The method of Sichuan spicy cold beef

Cold and spicy beef is a famous dish of Han nationality and belongs to Sichuan cuisine. Spicy and thick, fragrant and refreshing. Next, what Bian Xiao wants to share with you is the practice and raw material formula of cold and spicy beef.

Ingredients: 250g boiled beef. 50 grams of celery and 25 grams of fried peanuts. Sesame oil 15g, Chili oil 10g, soy sauce 30g, monosodium glutamate 1g, pepper powder 2g, and onion 15g.

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The method of cold spicy beef: 1, cut the cooked beef into pieces; Clean celery, blanching in boile water, taking out, soaking in cold boile water, squeezing, and cutting into sections; Wash (peel) onion, cut in half and cut into sections; Put the fried peanuts on the chopping board and beat them into pieces with a knife.

2. Put monosodium glutamate, Chili oil, pepper powder and sesame oil into a bowl and mix well to make it spicy.

3. Put celery and onion on the bottom of the plate, add beef slices, pour the sauce, sprinkle with peanuts and mix well when eating.

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