Actually, it's very simple.
1. Cut a whole piece of beef (weighing 2 Jin) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: The tendon and meat in the calf are more suitable for making sauce beef.
2. Put a proper amount of water (without beef) into the pot, and then add five spices powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If you use a pressure cooker, you can cook it for about 10 minutes after charging.
3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat. It is best to cut vertically, so that it is not difficult to eat.
4. Put the cut beef on the plate. Take a little beef juice, heat it, pour it on the beef, and then add sesame oil and chopped green onion. PS: If the beef is light (especially the meat in the middle), you can add some soy sauce to the gravy or make sauce according to your own taste.
The rest of the broth can also be made into noodles, delicious!
2. Braised beef
Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and switch to a low fire to play the role of stewing.
In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, you should add boiling water.
Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.
Add some wine or vinegar. 1 kg beef is stewed with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar, which can also make the meat soft and rotten.
Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.
3. 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.
4. Beef jerky practice
Slice the beef first, add salt, and marinate in the refrigerator 10 minutes or more. Heat the pan, add oil (you can add a little pepper oil), add beef slices,
Stir-fry with wine, one or two spoonfuls of soy sauce, one spoonful of soy sauce. Add dried chili, stir-fry, add ginger powder, stir-fry,
Add spiced powder, stir-fry, add cumin powder, stir-fry, add pepper powder as soon as the pot is boiled, stir-fry until the water is dry and fragrant,
Beef is dark brown. Turn off the heating. Sprinkle a handful of fried sesame seeds and mix well.
note:
1. I've been frying sirloin and cutting it into pieces about 5 mm thick.
2. This time, I used pepper directly, and finally added some pepper powder when I was out of the pot.
I suggest you fry in an iron pan. After adding seasoning powder, it is easy to stick to the pot
The original prescription is here:
The beef has to be processed after being bought, as usual, but I didn't water the beef, so I don't know if I can water it. Of course, you should also put oil, and the amount of oil should be determined according to your own meat quantity. But be sure to keep a low profile and be patient. In this way, there will be no "situation" in which the oil smoke is full, spicy and difficult to control. Hehe ... and beef will taste better.
Put the dried chilies and a part of chilies (2/3) in a pan that is not too hot, and add the beef when it feels fragrant, or put the beef earlier and slowly disperse. Then I add ginger powder, 13 incense, sugar and salt. Then add 1/3 pepper and stir-fry until the water in the beef is completely dry (to achieve the dryness you want). Be careful not to burn the pot.
My practice is not according to the formal recipe, but according to the recommendation of others and my actual situation. Because I didn't see Xiao Huamei tell a story, and I was afraid that people who wanted to know the prescription were in a hurry, I made a fool of myself. So everyone thinks it's inappropriate, so adjust it according to your own situation. I believe the result will be very satisfactory, Xiangxiang.
5, the practice of boiled beef
Ingredients: 400g beef tenderloin, 250g celery, 5 cloves garlic, 3 onions, ginger 1 tablet.
Seasoning: 3 teaspoons of Pixian watercress, 25 grams of dried pepper, 20 grams of pepper, 2 teaspoons of soy sauce, 3 minutes of monosodium glutamate, 2 teaspoons of cooking wine, 3 grams of starch, sweet wine 1 teaspoon, baking soda powder 1 gram.
Steps:
1. Garlic is peeled and chopped, and onion is peeled and chopped into ginger for later use.
2. Cut the dried pepper into sections, then put the pepper and seedless pepper sections into a clean wok and fry them with slow fire.
3. Slice tenderloin and mix well with cooking wine, starch and baking soda.
4. Heat a wok with a large fire, pour a proper amount of salad oil, pour garlic, ginger and Pixian watercress into the wok and stir-fry, put down the water and simmer the soup.
5. Pour the beef tenderloin slices, onion knots, liqueur and soy sauce into the pot and cook for about 5 minutes, then pick up the beef and put it in a large porcelain bowl, and add monosodium glutamate.
6. Add celery to the remaining soup and cook it over medium heat until it is medium-cooked. Pour the soup on the beef and sprinkle with the prepared pepper and pepper.
7. Wash the wok, dry it, put it on a big fire, pour the salad oil into the wok and heat it to 70%, then pour the oil into a large porcelain bowl, and you can hear a sizzling sound. A bowl of boiled beef with good color and flavor is ready.
6, dry stir-fried beef practice
Specific practices:
The first step: buy two Jin of good beef from the cow pier and put it in the pot to soak the blood out.
Step 2: Heat the oil to 70% heat, then add a spoonful of sugar (preferably brown sugar), stir-fry until golden brown, then add water, add pepper, star anise, cinnamon, pepper, salt and monosodium glutamate to the water, boil and put the soaked beef in brine, and marinate for more than an hour with low fire.
Step 3, put the beef into the pot: after pickling, cut the beef into thin slices, which will test your knife skills here. Next, heat the oil to 70% heat, fry it in the oil until golden brown, and then take it out. If you want to eat some burnt beef, fry it for a while, or fry it for a while.
Step 4: fry the fried beef in oil, ginger powder, pepper powder, a little chicken essence or monosodium glutamate for a while, and you're done.
7. The practice of tearing beef by hand
There are two ways.
One: Buy a bottle of gravy. First, boil the bleeding water of half a catty of beef with ginger wine, rinse it off, pour the gravy, put the beef into it, turn to low heat after boiling, marinate for about 40 minutes, insert it with chopsticks without bleeding, and turn off the fire. Soak in the juice for about half a day, let it cool, cut into small strips, fry in oil pan until the surface is dry, take it out, put it on a plate and serve with salted vegetables.
Two: 1 kg beef (it is enough to buy it for hand-torn beef) and cut it into 8 cm long strips, 1.5 cm long.
Put thirteen incense, oil, salt, fermented bean curd, vinegar and sugar for half a day.
Put it in a pressure cooker, add a little water and cook for about 10 minutes.
Take it out, wash it with clear water and dry it slightly.
Fry in an oil pan (the oil temperature is 5%, not too high) until it turns yellow.
Dish and sprinkle with salt and pepper.