* When entertaining foreign guests, add Tricholoma matsutake, Lu Xun, Pidou and other stir-fry dishes.
* Pidou is different from beans. It is rich in vitamin C, which can supplement insufficient vitamins in meat dishes.
Materials:
500g of beef (tenderloin, beef ribs).
* sauce:
4 tbsps soy sauce, 4 tbsps pear juice, 2 tbsps sugar, 3 tbsps chopped green onion, 5 tbsps minced garlic 1.5 tbsps sesame 1.5 tbsps sesame oil 1.5 tbsps pine nut powder 1.5 tbsps pepper.
Exercise:
(1) Slice tenderloin or intercostal meat into 0.5cm thin slices, and make vertical and horizontal cuts.
(2) making sauce.
(3) Add the seasoning into the meat layer by layer and mix well.
(4) Put the meat on the hot grill for about 30 minutes and bake it evenly. It's best to bake it in a big fire.
(5) Sprinkle pine nut powder on the bowl.
Roast Beef
Ingredients: 600 grams of beef tenderloin, 50 grams of onion and carrot, 25 grams of celery and 500 grams of fried soil strips.
Seasoning: 75g of edible oil, 5g of refined salt, fragrant leaves 1 tablet, 25g of brandy and a little pepper.
Cooking method: wash beef; Wash and chop onion, carrot and celery; reserve
Mix beef, salt, pepper, onion, celery, geranium and carrot and marinate for about 4 hours. Heat a pan, pour in cooking oil, when the oil temperature is 50%, add beef and fry until the color is the highest, and put it in a baking tray. The remaining oil will fry other pickled products until they turn yellow. Pour it on the beef and bake it in the oven at 2 10℃ until it is half done. When the meat is pink, put it in an incubator to keep warm, and add salt and brandy to adjust the taste. When eating, slice the beef, serve with potato chips and pour the original juice. Features: the meat is tender and delicious.
Roasted beef with ginger
Ingredients: Joy Niu (leg meat, tenderloin), soy sauce, ginger.
Accessories: two or three kinds of spices or vegetables with special fragrance, such as olive oil (it can also be replaced by ordinary edible oil, and the effect may be worse, which has never been tried), garlic (1-2 petals, cut into powder), eggs (1, which can be used or not), celery leaves, etc. You can choose a handful of vegetables with special smells, such as Malay head and Peng Hao vegetables.
Other items: camping barbecue oven (or domestic barbecue oven), large-volume container (at least enough for all beef to be immersed in sauce)
1. Cut Joy Niu meat (raw without bleeding) into thick strips of about 8 cm, beat an egg, evenly spread it on the meat, and put it in a container for later use.
2. Wash ginger, scrape off the epidermis with a spoon or knife back, and mash. Add soy sauce, and the ratio of ginger to soy sauce is about 1:2 (the last sauce should at least immerse beef). Add minced garlic, wash and chop radish and celery leaves, put them in (the more chopped the better, so that the vegetable juice can be fully released into the sauce), and then add olive oil. The ratio of olive oil to soy sauce is about 1:3.
3. Stir the sauce evenly, immerse it in the beef and stir gently to ensure that every inch of the beef is in close contact with the sauce. Cover the container with plastic wrap. If the room temperature is too high, it's best to put it in the refrigerator. Ok, leave the scene, you can play, the meat should be marinated for at least two hours.
4. Return to the site for baking in two or several hours!
Barbecue version: burn charcoal to make a fire, Liu Di beef on the grill, and brush less sauce and butter. You can put some potatoes and mushrooms in the surrounding rich areas and bake them together: the potatoes are wrapped in tin foil, and a small piece of butter is added to each package; Mushrooms also need to be packaged, without butter, just sprinkle with fine salt.
Pay attention to the heat and wind direction (smoke other meat before it is cooked), turn it over in time and roast it for about 10-20 minutes (raw and cooked depends on consumers' preferences and the health of beef itself).
After baking, air it for a while, cut it into pieces about 1cm thick, and serve it!
Bake potatoes 15-20 minutes or so, unpack, pour another sauce, or put some salad dressing. Bake the mushrooms 10- 15 minutes. Open it and serve it.
Home oven version: preheat the temperature to 200 degrees, pad the baking tray with tin foil, add beef, fish some Jiang Mo and chopped vegetables in the sauce, put them on the meat and bake. Bake 15-20 minutes (refer to barbecue oven version for support control), then cool and cut into thick slices.
1. Na Biani barbecue
Ingredients: 600g beef (steak part).
Sauce: 3 tablespoons pear juice, a little ginger juice, 2 tablespoons sugar, 1 tablespoon honey, 1 tablespoon garlic paste, 5 tablespoons soy sauce, 1 tablespoon sesame oil.
Production method:
1. Cut beef (steak part) to a thickness of 0.3 cm, cut knife marks on the front and back of beef, and quickly season.
2. When the meat is cooked, start to make mixed sauce. When making Biani barbecue sauce, first put pear juice and ginger juice into a large bowl, then add some sugar and honey, then add garlic paste, soy sauce and sesame oil and stir.
3. Put the beef into the prepared sauce, stir well and leave it for a while.
4, barbecue directly on the charcoal fire, pay attention to the beef not to be burnt.
2. Ordinary roast beef
Ingredients: 600g beef (steak), half onion, 5 mushrooms, Flammulina velutipes 1 bag.
Sauce: 5 tablespoons soy sauce, 2 tablespoons sugar, 3 tablespoons honey 1 pear juice, 3 tablespoons sesame salt 1 tablespoon garlic paste 1 tablespoon chopped green onion, 2 tablespoons pepper 1 tablespoon ginger juice.
Production method: 1. Shred onions and mushrooms, and prepare Flammulina velutipes for barbecue.
2. Unlike the barbecue in Biani, the beef is cooked after the sauce is made. The beef is cut into 0.2 cm thick slices with knife marks on the front and back.
3. Mix the prepared sauce, mushrooms, onions, green onions and other materials with the cut beef, and then leave it for a while.
4. Roast beef and vegetables on a baking tray to prevent the meat from overlapping when roasting.
The practice of roast beef in Wellington
[Raw material/seasoning]
3 shiitake mushrooms, chopped onion, a little ground shiitake mushrooms, a little Flammulina velutipes, a little straw mushrooms, cream 1/3 slices, a little fresh milk, a little monosodium glutamate, a little salt, 2 cinnamon leaves, crispy skin 1 slice, 6 ounces of steak, and egg yolk 1 slice.
[production process]
1. Dice mushrooms, onions and Flammulina velutipes.
2. Put the prepared beef (filet mignon) into the pot and fry until golden brown.
3. Stir-fry mushrooms, onions and Flammulina velutipes with cream, monosodium glutamate and salt.
4. Wrap beef and fried vegetables in crispy skin, and then wrap the crispy skin with egg yolk.
5. Put the crispy beef in the oven and bake at 220℃ for about 8 minutes.
6. Cut the roast beef in half and put it on a plate.
7. Serve with red wine juice.