Best Boiled Water Recipes

BOILED WATER

Steps:

• Place water in large enough pot to hold 3 cups without boiling over.
• Add ice cubes.
• Turn burner on high.
• Do not watch pot or it will take forever.
• Do not leave unatended or you will burn the house down.
• Bring to a boil.
• Remove pot from burner.
• Turn burner off.
• Use immediately or you will have to repeat recipe.

' BOILED WATER ' GARLIC SOUP

Steps:

• Brush the bread slices with olive oil and toast in a 350 degree oven until dry, about 10 minutes. Set aside.
• In a large saucepan, combine the water, salt, garlic, bay leaves, and sage.
• Bring to a boil over high heat, reduce the heat to medium low, cover, and cook for 20 minutes or until the garlic is very soft.
• Remove the bay leaves and sage sprig, and puree the soup in a blender.
• Pour it back into the pan, cover, and let steep until you are ready to serve it, at least 10 minutes.
• Heat your soup plates in the oven for a few minutes, then layer their bottoms with the toasted bread slices.
• Sprinkle the toast with the cheese, then with any remaining olive oil.
• Reheat the soup to a boil, ladle it over the toast, and serve immediately.

SICHUAN "WATER BOILED" BEEF

Steps:

• To marinate beef:
• Mix rice wine and soy sauce in a large bowl and add cornstarch gradually while whisking constantly. Slice beef into thin pieces and place into bowl with marinade stirring to coat. Let marinate for at least 30 minutes.
• Prepare garnish by heating 1 tablespoon of the oil in a saute pan, reserving the other 4 tablespoons. Add the Sichuan peppercorn and dry chili and cook until the chili turns dark red. (Do not allow it to turn black.) Remove the cooked peppercorn and chili to a cutting board and use the side a large chef's knife blade to smash it. Then chop it into pieces and transfer to a small dish. Keep the saute pan handy for the final touches.
• Prepare vegetables by washing and cutting celery, leeks, and lettuce into 3-inch lengths. Heat the 2 tablespoons of corn oil in a wok, add scallions and stir once. Add the celery, leeks, and lettuce and stir-fry for 20 seconds over high heat. Remove and place in a large shallow serving bowl.
• To cook beef, heat the 1/4 cup corn oil in the wok and add ginger, scallion, and chili sauce. Cook until the oil turns red from the chili. Add wine, soy sauce and stock. When the mixture begins to boil, add marinated beef and gently stir to cook. As soon as beef is completely cooked, remove from wok and place beef over vegetables in serving bowl and pour sauce from wok over it.
• Heat the remaining 1/4 cup of oil for the garnish in the saute pan, and when it begins to smoke slightly, pour the oil over the Sichuan peppercorns and chili in the small dish.
• Serve everything immediately.