Technology: Sauté ed shredded beef with celery: Ingredients: beef tendon, celery, pepper in the morning, pickled pepper in Sichuan, pickled radish in Sichuan (cowpea, etc.), garlic slices, pepper, shredded ginger and small tomatoes.
seasoning: oil, black pepper, light soy sauce and white wine. Teach you how to make shredded beef with celery and pickles, and how to make shredded beef with celery and pickles is delicious. 1. Cut the beef tendon into filaments, put it in a slightly larger container, add soy sauce, white wine, shredded ginger and black pepper, mix well (it is recommended to rub it with your hands to make it more delicious), and marinate for 1 minutes. 2. Fresh pepper, Sichuan pickled pepper and Sichuan pickled ginger are shredded; Celery is washed and cut into small pieces with Sichuan pickles. 3. Heat the oil in the wok with high fire. When the oil temperature is 6% hot (there is obvious lampblack in the wok), add the pepper and garlic slices. After the garlic slices turn yellow, remove them with pepper and discard them. 4. Stir-fry the crude oil in the pan, change to medium heat, add the shredded beef tendon when the oil is extremely hot, stir-fry it quickly, and take it out for later use. 5. Heat the remaining oil in the wok with high fire, stir-fry the chili, Sichuan pickled pepper and Sichuan pickle, immediately put the fried shredded beef into the wok, add the celery section, and continue to stir-fry for about 2 minutes, then cut the celery leaves, shredded red pepper and small tomatoes into plates. Tip: eating Chili peppers will definitely lose weight. How much heat will be consumed by eating this sweat first! Beef is not as dry as stir-fried shredded beef. It is tender, smooth and chewy. It smells like pepper and garlic and can't be seen. It is very convenient to eat. Don't worry about the smell of garlic at the afternoon meeting. Everyone claims to be able to eat spicy food, and the pickled peppers on the plate are still lying on the plate, and no one dares to touch them. Humming means borrowing someone blindly. The method of pomelo-flavored curry beef introduces the cuisine and its functions in detail: home-cooked recipes
The production materials of pomelo-flavored curry beef: main ingredients: beef, potato, lemon, onion, butter, ginger, cooking wine, curry, coconut milk, leek, garlic, honey grapefruit tea, pepper, salt and sugar. Teach you how to make pomelo-flavored curry beef, and how to make pomelo-flavored curry beef is delicious. 1. Cut the beef into small pieces. Wash potatoes, peel them, cut into hob pieces, and cut onions into small pieces. 2. Add butter to the wok, stir-fry the ginger slices first, then add the beef pieces, cook the wine, and stir-fry until it changes color. 3. Add water to another pot, bring it to a boil, add the fried beef pieces, squeeze into lemon juice, add salt, pepper and sugar, and stew for 3 minutes. 4. Add potatoes, boil over high heat and stew over low heat. 5. In another pot, stir-fry onion and garlic slices with butter, add curry and stir-fry, add coconut milk and pour beef and mix well. Turn off the fire, add honey grapefruit tea and mix well, sprinkle with chopped leek, pour curry beef up with rice, and serve with a fork and spoon. The practice of raw beef with bibimbap introduces the cuisine and its function in detail: fine staple food
Raw beef with bibimbap. Ingredients: Beef teaches you how to cook raw beef with bibimbap, and how to cook raw beef with bibimbap. Raw beef ingredients: beef tenderloin, coriander, sesame, cabbage, Pak Lei, vinegar essence, sesame oil, garlic paste, Korean Chili sauce, chicken essence. Method: 1. Shred beef tenderloin, mix well with vinegar, put it into cold boiled water, wash vinegar and blood, and drain the water for later use. 2. Wash the cabbage with salt water and put it into a dish. Wash the coriander and cut it into powder. Wash it in Pak Lei, peel and core it, and shred it at the bottom. 3. Mix beef, sesame oil, coriander powder, garlic paste, sesame, Chili sauce, chicken essence, salt, shallot powder, sugar and Pak Lei. Bibimbap 1. Prepare steamed white rice, and then prepare vegetables mixed with it, which are cold vegetables, shredded carrots, shredded egg whites, shredded egg yolks, shredded carrots, etc. (The variety of meat can be selected according to your own preferences. Today, I will use raw beef, which is Xu Damei's favorite. Haha, it has an unexpected effect). 2. Before the rice is put into the stone pot, a layer of sesame oil is coated on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and add oily flavor. 3. After the rice is put into the stone pot, the vegetables, raw beef and eggs mixed with it are spread on the surface in a fan shape, and when the sesame oil sizzles after heating, it will be served. At this time, the aroma is overflowing, and you can mix them with chopsticks, so that the visual effect is colorful. When they are in thermal contact with the stone pot, it will increase your taste pleasure. Of course, let's eat raw beef first.
Tips for health:
Increase the intake of foods rich in collagen and elastin. Collagen can make cells plump, thus making the skin full and reducing wrinkles; Elastin can enhance the elasticity of human skin, thus making the skin smooth and elastic. Foods rich in collagen and elastin include pig's trotters, animal tendons and pigskin. Special tip of Tiantian Food Network: How do beautiful women eat more spicy shredded beef containing iron and collagen? Introduce the cuisine and effect in detail: home-cooked recipes
Preparation materials of spicy shredded beef: main ingredient: 5 grams of ground beef.
seasoning: salt, yellow wine, onion, ginger slices, white brine, pepper powder, soy sauce, chopped green onion, Jiang Mo, garlic paste, monosodium glutamate, sugar, pepper oil, red oil, cooked white sesame seeds, cooked peanuts and chopped coriander. Teach you how to make spicy shredded beef. How to make spicy shredded beef is delicious. Wash the ground beef, marinate it with salt, yellow wine, onion and ginger slices, marinate it with white brine, shred it, and mix well with other seasonings. The key to the production of spicy shredded beef: the beef is marinated until the meat quality is tightened and the meat color turns red. The method of braised beef with dried tangerine peel introduces the cuisine and its function in detail: the home-cooked menu is refreshing and cold dishes are refreshing and cold dishes are refreshing and cold dishes
The production material of braised beef with dried tangerine peel: main ingredient: 5g of beef tenderloin.
seasoning: salt, dried tangerine peel, pepper, dried chili, fermented juice, onion, ginger, yellow wine, sesame oil and clear water. Teach you how to cook braised beef with dried tangerine peel. How to cook braised beef with dried tangerine peel is delicious. Wash beef tenderloin, marinate it with salt and yellow wine, stew it with other seasonings, cool it thoroughly, slice and plate it, and pour the juice. The key to making braised beef with dried tangerine peel: use more dried tangerine peel. The method of halal beef flavor introduces the cuisine and its function in detail: home-cooked recipes, pickled vegetables
Technology: making materials of halal beef flavor: main ingredient: 5g of beef.
seasoning: star anise, clove, fragrant leaves, prickly ash, cinnamon, kaempferia rhizome, broth, salt, monosodium glutamate, ginger and onion. Teach you how to make halal beef flavor. How to make halal beef flavor is delicious. Wash the beef, cut it into large pieces, blanch it, marinate it with seasoning, and change the knife when eating. The key to the production of Muslim beef flavor: wait until the soup is boiled and the flavor is released before putting the beef. The cuisine and function of Swiss-style beef steak are introduced in detail: other countries' home-cooked recipes
Taste: Salty and sour Swiss-style beef steak making materials: main ingredient: 15 grams of beef tenderloin.
Accessories: 15g of carrot, 15g of clean onion and 1g of potato chips (see the recipe).
seasoning: 15g of tomato sauce, 2g of fresh tomato, 2 slices of fragrant leaves, 15g of refined salt, 1g of pepper, appropriate amount of vegetable oil, 5g of beef soup and 5g of flour. Features of Swiss beef steak: fragrant and refreshing, salty and sour. Teach you how to cook Swiss-style beef steak, and how to cook Swiss-style beef steak is delicious. 1. Peel the beef tenderloin, cut it into 1 cm thick slices with a top knife, pat it into .5 cm thick discs with a meat racket, sprinkle 5 grams of salt and pepper, and marinate for 1 hour. Cut onion into hob blocks, slice carrot, scald and peel fresh tomato, remove pedicels and seeds, and cut into hob blocks. 2. Cook the pan well, add vegetable oil and burn it to 7% heat, dip the marinated meat slices in flour, dust off the remaining noodles, add oil, fry and color until it is just cooked (the maturity can be according to the needs of guests), drain the oil in a colander, and put it in a soup plate for good arrangement. Quickly temper the pan, pour in 25g of oil, add onion, carrot slices and fragrant leaves, stir-fry until slightly yellow, add tomato sauce and stir-fry until red oil is produced, add beef soup and tomato pieces, bring to a boil, add salt and pour on the steak. Put the potato chips into a small dish and serve with one of them. The method of Austrian-style beef steak with red pepper sauce is introduced in detail. The cuisine and its function are introduced in detail. Other countries' home-cooked recipes
Taste: salty and sour. Austrian-style beef steak with red pepper sauce is made of materials: main ingredient: beef tenderloin 15 kg.
auxiliary materials: 1g of red pepper, 15g of clean onion, and 1g of potato chips (see the recipe).
seasoning: 35g of sour milk, 5g of sweet red pepper powder, 1g of refined salt, 1g of pepper, proper amount of vegetable oil, 5g of beef soup (see this delicious flavor) and 1g of flour. Features of Austrian beef steak with red pepper sauce: fragrant and refreshing, salty and sour. Teach you how to cook Austrian-style beef steak with little red pepper, and how to cook Austrian-style beef steak with little red pepper is delicious. 1. Dice the onion into 1cm cubes, remove the pedicels and seeds from the red pepper, wash and dice into 1cm cubes. 2. Cook the pot well, add vegetable oil and burn it to 7% heat, dip the marinated beef slices in flour, fry them in the pot and color them, drain the oil in the colander (the maturity can be according to the needs of the guests), and put them into the soup plate and arrange them. Quickly temper the pan, pour in 25g of vegetable oil, add diced onion and stir-fry until it is slightly yellow and fragrant, add sweet red pepper powder and stir-fry red oil, add diced red pepper and stir-fry, add clear soup and sour milk, add salt and pepper, mix well to make red pepper sauce, and pour it on the plate of beef slices. Put the potato chips into a small dish and serve with one of them. The method of dry stir-frying shredded cocoa beef introduces the cuisine and its function in detail: home-cooked recipes
Technology: Dry stir-frying shredded cocoa beef. Material: main ingredient: 5 grams of lean beef.
auxiliary material: 1g of shredded rape leaves.
seasoning: 15g of cocoa powder, 3g of red pepper, 25g of sugar, 1g of Shaoxing wine, 1g of pepper noodles, 4g of refined salt, 5g of monosodium glutamate, 15g of ginger, 35g of scallion, 1g of balsamic vinegar, 5g of sesame oil and proper amount of peanut oil. Teach you how to make dried shredded cocoa beef, and how to make dried shredded cocoa beef delicious. 1. Cut the beef top knife obliquely into strips 5 cm long and .5 cm wide. Peel ginger and cut into 4 cm long filaments. Cut the 5.5 cm long filament from the onion, soak it in cold water to remove the onion flavor, roll it, drain off the water, and gently drain it. 2. Boil the water in the pot, add the beef strips until cooked, and drain the water in the colander. Cook in a pan, add peanut oil and heat it to 7%, add shredded rape leaves and fry them to make loose vegetables, drain the oil in a colander, and wrap them in a dish. When the pot is backfired, put it in peanut oil and burn it to 6% heat. Put the shredded beef in the water and pull it until the water content is almost exhausted (water bubbles from the oil until the shredded beef spits out oil foam, which is light brown). Put it in a colander and drain the oil. When the pan is tempered, add the oiled shredded beef, stir-fry with the remaining oil until it is tender (the shredded pork feels tender with your hands) and brown, add shredded ginger, stir-fry until fragrant, cook Shao wine, add pepper noodles, salt and monosodium glutamate, grab the white sugar and cocoa powder, sprinkle in the stir-fry, pour in red pepper and sesame oil, cook in balsamic vinegar, sprinkle in shredded onion, and stir well.
Cocoa is fragrant, salty and spicy, slightly sweet and tender. Curry beef's practice
Ingredients: appropriate amount of beef, one or two onions, four or five potatoes
Seasonings: appropriate amount of cooking oil, a dozen pieces of pepper, a small piece of ginger, a little white wine (or cooking wine), about 15g of curry powder, appropriate amount of salt and boiled water
Practice:
1. Cut the beef into one-inch square pieces.
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. How to make beef satay skewers
Ingredients: 15g beef (sirloin or beef tenderloin), cucumber and onion, a little glutinous rice with coconut juice, a little bamboo stick, 1/4 cup satay sauce
Seasoning: 1/2 tbsp soy sauce and soy sauce, and a little pepper
Practice:
1. Cut American beef into pieces.
2. Wash cucumber and onion and cut into small pieces, and compact the glutinous rice with coconut juice and cut into small squares.
3. Marinate American beef, string it with bamboo sticks, bake it in an oven or fry it in an oil pan, and serve.
4. Cucumber, onion and glutinous rice with coconut juice are mixed with dishes and served with Satay sauce. Roast the whole cow
Ingredients: a whole cow
Seasoning: salt (to give full play to the natural flavor of food)
Practice and introduction:
First, carry the cow for several hundred meters, then kill the cow and light it on charcoal fire (after you carry it, you must hate it very much, and you can't completely get over it after eating it)
Mirren, a wrestling champion in ancient Greece. Talent and hard work enabled him to win the championship six times in a row in the history of the Olympic Games, and maintained an unbeaten record for 3 years. To celebrate his victory, Mirren carried a cow around the stadium on his shoulder, but he ate the whole cow at the celebration in the evening. Practice of roast beef
Ingredients: 1 kg of beef tenderloin
Seasoning: 1 g of sesame salt, 2 g of soy sauce, 3 g of sesame oil, 1 g of sugar, 1 g of vinegar, 2 g of onion, 1 g of garlic, .5 g of pepper noodles and 1 slice of pear
Practice:
1. Add onion, garlic and pear into soy sauce.
2. Slice the beef tenderloin and marinate it with seasoning sauce.
3. Bake the salted meat on an iron Zhi Zi and dip it in sweet and sour sauce.
4. Because roast beef is eaten by many people around a charcoal fire, the atmosphere is very good. Method of sauce beef
Ingredients: 1 piece of beef tendon (the more tendons, the better)
Seasoning: 1g of yellow sauce, 3 tablespoons of cooking wine, more than a dozen pieces of pepper, 1 small piece of cinnamon, 1 tablespoon of soy sauce, 2 teaspoons of salt, 1 small piece of white sugar, 1 small piece of ginger, 2 pieces of star anise and 1 piece of scallion white
Method: 1. Remove the meat and drain.
2. Put the beef tendon in a soup pot, add hot water until the beef noodles are completely covered, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices and pepper, aniseed and cinnamon in gauze bags, cover and cook for half an hour, then simmer over low heat for more than 2 hours, and finally lift the lid and stew over high fire for 15 minutes to make the meat pieces taste evenly.
3. Take out the beef tenderloin, put a pair of chopsticks on the big bowl, and drain the meat on it to cool.
4. After the beef is completely cooled, the surface becomes tight, so it can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and it can be loaded on the plate with thin sheets.