Have you ever thought about the original flavor of steamed beef? In fact, the answer is hidden in the string of slogans that make you salivate: "Kang** family heirloom secret system: Sichuan-style steamed beef, tender and spicy, with endless aftertaste!" "You may not understand why this simple dish can enter thousands of households and be deeply rooted in the hearts of the people? Let's walk into the world of mellow Sichuan food, the mystery of it! The secret of this grassroots cuisine may be hidden in the pots and pans, or it may be hidden in the heart of every cooking master. And today, I will present to you all the charm of this family secret steamed beef, let's swim in the tender and spicy taste together!
Let's start with the dish of "the pot that seems ordinary, but carries countless food dreams." Adoption316L stainless steelThis pot is extremely tough and hard, and it is safe and healthy to cook with it. Moreover, there is another feature of this pot, and that is itSpecial honeycomb mesh design, which can reduce the contact between the ingredients and the bottom of the pot, and achieve the effect of not sticking to the pan, which undoubtedly makes every dish more delicious.
When it comes to steamed beef, we first have to understand its basic components. The main ingredient is beef, and the seasoning includes rapeseed oil, rice, ginger, shallots, coriander, garlic, soy sauce, Pixian bean paste, red oil, salt, brown sugar water, mash juice, thirteen spices and monosodium glutamate.
Then, we need to make a foil for the beef, which is rice noodles. In fact, the production of rice noodles is actually very simple, you only need to fry the rice over low heat until golden brown, and you can make rice noodles with a fragrant flavor. Perhaps covering it with a layer of elastic glutinous rice will also make the taste richer.
The taste of steamed beef is inseparable from the seemingly ordinary seasoning of Pixian bean paste. Grinding the watercress into powder and stir-frying the red oil with oil is undoubtedly the most important step in cooking. In addition, steamed beef, Sichuan peppercorns and ginger are indispensable ingredients, which give the dish a rich ginger flavor and make every bite full of surprises.
Then, the fried rice is beaten into a slightly coarser powder with a stone mortar, and the resulting rice noodles have a delicate and rich taste. All that's left is to process the beef, cut it into large slices about two millimeters thick, and add soy sauce, salt, monosodium glutamate, ginger, green onions, chopped Sichuan peppercorns, thirteen spices, brown sugar water, mash juice and watercress to make each slice of beef fully absorb enough water and be more tender.
The last step is also very important, which is to sprinkle with garlic and coriander to enhance the flavor. Usually we put the beef in a steamer and steam it for 60 minutes on high heat, so that a tender and spicy steamed beef with Sichuan noodles is ready.
Kang** family heirloom secret system: Sichuan-style steamed beef, tender and spicy, endless aftertaste! "It's not just a dish, it's a continuation of emotions and a cultural inheritance. Every bite of beef is integrated into the professionalism and love of the culinary master, and each pot carries the history of food and the emotions of life. Whether it is the material of the pot or the cutting of the beef, it shows the ingenuity and ingenuity of the steamed beef. So, the next time you taste this dish, you might as well think more about the story behind it, which will make you have a deeper experience!