Different cooking methods taste different.

Frying, deep-frying and stewing are all

Beef should not be eaten often, once a week is appropriate. Beef is not easy to cook rotten, cooking put a hawthorn, a piece of orange peel or a little tea can make it easy to rotten. Beef stewed to preserve the nutrients is better. Beef muscle fiber is rough and not easy to digest, but also has high cholesterol and fat, so the elderly, young children and people with weak digestion should not eat more, or eat some tender beef. Western modern medical research, beef is red meat, contains a bad odor acetaldehyde, too much intake is not healthy. People suffering from skin disease, liver disease, kidney disease should eat with caution.

Introducing a few common practices:

1, soy sauce beef

In fact, the practice is quite simple

1. A whole piece of beef (two pounds) cut into three pieces, clean. The first thing you need to do is to put cold water in the pot, put in the cut beef (the water is not over the beef), boil it on high heat, take out the beef, wash it. ps: the calf meat has a tendon of meat is more suitable to do the sauce beef

2. pot put in a proper amount of water (not over the beef), then put the five spice powder, sugar, salt, soy sauce, star anise, dry chili pepper, ginger, pepper, cooking wine. Cook until you can simply poke through with chopsticks.PS: If you use a pressure cooker, cook for about 10 minutes after getting on the gas.

3. Soak the cooked beef in the soup for one night, take it out the next day, and leave it for a few more hours to make the surface dry and better for cutting. Cutting time to pay attention, do not follow the grain of the meat, it is best to vertical, so that when eating is not difficult.

4. Cut the beef plate. Take a little beef marinade, heat it up, pour it over the beef, and put sesame oil and chopped scallions on it. PS: If you think the beef is too light (especially in the middle), add some soy sauce to the marinade, or make your own sauce according to your taste.　　

The leftover broth can also be used to make noodles, yum yum yum!

2, beef stew

To use hot water, do not add cold water. Hot water can make the surface of the beef protein quickly solidified, to prevent the amino acids in the meat outside the leaching, to maintain the meat flavor delicious; high fire boil, uncovered pot stew 20 minutes to odor, and then cover, switch to micro-fire, play the role of stew.

Burning process, salt should be put late, water should be added once enough. If you find less water, you should add boiling water.

Put a little tea leaves wrapped in gauze and put it into the pot to stew with beef, the meat cooks fast and tastes fresh.

Add some wine or vinegar. 1 kilogram of beef put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar stewing beef, can also make the meat soft.

Put a few hawthorns or slices of radish in the meat pot to cook it faster and to get rid of the odor.

3, beef curry

Materials: beef, one to two onions, potatoes, four, five

Seasoning: raw oil in moderation, peppercorns dozen, a small piece of ginger, white wine (or wine), a little, curry powder 15 grams or so, salt, boiled water

practice:

1, will be cut into one-inch square piece of beef, onion shredded!

2, add water to the pot, add beef pieces, ginger pieces, a little white wine, and remove from the stove after boiling over high heat. Remove the ginger pieces, wash the beef to be used;

3, high heat seat pot, hot and then add oil, when the oil is warm, add pepper grains stir fry, then add onions stir fry. Onions eat oil after adding beef stir-fry, and then add the potato pieces together stir-fry;

4, and then pour into the curry, stirring evenly cover the pot lid on high heat stew open, and then turn to a low heat stew, which from time to time to stir, and according to personal taste to try to decide whether to add salt;

5, to be stewed potatoes to the crispy can be up to the pot on the plate.

4, beef jerky practice

first beef slices, add salt and marinate in the refrigerator for more than 10 minutes. The pan is hot, put the oil (can be blended a little pepper oil), under the beef slices,

Stir fry. Add seasoning wine, one or two spoons of soy sauce, a spoonful of dark soy sauce. Add dry chili, stir fry, add ginger powder, stir fry,

Add five spice powder, stir fry, add cumin powder, stir fry, almost out of the pan with pepper powder, stir fry until the water is dry, there is a fragrance,

Beef was dark brown, turn off the fire. Sprinkle a handful of fried sesame seeds, mix well, out of the pot.

Note:

1. I have been using beef brisket to stir-fry, cut in slices about 5mm thick.

2. This time I made it with straight peppercorns, and added a little more pepper powder at the end when it came out of the pan.

3. We recommend that you use an iron skillet to fry, after adding the seasoning powder, it is easy to stick to the pan.

The original recipe is here:

The beef is bought back to be processed, the same as the usual operation, but I did not pass the beef through the water, and I do not know if it can be passed through the water. Of course, you also need to put the oil, the oil should be based on the amount of their own meat. But be sure to keep the heat down and be patient. This will not appear smoke in the room, spicy difficult to control the "situation". Oh ...... and the beef will be more flavorful.

Dry chili, part of the pepper (2/3) first into the not too hot frying pan, feel the aroma of the time into the beef, or earlier to put the beef, slowly get loose. Then I put ginger powder, 13 spice, sugar, salt. Then put 1/3 of the peppercorns, stir-fry until the beef is completely dry (until you reach your desired dryness), be careful not to paste the pan oh.

My practice is not in accordance with the formal recipe, just according to other people's recommendations combined with their own actual situation. So people think not suitable, according to their own situation appropriate adjustment it. I believe the results will be very satisfactory, fragrant Oh

5, boiled beef practice

Raw materials: 400 grams of beef tenderloin, 250 grams of medicinal celery, 5 cloves of garlic, 3 green onions, ginger a piece.

Accessories: Pixian bean paste 3 teaspoons, 25 grams of dried chili peppers, 20 grams of peppercorns, 2 teaspoons of soy sauce, monosodium glutamate (MSG) 3 points, 2 teaspoons of cooking wine, 3 grams of cornstarch, 1 teaspoon of sweet wine, 1 gram of baking soda.

Steps:

1. Peel and mince the garlic, pick the scallions and tie them in knots, and break the ginger into pieces.

2. dried chili peppers deseeded and cut into segments, after the pepper, deseeded chili pepper segments in a clean frying pan with a civilian fire kang crisp.

3. Slice the beef tenderloin and put cooking wine, starch, baking soda and mix well.

4. frying pan on a high flame, pour the right amount of salad oil, garlic, ginger and PI County bean paste into the pot to stir-fry aroma, let go of water, change to a small fire to cook the soup.

5. beef tenderloin slices, green onion knots, sweet wine, soy sauce poured into the pot, cook for about 5 minutes, and then fish up the beef in a large ceramic bowl, put monosodium glutamate (MSG).

6. the remaining soup, put celery section with medium heat and cook until eight mature, even the soup together on the beef, sprinkle prepared peppercorns and chili peppers.

7. Wash the frying pan, wipe dry, placed on a high flame, the pan poured into the salad oil 2 two burned to seventy hot, the oil poured into a large ceramic bowl, you can hear the sound of ZiZi Oh, a bowl of color, aroma, taste of boiled beef on the finished.

6, dry-fried beef practice

Specific method:

Step one: buy two pounds of cattle pier parts of good beef into the pot to soak out the blood.

The second step: then the oil will burn 7 into hot, and then put a spoonful of sugar (preferably brown sugar), stir-fried to golden brown and then add water, water put pepper, anise, cinnamon, sharp chili peppers, salt, monosodium glutamate (MSG), boil, will be soaked with water in good beef in the marinade with a small fire brine for more than an hour or so.

The third step of beef in the pot: after brining cooked beef cut into book slices, here is the test of your knife work. Next, the oil will be heated to 7 into the oil and then fried until golden brown, fish up, here if you want to eat a little bit of taste burnt beef on the frying for a while, and vice versa on the less fried a while.

The fourth step: the fried beef put oil, ginger, pepper powder, a little chicken or monosodium glutamate these condiments in the pan frying for a while to start, it is finished.

7, the practice of hand-torn beef

There are two practices

One: buy a bottle of marinade, half a kilogram or so of heavy chunks of beef first ginger wine water to cook the bleeding water, rinse, pour the marinade, put the beef block, boiled to turn the heat down, brine about forty minutes, with chopsticks into the blood, turn off the fire. With the juice to soak for about half a day, let cool, cut small strips, down the frying pan fried until the surface is dry, fish out, dish, accompanied by a small dish of salt and pepper.

Two: beef 1 catty (buy when the instructions are to do hand-torn beef on the line) cut into 8 cm long, 1.5 cm strip

put thirteen spices, oil, salt, fermented bean curd, vinegar, sugar half a day

Put into the high-pressure cooker with a little water and cook on high heat for 10 minutes or so

Strain out, rinse with clean water, a little cooled and dried

Put into the frying pan fry ( The temperature of the oil is 5 degrees, not too hot) until yellow

Plate, sprinkle with salt

Add cumin powder

These are the most important ingredients in the cooking process.