Both "spicy beef jerky" and "tangerine beef" are two of the most popular cold dishes in Sichuan cuisine, and they are served with sake. Here is an introduction to the production method for everyone.
Spicy beef jerky
Features: spicy dry flavor, crispy residue.
Ingredients: 500 grams of cooked beef 50 grams of chili oil 4 grams of pepper oil 15 grams of cooked sesame seeds 10 grams of pepper noodles 10 grams of refined salt 15 grams of sugar 15 grams of monosodium glutamate 15 grams of sesame oil 5 grams of white wine 50 grams of green onions 20 grams of ginger 500 grams of beef soup 1000 grams of cooked vegetable oil (consumes about 200 grams)
Preparation Method:
1. Use cooked yellow beef with less tendons, cut into strips about 5 cm long and 0.8 cm thick, and taste with salt, ginger, green onion and white wine for 40 minutes.
2. Put the pot on the high heat, heat the oil to 60%, add the beef strips and fry until brownish red and crispy outside.
3. When some oil is boiled to 50% heat, add ginger and green onion and stir-fry until fragrant, add soup and refined salt, sugar and beef strips, switch to low heat to slowly collect the juice, when the water is dry, with a sense of moisture, put the pot into the plate, add MONOSG, chili noodles, pepper noodles, chili oil, sesame oil and mix well, sprinkle cooked sesame seeds and mix well after cooling.
Tangerine peel beef
Features: red and bright color, dry and fragrant slag of flesh, with tangerine peel aroma.
Ingredients: 500 grams of net beef 15 grams of dried chili pepper 20 grams of peppercorns 15 grams of ginger 15 grams of sugar 15 grams of refined salt 7 grams of sugar mash juice 25 grams of fresh soup 250 grams of cooking wine 25 grams of monosodium glutamate 10 grams of sesame oil 10 grams of green onion 1000 grams of cooked vegetable oil (consume about 100 grams)
1. Cut the tangerine peel into 2 cm square pieces and soak in warm water.
2. Cut the green onion into segments, the ginger is broken, and the dried pepper is changed to a 2.5 cm long knot.
3. Use beef marbles, cover meat or back willow meat, remove the tendons, cut horizontally into slices of about 6.6 cm long, 4.5 cm wide and 0.3 cm thick, mix well with salt, cooking wine, ginger and green onion, taste for 30 minutes, and then pick up the ginger and green onion.
4. Put the pot on the high heat, burn the oil to 70% of the oil temperature, put in the beef slices, fry until brownish red fishing out; the pot with another 100 grams of oil to burn to 40% hot, under the dried pepper, pepper fried fragrant brown red, under the tangerine peel stir-fried aroma, add fresh soup and pour into the fried beef slices, soak the tangerine peel water, add refined salt, sugar, sugar color after slightly harvesting the juice, add mash juice, monosodium glutamate, to be harvested after the juice is brightened, under the sesame oil, stir-fry the pan evenly.
Feel free to share the traditional recipes of Sichuan cuisine, so stay tuned.