Raw materials: 500 grams of beef, 300 grams of radish, 25 grams each of green onion, ginger, cooking wine, salt, a little sugar, pepper, monosodium glutamate 8 grams, 400 grams of peanut oil.
Practice: 1, beef cut into pieces, scallion cut long section, ginger pat broken. Radish peeled, cut into pieces, over the oil to half-cooked out; 2, with boiling water to cook beef skimming foam, add ginger, cooking wine, salt, sugar, pepper, monosodium glutamate to adjust the color and taste shift small fire stew, add salt and radish, until the radish can be rotten.
Practice two:
1. beef cut into pieces. Boil water in the pot. Put the beef in and cook on high heat for 1 minute. Remove and wash.
2. Beef into a pot, add boiling water, not over 2 inches of beef. Add cinnamon, fennel, scallions,
ginger slices and cooking wine. Medium heat for 1 hour.
3. Take another frying pan, a little oil and garlic granules, add spicy bean paste, Sichuan peppercorns,
wine, soy sauce and sauté for 2 minutes.
4. Add the sautéed sauce to the beef pot, add rock sugar and continue to cook for 1 hour. In the meantime
Turn a few times, taste and add soy sauce/icing sugar as appropriate.
5. Turn off the heat until the sauce is thick and the meat is rotten.
Be sure not to skimp on the heat. Not so crispy will not be delicious. The burning process can also
make the beef more flavorful.
Begin by boiling the beef in a pot with water, skimming off the foam as the water rises. Remove the meat and cut into cubes (preferably small). Place a wok over the heat, add the beef to the wok to drain, then scoop up and set aside. Put lard and vegetable oil mixed into the pot,, add pepper, PI County Douban (Chongqing production). Plus a little sugar burst out of the flavor, under the beef frying, meat color, then put salt, soy sauce, ginger, and other ingredients to fry, add water with a slow fire, two hours of the hour just good if you think it is too much trouble time is too long, use a pressure cooker with water to burn, you can also Oh! Like to eat spicy friends, think Pixian bean is not exciting enough, then add some red pepper burn. When eating, sprinkle the end of parsley can be.
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Braised Beef
Materials: Beef 200G, 1 carrot, 3 mushrooms, 1 section of green onion, 2 spices, 2 cloves of garlic, 1 piece of ginger, 1 small green onion, 1 tbsp light soy sauce, 1 tbsp white wine, 1 tbsp oil, 1 tbsp red bean paste, 1 tsp salt, 1 tsp chicken broth
Materials: Beef 200G, 1 carrot, 1 mushroom, 1 section of green onion, 2 seasonings, 2 garlic, 1 piece of ginger, 1 small onion, 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp red bean paste, 1 tbsp salt, 1 tbsp chicken broth
These are the ingredients for the beef. p>1. Wash the beef and cut it into 2cm pieces; cut the carrots into chunks; cut the spring onions into julienne strips on a diagonal; mince the spring onions and mince the garlic; slice the ginger; soak the shiitake mushrooms in water and cut them in half
2. Heat the oil in a wok, then stir in the green onions, ginger, and Chinese cooking ingredients and stir-fry. Then add the beef and stir-fry, season with red bean paste, dark soy sauce, white wine and salt, copy well and then add the right amount of water, boil over high heat and then add the mushrooms, turn to medium-low heat and simmer for 20 minutes.
3. Add carrots, crushed garlic and simmer for another 20 minutes. When the soup thickens, add chicken essence. Start the pan and serve on a plate and sprinkle with chopped green onion.
A bowl of fragrant, tasty see braised beef is ready
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Braised Beef
1. Beef cut into pieces. Boil water in a pot. Put the beef in and cook on high heat for 1 minute. Remove and wash.
2. Beef into the pot, add boiling water, not over the beef 2 inches. Add cinnamon, fennel, scallions,
ginger slices and cooking wine. Medium heat for 1 hour.
3. Take another frying pan, a little oil and garlic granules, add spicy bean paste, Sichuan peppercorns,
wine, soy sauce and sauté for 2 minutes.
4. Add the sautéed sauce to the beef pot, add rock sugar and continue to cook for 1 hour. In the meantime
Turn a few times, taste and add soy sauce/icing sugar as appropriate.
5. Turn off the heat until the sauce is thick and the meat is rotten.
Be sure not to skimp on the heat. Not so crispy will not be delicious. The burning process can also
make the beef more flavorful.
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Braised Beef
Basic Ingredients 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce.
Features: Northern Hui Halal dishes, the color of the dish crimson beef, soft, thick juice, thick flavor, has a complementary spleen and stomach, beneficial blood, strong bones.
Ingredients: 500 grams of beef, 20 grams of spicy bean paste, ginger, wine, soy sauce 25 grams each.
Cooking method: beef cut into pieces, blanch with hot water and fish out. In a frying pan will be onion and ginger burst incense, and then
add spicy bean paste, and then into the beef block stir fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add water soaked through the beef, with a small fire and slowly cook until the juice is thick, the meat crispy aroma can be