How to make fat beef in sour soup

Fat beef in sour soup is a common Chinese dish in many Sichuan restaurants. It belongs to Sichuan cuisine, and the main ingredient is fat beef, which is extremely rich in nutrition. So what should be done to make sour soup fat beef delicious? Next, let's take a look at the following practices!

Fat beef with sour soup is a common Chinese dish in many Sichuan restaurants, belonging to Sichuan cuisine. The quality of fat cattle is naturally the first factor, but after doing as the Romans do, the seasoning of sour soup is very important and should be just right. Next, introduce three methods.

Exercise 1

Food preparation

400g of fat beef, 200g of silver bud, half a bottle of Jinguan Chili sauce, 20g of wild pepper powder, 30g of Xiaoqing red pepper ring, 0/5g of coriander/kloc-,ginger rice, garlic rice, refined salt, refined wine, pepper, fish sauce, red Zhejiang vinegar, monosodium glutamate, fresh soup and chicken oil.

Production steps

1, the fat beef is sliced with a slicer, seasoned and boiled in a boiling water pot until it is cut and taken out; Select the two ends of the silver bud, leaving the middle part. After cleaning, put it in the bottom of the glass plate.

2. Wash the pot and put it on the fire, add chicken oil to heat it, add ginger and garlic to saute, then add Jinguan Chili sauce and wild pepper powder to stir fry, cook carved wine, add fresh soup, add coriander and cook it slightly.

3. Then knock off all the dregs, add salt, pepper, fish sauce, monosodium glutamate and red Zhejiang vinegar, pour the cooked fat beef slices, then pour the soup into a glass plate with silver buds, and finally sprinkle with fresh Xiaoqing red pepper rings.

The method of sour soup fat beef

Exercise 2

Food preparation

Ingredients: Fat beef roll, two red pestles, (blanched after washing, peeled), Flammulina velutipes, and a little parsley.

Seasoning: Kaili red sour soup, sugar, salt, white vinegar, monosodium glutamate, pepper (I forgot to shoot it), pepper, garlic slices, chopped green onion and Jiang Mo.

Production steps

1. Boil water in a pot, turn off the fire after the water boils, and drain the washed Flammulina velutipes in water.

2. Boil the water again, turn off the fire after the water is boiled, and put the fat beef roll into boiling water to change color. The reason for turning off the boiling water is to keep the fat beef rolls fresh and tender. If you accidentally light it, the fat beef roll will be old, and the fat beef will be served with the sour soup version of the drained red soup. 3. Stir-fry the wok over high heat, pour in oil, and add shredded ginger, garlic slices and chopped green onion.

4. Stir-fry in red oil after frying, and pay attention to stir-fry for a long time until the thick juice is out of the pot.

5. At this time, add Kaili red sour soup and stir fry a few times.

6. Add a bowl of water.

7. Add a little sugar, salt and seasoning after boiling, and then add some wild pepper juice, but don't put it too early, because cooking for too long will evaporate the sour taste. If it is not sour enough, you can add some white vinegar.

8. After cooking for a while, add Flammulina velutipes and fat beef, put monosodium glutamate, and immediately turn off the fire.

9. After the wok is on fire, pour in the oil and add the pepper to stir fry. In order not to affect the appearance, throw away the fried peppers, pour the pepper oil into the fat beef in the sour soup, and sprinkle with coriander.

The method of sour soup fat beef

Exercise 3

Food preparation

Fat beef, Flammulina velutipes, mung bean vermicelli, peanut oil, salt, ginger, garlic, starch, pickled pepper, white vinegar, garlic and eggs.

Production steps

1. Quick-frozen beef slices are taken out in advance and naturally thawed. Wash Flammulina velutipes and wash it for later use. Soak vermicelli in soft sour soup, chop beef and ginger, flatten garlic, and chop pepper for later use.

2. Add a small amount of egg white with salt and a little dry starch, gently stir the beef slices and season.

3. Put a spoonful of oil in the pot, heat it, pour the beaten eggs and fry until they are mature, then add Jiang Mo, pepper powder and garlic cloves, fry until fragrant, add a bowl of water to boil, and then turn the heat down 15-20 minutes until the soup is milky white.

4. Filter the cooked soup with a colander to remove impurities such as broken eggs, pickled peppers, ginger, etc., pour the filtered clear soup back into the pot, add salt and white vinegar to taste, boil, add Flammulina velutipes and vermicelli to boil, put the fat beef slices with good taste, and poke them away with chopsticks. Turn off the heat as soon as the soup is boiled and take it out.

5. Cut the shallots into sections and sprinkle them on the vegetable surface to serve.

Matters needing attention

1. Fat cows can buy thicker ones, or ask the butcher to cut them now when buying them, and cut them thicker. After cooking, the taste is more delicious, it is not easy to cook, and the food is more beautiful. You can also use beef tenderloin to cut yourself into slightly thinner slices, which are just as tender.

2. If you think it is too troublesome to filter chopped peppers and soaked ginger, you can also omit this process, but the sour soup fat beef is not refreshing enough, and there are many dregs in your mouth, but it does not affect the taste.

3. fry the eggs first and then add water to make the soup milky white and fragrant. This is the secret of Aauto's faster white soup. This can make up for the defect that ordinary people don't have enough delicious soup. You can also try to cook the soup like this when you are cooking at home. After cooking the white soup, you don't have to break the eggs. Of course, the soup you get out is more refreshing. Broken eggs can be eaten with a little soy sauce and are not wasted.

4. If you like the strong sour and spicy taste, you can increase the amount of white vinegar and wild pepper. Yellow wild pepper is better, sour and appetizing, and gray-green wild pepper is salty and fresh, which is not suitable for making this sour soup. Otherwise, it's sour enough and salty enough.

5. Besides vermicelli and Flammulina velutipes, you can also put loofah and auricularia auricula, which are richer in taste and beautiful in color.

nutritive value

Fat beef with sour soup is a kind of high-density food, which is delicious and nutritious. It not only provides abundant protein, iron, zinc and calcium, but also is the best source of vitamin B group needed every day, including folic acid, vitamin B and riboflavin. Eating fat beef can go with seafood and vegetables. Seafood is rich in protein, iron and vitamins, which is more nutritious and easily absorbed by human body.