Boiled dishes belong to Sichuan cuisine, derived from the salt gang cuisine of Zigong, Sichuan, which was boiled beef in the early days, and later developed by the chefs to the super delicious dishes that no one loves now.
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Knife-edged chili peppers are the soul of boiled vegetables, and boiled dishes without knife-edged chili peppers cannot be said to be authentic. Boiled meat slices are a dish that belongs to the spicy flavor type, and this spicy taste comes from this knife-edged pepper, which cannot be without knife-edged peppers in boiled dishes, and meat slices seem to be dispensable. Let's start with the overbearing knife-edged chili pepper.
Heat 100 grams of cooking oil, change the heat to 30% when the oil temperature rises to 30%, change the heat to low, under the pepper and dried pepper, to turn more so that it can be evenly heated, so that it is not easy to be burned paste,
As the oil temperature rises, slowly the color of the pepper begins to become darker, the hemp flavor is getting stronger and stronger, and when the pepper becomes hard and crispy, it is necessary to turn off the heat in time, and then fish out the pepper and pepper with a colander and put it on the board, and pour the filtered oil into the bowl for later.
Chop the peppercorns and peppers with a knife, the better, cut them and put them in a bowl for later.
Knife-edged peppers must be freshly made to be fragrant, and if they are prepared too long in advance, then its aroma will also be sharply reduced.
Knife-edged chili peppers are ready, and then you can enter the formal cooking process, and the side dishes at the bottom of the boiled dish are not prescribed, as long as you like it.
【Ingredients】: Pork tenderloin 500 grams (now pork is cheaper, the start is heavier, hahaha).
【Ingredients】: 1 oil wheat vegetable, 3 pesto, 5 parsley, 1 cucumber, 1 garlic, 6 spring onions, 18 dried peppers, 10 grams of peppercorns, 1 egg.
【Seasoning】: Cooking oil, salt, sugar 3 g, white pepper 2 g, starch 1 tbsp, water starch 30 g.
【Preparation】:
1: Wash the oil and wheat vegetables, pesto, parsley and cucumber and cut into sections for later.
2: Peel the garlic and pat it off and chop it into small pieces.
3: Cut the shallots into chopped green onions and set aside.
4, with a small amount of ginger cut into strips, a few shallots cut into sections, put in the bowl after adding water to grasp a few times, and then soak for a while, so that the soaked water is onion ginger water, this water can replace the cooking wine to play a fishy role.
【Cooking Method】:
1, I choose is pork tenderloin, this part of the meat tendons less, meat is also relatively tender, boiled meat slices can be slightly larger, cut a little thicker, generally controlled at about 0.3 cm thickness, if the knife is poor, you can put the meat in the refrigerator first frozen for a while and then take out and cut so that it is much easier to cut.
2, after cutting, wash it with water 2-3 times, wash out the blood and water inside, so that it will not be fishy when eaten, wash it well, and then dry the water by hand and put it into the bowl.
3, add a little salt and a little onion ginger water to the meat slices to taste, stir in one direction, let the meat absorb the water into the meat, and when you can't see the water, add a little more water into it, or stir in one direction, and beat the water into the meat.
4, to a little raw soy sauce color, like the color of a little darker can add a few drops of old pumping to increase the color, add well after stirring evenly.
5, then add an egg white into it, add egg white is to lock the moisture inside the meat slices, to ensure the tenderness of the meat slices, so that the meat will be tender and juicy, the egg whites and meat slices stirred evenly.
6, after the egg white is completely melted in, a small amount of corn starch is added, and the corn starch and egg white can form a protective film on the surface of the meat slice, so that the moisture is completely locked. After adding the corn starch, stir well.
7, finally add 1 spoonful of oil, the purpose of the oil is to make the meat slices will not stick together, but also to prevent sticking to the pan after the pan, but also can play the same effect as egg whites and corn starch, after adding oil, gently stir a few times. If you feel such trouble, then I teach you a simple, with 10 grams of starch plus 20 grams of water into the water starch into the meat slices, grasp with your hands, grab for 1 minute and then add a little soy sauce to flavor and color, like the darker color can add a little soy sauce, catch for 1 minute, let the meat slices thoroughly taste, and then sprinkle half a spoonful of dry starch, and then beat 1 egg white after scratching well, grab well and add a little cooking wine to fishy, grab well and then add a little cooking wine to fishy, grab well and then add 1 spoonful of oil and gently scratch a few times.
8, after the meat slices on the good pulp we can come to stir-fry side dishes, add a little oil to the pot, heat the oil to 30% heat after the minced garlic, minced garlic is more grabby, so to low oil temperature under the pot, it is not easy to burn paste, garlic flavor can come out can put all the side dishes together under the pot, the maturity of these side dishes are similar, so I did not divide the order before and after the pot, add a little salt after the big fire stir-fry.
9, the side dishes are fried until a little collapsed, about 9 mature time to change the low heat, and then add the watercress sauce, the watercress sauce of the red oil fried out, the watercress sauce is also very hot, so use a small fire.
10, after the red oil of the watercress sauce comes out, add the right amount of broth, add water if there is no broth, and the amount of water added is determined according to the capacity of the bowl where you fill the boiled meat slices.
11, bring the soup to a boil over high heat, then beat all the side dishes into the bowl at the bottom, and the remaining soup in the pot should be beaten with a strainer spoon to beat away the impurities.
12, to do this step suddenly found that there is still a side dish did not go down the pot to fry, I said how always feel that something is missing, if you re-fry it will be troublesome, simply cook it under the pot, oil wheat vegetables under the pot in the soup blanched a little water can be put into the pot into the bowl to use the bottom. Here I would like to say that some friends in the boiled dish, the side dishes only do blanching treatment, this practice compared to the stir-fried side dishes, fried side dishes are more fragrant, better taste.
13, the fire to the minimum or first turn off the heat, and then you can put the meat slices down the pot in turn, the meat slices under the pot when the soup is in a state of seemingly open, if it is boiling state when the pot, then it is easy to lead to meat slices depulation.
14, all the meat slices under the pot after the change to high heat, up to more than 1 minute, so as to ensure the tenderness of the meat slices, if you feel that the color is too light can add a little old soy sauce color, out of the pot before pouring into the prepared water starch hook, the purpose of the hook is to make the soup thicken, so that the soup can be more wrapped in the meat slices, so that the meat slices are more flavorful. , and then you can put it out of the pot and plate it.
15, then sprinkle the most soulful knife edge pepper, knife edge pepper must be at the bottom, so as to avoid high temperature oil to burn the knife edge pepper paste.
16: Sprinkle the remaining half of the minced garlic and green onion on top of the knife-edged chili pepper.
17, start the pot to fry the oil of the knife mouth pepper into the pot, heat the oil temperature to 70% heat (210 degrees), the oil temperature must be high, otherwise there will be no effect.
18: Pour the heated oil on top of the minced garlic 2-3 times to stimulate the aroma of minced garlic and green onion. At this time, the domineering and rich spicy aroma spread rapidly in the air.
If there are coriander leaves, I will buy a few pieces of coriander, but I am in a hurry to eat, and I even forgot about it.
The whole family is rushing around this dish, it is really numb, spicy enough, fragrant enough, and this spicy aroma seems to have a special magic power to make you want to stop.
All the meat slices and side dishes are swept away like a cloud of clean, the remaining soup can be said to be the soul of this dish, we can not waste at home, this is not I first soaked the bamboo at night and cut into sections, there is 1 cucumber and a few celery, in addition I cut a few pieces of meat slices on the pulp, first fried the side dishes and then poured the remaining soup into the pot to boil the meat slices, halfway also added a little knife chili, supplemented with salt, the soul of the boiled dish is still there, the chopsticks that the six relatives do not recognize are another round of madness.
As long as you learn the method of boiling meat slices, it will be the same, you can change a lot of dishes, such as boiled fish fillets, boiled chicken slices, etc., this time only half of the knife chili peppers are used, and half are ready to make another boiled dish.
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