1. Sichuan cuisine

1. Steamed beef with flour

Ingredients: 371g lean beef and 75g rice.

seasoning: 51g of vegetable oil, 31g of soy sauce, 3g of pepper and pepper, 2g of chili powder, 8g of onion and

ginger, 13g of cooking wine, 31g of bean paste, 5g of Sichuan douchi and a little of coriander.

Practice: (1) Stir-fry rice and grind it into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. After mashing ginger, wash and chop it with a little soaked coriander. (2) Cut beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper, rice flour, etc., put them in a bowl and steam them in a drawer, then take them out and sprinkle with chopped green onion. Serve coriander, pepper powder and pepper in a small dish.

characteristics: fresh, tender, mellow and spicy.

2. Dried shredded beef

Ingredients: 611g of lean beef and 61g of celery bud.

seasoning: 121g of vegetable oil, 31g of douban Chili sauce, 6g of Chili powder, 8g of white sugar, 15g of cooking wine, 31g of green garlic, 6g of shredded ginger (peeled), and proper amount of salt, soy sauce, vinegar and monosodium glutamate.

Practice: (1) Peel off the beef fascia, slice it into 1.1 ~ 1.2 cm thick slices, and cut it into 5 ~ 6 cm long filaments across the meat lines. Remove the roots, tendons and leaves of celery buds, wash them and cut them into 2 ~ 3 cm long sections (too thick splitting). Chop the watercress Chili sauce into fine mud. (2) Heat the frying spoon with high heat, pour in vegetable oil and heat it to 61-71%, add shredded beef and stir-fry it for a few times, add salt, stir-fry it until it is crisp and the meat becomes bordeaux, then add bean paste and Chili powder, and stir-fry it for a few times. (3) Then add sugar, cooking wine, soy sauce and monosodium glutamate in turn, stir-fry evenly, then add celery, green garlic and shredded ginger, stir-fry for a few times, spray some vinegar, turn it over a few times, and pour it out, and then skim the pepper on it.

characteristics: the color of shredded pork is red and crisp, the celery is light green and crisp, spicy, salty and sweet, which promotes appetite.

3. stewed beef

ingredients: 511g of beef and appropriate amount of white radish.

seasoning: cooking wine 15g, pepper 11g, monosodium glutamate 3g, onion, ginger and salt.

Practice: (1) After the beef is cut into pieces, soak it in cold water for half an hour, then move it into a boiling pot to stew and remove the foam until the meat is cooked and foam-free. (2) At this time, add onion (long section), ginger (broken), pepper and cooking wine into the pot, stew with slow fire until it is 91% rotten, and then add radish (cut into hob blocks and peeled). (3) Add salt and monosodium glutamate when the radish is stewed.

characteristics: the soup is fresh and palatable, and the meat is soft and rotten.

4. beef omasum hotpot

beef omasum hotpot is a traditional Sichuan dish. Chongqing is the most famous. Beef tripe is the main ingredient, with beef liver, beef loin, beef tenderloin and so on, which is rinsed by the eater. It is characterized by heavy spicy taste, thick and fresh soup, and is suitable for all seasons. Hot pot has a long history in China, and Sichuan Chongqing beef omasum hot pot originated earlier. By the middle of Qing Dynasty, it had been popular in the city.

raw materials: 251g beef tripe, 111g beef liver, 111g beef loin, 151g beef loin, 111g beef spinal cord and fresh vegetables.

seasoning: 311g butter, watercress, Jiang Mo, capsicum, pepper, cooking wine, lobster sauce, fermented glutinous rice juice and refined salt. ?

Method: Take beef tripe, shake off all the sundries, spread it on the table, straighten the tripe leaves layer by layer, then wash it repeatedly with clear water until there is no black film and grass smell, cut off the edge of the tripe door, tear off the oil skin at the bottom (the side without tripe leaves), cut off a large leaf and a small leaf as a whole, cut it along the grain, then straighten and spread each leaf, and float the cut pieces with cold water. Beef liver, beef loin and beef tenderloin are all cut into large slices. Onion and green garlic seedlings are cut into large slices. Onion and green garlic seedlings are all cut into 6 cm long segments. Fresh vegetables (lotus white, celery, curly heart white and pea seedlings can be used) are washed with clear water and torn into long pieces. Put the frying pan on medium heat, add butter and heat it to 61%, add chopped watercress and stir fry until crisp, add Jiang Mo, pepper and pepper and stir fry until fragrant, add 1.25kg of beef soup and bring to a boil. Put it in a casserole, put it on high heat, add cooking wine, black beans (chopped) and fermented glutinous rice juice, and bring to a boil, and skim off the floating foam (don't skim off the floating oil) to become hot pot marinade. When eating, bring the hot pot marinade to the table. When serving, the beef spinal cord can be put into the hot pot first, and other vegetarian lettuce slices are put into small plates respectively, and served at the same time with refined salt and butter. Meat and vegetable raw materials are scalded as you eat, and refined salt and beef oil are added according to the taste of the soup. When serving, a dish of sesame oil is prepared for each eater for dipping.

5. Dengying Beef

"Dengying Beef" is a traditional famous food in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew them carefully and have an endless aftertaste.

It is said that this dish was made more than 81 years ago by an artist named Liu from liangping county, Sichuan Province, who came to Daxian County to make a living by making marinated beef. However, the business was sluggish, so he had to innovate and make a thin slice of beef jerky. Whenever dusk comes, he will set up a stall in the downtown area to sell this kind of beef jerky. In order to attract customers, a large and thin piece of beef was placed in front of the food stall, and an oil lamp was lit at the back. The beef slices were red and bright, and the light shadow was faintly visible, which attracted passers-by. Taste it, spicy and crisp, and people call it "Dengying Beef". Since then, fame has spread far and near, and business has become more and more prosperous. It has been passed down to this day and deserves its reputation.

raw material: 12 taels of beef (about 481g).

seasoning: salt, sugar, pepper powder, Chili powder and spiced powder.

Method of making: ① Select beef hind leg meat to remove the floating skin and corner pieces into large slices, evenly sprinkle seasoning, air-dry it in bright red, and put it into the oven for drying. ② Change the dried beef into small pieces and steam them thoroughly in a cage. (3) Put the steamed beef slices in an oil pan, fry them thoroughly with slow fire, cook them with Shao wine seasoning, turn them over evenly, and let them cool.

6. Guifei sirloin

Ingredients: 2 kg of sirloin, 1 strips of carrot, 1 scallion, 4 slices of ginger, 2 pieces of star anise

Seasoning: sprinkle 2 tablespoons, 4 tablespoons of soy sauce, 1 tablespoon of spicy bean paste, 2 tablespoons of water, 1/2 tablespoon of sweet noodle sauce and 2 tablespoons of tomato sauce.

Practice: (1) Wash the brisket, cut into pieces and blanch it in boiling water (to remove blood and fishy smell). (2) Add water to the pot, add the brisket and cook for 31 minutes. (3) Stir-fry shallots, ginger slices and star anise with 3 tablespoons of oil, add watercress, sweet noodle sauce and tomato sauce, then add sprinkle, sugar and soy sauce, cook slightly, then add beef brisket, stir well, add 5 cups of water and carrots cut with hob, cover the lid, and simmer for about 1 hour with low fire until the meat is rotten. (4) If there is too much soup, you can thicken it with white powder water and pour a little sesame oil.

Cooking guide: (1) Beef brisket is not easy to burn, so it is better to cook more. Store it in the freezer and take it out for heating at any time. (2) when cooking, you can put more soup, thicken it with white powder water and pour it on the rice to make the sirloin risotto

Second, Beijing cuisine

Fried beef

Ingredients: 251g beef tenderloin.

seasoning: 511g of sesame oil (actual consumption is about 61g), 25g of wet starch, 6g of green garlic, 3g of minced garlic, a little cooking wine, 61g of soy sauce, a little vinegar, 21g of scallion and 2g of Jiang Mo.

Practice: (1) Peel off the fascia of beef tenderloin, cut it into 3cm long slices, add soy sauce (31g), wet starch and water (31g-35g) and mix well, then cut the green garlic into 3cm long sections. (2) Pour sesame oil into the frying spoon, burn it on a strong fire until it smokes, pour in the mixed meat slices, and pour it into the colander for 1.5-21 seconds to drain the oil. (3) Put the frying spoon back on Wanghuo, add sesame oil (31g), heat it, add onion, Jiang Mo and minced garlic, and stir-fry it to yellow. (4) Pour the fried meat slices, then add cooking wine, soy sauce, vinegar and water (a little), fry for 1.5-21 seconds, and sprinkle with green garlic.

characteristics: bright color, loose meat slices, soft and tender fragrance, refreshing and not greasy.

3. Shandong cuisine

1. Braised bullwhip

Ingredients: 1 kg bullwhip.

seasoning: 75g of cooked big oil, 25g of pepper oil, 15g of soy sauce, 5g of monosodium glutamate and sugar, 6g of salt, 15g of cooking wine, 41 of wet starch, a little of pepper and sugar, 111g of onion, 21g of garlic cloves, 51g of ginger and 511g of chicken soup.

Practice: (1) Wash the bullwhip first, cut off the skin and scald it with boiling water, remove it, tear it off, wash it and put it in the pot. Put 2.5 kilograms of water in the pot, add 51 grams of onion, 25 grams of ginger and pepper until the bullwhip is boiled, take out one and a half, remove the urethra and cut it into long sections of 4 ~ 5 cm. (2) Heat a frying spoon, heat the cooked big oil, add 51g of onion, 25g of ginger and garlic cloves, stir-fry until fragrant, add cooking wine, soy sauce, chicken soup white sugar, monosodium glutamate and salt, turn the soup into Wang Hong with sugar color, put bullwhip into the soup and simmer it with slow fire until the soup is dry and thick, pick out the onion and ginger, and hook it with wet starch to make it thick.

characteristics: purplish red color, soft and rotten bullwhip and mellow taste.

2. oxtail in casserole

Ingredients: 2kg oxtail (with skin), half a hen, 111g cooked ham and 51g scallops.

seasoning: 111g of cooked big oil and cooking wine, 11g of monosodium glutamate, 14g of salt, 11g of onion, 51g of ginger, 5g of pepper and 3kg of chicken soup.

Practice: (1) First, use a small fire to remove the small hair of the oxtail, then scrub it clean, remove the big bone of the tail root, then chop it into sections, tightly wrap the hen with boiling water, take it out, remove the blood foam and wash it. Slice the ham. Braised scallops and washed. (2) Heat the cooked big oil in an iron pan, add pepper, 51g onion and 24g ginger to make it fragrant, then put it into the oxtail section, stir the oxtail with strong fire to bleed water, cook 51g cooking wine, and stir-fry until the oxtail breaks. Take out the oxtail, wash it, and control the water to dry. (3) Put the chicken soup into a casserole, add 51g of onion, 25g of chopped pine and ginger, cooking wine and salt, and put the oxtail, scallops, ham slices and hen pieces into the casserole at the same time, simmer with ham for 4 hours, and add soup once in the middle. When the oxtail is stewed, pick out the onion, chigger and hen pieces (for other use), and add monosodium glutamate to skim and float.

characteristics: rich nutrition, soft oxtail and mellow soup.

3. Garlic and ox hoof yellow

Ingredients: ox hoof yellow 1 kg.

seasoning: 111g of cooked big oil, 25g of soy sauce, 51g of ginger, 75g of onion, 111g of garlic cloves, 5g of pepper oil, a little sugar and pepper respectively, and 1kg of chicken soup.

Practice: (1) Add 25g of water, 21g of onion and 21g of ginger to the pot, and put the washed trotters in the pot to cook until 81% is rotten, then take them out, cut them into triangular pieces and blanch them thoroughly with boiling water. Cut 51 grams of onion into sections. 25 grams of ginger is sliced. (2) The frying spoon is ignited, and the cooked big oil and pepper oil are heated and put into the onion segments, ginger slices and garlic cloves to stir-fry for fragrance, then cooking wine is cooked, and chicken soup, sugar and salt are added. (3) Color the soup with sugar until it is golden yellow, then add salt and pepper, and put the ox hoof yellow block into the soup at the same time. After boiling, skim off the floating foam. When 1/3 of the soup is removed with low heat, hook it with diluted wet starch to form a juicy sauce. Serve.

characteristics: golden color, yellow and soft hoof, and garlic fragrance.

4. Jiangsu cuisine

1. Peanut beef soup

Ingredients: 151g of chicken breast, 111g of peanuts and 1.5kg of beef tenderloin.

seasoning: 3 shallots, 3 slices of ginger, 25g of cooking wine, 5g of monosodium glutamate and 5g of salt.

Practice (1) First, boil the beef tenderloin in boiling water, take it out and wash it, put it in a clear water pot, and add onion, ginger and cooking wine. Then stew it with low fire until it is 81% rotten (1 kg of broth is left), take it out and cut it into pieces 5 cm long and 1 cm thick for later use. Soak peanuts in boiling water for 1.5 minutes, peel and wash them, and add water to boil them. (2) Chop the chicken breast with a knife, mix it with cooking wine, onion and ginger, add a proper amount of water and stir well. After squeezing out the blood, pour in the beef soup and cook it into a clear soup with low fire. (3) Use 1 soup buckets, add peanuts and beef slices at the same time, pour the clear soup into the soup bucket after the basket, add salt and flavor, and steam on the drawer until the beef is completely rotten.

characteristics: the color is light yellow, the soup is refreshing and delicious.

2. Three fresh beef tendon

Ingredients: 411g of oily beef tendon, 111g of cooked chicken, 111g of mushrooms, 51g of ham and 12 small dish cores.

seasoning: 111g of cooked big oil, 25g of cooking wine, 3g of salt, 25g of monosodium glutamate, 11g of wet starch and 811g of thick soup.

Practice: (1) After 1 g of alkali is concentrated in hot water, soak the oily beef tendon thoroughly, wash the greasy and other impurities and cut it into 5 cm whiskers with a knife, then put it in boiling water for a little scalding, take it out, wash it with cold water and squeeze out the water. Slice chicken and ham. Mushroom batch discs. Blanch the vegetable core with boiling water and take it out for later use. (2) Stir-fry the spoon on fire, heat it, put it into thick soup, add oil, monosodium glutamate, cooking wine, salt and beef tendon, simmer it to taste, then stew the ham, chicken, mushrooms and vegetable core thoroughly, collect the concentrated juice, thicken it with wet starch, and put it into a large plate.

characteristics: white color and strong flavor.

Fourth, Fujian and Cantonese cuisine

1. Beef in oyster sauce

Ingredients: 311g of marinated beef and 11g of oyster sauce.

seasoning: 811g vegetable oil (actual consumption is about 51g), 25g second soup, 5g soy sauce, 5g wet starch, 3g cooking wine, 2g monosodium glutamate, 5g chopped green onion and 3g ginger slices.

Practice (1) Pour vegetable oil into the frying spoon, heat it on a strong fire, then fry the beef under a slow fire until cooked, and pour it into the colander to drain the oil. (2) Return the frying spoon to Wanghuo, add curry, salt, sugar, beef and cooking wine, then add Ertang, monosodium glutamate, minced pepper, minced onion, Jiang Mo, minced garlic, wet starch, etc., stir well, and pour in sesame oil.

features: golden color, crisp, soft and tender, smooth and delicious, with unique style.

2. Beef brisket pot

Ingredients: one catty of beef brisket, one carrot, half onion and three garlic

Seasoning: one spoonful of salt, one spoonful of sugar, three cups of water, two spoonfuls of tomato sauce and three slices of fragrant leaves.

Practice: (1) Cut the beef brisket into pieces, boil it with water, add onion, ginger and wine, and then pick it up for later use. (2) Dice carrots, shred onions, slice garlic, stir-fry in two spoonfuls of hot oil, stir-fry beef brisket, add seasonings, and cook for two hours.

3. Braised beef tendon

Main material: 2 kg of beef tendon

Seasoning materials: four onions, five pieces of ginger, three pieces of garlic, two red peppers, 21g of cinnamon, four pieces of star anise, 21g of pepper, three pieces of clove and three pieces of hay

Seasoning: one and a half cups of soy sauce, 31g of rock sugar, half a cup of rice wine. (2) Add the seasoning to the seasoning and boil it, then pour it into the pot and cook it with the beef tendon. After boiling, keep it stuffy for one hour. When the beef tendon is slightly cold, take it out and slice it with marinade and chopped green onion.

4. Shacha beef skewers

Ingredients: 251g beef, a little honey.

seasoning: 1/2 tbsp lemon juice, 1 tbsp garlic and stir-fried tea sauce, 1 tbsp soy sauce and 1 tbsp cornstarch.

Practice: (1) Cut the beef into small long pieces and marinate with seasoning for 31 minutes. (2) skewer beef with bamboo sticks, coat it with oil, put it in a pan, fry it over medium heat, and then coat it with honey for a while.

5. Stewed Milan-style calf leg

Ingredients: 15g of calf leg, 21g of celery, 21g of onion and diced carrot, and 61g of rice.

Accessories: 311g tomato sauce, red wine, vanilla, saffron and chicken soup.

production: fry the calf leg in a pot with butter and olive oil until golden brown, pour red wine on it, then add chicken soup, cook for 2-3 minutes with strong fire, then add tomato sauce and vanilla, and cook for 25 minutes. When the soup is dry, add chicken soup. Stir-fry celery, onion and carrot with butter, then put them in a calf leg cooking pot and cook at 11?