food
G fresh beef 500 g leek flower 100 g millet pepper 30 salt, soy sauce, chicken essence and a handful of dried cumin.
1 Wash the fresh beef and use thick kitchen paper to absorb water. The more dry the better. Some fresh beef itself is watered. After washing with water, there is no water when frying; Beef slices, perpendicular to the grain direction;
2. Marinate with salt, soy sauce and chicken essence 10-20 minutes;
3 Cut the leek flower into small pieces and chop the millet pepper;
4 put a little oil and heat it. Stir-fry shallots until half-cooked, and take them out for later use.
5 Put the oil warm, add the cumin mixed with water, stir fry the millet pepper, turn on the fire, pour the marinated beef, stir fry quickly, then pour the beef into the fried shallots and stir fry quickly for a few times!
. skill
1. The cutting method of beef greatly affects the taste. Generally, beef fried perpendicular to the grain direction is soft.
Adjust the taste of the meat before frying, so that the speed will not be affected by the seasoning when frying.
3. The salted beef sticks into a ball, and it should be separated quickly after pouring out, otherwise the taste will be inconsistent due to uneven heating.
The practice of sauce beef
1. Material selection: fresh beef is selected, supplemented by Amomum villosum, cardamom, clove, cinnamon, aniseed and fennel.
2. Cleaning: First, soak the selected beef in clear water for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times.
3. Mix the sauce: dilute the yellow sauce with cold water, add salt and stir well.
4. Boiling: put the beef in the sauce soup pot and cook 1 hour. After boiling, remove the beef and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, lean meat and tendon meat in the middle, old meat at the four sides, add old soup stock and auxiliary materials, cook with high fire for 1 hour, and then press the pot. The method of pressing the pot is to press the beef with a bamboo board, put a big basin full of water on the bamboo board, or use a bucket of water pressure.
5. Out of the pot: after pressing the pot, pile it up and cook it on low heat for 6 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.
Curry beef's approach
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.
Several methods of braised beef
Exercise 1:
Ingredients: 500g beef, 300g radish, 20g onion, 20g ginger, 20g cooking wine, a little salt and sugar, 8g pepper, 8g monosodium glutamate and 400g peanut oil.
Practice: 1, beef cut into pieces, onion cut into long sections, ginger broken. Peel radish, cut into pieces, oil until half cooked, and take out; 2. Skim off the foam with boiled beef, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to taste, and simmer until the radish is rotten.
Exercise 2:
1。 Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it.
2。 Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel and onion,
Ginger slices, cooking wine. Medium fire 1 hour.
3。 Stir-fry garlic in a little oil in another wok, add spicy bean paste and pepper,
Stir the cooking wine and soy sauce for 2 minutes.
4。 Add the fried sauce to the beef pot, add the crystal sugar and continue cooking 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 heat until the juice is thick and the meat is rotten.
You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. A combustion process can also be used.
Make beef more delicious.
Stewed beef with potatoes
Raw materials:
Beef ribs, potatoes, vegetable oil, Pixian watercress, dried Chili Festival, whole pepper, allspice powder, monosodium glutamate, white sugar, ginger, whole onion, chicken essence, salt, sugar color, sesame oil and coriander.
Production procedure:
1 Wash beef with boiling water and cut into small cubes; Peel potatoes and cut hob blocks.
2. Put the pot on the fire, add oil, add watercress, whole pepper and ginger, and stew and fry repeatedly. When the watercress emits red oil, add fresh soup to boil, remove the residue, add beef, dried Chili festival, whole garlic, allspice powder, self-glaze and chicken essence, add a little sugar color, boil, remove the froth, and slow the coal until the beef is 70% cooked. You can add a little coriander when you go.
Key operation points:
1. When cooking this dish, the soup should be wider, and the potatoes should be gently pushed with a frying spoon at any time after they are put into the pot to avoid burning the pot.
2. The fire should not be too big, otherwise the beef will not go bad and the cooking effect will not be achieved.