Tomato Beef Stew

Ingredients: Beef, tomatoes, potatoes (can absorb fat and make the soup not greasy) Ingredients: aniseed, pepper powder, green onion, ginger, cinnamon, cooking wine, Soy sauce, sugar, salt, chicken essence. Method: add a little oil, add aniseed, pepper powder, green onion, ginger, cinnamon, beef and stir-fry for a few times. Add potatoes and tomatoes, add stock (cold water is also acceptable), and add sugar and soy sauce at the same time. Add cooking wine and chicken essence, simmer until boiling, then simmer over low heat for 45 minutes, add salt according to taste. The soup is fragrant and the meat is tender, delicious and not greasy. Another trick: If you think the beef stew takes too long, you can stew the beef in milk (must be fresh milk) before making the soup for twenty minutes. Remove the stew again. Beef becomes soft and tender easily when stewed in milk. Friends who are interested can try it, which can save about 30 minutes of time compared to normal beef stew.

Braised beef

Method 1: Ingredients: 500 grams of beef, 300 grams of radish, 25 grams each of green onion, ginger and cooking wine, a little salt and sugar, 8 grams of peppercorns, MSG, peanut oil 400g.

Method:

1. Cut the beef into pieces, cut the green onions into long sections, and smash the ginger. Peel the radish, cut into pieces, oil until half-cooked and remove;

2. Boil the beef in boiling water to skim off the foam, add ginger, cooking wine, salt, sugar, Sichuan peppercorns and MSG to adjust the color and flavor, then simmer over low heat Rotten, add salt and radish, until the radish is rotten.

Method 2:

1. Cut beef into cubes. Boil the water in the pot. Put the beef in and cook over high heat for 1 minute. Take out and wash.

2. Put the beef into the pot and add boiling water to cover the beef by 2 inches. Add cinnamon, fennel, scallions, ginger slices, and cooking wine. Cook on medium heat for 1 hour.

3. Take another wok, sauté the garlic particles with a little oil until fragrant, add spicy bean paste, Sichuan peppercorns, cooking wine, and soy sauce and stir-fry for 2 minutes.

4. Add the fried sauce to the beef pot, add rock sugar and continue cooking for 1 hour. Flip several times, taste, and add soy sauce/rock sugar as appropriate.

5. When the juice is thick and the meat is tender, turn off the heat and serve. You must not be stingy with the fire. It wouldn't taste good if it wasn't so crispy. The roasting process can also make the beef more flavorful. First put the beef into a pot with water and cook, skimming off the foam when the water rises. Remove the meat and cut into cubes (preferably small cubes). Put the pot on the fire, put the beef into the pot and fan out the water, scoop it up and set it aside. Mix lard and vegetable oil into the pot, add Sichuan peppercorns and Pixian douban (produced in Chongqing). Add a little sugar to bring out the aroma, add beef and stir-fry to color the meat, then add salt, soy sauce, ginger, and other seasonings and stir-fry, add water and simmer over low heat, two hours is just right, if you find it too troublesome, it takes too long. , just use a pressure cooker and add water to boil, that’s fine too! For those who like spicy food, if you feel that Pixian Douban is not exciting enough, then add some red pepper to cook it. When eating, sprinkle with chopped coriander.

Braised beef

Ingredients: 200G beef, 1 carrot, 3 mushrooms, 1 green onion, 2 aniseed, 2 garlic, a piece of ginger, 1 green onion, old Add 1 tbsp of smoke, 1 tbsp of white wine, 1 tbsp of oil, 1 tbsp of red bean paste, 1 tsp of salt and 1 tsp of chicken essence. 1. Wash the beef and cut it into 2CM pieces; cut the carrots into cubes; cut the green onions diagonally into shreds; mince the shallots and smash the garlic; slice the ginger; soak the mushrooms in water and cut them in half.

2. Heat the oil in the pot, add green onions, ginger slices, and aniseed until fragrant. Then add beef and stir-fry, add red bean paste, dark soy sauce, white wine and salt, mix well and add appropriate amount of water, bring to a boil over high heat, add shiitake mushrooms, turn to medium to low heat and simmer for 20 minutes.

3. Add chopped carrots and garlic and simmer for another 20 minutes. When the soup thickens, add chicken essence. Remove from the pan and serve and sprinkle with chopped green onion. A bowl of braised beef that is fragrant and delicious will be just fine. ------------------

Braised beef

Ingredients: 500 grams of beef, 20 grams of spicy bean paste, ginger, wine, 25 grams each of soy sauce. Cooking method: Cut the beef into pieces, boil it with hot water and take it out. Sauté the onion and ginger in an oil pan, then add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, finally add water to soak the beef, and cook slowly over low heat Cook until the sauce is thick and the meat is crispy and fragrant.

Potato Beef Stew

Sichuan cuisine is made with douban, but the one made with Hunan’s chopped chili sauce is even more delicious.

Method:

1. Heat the oil pan, add ginger slices and chopped chili sauce and stir-fry until fragrant (more or less according to personal taste, if more, it will be spicier) .

2. Add the chopped beef and continue to fry.

3. Put an appropriate amount of soy sauce, cooking wine, star anise, bay leaves, and pepper into the pot, and add water. 4. If you have a pressure cooker, pour all the ingredients into the pressure cooker. According to my experience, after the pot is ventilated and simmered for 15-20 minutes, the beef will definitely be stewed.

5. After the beef is stewed, wait until the pressure cooker is out of gas, and add the vegetables you want to go with it (potatoes, etc., but I personally think that stewed white radish is more flavorful and delicious) and serve.

Soy Beef

Selection of ingredients: Use fresh and tender beef, (2 grams each of amomum villosum, cardamom, cloves, cinnamon, aniseed, and fennel, tied into small pockets with gauze), green onion, ginger A little garlic and chili pepper for cleaning: first put the selected beef into clean water, soak it for 4 to 6 hours, soak out the congestion in the beef, wash it, then scrub it once with a scrub brush, and then run it through cold water 4 times. Ingredients: 3.5kg of fresh beef shank. Preparation method: After washing, put it in a pot, boil it with cold water and remove the blood foam. Add seasoning packets (aniseed, cinnamon, pepper, fennel, grass fruit, cloves, etc.), add some of whatever you have at home, fluff the ginger and add it, boil over high heat for half an hour, then simmer over low heat for about two hours, add salt, Soy sauce, stop the heat after half an hour, simmer in the pot for about an hour, cool down, slice and serve.

Cumin beef

Cut the beef into slices (note that the beef should be cut with horizontal stripes), add salt/monosodium glutamate/cooking wine/pepper/egg white/water starch and mix well, then add Add a little salad oil and stir thoroughly (leaving it for a while is better; if you have meat tenderizer/five-spice powder, you can add some), slice onions/green peppers, and cut coriander into sections. Add a little oil to the pot, add ginger and green onions and saute until fragrant, then add beef and stir-fry continuously, then add pepper noodles/chili noodles/cumin powder, etc., sprinkle with coriander and mix well. Pot. In addition, if you have an oven, you can also use the roasting method: slice the beef into horizontal stripes, add salt/cooking wine/pepper/five spice powder/eggs/MSG, etc., mix well, then add salad oil, mix well and let it sit for a while, finally add chili noodles, Mix Sichuan peppercorns and cumin powder and prepare for baking.

Beef jerky

Cut the beef into small cubes and blanch it in boiling water first. Since I don't use a pressure cooker, it takes a long time to cook. Replace with new boiled beef. Add salt, onions, garlic, star anise and other seasonings. When it's almost cooked, take out the beef. If you don't throw away the soup, make another beef and persimmon soup. Then change to wine. There are no strict requirements for wine, red wine will do. Just keep cooking like this until the beef is cooked until it is rotten and the wine flavor is absorbed. Boil the wine until it is dry. At this time, take out the beef jerky and put it in the microwave on high heat for a few minutes. This is to remove the moisture from the beef, but be careful not to burn it. If you use a pressure cooker for this step, it will be much easier. Just blanch the beef and then use wine to cook the beef. No need to boil it in water first and then in wine. Put the beef cubes into the pot without adding oil, then add the curry powder and stir-fry. Curry powder has a salty taste, so be careful.

Another: Because wine is also sweet, it is recommended to add less or no sugar when cooking beef.

Beef stir-fried with celery

2 to 3 pounds of beef tendons, plus about half a pound of waist strips is best, 2 pounds of fresh celery, 1.5 pounds of fresh peppers (8 to 10 pieces), One green onion, a small bowl of salad oil, seafood soy sauce and mushroom dark soy sauce (4-6 points) mixed into a small bowl. Cut the beef into cubes of about 1.5 cm, wash the celery and cut it into sections of about 6 cm, and wash the peppers. Prepare a pan (a casserole is best). Pour a small bowl of salad oil on the bottom of the pan. Place beef on top. Spread a layer of celery on top of the beef. Spread chili on top of the celery. Then cut the green onions into two sections and place them on top. Pour the blended soy sauce into the pot and you're done. Bring the pot to a boil over high heat, then simmer over low heat. Keep an eye on the fire for about 1 to 1.5 hours. Don't burn it over high heat. Remember not to add water! Open the casserole, the beef is fragrant and tender, the celery is soft and the chili is not spicy at all, it is very flavorful. Note that there are two types of soy sauce: seafood and mushroom dark soy sauce, don’t get it wrong. Otherwise, the cumin beef cubes will taste wrong

Ingredients:

200 grams of beef

100 grams of green and red peppers

60 grams of onions

5 grams of ginger

Cooking wine

Salt

Braised soy sauce

Cumin (powder + granules)< /p>

Water starch

Oyster sauce

Sesame oil

Chili powder

White sesame

Recipe :

1. Wash and cut beef into small cubes; wash and cut green and red peppers into small rings; cut onions into small cubes; peel and slice ginger.

2. Add cooking wine to the diced beef , salt, braised soy sauce, cumin (powder + granules), water starch, oyster sauce, sesame oil, mix evenly and marinate for 20 minutes

3. Put an appropriate amount of oil in the pot and heat it to 50%, add Stir-fry the marinated beef cubes until they change color, and set aside.

4. Heat a little oil in a pot, add chopped onions and ginger slices and stir-fry until slightly brown, add chili rings and stir-fry. Fragrance

5. Add the fried beef cubes, cumin (powder + granules), chili powder, and white sesame seeds in sequence and stir-fry evenly. The recipe of pomelo-flavored beef curry is detailed and the cuisine and functions are introduced: home cooking Recipe

Ingredients for making grapefruit curry beef: Ingredients: beef, potatoes, lemon, onion, butter, ginger, cooking wine, curry, coconut milk, leek, garlic, honey grapefruit tea, pepper, salt , appropriate amount of sugar. Teach you how to make pomelo-flavored beef curry. How to make pomelo-flavored beef curry to make it delicious. 1. Cut the beef into small pieces. Wash the potatoes, peel them, cut them into hob pieces, and cut the onions into small pieces. 2. Add butter to the wok, stir-fry the ginger slices first, then add the beef cubes, add wine, and stir-fry until it changes color.

3. Add water to another pot, bring to a boil, add the fried beef cubes, squeeze in lemon juice, add salt, pepper, and sugar and simmer over high heat for 30 minutes. 4. Add potatoes, bring to a boil over high heat, then simmer over low heat. 5. In another pot, put butter and sauté onion and garlic slices, add curry and stir-fry until fragrant. Add coconut milk, pour in beef and mix well. Turn off the heat, add honey grapefruit tea, mix well and sprinkle in minced chives. Pour the curry beef on top of the rice, take a fork and a spoon and start eating. Detailed introduction to the recipe of braised beef with tangerine peel. Cuisines and functions: home-cooked recipes, refreshing cold dishes

Ingredients for making braised beef with tangerine peel: Ingredients: 500 grams of beef tendon.

Seasoning: appropriate amounts of salt, tangerine peel, Sichuan peppercorns, dried chili peppers, fermented wine juice, green onions, ginger, rice wine, sesame oil and water. Teach you how to make tangerine peel-braised beef. How to make tangerine peel-braised beef so it is delicious. Wash the beef tendon, marinate it with salt and rice wine, add other seasonings and simmer until cooked. After it cools down, slice it and put it on a plate. Add the sauce and serve. Tips for making tangerine peel braised beef: Use more tangerine peel.