Question 2: The formula of spice brine suitable for pickled beef (1)
Liuchu bittern
Ingredients: a.50g star anise, 50g nutmeg, 50g licorice, 50g galangal, 50g pepper 15g, fennel 10g, 25g citronella, 8 white pepper 10g, 8 Amomum tsao-ko, 6 nutmeg, 6 Amomum tsao-ko, 20 fragrant leaves and 6,550 cloves. B 3000 grams of old hen, 3000 grams of Jinhua ham, 250 grams of scallops, tenderloin 10 kg, ribs 10 kg. C.60 Jin of clear water. D onion 750g, southern ginger 400g, garlic150g. E. salad oil 1500g. F Guangzhou rice wine 800g, Huadiao wine 1000g, rock sugar 1000g, Haitian Jinbiao soy sauce 1500mg, Meijia fresh soy sauce 170g, fish sauce 300g, soy sauce 500g, oyster sauce 250g and monosodium glutamate 65433.
Production: 1, material a is wrapped in gauze, boiled in boiling water for 10 minute, and taken out for later use; Except scallop, all the other raw materials in material B are boiled in boiling water for 20 minutes, then taken out and washed for later use. 2. Put the material C into a stainless steel barrel, soak the material B and scallop in water and put them into a low-heat pot 12 hours, take out the material B, filter the original soup, put it back into the stainless steel barrel, put the material A into a low-heat pot for 2 hours, and put the material F into a low-heat pot for 30 minutes. 3. Wash the material D, cut it into thick pieces, put it in salad oil that is burned to 60% heat, and soak it for 5 minutes until it is fragrant. After taking out the material D, pour the salad oil into the soup and mix well.
Features: salty and slightly sweet, with bright red color.
Scope of application: it can be used to pickle cattle, pigs, beef, rabbits and so on.
Chuwang brine
Raw materials: a.50g of star anise, 20g of pepper, 30g of fragrant leaves, 25g of dried tangerine peel, 30g of tsaoko, 0/0g of clove/kloc, 0/5g of licorice, 3 Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of nutmeg. B 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper100g of red pepper100g, 600g of whole parsley and 25g of dried shredded pepper. C crystal sugar 1000g, white soy sauce 500g, fish sauce 150g, Shanxi mature vinegar 150g, Lee Kum Kee soy sauce 2000g, osmanthus juice 250g, Kikkoman soy sauce 300g, carved wine 500g and rose wine 150g.
D 5000 grams of pig bone, old pig elbow 1500 grams, 2000 grams of old hen and 4500 grams of old duck. E. 2 packets, 2000g salad oil.
Production: 1, put the material package A into the material package for later use; Put half of all the raw materials in material B into a material bag (all dried Chili shreds) for later use. 2. Add 50 kilograms of water to the soup bucket, put material D on high fire for 30 minutes, and turn to low heat. When there is13 soup left in the soup bucket, take out all the raw materials and filter the soup with a fine sieve. Remove the soup oil for later use. 3. When the salad oil is heated to 30% in the wok, stir-fry the remaining raw materials in material B for 65,438+00 minutes until the fragrance is exhausted, and knock out the raw materials to make oil. Put the oil, two wrapped bags and material C together in a soup bucket and simmer for 30 minutes, then marinate the raw materials.
Features: bright red color and mellow taste.
Scope of application: pigeons, pig ears, goose feet, pork belly, tripe, eggs, tofu, etc.
Guchu brine
Raw materials: a. 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of Alpinia officinarum, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced fresh hawthorn and dried), 35 grams of fragrant leaves, 25 grams of licorice 10, tsaoko-0, and dried tangerine peel/kloc-0. B soy sauce 200g, Nestle Meiji fresh soy sauce 50g, oyster sauce 20g, rock sugar1500g, salt 750g, monosodium glutamate 350g and cooking wine 50g. C. chicken bone 1500g, pig bone 1500g, 25kg of clean water. D ginger slices 150g, raw onion 100g, coriander, celery, green pepper and onion 50g each. E. salad oil 100g.
Production: 1, put salad oil in the pot, stir-fry material d for 30 minutes until fragrant when it is 70% hot, cook material c for 20 minutes, and take out material d.2. Wrap the material A in gauze to make a bag, put it in the soup cooked in the first step and cook it for 2 hours. Take out the bag, chicken bone and pig bone with a colander and add the material B to taste.
Function: color ... >>
Question 3: How to marinate barbecue mutton to be delicious? material
500g of fresh leg of lamb, 0/00g of fat mutton/kloc-,0/0g of salt/kloc-,0/5g of Chili powder/kloc-,0/5g of cumin powder/kloc-,5g of cumin grains/kloc-,and 0/5ml of oil/kloc-.
working methods
1. Wash the fresh leg of lamb with running water, then dry the water with a kitchen towel, cut into 2cm square fat diced mutton, add salt, Chili powder, cumin powder, cumin granules and oil, mix well and marinate for 20 minutes.
2. Wash the bamboo sticks, dry them, put the diced lamb leg and the diced fat mutton on the bamboo sticks at intervals, each string will wear about 6 or 7 pieces of meat, and then spread the worn mutton skewers evenly on the baking tray.
3. Ensure that the temperature adjustment knob of the oven is "180 degrees"; Turn the function knob to "heat the upper and lower pipes" and the time knob to 10 minute (or press the "baking" key, and adjust the temperature to 180 degrees and the time to 10 minute through the "timing" key and the "time/temperature" up and down keys). Put the baking tray into the oven cavity, and after 10 minutes, take out the roasted mutton skewers and eat them.
Question 4: Does the strongman know the smooth beef in Haidilao or the tender beef in Huangcheng? Thanks in advance! First choose the tenderloin, which is tender, then cut it and add some water to make the beef slices absorb water and swell! Add a small amount of meat tenderizer! Raw flour, egg white! Stir well. Pour Chili oil bubbles on the back, and it's OK.
Question 5: How can beef be tender? The method of livestock and poultry meat beef introduces the taste of beef in detail: the production materials of livestock and poultry meat beef: main ingredients: processed beef 600g (1 kg), edible powder 7.5g (2 yuan), loose meat powder 1.88g (5 yuan), monosodium glutamate 3.75g (3 1 yuan) and salt 3.75. Soy sauce 1 1.25g (3 yuan), clear water 150g (4 Liang), egg 1, raw flour 1 1.25g (3 yuan), and clear oil/kloc-0. Teach you how to cook beef, how to cook beef, put 600g (1 kg) of processed beef into a container, add 7.5g of flour (2 yuan), 1 .88g of pine meat flour (5 yuan), 3.75g of monosodium glutamate (1 yuan), 3.75g of salt (. Flour 1 1.25g (3 RMB) is fished up by hand. After 40 minutes, fish with clear oil 1 12.5g (3 taels), cover with plastic wrap, and store in the freezer. Beef recipes: Method 1:
Put 500g of beef slices into a container, add 6g of edible powder (baking soda),10g of soy sauce, 25g of dry starch and 75g of clear water, and take them out evenly by hand. After 40min, add 25g of clear oil, cover it, cover it with plastic wrap, and store it in the freezer.
Method 2:
Put 600g (1 kg) beef slices into a container, and add 4.5g (1.2 cents) cooking powder, 7.5g (2 yuan) soy sauce,18.75g (5 yuan) raw flour and 56.25g (1.
This way, the mutton slices can also be pickled.
Question 6: How to copy beef, beef fiber is coarse and old, and cooking often becomes stiff or even happens. How to fry beef until soft and rotten in a short time?
First of all, pay attention to the knife edge, cut strips along the grain and slice horizontally, then use soy sauce, cooking wine, sugar, egg liquid, dry starch and a little dough (the ratio of meat to baking soda is 60: 1, and no more can be added), then stir with clear water to make juice and marinate for 15 minutes.
Then add 25g crude oil to the cover and soak it for 1 ~ 2 hours, so that the oil molecules in the sliced meat can penetrate into the meat and absorb the juice. When frying in an oil pan, the oil molecules in the meat will swell violently, the crude fiber will be destroyed, and the fried meat will be tender and delicious.
Question 7: How to make the ingredients of wild pepper beef?
Moderate beef
Appropriate amount of pickled peppers in wild mountains
Appropriate amount of coriander stem
Garlic right amount
Ginger amount
Proper amount of soy sauce
Proper amount of old pump
Proper amount of oil
Proper amount of salt
Medium fuel consumption
Wild pepper, fragrant and slightly spicy after soaking. I bought some fat cows today. Remember that delicious fat beef barbecue? So it's not bad and delicious.
working methods
Cut beef into strips, marinate for a while with proper amount of soy sauce and soy sauce, and prepare mountain pepper, coriander stem, garlic and ginger slices.
Saute garlic slices and ginger slices in hot oil.
Add beef strips and stir-fry until the color changes. Add a little oil and consume a little oil.
Add pickled peppers and stir fry. If you are not sure about the temperature, you can light a small fire at this time.
Add coriander stalk and proper amount of salt and stir well.
Question 8: The practice of beef and pepper strips is completely handed down from family.
Beef ham, dried pepper, onion, ginger, garlic, cooking wine, soy sauce, potato flour, salt, pepper noodles, chicken essence.
working methods
1. Wash and slice beef, add a little potato powder, cooking wine and salad oil (soybean oil or something) and grab it evenly by hand, then marinate it for later use.
2. soak the dried peppers for a while and write them dry.
3. Stir-fry the dried peppers, remove them after discoloration, and then pour a little oil into the pot. After the oil is boiled, add the marinated beef and stir fry quickly over high fire. Add chopped green onion, shredded ginger and sliced garlic, stir-fry, pour in soy sauce, add a little salt and pepper noodles, and when the beef turns golden brown, pour in dried Chili peppers prepared in advance, add chicken essence and stir-fry evenly. All right!
Question 9: How to cook beef to keep nutrition to the maximum extent? Introduce the taste of beef in detail: ingredients of beef for livestock and poultry: ingredients: processed beef 600g( 1kg), edible powder 7.5g yuan), pine meat powder 1.88g(5 points) and monosodium glutamate 3.75g( 1kg). Sugar 1. 1 g (3 points), soy sauce 1. 25g (3 yuan), water150g (4 Liang), eggs1,and raw flour/kloc-. Teach you how to cook beef, how to cook beef, put 600g (1 kg) of processed beef into a container, add 7.5g of flour (2 yuan), 1 .88g of pine meat flour (5 yuan), 3.75g of monosodium glutamate (1 yuan), 3.75g of salt (. After 40 minutes, fish with clear oil 1 12.5g (3 taels), cover with plastic wrap, and store in the freezer. Beef recipes: Method 1:
Put 500g of beef slices into a container, add 6g of edible powder (baking soda),10g of soy sauce, 25g of dry starch and 75g of clear water, and take them out evenly by hand. After 40min, add 25g of clear oil, cover it, cover it with plastic wrap, and store it in the freezer.
Method 2:
Put 600g (1 kg) beef slices into a container, and add 4.5g (1.2 cents) cooking powder, 7.5g (2 yuan) soy sauce,18.75g (5 yuan) raw flour and 56.25g (1.
This way, the mutton slices can also be pickled.
Guidance on beef (lean) practice: 1. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily.
2. Stewed beef can preserve nutrients well;
3. Boiling beef with thick sauce can cure chronic diarrhea caused by stomach weakness;
Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After such treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.
5. When braised beef, add a little wild vegetables, and the meat is delicious;
6. The fibrous tissue of beef is rough and there are many connective tissues. To cross-cut, long fibers should be cut off, not along the fiber tissue, otherwise it is not delicious and chewy;
7. Beef tends to turn black and deteriorate after being blown by the wind, so pay attention to preservation.
The method of spicy shredded beef introduces the cuisine and its function in detail: home-cooked menu
Spicy shredded beef production material: main ingredient: 500 grams of ground beef.
Seasoning: salt, yellow wine, onion, ginger slices, white salt water, pepper powder, soy sauce, chopped green onion, Jiang Mo, garlic paste, monosodium glutamate, sugar, pepper oil, red oil, cooked white sesame seeds, cooked peanuts and coriander powder. Teach you how to make spicy shredded beef. How to make spicy shredded beef delicious? Clean minced beef, marinate with salt, yellow wine, onion and ginger slices, marinate with white salt water, shred and mix well with other seasonings. The key to making spicy shredded beef is to marinate the beef until the meat quality is tightened and the meat color turns red. The method of curry fried beef introduces the cuisine and its function in detail: home-cooked menu
Taste: curry flavor technology: fried beef with fried curry. Ingredients: Ingredients: 400g of pickled beef slices (see raw material pickling).
Accessories: 200g of clean broccoli.
Seasoning: oil curry 25g, fresh garlic 5g, ginger rice 2g, onion rice 5g, red pepper rice 5g, Shaoxing wine 15g, sugar 15g, monosodium glutamate 10g, refined salt 4g, sesame oil 5g, soup 100g, and wet starch 65438. Curry fried beef features: curry is fragrant, fresh, salty and slightly spicy. Teach you how to cook curry fried beef, how to cook curry fried beef delicious 1. Repair and clean broccoli, add water to the pot, add peanut oil 10g to boil, add broccoli to fly water, and drain with a colander. After the pot is tempered, add 30g of peanut oil, broccoli, 5g of Shaoxing wine, 50g of soup, 5g of monosodium glutamate, 5g of sugar, 2g of salt and 5g of wet starch, stir-fry with strong fire, drain the soup, put it in a plastic basket, and put its head around with chopsticks. Mix oil curry, fresh garlic, ginger rice, onion rice, red pepper rice, white sugar, monosodium glutamate, salt, sesame oil, soup and wet starch into a bowl of juice. 2. Cook the pot, add peanut oil, heat it to 50% over medium heat, add beef slices, oil it until it is 90% cooked, and drain the oil through a colander. Temper the pot, pull it up and down ... >>