put beef in high pot and add water to boil. Remove the beef and wash it. Pour out the water in the pot. Wash the pot and add the beef. Add water, white cooking wine, soy sauce, onion, ginger, celery, carrot, aniseed, pepper (optional), red pepper (optional), the old soup stock of roasted meat. Boil for hours on high fire. Scoop out some broth with a spoon and store it in the refrigerator for later use. Remove celery and carrots. People with children can mash it in blender. When the beef noodle soup is cooked, put the mashed vegetables in the noodle soup. Children can't eat it.] Sugar now? "hey? Until 7 hours until the gravy is thick and amber in color.

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Sichuan beef jerky

Raw materials:

A. There are a lot of shredded pepper noodles (granules),

B. It should be spread in the refrigerator for one night to collect moisture after it cools down, but I was in a hurry to make it, and my mouth was not very good. I didn't want to make it too hard, so I cut it while steaming:)

Put more oil in the pot, stir-fry B in the pot, and ginger slices will be light brown, and then add beef and sugar, salt and soy sauce. . . When the beef jerky turns black, add onion and material A, and fry for a few minutes.

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[ ingredients/seasonings]

4 pieces of leeks

4 pieces of shredded beef. 2 tablespoons

2 tablespoons of sesame oil

1 tsp of pepper

1/2 tsp of white powder

Seasoning C: 1 and 1/2 tsp of salt

2 tsp of pepper

[ Production process]

(1) Wash and drain the leek, and add seasoning A to the whole plant with hot water.

(2) Add seasoning B to shredded beef and mix well, oil it with hot oil until it is eight-cooked, and then take out and drain the oil for later use.

(3) Mix the seasoning C evenly, add the bean skin, wipe it evenly, and cook it in sequence for about 5-8 minutes.

(4) Take a portion of bean skin, open it flat, with the wider side facing yourself, put in 1 tablespoon of shredded beef and 3 leeks, fold the leeks back and forth according to the size of the bean skin, and then roll it from the head to the tail to fix it, which is the leek beef roll. All of them are ready for use.

(5) Heat the cheeks of the pan, add less oil, add the leek beef roll, fry until golden brown, then serve, cut the inclined plane and discharge it into the bowl.

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Ingredients:

Beef is a little over a pound.

fresh rape.

Production:

(1) Mix and marinate beef: mix and marinate beef slices. The film should not be too thin.

seasoning for mixing and salting: proper amount of soy sauce, cooking wine, one teaspoon of Meat Tenderizer, two teaspoons of starch and 1/3cup of water. If the meat is very thin, you can put some plain oil in moderation. Marinate for half an hour to three quarters of an hour.

in addition, prepare some chopped green onion and ginger slices. And oyster sauce for the last pot. Oyster sauce is about one part oyster sauce and three parts water, proper amount of starch and proper amount of sugar. A pound of beef needs about a tablespoon of oyster sauce.

(2) blanching rape

Wash rape and cut sections.

The water is boiling. Add a little salt and a little oil (a few drops) and blanch the rape. Take out the scalded rape and line it in a plate for beef.

(3) Oil the beef

Put two cups of plain oil in the wok, heat it to 5% to 6%, put the mixed and salted beef in the wok, slice it, and when it is medium-cooked (the surface is cooked), take it out and drain the oil.

(4) Stir-fry beef in oyster sauce

Pour off the remaining oil in the pot, leaving about a teaspoon, and stir-fry chives and ginger.

put down the oiled beef, stir-fry it for a few shovels, and stir-fry it with oyster sauce. When the juice is dried, the beef is almost cooked and tasty. Take the pot and put it on the rape. It's delicious. It's delicious. There are both meat and vegetables.

What I learned:

1) Before frying meat, I often use the technique of "over-oiling". After scalding with hot oil, the surface of the meat is quickly "sealed", and the juice does not flow out, making the meat tender. However, beef is tough than pork, so in addition to "over-oiling", it is best to use some "tender essence". Many of the so-called "tender essence" comes from the extract of Papaya, a natural fruit and vegetable, which contains an enzyme that can decompose meat protein.

2) The position of the beef selected for frying is not particularly important, and it is good to be fat and thin, and it can be all thin. Don't take the gluten, it won't fry for a while.

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Braised beef

Ingredients: 75g beef, 1g bean paste and 3 white radish. 5 grams, 2 grams of salt, 1 grams of flower oil, sugar and star anise.

operation: 1. cut beef ribs into pieces, blanch them with boiling water, and cut them into cubes. Cut the white radish into cubes. Zanthoxylum bungeanum and star anise are wrapped in gauze. ?

2. Put the peanut oil in the pan over high heat until it is 3% cooked, add the bean paste and stir-fry until the oil turns red. Add 15g of fresh soup, beef, spice bag, salt and sugar, bring to a boil, decant and discard the froth, and use low heat until cooked and rotten. Blanch the radish in boiling water, cook with salt until the juice is thick and the meat is rotten, take out the sachet, and sprinkle with coriander when eating.

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Practice: 1. Slice beef, peel potatoes and cut into pieces.

2. Peel the carrot and cut it into small pieces. Blanch the beans with salted boiled water, then use cold water, drain the water and cut into pieces. Cut the ginger slices into shreds.

3. Stir-fry beef and shredded ginger in a hot oil pan. When the beef changes color, add potatoes and carrots and stir-fry.

4. Add appropriate amount of white wine and broth and cook with low heat.

5. Add cooking wine, sugar, cumin and a little starch to adjust the water, cover and cook for 8 minutes.

6. Add soy sauce and cook for 5 minutes. Add beans and cook for 5 minutes.

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Boiled beef

Raw material: beef

Ingredients: bean sprouts, bean sprouts. Vermicelli

Beef seasoning: pepper, ginger powder, salt, soy sauce, yellow wine and raw flour

Other seasoning: pepper, lobster sauce, five dried peppers, fennel, cinnamon, ginger and onion

Practice:

1) Cut beef into thin slices, add seasoning and marinate for half an hour

2) Drain the oil. Stir-fry chopped dried chili, pepper, fennel, cinnamon and lobster sauce, stir-fry Chinese cabbage until raw, add duck blood, add half a pot of clear water to boil, add beef slices, remove the stuck beef with chopsticks, cook for 5 minutes, and season with salt, monosodium glutamate and pepper.

4) Remove the hot oil from another oil pan and pour the hot oil into the basin to serve.

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. Four or five

seasonings for potatoes: proper amount of cooking oil, more than a dozen pieces of pepper, a small piece of ginger, a little white wine (or cooking wine), about 15g of curry powder, proper amount of salt, and boiling water

Practice:

1. Cut beef into one-inch square pieces, shred onion, peel potatoes and cut into 2cm square pieces, and melt curry powder with boiling water.

2. Add clear water to the pot, add a little beef, ginger and white wine, boil over high fire to remove the ginger, and wash the beef for later use;

3, fire, add oil after heating, add pepper particles and stir-fry until the oil temperature is high, then add onion and stir-fry. Add beef to onion and stir fry after eating oil, then add potato pieces and stir fry together;

4. Then pour in the melted curry, stir it evenly, cover the lid and simmer it on low heat, stir it from time to time, and try to decide whether to add salt according to personal taste;

5. After the potatoes are stewed until crisp and rotten, you can take the pot and put it on the plate.

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Fried beef with onion

75g of tendon meat (or cucumber meat), 12g of scallion, and 55sesame seeds.

1. Wash the beef tendon, remove the fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash the scallion and cut it into rolling blades. 2. Put the beef into a porcelain bowl, add sesame seeds, minced garlic, minced ginger, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and pickle to make the beef seep into the seasoning. 3. After the dried mushrooms are soaked in water, they are washed, pedicled and cut into filaments. 4. Pour soybean oil into the wok, heat it to 8%, add beef slices, shredded mushrooms and shredded scallion, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil, and take out. 5. When eating, eat with hot rice.