涼拌牛肉

牛五花是一个神奇的存在。它肥肉瘦肉相间，中间还夹着一层薄薄的牛筋。咬下去的每一口，都能让你尝到瘦肉的香浓、肥肉的油润和牛筋的嚼劲，三种口感完美融合。无论怎么烹饪，它都会好吃。今天我给大家分享两个吃法。一个中餐：凉拌牛肉，一个西餐：牛肉培根。

凉拌牛肉 食谱：

葱：2根
小黄瓜：3根
甜酱油：1大勺
藤椒油：1小勺
花椒粉：1/2小勺
熟芝麻：1小勺
熟花生碎：1小勺
蒜泥：1小勺
辣椒油：1.5 大勺
水/肉汤：1-2大勺
375°F /190°C 烤30分钟

Beef short plate is truly a magical cut of meat. With its perfect marbling of lean and fatty layers, plus a thin layer of tendon running through the middle, every bite delivers a triple delight - the rich flavor of lean meat, the juicy tenderness of fat, and the satisfying chew of tendon. No matter how you cook it, the result is always delicious. Today I'd like to share two recipes: a Chinese-style spicy Sichuan beef, and a Western-style beef bacon.

Spicy Sichuan Beef Recipe:

Beef short plate:
900gSalt: 1.5 tablespoons
Star anise: 2
Sichuan peppercorns: 1 tablespoon
Cinnamon: 2 small pieces
Bay leaves: 4
Ginger: 4 slices
Dried chilies: 8
Green onions: 2
Baby cucumbers: 3
Sweet soy sauce: 1 tablespoon
Rattan pepper oil: 1 teaspoon
Ground Sichuan pepper: 1/2 teaspoon
Toasted sesame seeds: 1 teaspoon
Crushed roasted peanuts: 1 teaspoon
Minced garlic: 1 teaspoon
Chili oil: 1.5 tablespoons
Water or beef broth: 1–2 tablespoons
Bake at 375°F / 190°C for 30 minutes

BGM: Called Upon by Silent Partner

凉拌牛肉, 麻辣牛肉, spicy beef slices, spicy Sichuan beef,