In modern times, as we all know, boiled beef is actually characterized by delicate meat, fresh and delicious, oily but not greasy, and is a representative dish of Sichuan cuisine. Pen % fun % Pavilion www.biquge.info

However, it is just a simple dish of boiled beef, and when it comes to specific methods, there are more than a dozen of the most commonly used.

Jiang Jianghao searched in his mind for the most suitable one.

When it comes to the practice of boiling beef, the first method that comes to mind is the first method, which is relatively simple and the ingredients are not complicated.

The raw materials required are: 150 grams of beef, 50 grams of green onion and garlic, 6 grams of dried chili pepper, 1 gram of Sichuan pepper, 2 grams of salt, 20 grams of water starch, 20 grams of bean paste, 15 grams of soy sauce, 10 grams of sesame oil, 25 grams of refined oil, 5 grams of ginger, 20 grams of cooking wine, and an appropriate amount of broth.

The next steps are: 1. Cut the beef into slices and cut the green onion into segments. Put the bean paste in a hot pan and sauté until fragrant. 2. Pour the stock into the pot and add the beef slices and green onions. 3. Cook in a pot for 3 minutes. 4. Add seasoning and reduce juice.

This is the simplest method, and then there is a more responsible method, the materials required are: 250 grams of beef tenderloin, 150 grams of green garlic, 150 grams of cabbage heart, 100 grams of celery heart, 15 grams of dried chili peppers, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

This step is more complicated than the previous one, the specific steps are: 1. Cut the beef into thin slices 5 cm long and 3 cm wide, put it in a bowl, use soy sauce and cooking wine to taste, and mix well with water and bean flour. 2. Wash the green garlic, cabbage and celery and cut them into 6.5 cm long segments and pieces. 3. Dry chili peppers and peppercorns under the heat of oil in the pot, fry them brown-red (do not fry them, take the excellent fragrance as the degree), remove and chop finely. Add green garlic, cabbage and celery to the crude oil in the pot, and fry until it is broken and put on a plate. 4. Heat the oil in the pot, fry the Pixian bean paste, fry it red, and add soup (to an appropriate amount, too much will taste light; Too little bean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue. 5. Put the green garlic, cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put them into a deep dish or lotus leaf bowl. 6. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened.) If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age). 7. Gently spread with chopsticks, pour it into the plate or bowl of the assembly material just cooked, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

The ingredients required for the third method are: Ingredients: beef tenderloin (250 grams), lettuce (100 grams), soybean sprouts (100 grams), dried chili peppers (10 pieces), Sichuan peppercorns (1 tablespoon), ginger (3 slices), green onions (2 roots), garlic (3 cloves) Marinade: light soy sauce (2 tablespoons), cooking wine (1 tablespoon), corn starch (1 tablespoon), egg white (1 tablespoon), sugar (1/3 tablespoon), water (3 tablespoons) Seasoning: oil (3 tablespoons), chili oil (3 tablespoons), light soy sauce (1 tablespoon), chicken powder ( 1/2 tablespoon), a pinch of peppercorns

The specific production steps are: 1. Wash the beef tenderloin, cut it into thin slices against the texture, add marinade to grasp it well, and marinate for 15 minutes; Dice the dried chilies, mince the ginger and garlic, and chop the green onions.

2. Peel and wash the lettuce and cut it into thin slices obliquely; Remove the old roots of the soybean sprouts, wash them, blanch them in boiling water, and drain them from the cold river. 3. Take a large bowl, first spread a layer of soybean sprouts on the bottom, and then a layer of lettuce slices. 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 the minced ginger and garlic, minced green onion and dried chili pepper and stir-fry until fragrant. 5. Stir in 2 cups of water and bring to a boil, add 3 tablespoons chili oil, 1 tablespoon Haitian Premium Light Soy Sauce and 1/2 tablespoon chicken broth powder to taste. 6. Add the beef slices and stir quickly, cook until the meat slices change color, then turn off the heat. 7. Pour the boiled beef into a large bowl and pour over the lettuce and soybean sprouts. 8. Sprinkle with 1 tablespoon of Sichuan pepper powder and chopped green onion and serve.

After that, there is a fourth method: the required ingredients are: 400 grams of beef, 300 grams of lettuce, 50 grams of garlic sprouts, 1 green onion, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch, 10 dried chili peppers, 10 grams of cooking oil, 3 tsp soy sauce, 3 tsp cooking wine, 3 tsp bean paste, 1 tsp refined salt, 1/2 tsp monosodium glutamate.

The fourth method is not technically difficult to say, and it is not much different from the first pose.

The specific method is: 1. Slice the beef, mix it with a little salt, cooking wine, and starch. 2. Wash and break the lettuce, blanch it slightly in the pot, remove it and put it at the bottom of the bowl. 3. Cut the garlic sprouts into sections, slice the green onion, ginger and garlic, and cut the dried chili pepper into sections. 4. Heat the cooking oil, add the bean paste, green onion, ginger, garlic and dried chili pepper to stir until fragrant, cook in cooking wine and soy sauce, add a large bowl of boiling water, cook slightly, and remove the residue of the bean paste. 5. After the soup boils, put the beef slices into the pot, then put in the garlic sprouts, salt, monosodium glutamate, and pour the water on the lettuce after boiling again.

In addition, the fourth method is characterized by salty, fresh and spicy, mellow and delicious. But there is one tip to pay attention to, and that is not to cook the beef fillet for too long, otherwise the beef will not taste good.

After that, there is a fifth method, which requires the following ingredients: beef tenderloin (250 grams), lettuce (100 grams), soybean sprouts (100 grams), dried chili peppers (10 pieces), Sichuan pepper (1 tablespoon), ginger (3 slices), green onion (2 roots), garlic (3 cloves) Marinade: light soy sauce (2 tablespoons), cooking wine (1 tablespoon), corn starch (1 tablespoon), egg white (1 tablespoon), sugar (1/3 tablespoon), water (3 tablespoons) Seasoning: oil (3 tablespoons), chili oil (3 tablespoons), light soy sauce (1 tablespoon), chicken broth ( 1/2 tablespoon), Sichuan peppercorn powder (1 tablespoon).

The specific steps are: 1. Wash the beef tenderloin, cut it into thin slices against the texture, add the marinade and grasp it well. Marinate for 15 minutes; Dice the dried chilies, mince the ginger and garlic, and chop the green onions. 2. Peel and wash the lettuce and cut it into thin slices obliquely; Remove the old roots of the soybean sprouts, wash them, blanch them in boiling water, and drain them from the cold river. 3. Take a large bowl, first spread a layer of soybean sprouts on the bottom, and then a layer of lettuce slices. 4. Heat 3 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry until fragrant. Pick it up and discard it, leave the oil in the pot, pour in the minced ginger and garlic, minced green onion and dried chili pepper and stir-fry until fragrant. 5. Stir in 2 cups of water and bring to a boil, add 3 tablespoons chili oil, 1 tablespoon Haitian Premium Light Soy Sauce and 1/2 tablespoon chicken broth powder to taste. 6. Add the beef slices and stir quickly, cook until the meat slices change color, then turn off the heat. 7. Pour the boiled beef into a large bowl and pour over the lettuce and soybean sprouts. 8. Sprinkle 1 tablespoon of Sichuan pepper powder and chopped green onion and serve.

However, there are some specific details of this fifth method that must be strictly paid attention to, such as the following points: 1. Soybean sprouts should be blanched in boiling water, and then spread at the bottom of the bowl. 2. The beef is first slapped with the back of the knife to loosen the meat fiber, and then sliced and marinated with egg white and cornstarch, which can make the taste of the beef more tender. 3. Peppercorns are fried in oil, and they can be discarded, otherwise they will be spicy if you accidentally eat, and after the boiled beef is cooked, sprinkle with pepper powder to increase the numb flavor. 4. Slice the lettuce at the bottom of the bowl, pour in the boiled beef, and it will be blanched soon, without the need for flying water. 5. The beef should not be put into the pot too early, otherwise it will be too old, first cook the spicy soup, and then put in the beef to stir and blanch.

There are many different methods, and Jiang Jianghao thought about it, and all the above species were abandoned, and he chose a method with a relatively high difficulty coefficient.

You must know that this is a typical Sichuan dish that everyone knows. This dish is characterized by a thick spicy flavor, smooth and tender, and a hot pot flavor. If pork is used as raw material, it is called boiled pork slices. Anyone who has done it knows that the selection of beef materials is very important, and it is best to choose meat without gluten, skin, oil and fat. From the point of view of the part, the best meat should be selected for the part such as the hind leg of the cow. The side dishes are not very particular, everything can be done, mainly coniferous vegetables, the most common with soybean sprouts, lettuce tips, garlic sprouts, celery, etc. Critical: The beef slices should be cut thick and even, and the hot soup pot should be slid until the color turns white and broken, and the meat will become old after being heated for too long.

Therefore, Jiang Jianghao prepared three main ingredients, 200g of lean beef, 150g of soybean sprouts, and 2 tips of lettuce.

In addition, he prepared 2 garlic, 1 small piece of ginger, 2 tablespoons of Pixian bean paste, 2 tablespoons of dry starch, peppercorn noodles according to personal taste, dried pepper noodles according to personal taste, a little chicken essence, half a handful of peppercorns, rapeseed oil, water (adjust the amount according to the size of the bowl and the amount of dishes).

After that, he handled it with the same care as the next steps: 1. Wash the beef and cut it into thin slices about 54 cm long and 2.5 cm wide. 2. Add dry starch, a little salt and chicken essence to grasp well (the beef itself has water, no need to add water, if it is really uneven, drop a few drops of water or light soy sauce). 3. Slice the ginger and mince the garlic. 4. Lettuce tips with roots and leaves, cut thick slices. 5. Then cut it into small pieces about 6cm in length. 6. Boil the lettuce and soybean sprouts in boiling water. 7. After cooking, remove and drain. 8. Spread the dish in a large bowl ready for the boiled pork slices. Spread the soybean sprouts underneath and the greens on top. 9. After the pot is hot, pour the oil, and the oil should be more. It is 2---3 times that of the usual stir-fry. When the oil is hot, add the ginger slices and stir-fry. 10. Immediately put in the peppercorns. 11. After stir-frying twice, add the bean paste and stir-fry a few times. 12. Burst out of the fragrance, and the oil will burst out of the taste. 13. Add water. Put a little chicken bouillon. When the water is boiling, hold the beef slices with chopsticks and put them down one by one. After letting it out, quickly scatter it, and turn off the heat immediately after changing color. 14. Pour the soup and meat into a large bowl lined with vegetables. 15. Sprinkle with a layer of dried chili flakes. 16. Spread another layer of minced garlic. 17. Wash the pot, heat it, pour in rapeseed oil, after the oil is 9 hot, pour it on top of the pepper noodles and minced garlic. (The amount of oil is the amount of fried vegetables that are usually poured in). 18. Sprinkle another layer of peppercorns. 19. When eating, turn it twice with chopsticks and you can eat.

Although this is the case, from the beginning of the system to the last step of the finished product, Jiang Jianghao has always been very aware of the following points: for example, the selection of beef materials is very important, and the meat without gluten, skin, oil and fat should be selected. From the point of view of the part, the best meat should be selected for the part such as the hind leg of the cow. The next thing is to cut the beef slices thick and evenly, slide the hot soup pot until the color turns white and break off, and the meat will become old after being heated for too long. Don't worry about undercooking, turn off the heat immediately if the meat changes color when you put it in the pot. The side dishes are not very particular, everything can be done, mainly coniferous vegetables, the most common with soybean sprouts, lettuce tips, garlic sprouts, celery, etc. Because the watercress has a salty taste, Jiang Jianghao didn't put salt. He prepared some salty salt next to him, thinking that if the taste of these guests was heavier, he could put some more in it himself. Dried chili noodles and Sichuan pepper noodles are increased or decreased in the same way according to the taste. Jiang Jianghao repeatedly reminded himself that pouring oil in the end is the key, don't omit it, and it's best to use rapeseed oil, so Jiang Jianghao also unceremoniously got a small jar of rapeseed oil from the system.