The eyes of thousands of cows
Ingredients: 12 oxeyes.
Accessories: clear oil1500g, flour 500g. Prepare some common seasonings.
Cooking method: Boil fresh ox eyes with water, add salt, air-cool, coat with flour, fry until brown, cut into semicircles and put them on a plate.
Features of the finished product: crisp outside and tender inside, refreshing and delicious, not greasy to eat.
Jubao nourishing Chang
Ingredients: 6 selected bovine esophagus.
Accessories (seasoning) materials: one beef heart, one beef punch, Cordyceps sinensis 10g, Codonopsis pilosula 10g, and radish 500g. Prepare some common seasonings.
Cooking method: Chop the auxiliary materials and add salt, onion, monosodium glutamate and egg white. To make stuffing, put the stuffing into the esophagus of cattle, steam it, and cut it into 5 cm long segments, then serve.
Features of the finished product: promoting fluid production to quench thirst, invigorating primordial qi, nourishing yin and strengthening yang.
braised beef
Material: beef1000g.
Accessories: rock sugar 5g, cinnamon 1g, clear oil 10g. Prepare some common seasonings.
Cooking method: Cut the beef into large pieces, put it in a boiling water pot until it is half cooked, take it out and wash it, and cut it into pieces 4 cm long, 2 cm wide and 1 cm thick.
Put a clean pot on the fire, add clear oil and heat it, pour in the beef pieces and stir-fry until the moisture on the skin is dry, then add cooking wine and soy sauce and continue to stir-fry a few times. Add onion, ginger, cinnamon, star anise, crystal sugar, salt, add beef bone soup to submerge beef, bring to a boil with high fire, and simmer with low fire until crisp and rotten. Take out onion, ginger, cinnamon, star anise, beef and soup, pour into casserole, add garlic sprout, monosodium glutamate and pepper, and pour sesame oil after boiling.
The characteristics of the finished product: rosy color, crisp and delicious meat, rich and mellow juice.
Stir-fried shredded beef with Chili sauce
Ingredients: 350g of clean beef.
Accessories (seasoning): celery 100g, watercress hot sauce 25g, sugar 5g, garlic sprout 5g. Prepare some common seasonings.
Cooking method: remove the fascia from the buttocks of cattle, cut into thick shreds, and cut celery into sections.
Add a little oil to a clean pot, stir-fry celery (with a little salt) a few times, and pour it into a colander to drain the water. Wash the pot, heat it with vegetable oil fire, stir-fry the beef in the pot quickly, pour in the remaining vegetable oil while frying, add Jiang Mo, douban hot sauce, pepper powder, cooking wine, sugar and salt when the beef shreds are crisp, then add celery and garlic sprouts, and cook them with vinegar immediately.
Features of the finished product: crisp, tender and delicious, slightly spicy, and fresh aftertaste.
Crispy fried beef
Ingredients: 400 grams of beef.
Accessories: egg 1, starch 10g, flour 50g, clear oil 1000g. prepare
Some common condiments
Cooking method: Dice the beef, put it in a boiling water pot and rinse it. Add water to the casserole, add beef, ginger, onion, cinnamon, star anise, pepper, cooking wine, sugar, soy sauce, salt and monosodium glutamate, then simmer with low fire, drain the marinade with high fire, and let the beef cool for later use. Stir the eggs, flour and water into an egg paste.
Add clear oil to a clean pan and heat it with high fire. When it is 50% to 60% hot, hang the beef in the egg paste, fry the meat in the oil pan until golden brown, remove it, and pour it with salt and pepper and tomato sauce.
Features of finished products: golden color, crisp and fat.
Special yak meat
Ingredients: 2000g fresh Wuhua yak meat with skin.
Ingredients: 250g sweet pepper, 200g ginger, 0/0g shallot/kloc-0, 50g brine150g (star anise10g, cinnamon10g, 4g dried whole pepper, 5g fragrant leaves, and refined salt10g.
Seasoning: 200g of vegetable oil, 5g of refined salt, 4g of monosodium glutamate, 50g of sesame oil10g, 50g of wet starch and 0g of oyster sauce10g.
Methods: 1. First, yak meat is cooked with clear water, then marinated in a brine pot until it is 80% ripe, and then taken out;
2. Cut the cured yak meat into 5cm thick and 20cm long, put it in a steaming bowl, add a little marinade and steam it until it is cooked, then take it out and put it on a plate;
3. Use a small amount of oyster sauce, marinade and wet starch, thicken the pot with sesame oil and pour it on it;
4. after the red pepper is fried, put it on it.
Features: fresh and tender meat, spicy and delicious.