Everyone should know something about our daily diet. Most diets have certain nutritional value to our health, and different foods have different nutritional components. The following meat recipes are complete.

A complete collection of meat recipes and practices 1 braised pork

1, pork belly washed and cut into pieces.

2. Put half a pot of cold water in the pot and put the meat in the cold water. After the water is boiled, boil it for two minutes, remove it, rinse it with warm water and drain it.

3. Drain the oil after the pot is hot. When the oil temperature is 50% hot, add star anise and ginger slices and stir-fry until fragrant.

4. Add pork belly and stir-fry until golden grease appears on both sides of the meat, and use a spatula to support some oil.

5. Stir fry the soy sauce for about one minute.

6. Add cooking wine, stir fry, add salt and sugar, inject hot water without meat, put an onion knot in the pot, and turn to low heat for one hour.

7. It's almost time. Open the fire to collect the juice, add chicken essence to taste, stir fry a few times, sprinkle with chopped green onion and start the pot.

8. Delicious braised pork is put on the table and eaten.

9, soft and delicious braised pork, a bowl of rice, perfect match.

10, fat but not oily, thin but not firewood, absolutely delicious.

Steamed chicken with spicy sauce

1. Slice ginger, shred shallots, and take more than ten peppers for standby.

2. Wash the chicken, add water to the soup pot until there is no chicken, add ginger, onion and pepper, and bring to a boil.

3. After the fire boils, turn it to low heat 10- 15 minutes and turn off the fire.

4. Take out the chicken and put it in ice water until it cools.

5. Take out the chicken, chop it up, and set it aside.

6. Heat with a small fire pot, pour in peanuts and bake until the leather coat bursts. Pay attention to turn it over at any time, and don't burn it.

7. Chop onion and garlic, prepare pepper, peel peanuts after cooling, and chop them for later use.

8. Pour the oil into the pot and burn it to 50% to 60%. Add onion, pepper and some minced garlic and stir fry.

9. When the oil temperature is 80%, turn off the fire, let it cool slightly, and filter out the hot oil.

10. Pour the hot oil into a bowl filled with Chili powder and stir it slightly.

1 1. Filter out the red oil.

12. Add minced garlic, light soy sauce, vinegar, salt, monosodium glutamate, sugar, sesame oil, pepper powder and chicken soup into the red oil, mix well and let it cool.

13. Sprinkle chopped peanuts on the chicken, pour the prepared red oil on the cut chicken, sprinkle chopped coriander, and you can eat!

Beef slices with Chili oil

1. Cut beef into pieces of equal size, mince ginger and garlic, wash celery and oil wheat, cut into sections and drain for later use; (Cut the dried pepper into sections, chop the garlic seedlings and chop the onion for later use. )

2. Put the beef slices into a bowl, add salt, Jiang Mo, soy sauce, cooking wine and pepper, and finally add water and starch to marinate for 20 minutes;

3. During the curing of beef, add water to the pot to boil, and blanch the cut vegetables until they are broken;

4. Take out the drained water and put it under the bowl for later use;

5. Put the oil in the wok and burn it to 70% heat. Slowly fry Pixian bean paste into red oil with medium heat;

6, cooking wine, stir-fry some minced garlic, add water, add 1 tablespoon of dilute salt soy sauce and 2 teaspoons of sugar to boil;

7. Then put the marinated meat into the red oil soup and cook it; Before cooking, thin the clams and even put the soup in a bowl with vegetables;

8. Then evenly sprinkle the dried Chili segments, the remaining garlic, chopped green onion, Chili powder and pepper powder, and heat the right amount of oil to pour.

Steamed sparerib with flour

1, put a little oil in the pot, warm it and add Pixian bean paste.

2. Stir-fry the bean paste with low heat.

3. Stir-fry the bean paste and turn off the heat for later use.

4. Rinse the small row and control the moisture.

5. Prepare sliced onion and ginger.

6. Add onions, ginger slices, salt, soy sauce, soy sauce, sugar, thirteen spices, white pepper and fermented wine to the ribs.

7. Then put the fried bean paste in.

8. Mix well and marinate for 1-2 hours.

9. After the ribs are marinated, add Chili noodles and pepper oil and mix well.

10, add steamed pork rice noodles and mix well, so that each rib is covered with rice noodles.

1 1, peeled potatoes, washed and cut into pieces, put them at the bottom of the bowl, and then put the ribs on them.

12, put enough boiling water into the pressure cooker and put the ribs bowl into the pot.

13. In order to prevent steam water from entering the bowl, I covered the mouth of the bowl with a stainless steel plate, then covered the lid, ventilated and steamed for 50 minutes. Don't open the lid immediately after steaming, and take the valve off the lid after exhausting.

14, serve immediately. It's crisp and fragrant!

Braised pork slices in brown sauce

1. Put the wok on the stove. The wok is very hot. The fresh pork belly is browned in a pot, soaked in cold water and scraped clean.

2. Boil water in the pot, add the processed pork belly, dried peppers and ginger slices, and cook for about 25 minutes. Take out the meat and let it cool. How to judge that the meat is cooked? Stick a chopstick in it. You can just insert it, and the meat is quite hard, which means it is cooked just right.

3. Slice the cooled pork.

4, green pepper, garlic seedlings on the same stage competitive map.

5. Liubiju's sweet noodle sauce, Hanyuan's pepper and Pixian's douban all add a lot of color to the stew. (The picture shows the dried yellow sauce of Liubiju, the sweet noodle sauce actually used. )

6. Cut the green pepper into small pieces with a hob, cut the garlic seedlings with an oblique knife, and slice the ginger and garlic.

7, burning oil in the pot, the oil temperature is 80% hot, and the cooked pork belly slices burst into color, forcing out some fat. It is suggested that most of this dish should use medium and small fire to let the meat fully absorb the delicacies of various side dishes.

8. Add ginger, garlic and pepper, stir-fry for a while, then add Pixian watercress, sweet noodle sauce, sugar, soy sauce and cooking wine.

9. Add the green pepper, stir-fry until the skin of the green pepper is wrinkled, and add a little lobster sauce.

10. Sprinkle in garlic sprouts, add chicken essence, turn to high heat and stir-fry for a few times, then take out the pan and put it on the plate.

1 1, a plate of Sichuan-style pork with good color, flavor and taste.

A complete meat recipe and practice 2 1. red-cooked abalone

Ingredients: pork belly 1 kg, abalone 1 kg, ginger 1 root, 2 shallots, dried pepper 1 teaspoon, soy sauce 1 teaspoon, seafood sauce 1 teaspoon, 2 teaspoons of light soy sauce, cooking wine.

1, abalone processing, using scissors is the fastest, go in and separate the abalone meat from the shell, rinse it clean, rinse the pork belly with water and dry the water.

2. Heat the wok and bake the peeled side of the pork belly until brown and curly. Rinse it clean and put it aside.

3, abalone meat is changed into a cross knife, which can be cut more densely and the effect is better. Pork belly cut into large pieces for use.

4, a little base oil in the pot, pour a large piece of pork belly into the pot, fry until a few sides are brown and oily, add 1 a small handful of rock sugar, ginger slices, onion segments, dried peppers and a small amount of pepper to stir-fry for fragrance.

5. Add 1 tablespoon soy sauce and 1 tablespoon seafood sauce to the pot. If you don't have seafood sauce, you can add some sweet noodle sauce, pour in 2 spoonfuls of soy sauce and stir-fry half a spoonful of cooking wine, which tastes even.

6. Add the processed abalone, stir-fry over high heat until the abalone curls, stir-fry for about 3 minutes, and let the ingredients be cooked.

7. Add water without ingredients, pour all ingredients into the pressure cooker and cook for 20 minutes on high fire to make the braised pork soft and rotten.

8. Finally, open the lid of the pressure cooker, continue to cook on medium heat until the juice is collected, and add salt and monosodium glutamate according to personal taste.

2. Raw fried chicken

Ingredients: half a chicken, mushrooms, onions, ginger and garlic; Salt, spiced powder, sugar, white wine, pepper, chicken powder, soy sauce.

1. Cut the chicken into pieces with appropriate size, rinse it with flowing clean water several times, soak it for 10 minute to disperse the blood, rinse it again and take it out for later use.

2. Squeeze the chicken into a pot, pour a little white wine, sprinkle some salt and chicken powder and marinate for 5 minutes.

3. Burn oil in the pot, which is slightly more than usual. When the oil temperature is 70% hot, control the chicken to dry again and then put it into the pot for frying.

4. When the chicken is fried until it becomes discolored, add onion, ginger and garlic. If you like spicy food, you can add some dried Chili to stir fry.

5. After the chicken is born, add a proper amount of spiced powder, pepper, sugar, salt and a small amount of soy sauce, stir-fry evenly over high fire and stir-fry the fragrance.

6. The soup will be out of the pot, add a proper amount of soaked dried mushrooms or fresh mushrooms, cover the lid, and simmer for about 5 minutes on medium heat.

7. Finally, stir fry evenly and collect the juice. When there is little soup in the pot, you can take it out and put it on the plate.

3, sauce bone

Ingredients: pork bone, ginger, onion, fragrant leaves, star anise, cinnamon, dried Chili, rock sugar.

1. Wash the blood outside the big bone with clear water, and then soak it in clear water for about 30 minutes. You can change the water halfway to let the blood in the big bones slowly separate out, so that the stewed big bones are delicious and odorless. When soaking, you can prepare ingredients, such as a little onion, ginger slices, 3 fragrant leaves, 2 star anise, 1 cinnamon, and a proper amount of dried pepper for later use.

2. Add enough water to the pot, pour cold water into the cleaned big bones in the cold pot, add a little ginger slices, onion segments and cooking wine, boil the water for 2 minutes, and remove the impurities at the end of the blood and remove the big bones.

3. Boil the sugar color. If you want the sauce bone to be bright and appetizing, you must have a sugar color. Add crystal sugar and water 1: 1, a little cooking oil and simmer. When the sugar solution is boiled to purple, pour in a bowl of boiling water. Remember this is boiled water. If cold water is used to hold the wok, the sugar color will be good after stirring evenly.

4. Add wide oil to the pot, pour the oil into the prepared ingredients, stir fry over medium heat, then pour the cooked bones and stir fry evenly.

5. Add the cooked sugar color, 2 tablespoons of soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, a proper amount of salt and enough water, and stir the seasoning evenly.

6. After the fire boils, turn to low heat and simmer for 40 minutes. If you want to save time, you can also pour it into the pressure cooker and press it for 20 minutes. But in the end, you need to pour it into the wok, collect the fire juice and the soup. It will be very thick, and a plate of sauce bone will be ready.

4. Steamed pork with flour

Ingredients: pork belly 1, rice 1, glutinous rice 1, sweet potato 1, ginger 1, onion 1, a small amount of cooking wine, 2 tablespoons of light soy sauce, and 2 tablespoons of light soy sauce.

1, it is best to choose "three layers of meat" with fat and thin as steamed meat. This kind of meat is soft and rotten, and has the best taste. Cut the bought pork belly into pieces of the same thickness, wash the ginger and cut into powder, and cut the onion into rings for later use.

2. Another key to delicious steamed meat is curing. Add a little cooking wine to the pork belly to remove the fishy smell, 2 spoons of soy sauce to enhance the flavor, 1 spoon of soy sauce to color, 1 spoon of oyster sauce to refresh, half a spoonful of spiced powder to enhance the flavor, and a little Jiang Mo pickling 15 minutes.

3, homemade rice noodles, rice noodles made of rice and glutinous rice are more mellow. Pour rice, glutinous rice, pepper, star anise and fragrant leaves into a wok, stir-fry until brown, take out the seasoning and throw it away. Fried rice and glutinous rice are mashed with a stone mortar, which has the best graininess.

4. Soak the mashed rice noodles with a little water, pour the marinated pork belly into the rice noodles, and grab it evenly by hand, so that each piece of pork belly is completely wrapped in the rice noodles.

5. Wash and peel the sweet potato, cut the hob block, and find a big bowl to spread at the bottom of the bowl.

6. Put the pork belly wrapped in rice flour neatly on the sweet potato block, steam it in a pressure cooker for 30 minutes, sprinkle some chopped green onion after steaming, and the crispy steamed meat will be ready.

5, ribs buckle bowl

Ingredients: ribs 1 kg, half bowl of sweet potato starch, half bowl of flour; A piece of ginger, 1 garlic, half a spoonful of pepper, 2 tablespoons of spiced powder, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce, tomato sauce, salt and chicken essence.

1. Rinse the ribs several times, put them in cold water, add 2 tablespoons of salt, 2 tablespoons of cooking wine and a few slices of ginger, soak them for half an hour to remove fishy smell and blood, put the ribs in a boiling water pot, add fresh water again, and turn off the fire for 2 minutes after the ribs are boiled in medium heat to remove water.

2. Put the ribs in a large bowl, add 3 tbsps of soy sauce, 1 tbsps of cooking wine, 1 tbsps of pepper, 1 tbsps of spiced powder, proper amount of salt and chicken essence while they are hot, and grab them evenly for later use.

3. Add half a bowl of sweet potato starch and half a bowl of common flour to the bowl, and then add about half a bowl of water to make a paste.

4. Add a small amount of spiced powder to the prepared batter and stir well. Pour the marinated spareribs into the batter and stir well to prepare for frying.

5. When the oil temperature in the oil pan rises to 70% heat, fry the ribs with batter, do not stir before solidification, fry until the skin is light yellow, and then remove and control the oil.

6. Turn to a big fire, raise the oil temperature to 80% heat, and the oil level begins to smoke. Pour all the ribs into deep-frying for 30 seconds, then take them out and fry them until brown and crisp.

7. Put the fried spareribs in a bowl, mix 3 tablespoons of water with 1 tablespoon soy sauce, pour it on the spareribs, add some scallions and dried peppers, sprinkle some spiced powder, and steam over high heat for more than half an hour.

8. Pour the steamed ribs into a plate, add a little oil to the pot, add minced garlic and stir-fry until fragrant, add 5 tablespoons of tomato sauce, 1 tablespoon of soy sauce, appropriate amount of salt and chicken essence, boil it into a sauce, and pour it on the steamed ribs.

6, home-cooked spicy chicken

Ingredients: 2 chicken legs, 1 tablespoon pepper, 3 tablespoons cooking wine, appropriate amount of salt, a small amount of soy sauce, sesame oil and starch, appropriate amount of pepper, 1 bowl of dried pepper, 5 onions and 4 cloves of garlic.

1. Wash the chicken legs and remove the bones. First cut the chicken leg with a flower knife, cut the dried pepper into sections, cut the garlic into sections, and cut the onion into sections for later use.

2. Put the cut chicken pieces into a bowl, add 1 tablespoon pepper, 1 tablespoon cooking wine, half a spoonful of salt and appropriate amount of starch, knead well, and then add a small amount of sesame oil to catch well and block water. Chicken pieces will be crisp and marinated 15 minutes. Add 1 tbsp cooking wine, soy sauce and salt into a bowl and mix well.

3. Add more blended oil and a small amount of sesame oil to the wok, the oil temperature is 60%, the chicken pieces are fried in the wok until golden, and the oil is removed.

4, the oil temperature is heated to 80%, and then fried twice, fried into bordeaux, which is more brittle.

5. Leave the bottom oil in the pot, add a small amount of sesame oil again, heat a small amount of oil to 40%, add pepper and stir-fry, and add dried pepper to stir-fry.

6. Add the fried chicken pieces and stir-fry for a while, continue to add 1 spoon of sugar, turn to high heat and stir-fry the prepared juice along the side of the pot for a while, and finally add the onion and garlic slices and stir-fry for a few seconds.

7. Braised hairtail

Ingredients: two hairtail, one ginger, 1 onion, four cloves of garlic, two dried peppers, appropriate amount of corn starch, 1 spoon of pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 spoon of vinegar, appropriate amount of soy sauce, 2 tablespoons of tomato sauce and appropriate amount of salt.

1. Wash hairtail, cut into sections, wash both sides, change flower knife, change ginger knife to slice, and cut onion into sections for later use. However, it is not necessary to remove the silver film on the surface of hairtail during the initial processing. Silver scales are not scales, but a layer of epidermis formed by special fat. It is a kind of high-quality fat with high nutritional value and no fishy smell, which is beneficial to human body.

2. Pickling hairtail: put the chopped hairtail into a big bowl, add ginger slices and onion segments, then add 1 spoon pepper, a little salt, 1 spoon soy sauce and 1 spoon cooking wine, knead evenly to fully blend hairtail seasoning, and marinate for 10 minute.

3. Take another bowl, add a proper amount of soy sauce, a spoonful of vinegar, 1 spoon of soy sauce, 1 spoon of cooking wine and 1 spoon of tomato sauce into the bowl and mix well for later use.

4. Dump the marinated hairtail and excess water, add appropriate amount of corn starch and knead well, so that each hairtail is covered with starch.

5. Add more oil to the pot. After the oil is hot, put the hairtail wrapped in starch into a pot and fry until golden and set. Remove and control the oil for later use.

6. Leave the bottom oil in the pot, add the onion, ginger, garlic and dried pepper to stir fry until fragrant, then add the fried hairtail and the sauce prepared before, add water until the fish is over, bring to a boil with high fire, and simmer for 10 minute. Between stewing hairtail, add proper amount of starch and 2 spoonfuls of water into the bowl and stir well for later use.

7. When there is not much soup in the pot, add starch water and turn to high heat to collect juice.

8. Sauté ed crayfish tail-not spicy

Ingredients: half a catty of crayfish tail, a dozen dried mushrooms, a bottle of beer, onion ginger, fragrant leaves, star anise, cinnamon and pepper; Seafood sauce, sesame sauce, sweet noodle sauce, salt.

1. The lobster tails bought are basically blanched. In order to ensure hygiene, it is still necessary to blanch for half a minute as much as possible, and then take out the water for later use. Soak dried mushrooms.

2. Add the right amount of oil to the pot. After the oil temperature is 60% hot, add ginger slices, onion segments, star anise, pepper, fragrant leaves and cinnamon and stir-fry until fragrant. Stir-fry in medium and small fire, and the aroma will break out for a longer time.

3. Pour the blanched crayfish tail into the pot, stir-fry for a few times over high fire, add 3 tablespoons of seafood sauce, 2 tablespoons of sweet noodle sauce and 1 tablespoon of sesame sauce, and pour the soaked dried mushrooms into the pot. Turn to high heat and stir-fry for about 3 minutes.

4. Add about 250 ml of beer, cover and simmer for 5 minutes on medium heat.

5. Finally, collect the juice with fire. When the soup is not much, add a spoonful of pepper, season with appropriate amount of salt and stir well. A delicious but not spicy sauce fried crayfish tail is ready.

9. Wuzhong sugar crab

Ingredients: 4 hairy crabs, flour, ginger and chives; 2 tablespoons of aged vinegar, 2 tablespoons of light soy sauce, 3 crystal sugar, 2 tablespoons of white sugar, 2 tablespoons of yellow wine, and salt 1 spoon.

1. Wash the crab and cut it in half in the middle. Be careful when cutting, don't let the crab roe flow out.

2. Dip the crab's incision in flour, and let the flour seal the incision, which is convenient for cooking later.

3. Prepare seasoning, two spoonfuls of Shaoxing yellow wine, soy sauce and aged vinegar, chopped shallots and shredded ginger.

4. Put the oil in the pot. When the fire reaches 60% heat, put the crab meat pieces into the wok one by one, first solidify the meat pieces, then fry the other parts until the whole crab turns red, and pour off the excess oil.

5. After the crab is fried, cook 2 spoonfuls of yellow wine in the pot, 2 spoonfuls of aged vinegar along the pot edge, add half a glass of water, then add appropriate amount of salt, 2 soy sauce and 3 crystal sugar, cover and simmer for 5 minutes. It is necessary to shake the pot from time to time to achieve uniform heating.

6. Open the lid, add the onion and shredded ginger, and continue to stew for 2 minutes. At the same time, pour the soup on the crab continuously, thicken the soup, add 2 spoonfuls of white sugar, after the sugar melts, add water and starch to thicken, and then pour in a little bright oil and take it out of the pot.

10, braised prawns

Ingredients: shrimp and ginger 1 piece, shallots 1 piece; 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, pepper 1 spoon, sugar 1 spoon.

1. Wash the shrimp, cut off the whiskers and feet from the shrimp eyes to avoid frying, and then cut a knife from the shrimp back to pick out the shrimp line, which makes the shrimp taste better.

2. Peel ginger and cut into thick shreds, and cut shallots into sections for later use; Sauce: 2 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp pepper and mix well.

3, the right amount of oil in the pot, after the oil temperature is 60% hot, add the prawns that control the dry water, and slowly fry over medium heat.

4. Stir-fry until red, turn over, then press the shrimp brain with a shovel to let the shrimp oil seep out of the pot.

5. After the shrimps are fried and cooked, cook a spoonful of cooking wine along the side of the pot to remove the fishy smell.

6. Finally, add shredded ginger and onion, pour the prepared juice into the pot, stir-fry evenly over high fire, and collect the juice. When there is little soup in the pot, you can take it out of the pot and put it on a plate.

1 1, steamed eggs with clams

Ingredients: clams 1 small bowl, 2 eggs, shallots 1 root, soy sauce 1 tablespoon, a little sesame oil and a proper amount of salt.

1. Treat the Meretrix meretrix, rinse the fresh Meretrix meretrix, put it in a large bowl, pour warm water of about 50 degrees without the Meretrix meretrix, and let it stand for 30 minutes, waiting for the Meretrix meretrix to spit out the sediment. During this period, you can shake the clams a few times to make the sediment spit more cleanly.

2. Blanch the clams in water, add a proper amount of clear water to the pot, pour in the clams that spit out sediment, 1 tablespoon cooking wine, 3 slices of ginger, blanch until the clams open their shells, and put them under clear water to wash off floating powder and impurities.

3. Beat two eggs into a bowl, add appropriate amount of salt and stir well. You can find a delicate screen to filter out the fascia that is difficult to dissolve in the eggs, so that the steamed eggs are smoother and more delicate.

4. Pour a proper amount of warm water into the egg liquid, and the best ratio of egg liquid to water is about 1: 1, 5. Pour warm water into the egg mixture while stirring. If the steamed custard is fresh and tender, warm water is needed.

5. Put the clams neatly on the plate and pour in the egg liquid. When pouring the egg liquid, you need to use a strainer to filter out the excess bubbles to avoid the smooth surface of the steamed eggs.

6. Add the right amount of water to the steamer. After SAIC, put the clam egg liquid into a steamer and steam it on low heat for 8 minutes. Remember to cover a plate when steaming, and the surface of the egg will be smooth as a mirror without holes.

7. Pour 1 tbsp soy sauce and a little sesame oil on the steamed clam eggs, sprinkle with chopped green onion, and the steamed clam eggs will be tender and delicious.

12, sweet and sour carp

Ingredients: about 2 kg of carp, appropriate amount of ginger, onion and garlic, 3 tablespoons of cooking wine, 4 tablespoons of soy sauce, 1 tablespoon of flour and spiced powder; 3 tablespoons of tomato sauce, 0 tablespoon of 65438+ sesame oil, 2 tablespoons of sugar, 2 tablespoons of fruit vinegar (rice vinegar), appropriate amount of dry starch and salt.

1, clean the fish after slaughter, replace the fish body with a flower knife, put it in a basin, add 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, a small amount of five-spice powder, onion and ginger slices evenly, pay attention to the fish belly and marinate for half an hour.

2. Add a little water to the flour, add some salt and a spoonful of spiced powder. The batter must be thick. It is best to hang it on the fish, lift the fish, and put the batter where the fish changes knives. Don't rub it in the fish belly.

3, fry fish, be sure to fry with a large pot of fire, it is best to put the whole fish in, pay attention to make a shape when frying, bend the fish body, let the head and tail tilt up, and fry the fish until golden brown. Take out the oil control for later use.

4. Mix juice, sweet and sour juice. This is how I mix. It tastes good. 3 tablespoons tomato sauce, 2 tablespoons sugar, 2 tablespoons fruit vinegar (rice vinegar is also acceptable), 0 tablespoons 65438+ sesame oil, 2 tablespoons soy sauce and 5 tablespoons water. After boiling on low heat, two spoonfuls of starch are melted with water and boiled into thick sweet and sour juice.

5. Turn off the heat after the sweet and sour juice bubbles, pour it evenly on the fried fish, and decorate with some chopped green onion and parsley. A plate of fragrant sweet and sour carp is ready.

Meat recipes daquan practice daquan 3 domestic recipes list of livestock meat: cooking methods of beef, common beef dishes, please pay attention to check.

beef

The content of sarcosine in beef can rank first among all kinds of foods. Secondly, beef is rich in iron, protein and zinc. The most important thing is that beef has low fat content, so you don't have to worry about gaining weight when eating beef.

Cutting method of beef

For those "newcomers", it is no problem to cut ordinary dishes, but letting them cut meat may hurt their brains. Beef is an ancient animal meat with many fibrous tissues and many tendons. When cutting beef, you must cut it horizontally, so that the tendon is easy to cut and chew.

Different parts of beef use different cooking methods.

1, brisket

Beef brisket is also the "breast meat" of cattle, which is distributed between the ribs of cattle. Beef brisket has more lean meat and less gluten, which is most suitable for stewing soup or braising. Common beef brisket dishes are beef brisket stewed with radish and beef brisket stewed with tomato.

2. Beef ribs

Beef ribs are delicate, and the most suitable cooking methods are soup, stew and stew. The most common dishes are radish ribs soup, braised beef ribs and so on.

3. oxtail

Oxtail has high nutritional value, and has good effects of invigorating qi, nourishing blood and strengthening bones and muscles. Oxtail can be used to make soup or stew, such as braised beef and beef soup.

4. Cucumber strips

Although the meat quality of cucumber strips is not so delicate, the fiber distribution is uniform, so the taste and chewiness are also good. Very suitable for frying, frying, stuffing, beef jerky, such as fried cucumber strips.

Three delicious beef recipes

1, beef with Pleurotus eryngii

Food preparation

Pleurotus eryngii 100g, beef 200g, vegetable oil, soy sauce, sugar, salt and black pepper.

working methods

1. Wash the blood of beef, cut it into cubes and put it in a bowl;

2. Wash Pleurotus eryngii with water, cut into cubes and put in a bowl;

3. When the oil in the pot is heated to 7: 00, first pour a part of Pleurotus eryngii into the pot, stir-fry slowly with low heat until golden brown, and then take it out and put it in a container;

4. Pour the right amount of oil into the pot. When the oil is hot, pour the beef pieces into the pot and stir fry quickly. After stirring for a few minutes, put the remaining Pleurotus eryngii into the pot, add soy sauce and sugar, stir-fry and sprinkle with salt and pepper.

2. stewed beef brisket with tomato

250g tomato, 400g beef brisket, cooking wine 15g, 5g Jiang Mo, 5g chopped green onion, 4g salt, soy sauce and vegetable oil.

1. Wash the brisket with clear water, then put the brisket in boiling water, then take it out and drain it;

2. Wash and peel tomatoes, cut half into pieces and chop the other half;

3. Pour the right amount of oil into the pot. After the oil is burned for six minutes, stir-fry Jiang Mo with high fire, add chopped tomatoes, stir-fry with high fire for 1-2 minutes, then cook with low fire to make a sauce, and then add soy sauce, beef and cooking wine to cook evenly;

4. Pour the fried beef brisket into the casserole, add water, simmer for an hour, then pour in tomatoes, add some salt and cook for half an hour, and finally sprinkle with chopped green onion.

3. Golden Needle Fat Beef

Flammulina velutipes150g, fat beef slices 400g, water starch 20g, red pepper powder15g, soup stock 50g, chicken essence 3g, salt 4g, and proper amount of vegetable oil.

1. Mix clean beef slices with water starch and salt;

2. Remove the root of Flammulina velutipes and wash it with water;

3. Turn on a small fire, put a proper amount of oil in the pot, heat it until it is half cooked, stir-fry the red pepper, pour in the prepared broth, Flammulina velutipes and fat beef slices, stir-fry until cooked, sprinkle with the prepared salt and chicken essence, and then add water starch for blending.