Shuizhu (Chinese: 水煮; pinyin: shuǐzhǔ, [ʂwěɪ ʈʂù ɻôʊ pʰjɛ̂n]) is a Chinese dish which originated from the cuisine of Sichuan province; its name literally means "water boiled (meat)". The dish consists of meat, chili pepper, and much vegetable oil. The meat is prepared with water, starch, and a slight amount of salt.

2016年6月18日 · Sichuan Boiled Beef (Shuizhu Niurou) This classic, authentic recipe for Sichuan Boiled Beef will have you wondering whether you're in your home kitchen or in a Sichuan restaurant! by: Judy

水煮牛肉是以瘦 黄牛肉 为主料制作而成的特色传统名菜，属 川菜 系。 因菜中牛肉片是在辣味汤中烫熟，故名水煮牛肉。 自贡盐帮菜以味厚、味重、口味丰富为特色，水煮牛肉是一个正宗的盐帮菜。 [7]水煮牛肉辅料用八棱丝瓜，家常菜中做水煮牛肉也用普通 丝瓜 、 菜薹 、 莴笋 等做辅料。 [8]水煮牛肉起源于自贡，不仅是 自贡盐帮菜 的代表菜，也是川菜代表菜之一。 水煮牛肉由当年 自贡盐工 将淘汰役牛的肉，用盐和辣椒面、花椒面作佐料，加水煮成。 [11] 制作时将牛肉切成 …

2020年2月5日 · Today’s recipe Sichuan boiled beef (Shui Zhu Niu Rou/水煮牛肉) is another classic dish on my Sichuan list. It’s truly irresistible so you must give it a try! The Chinese name for this dish is “Shui Zhu Niu Rou/水煮牛肉”, literally meaning water boiled beef. Sounds plain and mild, right? In fact, it’s super pungent and exciting.

2024年8月23日 · Learn how to make hot and numbing Sichuan style water boiled beef (Shui Zhu Niu Rou) at home. Sichuan style water boiled beef is one of my favorite dishes in restaurants. If you ever tasted it in China, you will crazily love the tenderness of the beef slices and shocked by how well they are flavored in the hot and red broth.

Shuizhu-style dishes are characterized by their pungent, spicy flavor, while the main ingredients stay fresh and tender. It is believed that the technique first appeared among the farmers who needed a quick and filling meal, and later it developed into a popular cooking style and a restaurant staple.

Sichuan Boiled Beef, also called Poached sliced beef in hot chili oil (Simplified Chinese: 水煮牛肉; Traditional Chinese: 水煮牛肉; Pinyin: shuǐ zhǔ niú ròu), is a traditional famous dish, belongs to Sichuan cuisine. The main foodstuff is yellow cattle lean meat with soya shoots, duck blood, meat soup, lettuce or the other vegetables, fine vermicelli.

因 肉片 未经划油，以水煮熟故名 水煮肉片。 肉味 香辣，软嫩，易嚼。 吃时肉嫩菜鲜 ，汤 红油 亮， 麻辣 味浓，最宜 下饭，为家常美食之一。 特色是“麻、辣、鲜、香”。 2青菜 (生菜、 包菜 、白菜或 豆芽 或者等等……)。 4加工原料—青菜切段（感觉生菜撕着比较好吃）、青蒜切马耳形（就是斜切）。 牛肉 、辣椒、花椒、 老姜 、葱白一小段、豆瓣酱 植物油 、水、盐、味精、 青蒜 、青菜、淀粉。 肉切片，做这道菜的肉片可以不用切得太薄，这样吃起来会很过瘾，切下来 …

In the heart of Sichuan province, 水煮牛肉 (Shuǐzhǔ Niúròu) – Water Boiled Beef – awaits the adventurous palate. It is a culinary revelation that invites you to explore the bold and daring flavors of Sichuan cuisine, a journey that embraces tradition while leaving room for …

牛肉切片放盐，生抽，胡椒粉，料酒，生粉拌匀，倒入半汤匙食用油腌20分钟。 所有蔬菜洗净备用，大白菜撕成小条。 锅中烧热水，放入适量盐，依次放入豆芽和大白菜和金针菇焯至断生，捞出铺在一个深盆的底部待用,放点葱花在上面。 锅里放油把蒜茸爆香后，将郫县豆瓣放入锅里小火慢炒出红油。 加入高汤（或清水）加入糖、盐调好味，把汤烧开。 将腌好的牛肉片放入煮开的汤中，用筷子拨散，等汤再次烧开肉片变色即关火。 将煮好的牛肉片倒入铺好焯过的蔬菜的锅 …