The method of beef in Hunan cuisine menu 1: tender beef with pepper
Selling point: After the beef is cut into pieces, add onion and Jiang Shui for soaking, and then add beer to make it tender. The meat is naturally delicious and tender.
Chopping board: 400 grams of beef ingot (that is, sitting hip meat) of yellow cattle was washed and cut into pieces.
Dutch packaging: put beef slices into a pot, add onion Jiang Shui, soak for 15 minutes, take out and absorb water, add 4 grams of salt and pepper, 2 grams of chicken juice 1 g, monosodium glutamate, 2 grams of beer 12 grams, egg white and raw flour 10 grams, and seal a little salad oil.
Furnace head: 1. Put 800g salad oil in the pot. When heating to 40%, add beef slices to lubricate with low fire, and take out the oil control.
2. Leave the bottom oil in the pot. When the pot is heated to 50%, add 20g of dried chili shreds, 8g of scallion 10g, 8g of fresh chili, 5g of coriander stalks, add beef slices, 6g of chili powder, 6g of cumin, and 0g of cooked white sesame 10g, stir-fry evenly over high fire, and place on the scalded slate.
The second method of beef on Hunan cuisine menu: tearing the golden beef of Agrocybe aegerita by hand.
Selling point: Select superior Agrocybe aegerita and superior beef, shred them by hand, fry them, add seasonings, and make them into crispy and delicious delicate cold dishes, which can present a beautiful flavor with wine or alone.
Ingredients: Agrocybe aegerita 450g, beef tenderloin 300g.
Seasoning: material A (50g purified water, 50g ginger onion, 3g star anise, 5 g kaempferia rhizome and 5g pepper), 5g potato starch, material B (30g dried shredded Chili, shredded onion 100g, 80g coriander powder) and material C (20g monosodium glutamate and sugar salt 10).
Practice: 1. Thaw beef tenderloin, put it in a pot, add material A, and steam it in a cage for 2? 2.5 hours, let it cool, shred it, sprinkle with potato starch, put it in a 70% hot oil pan and fry it until crisp. Remove the oil and serve.
2. Cut off the head of Agrocybe aegerita, tear it into shreds, blanch it in a boiling water pot, remove and control the moisture, fry it in a 70% hot oil pan until it is crisp, quickly remove the oil, and put it at the bottom of the plate after mixing with the B material.
3. Mix the fried shredded beef with material C and sprinkle it on the dish of Agrocybe aegerita.
Key: 1 Beef must be steamed with base flavor, and it will be fragrant in the later stage.
2. When mixing Agrocybe aegerita, be sure to add red oil and shredded pepper.
3. Don't tear the Agrocybe aegerita and shredded beef too thin.
Coriander is made of leaves with stems, which looks better with vegetables.
Method 3 of Hunan cuisine menu beef: peppermint veal.
Reasons for strong sales: Small yellow beef is a unique raw material of Hunan cuisine. When eating, stir-fry first, which can best reflect its flavor. Because all kinds of spices are added when making veal, there is no need to add too much seasoning when seasoning, and a little sugar can refresh it. When frying veal, mint was added to this dish. After frying, the fragrance is overflowing, the taste is fresh and unique, and it is worth learning. More special dishes can be found in Tang Jie Hunan Cuisine Network.
Ingredients: 250g veal, mint leaves100g.
Seasoning: Material A (50g of dried pepper, 5g of pepper seeds, 5g of ginger slices and 5g of garlic slices, 5g of white sesame 10g), 5g of sesame oil, 2g of sugar, 50g of fresh pepper oil 10g and 500g of salad oil (about 30g).
Practice: 1. Slice veal, blanch it, fry it in 30% hot oil until the meat is rolled up, and control the oil and take it out of the pot.
2. Leave the base oil in the pot, add the material A, stir-fry the flavor, add veal and mint leaves, stir-fry, add sugar to taste, and pour pepper oil and sesame oil into the pot, and serve.