Which part of beef should be boiled

Boiled beef is a common home-cooked dish. When making boiled beef, it is best to choose beef tenderloin, because this type of beef is leaner and tender, making it very suitable for making boiled beef. The method of making boiled beef is also relatively simple, and it can be paired with many vegetables, such as bean sprouts, or other vegetables. The nutritional value of boiled beef is also relatively high, which can whet people's appetite.

Which part of beef should be boiled

The beef must be real beef tenderloin, which is the two pieces of lean meat on both sides of the cow's spine. Only this piece of meat is suitable for making this dish.

How to cook boiled beef

Ingredients: 200g beef tenderloin, 60g bean sprouts, 5 cloves of garlic, 1 piece of ginger, 1 star anise, a dozen dried chilies, a dozen peppercorns, 5g coriander Seasoning: salt to taste, a little white pepper, 2 spoons of cooking wine, 15g Pixian bean paste, 2g starch, a little pepper powder, a little chili powder, a little chicken essence, and a proper amount of broth

Preparation method 1: Blanch the bean sprouts in advance, slice the beef and garlic and set aside. 2: Add salt, cooking wine, starch and white pepper to the beef tenderloin, mix well and marinate for about 15 minutes. 3: Heat the pan, pour in an appropriate amount of cooking oil, add Pixian bean paste, garlic, and dried chili and stir-fry until fragrant. 4: Add broth and bring to boil over high heat. 5: Add the blanched bean sprouts. 6: Add the beef, and after adding it, quickly break it up. Turn off the heat immediately after it changes color, serve it in a bowl, sprinkle some chili powder and pepper powder on it. Use another pot, heat it, pour in an appropriate amount of cooking oil, add some peppercorns, heat it until it is 90% hot, pour it on the meat slices, and finally sprinkle some coriander on it before eating.

Method 2

Ingredients: 500 grams of beef,

Accessories: 100g rapeseed, 50g green garlic,

Seasoning: 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 over low heat until crisp, remove and let cool;

4. Crush the peppercorns and cut the chili into sections;

5. Cut the green onion into pieces, and slice the ginger and garlic;

6. Heat the wok with oil, add chopped green onion, sliced ginger and garlic, and bean paste, stir-fry until fragrant, add appropriate amount of water, salt, MSG, green garlic segments, and rapeseed segments and bring to a boil;

7. Take out the green garlic and rapeseed and put them into the 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 ground Sichuan peppercorns;

9. Heat oil in a wok, add dried chilies and Sichuan peppercorns and fry until fragrant, then pour into a soup bowl.

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