The 11 Best Practices of Delicious Beef Dance Dazhou released the latest Dance Dazhou trends, providing works with social influence and sharing humanistic and artistic values. The 11 most complete methods of delicious beef are to read you 5 scallion sauteed beef materials: 511g beef, 1 scallion, a little garlic, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine and soy sauce: 1. Slice beef, add egg white, cooking wine and soy sauce, marinate for 11 minutes, and add starch and cooking oil. 2. After the oil in the pot is hot, stir-fry half of the onion and minced garlic. 3. Add beef and stir-fry until it is 91% cooked. Add the remaining onion, soy sauce, salt, chicken powder, white pepper and sesame oil and stir-fry. Roasted beef with potatoes: beef, potato hob, carrot hob, soy sauce, soy sauce, ginger slices, onion segments, garlic cloves, star anise, pepper granules, cinnamon, salt, sugar and coriander. Practice: 1. Cut the beef into small pieces, boil water in the pot, blanch the bleeding water and drain it for later use. 2, put the oil in the pot, add the star anise, pepper granules and cinnamon to stir fry, shovel it out and put it into a small leaking ball for cooking. Add ginger slices, onion segments, garlic cloves and the spices in front and stir-fry until fragrant. I stir-fry ginger slices, onion slices and garlic cloves in the remaining oil, and then add drained beef and stir them evenly. 3, add cooking wine, soy sauce, soy sauce, stir-fry evenly, and then heat the water (it must be hot water, otherwise the beef will be tight when it meets cold water, and it will not be easy to boil). Just submerge the beef, put the spices in 2, and leak the ball. After the fire is boiled, change the fire and simmer slowly for about an hour, depending on the size of the beef. 4. When the beef is soft and rotten, add potatoes, carrots, salt and sugar, stir fry evenly, and then continue to stew until the potatoes. After the carrots are tasty, the soup will be thickened by fire and can be served. 5. Sprinkle coriander to taste better. Boiled beef materials: beef 411g, green bamboo shoots, garlic sprouts, beef stock, pepper, dried pepper, ginger, chopped green onion, salt, Pixian bean paste, salt, monosodium glutamate, starch and oil. Practice: 1. Slice beef, add starch and salt for 11 minutes. 2, garlic seedlings and green bamboo shoots are cut into sections, and ginger is chopped. 3. Heat the oil pan, fry dried peppers and prickly ash, remove and crush for later use. 4. Leave the oil in the pan, add Jiang Mo and a tablespoon of spicy watercress, stir-fry until fragrant, add broth, add green bamboo shoots and garlic seedlings, cook until uncooked, remove and spread at the bottom of the bowl for later use. 5. Shake the beef slices into the pot and cook them. Spread them on the cooked green bamboo shoots and garlic seedlings, add a little soup, sprinkle with pepper and chopped pepper and chopped green onion. 6. Burn the oil in the pot for eight times and pour it on the pepper. Braised beef ingredients: 611g of beef brisket, 2 tablespoons of cooking wine, 1 tablespoons of soybean sauce, 2 tablespoons of soy sauce, 1 tablespoons of sugar, appropriate amount of salt, 6 grains of garlic, 4 pieces of onion, 4 slices of ginger, 1 pieces of star anise, 1 pieces of cinnamon and 4 pieces of dried pepper. Practice: 1. Cut the beef into large pieces and blanch it in boiling water for one minute, then remove it and rinse it. 2. Heat 2 tablespoons of oil in the wok, and saute spicy spices such as chives, ginger slices and garlic. 3. Add the beef and stir fry slightly. 4. Stir-fry soybean sauce, pour in cooking wine and soy sauce and stir well. 5. Add a proper amount of boiling water (the amount of water should not exceed that of beef), boil over high heat and simmer for about 91 minutes. 6. Finally, add some sugar and salt to adjust the taste, and turn on a big fire to thicken the soup. Slippery egg beef material: 151g tenderloin, 5 earth eggs, 2 onions, 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of cooking wine, 1 teaspoon of sesame oil, a little pepper, 1 teaspoon of soy sauce, 1/3 teaspoon of soda powder, 1 teaspoon of starch and a little water. Practice: 1. Prepare the required materials. 2. Slice the beef, add cooking wine, soy sauce, sugar, baking soda, starch and a little water, mix well, and then pour 1 teaspoon sesame oil for sizing and pickling for 31 minutes. 3, 1 tablespoons of water, a little cooking wine and salt are broken into egg liquid for later use. 4. Pour the vegetable oil into the wok. When it is heated to 41%, add the beef slices and slide them until they are cooked for 8 minutes. Take them out for later use. 5. Pour the smooth beef slices into the egg liquid, add chopped chopped green onion and mix well. 6. Heat the oil in the wok, pour in the egg liquid containing beef slices and stir fry. 7. Stir-fry until the egg liquid is not completely solidified, turn off the fire, and finally pour a little sesame oil and stir well. Black pepper beef material: beef, shredded onion, vegetable oil, black pepper, baking soda, egg white, starch, chicken essence, salt, soy sauce, soy sauce and cooking wine. Practice: 1. Cut the beef into rectangular thin slices and add baking soda to catch evenly. Leave it for half an hour. 2, take out beef and egg white, soy sauce, and cook wine evenly. Leave it for 1 hours. 3. Add chicken powder and starch to the beef, put it in an oil pan until it is cooked, and pour it into a colander to drain the oil for later use. 4. Set the wok on fire, add oil, add onion and stir-fry, add black pepper, salt and chicken essence to taste, add beef slices, stir-fry evenly, and put them in the pan. Hangjiao beef material: beef, Hangjiao, cooking wine, chicken essence, yellow wine, soy sauce, soy sauce, sugar and starch. Practice: 1. Marinate beef tenderloin with yellow wine, soy sauce, soy sauce, a little sugar and starch for 11 minutes. 2, Hangzhou pepper roll knife cut into strips, washed in clear water, mainly to remove the seeds. 3, put a little oil in the pot, fry the pepper into tiger skin, remember to add a little salt, and take off the pot (because beef is easy to get old, and it's not delicious if the pepper is not fried into tiger skin, so I usually fry it separately first) 4, add oil and heat it (the fire should be strong), so that the freshness of beef will be locked, and stir-fry the beef until it is five-cooked. 5. Add the fried pepper. 6, stir-fry until seven or eight mature, add cooking wine, chicken essence seasoning from the pot. West Lake beef soup material: 1 small piece of beef, 2 mushrooms, 1 small handful of coriander, 1 egg white, salt, monosodium glutamate, pepper and cornflour. Practice: 1. Freeze the beef a little and cut it into small pieces. 2. Cut the mushrooms into small pieces, take the egg whites from the eggs, pour them into the soup bowl and lay them aside. Chop the coriander ~3. Boil the water in the pot, add the beef (if you are very particular, you can soak the water in advance), skim off the floating foam, put the mushrooms, boil the water for a while, and add salt and pepper. 4. After thickening with wet starch, pour it into a soup bowl filled with egg white, stir quickly and evenly to make the egg white into flying flocs, and finally sprinkle with coriander. Shacha beef material: 151g of beef, 311g of spinach, 3 grains of garlic, 2 tablespoons of Shacha chilli sauce, 1 teaspoon of oyster sauce, 1/6 teaspoon of salt, 1/2 teaspoon of fine sugar, 1 teaspoon of cooking wine, 15ml of water, 1 teaspoon of powdered water and 1 teaspoon of sesame oil. Practice: 1. Wash and slice the beef, put it in the marinade and marinate it evenly for 21 minutes. 2. Cut the spinach into small pieces, wash and drain the water; Chop garlic and set aside. 3. Put about 2 tablespoons of salad oil into a pot, stir-fry the beef in the pot with high fire until the surface of the beef turns white and take it out. 4. Put 1 tbsp of oil in another pot, and put the minced garlic and shacha spicy sauce in the pot in order to be fragrant. 5. Add oyster sauce, salt, fine sugar, cooking wine and water and stir well. 6. Stir-fry the beef with high fire for 5 seconds, and then add the spinach from Practice 2 and stir-fry for about half a minute. 7. Use white powder water to thicken, stir well and sprinkle with sesame oil. Curry beef Ingredients: 511g beef, 15g curry powder, half an onion, 1 potatoes, 1 carrots, a small piece of ginger, a little white wine (or cooking wine) and a proper amount of salt. Practice: 1. Cut the beef into small pieces of about one inch. Shred onion, peel potato and cut into 2cm square pieces, and melt curry powder with 311ml boiling water for later use.