1. Beef neck meat
is both fat and thin, with dry meat and messy meat lines. It is suitable for stuffing or simmering soup, and the stuffing rate is 15% higher than that of tender meat. It is good to make beef balls.
Family beef balls
Ingredients:
5g lean beef/3 eggs/soy sauce
salt/allspice powder/a little Jiang Mo
Practice:
1. Ground 5g lean beef, 3 eggs, a little soy sauce, a little salt and allspice powder, and a little Jiang Mo, adding 2g water. When the meat stuffing is blended into a thick paste, and the meatballs are extruded from the hands, they are fried in an oil pan and browned, and then taken out
. Second, the shoulder meat
is composed of two pieces of meat that cross each other, with fine fibers and smooth and tender taste, and is suitable for stewing, roasting and stewing. Curry beef
Stewed beef
Ingredients:
Beef rib 8g/3 tablespoons of soy sauce/3 tablespoons of yellow wine
A little beef powder/salt/star anise/pepper/onion ginger slices
Practice:
1. Wash the meat and cut it into pieces about 2 cm
2. Wash the onion ginger and cut it into onion segments. When the oil is cooked to 5% heat, add the anise pepper and onion ginger slices and saute until fragrant
4. Then pour the beef pieces into the pot and stir-fry them with yellow wine for a while
5. Pour enough water into the beef pieces and then pour in the soy sauce (don't put salt at this time)
6. Skim off the floating foam after the water boils, cover the pot and simmer for 9 minutes < Continue to simmer for 3 minutes
8. Finally, according to your own taste, turn to high fire to collect the juice (the stewed beef soup should not be too little, but a little more)
3. Eye meat
One end is connected with the upper brain, and the other end is connected with the external ridge, which looks like eyes, and the fat is mixed in a marble pattern, with tender meat, high fat content and sweet and juicy taste, suitable for rinsing, roasting and roasting.
Aauto Quicker boiled beef
Ingredients:
3 slices of beef/lettuce/onion/ginger/garlic cloves
onion/pepper/laoganma/bean paste/dried pepper
Practice:
1. Beef is seasoned with corn starch, cooking wine, a little soy sauce, a little salt and a little egg white and Jiang Mo. Add bean paste, stir-fry Laoganma, and consider the salt and soy sauce according to the taste. Add water to boil, and after the water boils, quickly put the marinated meat slices into the pot in turn and stir! Up to dozens of seconds, watch the meat change color, turn off the fire and pour it into the bowl!
4. The sliced meat is neatly packed in a concave shape, sprinkled with minced garlic, chopped green onion, dried Chili and a pot of hot spicy oil.
4. Breast meat
On both sides of cartilage, mainly pectoralis major, the fiber is slightly thick, with many lines, and covered with certain fat. After cooking, it tastes tender, fat but not greasy, and is suitable for stewing and cooking.
Chinese yam and Chinese wolfberry beef soup
Ingredients:
5g beef/1 section of Chinese yam/1 carrot/1 handful of Chinese wolfberry
6 or 7 red dates/7 green onions/ginger/2 fragrant leaves
1 tablespoon Shaoxing wine/salt/pepper/coriander
Practice:
1. Rinse with warm water for later use
2. Take another pot (using a micro-pressure pot), add beef brisket pieces, ginger slices, scallion segments, fragrant leaves, red dates, Shaoxing wine and water, bring it to a boil over medium heat, cover the pressure pot cover, and then turn to low heat for 3 minutes after SAIC Motor (if using an ordinary pot, cover it and turn to low heat for about 6 minutes until beef is slowly stewed. (If you use an ordinary pot, continue to stew for about 2 minutes)
5. Finally, add salt and pepper to taste and cook slightly
6. Sprinkle chopped coriander before taking out of the pot, or sprinkle it into their respective bowls as you like before eating
5. External ridge
External ridge (also called sirloin or sirloin), the longest muscle in the back of cattle, which we often eat.
Roast beef with potatoes and onions
Ingredients:
Potatoes/onions/beef pieces/carrots/garlic/ginger
Practice:
1. Marinate beef with cooking wine, ginger, soy sauce and barbecue sauce (according to the barbecue sauce or simply add more soy sauce) for a while
2. Cut carrots into hob pieces and dice onions and potatoes < Add the vegetables into the baking pan and mix well with the sauce
5. Put the beef into the baking pan and mix with the vegetables, and put it in the oven for 3 minutes (mainly depending on the maturity of beef and potatoes). You can turn it every 6-8 minutes.
6. Beef brisket
is fat and thin, with a slightly tough meat, but it is rich in meat flavor and mellow in taste, which is suitable for stewed or curry.
Curry beef brisket
Ingredients:
5g beef brisket/2 carrots/2 potatoes/half an onion/3 pieces of curry paste
15ml coconut milk (it must be rich milky coconut milk, not that kind of drink)
Two pieces of fragrant leaves/one star anise/a few pieces of pepper/. Slice the onion, and cut the beef brisket into large pieces
2. Rinse the beef brisket after blanching
3. Put it in a pressure cooker, add boiling water, fragrant leaves, star anise, pepper and smashed ginger, and press it for 2 minutes after SAIC (you can extend the time appropriately if you like beef soft and rotten)
4. After the fire boils, add three pieces of curry paste
6. Simmer for 2 minutes on low heat, then pour in coconut milk and mix well before turning off the heat. In the meantime, you can taste the taste and decide whether to add salt and sugar according to each person's taste.
Tip: If it is beef stew, which is not easy to soften, cook it separately for a certain period of time in advance, and then put it in a stew pot with curry paste. On the one hand, it will be more delicious to cook curry with stewed meat soup, and on the other hand, it will not happen that the meat is not soft and the vegetables are stewed.