麻辣牛肉是一道四川省
的传统名菜，属于川菜系，此菜
主要烹饪工艺是炒。麻辣鲜香，开胃
下酒牛肉有补中益气，滋养脾胃，强
健筋骨，化痰息风，止渴止涎之功效，适
宜于中气下隐、气短体虚、筋骨
酸软、贫血久病及面黄目眩之人食用。
食材 ：
牛肉500g
食用油170g
干辣椒段10-80g
花椒5g
生抽30g
冰糖粉10g
熟芝麻1勺
五香粉2茶匙
盐1茶匙
老抽1汤匙
辣椒面2汤匙
蒜8瓣
大葱6段（3cm）
制作方法 ：
1. 将牛肉切条，放辅助蓝中冷水下锅以50度/5分钟/速度5焯水，沥干备用
2．将10g油和蒜放入主锅内，以5秒/速度5切碎，用刮刀棒刮置锅底
3．加入食用油、花椒以120度/5分钟/速度1爆香(从这一步开始，无需盖上量杯盖）
4．打开主锅盖，将沥干的牛肉放入锅内以120度/8分钟/逆转速度1翻炒
5. 加入生抽、老抽、冰糖粉、辣椒面、五香粉、盐、以120度/10分钟/逆转速度1翻炒
6。 加入干辣椒段和大葱、熟芝麻以120度/10分钟/逆转速度1翻炒，出锅装盘即可
Ingredients :
500g beef
170g edible oil
Dried chili segment 10-80g
Chinese pepper 5g
Light soy sauce 30g
Rock sugar powder 10g
1 tablespoon of cooked sesame seeds
2 teaspoons five-spice powder
1 teaspoon salt
1 tablespoon of dark soy sauce
2 tablespoons of chili noodles
8 cloves of garlic
6 scallions (3cm)
Direction
1. Cut beef into strips, blanch the beef in a pan with auxiliary blue medium-cold water at 50 degrees/5 minutes/speed 5, drain and set aside
2. Put 10g of oil and garlic into the mixing bowl, chop it at 5 seconds/speed 5, and use a spatula to scrape the bottom of the pot
3. Add edible oil and pepper to sauté at 120°C/5 minutes/speed 1 (from this step, there is no need to cover the measuring cup lid)
4. Open the lid of the mixing bowl, put the drained beef into the pot and stir fry at 120 degrees/8 minutes/reverse speed 1
5. Add light soy sauce, dark soy sauce, rock sugar powder, chili noodles, five-spice powder, salt, and stir fry at 120°C/10 minutes/reverse speed 1.
6. Add dried chili, green onions, and cooked sesame seeds, stir fry at 120°C/10 minutes/reverse speed 1, take out the pan and put on a plate.