Braised beef is a unique secret, and businesses and restaurants are secretive and secretive. After years of deliberation, innuendo and brainstorming, I finally cracked the cleverness. I record it here, so anyone interested in this way should know.

Take spline meat for example.

One is a thorn. After the beef is cut into large pieces, it is first stabbed with a sharp cone with random arrows, which opens the way for the sauce to reach the deep texture.

The second one is hello. Put beef in a pot, add hawthorn or almond (or tea bag), cinnamon, aniseed, pepper, fragrant leaves, dried tangerine peel, galangal, nutmeg and tsaoko at the bottom, add cooking wine and strong soy sauce, cover and put in the refrigerator, and feed hard for a day and a night. Until the color and flavor of the sauce reach the center, and the inside and outside are consistent.

The third is cooking. Sauce, spices and onions are put into the pot. Add twice as much water and bring to a boil. Put the beef in the pot. After reopening, skim the floating foam, cover with high fire for 20 minutes, and simmer with low fire 1- 1.5 hours. Chopsticks can pierce smoothly with a little resistance. Too strong, there is no tenacity; If it is too weak, you can't bite, chew badly, and your teeth are numb, which will make you lose your appetite.

The fourth is immersion. After the beef is cooked, don't open the lid, let it cool naturally and put it in the refrigerator for more than 24 hours. Remember, this is an essential link, otherwise the sauce will have no aftertaste, and the beef will be thick and hard, and all previous efforts will be in vain. Anxious people can't eat hot tofu, and impatient people can't eat the best sauce beef.

2>& gt Muslim sauce beef

Muslim sauce beef is red in color and bright in oil. After slicing, it remains intact, the section is red bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is salty and moderate, crisp and refreshing, which is an ideal delicacy on people's table.

Production method:

1. Raw beef100kg.

Auxiliary branches: yellow sauce 10 kg, salt 3 kg, cinnamon 250g, clove 250g, Amomum villosum 250g, star anise 500g.

2. Processing method ① Material selection and finishing. Choose fresh beef that is neither fat nor thin, soak it in cold water first, clean up the congestion, scrub the meat with a board and remove the bones. Then cut into pieces of 0.75- 1 kg, the thickness of which is not more than 40 cm, washed with clear water once, and stored separately according to the meat quality.

2 adjust the sauce. Add about 50 kilograms of water to the pot, heat it slightly, and add 1/2 salt and yellow sauce. Boil 1 hour, skim the sauce foam floating on the noodle soup and put it in a container for later use.

3 beef is packed in a pot. First of all, put the meat bones at the bottom and side of the pot, so that the meat pieces won't stick to the wall of the pot. Then, according to the tenderness of the meat, put the meat pieces into the pot. Put old meat slices at the bottom of the pot, tender meat on top, front legs and cavity meat in the middle.

4 sauce. After the meat is in the pot, pour in the prepared sauce soup. After boiling, add various ingredients, press with a pot pressure plate, add water, and cook for about 4 hours. After boiling 1 hour, skim the froth on the noodle soup, and turn the pan every 1 hour/time. According to the consumption of soup, add broth appropriately so that every piece of meat can be immersed in the soup. After boiling for 4 hours on high fire, simmer for 4 hours on low fire, so that the fragrance can slowly penetrate into the meat. When simmering, turn the pan every 1 hour 1 time to make the meat pieces cooked and rotten.

(5) out of the pot. When cooking, take the meat out of the pot piece by piece with a special iron racket, remove the original soup from the pot and wash it, then put the meat in a sterilized plate and let it cool to get the finished product.

3>& gt sauce beef

Features: brownish red, long-term fresh taste.

Material: fresh beef tendon 10 kg.

Ingredients: 500g of onion, 0/000g of ginger/kloc-,75g of star anise, 50g of Amomum villosum and 25g of clove.

Ingredients: 2000g soy sauce, 500g cooking wine and 25g sugar.

Methods: beef was washed and diced. Peel onion and cut into sections; Wash ginger, peel and chop it, mash it in a stone mortar and filter it into juice. Grind star anise, Amomum villosum and clove into flour, put them into a pot filled with beef together with soy sauce and cooking wine, soak for about 4 hours, pour them into the pot, cover the pot, boil them with strong fire, and then simmer them with low fire. When they are about 80% ripe, add sugar and collect the juice.

4>& gt Fried shredded beef with hot sauce

Ingredients: beef tenderloin 250g, celery 1 00g, shredded ginger15g, watercress 25g, pepper powder and Sichuan salt10g, soy sauce and sesame oil10g, and oil150g.

Method:

1. Cut beef into 8cm filaments and celery into 4cm segments;

2. Heat oil in the pan, saute shredded beef in the pan, add salt and shredded ginger and continue to stir fry. When the beef jerky is dark red, add the bean paste and stir-fry until it is fragrant. When the shredded beef is crisp, add soy sauce, sesame oil and celery, stir fry and sprinkle with pepper.

Sichuan style famous dishes. Beef tenderloin is used as the main material, with shredded green pepper, and the shredded pork is dehydrated by the unique "dry frying" process in Sichuan. Crisp and soft, chewy, dry and spicy. This dish originated in Zigong City and spread all over Sichuan for hundreds of years.

Nutrition: 56 mg of cholesterol, 30 g of carbohydrate, 60 g of protein, 27 g of fat and 630 calories.

5>& gt Korea barbecue

Materials:

300g of beef, sugar 1 tablespoon, 2 tablespoons of sake, one quarter of pear, 2 tablespoons of Korean soy sauce, chopped green onion 1 tablespoon, 2 tablespoons of garlic paste, sesame oil 1 tablespoon, sesame seeds 1 tablespoon, appropriate amount of vegetables (lettuce, sesame leaves, green peppers, Zekry. ).

Exercise:

1. Cut the beef into appropriate sizes, add 1 tablespoon of white sugar, 2 tablespoons of sake and 1/4 pears, and let it stand for about 1 hour to soak the seasoning.

2. Wash vegetables and control water. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, and add 1 tablespoon sugar, 2 tablespoons sake and 1/4 pears to the bowl.

3. Mix beef 1 with 2 tablespoons of Korean soy sauce, chopped green onion 1 tablespoon, 2 tablespoons of garlic paste, sesame oil 1 tablespoon and sesame 1 tablespoon. Hand-mixed seasoning is easier to soak.

4. Preheat the mutton skewers with [thin-block baking] for 7 minutes, then put them in, bake them with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.

5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time.

2 "Traditional Korean-style iron plate barbecue (Figure)

Grilled beef steak is the most authentic, and then cut into small pieces suitable for the entrance.

When it comes to Korean barbecue, most people first think of copper barbecue, but copper barbecue is not the mainstream of Korean barbecue, and can only be seen in a few specialized barbecue shops in Korea.

Authentic and classic Korean barbecue is roast beef with iron plate. The iron plate used for Korean barbecue is an inconspicuous flat square baking tray. The main meat ingredients are steak, sirloin and seafood such as shrimp and cuttlefish.

The baking tray constantly emits hot air to heat the cold weather; Hot barbecue, soft and sweet, can supplement physical strength. For the Korean nation, in the cold winter, barbecue can be as warm as hot pot! Therefore, in Korea, the knowledge of barbecue is comparable to that of hot pot, and many kinds have been developed just from the difference between dipping sauce and meat.

The most special thing about traditional Korean iron plate barbecue is the roasting method and eating method. Baking requires a little skill and tools, so the restaurant service staff will often help you do it.

After the teppanyaki is hot, the service personnel put the whole cow on the stove and roast it until it changes color. Then they cut the meat into small pieces suitable for the entrance with special steak scissors and put it on the stove to keep warm for the guests to help themselves.

The popular copper plate roasting in Taiwan Province Province combines the characteristics of barbecue and hot pot, and it is a one-pot barbecue with two meals. This pot is shallow and semicircular. The convex part is used for barbecue and the concave part is used for cooking. Barbecue meat needs to be marinated with sugar, soy sauce, etc. It tastes sweet and salty, and it is very popular in China.

Korean iron plate barbecue is a great way to eat, and it is delicious wrapped in lettuce. The most common lettuce is lettuce. In Korea, in addition to lettuce, sesame leaves, Qingjiang vegetables and a dish pronounced "Suka" in Korean (a kind of celery) are also used.

Usually, a piece of lettuce (or several kinds of lettuce overlap) is spread on your hand, and a piece of barbecue is placed on it, dipped in some sauce with chopsticks, and then wrapped with green peppers and side dishes at will (all kinds of pickles and cold dishes, such as kimchi, spicy radish and kelp buds, are included in the rice), and finally the whole piece is wrapped with leaves and sent to your mouth.

When eating, refreshing lettuce, rich barbecue and colorful sauces form an unspeakable taste in your mouth. The so-called too greasy, too light, too hot, too monotonous, completely invisible, is a complete and balanced delicious.

After the barbecue, this classic Korean food is not over yet. If you enjoy it at home, smart Korean housewives will use the delicious juice spilled from barbecue for bibimbap and fried rice without wasting any delicious food.

6>& gt Stewed steak with papaya

Materials:

Papaya 1, steak 200g, minced garlic, a little pepper, oyster sauce, broth and rice wine.

Exercise:

① Marinate the steak with salt, corn flour and eggs for 4 hours, and then cut into strips.

(2) Cut papaya into strips, and oil it with low fire first.

③ After frying the oil pan with minced garlic and pepper, put the cattle into the pan, and then add oyster sauce, broth and a little rice wine.

(4) Finally, thicken with white powder, and then add papaya and stir fry.

Efficacy:

Papaya Stewed Steak combines protein and vitamins. Beef is warm, so it is advisable to avoid hot and dry gas when eating with fruit. Beef is rich in protein, calcium, phosphorus, iron and vitamin A, while papaya is rich in vitamin C. Together, they can balance nutrition.

7>& gt cactus iron plate beef tenderloin

Raw materials:

200g beef tenderloin, 50g cactus, 50g onion, 4g vegetable oil150g refined salt, 5g soy sauce10g cooking wine, 3g monosodium glutamate, 3g ginger juice and 20g water starch.

Method:

1. Slice beef, add salt, soy sauce, cooking wine, monosodium glutamate and water starch, and mix well.

2, the cactus is pricked, the slope knife is cut into pieces, and the onion is sliced for use; Ginger juice, cooking wine, salt and monosodium glutamate are paired into fermented juice for later use.

3. Heat the wok, add vegetable oil 100 to 80% heat, slide in the marinated beef slices, and stir-fry until the color changes and becomes tender.

4. Heat the iron plate on the fire, add a small amount of vegetable oil, add onion and cactus, stir fry slightly, add beef, cook the juice and cover slightly.

5. Sprinkle some cactus slices and drizzle with sesame oil before serving.

Production key: the oil temperature of beef tenderloin should be tender, ginger juice should be mixed well, and iron plate should be heated.

Features: beautiful appearance, refreshing taste and full of spicy taste.

8>& gt Braised beef tenderloin

Materials:

2 fresh and frozen steaks, onion 1 piece, green pepper 1/2 pieces, red sweet pepper 1/2 pieces, 2 tablespoons of oil, white powder 1 teaspoon, soy sauce 1 teaspoon, 3 tablespoons of sesame oil 1 piece.

The way of doing things

1. Slice steak, season with 1 teaspoon white powder and 1 teaspoon soy sauce, drain the oil, and mix 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon wine, 2 teaspoons water and/kloc-.

2. Shred green pepper, red pepper and onion, and heat them on an iron plate.

3. Heat 2 tbsp oil, stir-fry onion, then add green pepper, red pepper and beef, pour in seasoning B and stir well, then transfer to a wooden plate.

9>& gt Qiao stewed beef

Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "Choosing meat Most people always like to buy some parts with bright red shredded pork for beef stew. In fact, this direction is more suitable for cooking. If it is used for stewing, its meat quality will be more compact. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.

Stir the soup: add enough warm water to the pot (whichever is not meat, the pot type is not limited), add a proper amount of yellow sauce, commonly known as "base" (500g meat, 50g sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Remove the foam with a Russian fence and make sure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. Adding it to the soup will make the broth slightly bitter, and the stew will taste much worse. The amount of soup should be filled at one time, not halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. Meat will become hard and hard, and it is not easy to chew and swallow. Add some salt after the soup is mixed.

Feeding: put the cut and washed beef into the pot, and then add the seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, fennel and cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.

Temperature: cover the lid when the ingredients are put into the pot, and stew the pot when it is wide open, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is also very good, as long as the heat is well mastered. That is, after the fire boils, deflate for 5 minutes, close the safety valve, change it to medium fire after 20 minutes, and wait for another 20 minutes.

Boiled beef: If you buy a lot of beef, you can spread a layer of dried mustard on the beef on the first day of cooking and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also fresh and tender. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag, put a small amount of vegetable leaves in it, tie the bag up and stew it with beef in a pot, so that the beef will cook quickly and taste delicious. When boiling cattle (sheep), put two or three walnuts with shells and/or several hawthorn, which not only cooks quickly, but also removes the fishy smell. When stewing beef, add a small amount of wild vegetables, and the meat is delicious.

Ginger tenderizes beef.

Ginger is not only a condiment, but also can tenderize beef. If the beef is found to be a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put the Jiang Mo into gauze to squeeze out the ginger juice, mix the ginger juice into the cut beef shreds or slices, stir evenly so that the surface of the beef slices is evenly stained with the ginger juice, and leave it at room temperature for about 65,438+0 hours to cook as needed. Beef tenderized by this method is tender and delicious, with rich flavor and no spicy taste of ginger.

Skills of stewed beef crisp and rotten

When stewing beef, you can put a few slices of hawthorn into the pot, and then stew it slowly with low fire, which will make the beef crisp and delicious. In addition, when cooking beef, you should boil the water first, and then put the beef in the pot. This can not only retain the nutrients in the meat, but also taste particularly fragrant.

10 >& gt stewed beef with hawthorn

Formula:

Hawthorn 15g, safflower 6g, red date 10, radix rehmanniae preparata 6g, beef 200g, carrot 200g, Shaoxing wine 10g, onion 10g, ginger 5g and salt 5g.

Making:

1. Wash Shan Ye plants, remove stones, wash safflower to remove impurities, remove stones from red dates, and slice cultivated land; Wash the beef, blanch it with boiling water and cut it into 4 cm square pieces; Wash carrots and cut into 4 cm square pieces; Pat the ginger loosely and cut the onion into pieces.

2. Put the beef, Shaoxing wine, salt, onion and ginger into the pot, add 1000 ml of water, cook for 20 minutes on medium fire, add 1000 ml of soup, add carrot L, hawthorn, safflower, red dates and prepared rehmannia root, and simmer for 50 minutes.

How to eat:

65438+ 0 times a day, 50 grams of beef, carrots and soup each time.

Efficacy:

Tonify qi and blood, remove blood stasis and dredge collaterals. It is suitable for patients with angina pectoris (heart obstruction) and coronary heart disease.

1 1 & gt； & gt beef stew with tomato

Raw materials:

Beef ribs, tomatoes, clear sauce, ginger, cooking wine, salt, onion, tsaoko, cooking oil.

Making:

First, clean the beef and cut it into cubes, then cut the ginger into small pieces and light it in the pot. When the oil is 50% to 60% hot, gradually fry the beef and take it out. Then put the bottom oil in the pot into the fried beef, drain the water (it is better to submerge the meat), and add clear sauce, Jiang Mo, cooking wine, onion, tsaoko and salt to taste; Finally, soak the tomatoes in boiling water for a while, take them out and peel them, cut them into crescent pieces, put them in a pot and simmer for 60 minutes.

12 >& gt Braised beef (photo)

Raw materials:

500 grams of beef, 300 grams of radish, 25 grams of onion, ginger and cooking wine, a little salt and sugar, 8 grams of pepper, monosodium glutamate and 400 grams of peanut oil.

Exercise:

① Cut the beef into pieces, cut the onion into long sections, and beat the ginger evenly. 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, simmer until the radish is rotten, and add salt and radish.

13 >& gt Braised beef noodles

Materials:

500 grams of beef, 500 grams of noodles, 250 grams of Chinese cabbage, 10 glass of water, 4 onions, 2 pieces of ginger, 8 pieces of garlic, 4 pieces of star anise, and pepper1; 1 cup soy sauce, 6 cups of water, 1 tablespoon wine, 1 tablespoon spicy bean paste, a little sesame oil.

Production method:

1. Wash beef, cut into pieces, and blanch the blood.

2. Stir-fry onion, ginger, onion, star anise, pepper and beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine and 1 tablespoon of spicy bean paste, and cook for about 1 hour on medium fire.

3. Boil the water, take out the cooked noodles, and then blanch the cabbage.

4. Put some sesame oil, chopped green onion, beef soup, noodles, vegetables and beef in the bowl.

Features:

Delicious, delicious, visible.

13 >& gt Fried beef with onion

Materials:

Cut an onion into -l, 2 tablespoons water, a little chopped onion, 1 tablespoon salt and a little vinegar.

Marinade:

500g beef tenderloin, wine 1 tbsp, white powder 1 tbsp, a little shredded ginger, salt 1 4 tbsp, water1tbsp, and a little sesame oil.

Exercise:

1. Marinate with marinade for about 30 minutes.

2. Stir-fry corned beef with 3 tbsp oil, add a little vinegar and cook for about seven minutes. Pick it up and put it aside.

3. Heat the remaining oil, pour in the onion, stir-fry, add the onion, stir-fry several times, then add the fried beef, add seasoning and stir-fry.

5 "beef stew with beer"

Raw materials:

800g of beef and ham, 0/.5 bottles of beer/kloc-,0/00g of onion/kloc-,75g of bread and 500g of boiled potatoes.

Seasoning:

Cooking oil 100g, fragrant leaves 1 tablet, refined salt and pepper.

Making:

Wash the beef and cut it into 10 pieces, pat the beef lightly with a little salt and pepper; Wash and shred onion, soak bread in water and crush it; Spare. Heat the pan, then pour in the cooking oil. When the oil temperature reaches 50%, add beef slices and fry them until the color is higher, and then take them out and put them in the stew pot. Stir-fry shredded onion until it turns yellow, put it in a saucepan, pour in 1/2 beer, simmer gently, add refined salt to taste, and then pour in the remaining beer and broken bread to boil slightly.

Features:

This wine is delicious and delicious.

14 & gt； & gt beef jerky

Raw materials:

500 grams of fresh beef (it doesn't matter how much, but first I will tell you that 500 grams of beef will only be about 400 grams) and hot sauce (the hot sauce varies from place to place, so I can't introduce it now. I hope MM will try more and choose the best), pepper powder, sugar, salt, soy sauce, star anise, cinnamon, fragrant and clove, sesame 50 grams.

Exercise:

1. Dice the beef, don't cut it too thin, 1-2 cm square is OK. Marinate with soy sauce, pepper powder, star anise, cinnamon, star anise and clove for 2 hours without salt.

2. Heat the pot with water. When the water boils, add the mixture of diced beef and spices, cook for 20 minutes on high fire, and stew for 10 minute on medium fire. The purpose is to remove fat from beef.

3. Heat the cooking oil in another pot (not too little, the diced beef absorbs more oil, otherwise it will stick to the pot), and add 3 tablespoons of sugar to improve. Add diced beef, star anise, clove (I don't just mean soaking together) and pepper powder. After stir-frying, add a little soy sauce and hot sauce .. then stir-fry and stir-fry, it feels really dry. Add a little salt.

note:

There must be no water in the whole process. Take the beef jerky out of the water, control the moisture, put it in a sealed jar and eat as much as you want, and put it in a cool place.

15 >& gt beef slices with Chili oil

Raw materials:

400g beef tenderloin, 250g celery, 5 cloves garlic, 3 onions, ginger 1 piece.

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, 1 teaspoon of white wine and 1 gram of baking soda powder.

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.

16 >& gt Steamed beef with flour.

Main ingredients:

370 grams of beef and 75 grams of rice.

Seasoning:

50 grams of vegetable oil, 30 grams of soy sauce, 3 grams of pepper and pepper, 2 grams of Chili powder, 8 grams of onion ginger, cooking wine 13 grams (red wine is available), 30 grams of bean paste, 5 grams of Sichuan lobster sauce and a little coriander.

Exercise:

(1) Stir-fried rice and ground into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. Mashed ginger, washed and chopped with a little soaked coriander.

(2) Cut beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper and rice flour. Put it in a bowl and steam it in a drawer, then take it out and sprinkle with chopped green onion. Put coriander, pepper powder and pepper in a small plate.

Features: fresh alcohol, spicy and palatable.

17 >& gt New Zealand sirloin steak

Ingredients: imported beef tenderloin 250g, potato100g, shredded onion 50g, bacon 20g, broccoli 50g and carrot 50g.

Seasoning: 2g salt, 2g beef powder, 2g black pepper and 50g black pepper juice.

Production method:

1. Marinate the beef, fry it in beef oil in a pan until it is cooked, and put it in the lower part of the plate.

2. Slice the potatoes until golden brown, stir fry with shredded onion and minced bacon, mix well with salt, beef powder and black pepper, and put them in the upper left corner of the plate.

3. Stir-fry broccoli and carrot slices with butter, season with salt and chicken powder, put them in the upper right corner of the dish, and pour black pepper sauce on the beef.

Tip:

1, western food should use hot pot and cold oil, which is not easy to paste the pot, and the finished product is bright in color.

2. You must fry the onion in the pot first to make it fragrant.

3. Don't put enough salt and pepper at one time, but put it several times before you finally taste it.

18 & gt； & gt fried beef steak

Ingredients: beef tenderloin 1000g, red pepper 50g, onion 75g, beef soup 250g and flour 50g.

Seasoning: cooking oil 100g, refined salt 5g, yogurt 200g, red pepper powder 5g, and a little pepper.

Cooking method: Wash the tenderloin and cut it into 10 pieces, pat it into a circle with a thickness of 1.2 cm, add a little salt, pepper and flour to marinate it for about 1 hour, and wash and dice the red pepper and onion.

Heat the pan and pour in cooking oil. When the oil temperature is 50% hot, add the steak dipped in flour and fry on both sides until it is done. Take it out and put it on a plate. Stir-fry the minced onion in the remaining oil until it turns yellow, then add the red pepper powder and stir-fry until it is complete. Pour sour milk and beef soup, boil over high heat, season with salt, and make red pepper sauce. Serve with Chili sauce.

Features: Strong fragrance.

19 >& gt steak with tomato sauce

Raw materials:

Beef tenderloin1000g, onion and carrot100g, tomato150g, flour 50g and potato chips 50g.

Seasoning:

Cooking oil 150g, fragrant leaves 1 slice, tomato sauce 100g, refined salt and pepper.

Cooking method:

Wash beef tenderloin and cut it into 10 pieces, pat it into thin slices with meat, cut tendons with a knife, chop it into circles, and marinate it with a little salt and pepper for a while; Wash and shred onions; Wash and slice carrots. Wash tomatoes and cut them into pieces for later use. Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, add the steak dipped in flour and fry until yellow. Take it out and put it in a baking tray. Stir-fry shredded onion, carrot slices and fragrant leaves in the remaining oil until yellow. Add tomato soy sauce until the oil turns red, then pour in beef soup. After the tomato pieces are boiled, add salt to taste and pour them on the steak. Then put it in the oven to cook. With French fries.

Features: Strong fragrance.