Sichuan cuisine in a single pot of small stir-fry "dried sauté beef shredded" once set the taste, crispy on the outside and tender on the inside, spicy and refreshing "dried sauté beef shredded" dishes Introduction impression of the historical origin of the "dried sauté beef shredded" famous dish knowledge authentic food original taste - - the preparation of ingredients under the skill of the preparation of ingredients - - the taste of the tip of the tongue in the processing of ingredients at your disposal - - the production method explains the completion of the food harvest summary - precautions and common sense

< h1 class="pgc-h-arrow-right" > an introduction to the "dried sautéed beef shreds" dish</h1>

"Dried sautéed beef shreds" is a traditional dish with characteristics of Sichuan and even Chongqing, which belongs to the Sichuan cuisine, the dishes are made of beef as the main ingredient, and the cooking techniques of dried sautéed beef shreds are mainly dried stir-fried or sautéed, and the taste has a hint of homely taste.

Image from the Web (FYI)

This dish is similar to the famous Sichuan dish, dried sautéed beef, the overall dish is the red sauce of shredded beef, plus the tender green flavor of celery. The taste is spicy, spicy, salty, fresh, fragrant, sweet, and the six flavors are complete, which is the best choice for eating and drinking in life.

<h1 class="pgc-h-arrow-right" > the impression of "dried sautéed beef shreds"</h1>

In my impression, the biggest feature of Sichuan cuisine may be a single pot of small stir-fry. Among them, "dry sautéing" in cooking is a unique process of Sichuan cuisine. The so-called dry sautéing is to make the ingredients shed their moisture by frying the heat of the pot and the oil, so that the ingredients are close to crisp and dry and fragrant.

Network illustration (for reference only)

The traditional "dry sautéing" technique relies on the characteristics of "dry sautéing together, meat and vegetarian". More and more ingredients are becoming fresh and distinctive by following their example. Speaking of dry sauté, it is not difficult to think of dishes made with this process. For example, in vegetarian dishes, "dried sautéed four seasons beans", "dried sautéed potato shreds", "dried sautéed winter shoots", "dried sautéed radish" and so on. In addition to the "dried sautéed eel shreds" in meat dishes, the most famous is this "dried sautéed beef shreds".

< h1 class= "pgc-h-arrow-right" > knowledge of the historical origins of famous dishes</h1>

Like Sichuan Dan dan noodles, this dish of "dried sautéed beef shreds" originated in Zigong, Sichuan. There is a folk saying that "Sichuan is the salt of the world" and Zigong is the "salt capital of a thousand years", of course, few people know the details of the history it has inherited. A long time ago, a lot of the salt taste of the Sichuan people came from the place of Zigong.

At that time, the power of the salt truck mainly relied on the power of cattle, which was not very sufficient for the era of materials at that time. Many of the cattle in the mine reach the end of their lives, are disabled or suffer accidental casualties to avoid the loss of normal food. The chefs at Zigong have come up with many innovative approaches to how to deal with these ingredients and how to turn beef into delicious food. Every innovation is amazing.

When the authentic chef prepares this dish, the oil temperature is 60%, the shredded beef is stir-fried in the pot, and the ginger shredded, peppercorns and cooking wine are fragrant and appear dark red. Add the watercress sauce and stir-fry slowly, and finally add soy sauce and celery to stir-fry and put on the plate. After the "dried sautéed beef shredded" is cooked, the taste is moderate, dry but not old, and the outside is crisp and tender.

For the control of the fire, the amount of oil temperature must be in place. No matter how good the taste, if it becomes a plate of shredded meat that cannot be chewed, who can have such a good tooth? However, the prevailing practice is now contrary to tradition and is less than one-third of the level it was then. Well, without further ado, let's get into the next practical operation.

<h1 class="pgc-h-arrow-right" > authentic food - ingredients and seasoning preparation</h1>

Ingredients for "dried sautéed beef shreds": We use 500 grams of fresh beef, 200 grams of celery, shredded ginger, shredded red pepper, and chili pepper segments. Seasoning: salt, monosodium glutamate, chicken essence, pepper powder, bean paste, a little soy sauce, cooking wine, sugar take an appropriate amount. It should be noted here that the watercress itself is slightly salty. For friends who eat bland taste, the salt on the seasoning here can be omitted.

<h1 class= "pgc-h-arrow-right" > skills under the great skills of food processing</h1>

Before handling the ingredients, soak the beef in water for a while, remove the blood and wash and shred. Put it in a bowl, add salt, chicken essence, cooking wine, ginger and mix well and marinate for a while. Wash the celery and cut it into sections and shredded red peppers, the same size as the shredded beef. Blanch the celery for a moment. It should be noted here that the chopping water is normally the water can be fished out after a few moments of opening. Over time celery loses its crispness.

<h1 class="pgc-h-arrow-right" > the taste of the tip of the tongue at your disposal - the production method is explained in detail</h1>

Heat the wok with an appropriate amount of cooking oil, add the marinated shredded beef when the oil is 60% warm, and fry it loose. When stir-frying beef, first stir-fry the water of the beef on high heat, then turn the beef to a dark red and then turn the heat to slowly dry, until the beef is stir-fried until it is dark red, add a little watercress sauce and a little soy sauce.

Until the aroma overflows, add celery, ginger shredded and sauté slightly, add red pepper shreds, MSG, chicken essence, sugar continue to stir-fry evenly. Finally, sprinkle with peppercorns and put them on the pan, and this spicy and fragrant shredded dried sautéed beef is ready.

<h1 class= "pgc-h-arrow-right" > food to complete the harvest summary - precautions and common sense</h1>

1, beef shredded to the top of the silk cut, so that the taste of beef shredded will be better.

2: Drizzle with a little pepper oil or sprinkle a little cumin powder before cooking, the flavor may be better.

3, beef to choose a thinner grain.

4, pepper to see personal preference can add spiciness.

5, celery stir-frying time should not be too long, to prevent loss of crispness.

I'm going to talk about it today, thank you for watching. Some of the content of the article is quoted, and the copyright of the quoted part belongs to the original author. If you have any inconvenience, please contact the author to delete it. The inadequacies of the article also hope that you will look at Guan Haihan. Welcome to like and forward the message to criticize and correct. If you have good ideas or interesting dish ideas, please leave a message below! I am Yue Hai Xin Chef, just to make a good dish with my heart.

Some references: "My Taste of Sichuan Cuisine", "Sichuan Cuisine on the Tip of the Tongue"