Cooking secrets of delicious beef Jiangnan soft fire veal
The beef is soft and tender, and the Chinese food has a western flavor, combining Chinese and western, and the black pepper is fragrant.
Raw materials:
Ingredients: Blue Label Steak (1000g), Onion, Red Pepper, Carrot, Celery, Onion, Coriander, Redmi, Gel Slice.
Accessories: 20 grams of crushed black pepper, rock sugar, white sugar, maltose, butter and soy sauce.
Exercise:
1. Cut the steak in half, sprinkle chopped black pepper on the front and marinate for 30 minutes.
2, the pot is hot, add a little oil, add the marinated steak when it is 60% hot, and remove it when it is fried to golden brown.
3. Take 1 stainless steel barrel, put shallots and coriander at the bottom, put fried cattle on it, stir-fry vegetables such as onions and red peppers, pour into the barrel, add water to the steak, and add sugar and other seasonings to simmer for 1 hour.
4. Take out the steak, remove the bone and change the knife into pieces, add the original soup and put 3 pieces of gel, and collect the thick soup and put it on the plate.
note:
1, the steak is pickled with black pepper and then fried to ensure the flavor.
2. Stir-fry vegetables and simmer with low fire to keep them fresh and tender.
Fried tender beef in soup
Beef is tender, smooth and sweet, and the special way of serving is refreshing.
Raw materials:
Ingredients: beef brain meat, Chinese cabbage, Flammulina velutipes, baby cabbage, purple onion and green pepper.
Accessories: fresh dew, Weidamei, black pepper juice, chopped black pepper, peanut oil, cumin, pepper noodles, salt, chicken powder and chicken juice.
Exercise:
1. Slice beef for later use.
2. Root the cabbage, cut the baby cabbage into thick fingers, wash the Flammulina velutipes, control the water, and cut the onion into rings for later use.
3, neatly placed in the plate, green and red peppers cut into small circles for use.
4. Prepare the magnetic furnace.
5. Mix the fresh dew and Weidamei into juice for later use.
6. Put peanut oil, cumin noodles, Chili noodles and salt into a small dish respectively.
7. Marinate the cut beef with chicken powder, chicken juice and salt, and put it neatly on a small plate.
8. Serve the prepared raw materials and seasonings together, and set fire to the table.
Cooking method of delicious beef pot brisket
Make dough like steamed bread, and add a little condensed milk to enhance the flavor of the cake. After the dough is made, cut it into long strips and bake it.
Raw materials:
Ingredients: 400 grams of beef brisket (selected parts with tendon skin), 200 grams of carrots, a little green and red pepper rings, and 9 pieces of pot stickers.
Accessories: star anise, ginger, Pixian watercress 3g each, soy sauce, pepper and onion 2g each, cinnamon 5g, salad oil100g, broth1500g, chopped green onion 4g.
Exercise:
1. Wash the sirloin, cut it into 20g chunks, and rinse it with clean water 1 hour to remove blood stains.
2. After the wok catches fire, add 50g salad oil. When it is 70% hot, add onion and ginger, add beef brisket, stir-fry with low fire until the meat turns white, add star anise, pepper, cinnamon and bean paste, stir-fry with low fire, add broth and soy sauce, bring to a boil with high fire and simmer for 90 minutes.
3. Cut carrots into hob blocks weighing about 10g, put them in a pot and cook them, then take them out and put them in the pot.
4. Pour the processed beef brisket into the pot, sprinkle with green and red pepper rings, place the pot cakes around, and then point the alcohol at the bottom of the pot after serving.
Deep pot beef
Beef is soft and delicious and can be used as the main course of a restaurant.
Ingredients: imported beef ribs 220g, beef soup 450g, Tianjin gluten150g, fried potato chips100g, fried garlic cloves 5g, beef powder10g, salt 5g, water starch15g, and pepper oil 65445.
Making:
1. Drain 220g of imported beef ribs into 450g of beef soup, steam for three hours, take them out and change knives.
2. Add Tianjin gluten 150g, potato chips 100g, fried garlic cloves 5g, and stew with beef soup10min.
3. Add 10g beef powder and 5g salt to taste.
4. Put water starch 15g, pepper oil 15g and garlic moss 10g into the pot, and take the juice out of the pot.
Delicious cooking technology of beef Lamian Noodles
You must choose beef with skin. After the beef with skin is salted, the gum on the skin is completely integrated into the soup, and the soup looks very good. Parcel? Put it on beef slices, it tastes thick and juicy.
Materials:
Ingredients: beef tendon with skin 500g, radish slices150g, red pepper slices10g.
Seasoning: spices (3 grams of star anise, Amomum tsaoko, cinnamon and 5 grams of dried pepper); Salt, monosodium glutamate and oyster sauce 5g each, light soy sauce, soy sauce 10g, spicy girl sauce 15g, and cumin powder 3g.
Exercise:
1, put the whole piece of tendon meat with skin into boiling water, simmer for 3 minutes, remove and control the moisture, put it into a pot with a cushion, pour 1 kg of water, add spices, salt, soy sauce and soy sauce to boil, simmer for 30 minutes, turn off the fire, stew for 30 minutes, remove and cut into 6 pieces. 5? A large piece of 0.3 cm.
2. Slice the white radish into boiling water, soak it in fire, remove it and put it in the bottom of the dry pot.
3. Put 250g of braised beef tendon soup into a pot, add spicy girl sauce, oyster sauce, cumin powder, monosodium glutamate, beef slices and simmer, put the pot into a dry pot and decorate with red pepper slices. After serving, light the alcohol under the griddle to serve.
Key:
1. Soaking is very important. In order to save cooking time, many chefs often cook beef once. When cooking this dish, just after the beef is cooked, continue to soak it in the soup for a while, so that the meat can absorb water and taste until the cowhide can be inserted with chopsticks. Soaking is the key to the success of this dish. But the soaking time should not be too long, and it is better to control it within 1 hour. If the time is too long, the meat will become soft and easily broken after the beef is cut.
2. When marinating beef, it is best to put less spices to reflect the original flavor of beef. After sliced beef, add the original soup and stew it slightly to supplement the flavor of the beef slices.
Stewed beef soup
The beef is soft and the soup is delicious. Simmer the beef with high fire first, and then simmer it with slow fire until it is cooked and soft.
Materials:
Ingredients: 500 grams of beef.
Accessories: 500g of white radish and 300g of carrot.
Seasoning: 2g dried Zanthoxylum bungeanum, 20g scallion (knotted), ginger 15g crushed, cooking wine 15g, 8g salt and 6g monosodium glutamate.
Making:
1. Wash the beef, cut it into cubes, and cut the radish into pieces.
2. Wash the beef with clear water and remove it for later use.
3. Put the pot on high fire, add water, add beef, ginger, onion, cooking wine and pepper, and bring to a boil; Then simmer until 80% cooked, add radish and stew until soft.
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