Autumn and Winter Check-in Challenge
Boiled beef is a classic Sichuan dish, it uses beef as the main ingredient, with bean sprouts, lettuce and other vegetables, boiled with spicy and fragrant soup, the taste is tender and smooth, the taste is rich, it is a good dish with rice and wine. The recipe for boiled beef is not complicated, and with a few skills, you can easily make a delicious plate of boiled beef at home. Here are the methods and techniques for boiling beef.
Beef: Choose fresh beef tenderloin, cut it into thin slices and marinate it for 15 minutes with cooking wine, light soy sauce, salt, pepper, starch and egg white to flavor the beef and increase tenderness1.
Vegetables: Choose fresh soybean sprouts, lettuce, celery, etc., wash and cut into appropriate sizes, blanch them with boiling water to remove the beany smell and keep them crisp and tender2.
Seasoning: Prepare ginger, garlic, green onion, Sichuan pepper, dried chili, Pixian bean paste, soy sauce, vinegar, sugar, salt, chicken essence, oil, etc., for stir-frying the base soup and pouring oil 3.
Pour oil into a hot pan, add ginger, garlic, green onions, Sichuan peppercorns, and dried chili peppers, stir-fry until fragrant, and be careful not to fry the paste4.
Add the Pixian bean paste, stir-fry evenly, stir-fry the red oil, pay attention to control the heat, and do not scorch.
Add water or broth, bring to a boil over high heat, add soy sauce, vinegar, sugar, salt, and chicken essence to adjust the taste, so that the soup is moderately sweet and sour, spicy and fragrant.
Put the marinated beef slices into the boiling water one by one, stir gently with chopsticks to prevent sticking, and when the beef changes color, you can remove it and put it on a plate.
Put the blanched vegetables into the broth, cook until cooked through, remove and spread on top of the beef to form a vegetable layer.
Pour the base stock into a bowl, leave some of the stock in the pot, thicken it with water starch to thicken the soup, and pour it over the beef and vegetables to add shine and flavor.
Put Sichuan peppercorns, dried chilies, chili powder, sesame seeds, etc. on the surface of beef and vegetables, and sprinkle with minced garlic, green onions, coriander, etc., to increase the aroma and color.
In another pot, pour in the oil, heat until smoking, turn off the heat, and carefully pour on the peppercorns, dried chili peppers, etc., so that they will be fragrant and have a "hiss" sound.
A plate of spicy and tender boiled beef is ready, enjoy it hot, be careful to scald, and serve it with rice or steamed buns for better taste.
Pay attention to the cutting method of beef, cut along the texture of the meat, and cut it into thin slices, so as to ensure the tenderness and texture of the beef.
When marinating beef, you can add a little baking soda to make the beef more tender, but don't add too much, otherwise it will affect the aroma of the beef.
When stir-frying the base soup, pay attention to the heat and time, and do not stir-fry the paste or char, otherwise it will affect the color and taste of the soup.
When cooking beef and vegetables, pay attention to controlling the time and do not overcook, otherwise it will affect the tenderness and nutrition of beef and vegetables.
When pouring oil, pay attention to the temperature and amount of oil, the oil temperature should be high, and the amount of oil should be small, otherwise it will affect the taste and health of the dish.
Boiled beef is a simple and delicious Sichuan dish, as long as you follow the above steps and tips, you can easily make a plate of tender and refreshing boiled beef at home, you might as well try it and surprise yourself and your family. Autumn and Winter Check-in Challenge