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Practice and Formula of Zhangfei Beef
Zhang Fei beef?

Materials?

condiments

Beef tenderloin 1 kg

Pickled seasoning

Salt 1/2 tablespoons

Soft candy 1/2 spoons

Pepper noodles 1/2 tablespoons

Cumin 1/2 tablespoons

2.5 tablespoons soy sauce

3 tablespoons mash

Saute seasoning

Red pepper

Salt 1/2 tablespoons

Cumin powder 1/2 tablespoons

2 tablespoons cooking wine

Small onion

How to cook Zhang Fei beef?

Slice beef tenderloin for later use.

Add salt, soft sugar, pepper powder, cumin powder, soy sauce and mashed juice to the tenderloin slices, grab them evenly and marinate for 2-3 hours.

Marinate beef and steam in boiling water for 40 minutes.

Chop garlic and cut onion into sections for later use.

Take the soup out of the steamed beef, put the beef in a clean pot, dry roast it for 3-5 minutes, and then dry it.

Take out the beef jerky, pour the base oil into the pot, add the dried pepper and stir-fry until fragrant.

Add minced garlic, stir fry, add beef, salt, cumin powder and cooking wine, stir fry evenly, add shallots and take out.

material

500g beef tendon

Eight red peppers

Half a leek

Garlic 4 cloves

Pepper 1 spoon

2 tablespoons cumin powder

4 tablespoons cooking wine

Soy sauce 1 spoon

Half a spoonful of sugar

Salt 1 spoon

The practice of Zhang Fei beef

Beef tenderloin is tender, but it is full of tendons. The method of slicing Zhang Fei beef is 1.

Put pepper and cumin powder into an empty bowl. Step two.

Continue to add cooking wine, soy sauce, salt and sugar into the bowl to make juice, and pour it into beef for 2 hours. Third step

After curing, steam the beef in a pot for 40 minutes.

Bake the wok for 3 minutes without oil, add red pepper, minced garlic, steamed beef, cumin powder, cooking wine and salt, and remove water from the beef. Step five.

Put the shallots before cooking, so that the beef is like jerky, but it doesn't taste like Zhang Fei's jerky. Step 6

skill

The original recipe was beef slices marinated in distiller's grains, but I didn't always use the same amount of cooking wine instead.

The best curing time is between 2 hours and 2.5 hours, which is too long and the beef tastes bad.