Taste: salty and sweet technology: stew
Preparation materials of braised beef:
Ingredients: 500g beef (fat and thin).
Seasoning: soy sauce150g, onion 7g, ginger 7g, pepper 5g, star anise 5g, cinnamon10g, sugar 20g and vegetable oil 50g.
Teach you how to cook spiced beef stew, and how to cook spiced beef stew is delicious.
1. Cut beef into pieces;
2. Put pepper and aniseed into gauze bags and tie them tightly;
3. Put the pot on the fire and add vegetable oil to heat it;
4. Cut the onion and slice the ginger;
5. Fry the beef pieces to apricot yellow, and take out the oil control;
6. Start a fire in another pot, and put in a gauze bag 1000 ml of water, pepper aniseed, soy sauce, sugar, cinnamon, onion and ginger slices;
7. After boiling, add the fried beef pieces, press the beef pieces on the bottom of the pot with vegetables, and simmer until the beef pieces are crisp and rotten, and the soup is close to dry.
The practice of spiced beef introduces the cuisine and its effects in detail: prescription for invigorating qi and blood, prescription for invigorating spleen and appetizing, prescription for malnutrition and prescription for osteoporosis.
Taste: spiced craft: halogen
Materials for making spiced beef:
Ingredients: 500g beef (hind legs).
Seasoning: marinade 30g, onion 5g, ginger 5g, spiced powder 5g, salt 3g, sugar 2g and sesame oil 5g.
Characteristics of spiced beef:
Red and bright in color, strong and delicious, it is a good accompaniment.
Teach you how to cook spiced beef, and how to cook spiced beef is delicious.
1. Wash beef, remove blood and marinate with salt;
2. Wash ginger and pat it loose;
3. Wash the onion and tie it;
4. Add sugar, spiced powder, ginger, scallion and beef to the red brine, boil it and marinate it with small fire until the beef is cooked and soft, take it out and let it cool, cut it into thin slices and put it neatly on a plate;
5. Pour sesame oil and a little bittern on the beef.
Production skills of spiced beef;
It is best to marinate beef first, and then marinate it; Beef needs air-cooled slices after curing, and the thickness of the slices should be uniform.
The method of Sichuan-style spiced beef jerky introduces the cuisines and their functions in detail: private cuisine, teenagers' recipes, athletes' recipes, spleen-invigorating and appetizing recipes, and malnutrition recipes.
Taste: salty and delicious. Technology: baking
Processing raw materials of Sichuan spiced beef jerky;
Ingredients: 2500g beef (lean meat).
Seasoning: salt 80g, pepper powder 36g, pepper 12g, ginger 3g, clove 7g, star anise 7g, cinnamon 7g, fennel seed 7g, sugar 10g.
Characteristics of Sichuan spiced beef jerky;
It tastes mellow and delicious.
Teach you how to make Sichuan spiced beef jerky, and how to make Sichuan spiced beef jerky is delicious.
1. Boiling: First, remove the fascia and bones from the beef, rinse it clean, and then soak it in boiling water and pick it up. Boil with water and add beef. Cook with slow fire until medium-cooked. Take out the meat and let it cool. Remove the impurities from the beef soup for later use.
2. Slicing: Cut the beef into pieces 5 cm long, 3.3 cm wide and 0.4 cm thick.
3. Stir-fry: put the pot on medium fire, pour in about 750g of beef stock, put clove, aniseed, cinnamon, fennel, pepper and ginger (mashed) into the pot, burn for about 5min, and then add refined salt and sugar. After salt and sugar are dissolved, add Chili noodles, and finally add beef slices, and stir evenly.
4. Dry: fry until the gravy in the pot is completely dry, and spread the beef slices out of the pot to dry for about 5 hours.
5. Baking: put the beef jerky slices on the iron fence, 30 cm away from the fire, and dry them. Pay attention to the heat when drying, and don't burn the beef jerky.
The practice of Changsha spiced beef jerky introduces the cuisines and their functions in detail: Hunan cuisine, private cuisine, adolescent recipes, spleen-strengthening and appetizing recipes and malnutrition recipes.
Taste: spicy technology: baking
Processing raw materials of Changsha spiced beef jerky;
Material: 5000g of beef (hind legs).
Seasoning: salt100g, liquor100g, soy sauce 50g, sugar 20g, monosodium glutamate10g, licorice10g, star anise10g, cinnamon10g.
Characteristics of spiced beef jerky in Changsha;
The block is neat, the size is consistent, the product is dry, the color is brownish yellow, it is delicious and spicy, and it is refreshing and not greasy.
Teach you how to make Changsha spiced beef jerky, and how to make Changsha spiced beef jerky is delicious.
1. Select fresh bovine hind leg meat, trim fascia and fat, clean it, and cut it into pieces weighing 200 to 300g. 2. Put the cut beef into the pot, soak the meat in water, boil, skim the soup foam and cook for about an hour.
3. Take the cooked meat out of the pot, drain the soup, cool it thoroughly, and cut it into thin slices with a thickness of 1 cm and a width of 3 cm according to the beef fiber.
4. Clean the original cooked broth and add fresh ginger, licorice, star anise, cinnamon, Chili powder, etc. Cook for 30 minutes. After the flavor is boiled, add beef slices and add sugar, soy sauce, salt, monosodium glutamate and white wine. Stir fry until the soup is cooked and sticks to the beef slices. If the shredded beef can be torn gently, it is cooked.
5. Take the fried beef slices out of the pot, put the meat slices into a container and rub them with your hands until the surface of the meat slices is velvet.
6. Spread the kneaded beef slices on the baking tray and send them to the barn for baking. In the baking process, you can't use quick fire to avoid burning. Bake until 12 to 16 hours, and dry the sliced meat to obtain the finished product.