Recipes

Chili oil | 辣椒油

Chili oil | 辣椒油

Chili oil is necessary ingredient for lots of cuisines and also you can add chili oil with other ingredients such as sesame, fermented soybeans, peanuts, peppercorn powder and other spices to add flavors and aroma. The most important ingredient for chili oil is chili. Er Jing Tiao, Man Tiang Xing and Chao Tian Jiao are the most common and traditional chili used in Sichuan and Chongqing to increase spicy flavor of Chili Oil. Some mass production Chili Oil includes food additives such as flavor enhancer, monosodium glutamate (MSG) to enhance its taste and appearance. However, our authentic...


Sichuan Mala Beef Jerky

Sichuan Mala Beef Jerky

Sichuan Mala Beef Jerky

Sichuan Mala Beef Jerky is a food with strong taste and fragrance. This recipe doesn't add any MSG or food additive but has lots of umami.

 

Preparation Time: 30 min

Cooking Time: 1 hour

Food Materials:

1. Beef Tenderloin 500g

2. Braised Broth 3kg (Water, Star Anise, Kaempoferia, 白蔻 Kennel, 甘草 White Peppers, Ginger, Scallion White, Rice Wine, Salt)

3. Vegetable Oil 100g

4. Sugar 10g

5. Dried Chili 20g

6. White Sesame 30g

7. Green Sichuan Peppercorn Powder 10g

8. Chili Oil 50g

Instruction:

1. Soak the beef with water for 20 min and...


Sichuan Mala Beef Jerky | 四川麻辣牛肉干

Sichuan Mala Beef Jerky | 四川麻辣牛肉干

川味麻辣牛肉干,麻辣上口,香味扑鼻。采用本传统方法制作的川味牛肉干,不添加味精和防腐剂,味道自然巴适。

Sichuan Mala Beef Jerky


 

主料:牛肉前腿肉500克

配料:特制白卤水3000 克( 八角、山奈、白蔻、小茴、甘草、白胡椒、老姜、干葱头、米酒、食盐)、食用油、白糖、干辣椒、白芝麻、青花椒粉、油辣子红油) 

制作流程:

1、先将牛肉用水泡,去除血水后,放入锅里汆水,然后捞出用水洗净备用;

2、用一大锅装白卤水烧开后放牛肉,待卤制成熟捞入牛肉切成片后备用;

3、锅烧油小火,炸牛肉片外酥里嫩捞入沥干油备用;

4、锅留少油炒料带香掐白卤水,再放牛肉片收干卤水汁,再放粗辣椒碎、青花椒粉、油辣子、白芝麻混合拌收干水份即成。

 

要点:

1、白卤水卤制的火候要适中,不能太过,否则影响牛肉干的嚼劲;

2、油炸牛肉片使用小火