The preparation and ingredients of spicy beef hot pot

Hello everyone, today I will bring you two things in a hot pot, one is spicy beef, and the other is dipping, mainly to share how to make beef more tender and smooth, the taste is better, and the dipping sauce is also a very delicious preparation method, fragrant, please **** for details.

Spicy beef, the ingredient of Zhuben hot pot beef.

1. Introduction of beef hot pot.

Beef hot pot is a dish made mainly from beef, shiitake mushrooms, enoki mushrooms, leeks, etc. You can take out the pork leg bones and put them in a pot and boil the soup with the white radish.

2. Ingredients for beef hot pot.

Beef, shiitake mushrooms, enoki mushrooms, leeks, 3 cabbages, 500 noodles, 2 green onions, chrysanthemum, soy sauce, cooking wine

All kinds of spices. Hot pot soup.

8 cups of water, dried tuna, kelp.

2 cups of hot pot soup with sauce, 1 2 cups of soy sauce, 1 2 cups of vinegar, 1 2 cups of radish juice, 4 shallots, whole sesame seeds, lemon.

3. The practice of beef hot pot.

Method 1, hot pot soup method: add water to the pot, put in kelp, turn off the heat after the water boils, and then put the dried tuna in the soup for 20 minutes, and then pour out the soup.

2. How to cut the material: Beef should be cut into thin slices and frozen, shiitake mushrooms and cabbage should be cut very thinly, green onions should be cut obliquely, enoki mushrooms should be dispersed after removing both ends, leeks should be cut into 7 8 cm long, and chrysanthemum should be washed.

3. How to make the sauce: Add soy sauce, vinegar, radish juice, finely chopped shallots, whole sesame seeds, etc. to 2 cups of hot pot soup, and stir evenly.

4. Put it in the hot pot soup and cook: As soon as the hot pot soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot, and add the sauce after cooking. After eating the meat and vegetables, add the thin noodles, add the green onion, minced garlic, pepper, sesame salt, etc. and bring to a boil, and finally season with salt and pepper.

You can do 2 1, wash the white radish and peel it, and cut it into small rings.

2. Wash the pork leg bones.

3. Boil water, blanch the pork leg bones, and remove the blood.

4. Take out the pork leg bones and put them in the pot and boil the soup with the white radish.

5. Fill a pot of water and bring to a boil.

6. Boil over medium-low heat for about an hour and a half, add salt to taste.

7. One box of enoki mushroom and one box of oyster mushroom.

8. Cut off the roots of enoki mushrooms, wash them, and wash and slice them.

9. Wash the lotus root, peel and cut into thin slices, and wash the coriander.

10. Soak the kelp knot in water, open the knot, wash and shred.

11. Wash the beef balls and cut the rice word knife flower (so that it is easy to boil, and it is more flavorful and good-looking), and the beef is cut into thin slices.

12. All materials are ready.

13. Add the shabu-shabu you want to eat to the pot and bring to a boil.

14. Mix the sand tea sauce and the soup base into a dipping sauce. (If he likes spicy spots, he uses chili oil and soy sauce to make a dipping sauce).

15. After the shabu-shabu is cooked, remove the dipping sauce and serve. Of course, drink some cold Coca-Cola, it's a real treat within a treat!

Ingredients: 1000 grams of beef, 500 grams of white radish, 200 grams of shiitake mushrooms.

Excipients: 6 Chaotian peppers, 2 coriander, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 20 grams of bean paste, 10 ml of soy sauce, 8 grams of salt, 5 grams of sugar, 5 ml of cooking wine, 20 ml of cooking oil, 5 grams of chili powder, 5 grams of white sesame seeds, 1000 ml of water, 5 grams of dried chili peppers.

Steps: 1. Prepare the ingredients.

2. Cut the beef into pieces, cut the white radish into pieces, cut the mushrooms into pieces, slice the ginger, mince the garlic, cut the dried chili peppers, cut the coriander into sections (for decoration), and cut the small red pepper into pieces (for decoration).

3. Blanch the beef in a pot under cold water, when blanching, put half of the ginger slices and cooking wine into the pot, put ginger and cooking wine to remove the fish, and take out the beef for later use.

4. Pour 10ml of cooking oil into the pot, add bean paste and dried red pepper to stir-fry the red oil after the oil is hot, and then add ginger slices and star anise to stir-fry to bring out the fragrance.

5. Put the blanched beef into the pot and stir-fry, then add sugar and extremely fresh soy sauce and stir-fry evenly.

6. Pour the water into the pot, then add salt to taste, after the water boils, pour all the water into the electric pressure cooker, select the beef key and press until fully cooked.

7. Blanch the white radish, then remove it for later use.

8. Blanch the mushrooms, remove them and put them on top of the white radish for later use.

9. Remove the pressed beef, put it on top of the shiitake mushrooms, and then pour in an appropriate amount of stewed broth.

10. Put the dried chili noodles, minced garlic and white sesame seeds on top of the beef.

11. Pour the remaining 10ml of cooking oil into the wok, turn off the heat when the oil temperature is hot, and then pour it on the dried chili noodles.

12. Sprinkle with coriander and small red pepper and put it on the boiler to get ready to start.

1. Choose the right beef. Beef is a food that can be fully utilized, with many edible parts and a wide range of meat quality. At present, the vendors on the market sell four kinds of beef, buffalo, yak and dairy cow, among which yellow beef and buffalo meat are the mainstay, and whether from the taste or from the quality point of view, yellow beef is far superior, therefore, before we make spicy beef, we have to go to the market to select fresh and tender yellow beef, and should choose the meat on the back of the cow is appropriate, in order to ensure the firm taste of spicy beef.

2. Master knife work. A good plate of spicy beef, in addition to the quality of the pass, the requirements for knife work are also quite high. First, the spicy beef slices should not be cut too thick, so that the chewing is more laborious, and the second should not be cut too thin, not as crystal clear as beef, no chewing head, when cutting, we must ensure that the beef slices are half a palm-size, and the thickness should be even, and when cutting, we must find the muscle texture and cut along the texture, so that it is beautiful to cut out, and it is easy to chew in the later stage.

3. Pickling. The reason why spicy beef tastes richer than fresh beef is that it has one more production process, that is, the beef is manually marinated in advance. We need to mix the cut beef with an appropriate amount of salt and egg white, stir evenly, and grasp back and forth with our hands to let the beef fully absorb the flavor of the condiment, and then put in a little pepper oil and sesame oil to let the beef absorb a certain amount of oil, and then put the beef aside, marinate for a period of time, then add starch and water, and fully stir evenly.

4. Wrap the pepper noodles. Spicy beef, spicy is the essence, after a period of marinating and grinding of the beef, we also have to prepare fresh chili powder to add the finishing touch to the beef. This step is as simple as placing the marinated beef in the chili powder one by one and rolling back and forth until every space on each slice of meat is covered with chili powder.

The main raw materials are beef, shiitake mushrooms, enoki mushrooms, etc. You can take out the pork leg bones and put them in the pot and make soup with the white radish.

Beef hot pot, generally called tendon and brain beef hot pot, generally 2-4 servings. Popular beef tendon and brain hot pot include Defeng and Yingtianfu. Once the hot pot is cooked, remove the dipping sauce and serve.

1.Hot pot soup method: Add water to the pot, put it in the sea area, turn off the heat after the water boils, then soak the dried tuna in the soup for 20 minutes, and then pour out the soup.

2.How to cut the ingredients: beef should be sliced and frozen, mushrooms and cabbage should be cut very thinly, onions should be cut diagonally, enoki mushrooms should be spread out at both ends, leeks should be cut into 7 8cm long, and chrysanthemums should be washed.

3.Sauce: Add soy sauce, vinegar, radish juice, finely chopped shallots, whole sesame seeds, etc. Add 2 cups of hot pot soup to the soup and stir to combine.

4.Boiling in hot pot soup: Once the hot pot soup seasoned with soy sauce and cooking wine is boiling, put the prepared vegetables and meat into the pot and add the sauce after cooking.

After eating the meat and vegetables, add the thin noodles, add the green onion, garlic powder, pepper, sesame salt, etc. Bring to a boil and season with salt and pepper at the end. You can.

Ingredients: appropriate amount of beef, a small piece of ginger, five dried red peppers, appropriate amount of cooking oil, a tablespoon of hot sauce, a tablespoon of lard, and an appropriate amount of salt.

Method: 1. Soak the beef in water for about an hour to remove the blood.

After an hour, remove the beef and drain it and cut it into thick slices.

3. Heat the oil, add the cut beef, and fry until the water is dry.

4. After the water is dry, put the lard and stir-fry evenly.

5. After stir-frying evenly, put the soy sauce and stir-fry for a while, then turn to low heat and add cinnamon, star anise, and ginger slices and stir-fry again for a while.

6. Stir-fry until the oil is in a state and a little sticky, add a large spoonful of hot sauce and stir-fry evenly.

7. After stir-frying evenly, pour in the boiling water that has not been covered by the beef, and then put in the dried red pepper and bring to a boil over high heat, without covering the pot, let the fishy smell float out with the water vapor, if there is foam, remove it with a spoon.

8. Cook on high heat for about 1 minute, then cover the pot, turn to low heat and simmer.

9. Put an appropriate amount of salt to taste before cooking.

Beef, cinnamon, fennel, green onion, cooking wine, ginger, garlic, bean paste, Sichuan pepper, soy sauce, rock sugar, preparation steps.

1.Cut the beef into cubes. Bring water to a boil in a pot. Put the beef in and cook over high heat for 1 minute. Remove and wash;

2.Put the beef into the pot, add boiling water, and cover the beef by 2 inches. Add cinnamon, fennel, green onions, ginger slices, cooking wine. Medium heat for 1 hour;

3.Take another wok, stir-fry garlic granules with a little oil, add spicy bean paste, Sichuan peppercorns, cooking wine, and soy sauce and stir-fry for 2 minutes;

4.Add the stir-fried sauce to the beef pan, add rock sugar and continue to cook for 1 hour. In the meantime, turn it several times, taste, add soy sauce and rock sugar as appropriate;

5.Turn off the heat until the juice is thick and the meat is rotten;

Ingredients: Beef tenderloin: 500 grams.

Sichuan peppercorns to taste.

Cinnamon slices.

4 bay leaves.

Dried chili pepper & paprika to taste.

1 piece of ginger 1 tablespoon of cooking wine.

1 tablespoon sugar.

Light soy sauce 2-3 tablespoons.

1/2 tablespoon dark soy sauce.

Salt to taste 1 tablespoon of thirteen spices.

White sesame seeds to taste.

Sesame oil to taste.

Preparation of spicy beef.

Do not wash the fresh beef tenderloin, and massage the surface with salt.

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Wrap it in a fresh-keeping bag, press it with a heavy object, marinate it overnight, and put it at room temperature in winter, and put it in the refrigerator to refrigerate it when it's hot.

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The next day, I saw blood oozing from the pickling.

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Rinse the surface with clean water.

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Cook in a pot under cold water until there is no blood.

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Cut the beef into slices, dices, cubes, whatever you like, while preparing the ingredients: bay leaves, cinnamon, star anise, shredded dried chili peppers.

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Heat the pan with cold oil and add the spices soaked in water (moist spices can better release the fragrance in the oil, and they will not paste too quickly).

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Turn off the heat and remove the spices.

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