凉拌牛肉 Spicy Sichuan Beef

牛五花是一个神奇的存在。它肥肉瘦肉相间，中间还夹着一条弹嫩的牛筋。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 tablespoonsStar anise: 2Sichuan peppercorns: 1 tablespoonCinnamon: 2 small piecesBay leaves: 4Ginger: 4 slicesDried chilies: 8 Green onions: 2 stalksBaby cucumbers: 3Sweet soy sauce: 1 tablespoonRattan pepper oil: 1 teaspoonGround Sichuan pepper: 1/2 teaspoonToasted sesame seeds: 1 teaspoonCrushed roasted peanuts: 1 teaspoonMinced garlic: 1 teaspoonChili oil: 1.5 tablespoonsWater or beef broth: 1–2 tablespoonsBake at 375°F / 190°C for 30 minutes Called Upon by Silent Partner 凉拌牛肉, 麻辣牛肉, spicy beef slices, spicy Sichuan beef,