How to make boiled beef slices more tender

Boiled beef slices is a delicacy that many people like to eat, because the beef in the boiled beef slices is very tender, and the other side dishes are also infused with the freshness of the beef. However, one characteristic of beef is that it becomes tough very easily after being cooked for a long time, and it is difficult to chew. Therefore, many people encounter this problem when cooking boiled beef slices: the beef is very tough. So how do you cook boiled beef slices to make it more tender?

1 Method 1

Ingredients: 200g beef, 1 celery tip, 30g celery leaves, 100g bean sprouts, 50g enoki mushrooms, 4 cloves of garlic, 1 shallot, 1 small piece of ginger, 5g dried chili pepper, 5g Sichuan peppercorns, 40ml Pixian bean paste, 15ml cooking wine, 10ml starch, some Sichuan pepper powder, some chili powder, some salt, 3g sugar, 1g chicken stock, some water, some oil

Method: 1. Wash the beef, cut it into thin slices and boil it; 2. Add starch, a little salt and cooking wine; 3. Mix well and marinate for 15 minutes; 4. Chop the ginger, garlic, green onion and dry chili; 5. Blanch the lettuce leaves, bean sprouts and enoki mushrooms in water in batches, and cut the lettuce tips into thin strips; 6. Drain the blanched vegetables and place them in a bowl with the lettuce strips; 7. Heat the pan and pour in more oil. When the oil is 70% hot, add peppercorns, ginger, half of the chopped green onions, dried chili peppers and minced garlic to bring out the aroma; 8. Add Pixian bean paste to stir-fry until the oil turns red, then add chicken essence; 9. Pour in an appropriate amount of boiling water and add salt; 10. Bring the water to a boil and turn to medium heat; 11. Use chopsticks to pick up the beef slices, put them in one by one, quickly break them up, and turn off the heat immediately after they change color; 12. Pour the soup and beef into the bowl with the vegetables; 13. Sprinkle a layer of dried chili powder, pepper powder, the remaining half of the chopped green onions, dried chili peppers and minced garlic; 14. Use a spoon to heat the oil, and when the oil is 90% hot, pour it on the chili powder and minced garlic.

Tips: 1. It is best to choose beef from the hind legs and other parts of the cow. The meat should be cut into slices of even thickness. When it is hot and the color turns white, remove it from the pot when it is cooked. If it is left for too long, the meat will become tough. 2. Side dishes are mainly coniferous vegetables, the most common ones are bean sprouts, lettuce tips, celery, etc. 3. Because Pixian bean paste is salty, you need to be careful when adding salt. 4. Add or reduce the amount of dried chili powder and Sichuan pepper powder according to your taste. I like it more spicy so I use more Sichuan pepper powder. 5. The final pouring of oil is the key, which can bring out the aroma of the whole dish.

2 Method 2

Ingredients: 500g beef, 100g rapeseed, 50g green garlic, 30g vegetable oil, 15g cooking wine, 5g dark soy sauce, 5g corn starch, 10g bean paste, 10g chili (red, sharp, dry), 5g Sichuan pepper, 5g green onion, 3g ginger, 5g white garlic

Method: 1. Wash and slice the beef, add starch, refined salt, cooking wine and dark soy sauce and mix well; 2. Wash and cut rapeseed and green garlic into sections; 3. Heat the pan, add dried chili peppers and peppercorns, stir-fry on low heat until crisp, remove and let cool; 4. Crush the peppercorns and cut the chili peppers into sections; 5. Cut the green onions into flowers, and slice the ginger and garlic; 6. Heat oil in a wok, add chopped green onions, ginger, garlic slices, and bean paste and stir-fry until fragrant, add appropriate amount of water, refined salt, MSG, green garlic segments, and rapeseed segments and bring to a boil; 7. Remove the green garlic and rapeseed and put them into a soup bowl; 8. Put the beef slices into the boiling soup, cook over high heat until the beef is cooked through, pour into a soup bowl, sprinkle with chili segments and peppercorns; 9. Heat oil in a wok, add dried chili peppers and peppercorns and fry until fragrant, then pour into the soup bowl.