Description:The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young Taste: A little hot Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: 500 of beef, from 100 grams of bamboo shoot ti...
Boiled beef
- The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young
- Taste: A little hot
- Make the difficulty: Ganish food (intermediate)
- Make time: 20 minutes
- The materials: 500 of beef, from 100 grams of bamboo shoot tips, 50 grams of garlic bolt
- Condiment: Do 15 of hot pepper, 10 of soy sauce, beans petals of 20, county of Dancheng, wake up poor juice 10, 2 grams of salt, 3 grams of Chinese prickly ash, 75 grams of vegetable oil, 10 grams of cooking wine, 15 grams of bean powder, 50 grams of fresh soup
- Boiled beef method:
- 1,The beef is cut about 5 centimetres long, stretch 3 centimetres wide, 0.3 centimetres thick, the poor juice is mixed thoroughly with salt, water bean powder, wake up
2,The lettuce cuts a thin slice nearly 6 centimetres long sharp. The garlic bolt is cut into the festival about 4.5 centimetres long, beans one chops thinly in Dancheng county
3,The frying pan is put at the very hot oven, down the oil to boil hotly, put the hot pepper and stir-fry before stewing to taking out dark redly, chop thinly. Put the beans one in the pan bright and outstandingly, put and chop the thin hot pepper and Artemisia bamboo shoot tip to fry for several times, mix fresh soup, add cooking wine, soy sauce, garlic bolt, boil until garlic bolt broken to grow, sort out, hold on nest in the set from bamboo shoot tip and garlic bolt
4,Meat slices tremble, drift off in pan, wait, set aside scattered boil, boil of the younger generation pan, ladle out, stamp at a Chinese food, spread it cayenne pepper, Chinese prickly ash, and then water the boiling oil - Note:
- The color is red and rich, rough, hot, fresh, soft, hot
