Boiled beef
Ingredients:
250g beef tenderloin, 150g green garlic, 150g cabbage heart, 100g celery heart, 15g dried chili pepper , 40 grams of Pixian watercress, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of MSG, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amounts of water bean powder and clear soup.
Method:
(1) Cut the beef into 5 cm long and 3 cm wide slices, put them into a bowl, season with soy sauce, cooking wine, and water bean flour and mix well.
(2) Wash the green garlic, cabbage, and celery, and cut them into 6.5 cm long segments and pieces respectively.
(3) Heat the oil in the pot and fry the dried chili peppers and Sichuan peppercorns until they turn brown (do not fry until they are burnt, as long as they are fragrant), remove and chop finely.
(4) Add green garlic, cabbage, and celery to oil in the pot, stir-fry until raw, and serve on a plate.
(5) Heat the oil in the pot, stir-fry the Pixian bean paste till it turns red, add the soup (appropriate amount, too much will make the taste bland; too little soybean flour will fall off easily and the soup will be thick) and cook for a while , remove the bean paste, put the green garlic, cabbage, and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, and garlic slices, cook until the flavor is absorbed, and put it into a deep plate or lotus leaf bowl.
(6) Pour the meat slices into a slightly opened original soup pot (the soup should be slightly boiled. If the soup is not boiled, the soybean flour will fall off; if the soup is wide open, the meat slices will become old easily). Use chopsticks to spread it lightly, pour it into a plate or bowl with ingredients as soon as it is cooked, sprinkle with dried chili powder and Sichuan peppercorn powder, and then drizzle with boiling oil to give it a stronger spicy aroma.
Dry-fried beef
Ingredients:
600 grams of lean and tender beef, 60 grams of celery sprouts. 120 grams of vegetable oil, 30 grams of bean chili sauce, 6 grams of chili powder, 8 grams of sugar, 15 grams of cooking wine, 30 grams of green garlic, 6 grams of shredded ginger (peeled), appropriate amounts of salt, soy sauce, vinegar, and MSG.
Method:
(1) Peel off the beef fascia, slice it into 0.1-0.2 cm thick slices, and cut into 5-6 cm long filaments across the meat grain. . Remove the roots, tendons and leaves of the celery buds, wash them and cut them into 2 to 3 cm long sections (split those that are too thick). Chop the chili bean paste into fine paste.
(2) Heat a frying spoon over high heat, pour in vegetable oil and heat it to 60% to 70% heat. Add shredded beef and stir-fry quickly for a few times. Add salt and stir-fry until crispy and the meat turns red. , then add bean paste, chili paste and chili powder, stir-fry a few more times.
(3) Then add sugar, cooking wine, soy sauce, and MSG in sequence, stir-fry evenly, then add celery, green garlic, and shredded ginger. Stir-fry for a few times, spray some vinegar, stir for a few times, and serve. , add Sichuan peppercorns on top.
Features:
The color of the shredded pork is red and crispy, the celery is green and crisp, the spicy, salty and sweet taste is a delicious dish that stimulates appetite.
Braised beef and radish
Ingredients:
500g white radish, 500g beef loin, 2 carrots, 15-20 board stamps, rock sugar (or white sugar) 5 grams, appropriate amounts of green onions, ginger, soy sauce, aged wine, and oil.
Method:
(1) Wash the white radish and carrots, peel them, and cut them into segments and pieces.
(2) Cut the beef into 3-4 cm pieces.
(3) Peel off both layers of chestnut skin, and cut green onions and ginger into sections and pieces.
(4) Heat a frying spoon, add oil, add beef, green onion, and ginger, stir-fry over high heat until the meat turns white, then take it out; use the remaining oil to stir-fry the white carrot pieces until slightly burnt. Burnt out.
(5) Put beef, white water (a large bowl), soy sauce, aged wine, and rock sugar in the pot, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. 6. Add white meat, carrot cubes and chestnuts to the cooked beef pot, and cook until soft to reduce the juice.
Features:
Bright red color, soft and palatable.
Fried beef
Ingredients:
250 ??grams of beef tenderloin. 500 grams of sesame oil (actual consumption is about 60 grams), 25 grams of wet starch, 6 grams of green garlic, 3 grams of minced garlic, a little cooking wine, 60 grams of soy sauce, a little vinegar, 20 grams of scallions, and 2 grams of minced ginger.
Method:
(1) Peel off the upper fascia of the beef tenderloin, cut into 3 cm long slices, add soy sauce (30 grams), wet starch, water ( 30 to 35 grams), mix well, and cut the green garlic into 3 cm long sections.
(2) Pour sesame oil into the frying spoon, heat it on high fire until it smokes, pour in the mixed meat slices, fry for 15 to 20 seconds, then pour into a colander to drain the oil.
(3) Put the frying spoon back on the high heat, add sesame oil (30g) and heat it up, add the slanted green onions, minced ginger, and minced garlic, and stir-fry until yellow. (4) Pour in the fried meat slices, then add cooking wine, soy sauce, vinegar, and water (a little), stir-fry for another 15 to 20 seconds, and sprinkle with green garlic segments. Serve.
Features:
Bright color, loose meat slices, tender and fragrant, refreshing and not greasy.
Stewed beef
Ingredients:
500 grams of beef, appropriate amount of white radish. 15 grams of cooking wine, 10 peppercorns, 3 grams of MSG, appropriate amounts of onions, ginger and salt.
Method:
(1) Cut the beef into pieces, soak it in cold water for half an hour, transfer it to a pot of boiling water and simmer while removing the foam, until the meat is cooked and foam-free.
(2) At this time, add green onions (long sections), ginger (beat into pieces), peppercorns, and cooking wine into the pot, simmer until 90% rotten, then add radish (cut and boil) knife block, peeled).
(3) Add salt and MSG when the radish is stewed.
Features:
The soup is fresh and delicious, and the meat is soft and fragrant.
Tomato beef stew
Ingredients:
250 ??grams of tomatoes, 200 grams of cooked beef, 5 grams of pasta sauce, 20 grams of lard, a little aniseed, green onions 5 grams each of ground ginger and ground ginger, 15 grams soy sauce, 25 grams sugar, 10 grams cooking wine, 15 grams water starch, and 100 grams stock.
Method:
(1) First cut the beef into pieces about 3.5 cm long and 3 cm wide. Wash the tomatoes, remove the stems and cut them into pieces.
(2) Put base oil in the wok, fry the aniseed until jujube red, add onion and ginger to the pot, stir-fry the noodle sauce, add stock, salt, beef, heat for about 4 minutes, then add tomatoes , white sugar, then heat for a while, thicken the gravy with water starch, stir-fry evenly and take it out of the pan.
Features:
Bright color, sweet, sour and salty, fat but not greasy.
Beef Stir-fried Celery
Ingredients:
300g celery, 75g lean beef, 50g peanut oil, 20g soy sauce, 7g refined salt, 5g cooking wine , 4 grams each of green onion and ginger, and 10 grams of water starch.
Method:
(1) Cut the lean and tender beef into shreds from the cross section, and slurry it with soy sauce, cooking wine, and water starch. Remove leaves from celery and wash. Cut into 3 cm long sections, simmer in boiling water, take out and cool in cold water to control the moisture.
(2) Put the wok on the fire, add oil, when it is hot, add onions and minced ginger and fry briefly, then add shredded beef and stir-fry over high heat until loosened and set aside. Then put the celery in the pan and stir-fry, add refined salt. Then pour in the fried shredded beef, add soy sauce, cooking wine, and stir-fry for a few times before serving.
Features:
Fresh and delicious.
Beef and Cucumber
Ingredients:
150g cucumber, 250g cooked beef, 25g onion, 75g red wine, 50g tomato sauce, minced celery , vegetable oil clear soup, salt and pepper in appropriate amounts.
Method:
(1) Slice the cooked beef; wash the cucumber and onion, cut the onion into balls, and cut the cucumber into cubes.
(2) Heat up the wok, add vegetable oil to heat, add cooked beef slices and stir-fry for a while. Add tomato sauce, red wine, clear soup, onion balls and simmer until the flavor is fragrant, then add cucumber cubes, salt and pepper. Adjust the flour to taste, bring to a boil, sprinkle in a little celery, take out of the pan and serve.
Features:
Fragrant and delicious, two colors and two flavors.
Huadan Beef
Ingredients:
8 eggs, 500 grams of peanut oil, 5 grams of minced green onions, 2 grams of sesame oil, 250 grams of marinated beef slices, refined salt 3 grams, 1 gram each of pepper and MSG.
Method:
(1) Beat the eggs, add MSG, refined salt, pepper, scallions and 25 grams of oil, and mix together to form an egg paste;
(2) Place the wok over medium heat and pour in peanut oil. Heat it to 40% heat. Pour in the beef slices until cooked. Drain off the oil and mix with the egg mixture;
(3) Put the wok back On the fire, pour in the beef that has been mixed with egg slurry, add 25 grams of oil while frying, pour 10 grams of sesame oil and peanut oil, stir well, and pile it on the plate to form a mountain shape.
Spicy beef
Ingredients:
500g beef rump (cucumber strips), 500g soybean oil (actual consumption 75g), 50g green onions , 25 grams of ginger, 20 grams of refined salt, 20 grams of soy sauce, 15 grams of cooking wine, 25 grams of sugar, 5 grams of Sichuan peppercorns, 10 grams of sesame seeds (roasted), 5 grams of chili oil, 5 grams of dried red pepper, 5 grams of MSG, beef broth 750ml, 15g sesame salt.
Method:
(1) Cut the beef into two neat pieces; peel the green onions; wash them, cut them into sections; cut the ginger into slices; wash the dried red peppers Clean, remove the stems and seeds, and cut into 1 cm long sections; roast and fry the sesame seeds until cooked.
(2) Marinate the beef with scallions, ginger slices, refined salt, and cooking wine for 1 hour, steam in boiling water over high heat, take out and let cool, and cut into strips 4 cm long and 1 cm wide.
(3) Heat the frying pan, add soybean oil, heat to 50% heat, add beef strips, fry until dry, remove and control oil.
(4) Put 75 grams of soybean oil in the pot, heat it up, add Sichuan peppercorns, fry until battered, take out and discard. When the oil is slightly cool, add dried red pepper and fry until it becomes purple-black. Add onions and ginger and stir-fry. Add beef soup, add soy sauce, MSG, and beef strips. Use medium heat to thicken the sauce. When the juice is gone, pour in the pepper. oil and sprinkle with roasted sesame seeds.
(5) When eating, remove the peppers, green onions and ginger slices and put them on a plate.
Beef soup
Ingredients:
1500 ml of beef soup, 250 grams of beef rump (or beef neck), 30 grams of green onions, 2 cloves of garlic, 40 grams of soybean oil, 4 mushrooms, 8 grams of spicy bean paste, 30 grams of soy sauce, 15 grams of refined salt, 15 grams of cooking wine, 2.5 grams of black pepper, and 8 grams of sesame oil.
Method:
(1) First make the beef broth: Pour 45 grams of soy sauce and 16 grams of sesame oil into a porcelain basin, then add 8 grams of doenjang and 4 grams of chili oil , then add 10 grams of minced garlic, 3 grams of salt and 24 grams of salt, then add 1200 ml of water, stir evenly to make beef soup
(2) Wash the beef buttocks and remove them. Fascia, cut into small cubes; peel the green onions, wash them, cut them into 5 cm long strips, and then cut them straight; peel the garlic and smash into pieces; set aside
(3) Wang Heat a wok over high heat, add soybean oil, and when it is 50% hot, add diced beef and stir-fry until it is brown, add scallions, minced ginger, and minced mushrooms, stir-fry for 2 minutes, then add spicy bean paste. Bring the prepared beef soup stock, soy sauce, refined salt, and cooking wine to a boil, stir evenly, reduce the heat to low, simmer for 10 minutes, adjust the taste, and add black pepper. Pour in the sesame oil, stir briefly, take it out of the pot, pour it into each small bowl, and pour the diced beef and soup evenly.
(4) When eating, serve it with a piece of mung bean cake and bean snacks.