Is there a difference between Hunan specialty beef and wind blowing beef?You may have been making mistakes, attached to practice

When many friends mentioned Hunan's specialty, they would naturally think that stinky tofu, bacon, bacon, bacon, and salad, but many friends may not know that local specialty products in Hunan are quite rich. For example, you may know the beef. I also know that Hunan cuisine will use fresh beauty peppers and garlic leaves to stir -fry. The fried beef, the aroma through your nasal cavity, let your nose feel its deliciousness first. Some people know that Hunan cuisine will use local dried chili and The tempeh of Liuyang is steamed. After the pan is out of the pot, the beef heat rises, mixed with the aroma of Liuyang tempeh, and use dried chili to stimulate your taste buds. How can you eat two bowls of rice?

But what you don't know is that in addition to the beef, Hunan also has a series of wind blowing in the wind blowing beef, the wind blowing the bacon, the wind blowing the grass fish, and the wind blowing catfish.

So what is the difference between wind bragging beef and beef?

In fact, their craftsmanship is similar. The only thing is that one is smoky, one is natural air -dried, and the natural air is called wind blow beef, also called environmentally friendly beef, because there is no smoke, the wind blows beef is healthier.

Good wind blow beef is not as hard as beef, so dry, even when you cut it, you will feel very addicted to cut, cut the wind blowing beef into thin slices, you will find that the middle part is softer, Because it is naturally air -dried, it will not smoke like the beef. The temperature is different and the technique is different. The ingredients made will not be the same. Cut into a thin piece and put it aside.

Next, prepare ingredients, Hunan fried wind and bragging beef matching is extremely rich. You can also use beauty pepper and garlic leaves to fry. You can use dried radish and garlic moss to fry.

There is a difference between wind blow beef and bacon. The beef is dry and harder. If it is used to knock on someone’s head, it is guaranteed to be seven bags immediately, and the wind blowing beef will be relatively wet and softer. Then The two will be distinguished in the early stage of treatment. The beef needs to soak water to remove excess salt, and then steamed in a steamed pan, so as to return to the softening, the wind blows beef does not need.

Today I will share the practice of dried radish dried garlic and moss blowing beef:

1. 100 grams of wind blow beef, this is made by the family, so the wind blows a little more. The hotel is generally 75 grams. It has been said on it and cut into thin slices.

2. Soak the radish dried water for 3 minutes, cut into 1 cm long, and cut the garlic leaves into 1 cm segments, minced garlic, millet pepper

3. Seasoning: salt, monosodium glutamate, pepper powder, soy sauce (old soy sauce) Hunan people say that soy sauce refers to the old soy sauce, unlike other places that soy sauce is mainly seasoning.

4. Began to make it when you are ready. The wind blowing beef is also relatively salty, so the switching wind blows beef needs 2 times, so that the saltiness will be just right.

5. Put the oil in the pot, the tea oil is better, the wind that has been in good water blows the beef, stir -fry for 20 seconds to fry the flavor of the beef, add the minced garlic, dry the pepper powder, stir fry for 5 seconds, add the soy sauce tone Color, remember to add some water, the stir -frying wind blows the beef ruddy and loses, and takes out for later use.

6. Dried radish should be fried with lard, add salt to season, add soy sauce to color the wind and stir -fry the beef together.

7. Put the oil in the pan, add garlic moss, stir -fry garlic moss to wrinkle, add salt, monosodium glutamate, millet pepper, and spray water to melt the salt flavor better to give the garlic moss to the bottom flavor, and then the fried wind blows beef and radish Let go of the brain, stir -fry evenly, stingy, out of the pot!

This dish is integrated into the sweet and crispy acids of the dried radish, and the fresh garlic moss is added, which highlights the delicate and delicateness of the beef without losing the feeling. When the wind blows beef wraps in the bacon, it can be sent into the mouth. It has a faint sweet integration into the wind and blow beef, which is sweet and fresh. When the wind blows beef and garlic moss, fresh and refreshing collide with the wind blowing beef in the mouth, so you can't help but chew a few times, you can't stop at all!

Today's Hunan specialty ingredients introduce the wind blowing beef that is popular in Hunan. Everyone knows that I am an authentic Hunan cuisine chef. I often run the market, run farmhouses, and run ingredients processing enterprises in order to develop new dishes. Raw materials, it is difficult to escape my eyes. I have my own set of purchase channels and ways. This is one of the few advantages that I have obtained throughout Hunan for many years. If you are interested in which ingredients, you may wish to trust me privately!

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