Text 30696, 74 rader
Skriven 2012-10-29 20:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Acromyns
================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> BAMs (B)road (A)rsed (M)arines.

Ah ha. I see. We don't have a marine corps here, just army, navy and
air force so I had not heard that term before.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pig Pig's Hunan Cumin Beef
Categories: Chinese, Beef
  Servings: 4

    400 g  beef - thinly sliced
  1 1/2 c  oil (for deep frying)
      2 ts Szechuan peppercorn
      2 ts ground cumin
      2 ts red chili flakes
      1 TB grated ginger
      3    cloves garlic - grated/
    minced
      1 ts toasted sesame seeds
      1    stalk spring onion - diced
    Marinade:
    1/2 ts dark soy sauce
      1 TB light soy sauce
      2 TB Shaoxing wine
    1/4 ts salt
    1/2 ts sugar

This is a popular Hunan dish. The beef is deep-fried twice, then
stir-fried in more oil. The beef is tender and packed full of
wonderful aromatic flavours.

Deep frying the beef twice is to ensure tenderness on the interior
while caramelisation on the exterior of the beef. The beef will take
much longer to caramelise if it's deep-fried only once and the beef
will shrink more and become tough. 'Pre-soaking' the ingredients in
oil is a method widely used in Chinese cooking. The temperature of
the oil can be heated to temperatures well above the boiling point
of water, and can therefore dehydrate, dry and brown the surface
quickly while leaving the meat moist.

Mix together beef and all marinade ingredients. Leave to marinate
for at least one hour, or preferably overnight. In a small bowl, mix
together Szechuan peppercorn, cumin, chili flakes, ginger and
garlic. Leave aside for later use. Heat up oil in a wok/ pot for
deep frying. Add beef and stir the beef to ensure the pieces do not
stick together. Remove beef onto a large metal sieve to drain once
the meat changes colour. Wait till the oil is smoking again, add
drained beef into hot oil again. Fry the beef until the beef is
caramelised around the edges. Remove beef and drain on the same
large metal sieve. Drain oil from wok and leave about 3 tbs of oil
in the wok. Heat up oil then add the bowl of spices and aromatics.
Fry until fragrant.

Mix in beef and sesame seeds. Season to taste if necessary. Remove
from heat once mixed.  Garnish with spring onions and serve.

Adapted from Sunflower Food Galore

From: Www.Pigpigscorner.Com

MMMMM-------------------------------------------------


YK Jim


... Garnish with a Flintstones chewable vitamin on top

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