patience, do this dish to go through three processes, the first part is fried out of the water inside the beef shredded, the second part is fried out of the aroma of beef, and the third part is to fry the beef with the fusion of accessories and spices.
3. Stir-fry over medium and low heat until the shredded beef water evaporates and sautéed until dry, the heat must not be large, to prevent the paste bottom, when the dry incense is added to two spoonfuls of pickled pepper sauce, a spoonful of minced Pixian bean paste, non-stop stir-frying, stir-fry out the aroma to force out the red oil, so that the beef color becomes rosy, add dried chili pepper shreds, fry out the aroma of chili peppers, add garlic slices, continue to sauté, and then add parsley, add fragrant rich color, add 5 grams of salt, 12 grams of sugar to freshen, and finally pour a little white vinegar on the side of the pot, beef after a long time of stir-fry dry flavor the taste has been achieved , add some white vinegar dry instead of chai, add chopped peppercorns and then add white sesame seeds, pour in red oil, stir-fry the ingredients and spices over a high heat, stir-fry evenly to get out of the pan!
Do you like this dish? Slightly spicy compound taste, dry taste, celery emerald green, beef red bright seductive, if you like remember to like, pay attention, collect! Thank you!