What kind of dish is stilted beef, and the practice of stilted beef noodles

"Stilts" is a Chongqing dialect, and in the past, it was used to describe the kind of boss who didn't care about everything, was high up, and enjoyed his success as "stilted boss". Nowadays, the word "stilts" has become the name of a hot pot - "stilt beef". The meaning of the word "stilted" has also changed, referring to the leisurely and self-satisfied demeanor of eating happily.

In fact, this stilted beef is a nourishing beef offal soup pot, which not only has the characteristics of hot pot with rich materials and casual scalding, but also combines taste and nourishment, so it is very popular with some diners.

Raw material. Kilogram of yellow beef, 700 grams of cooked beef offal (heart, tongue, belle, hoof tendons, etc.), half a native hen, 500 grams of white radish, 100 grams of ginger, 150 grams of green onions, 3 grams of Sichuan pepper, 250 grams of rice wine, appropriate amount of refined salt, 10 grams of chicken essence, 15 grams of monosodium glutamate, 5 grams of pepper, 100 grams of cooked lard, a little wolfberry, jujube, codonopsis, angelica, astragalus, Fuling, yellow essence and other medicinal materials.

How to make it: 1) Select beef forelegs, ribs and other yellow beef into clean water and soak for about 20 minutes, cut into large pieces weighing about 500 grams each, put them in a soup pot with hens, mix with water and submerge to boil, skim off the foam, add ginger (pat broken), green onions, ginger, peppercorns (wrapped), cook in rice wine, and then simmer over low heat. When simmering, always keep the soup slightly boiling, until the beef is ripe, take it out and let it cool and cut into large slices.

Beef offal is also boiled with ginger, green onions, and rice wine until it is seven or eight ripe, and then processed with knife skills. Peel the radish and cut it into cubes.

2) Strain the soup with clean gauze to remove the ginger, green onion, Sichuan pepper, and meat residue residues, and then pour the strained beef broth into another clean clay pot. At the same time, jujube, codonopsis, angelica, astragalus and other medicinal materials are also soaked in warm water and then put into a clay pot.

3) Wash the chicken slightly and chop it into large pieces, put it in a clay pot with beef, beef offal and radish, continue to simmer until the beef is ripe, and the medicinal fragrance overflows, then add salt, pepper, chicken essence, monosodium glutamate and other seasonings, then sprinkle with wolfberry and pour in lard. Serve with saucers and other shabu-shabu.

Flavor dish preparation. Mix millet spicy and fresh chili peppers finely, add salt, monosodium glutamate, ginger juice, chopped crispy peanuts, minced coriander, chopped shallots, etc. You can also use spicy sauce and crispy bean pastry.

Peculiarity. The soup is mellow, delicious, soft and crispy, nourishing and nourishing qi, nourishing yin and strengthening bones.

Suji stilt beef, from the origin of development, has a history of 100 years, and the birth of Chongqing hot pot, quite similar, the same: are once cold in winter, the lower class can not eat good meat and good dishes, at that time some tripe, beef intestines, beef liver and other corners of the material, put in the cauldron to cook, put on the condiments to eat, because it was on the side of the road, so half squatting and half sitting on stilts, so it got this name. In the process of historical evolution, the soup is becoming more and more elaborate and evolved, using beef bones, broth, precious spices, and even some seasoned Chinese medicines, plus celery and coriander to enhance the taste, which is not only delicious but also more healthy; The raw materials in the pot have also been cut from some corners to a feast of hundreds of varieties such as beef, cowhide, beef tendon, beef brain, beef liver, and beef heart.

At present, in Suji, the most prestigious is the "whole beef seat", in addition to the soup pot boiled, there are pickled pepper beef offal, steamed beef, beef pot helmet, beef mushroom fried dumplings, spicy beef jerky, light shadow beef shredded and other side dishes and snacks, it is simply a grand meeting and enjoyment of the soul, vision and taste buds!

At the beef feast, there will always be some kimchi, braised peanuts, salted edamame, peanuts, melon seeds, pine nuts and pistachios, etc., which not only help digestion, but also serve as an aperitif.

After serving, be sure to drink a bowl of mellow, rich, clear and hot, original beef soup, which not only warms the stomach and body, but also appetizes and strengthens the spleen, helps digestion, and effectively avoids food accumulation.

There are generally two ways to make traditional stilted beef: one is to put the offal in a small bamboo basket, put it in the hot base soup and boil it, then pour it into a bowl, pour the beef broth, sprinkle some celery or coriander, and then dip it in a dry dish or soup dish to eat; The first is the hot pot eating method, which boils various spices and offal into a pot, and then picks up the offal and dips it in a dry dish or soup saucer to eat. The stilted beef I ate was neither the former nor the latter, but more like beef offal boiled in a large pot, and then the chef scooped out a bowl of beef offal whenever there was a customer.

I wonder if this kind of good stilt beef is a genre, or if the procedure has been deliberately simplified in order to maximize the benefits? But you have to say that stilt beef, with character, is delicious. So, after eating one bowl, we didn't like it, so we ordered another bowl.

The selected spices are: long pepper, angelica, saunai, star anise, fragrant bark, vanilla, fennel, grass fruit, sand kernel, white cardamom, cloves, cinnamon, fragrant fruit, jatamansi, bay leaf, grass coarse. (Poppy husks were added before) How to make it:

Add water to the pot and tie the appellant spices tightly in a cloth bag and put them into the pot, and add the old turmeric, peppercorns, Sichuan Yibin sprouts (do not cut into cubes), chicken essence, monosodium glutamate, and salt. (When the smell of spices wafts out of the pot, the material bag should be removed) Put the high-quality dried chili peppers in an iron pot, add a little rapeseed oil and fry them until fragrant, and mash them (the thickness is better than the coarse powder), then add an appropriate amount of monosodium glutamate and salt. The bowl is filled with raw celery knots at the bottom; Sprinkle chopped chives and coriander on top of the blanched beef offal.

Prepared in proportion: long pepper, angelica slices, samani, star anise, cinnamon, cumin, grass fruit, sand kernels, grass fruit, white cardamom, cloves, bay leaves, white pepper!

It's very simple, put more chili pepper soy sauce.

Ingredients: half a catty of tripe, half a catty of beef shutters, half a catty of beef bones, 1 catty of beef tenderloin, 2 star anise, 1 piece of cinnamon, 1 teaspoon of cumin, 2 grass fruits, 2 sand kernels, 10 cloves, 2 bay leaves, 1 teaspoon of white pepper, 3 long peppers, 3 pieces of angelica, 3 pieces of Sannai, 4 pieces of white cabbage, 1 tablespoon of chili noodles, 4 rock sugar, appropriate amount of salt.

Steps: 1. Prepare the seasoning and put it together.

2. Make two seasoning packets and set aside.

3. Blanch the beef bone in hot water to remove the dirt, then add water to boil and turn to low heat, add the seasoning package and simmer for about 50 minutes.

4. I put the tripe in a pressure cooker for 40 minutes and press it, or it can be stewed with bones.

5. Put the cooked tripe into a casserole soup pot where the bones and meat are stewed. Add salt to taste and simmer for 40 minutes.

6. Add beef shutters and cabbage leaves 2 minutes before cooking, and blanch slightly. Remove from the pan.

7. Chop sesame oil, small red and green chili peppers, minced garlic, salt, and monosodium glutamate (add grinding and oyster sauce as needed) into an oil dish dipping sauce.

8. We don't eat coriander, so we can add green onions and coriander to our own taste after the rotten filial piety pot.

Preparation of stilted beef: Prepare ingredients: 300 grams of cured beef, 5 sour chili peppers, 3 red chili peppers, 3 cloves of garlic, 3 slices of ginger, 2 chives. Steps:

1. Put an appropriate amount of water in the pot, open the water and blanch the beef for 5 minutes;

2. Take out the slices of water and set aside;

3. Cut the ingredients and prepare them for the shed;

4. Remove the oil from the pot and stir-fry the other ingredients except the green onion leaves except for the fragrant and sleepy green onion leaves;

5. Stir-fry and add cured beef;

6. Add 2 tablespoons of cooking wine and continue to stir-fry;

7. Fry the cooking wine almost dry, pour in light soy sauce, oyster sauce and other seasonings, and continue to stir evenly;

8. Pour in half a bowl of hot water and simmer;

9. Reduce the juice over high heat, add the chives leaves, and put them on a plate and remove them from the pot.

The ingredients that need to be prepared in advance include: 300 grams of cured beef, 5 sour chilies, 3 red chilies, 3 cloves of garlic, 3 slices of ginger, and 2 chives.

1. Put an appropriate amount of water in the pot, and blanch the beef for 5 minutes.

2. Take out the slices of water and set aside;

3. Cut the ingredients and set aside.

4. Remove from the pot and add the oil, add other ingredients except chive leaves and stir-fry.

5. Stir-fry and add cured beef;

6. Put the lead into 2 tablespoons of cooking wine and continue to stir-fry.

7. Fry the cooking wine almost dry, pour in light soy sauce, oyster sauce and other celery seasonings, and continue to stir evenly.

8. Pour in half a bowl of hot water and simmer;

9. Reduce the juice over high heat, add the chives leaves, and put them on a plate and remove them from the pot.

To make the stilt beef tender, you can take the following methods:

1.Marinating: Marinate the cut beef pieces with marinated ingredients (such as soy sauce, cooking wine, cornstarch, etc.) for a period of time, usually recommended to marinate for 30 minutes to 1 hour. The acidity and salt during the curing process act as tenderizers.

2.Beef shabu: Blanch the cut beef in boiling water, then drain and set aside. This can remove blood and impurities from the surface of the beef, making the beef more tender.

3.Beef pickled pepper powder: Mix the cut beef pieces with an appropriate amount of pickled pepper powder and marinate for a while. The enzymes in paprika are able to break down proteins, making beef more tender.

4.Quick stir-frying: When stir-frying beef, use the method of high-temperature quick stir-frying to try to maintain the original flavor and tenderness of the beef. The stir-fry time should not be too long, so as not to overcook and cause the meat to become tough.

5.Beef slices are reversed: When cutting beef, pay attention to making the blade perpendicular to the meat grain, so that the cut meat slices are more tender.

It is important to note that the tenderness of the beef is also related to the quality of the beef itself. Choose high-quality beef, such as tender beef or ribeye steak, for a better taste.

The ingredients that need to be prepared in advance include: 300 grams of cured beef, 5 sour chilies, 3 red chilies, 3 cloves of garlic, 3 slices of ginger, and 2 chives.

1. Put an appropriate amount of water in the pot, and blanch the beef for 5 minutes.

2. Take out the slices of water and set aside;

3. Cut the ingredients and set aside.

4. Remove from the pot and add the oil, add other ingredients except chive leaves and stir-fry.

5. Stir-fry and add cured beef;

6. Add 2 tablespoons of cooking wine and continue to stir-fry;

7. Fry the cooking wine almost dry, pour in light soy sauce, oyster sauce and other seasonings, and continue to stir evenly;

8. Pour in half a bowl of hot water and simmer;

9. Reduce the juice over high heat, add the chives leaves, and put them on a plate and remove them from the pot.

Ingredients: beef offal, green onion, ginger, garlic, coriander, Sichuan pepper, chili flakes, millet spicy, marinade packet.

1. Make a marinade package: put long pepper, angelica slices, sannai, star anise, cinnamon, cumin, grass fruit, sand kernel, grass fruit, white cardamom, cloves, bay leaves, and white pepper into the material bag.

2. Cut the beef brisket into pieces, wash the beef stick bones, butter, put it in a pot, pour water, add an appropriate amount of salt, garlic, peppercorns, and marinade packets, and cook over medium-low heat for 2 to 4 hours.

3. Cut tripe and beef hoof tendons into filaments, slice beef shutters, slice beef exhibitions, and wash them.

After 4 hours, turn off the heat and bring the boiled soup pot.

5. Put the beef hoof tendon and tripe in the soup pot and cook for 40 minutes, then put in the beef shutters and blanch for 1 minute, marinate the beef and blanch for 5-8 seconds, then serve the soup with the soup, sprinkle with coriander, and serve with chili noodles and dip in the dish.

Half a catty of beef hoof tendons and half a catty of tripe.

Half a catty of cow shutters and 1 catty of cow stick bones.

1 pound of beef tenderloin.

Accessories: 1 coriander and 2 star anise.

1 cinnamon 1 teaspoon cumin.

2 grass fruits and 2 sand kernels.

10 cloves and 2 bay leaves.

1 teaspoon white pepper and 3 long peppers.

Angelica dahurica tablets 3 tablets Sannai 3 tablets.

4 white cardamom 1 tablespoon chili flakes.

Steps to prepare stilt beef.

1.Long pepper, angelica slices, samani, star anise, cinnamon, cumin, grass fruit, sand kernel, grass fruit, white cardamom, cloves, bay leaves, and white pepper are packed into a gauze bag and tied tightly.

2.Cut the beef loin into pieces, wash the bones of the beef stick, put it in a soup pot, add enough water, put it in a spice gauze bag, boil it over high heat, boil it over medium-low heat for 2 3 hours, and add salt.

3.Shred the tripe and beef hoof tendons, slice the beef shutters, and wash them. Wash the celery and finely chop.

4.Put the beef tendon and tripe in the soup pot and cook for 40 minutes, then blanch the beef shutter for 1 minute, then put out the soup, sprinkle with coriander, and dip the dish with chili noodles to eat.

If you want to eat beef soup, you don't have to buy it, teach you the exclusive secret of Sichuan flavor, fresh and delicious, especially delicious to eat, the key is also nutritious, healthy, economical and right, let's try how it tastes, agriculture, countryside, farmers, Sichuan cuisine, food.

There is a soup with special cooking ingredients, so you can eat it outside.