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Kevin Godbee ha publicado una actualización
Hunan Stir-Fried Beef with Hot Peppers 小炒黄牛肉 para cenar.
Estaba super delicioso y picante. Acabo de enterarme de que los pimientos picantes pueden hacerte estornudar. Era la primera vez. Sudar no era la primera vez.
Está inspirado en un plato que Lori pidió en Barshu, en el barrio chino de Londres. Aumenté el plato con MSG. También hay salsa de soja ligera, salsa de soja oscura, salsa de ostras, vino Shaoxing, ajo, jengibre y cebolletas.
Utilicé chile Fresno para el rojo picante, chile Serrano para el verde picante y un pimiento verde que necesitaba utilizar. Añadí un puñado de los pequeños pimientos verdes de Tabasco que vienen en la salsa Texas Pete Pepper. Añaden picante y un agradable toque de vinagre para cortar la riqueza de la salsa / adobo. También añaden algo de color.
Hunan Stir-Fried Beef with Hot Peppers 小炒黄牛肉 for dinner.
It was super delicious and spicy. I just learned that hot peppers can make you sneeze. That was a first. Sweating was not a first.
This inspired by a dish that Lori ordered at Barshu in London’s Chinatown. I amped up the dish with MSG. There’s also light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, garlic, ginger, and scallions.
I went with Fresno chile for a spicy red, and serrano chilies for spicy green, and a green bell pepper that I needed to use up. I threw in a small handful of the little green Tabasco peppers that come in Texas Pete Pepper Sauce. They add heat and a nice zingy vinegar kick to cut through the richness of the sauce / marinade. They also add some additional color.
Traducido del inglés
Lana Mihajlović, Judy Keegan y5 más6 Comentarios-
Level:
Scoolinary Team
That dish looks absolutely amazing. Those vibrant colors and the glossy sauce look seriously delicious.
Would you be interested in exploring quick-cooking techniques like “velveting” to take the texture of the meat in your stir-fries even further? It can make it even juicier and more tender.
Velveting basically means marinating the meat with cornstarch, egg white, and a splash of sauce (sometimes a bit of rice wine too), then giving it a quick pre-cook in hot water or oil before the final stir-fry. The result is meat that’s silky and super tender just like in the best Chinese restaurants!
Would you be up for trying it in your next version? With your personal touch and great sense of flavor, I think you could take it to the next level 😉
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@sussan_scoolinaryteam Thanks Sussan! I actually did employ the velveting technique. The meat was super moist and tender.
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Level:
Scoolinary Team
@kevin-godbee Great to hear that, Kevin! You can really tell how much care you put into it the result speaks for itself. Awesome job! 🙌
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Yummmmy!
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Level:
Sous Chef
This sounds like a full-on flavor rollercoaster… heat, umami, vinegar kick… everything in perfect chaos! 🔥 And the sneeze moment? That’s when you know you’re doing it right 😅 Love the creativity with the peppers too.
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@lanamihajlovic Thank you, Lana!
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