水煮牛肉食谱 / Sichuan Boiled Beef Recipe

Описание: 食材 Ingredients
主料 Main:

牛肉 (牛柳或牛后腿肉) 300克 / 300g beef (tenderloin or hind leg)

油麦菜 1棵 / 1 head of Romaine lettuce

黄豆芽 150克 / 150g soybean sprouts

底料 & 香料 Aromatics:

大葱白 2段 / 2 sections of scallion (white part)

生姜 1小块 / 1 small piece of ginger

大蒜 5-6瓣 / 5-6 garlic cloves

干辣椒 15克 / 15g dried red chilies

青麻椒/花椒 10克 / 10g green Sichuan peppercorns

火锅底料 50克 / 50g hot pot seasoning base

牛肉腌料 Beef Marinade:

食盐 2克 / 2g salt

白胡椒粉 1克 / 1g white pepper

生抽 3克 / 3g light soy sauce

鸡蛋 1个 / 1 egg

生粉 5克 / 5g cornstarch

汤底调味 Soup Seasoning:

鸡粉/鸡精 2克 / 2g chicken powder

白胡椒粉 2克 / 2g white pepper

食盐 2克 / 2g salt

老抽 2克 / 2g dark soy sauce (for color)

清水 约 500毫升 / about 500ml water

最后点缀 Final Toppings:

蒜末、葱花、辣椒粉、花椒粉、热油 / Minced garlic, chopped scallions, chili powder, Sichuan pepper powder, hot oil

做法 Instructions
1. 处理牛肉与配菜 Prepare Beef & Vegetables:

牛肉逆纹切成薄片，清水浸泡10分钟去血水，挤干。
Slice beef against the grain. Soak in water for 10 mins to remove blood, then squeeze dry.

牛肉加盐、胡椒粉、生抽抓匀。打入一个鸡蛋，搅拌摔打至上浆。加生粉拌匀，腌20分钟。
Marinate beef with salt, pepper, soy sauce. Add an egg, mix vigorously. Add starch, marinate 20 mins.

油麦菜撕片，豆芽洗净。大葱、生姜切片，大蒜切末。
Tear lettuce leaves, rinse bean sprouts. Slice scallion and ginger, mince garlic.

2. 炒配菜与熬汤底 Stir-fry Veggies & Make Broth:

豆芽焯水断生。热油炒香部分葱姜和干辣椒，下豆芽和油麦菜，加盐炒软，盛出铺在碗底。
Blanch bean sprouts. Stir-fry aromatics, add veggies and salt, cook until soft. Spread in serving bowl.

热油小火炒香剩余葱姜、干辣椒、青麻椒和火锅底料，炒出红油。
In same pan, sauté remaining aromatics and hot pot base in low heat until oil turns red.

加清水煮开，捞出料渣（可选）。加入所有汤底调味料。
Add water and bring to a boil. Strain out solids (optional). Add all soup seasonings.

3. 煮牛肉 Cook Beef:

保持汤汁微沸，逐片下入牛肉，小火煮约40秒至变色，立即捞出铺在蔬菜上。
Keep broth at a gentle simmer. Add beef slices one by one, cook for 40 secs until color changes. Place over veggies.

将汤汁轻轻浇入碗中。
Gently pour the broth over.

4. 淋热油激香 Sizzle with Hot Oil:

在牛肉上撒足量蒜末、葱花、辣椒粉和花椒粉。
Generously top with minced garlic, scallions, chili powder, and Sichuan pepper powder.

将约3-4汤匙油烧至七成热（约200°C），均匀淋在调料上激出香味，即可上桌。
Heat 3-4 tbsp oil to 200°C. Pour over toppings to sizzle and release aromas. Serve immediately.

烹饪小贴士 Cooking Tips
牛肉嫩滑： 逆纹切片和蛋清生粉上浆是关键。短时间（约40秒）小火浸煮，口感最佳。

Tender Beef: Slicing against the grain and coating with egg & starch is key. Brief poaching (∼40 secs) over low heat yields the best texture.

分层风味： 蔬菜先炒后垫底，能吸收汤汁又保持口感。使用火锅底料是快速获得复合麻辣风味的秘诀。

Layered Flavor: Stir-frying veggies first creates a base that absorbs broth while staying crisp. Hot pot base is the secret for instant complex mala flavor.

灵魂一步： 最后淋上的滚烫热油是激发蒜香、椒麻味和辣椒香气的关键，不可省略。

The Crucial Step: The final pouring of sizzling hot oil is essential to unlock the full aroma of garlic, Sichuan pepper, and chili. Do not skip.