How to cook Jinlong beef soup pot and how to make it delicious

Braised beef

1. Cut beef into cubes. Boil the water in the pot. Put the beef in and cook over high heat for 1 minute. Take out and wash.

2. Put the beef into the pot, add boiling water, and cover the beef by 2 inches. Add cinnamon, fennel, green onion segments, ginger slices, and cooking wine. Cook on medium heat for 1 hour.

3. Take another wok, sauté the garlic particles with a little oil until fragrant, add spicy bean paste, Sichuan peppercorns,

cooking wine and soy sauce and stir-fry for 2 minutes.

4. Add the fried sauce to the beef pot, add rock sugar and continue cooking for 1 hour.

Turn over a few times, taste, and add soy sauce/rock sugar as appropriate.

5. When the juice is thick and the meat is tender, turn off the heat.

You must not be stingy. It wouldn't taste good if it wasn't so crispy. The roasting process can also make the beef more flavorful

Stir-fried beef with green onions

750 grams of shank meat (or cucumber meat), 120 grams of green onions, sesame seeds 50g (roasted), 1 clove garlic, 3g minced ginger, 50g soy sauce, 1g chili noodles, 40g soybean oil, 6 dried mushrooms, 250g rice, 25g rice wine, 5g refined salt, 2g MSG , 10 grams of rice vinegar, 25 grams of sesame oil.

1. Wash the beef shank, remove the fascia, soak in water for 2 hours, remove, dry, cut into small cubes, then pound into thin slices, wash the green onions and cut into pieces. Rolling blade. 2. Put the beef into a porcelain bowl, add sesame seeds, minced garlic, minced ginger, 25 grams of soy sauce, chili powder, rice wine, and MSG, stir evenly, and marinate to allow the seasoning to penetrate into the beef. 3. After drying the mushrooms, wash them, remove the stems and cut them into long strips. 4. Pour soybean oil into the wok, heat it up to 80% heat, add beef slices, mushroom shreds, and green onion shreds, stir-fry until cooked. Add minced garlic, rice vinegar, refined salt, and MSG, stir well, pour sesame oil, and remove from the pan. 5. When eating, just eat it with hot rice.

Boiled beef

Ingredients: 250 grams of beef Accessories: celery, lettuce leaves, green garlic Seasonings: ginger, onions, garlic, bean paste, soy sauce, starch, salt, MSG, Peppercorns, dried red pepper, edible oil

Production process

1. Cut the beef into slices and slurry it with a little soy sauce and water starch; 2. Wash the celery and cut it into sections, pat the green garlic and cut it diagonally into small sections, wash the lettuce leaves and cut them into sections; 3. Shred the onion, ginger and garlic, and chop the bean paste with a knife; 4. Put a small amount of oil in a pot. When the oil is hot, add the chili bean paste. After frying the red oil, add onions, ginger and garlic and stir-fry for a few times. Add a small amount of water. Boil the pot and add a little salt and MSG. Then add Remove the green vegetables after they are raw and put them into a bowl. Slide the simmered meat into the pot piece by piece. When the meat changes color and is cooked, put it into the bowl together with the soup; 5. Wash the pot and heat it up, pour the peppercorns and dried red pepper into the pot and stir-fry until crispy, then pour it onto the chopping board and crush it, then sprinkle it on the cooked meat slices; 6. Place the pan, pour a small amount of oil, heat it up and pour it over the meat slices.

If lettuce leaves and green garlic are not available, spinach can also be used

Boiled beef recipe 2

500 grams of beef. Remove 100 grams from the tips of the bamboo shoots and 50 grams of garlic sprouts. 15 grams of dried chili peppers, 10 grams of soy sauce, 20 grams of Danxian bean paste, 10 grams of sour juice, 2 grams of salt, 3 grams of pepper, 75 grams of vegetable oil, 10 grams of cooking wine, 15 grams of soybean powder, and 50 grams of fresh soup.

Cut the beef into slices about 5 cm long, 3 cm wide, and 0.3 cm thick. Add salt, water soybean flour, and soy sauce and mix well. Cut the lettuce tips into thin slices about 6 cm long. Cut the garlic sprouts into sections about 4.5 cm long and chop the Dan County watercress into fine pieces. Put the wok on high heat, heat the oil, add the chili pepper and stir-fry until it turns dark red, take it out and chop it finely. Add bean paste in the pot, add finely chopped chili peppers and artemisia bamboo shoot tips and stir-fry for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, cook until the garlic sprouts are broken, pick out the bamboo shoot tips and garlic sprouts and put them in a nest plate. Shake the meat slices and put them into the pot. When it boils, spread them out. After they are cooked, take them out of the pot. Cover them with the dishes on the plate. Sprinkle them with minced chili pepper and Sichuan peppercorn noodles, and then pour boiling oil over them. Serve.

How to make soy sauce beef

1. Selection of ingredients: Use fresh and tender beef, supplemented by amomum villosum, cardamom, cloves, cinnamon, aniseed, and fennel.

2. Cleaning: First put the selected beef into clean water, soak it for 4 to 6 hours, soak out the congestion in the beef, wash it, then scrub it once with a scrub brush, and then use cool water Passed 4 times.

3. Make the sauce: Dilute the yellow sauce with cold water, add salt and stir evenly.

4. Cooking: Put the beef into the sauce pot and cook for 1 hour. After the pot is boiled, take out the beef and remove the sauce foam from the pot. Place bones or bamboo boards on the bottom of the pot, place lean meat and shank meat in the middle, and place old meat on the four sides. Add old soup, add auxiliary ingredients, cook over high heat for 1 hour and then press the pot. The method of pressure cooker is to use a bamboo board to press the beef. Place a large basin filled with water on the bamboo board, or press it with a bucket of water.

5. Remove from the pot: After pressing the pot, seal the fire and cook over low heat for 6 hours. When taking it out of the pot, make sure it is held flat with a light spatula. After the meat is taken out of the pot, it should be placed in a bamboo drawer to avoid crushing the beef in sauce. Cut it after it cools down.

It takes about 8 hours to make a pot of beef in sauce. Every 50 kilograms of raw beef can yield 25 kilograms of cooked meat

How to make curry beef

Ingredients: appropriate amount of beef, one or two onions , four or five potatoes

Seasoning: appropriate amount of raw oil, a dozen peppercorns, a small piece of ginger, a little white wine (or cooking wine), about 15 grams of curry powder, appropriate amount of salt, boiling water

Method:

1. Cut the beef into one-inch square pieces, shred the onions, peel the potatoes and cut them into 2 cm square pieces, dissolve the curry powder with 300ml boiling water and set aside; < /p>

2. Add water to the pot, add beef cubes, ginger cubes, and a little white wine. Bring to a boil over high heat and remove from the stove. Remove the ginger pieces, wash the beef and set aside;

3. Set the pot over high heat, add oil when it is hot, when the oil is hot, add peppercorns and stir-fry until fragrant, then add onions and stir-fry. After the onions are oiled, add the beef and stir-fry, then add the potato cubes and stir-fry together;

4. Then pour in the curry, stir evenly, cover the pot and simmer over high heat, then turn to low heat and simmer. Stir occasionally, and try to decide whether to add salt according to personal taste;

5. When the potatoes are simmered until crispy, remove from the pot and serve on a plate.

Several ways to make braised beef

Method 1:

Ingredients: 500 grams of beef, 300 grams of radish, 25 grams each of onion, ginger and cooking wine, salt , a little sugar, 8 grams of pepper and MSG, and 400 grams of peanut oil.

Method: 1. Cut the beef into pieces, cut the green onions into long sections, and break the ginger. Peel the radish, cut into pieces, fry in oil until half-cooked and take it out; 2. Boil the beef in boiling water and skim off the foam, add ginger, cooking wine, salt, sugar, pepper and MSG to adjust the color and flavor, then simmer over low heat, add salt and radish. Cook until the radish is rotten.

Method 2:

1. Cut beef into cubes. Boil the water in the pot. Put the beef in and cook over high heat for 1 minute. Take out and wash.

2. Put the beef into the pot and add boiling water to cover the beef by 2 inches. Add cinnamon, fennel, green onion segments, ginger slices, and cooking wine. Cook on medium heat for 1 hour.

3. Take another wok, sauté the garlic particles with a little oil until fragrant, add spicy bean paste, Sichuan peppercorns, cooking wine and soy sauce and stir-fry for 2 minutes.

4. Add the fried sauce to the beef pot, add rock sugar and continue cooking for 1 hour.

Turn over a few times, taste, and add soy sauce/rock sugar as appropriate.

5. When the juice is thick and the meat is tender, turn off the heat and serve.

You must not be stingy. It wouldn't taste good if it wasn't so crispy. The roasting process can also

make the beef more flavorful.

Potato-roasted beef

Ingredients:

Beef ribs, potatoes, vegetable oil, Pixian watercress, dried chili knots, whole peppercorns, five-spice powder, MSG, Appropriate amounts of sugar, ginger, whole green onions, chicken essence, salt, sugar color, sesame oil, and coriander.

Preparation procedure:

1 Wash the beef with boiling water to remove blood, cut into small cubes; peel the potatoes and cut them into cubes.

2. Put the pot on the fire, add oil, add watercress, whole peppercorns, and ginger, simmer and stir-fry repeatedly. When the watercress emits red oil and becomes fragrant, add fresh soup and bring to a boil. Remove the residue, add beef, dried pepper sections, whole garlic, Five-spice powder, self-glazing, chicken essence, a little sugar, bring to a boil, beat off the foam, turn over low heat and slowly heat the coals until the beef is seven times cooked, then add the potatoes and burn them, then reduce the juice over high heat, add MSG and sesame oil and bring to the pot Serve. You can add a little coriander when serving.

Operation essentials:

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 high, otherwise the beef will not be rotten and the effect of the finished dish will not be achieved

Sichuan style beef

Ingredients: beef breast, dried chili, cooking wine, brown sugar, winter bamboo shoots, salt ,sesame oil.

Method:

1. Cut the beef breast into 1-inch square pieces and grill it thoroughly on an iron plate;

2. Pour oil into the pot and put it in Dried chilies, cooking wine, brown sugar, winter bamboo shoots, salt, sesame oil, roasted beef breast, simmer until the juice dries up.

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