Fitness boiled beef practice, boiled beef practice

If you boil beef, a good ingredient, you will lose a lot of flavor, which is equivalent to not bringing out most of the flavor and wasting the ingredients.

The essence of boiled beef lies in the combination of pepper and chili pepper in the last step, after the beef soup is poured into the plate, sprinkle pepper and dried chili pepper on the beef surface, pour in the hot oil at the moment, the hot oil and the contact of Sichuan pepper and chili pepper instantly erupt a thick hemp fragrance and burnt fragrance, the combination of the two flavors, the "hemp fragrance" comes to the nose, the taste is endless, and the aroma is overflowing.

Sichuan's boiled beef pays attention to the original taste, the beef is cut 15 minutes before cooking, the beef is cut into thin slices of about centimeters, and then salt, light soy sauce, and corn starch are mixed together.

Ingredients: 450 grams of beef, 250 grams of soybean sprouts, 5 grams of ginger slices, 10 grams of dried chili peppers, 3 grams of Sichuan peppercorns.

Seasoning: 4 grams of salt, 25 grams of bean paste, 15 grams of light soy sauce, 10 grams of sesame oil, 20 grams of cooking wine.

Step 1: Wash the pot, boil the soybean sprouts with boiling water, and put them in the bottom of the plate.

Step 2: Wash the pot, heat it and add an appropriate amount of oil, add the bean paste, and stir-fry the ginger slices until fragrant.

Step 3: Add cooking wine, add an appropriate amount of water, add an appropriate amount of light soy sauce, salt, and sesame oil, and bring to a boil.

Step 4: Put the marinated beef into the pot and cook until the beef is extended.

Step 5: Pour the beef soup into a plate with soybean sprouts on the bottom.

Step 6: Sprinkle with Sichuan pepper and dried red pepper, pour in hot oil, and you can.

When the hot oil is poured in, the two flavors are combined, and the spicy and fresh fragrance erupts, which comes to the nose and overflows with aroma.

Fitness meals can not be too greasy, must pay attention to light, boiled beef slices is boiled beef in water, which means that cooking without seasonings, but you can add a little black pepper or salt to eat when eating.

Here's how to cook the beef:Ingredients: 300 grams of beef rump, 150 ml of water, 20 grams of egg white, 10 grams of starch.

Excipients: 5 grams of green onion, 8 grams of ginger, 4 grams of garlic, 2 grams of salt, 7 grams of cooking wine, 40 grams of bean paste, 5 ml of preserved oil, 10 grams of water lake flour, 5 grams of sea pepper wheel plum noodles, 5 grams of pepper noodles.

1. Sliced green onion, ginger, minced garlic and beef rump.

2. Pour in shredded ginger, shredded green onion, water, rump meat, green onion and ginger water, egg white, cooking wine, salt and starch and marinate thoroughly.

3. Add cooking oil, pour in minced garlic and Pixian bean paste, and stir high heat until fragrant.

4. Pour in the sea pepper noodles, stir-fry evenly, water, and bring to a boil over high heat.

5. Add the beef rump and water starch and stir well.

6. Add boiling oil, peppercorns, peppercorns, sea peppercorns, pour in minced garlic and green onions, and then remove from the pot.

Material. Beef tenderloin (250g), lettuce (100g), soybean sprouts (100g), dried chili pepper (10), Sichuan peppercorns (1 tablespoon), ginger (3 slices), green onion (2 stalks), garlic (3 cloves).

Marinade: Light soy sauce (2 tablespoons), cooking wine (1 tablespoon), corn starch (1 tablespoon), egg white (1 tablespoon), sugar (1 3 tablespoons), water (3 tablespoons).

Seasoning: Oil (3 tablespoons), chili oil (3 tablespoons), light soy sauce (1 tablespoon), chicken broth (1 2 tablespoons), Sichuan peppercorn powder (1 tablespoon).

Step 1: Wash the beef tenderloin, cut it into thin slices against the texture, add the marinade and marinate for 15 minutes; Dice the dried chili, chop the ginger and garlic, chop the green onion, and cut the coriander into sections.

Step 2: Peel and wash the lettuce and cut it diagonally into thin slices; Remove the old roots of soybean sprouts, wash them, blanch them in boiling water, and drain them from the cold river.

Step 3: Take a large bowl and spread a layer of soybean sprouts on the bottom, followed by a layer of lettuce slices.

Step 4 Heat 3 tablespoons of oil, add 1 tablespoon of Sichuan pepper and stir-fry until fragrant, remove and discard, leave the oil in the pot, pour in minced ginger and garlic, minced green onion and dried chili pepper and stir-fry until fragrant.

Step 5Stir in 2 cups of water and bring to a boil, add 3 tablespoons chili oil, 1 tablespoon light soy sauce and 1 2 tablespoons chicken broth powder to taste.

Step 6Add the beef slices and stir quickly, cook until the meat slices change color, then turn off the heat.

Step 7Pour the boiled beef into a large bowl and drizzle over the lettuce and soybean sprouts.

Step 8: Sprinkle 1 tablespoon of peppercorn powder and chopped green onion and serve.

The beef slices in boiled beef are not fried in oil, but blanched in a spicy soup, hence the name boiled beef. The finished dish has a deep color and thick taste, a strong fragrance, and a fresh and tender meat slice, highlighting the unique flavor of Sichuan cuisine that is uniquely numb, spicy and hot. The following is my collection of boiled beef recipes, welcome to refer to Oh!

Preparation of ingredients

150 grams of beef tenderloin, 5 grams of dried chili peppers, 3 slices of ginger, 10 grams of soy sauce, appropriate amount of starch, half a cucumber, 1 gram of dried Sichuan pepper, 5 cloves of garlic, 15 grams of bean paste, 25 grams of oil, appropriate amount of chicken essence.

Step by step

1. Cut the beef tenderloin into thin slices according to the texture, then add starch, peanut oil and salt to grasp well, marinate for 60 minutes, and then pour out the spilled blood.

2. Dice the dried chili peppers, slice the ginger and garlic, and cut the cucumbers into knots for later use.

3. After the oil in the pot is heated for 7, add the chili section and stir-fry until fragrant, then add Sichuan pepper, garlic slices, ginger slices, and Pixian bean paste to fry the red oil; Add boiling water and light soy sauce and bring to a boil over high heat.

4. Pick up the beef slices with chopsticks, gently put them in the soup (do not stir), and bring to a boil over medium heat.

5. Remove from the pot'At the time, add chicken essence and sesame oil, then sprinkle with coriander and drink peppercorn powder, and then put the beef in a bowl with cucumber slices.

The practice of Sichuan boiled beef

Preparation of ingredients

500 grams of fat and lean beef, 100 grams of rape, 30 grams of vegetable oil, 5 grams of dark soy sauce, 10 grams of bean paste, 5 grams of Sichuan pepper, 3 grams of ginger, 50 grams of green garlic, 15 grams of cooking wine, 5 grams of starch, 10 grams of chili, 5 grams of green onions, 5 grams of garlic.

Step by step

1. Wash and slice the beef, add starch, refined salt, cooking wine, dark soy sauce and mix well, and wash and cut rape and green garlic into sections.

2. Crush the peppercorns, slice the ginger and garlic, cut the green onions, and cut the chili peppers into sections for later use.

3. Heat the pot, add the dried chili peppers and peppercorns and stir-fry over low heat until crispy, take out and let cool.

4. Heat oil in a wok, add chopped green onions, ginger and garlic slices, and bean paste and stir-fry until fragrant, add an appropriate amount of water, add refined salt, monosodium glutamate, green garlic and rape to boil.

5. Remove the green garlic and rape and lay them in the soup bowl.

5. Put the beef slices into the boiling soup, cook over high heat until the beef is cooked through, and pour into the soup bowl.

6. Sprinkle with coriander, green onions, peppercorns, and chili peppers, and pour hot oil quickly to bring out the fragrance of the seasoning.

Cooking skills

1. The beef slices should be cut thick and even, and the hot soup pot should be slid until the color turns white and the pot is broken, and the heating time should not be too long to avoid the meat becoming old.

2. The last oil must be burned until it smokes, so as to choke out the fragrance of all the ingredients.

Therapeutic effects of beef

1. Meat of bovine cattle or buffaloes. There are many breeds of cattle, and the color and shape of the coat are slightly different. It is generally mostly yellow and is called a scalper.

There are breeding in all parts of our country; The buffalo is mostly gray and black, and it is raised in most parts of China, mostly in the southern rice producing areas. Kill the cow and wash the meat, and it is better to use it fresh.

2. The elderly eat beef and cactus together, which can play a role in anti-cancer and pain relief and improve the body's immune function.

3. Beef and red dates stew can help muscle growth and promote wound healing.