One, the feast of steak
As one of the best beef dishes, steak has conquered countless gourmets with its mellow flavor and versatile texture. From the tender and delicate filet, to the firm and chewy veal chop, to the fatty rib eye, each part of the steak presents a unique flavor. Frying a steak is an art, mastering the delicate balance of heat and seasoning to bring out the ultimate flavor of the beef.
Two: The Warming Time of Stew
On a cold winter's day, there's nothing more soothing than a steaming pot of beef stew. The classic red wine beef stew, beef and red wine, vegetables together with the slow stew, so that the rich juice penetrates every inch of meat, soft and flavorful, the aftertaste around the teeth. Beef stew, on the other hand, uses a light soup base to bring out the original flavor of the beef, and is accompanied by soft radish and crystallized vermicelli, which gives it a warm and heart-warming taste.
Three, the mellow classic of the marinade
Beef in a marinade is a time-honored Beijing snack known for its rich, fragrant marinade and soft, tender pieces of beef. The marinade is made with more than 10 kinds of spices, and the long-lasting aroma makes people want to eat it. The side dishes of the marinated beef are also very delicate, such as tofu, fire-roasted pork and seaweed, which absorb the essence of the marinade and make the flavor richer.
Four, stir-fried fresh flavor of the original
Steamed beef is a home cooking, practice seems simple, but to stir fry the beef juicy but quite a lot of attention. High-quality beef cut into thin shreds, with ginger and garlic burst incense, and then add soy sauce, cooking wine and other seasonings stir-fry, until the beef is cooked through and not old. The fresh flavor of the beef is perfectly combined with the garnish of the seasonings, making for a memorable experience.
Fifth, the hot pot of all flavors
In the cold season, hot pot is undoubtedly a beef lover's paradise. Whether it's the spicy freshness of Sichuan flavor, or the warmth and mellowness of clear soup, beef is an indispensable protagonist. Thinly sliced beef, in the boiling soup base for a few moments, soaked up the freshness of the soup, dipped in the special sauce, the bite of satisfaction is hard to describe.
Sixth, roasted aroma
Roasted beef is also one of the classic beef dishes. Beef marinated in spices, baptized in the oven, is charred and crispy on the outside and tender and juicy on the inside. Served with sautéed vegetables and special sauce, every bite is a delight.
Seven, the unique flavor of liver
Beef liver is also a delicacy not to be ignored. Fatty beef liver, sliced and fried with onions, ginger, garlic and other ingredients, out of the pan and drizzled with sauce, smooth and crisp, with a slight hint of the unique bitter flavor. Beef liver is not only tasty, but also rich in nutrients, is nourishing and nourishing the good.
Eight, the tail of the delicacy
Oxtail soup is also a classic beef famous dish. With oxtail, vegetables, spices simmered together in the soup, mellow and rich, nourishing and stomach. Oxtail meat is soft, gelatinous and melts in your mouth. Whether served cold or hot, it has a unique flavor.
Nine, the tongue of the taste feast
Beef tongue is a piece of the highly respected part of the flavorful, soft and tender texture. Beef tongue is cooked in a variety of ways, can be brined, stewed, fried and so on. Brined beef tongue, marinade flavorful, Q elastic and crisp. Stewed beef tongue, soft and crispy, melt in your mouth. And fried beef tongue, smooth and juicy, delicious flavor.
Ten, tendon of the teeth of the texture
Beef tendon is a unique part of beef, known for its teeth of the texture. The cooking method of beef tendon is usually based on stewing. After a long time of stewing, the collagen in the beef tendon is fully released and becomes soft and Q-bouncy, bringing a full chewy texture to every bite.