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The most important thing to remember is that you have to make sure that you have a good diet.

Meat recipes Daquan practice book

Meat recipes Daquan practice book, we should have a certain understanding of our daily diet, the vast majority of the diet of our body is a certain nutritional value of the existence of different food nutrients are different, the following meat recipes Daquan practice book.

Braised pork

1, cleaned and cut into pieces.

2, put half a pot of cold water in the pot, meat together with cold water in the pot, water boiled over high heat and cook for two minutes, fish out with warm water to rinse clean, drain the water.

3, the pot is hot, put the oil, oil temperature fifty percent hot into the star anise and ginger popping incense.

4, into the pork stir-fry on high heat until the meat on both sides of the golden grease, with a spatula sheng out part of the oil.

5, put the old soy sauce stir fry color, about a minute or so.

6, into the cooking wine stir fry, add salt, sugar, inject hot water did not exceed the meat, put a green onion knot in the pot, high heat boil and then turn to low heat simmering for an hour.

7, almost time, open the fire juice, put chicken seasoning, stir fry a few times sprinkled with chopped green onions to start the pot.

8, fragrant braised pork on the plate on the table, eat

9, soft and fragrant braised pork, to a bowl of rice, a perfect match oh.

3, large fire boil, turn to medium-low fire cook 10-15 minutes off the fire

4, take out the chicken, put it into the ice water, until cold

5, take out the chicken, chopped plate, standby

6, low-fire pan heat, pour in the peanuts, roasted to the skin coat cracked, pay attention to the turn at any time, don't get paste

7, cut onion segments, garlic, prepare the Peppers, peanuts cooled, peeled, chopped and spare

8, the pot into the oil to 5, 6 into, put the onion, pepper and part of the garlic, sautéed,

9, stir fry until the oil temperature of 80%, turn off the fire, slightly cooled, filtered out the hot oil

10, the hot oil poured into a bowl of chili powder, slightly stirred

11, strained out of the red oil

12, the red oil into the minced garlic, soy sauce, vinegar, salt, monosodium glutamate, sugar, sesame oil, pepper and chicken broth, mix well and let cool

13, in the chicken sprinkled with crushed peanuts, seasoned red oil poured into the cut chicken, sprinkled with chopped cilantro, start eating!

Boiled Beef

1, beef sliced into equal sized slices, ginger and garlic minced, celery, oatmeal cleaned and cut into sections and drained for spare; (dried chili pepper cut into sections, garlic minced, chopped green onion minced and finally used)

2, sliced beef into a bowl, add salt, ginger minced, soy sauce, cooking wine, pepper, and finally add water starch. Seasoning marinade 20 minutes;

3, beef marinade period, the pot with water to boil, under the cut vegetables scalded to the raw;

4, fished out and drained pad into the bottom of the bowl standby;

5, frying pan in the oil to seventy hot, under the Pixian bean paste with medium heat and slowly stir fry incense into the red oil shape;

6, under the cooking wine, part of the minced garlic stir fry after adding water, then add 1 tablespoon of thinly salted soy sauce and 2 teaspoons of sugar to boil;

7, and then the marinated meat piece in the red oil soup blanched; out of the pot before the thin thickening, and even the soup into the pad of the bowl of vegetables;

8, and then evenly sprinkled with dried chili pepper section, the remaining minced garlic, minced garlic, minced scallions, chili powder, pepper, heat the right amount of oil, poured to the can.

Steamed pork ribs

1, put a small amount of oil in the pot, small fire will be the oil temperature temperature hot into the Pixian bean paste

2, small fire stir fry bean paste

3, bean paste stir fry out of the flavor and out of the red oil can be turned off the fire and spare

4, will be small rows of rinsing clean, dry control water

5, ready onion and ginger

6, ribs into the onion, ginger, salt, soy sauce, soy sauce, sugar, thirteen spices, white pepper, wine

7, and then the fried bean paste into

8, will be fully mixed, marinated for 1-2 hours

9, ribs marinated in chili pepper and pepper oil mix

10, then the chili pepper and pepper oil mix

10, the ribs marinated in chili pepper and pepper oil

10, and then the chili pepper oil mix

10, the ribs marinated in chili pepper and pepper oil

10, the ribs marinated in chili pepper and pepper oil mix

10, and then into the steamed meat rice flour mix evenly, so that each piece of pork ribs are coated with rice flour

11, peeled potatoes, wash and cut into pieces into the bottom of the bowl, and then put the pork ribs on the top

12, pressure cooker into a sufficient amount of boiling water, pork ribs into the bowl of the cooker

13, in order to prevent the steam water into the bowl, I used a stainless steel plate to cover the mouth of the bowl, and then covered with a The lid of the pot open medium-high heat, on the gas after steaming for 50 minutes can be steamed, steamed, do not immediately open the lid, to wait until after the gas can take the valve to uncover

14, out of the pot after the plate can be enjoyed, very crispy and glutinous!

Back to the meat

1, frying pan on the stove, open fire, the pan burned very hot. Fresh pork in the pot to brand the meat skin browned, put in cold water after soaking scraped clean.

2, pot of boiling water, add the processed pork, dried chili peppers, ginger, high-fire cooking for about 25 minutes, will be removed from the meat to cool. How to judge the meat cooked, take a chopstick to insert a bit, just can insert the past, the meat is still relatively hard, it means that the cooking is just right.

3, cool pork cut into thin slices.

4, green pepper, garlic cloves with the same picture.

5, six Bijiu sweet noodle sauce, Hanyuan's pepper, Pixian's bean curd, *** with the same to add color to the meat back to the pot. (The picture is taken six Bijiu dry yellow sauce, the actual use of sweet noodle sauce)

6, green pepper hobnail cut small pieces, garlic shoot broken diagonal knife cut section, ginger and garlic slices.

7, the pot of boiling oil, oil temperature eighty percent hot under the cooked pork slices burst color change, forcing out some of the fat fat. It is recommended that most of this dish use medium-low heat, slowly let the meat fully absorb the delicious flavor of various side dishes.

8, under the ginger, garlic and peppercorns, stir fry for a while under the Pixi County Bean Paste, sweet flour sauce, sugar, soy sauce, cooking wine and stir fry.

9, under the green pepper, stir fry until the green pepper skin wrinkles, put a little black beans.

10, sprinkle into the garlic cloves, seasoned chicken, turn the heat to stir fry a few times after the pot to plate.

11, a plate of colorful and flavorful back to the meat, taste great, super level play.

Meat recipes practice book 2

1, braised pork roast abalone

Ingredients: 1 catty of pork, 1 catty of abalone, 1 piece of ginger, 2 small green onions, 1 small handful of dried chili peppers, 1 tablespoon of soy sauce, 1 tablespoon of seafood sauce, 2 tablespoons of soy sauce, ? a tablespoon of wine, ? a tablespoon of sugar, salt to the right amount.

1, abalone treatment, the fastest with scissors, reach in to separate the abalone meat and shell, rinse clean, pancetta water rinse even if, wipe dry.

2, the iron pot is hot, sizzling pork with skin side, until some of the charred curls, rinse and spare.

3, abalone meat to change the cross knife, you can cut a little dense, the effect is better, pork cut large pieces of spare.

4, a little oil in the pan, large pieces of pork into the pan, fry until a few sides are browned oil, add 1 small handful of rock candy, ginger, scallions, dried chili peppers, a small amount of pepper stir-fry flavor.

5, add 1 tablespoon of soy sauce in the pot, 1 tablespoon of seafood sauce, no seafood sauce can be added to some sweet noodle sauce, pour 2 tablespoons of soy sauce, half a tablespoon of cooking wine stir fry evenly to taste.

6, add the processed abalone, stir-fry over high heat until the abalone curls, stir-fry for about 3 minutes, so that the ingredients are cooked through.

7, add water that does not exceed the ingredients, pour all the ingredients into the pressure cooker, cook over high heat for 20 minutes to make the braised pork soft and rotten.

8, and finally open the lid of the pressure cooker, medium heat continue to cook until the juice, according to personal taste add salt and monosodium glutamate can be out of the pot.

2, raw fried chicken

Ingredients: half a chicken, mushrooms, green onions, ginger, garlic; salt, five-spice powder, sugar, white wine, pepper, chicken powder, soy sauce moderate.

1, chicken chopped into pieces of the right size, into the flow of water rinse a few times, soak for 10 minutes to disperse the blood, rinse again after the fish out of the spare.

2, chicken pinch dry water into the basin, drizzle a small amount of white wine, sprinkle some salt, chicken powder and marinate for 5 minutes.

3, the pot of boiling oil, oil to fry a little more than usual, the oil temperature of seven hot, the chicken again dry water into the pan frying.

4, chicken fried to the color, add onion, ginger and garlic particles, like to eat spicy can be put into some dry chili, high heat fried flavor.

5, chicken off the raw, add an appropriate amount of five-spice powder, pepper, sugar, salt and a small amount of soy sauce, stir-fry evenly over high heat, stir-fry flavor.

6, the pot will come out of the soup, add the soaked ` dried shiitake mushrooms or fresh shiitake mushrooms in moderation, cover the pot and simmer on medium heat for about 5 minutes to let it taste.

7, and finally stir fry evenly over high heat to collect the juice, the pot of soup is relatively small when you can get out of the pot on the plate.

3, sauce bone

Ingredients: pork bone, ginger, scallion, sesame leaf, anise, cinnamon, dry chili, rock sugar.

1, big bones with water to rinse off the outside of the blood, and then put into the water soaked for about 30 minutes, in the middle of the water can be changed, so that the blood in the big bones slowly precipitated, so that stewed out of the big bones of the fresh aroma and flavor, soaking time we can prepare the ingredients, a little green onion, ginger, 3 pieces of incense, 2 anise, 1 cinnamon, the right amount of dry chili pepper spare.

2, add a sufficient amount of water in the pot, cold pot of cold water poured into the cleaned bones, add a little ginger, scallion, cooking wine, water boiling and then cook for 2 minutes, skimming the blood impurities, fish out the bones.

3, simmering sugar color, want to sauce the color of the big bone bright and appetizing, less sugar color, add rock sugar and water in the pot 1:1, a little cooking oil, slowly simmering over low heat, when the sugar liquid simmered into a date red, pour a bowl of boiling water, remember that here is boiling water, if cold water is very tolerant of frying pan, stirring evenly after the color of the sugar is done.

4, add a wide range of oil in the pan, oil hot pour ready ingredients, medium heat and stir fry after pouring into the blanched bones, stir fry evenly.

5, add boiled sugar color, 2 spoons of soybean paste, 3 spoons of soy sauce, 2 spoons of old soy sauce, moderate salt and enough water, the seasoning mix evenly.

6, high heat boil, turn to medium-low heat and simmer for 40 minutes, you want to save time can also be poured into the pressure cooker, pressure 20 minutes can be, but the last need to be poured into the frying pan again, high heat to collect a little juice, received the soup thick can be a plate of sauce, soft and fresh aroma of the sauce on the big bone is ready.

4, steamed meat

Ingredients: 1 piece of pork, 1 small bowl of rice, 1 small bowl of glutinous rice, 1 sweet potato, 1 piece of ginger, 1 small green onion, a small amount of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, five spice powder spoons, 3 slices of sesame leaves, pepper, 1 small, anise, 2, the right amount of salt.

1, the best choice for steamed meat fat and thin "three layers of meat", so that the meat steamed out of the soft meat, the best taste, buy back the meat cut into thin and thick slices of meat, ginger wash and cut into pieces, green onions cut into rings spare.

2, steamed meat is delicious, another key in the marinade, five-flower meat, add a small amount of wine to fishy, 2 spoons of soy sauce flavor, 1 spoon of soy sauce color, 1 spoon of oyster sauce freshness, half a spoon of five spice powder to increase the aroma, a little ginger, hand-caught marinade for 15 minutes.

3, homemade rice flour, rice and glutinous rice mixture made out of rice flour flavor more mellow, frying pan into the rice, glutinous rice, pepper, star anise and allspice, stir-fry to brown over low heat after fishing out the spices thrown away, fried rice and glutinous rice into the stone mortar and pounded, there is a slight granularity of the best.

4, the pounded rice flour add a little water to soak, marinated pork into the rice flour, hand grasp evenly, so that each piece of pork are fully wrapped in rice flour.

5, sweet potatoes washed and peeled, cut hobnail block, find a large bowl, spread in the bottom of the bowl.

6, will be wrapped in rice flour meat neatly placed in the sweet potato blocks, pressure cooker steam steam for 30 minutes, steamed, sprinkled with some chopped green onions, crispy and fragrant steamed meat is ready.

5, spare ribs buckle bowl

Ingredients: spare ribs 1 catty, half a bowl of sweet potato starch, half a bowl of flour; ginger a piece of garlic, half a spoon of pepper, five spice powder 2 tablespoons, 2 spoons of cooking wine, soy sauce 3 spoons of tomato sauce, salt, chicken broth in moderation.

1, spare ribs rinsed a few times, put into cold water, add 2 spoons of salt, 2 spoons of cooking wine, a few slices of ginger, soak for half an hour to deodorize the blood water will be put into the pot of cooking, re-added no more than the spare ribs of the water, medium heat and boil for 2 minutes after the fire out of the water.

2, ribs into a large bowl, add 3 spoons of soy sauce while hot, 1 spoon cooking wine, 1 spoon pepper, 1 spoon five spice powder, moderate salt and chicken essence, it will be scratched well and standby.

3, add half a bowl of sweet potato starch, half a bowl of plain flour, add about half a bowl of water to make a batter.

4, adjusted batter add a small amount of five-spice powder mix well, will be marinated ribs poured into the batter and mix well, ready to deep fry.

5, the oil temperature in the frying pan rises to 70% hot, will hang a good batter ribs into the frying, do not stir before the stereotypes, deep-fried to the skin light yellow after fishing oil control.

6, turn on the heat, the oil temperature to eighty percent of the heat, the oil surface began to smoke the state, the ribs all poured into the re-frying 30 seconds after the fish, the ribs will be fried crispy.

7, will be fried ribs into a bowl, with 1 tablespoon of soy sauce blended with 3 tablespoons of water, poured on the ribs, put some green onion and dried chili, sprinkle some five-spice powder, open the fire steam more than half an hour.

8, the steamed ribs inverted into a plate, a small amount of oil in the pan, put the minced garlic sautéed, add 5 spoons of tomato sauce, 1 spoon soy sauce, moderate salt and chicken into the sauce simmering on low heat, dripping in the steamed ribs on the can.

6, home made spicy chicken

Ingredients: chicken thighs 2, pepper 1 spoon, 3 spoons of cooking wine, salt, a small amount of soy sauce, sesame oil and cornstarch in moderation, peppercorns in moderation, 1 bowl of dried chili peppers, small onions, 5, 4 cloves of garlic.

1, chicken thighs cleaned and picked off the bone, first graved knife in the diagonal knife cut blocks, dried chili pepper cut into pieces, garlic slices, green onion cut into pieces spare.

2, put the cut chicken pieces into a bowl, add 1 spoon pepper, 1 spoon cooking wine, half a spoon salt and appropriate amount of starch kneaded and scratched evenly, and then add a small amount of sesame oil to block the water, the chicken will be more crispy, marinate for 15 minutes. Bowl add 1 tablespoon of cooking wine, soy sauce and salt to taste and mix well.

3, frying pan add more blending oil and a small amount of sesame oil, oil temperature of 60%, chicken pieces under the pan frying until golden brown fish out of the oil.

4, the oil temperature is heated to eighty percent, and then re-fried 2 times fried into date red, more crispy skin.

5, the pot to stay in the bottom oil, add a small amount of sesame oil again, small fire oil temperature to 40% plus a small half of the peppercorns stir-fried, add dried chili pepper section constantly stir frying stir-fry flavor.

6, add the fried chicken pieces stir fry for a moment, continue to add 1 tablespoon of sugar, turn up the heat and slip along the side of the pot to adjust the sauce stir fry for a moment, and finally add small onion segments and garlic slices stir fry for a few seconds out of the pan on the plate.

7, braised scallops

Ingredients: two scallops, ginger, 1 green onion, 4 cloves of garlic, 2 dried chili peppers, corn starch, pepper 1 spoon, 2 spoons of soy sauce, 2 spoons of wine, 1 spoon of vinegar, soy sauce, 2 spoons of tomato sauce, salt.

1, the scallop is clean, cut and wash both sides of the change knife, ginger knife slices, green onions cut into pieces spare. But in the initial processing do not have to remove the silver film on the surface of the scallop, silver scale is not a scale but a layer of epidermis formed by a special fat, is a high nutritional value and no fishy and tasteless quality fat, is beneficial to the human body substances.

2, marinated scallops, cut scallops into a large bowl, add ginger, scallion, and then add 1 spoon pepper, a little salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, rubbing evenly so that the scallop seasoning fully integrated, marinated for 10 minutes standby.

3, another bowl, bowl add appropriate amount of dark soy sauce, a spoon of vinegar, 1 spoons of soy sauce, 1 spoons of cooking wine, 1 spoons of ketchup and stir well reserved.

4, the marinated scallops pour pour off excess water, add the appropriate amount of corn starch kneaded evenly, so that each scallop is coated with starch.

5, add more oil in the pot, oil heat will be wrapped in cornstarch scallops in the pot frying, deep frying until golden brown stereotypes, fish out of the oil standby.

6, leave the bottom oil in the pot, add green onions, ginger, garlic, dry chili pepper, then add fried scallops, before the sauce, add water not more than the fish section, high heat boil to low heat simmering for 10 minutes, in the simmering scallops in the stall, the bowl, add the right amount of cornstarch, 2 tablespoons of water, mix well and standby.

7, the pot of soup is not much time, add cornstarch water to high heat juice can be.

8, sautéed crayfish tail sauce - not spicy

Ingredients: half a catty of crayfish tails, dried mushrooms a dozen, a bottle of beer, green onions and ginger, sesame leaves, star anise, cinnamon, peppercorns, the right amount of; seafood sauce, sesame sauce, sweet noodle sauce, salt, the right amount.

1, buy the lobster tail is basically blanched, in order to ensure hygiene, or try to re-blanch for half a minute, fish out the water standby. Dry shiitake mushrooms soaked.

2, add the right amount of oil in the pot, oil temperature after 60% hot, add ginger, scallion, star anise, pepper, sesame leaves, cinnamon stir fry flavor, medium-low heat, stir fry, burst incense for a longer time.

3, the blanched crayfish tails into the pot, stir fry a few times over high heat, add such as 3 tablespoons of seafood sauce, 2 tablespoons of sweet noodle sauce, 1 tablespoon of sesame sauce, soak the dried mushrooms are also poured into the pot, turn up the heat, stir fry for about 3 minutes.

4, add about 250 ml of beer, cover the pot, turn the heat to medium and simmer for 5 minutes.

5, the last big fire juice, soup is not much, add a spoonful of pepper, moderate salt to taste, stir fry evenly. The flavor is very good, and not spicy a sauce fried crayfish tail is ready.

9, Wuzhong sugar crab

Ingredients: 4 hairy crabs, flour, ginger, scallions; 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 3 icing sugar, 2 tablespoons of sugar, 2 tablespoons of yellow wine, 1 spoon of salt.

1, the crab brush clean, from the center of the split into two halves, cut when the action to be careful, do not let the crab yolk are flowing out.

2, the crab's incision in the flour dipped, so that the flour to seal the incision, easy to wait for cooking.

3, prepare seasonings, Shaoxing yellow wine, soy sauce, vinegar, two spoons each, shallots cut into scallions, ginger cut into thin strips

4, frying pan into the oil, medium heat heating to 6 into the heat, one by one, the crab incision down into the pan, the incision first solidified, and then fry the other parts of the fried until the whole crab turned red, pour out the excess oil.

5, after the crab is fried, cook 2 tablespoons of yellow wine in the pot, cook 2 tablespoons of vinegar along the side of the pot, add half a cup of water, and then mix in the right amount of salt, 2 soy sauce, 3 rock sugar, cover and simmer for 5 minutes. Need to shake the pot from time to time, to achieve uniform heat,

6, open the lid into the green onion and ginger, continue to simmer for 2 minutes, while constantly dripping the soup on the crab, with the soup thick, mix 2 spoons of sugar, sugar melting, add water starch thickening, out of the pot before drizzling into the little bit of oil can be.

10, stewed prawns

Ingredients: shrimp, ginger 1 piece, 1 small onion; 3 spoons of cooking wine, 2 spoons of soy sauce, 1 spoon of pepper, 1 spoon of sugar

1, the shrimp will be washed clean, from the eyes of the shrimp cut off shrimp whiskers, shrimp feet should be cut off so as not to fry, and then from the back of the shrimp to open a knife, picking out shrimp threads. And let the shrimp better flavor.

2, ginger peeled and cut into thick julienne, small green onions cut into pieces spare; sauce: 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of pepper and mix well.

3, the amount of oil in the pot, the oil temperature of 60% hot, put the water control of the prawns, medium heat and fry slowly.

4, one side of the red after frying, turn over, and then use a spatula to press the shrimp brain, so that the shrimp oil seeped out of the pan.

5, shrimp are fried red after cooked, along the edge of the pan cooking a spoonful of cooking wine, to remove the fishy flavor.

6, and finally add ginger, scallion, will make a good sauce poured into the pot, stir-fry evenly over high heat to collect the juice, the pot of soup is very little time can be out of the pot on the plate.

11, steamed eggs with clams

Ingredients: 1 small bowl of clams, 2 eggs, 1 scallion, 1 spoon of soy sauce, a little sesame oil, salt.

1, dealing with clams, fresh clams rinsed, put in a large bowl, pour in warm water that does not exceed the clams of about 50 degrees, stand for 30 minutes waiting for the clams to spit out the sediment, during which you can shake the clams a few times, so that the sediment spit out more clean.

2, blanch clams, add a suitable amount of water to the pot, pour in the spit clean clams, 1 spoonful of cooking wine, 3 slices of ginger, blanch until the clams open the shell, placed in the water under the rinse off the appearance of the floating powder, impurities standby.

3, bowl into two eggs, add the right amount of salt, mix well, you can find a delicate strainer, the eggs in the difficult to dissolve the tendons filtered out do not, so that the steamed eggs more smooth and delicate.

4, in the egg mixture pour into the right amount of warm water, eggs and water ratio of the best 1:1, 5 or so, pour the warm water into the egg mixture while stirring, to steam out of the egg custard tender, no honeycomb, need to add warm water.

5, the clams neatly yards in the plate, pour the egg liquid, pour the egg liquid need to use a strainer to filter out excess air bubbles, so as not to steam out the egg surface is not smooth.

6, steamer add the right amount of water, steam the clams and egg mixture into the steamer, medium-low heat steaming 8 minutes, remember to cover a plate when steaming, the egg surface will be smooth as a mirror, no holes.

7, after steaming the clams steamed eggs drizzled with 1 tablespoon of soy sauce, a little sesame oil, sprinkled with chopped green onions, slippery and fragrant clams steamed eggs on the ready, mouth fresh, especially delicious.

12, sweet and sour carp

Ingredients: about two pounds of carp, ginger, green onion, garlic, 3 tablespoons of cooking wine, 4 tablespoons of soy sauce, flour, five spice powder 1 tablespoon; 3 tablespoons of ketchup, 1 tablespoon of sesame oil, sugar two tablespoons of vinegar (rice vinegar) 2 tablespoons of dry cornstarch, salt.

1, the fish slaughtered, cleaned, fish body changed knife, put in a basin, add 3 spoons of soy sauce, 3 spoons of cooking wine, a small amount of five-spice powder, green onions and ginger slices smeared, pay attention to the belly of the fish should also be smeared with some, marinate for half an hour.

2, add a small amount of water in the flour, add some salt and a spoonful of five-spice powder, the batter must be relatively viscous, can hang on the fish body for the best, lift the fish, the fish body to change the place of the knife should be wiped on the batter, the fish belly inside do not wipe.

3, deep-fried fish, be sure to use a large pot of high-fire to fry, the fish can be put in the whole for the best, when frying, pay attention to do a little modeling, bending the fish body, so that the head and tail of the fish are warped, fish fried to golden brown fish out of the oil control standby.

4, to the sauce, sweet and sour sauce, I am so blended, the flavor is not bad, 3 spoons of tomato paste, 2 spoons of sugar, 2 spoons of vinegar (rice vinegar can also be), 1 spoon of sesame oil, soy sauce two spoons, plus 5 spoons of water, small fire boil, two spoons of cornstarch with water to melt, cook into a viscous sweet and sour sauce.

5, sweet and sour sauce bubbles, turn off the heat, evenly poured on the fried fish, decorated with some green onions, cilantro, etc., a plate of fragrant sweet and sour carp is ready.

Meat Recipe Book Practice Book 3

Livestock and meat home recipe list: beef cooking methods, common beef dishes, pay attention to check

Beef

Beef in the sarcosine content can be located in a variety of foods, followed by beef iron content, protein and zinc content is also very rich, beef is also very rich in iron, protein and zinc. and zinc content is also very rich, the most important thing is that beef is low in fat, so when we eat beef we also do not have to worry about their fat.

Beef cut

For those "newcomers", if it is to cut the ordinary vegetables or no problem, but asked them to cut the meat, then, may be more hurt brain. Beef is a lot of fibrous tissue, sinewy meat old animal meat, in the cut beef must be cut horizontally, so that it is easy to cut off the tendons, it is easy to chew.

Beef different parts of the cooking method is different

1, brisket

Beef brisket is also the cow's "brisket", which is distributed in the cow's ribs, between the two. The most common dishes of beef brisket are stewed beef brisket with turnips and stewed beef brisket with tomatoes.

2, beef ribs

The meat of beef ribs is more delicate, the most suitable cooking method is to boil soup, braised, stewed and so on. The most common dishes are radish rib soup, braised beef ribs and so on.

3, oxtail

The oxtail has a high nutritional value, and has a very good tonic, nourish the blood, and strengthen the role of the muscles and bones. Oxtail can be used to cook soup or stew, such as braised beef, beef soup and so on.

4, cucumber strips

Cucumber strips, although the meat is not so delicate, but the fiber distribution is uniform, so the texture and chewy is also very good, very suitable for frying, stir-frying, stir-frying, stuffing and beef jerky, such as frying cucumber strips is very good.

Three Delicious Beef Recipes

1, apricot mushrooms and beef

Ingredients to prepare

apricot mushrooms 100 grams, 200 grams of beef, the right amount of vegetable oil, old soy sauce, white sugar, salt, black pepper

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Directions

1, wash the blood of beef, cut into cubes and put in a bowl;

2, wash the apricot mushrooms with water, cut into cubes and put in a bowl;

3, when the oil in the pot boils to seven minutes hot, pour in some of the apricot mushrooms into the pot and stir fry them over low heat, stir frying them until they are golden brown and then fish them out and put them into a container;

The oil in the pot is hot, but the oil is not hot enough to be used for cooking. p> 4, and then pour into the pan with the right amount of oil, when the oil is hot, the beef into the pan quickly stir fry, stir fry for a few minutes, and then the rest of the apricot mushrooms into the pot, put on the soy sauce, sugar, stir fry after sprinkling salt, pepper can be served.

2, tomato stew brisket

250 grams of tomatoes, 400 grams of beef brisket, 15 grams of cooking wine, 5 grams of ginger, 5 grams of chopped green onion, 4 grams of salt, the right amount of soy sauce, vegetable oil

1, the water will be cleaned up brisket, and then the brisket into the boiling water Wei a little bit, and then fished out and drained.

2, tomatoes clean, peeled, half cut into pieces, the other half chopped;

3, the pot into the appropriate amount of oil, and so the oil burned to six hot, open the fire will be the ginger stir fry flavor, add chopped tomatoes, stir fry 1-2 minutes of high heat into a small fire simmer into the sauce, and then add the soy sauce, beef, wine, and cook evenly;

4, the fried brisket poured into the casserole, plus water, open a small fire simmering for an hour, and then pour into the tomatoes quickly, add some salt and cook for half an hour, and finally up sprinkled with minced scallions on the pot can be eaten.

3, golden needle fat beef

150 grams of golden needle mushrooms, 400 grams of fat beef slices, 20 grams of water starch, 15 grams of crushed red bell peppers, 50 grams of broth, 3 grams of chicken broth, 4 grams of salt, the right amount of vegetable oil

1, will be clean slices of fat beef with water starch, salt and mix well;