Method 1, roast beef with potatoes

Ingredients

Fresh potatoes, beef, soy sauce, salt, cornstarch, clear oil, green pepper, red pepper, chicken essence

Method

1. Slice beef with salt, soy sauce, a few drops of clear oil, and cornstarch evenly~ (to ensure the beef is fresh and tender~)

2. Cut fresh potatoes into thick slices Slice the green and red peppers and cut them into circles~

3. Heat the oil in a hot pan and quickly slide the beef slices over, remove and set aside~

4. Stir-fry the potato slices in the remaining oil and sprinkle with salt. Add in the flavor, spray a little water and simmer~

5. When the potatoes are cooked, add beef, pepper circles, spray soy sauce and stir-fry evenly, sprinkle with chicken essence and it's ready!

Method 2, beef stew

Ingredients

Two pieces of beef tendon

1 package of beef stewed buns

1 onion

Aniseed, a few herbs and fruits

Onion, ginger, garlic, wine salt, a tablespoon of rock sugar, light soy sauce, dark soy sauce

Method< /p>

1. Soaking beef tendon in water is called blood-drawing soup, which means replacing the blood and water and soaking it in clean water. The foam soaked in this way will be less when cooked. Then cut it into large pieces. I cut a beef tendon into 4 pieces crosswise, because if you cut it into too small pieces, a lot of water will be lost and the meat will burn easily.

2. Heat the iron pot over medium heat, add a little oil, it should be about 1 tbsp, the amount is not important. Add ginger cubes, sauté garlic, add onions and stir-fry until fragrant. Then add the cut large pieces of beef and fry until the surface of the beef shrinks and turns white.

3. Then add water. You don’t need to add too much water, just enough to cover the beef, because the beef will release water and shrink. If you add too much water, the flavor will not be strong enough. Of course, my baby pot has a better seal, so the water will not be reduced much during the stewing process. If the pot leaks a lot, you may need to add a little more water.

4. Then put the seasonings, braised seasoning packets, grass fruits, and aniseed. I put them according to the ingredients used by Maomao Ma to cook beef, because I prefer Mao Mao Ma’s taste. So here I added 2 tablespoons of Shaoxing wine, 3 tablespoons of Jinlan dark soy sauce, 2 tablespoons of light soy sauce, and 1/2 teaspoon of salt. You can also add some tomato sauce as appropriate. This time I added a tomato and omitted the tomato sauce. It doesn’t matter if you don’t add it, it’s not important.

5. Then bring to a boil over medium heat, skim off the foam, and turn to a low heat to simmer. After simmering for two hours, add rock sugar and simmer for another hour. ***3 hours. Then taste it, and if it's not enough, add more salt. The stewed beef is soft and tender, and the tendons are transparent. You can easily insert chopsticks into the meat. The tendons are sticky and the texture is not dry. Then, turn off the heat, use deli scissors to cut the meat into small pieces, and soak it back in the soup. The taste is very pure.

Method three, stir-fried beef with green onions

Ingredients

Main ingredients: about 100 grams of beef, 4 chives.

Accessories: 1 pinch of shredded ginger.

Bacon seasoning: 1+1/2 tablespoons light soy sauce, 1 tablespoon egg white, 1/2 tablespoon oyster sauce, 1/3 teaspoon pepper, 1/4 teaspoon sugar, 1 cooking wine tablespoon, 1/2 teaspoon of corn starch, 1 tablespoon of vegetable oil.

Condiments for the pot: 1 tablespoon cooking wine, 1/2 tablespoon sesame oil.

Method

1. Cut beef into thin slices and put it into a bowl. Add 1+1/2 tablespoons of light soy sauce, 1 tablespoon of egg white, 1/3 teaspoon of pepper, and 1 oyster sauce. /2 tablespoons, 1/4 teaspoon of sugar, 1 tablespoon of cooking wine, mix well, add 1 tablespoon of water, mix again, add 1/2 teaspoon of corn starch, also mix well, then add 1 tablespoon of vegetable oil , finally grasp it evenly to seal the moisture and prevent the meat from clumping, and let it sit for 20 minutes;

2. Cut the scallions into sections, then cut two sections of white scallions and a few green scallions into shreds, open the pot, and Heat the base oil, add shredded ginger and green onions, and sauté until fragrant;

3. Spread the meat into the pot and stir-fry until it is six to seven times cooked;

4. Add green onions, pour cooking wine on the side of the pot, add 1/2 tablespoon of sesame oil to make the tail oil, pump it for a few times, take it out of the pot, Enjoy!

Tips

While marinating Adding an appropriate amount of protein when adding beef can protect the moisture of the beef and prevent it from feeling burnt when added together.

Method 4, stir-fried beef with celery

Ingredients

Main ingredients: yellow beef, celery

Ingredients: green and red, pepper, Garlic, ginger

Seasoning: light soy sauce, starch, baking soda, cooking wine, dried chili, cooking oil, sesame sesame oil

Method

1. Slice the beef Then beat the meat to loosen the beef. This step will make the fried beef smoother and more tender. (You can also hit it with the back of a knife a few times). The fibrous tissue of beef is thicker and there is more connective tissue. It should be cut into strips along the grain and horizontally. Slice and cut off the long fibers; do not cut along the fibrous tissue, otherwise not only will it not be tasty, but it will not be chewable.

2. Mix light soy sauce and soda powder first, then add cooking wine and cornstarch.

3. If you have time, you can add some oil when mixing the meat and marinate it for 1-2 hours. In this way, the oil will penetrate into the meat. When it is fried in the pan, the oil in the meat will expand. Destroy the crude fiber of the meat so that the meat is fresh and tender; if you don't have time, marinate it for at least 15 minutes. I marinated it for about 2 hours.

4. Celery is not easy to taste, so pickle it with salt in advance, which can reduce the frying time. Celery leaves contain higher vitamins than celery stems, so except for some old leaves, celery leaves should be kept as much as possible edible.

5. Put cooking oil in the pot. When it is 70% hot, add the beef.

6. When you see that all the beef has changed color, scoop up the pot immediately.

7. Leave some oil in the pot and stir-fry the ingredients until fragrant.

8. Add green and red chili peppers and stir-fry twice (do not take too long)

9. Add celery.

10. Heat the oil over medium heat, add the beef slices (main ingredient) and break them up until they change color. Remove from the pan immediately. Stir-fry the green peppers until they are about 90% cooked. Pour in the beef slices and stir-fry until the flavors are infused. Take it out of the pan and put it on a plate in a few dozen seconds. Pour in sesame oil before taking it out of the pan.