Ingredients: 3g beef, 1 onion; Scallion, ginger, garlic, cooking wine, soy sauce, salt, starch, pepper and monosodium glutamate
1. Slice beef. When cutting beef slices, don't cut along the grain, but cut the grain horizontally, so that the cut beef has no long fiber and is easier to chew.
2. Marinate the beef. After slicing the beef, add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, appropriate amount of shredded ginger, salt and monosodium glutamate, and marinate for 1 minutes.
3. After the beef is marinated, you need to add about 5 spoonfuls of water, and keep stirring in one direction until the water is completely absorbed by the beef, and there is no residual water in the bowl. Add a spoonful of dry starch and continue to grab it evenly. Pour in a spoonful of oil, stir well, and lock the water, so that the beef will not be fried when it is fried casually.
4. Add an appropriate amount of oil to the pot. When the oil temperature is 6% hot, add onion, ginger, garlic and dried pepper to saute the bottom of the pot, pour the marinated beef into the pot, and turn to high fire to stir fry until all the beef changes color.
5. Shred the onion, pour it into the pot and continue to stir-fry for 1 minute. Add a spoonful of pepper, a proper amount of salt and monosodium glutamate to taste before taking out the pot, stir well and then take out the pot.
Yoshinoya beef rice-the cost is only half that of the hotel
Ingredients: half a catty of beef rolls, rice; 1 egg, 1 onion, appropriate amount of broccoli and carrots; 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, half a spoonful of sugar, 1 spoon of pepper, half a spoonful of starch, and a proper amount of salt.
1. Blanch the vegetables and carrots first. You can cut them into patterns to increase the aesthetic feeling. After the broccoli is soaked in salt water, break them into small flowers. Add a spoonful of salt and half a spoonful of oil to the pot. After the water boils, put them in the pot and blanch them for 3 minutes, and take them out for later use.
2. You don't need to change the water. Put the fat beef rolls into the pot, blanch them until they change color, and then take them out for later use.
3. Mix a juice: 2 tablespoons oyster sauce, light soy sauce and cooking wine. After mixing well, add half a spoonful of sugar, a little pepper and half a spoonful of starch with proper amount of salt, and continue to mix well until it melts.
4. Put a proper amount of oil in the pan, heat it to 6%, shred the onion, stir-fry until fragrant, and stir-fry the fat beef roll for 1 minute until it is cooked.
5. Pour in the prepared juice, cook over high fire until the juice is thickened, and turn off the fire for later use.
6. Fry a candied egg conveniently, just fry it on one side, and slowly fry it for about 4 minutes on low heat.
7. Finally, put the rice at the bottom of the casserole, put the candied eggs in the middle, surround it with some vegetables, pour the fat beef rolls on the rest, sprinkle some black pepper, and make a delicious Yoshinoya beef rice.
Fat beef in golden soup-delicious without chopsticks
Ingredients: 1 catty of fat beef slices, 1 handful of Flammulina velutipes, 1 old pumpkin, 5 pickled peppers, 2 spoonfuls of yellow lantern peppers, 3 line peppers, 3 millet peppers and a proper amount of onion, ginger and garlic; 3 tablespoons of rice vinegar, 1 tablespoon of cooking wine, appropriate amount of salt, 1 spoon of pepper, and a small amount of monosodium glutamate
1. Steamed pumpkin, which is not only slightly sweet in taste, but also golden and delicate in color. After peeling and removing seeds, put it in a pot and steam for 1 minutes to be soft and rotten. Then press it into fine pumpkin puree with a spoon.
2. blanch the Flammulina velutipes, boil the water in the pot, add a spoonful of salt and half a spoonful of oil, add the Flammulina velutipes and cook for about 3 seconds, then take it out and spread it on the plate for later use.
3. Boil the fat beef. After boiling water over high fire, add the fat beef slices, boil for about 3 seconds, remove the fat beef slices and control the water. cook the meat's soup is filtered for later use.
4. put a little oil in the wok, add onion, ginger and garlic until fragrant, then pour in pickled peppers and yellow lantern peppers, add pressed pumpkin puree, and stir-fry over low heat for 1 minute to get fragrant.
5. Add the soup of boiled fat beef to the pot. After the fire boils, add 3 spoons of rice vinegar, 1 spoon of cooking wine, 1 spoon of pepper, appropriate amount of salt and monosodium glutamate; Add the cooked beef slices and stir well, pour them into the plate covered with Flammulina velutipes, sprinkle with chopped string pepper and millet pepper, and stir well when eating.
Fried beef tenderloin with beans-the appearance rate of the restaurant is very high
Ingredients: beef, beans, 1 egg, 1 ginger and 3 dried peppers; 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 tablespoons cooking wine, 1 spoon of spiced powder, 1 spoon of salt, 1 spoon of sugar and 2 spoons of dried starch.
1. Put the meat flat on the chopping board and beat it with the back of the knife for 2 minutes to break the fiber. When cutting beef, cut it across the texture of the meat, not along the silk. Cut the beef into strips the thickness of your little finger for later use.
2. Marinate beef: put the sliced beef strips into a bowl, add two spoonfuls of soy sauce, one spoonful of oyster sauce, two spoonfuls of cooking wine, one spoonful of spiced powder, an appropriate amount of salt, one spoonful of white sugar and two spoonfuls of cooking oil, stir well, cover with plastic wrap and marinate for 2 minutes. At the same time, tear the beans and cut them into long sections for later use.
3. Pour out the excess juice of the pickled beef, then add two spoonfuls of dry starch and mix well, so that the beef strips are evenly coated with the paste.
4. Add a small amount of oil to the pot, heat it to 6%, then stir-fry the beef strips, because the beef tenderloin is thick and needs to be fried for 3-5 minutes until it is cooked.
5. Take out the fried beef, add the base oil, add the dried pepper and ginger slices to saute until fragrant, pour in the chopped beans, and stir-fry over high fire until the surface of the beans bulges.
6. Pour in the fried beef strips and stir-fry them for a while. Add appropriate amount of salt, pepper and monosodium glutamate to taste before taking out.
braised beef-a simple way to cook
ingredients: 75g beef tendon, star anise, cinnamon, fragrant leaves, scallion, ginger, soy sauce, cooking wine, soybean sauce, white wine and peanut oil.
1. First, rinse the whole beef tendon and soak it in water, then add ginger slices and cooking wine to soak it for more than 3 hours.
2. After cleaning the beef, directly put the beef, onion, ginger, cinnamon 1, fragrant leaves 5 and star anise 2 into the pressure cooker.
3. Then add 2 tablespoons of soybean sauce, 3 tablespoons of soy sauce, 3 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of white wine, 2 tablespoons of peanut oil and a proper amount of salt, just enough to drown the beef.
4. Cook for 2 minutes and turn off the fire, not for a long time. After turning off the fire, continue to stew for one hour. If you want to taste better, you can put it in a pressure cooker overnight, and the slices will be rich and delicious the next day.