Beef. See what you like to eat. Different cooking methods have different tastes. It is not advisable to eat beef often when frying and stewing, just once a week. Beef doesn't ripen easily. Put a hawthorn, an orange peel or a little tea when cooking, which is easy to rot. Stewed beef is more nutritious. The muscle fiber of beef is rough and difficult to digest, and the content of cholesterol and fat is also high, so the elderly, children and people with weak digestive ability should not eat more, or eat some tender beef properly. Western modern medical research believes that beef belongs to red meat, which contains a malodorous acetaldehyde, and excessive intake is harmful to health. People with skin diseases, liver diseases and kidney diseases should be careful to eat. Introduce several common practices: 1. Sauced beef is actually quite 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 touched the beef), and boil over high fire. Take out the beef and wash it. PS: Sauced beef with tendons and meat on the calf is more suitable. 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 marinade, heat it, pour it on the beef, and then add sesame oil and chopped green onion. 2. Beef stew uses 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: appropriate amount of beef, one or two onions, and four or five potatoes. Seasoning: appropriate amount of raw oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, appropriate amount of salt, and appropriate amount of boiled water. Practice: 1. Cut beef into one-inch square pieces, shred onions, peel potatoes and cut into pieces. 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 First slice the beef, 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 and stir fry. Add wine, one or two spoonfuls of light soy sauce and one spoonful of dark 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 immediately after taking out of the pan, stir-fry until the water is dry and fragrant, and turn off the heat. Sprinkle a handful of fried sesame seeds and mix well. Note: 1. I have been stir-frying with sirloin, and the slices are about 5 mm thick. 2. I used pepper directly this time, 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 following is the original recipe: the beef should be processed after buying it, as usual, but I didn't water the beef, so I don't know if it can be cleaned. 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. So everyone thinks it's inappropriate, so adjust it according to your own situation. I believe the result will be very satisfactory, Xiangxiang. 5. Method of cooking beef Ingredients: 400g of beef tenderloin, 250g of celery, 5 cloves of garlic, 3 onions, ginger 1 slice. 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. Step: 1. Peel garlic, pat it to pieces, remove fibrous roots from onion, beat it into Jiang Mo, and pat it to pieces 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, the practice of dry fried beef specific practices: the first step: buy two pounds of good beef in Niudun and put it in the pot. 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. There are two ways to tear beef by hand. First buy a bottle of marinade, boil a large piece of beef weighing about half a catty with ginger wine to bleed water, rinse it off, pour the marinade, add the beef pieces, turn to low heat after boiling, marinate for about 40 minutes, put it in 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. 2: 1 kg beef (it is enough to buy it for hand-torn beef), cut it into 8 cm long strips with 1.5 cm, put it in the pressure cooker for half a day, add a little water to boil it for about 10 minute, then take it out, wash it with clear water, and then put it in the pressure cooker. Sprinkle salt and pepper and add cumin powder. ................................................................................................................................................................... method: 1. Mix the powder with cold water (add a little refined salt) and knead evenly. 2. Chop beef and leek, and add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and sesame oil. Mix well to make stuffing. 3. Knead the dough into long strips and make small doses every two. Flatten the dough, spread the beef stuffing, tighten the dough mouth, press it into a circle by hand, and open the biscuits. 4. Heat the pan and pour oil on it. Put the biscuits in the pot and fry them on both sides repeatedly with slow fire. When cakes swell, they are cooked. 9. Stewed beef with potatoes Ingredients: 200g beef, 3 potatoes, 1/2 carrots and 30g beans. Accessories: 2 slices of ginger, salad oil, liquor, broth, cooking wine, sugar, soy sauce and salt. Practice: 1. Slice beef, peel potatoes, cut into pieces, and soak in water 10 minute. 2. Peel carrots and cut them into small pieces. Blanch the beans with salted water, then drain them with cold water and cut them into pieces. Cut the ginger slices into shreds. 3. Stir-fry beef and shredded ginger in a hot oil pan. When the beef changes color, add potatoes and carrots and stir fry. 4. Add appropriate amount of liquor and stock, and cook on low heat. 5. Add cooking wine and sugar, cover and cook for 8 minutes. 6. Add soy sauce and cook for 5 minutes. Pour in beans and cook for 5 minutes.

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