According to the book "Delicious and Nutritious Dishes" (Women's Publishing House), the crispy and crunchy beef book salad of beef books blends with the sour and sweet taste of vegetables and rich broth, making the dish an attractive choice for summer family meals that only take 40 minutes to prepare.
Ingredients & Spices
Main ingredients: 250g of beef broth, 1 fresh red chili (sliced), 15g of crushed peanuts, 10g of ripe sesame seeds.
Spices:
Salt 2/3 teaspoons, vinegar 1 teaspoon, sugar and sesame oil of each type 1/2 teaspoon, seasoning powder 1/4 teaspoon, chili oil 3 large spoons, cilantro 15g, water spinach 10g.
How to make Beef Books
1. Put the beef books in a basin, soak in warm water for 20 minutes, take out, drain.
2. Cut beef broth into sections about 5cm long, 0.5cm thick.
3. Put water in a pan and bring to a boil, add beef books and bring to a boil again, take out.
4. Take out the beef broth, put it in cold water and soak for 10 minutes, then take it out and drain.
5. Put all spices in a bowl and mix well, add shredded red chili, ripe sesame seeds and crushed peanuts.
6. Add the beef broth and mix well.
* How to make chili oil
Materials:
Chili powder 20g, cinnamon bark 1 small piece, anise 2 fruits, peppermint 10 seeds, garlic 6 sprigs (sliced), fresh ginger 6 slices, cooking oil 1/2 cup.
Implementation steps:
1. Put chili powder in a bowl, use 1 large spoon of warm water poured in, knead until smooth, wait to use.
2. Put half a cup of cooking oil in a hot pan, wait for the oil to cool down a bit, add the remaining ingredients.
3. Simmer over low heat until fragrant and the ingredients turn yellow, oil medium heat.
4. Strain out the flavorings, pour the hot oil into the chili bowl, leave for about 20 minutes, then filter out all the chili powder and it becomes chili oil dish.
Small tips
- After soaking, the beef broth needs to be drained. This dish has a sweet and salty taste, moderately sour, crispy, and not much sugar and vinegar.
- Notes when making chili oil: Do not set the temperature too high to avoid burning chili. The longer the soaking time, the more fragrant and beautiful red the oil will be. The filtered chili can be used for stir-fried dishes.
