What cuisine does Jintang Fat Beef belong to? Is it difficult to make this kind of food?

Introduction: Fat beef is basically eaten by everyone when they eat hot pot. A thin piece of meat will roll up slightly after cooking, which is very delicious and refreshing, especially in winter, when the weather is cold. Eating a warm hot pot is the right choice. Eating hot pot makes people sweat, and it will smell bad after eating hot pot. Then if you want to eat fat cows, you can change the way. Golden soup fat beef is particularly economical and more enjoyable to eat. Bian Xiao introduces you to the practice of Jintang Fat Cattle.

1. What cuisine does Jintang Fat Beef belong to?

Jintang Fat Beef belongs to Sichuan cuisine among the eight major cuisines. It is sour, spicy and appetizing, which makes many friends who love spicy food like it very much. This dish is not difficult to cook, and the ingredients are very common. Whether eating alone or entertaining relatives and friends, it is an automatic and faster dish, which can be cooked without wasting too much time.

Second, the production method of Jintang fat beef

Ingredients: Flammulina velutipes, Pumpkin, Fat Beef, Chinese Cabbage Leaves, Dried Pepper, Pickled Pepper, Garlic, Salt and Chicken Essence. Production method: cut off the root of Flammulina velutipes, cut into small pieces, wash, soak in light salt water 15 minutes, peel pumpkin and cut into Chinese cabbage leaves, wash, peel and cut into pieces. Wash the pumpkin pulp and cut it into thin slices. Put the chopped pumpkin in a bowl, put it in a steamer, cover it and steam for 20 minutes. Take it out after steaming and pour it into a small bowl. Drain the steamed water. Don't crush the pumpkin into pumpkin puree. Add water and a little salt to the pot, blanch the cabbage leaves and put them at the bottom of the plate. Wash Flammulina velutipes, blanch it with salt water, then spread it on the leaves of Chinese cabbage, take the pot to burn oil, add garlic, fry the Chili, and then pour it into boiling water to boil. Add pumpkin puree, stir well, add appropriate amount of salt and season with chicken essence to make golden soup. Pour the golden soup on the Flammulina velutipes while it is hot. Put the fat beef rolls neatly into the golden soup, steam them in the pot until the fat beef changes color and take them out.

Third, matters needing attention in making golden soup fat beef

Cabbage leaves are easy to cook and taste. Flammulina velutipes can be soaked in light salt water 15 minutes to remove the odor of Flammulina velutipes, or other raw materials such as bean sprouts, vermicelli and tofu can be added according to personal taste. But be sure to put something easy to cook and taste.