2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour.
3. Take another wok, add a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes.
4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. Between them/among them
Turn it over several times, taste it, and add soy sauce/rock sugar as appropriate.
5. Turn off the fire when the juice is thick and rotten. You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. The burning process can also make beef more delicious.
Second: 750g of onion beef tendon (or cucumber meat), 50g of onion 1 20g, 50g of sesame (roasted), 3g of garlic cloves, 3g of ginger powder, 50g of soy sauce, 0g of pepper noodles1g, 40g of soybean oil, 6 mushrooms, 250g of rice, 25g of yellow wine and refined salt.
1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.
Three: boiled beef tendon 750g (or cucumber meat), onion 120g, sesame 50g (roasted), garlic cloves, ginger powder 3g, soy sauce 50g, pepper noodles 1g, soybean oil 40g, mushrooms 6g, rice 250g, yellow wine 20g, refined salt 5g and ginger powder 3g.
1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.
Three: 500g of boiled beef. Bamboo shoots100g, garlic bolts 50g. Dry Chili 15g, soy sauce 10g, Shanxian watercress 20g, fermented grains juice 10g, salt 2g, pepper 3g, vegetable oil 75g, cooking wine 10g, bean powder 15g, and fresh soup 50g.
Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. Put the wok on a big fire, add oil and heat it. Stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts break. Pick out the bamboo shoots and garlic seedlings and put them in the nest plate. Shake the sliced meat into the pot, stir fry when it is boiled, scoop it up and spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour in the boiled oil.
Five: Spicy beef jerky is generally made through meat selection, cutting, batching, pickling, boiling, sun drying, baking and other processes.
1, buy lean meat from fat old cows. The thickness of the cut piece is 1 cm, which is 3 cm large and 5 cm long. Ingredients are peanut oil, soy sauce, spices, garlic, sugar, wine, pepper and so on.
2. Put the raw beef in the pot to boil blood (it doesn't take long to cook, but it feels like blood is coming out.
3. Cook for a few minutes, then pick up the beef.
4. Cut the bloody beef into thick strips. At this time, the beef is still raw in the middle, it doesn't matter. We will continue to process it later and make it "mature"
5, pour oil in the pot, a little more.
6. When the oil is cooked, turn off the heat, add the chopped beef strips and stir fry constantly.
7. After frying, the oil in the pan became clear.
8. Note that it has always been a small fire. Stir-fry until the beef turns dark brown, and feel that the beef has been fried dry, so you can dump the excess oil in the pot.
9. At this time, you need to prepare Chili noodles, pepper noodles, sesame seeds and salt. This is a mixture of Chili noodles, Chili noodles and sesame seeds left over from the second batch of sausages I made a few days ago.
10, first put the salt into the pot and mix well, then add the sea pepper noodles, pepper noodles and sesame seeds and mix well. (At this time, the fire has been adjusted to the minimum) Six: curry beef
Ingredients: beef, one or two onions, four or five potatoes.
Seasoning: a proper amount of raw oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, salt and boiled water.
Exercise:
1. Cut beef into one-inch square pieces, shred onion, peel potatoes and cut into 2cm square pieces, and melt curry powder with 300ml boiling water for later use;
2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef for later use;
3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. After eating oil, add onion to beef and stir fry, then add potato pieces and stir fry together;
4. Then pour in the melted curry, stir well, cover the pot and simmer on low heat, stir from time to time, and try to decide whether to add salt according to personal taste;
5. When the potatoes are crisp and rotten, you can put the pot on the plate. Seven: stewed beef with carrots
Basic characteristics: This soup has the functions of strengthening the body and breast enhancement. It can lay a good foundation for girls' development when eaten during puberty. Beef has the function of enriching blood and is suitable for physiological period or anemia.
material
200 grams of carrot, 200 grams of autogenous tendon, 8 pieces of red dates, 2 pieces of ginger and water1500ml.
condiment
A little wine and a little salt.
The way of doing things
1 beef tendon is washed and cut into strips for later use;
2 Wash carrots and cut into pieces for later use;
3 beef tendon, pick up the spare;
4. After the water is boiled, add beef tendon, carrot, red dates and ginger slices, simmer for 1.5 hours, and then add seasoning to taste.
function
Promoting blood circulation, strengthening body constitution and improving eyesight;
Sichuan poached beef
Preparation raw materials: beef (or pork)
Two green garlic roots, green vegetables, peppers and prickly ash
Processing raw materials-green vegetables cut into sections, green garlic cut into horse ears (two green vegetables)
Slice the meat. You don't have to cut the meat too thin to enjoy it. Add water starch, a spoonful of salt and cooking wine to the sliced beef, and you can also add a little soy sauce (for coloring). More starch is needed to make the sliced meat feel tender and smooth in your mouth. Stir the pulp 15 minutes.
Stir-fried pepper and pepper. Put the pot on the fire, bring the steam to a boil, turn off the heat, and pour the pepper and pepper into stir fry. Be sure to use a small fire, otherwise it will easily turn into Guan Gong's face, you will not be able to participate in the beauty pageant, and the pepper will be crushed. Take out the fried pepper and pepper, cut the pepper into small pieces, and crush the ginger, a small piece of onion and four cloves of garlic back and forth with a pepper knife. As shown in the picture, ginger, onion and garlic are all sliced, with a spoonful and a half of bean paste. I like to use Pixian watercress, which is spicy. Nine: Stewed beef in green forest raw materials: beef with fascia removed 1 kg, sprinkle with 2 tablespoons of flour and 2 tablespoons of starch and mix well.
Fry in the oil pan for one minute, and take out the oil control.
Prepare marinade: 0/5g of dried tangerine peel/kloc-,5g of fennel, and one piece of Amomum tsao-ko. Wrap it in gauze and tie the opening tightly. Prepare a little garlic, ginger slices and onion slices.
Put 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of salt, 1 tablespoon of sugar and 6 cups of water into a casserole. Add the marinade bag, onion, ginger and garlic, bring to a boil, then add the fried beef and stir-fry until the beef is cooked and rotten.
Good ~ ~ Take it out and put it on the plate! ! ! Ten: Raw shredded beef
[raw materials]
300g beef tenderloin, Pak Lei100g, 25g fried sesame seeds, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, white sugar, white pepper, mashed garlic, shredded onion and sesame oil.
[method]
1. Shred beef tenderloin, mix well with vinegar, then wash off vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate.
2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.
[Function]
Spicy and delicious, slightly sweet and sour, crisp and tender in texture and unique in flavor.
Fried beef with cucumber
Ingredients: cucumber 200g, beef150g.
Ingredients: carrot10g, garlic 5g, ginger 3g.
Seasoning: salt 4g, monosodium glutamate 4g, soup 30g, soy sauce 20g, sesame oil 5g, pepper1g.
Production method:
1. sliced cucumber, sliced beef, shredded carrot, sliced ginger and chopped garlic.
2. Add oil to the pot, put cucumber slices, add wine, add a little soup, add a little salt and monosodium glutamate, stir-fry until it is 80% mature, and shovel it out for use.
3. Put oil in a wok, add minced garlic, ginger slices and carrots, stir-fry until fragrant, add beef, store wine, add the remaining soup, add the above seasonings, stir-fry the beef until it is only cooked, add cucumber, thicken with wet raw flour, and pour the tail oil, and serve. Eleven:
Shredded beef with green pepper
Ingredients: 300g beef, 200g green pepper, 3 tbsp oil. Ingredients: 300g beef, 200g green pepper, 3 tbsp oil.
Seasoning:
(1) Half a spoonful of cooking wine, half a spoonful of soy sauce, half a spoonful of starch and water 1 spoon.
(2) 1 spoonful of chopped green onion, half a spoonful of Jiang Mo and half a spoonful of minced garlic.
(3) 2 tablespoons of water, more than half of starch, salt 1 teaspoon, sugar 1 teaspoon, half teaspoon of pepper, half teaspoon of sesame oil and half teaspoon of monosodium glutamate.
Steps:
1. Cross-cut beef, mix in (1) and mix well. Add 1 tbsp hot oil before cooking.
Cut the green pepper into filaments for later use.
2, hot oil 1 tbsp, add shredded beef, stir-fry until the beef is nine minutes cooked. Shred green peppers and put them in boiling water for about 1 min.
3, hot oil 1 tbsp, stir-fry seasoning (2), add beef,
Green pepper and seasoning (3), stir-fry quickly and evenly over high fire, and serve.
Features: The finished dish is green in color and tender and smooth in taste.
Twelve: stewed beef with potatoes
Ingredients: 300 grams of potatoes and 400 grams of beef. Accessories: 50g of onion, 70g of soybean salad oil, broth, cooking wine and refined salt.
Exercise:
1. Wash and peel potatoes and cut them into hob blocks; Wash beef, cut into small cubes, blanch with boiling water, remove and drain for later use; Onions are cut into strips.
2. Heat the pot on the fire, pour the salad oil, and then stir-fry the beef pieces. When there is no water on the surface of the meat, add cooking wine, broth and refined salt, boil over high fire and cook over low fire.
3. When the beef is 89% ripe, add potatoes and cook. Thirteen: Stir-fried shredded beef
raw material
250g beef tenderloin, celery 1 00g, shredded ginger15g, 25g Pixian watercress, hot pollen and Sichuan salt10g, soy sauce and sesame oil10g, and oil150g.
manufacturing process
1. Cut beef into 8cm filaments and celery into 4cm segments;
2. Heat oil in the pan, saute shredded beef in the pan, add salt and shredded ginger and continue to stir fry. When the beef jerky is dark red, add the bean paste and stir-fry until it is fragrant. When the shredded beef is crisp, add soy sauce, sesame oil and celery, stir fry and sprinkle with pepper. Fourteen: The easiest way to add sauce to beef.
Ingredients: three ox keys, one barrel of Lee Kum Kee soy sauce, one aniseed and several slices of ginger.
Practice: Wash the ox key and put it in the pot, and pour it with soy sauce. If you have no beef, you can get fennel. Throw the ginger in, soak it for 8 hours and light it. Put the pot on, add some water, bring it to a boil and stew for 2 hours. Fifteen: the practice of diced beef with pepper
raw material
400g of beef, fresh cucumber150g, 50g of peanut oil, 20g of refined salt10g, 20g of starch, 40g of soy sauce, 0g of sugar15g, 5g of monosodium glutamate15g, 30g of onion, 20g of ginger and 20g of garlic/kloc-0. 5g, yellow rice wine15g.
manufacturing process
1. Wash beef, remove fascia, cut into cubes 1 cm square, and marinate with salt and black pepper.
2, cucumber washed, pedicled, seeded, cut into cubes larger than diced beef; Peel scallion, wash and cut into diced pieces; Peel ginger, wash and cut into cubes; Peel garlic, wash and slice.
3. Put the marinated diced beef into a bowl, evenly add soy sauce and starch slurry, and then add some oil and stir for later use.
4. In a small porcelain bowl, add beef soup, starch, soy sauce, white sugar, monosodium glutamate, scallion, ginger slices and garlic slices, and stir them into a paste for later use.
5. Heat the wok and add peanut oil. When the wok is heated to 50%, add the marinated diced beef and stir well. When the diced beef is dispersed, add Chili sauce, stir-fry, cook the butter, stir well, pour in the prepared juice, stir well, turn the juice over a few times after boiling, and serve.
Characteristic spicy taste, tender and smooth beef, refreshing and appetizing. Sixteen: tomatoes and beef
It seems to be Wuhan food. I ate in Wuhan and was deeply impressed.
Ingredients: about 500 beef (beef brisket is the best), 65438 tomatoes+0000 grams of onions. One ingredient: onion, ginger, aniseed, cooking wine, 2-3 red fruits, a little (clove, cardamom, kaempferia) or according to personal taste, sugar, salt (put it when cooked).
Production process: firstly, the beef is washed and cut into small pieces, boiled in boiling water for 3-4 minutes, and then taken out and washed for later use. Wash the tomatoes, peel and cut into pieces, and put them evenly at the bottom of the pot. Chop the onion and put it in the pot. Put the beef on the tomato and onion. Add onion, ginger, fennel, cooking wine, sugar and spices. After the fire is boiled, simmer slowly, and add salt when it is almost cooked until the meat is soft and rotten.
Note: Don't add water. You can stew beef with tomato juice only.
Seventeen: Garlic beef
Ingredients: beef tendon 1, onion 1, 2 slices of ginger, green garlic 1, and half a tablespoon of minced garlic.
Seasoning:
1, a pot of brine soup1;
2. 4 tablespoons of marinade, half a tablespoon of soy sauce, sugar 1 teaspoon, sesame oil 1 teaspoon.
Exercise:
1. First blanch beef tendon to remove blood, then blanch onion and ginger in clear water for 40 minutes, and then take them out when they are soft;
2. Marinate in the marinated soup for 20 minutes, then turn off the fire, soak until the soup is slightly dry, take it out, and then change the knife and slice it;
3. Shred green garlic, soak it in clear water for 10 minute, then take it out and drain it, and put it into beef;
4. Mix the seasoning (2) with minced garlic, pour it on the beef, mix well and put it on the plate.
Eighteen: Back to the Beef Pot
Raw materials: 250g lean beef, 45g pea starch, 20g flour, 3g tender meat, egg 1 each, washed auricularia auricula 1 00g, 50g pepper, 3g refined salt, 3g pepper1g monosodium glutamate and 5g ginger juice15g. Method:
1. Chop lean beef into small pieces, and add starch, flour, tender meat and a little salt, pepper, monosodium glutamate, cooking wine, ginger juice, etc. , and stir evenly to make blocks, and then roll them into pieces half a centimeter thick on the chopping board and cut them into rectangular pieces for later use.
2. Put the pot on fire, put the refined oil into it and burn it to 60% to 70% heat. Put the prepared beef slices into the pot and fry them until they are light yellow. Take them out and drain them for later use.
3. Put a clean pot on fire, add a proper amount of base oil to heat it, stir-fry the Shan Ye pepper, ginger slices and garlic slices, stir-fry the auricularia auricula in water until it is cut off, stir-fry the beef slices evenly, add cooking wine, refined salt, pepper and monosodium glutamate to taste, and take the pot and plate.
Features: Delicate taste, fresh and fragrant, with strong sour and spicy taste, suitable for wine and rice.
Key: don't fry the beef for a long time, it's not sticky.
XIX: Raw shredded beef
[raw materials]
300g beef tenderloin, Pak Lei100g, 25g fried sesame, a little coriander, refined salt, monosodium glutamate and soy sauce.
Oil, vinegar essence, vinegar, spicy soy sauce, sugar, white pepper, garlic paste, shredded onion, sesame oil.
[method]
1. Shred beef tenderloin, mix well with vinegar, then wash off vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate.
2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.
[Function]
Spicy and delicious, slightly sweet and sour, crisp and tender in texture and unique in flavor.
Twenty: Dry mixed beef
[raw materials]
Beef 1 50g, fried peanuts 1 0g, cooked Chili oil10g, soy sauce 40g, onion 5g, salt1g, sugar1g, a little pepper powder and monosodium glutamate each.
[method]
1. Wash the beef, cook it in a boiling pot, take it out and let it cool, then cut it into pieces; Cut the onion into 2.5 cm long sections; Peanuts are ground very finely.
2. Put the beef slices into a bowl, add salt and mix well to taste, then add Chili oil, sugar, soy sauce, monosodium glutamate and pepper powder and mix well. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and serve.
[Function]
Spicy and delicious, both wine and rice are suitable.
Twenty-one: mixed spicy beef
[raw materials]
750g of beef hind leg meat, 25g of yellow wine, 5g of onion 1 5g, 50g of soy sauce, 5g of sesame, 5g of refined salt1g, 30 Chinese prickly ash, 5g of sugar, 0g of sesame oil15g, 2g of monosodium glutamate, 5g of dried Chili powder and 5g of onion segments15g.
[method]
1. Wash calf hind leg meat, cut it into two parts, soak it in cold water for 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring it to a boil, skim the floating foam, and turn to low heat for 3 hours. When the beef is 90% rotten, take out the soup and let it cool.
2. Stir-fry sesame seeds and let them cool; Wash scallion and cut into powder; Put the dried Chili powder into a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.
3. Cut the cooked beef into rectangular thin slices, put them on a plate, drizzle with hot sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.
[Features] Beef is flexible and spicy, which is most suitable for wine.
Twenty-two: Steamed beef
Ingredients: beef, 50 grams of cooked ham, 60 grams of boiled magnolia slices (boiled water bamboo and winter bamboo shoots).
Ingredients: 25g of refined salt, cooking wine 10g, monosodium glutamate 10g, 40g of shredded onion and 20g of shredded ginger. Preparation method:
1) sliced beef, blanched with boiling water and washed; Slice ham and magnolia officinalis into small pieces for later use.
2) Put the beef into plates respectively, then add ham slices, magnolia slices, shredded onion, shredded ginger, monosodium glutamate, cooking wine and refined salt, and steam for 20 minutes. Features: The soup is delicious and nutritious.
Twenty-three: roast beef
Ingredients: 600g beef tenderloin, 50g onion, 50g carrot and 25g celery.
Seasoning: 75g edible oil, fragrant leaves 1 tablet, 25g brandy, a little pepper. Cooking method: wash beef; Wash and chop onion, carrot and celery; Spare. Mix beef, salt, pepper, onion, celery, geranium and carrot and marinate for about 4 hours. Heat the pan, then pour in the cooking oil. When the oil temperature reaches 50%, add beef and fry it to the highest color, put it in a baking tray, and fry other pickled products with the rest.
Twenty-four: multicolored beef granules
Ingredients: beef tenderloin 200g pea 200g red pepper, half yellow pepper, half ginger, 2 pieces of dried Chili, 2 tablespoons garlic Chili sauce (30ml), cooking wine 1 teaspoon (5ml), soy sauce 1 teaspoon (5ml), dried starch 1 teaspoon (5g), 2 tablespoons oyster sauce (30ml) and salt 6544.
1) Cut beef tenderloin into 5mm cubes, put it in a bowl, pour in cooking wine, soy sauce, spicy garlic sauce and dried starch, and marinate for 10 minute.
2) Peeling peas, washing (or using frozen peas), scalding with boiling water, taking out and draining for later use. Cut the red and yellow peppers into 5 mm square dices.
3) Pour oil in the wok. When it is 70% hot, add dried Chili and ginger slices and stir-fry until fragrant. Then add the beef and stir-fry for 2 minutes. After peeling, add peas and diced red and yellow peppers, add oyster sauce and salt, stir-fry a few times and take out the pan.
Note: you don't have to use spicy garlic sauce, just marinate it with soy sauce, wine and dry starch.