Meng Chuan quickly shaved the beef bones off the beef, and the whole set of movements was smooth and not stuck at all, and he immediately put down the knife, "How about it, this hand is okay." ”

The little soldier hurriedly applauded, "It's amazing, chief, your sword skills are really amazing." ”

Meng Chuan smiled at the corner of his mouth and raised the meat in his hand, "I'll take this piece of meat and cook it." ”

Regardless of everyone's surprised eyes, Meng Chuan began to slice beef, and the beef should be the same thickness, so that the cooking time can be controlled, but with Meng Chuan's knife technique, this is not too easy.

Slice the beef, add dry starch, if you have sweet potato flour, it is best to use sweet potato flour, and finally add a little salt and chicken essence to grasp well.

If you use sweet potato starch, then try to grind the sweet potato starch into powder before adding, because sweet potato starch is easy to clump, and it is not easy to grasp it without adding water.

The main dish is ready, start preparing the side dishes now, the side dishes of boiled beef are the same as the side dishes of boiled meat, what to add, or it depends on what seasonal vegetables are available in this season, there is no requirement to be the same.

However, in most Sichuan restaurants, soybean sprouts, lettuce leaves, celery, cabbage, mushrooms, garlic sprouts and the like are served in Sichuan restaurants.

It just so happened that these dishes were available in the kitchen, so Meng Chuan took them directly and used them.

The amount of these side dishes must be paid attention to, if you put too much, it will not be easy to serve later.

Here Meng Chuan has a little trick, that is, use the pot to measure these dishes, Meng Chuan found a large pot, as a waiting pot, and then put these vegetables, and when the vegetables are placed at level with the pot, there is no need to put them.

When the vegetables are finished in the water, they will shrink, so you don't have to worry about running out of place for the beef.

Although the ease of ripening of these side dishes is not the same, Meng Chuan suggested that you can ignore these, after all, there are several side dishes, if you blanch them one by one, what a waste of time, and you may not be able to grasp when all the dishes are cooked, so there is no need to cook them one by one, it is enough to blanch them all in the pot for three minutes.

After three minutes of blanching, it is obvious that these vegetables have shrunk and softened, at this time you can take out these vegetables and put them in the vegetable pot, but it should be noted here that try to put the water control dry into the pot, so that the dishes will be easier to taste.

After draining all the garnishes and putting them in the bowl, it's time to start cooking the beef.

Heat the oil.

Put a little more oil, Sichuan vegetable oil is not too much and is not delicious.

Wait for the oil to be hot, put in the ginger slices and stir-fry until fragrant, as soon as the fragrance comes out, immediately put in the peppercorns, at this time do not need to stir-fry, continue to put in the bean paste, the bean paste is an artifact for Sichuan cuisine, what seasoning in Sichuan cuisine can not be put away, but not put the bean paste.

At this time, start stir-frying, the heat can be adjusted to medium heat, stir-fry the bean paste to the red oil, and then add an appropriate amount of water.

Don't add too much water here, because the beef boiled in this water should be poured into the bowl with a piece of soup later, and you can control the amount yourself.

After the water boils, take out the marinated beef in front of it and start to put it in the water, it should be noted here that you must not pour the beef into it all at once, but put it in one by one.

Because the beef in front is kneaded with starch, if you pour all the meat into it, it is likely that a lump of beef sticking together will come out in the back, and it is also beef cooked on the outside and raw on the inside.

Meng Chuan sliced thirty or forty slices of beef here, and soon all of them were sandwiched into the pot, and when the last piece of meat entered the pot, it was just right to cook for two minutes.

As soon as the two minutes are up, immediately turn off the heat, and then pour a piece of soup and meat into the bowl just now.

At this time, a plate of boiled beef has been completed ninety percent, and the last and most important step is to pour oil.

Because the beef is poured into the vegetable bowl last, so on the top, Meng Chuan sprinkled a layer of chili noodles on the beef, sprinkled with a layer of minced garlic, and those who don't like to eat garlic can not add it, but Meng Chuan is more recommended to add it, without chili noodles and garlic, the taste will be different.

At this point, continue to heat the oil.

The last step is to sprinkle hot oil, if it is a boy to make this dish, you can pour it directly from the pot, if it is a girl, Meng Chuan recommends using an iron spoon to scoop it down slowly, don't be scalded by the hot oil.

At this time, you don't need to pour too much oil into the pot, just fry a vegetarian dish and put so much oil, here Meng Chuan scooped a big spoon with an iron spoon for cooking, and the iron spoon for cooking rice is more than twice as large as the iron spoon used at home, if you make it at home, put two spoons of oil about the same.

This time, you need to wait for the oil to be very hot, it is best to be hot to smoke, Meng Chuan poured the hot oil into the boiled beef, as soon as the oil touched the chili powder and minced garlic, an attractive aroma rushed up, and then there was a smell of beef, the hot oil touched the soup, and the smell of numb and fragrant finally rushed up, and in an instant, the kitchen was immersed in the aroma of this boiled beef.

Although the cooks cook every day and smell countless aromas of vegetables, when they smell the aroma of boiled beef, their throats move, and they swallow saliva in their mouths, "This dish made by Chief Meng Chuan is really fragrant!" ”

Before they could wait two minutes, Duan You and Director Li also rushed in, "Lao Li, are you ready to cook?" I can smell the fragrance in the cafeteria, and my nose is so smart that I know it's your cooking. ”

Meng Chuan really knew that Duan You's nose was so smart for the first time, "Don't worry, this vegetable pot has just been drenched with hot oil, it's very hot, I'll serve it out, you can eat it first, and I'll be simmering a tiger skin spicy roasted eggplant later, and I'm bringing you sour radish and duck soup." ”

This is good, make three dishes at once, two of which are big dishes, but Meng Chuan didn't finish cooking, so it's not good to eat first, so he looked at Director Li, "Director Li, let's not be in a hurry now, wait for Meng Chuan to finish the meal, let's eat together, and I'll call the political commissar later." ”

This is for sure, of course Director Li will not have an opinion, this meal itself was made by Meng Chuan, and he must wait for Meng Chuan, as for the political commissar, who is also the head of the regiment, it is impossible to say that he does not call the political commissar when he eats, "Okay, then let's continue to talk about the military training and transfer of students, and you ask the correspondent to call the political commissar to eat." ”

Duan You nodded, "Okay, then let's go out and talk, don't delay Lao Jiao's cooking." By the way, Lao Li, the food is a little spicy, I like to eat spicy. ”

Meng Chuan smiled, "Don't worry, do you think the tiger skin spicy roasted eggplant can be spicy, it is guaranteed to be with your appetite." ”