Boiled beef is a well-known Sichuan dish. It is mainly boiled, and the taste is spicy. The main ingredient is lean yellow beef, and the auxiliary ingredients include bean sprouts, duck blood, broth, lettuce or other vegetables, vermicelli, etc. Seasonings include green onions, refined salt, soy sauce, Sichuan pepper, monosodium glutamate, cooked vegetable oil, dried chili peppers, chili oil, pepper, mash juice, wet starch, Pixian bean paste, etc. Because the beef slices in the dish are blanched in a spicy soup, it is called "boiled beef".
The history of boiled beef can be traced back to the Song Dynasty, when the area of Zigong in southern Sichuan was rich in well salt, and the tool for transporting salt was ox carts. After the old cattle were retired, they were often slaughtered for the salt workers to make tooth sacrifices. Because they are simple, they pour water into the pot, add a few handfuls of peppercorns, and put a little well salt, boil out the flavor and put the thinly sliced beef into the hot food, which is the ancestor version of "boiled beef".
Beef marinating techniques are a crucial step in cooking delicious beef. First, fresh beef is selected and then cut into the appropriate size and thickness. Next, marinate using some common pickling ingredients such as salt, light soy sauce, cooking wine, sugar, ginger, garlic, Sichuan pepper, coriander seeds, black pepper, etc.
There are a few key techniques to be aware of during the marinating process. First of all, the marinating time should be decided according to the size and thickness of the beef, generally between 30 minutes and 2 hours. Curing for too long can cause the beef to become too salty, while curing for too little time will not allow the flavor of the marinated material to penetrate the beef sufficiently.
Secondly, during the marinating process, you can add some edible alkali or baking soda appropriately, which can make the beef more tender. However, it is necessary to pay attention to the dosage, too much alkali or baking soda will affect the taste of beef.
Finally, during the marinating process, some vegetable oil can be added appropriately, which will make the beef more moisturized and taste better.
In conclusion, the trick of marinating beef is to choose fresh beef, use appropriate marinating ingredients and marinating time, and pay attention to the details of the marinating process, such as adding the amount of edible alkali or baking soda and adding vegetable oil. These techniques can make the cooked beef more flavorful and tender.
Boiled beef is a very popular Sichuan dish, and if you want to make delicious and tender boiled beef, you can refer to the following steps:
1. Choose fresh beef, it is best to choose fat and thin meat, so that the cooked beef will be more tender.
2. Cut the beef into thin slices and marinate for 20 minutes, which will make the beef more tender.
3. Heat the pan, add an appropriate amount of oil, stir-fry the bean paste until fragrant, then add minced ginger and garlic and green onions and stir-fry until fragrant.
4. Add an appropriate amount of water, bring to a boil, put in the marinated beef slices, and cook slowly over medium-low heat.
5. After cooking, remove the beef slices, put them in a bowl, and then filter the soup in the pot and pour them on the beef slices.
6. Finally, sprinkle with Sichuan pepper powder, dried chili peppers, chopped green onions and coriander.
If you want to make the beef more tender, you can add an appropriate amount of dried hawthorn during the cooking process. At the same time, you can also add some tender meat powder or baking soda powder during the marinating process, but pay attention to the amount so as not to affect the taste.
In addition, keep the heat low and low during the cooking process to avoid too much heat and cause the beef to become old. The bottom side dish can also be chosen according to personal preference, but it is best not to cook the side dish before serving the beef, so as not to affect the taste of the soup.