1. I beg for an essay on braised beef noodles

Before I tasted boiled beef, my favorite food has always been Sichuan beef noodles. In our city, There is an ancient landmark, the Ring Temple, and there is an inconspicuous old Sichuan beef noodle shop in the alley on the edge. It has no eye-catching signboard and its front door is very ordinary. Every time I come to the city, I can't help but come here. Here, eat a big and spicy bowl of Sichuan beef noodles. The familiar aroma of beef soup has already spread in the air. You can smell it from a distance. It is really like an invisible smoke that attracts people's nose. Sit inside the store.

I wonder how long this old store has been open? In my impression, it has existed since I could walk. I vaguely remember that the owner was jointly funded by several veterans. The furnishings in the store are very antique, with red cypress tables and chairs, wooden chopsticks and porcelain bowls. It has the feel of an ancient inn. There are two chefs in the shop, one is fat and one is thin, one is tall and one is short. They have different figures, just like the great comedies of the mime era, Lao Lai and Hardy. They are also responsible for collecting cash. There are also two waiters at the counter, but I don’t have much impression of these two because I don’t pay.

The customers who come here to eat noodles are usually experts, and they are very professional even when ordering noodles.” "Boss, come and have a bowl of Daqinghong" or "Datehong" is not a name, it's an abbreviation. Daqinghong refers to a big bowl of spicy beef noodles with onions, and Datehong refers to a big bowl. Extra Spicy Beef Noodles. Chinese people are smart and know how to speak concisely and concisely. Don’t talk too much, focus on the key points. Both parties can understand it at once. Instead of wasting your lips and tongue, it is better to save your energy and eat more noodles and drink more. Mouth soup.

From my Baidu space

In the early days, I would sit down in person and take a few bites before I could judge in my head whether it tasted right or not. Taiwan’s beef noodles have a It is a common phenomenon that for some reason, beef noodles must be eaten with some sauerkraut. Some people put a lot of sauerkraut into the noodles. The sauerkraut overwhelms the beef and is bright and eye-catching. I didn’t even taste it because it became sour. Dare to touch. Some beef noodles have turbid soup, which must be fully braised, but some are heavy in color and light in taste, and some are red and black in color, with more soy sauce flavor than beef flavor.

The beef noodles in this old shop have a unique taste, and the soup is a secret recipe handed down from the family. It is unknown to outsiders. It has never changed since childhood. It has tender meat and tender noodles, and the soup is rich in flavor. It is advertised as Sichuan, so spicy food is unavoidable. Its soup color is clean and simple, black but not heavy, red but not oily, and very refreshing. Especially its beef is genuine and of the same size. Each piece is ribbed, half gluten and half meat. , full of taste. So just coming here to eat "soup noodles" is really a fly in the ointment. Its soup and meat are not to be missed. Not only that, the noodles in the old store are hand-made, have good toughness, and will not become rotten after being cooked for a long time. Many people think I buy their noodles separately, but the boss insists that the noodles can be cooked in the store and not taken out.

Maybe I have been fond of beef noodles since I was a child, so every time I see the beef noodles sign, I always think I can't help but go in to satisfy my craving. It's the same beef noodles, but the taste is different in each restaurant. After eating beef noodles for many years, I have more or less learned the key to identifying whether I like the taste of beef noodles. My nose seems to have developed a natural affinity for beef noodles. To distinguish good from bad, you don’t need to taste it, but use your nose to smell it. You should smell it at the door of the store, and the real thing will be revealed immediately! The aroma of good beef noodles is natural and contains no other odors. That dreamy combination of molecules is irreplaceable. It will tightly tie the stomach, hook the soul, and make people fascinated. With this It just feels right.

I use this method every time. I stand at the door of the store. If my nose doesn’t react, I can leave without worries. In fact, the really delicious beef noodles are The ingredients are not fancy or too many. Too many ingredients will confuse the deliciousness of the original soup, and the soup is the key. The pure and rich beef aroma is enough to make people salivate. The original flavor is the best beef noodles.

The aroma and spiciness of Sichuan beef noodles just hit my appetite, so I became addicted to it like a marijuana smoker. I thought of it when I was nominated for the gold medal, I thought of it when I was frustrated and sad, and I thought of it when I was traveling to a foreign land. I also think about it. No matter whether I am happy or sad, I always want to eat a bite of beef noodles. It will comfort my stomach in time. I have been sick in bed several times, and my mind has been so longing for that time-honored beef noodles. 2. An essay describing braised steak

My mother told me that a new Haoke Lai Steakhouse opened next to Hanlin Plaza. As soon as I, known as the "little greedy cat", heard the good news, I quickly pestered my mother to take me to try it. "Let's go eat steak on Saturday." After listening to my mother's words, I look forward to Saturday every day.

I finally looked forward to Saturday. At noon, my parents and I came to the Haoke Lai Steakhouse. As soon as I walked in, ah! Many people are already eating steak. As soon as we chose our seats and sat down, the enthusiastic waiter came with a menu for us to order. There were steaks of various flavors on the menu. I really didn't know which one to order, so my father ordered the private veal steak and the classic steak set menu. The waitress politely asked how rare I wanted it, and my father said I wanted it medium rare. My mother and I laughed quietly, and I said, "Dad, it's more ripe than thin." Dad smiled sheepishly and said, "Let's get the fully ripe ones!" I went to the fruit section to choose. Several kinds of fruits, we ate them while waiting for the steak.

(Yiman Literature)

After a while, the steak came. I couldn’t wait to pick up the knife and fork and start cutting the steak, but I couldn’t stop cutting it, which made me sweat. Dad looked at the appearance of my knife and fork, smiled and said to me: "Son, when foreigners eat Western food, they hold the fork in their left hand and the knife in their right hand, so that they can cut the steak easily." Dad said while giving me a demonstration. After listening to my father's words, I held the fork with my left hand and the knife with my right hand. Sure enough, it was much easier to cut, so I ate the steak I cut with relish.

After lunch, the taste of steak left an endless aftertaste in my mouth. To this day, I can’t forget that delicious steak! 3. Exercise 3 of the first volume of the sixth grade of the Jiangsu Education Press is about hometown snacks

There are many special snacks in Shandong.

For example: Zhoucun Shaobing, Pansi Cake, Lotus Leaf Cake, Fried Cake, Stuffed Cake, Handful of Pork, Sweet Golden Thread Noodles, Gangtou Fire, Crispy Pork, Chaotian Pot, Zhuge Small Tofu , egg fried noodles, Sixi dumplings, fish dumplings, Fushan Ramen, Zhaoyuan Sausage, Lian Zhan, fat spinners, stuffed dimes, divine tofu, Tai'an sour pancakes, crispy pancakes\old chicken soup wontons, braised pork trotters, braised milk Sheep head, braised donkey meat, braised dog meat, Shanxian sheep soup, Texas braised chicken, etc. Among them, Zhoucun Shaobing is the most famous. Zhoucun Shaobing is made with wheat flour, sesame seeds, white sugar, iodized salt and other raw materials using traditional techniques. It is a purely handmade product with "crispy, fragrant and crunchy" properties. Four major characteristics, rich in nutrition, suitable for all ages.

It is round in shape and yellow in color, with sesame seeds on the front and crisp holes on the back. It is as thin as a poplar leaf and extremely crispy. It breaks into pieces as soon as you chew it, and the aroma fills your mouth and stomach. If you accidentally drop it, it will break into pieces. It is commonly known as "Guala Leaf Shaobing".

Sesame seed cakes have two flavors: salty and sweet. The sweet ones are fragrant and delicious, and you won’t get tired of eating them for a long time; the salty ones are appetizing and make you hard to put down. Zhoucun sesame cakes also have the characteristics of being non-greasy, retaining no color or odor after being stored for a long time, and being easy to carry. It is a good product to satisfy hunger when traveling and as a gift to relatives and friends. 4. English composition on making braised beef noodles

1. The first will cook, tomato, red turnip sliced, onion cut into sections, garlic clap broken spare; 2. Boil a pot of water, cook the diving in the hot will after with water blunt side by hand, will remove extrusion press cook until no blood out. Drain and set aside,3. A pot of salad oil and incense in hot ginger garlic. Add the flank and stir constantly, gradually add hot bean sauce, soy sauce, make the flank coloring, peppery appear;4 in the pan, add stock with slightly overshadowedall the flank shall prevail, and cut tomatoes, red white radish, octagon, onions, rock sugar, halogen bag add to the soup , fire boil sludge except bubble, turn a *** all fire boil until the flank soft lousy ruwei namely for hungshau nyourou soup,5. Will boil, add beef noodle soup, add chopped green onion, water-boiled vegetables, sour pickled cabbage , beef noodles. Serve.1. First cut the beef brisket, tomatoes, red and white radish into cubes, cut the green onion into sections, crush the garlic and set aside; 2. Boil a pot of hot water and blanch the beef brisket, rinse it with water and press it with your hands. For beef brisket, squeeze out the blood until no more blood comes out, drain and set aside; 3. Put salad oil in the pot, sauté ginger and garlic over medium heat, add beef brisket and stir-fry continuously, add spicy bean paste and soy sauce one after another to coat the beef brisket The color and spiciness will appear; 4. Add broth to the pot until it slightly covers the beef brisket. Add tomatoes, red and white radish, star anise, green onion, rock sugar and braised buns to the soup. Bring to a boil over high heat and remove the foam. Simmer over low heat until the beef brisket is soft and tender, and it is braised beef soup; 5. Boil the noodles, pour in the beef soup, add chopped green onions, blanched vegetables, and sauerkraut, and the beef noodles are ready to eat.

5. Sentences to describe the deliciousness of braised beef

1. The color is ruddy, the meat is fragrant, the meat is soft and delicious, and all the delicacies in the world are the most delicious here.

2. Beef is a food loved by people all over the world. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. People love it and enjoy the reputation of "the proud son of meat".

3. The taste is delicious and the meat is rich in aroma. As the saying goes, "This flavor can only be found in heaven, and is rarely seen on earth."

How to make braised beef

Ingredients: beef ribs, potatoes (or soybeans, white radish)

Accessories: bean paste, aniseed, bay leaf, dried chili, ginger Garlic and green onions

Preparation steps:

Step one: Put the whole piece of meat into boiling water and cook to remove the blood.

Step 2: Cold-dry the meat and cut into 3CM pieces, set aside.

Step 3: Heat the pan, heat the oil until it is 60% hot, add the ginger slices, garlic cubes until fragrant, then put the beef cubes into the pan and fry (3-5 minutes)

Step 4: Set up a steamer, put the fried beef into the pot, add water, the ratio of water to beef is 5:1. Increase the heat until the water boils.

Step 5: After the water boils, turn down the heat a little, add aniseed, bay leaves (two pieces are enough), three spoons of soy sauce, a little vinegar, a little sugar (rock sugar is best), and stew for half Hour.

Step 6: While the beef is stewing for half an hour, heat the oil in a wok and stir-fry the bean paste. After half an hour, pour it into the steamer and add a little dried chili pepper (if you like a numbing taste, you can add a little Sichuan peppercorns).

Step 7: After the beef has been stewed for an hour and a half, add the chopped potatoes and white onions. Simmer for another half hour to forty-five minutes, until the soup turns deep red, then turn off the heat and put it in a basin.

6. English composition on making braised beef noodles

1. The first will cook, tomato, red turnip sliced, onion cut into sections, garlic clap broken spare;

2. Boil a pot of water, cook the diving in the hot will after with water blunt side by hand, will remove extrusion press cook until no blood out. Drain and set aside,

3. A pot of salad oil and incense in hot ginger garlic. Add the flank and stir constantly, gradually add hot bean sauce, soy sauce, make the flank coloring, peppery appear;

4 in the pan, add stock with slightly overshadowedall the flank shall prevail, and cut tomatoes, red white radish, octagon, onions, rock sugar, halogen bag add to the soup, fire boil sludge except bubble, turn a *** all fire boil until the flank soft lousy ruwei namely for hungshau nyourou soup,

5. Will boil, add beef noodle soup, add chopped green onion, water-boiled vegetables, sour pickled cabbage, beef noodles. Serve.

1. First, add beef brisket, tomatoes, red noodles. Cut the white radish into cubes, cut the green onion into sections, and smash the garlic and set aside;

2. Boil a pot of hot water and blanch the beef brisket, then rinse it with water while pressing the beef brisket with your hands to squeeze out the blood until there is no more blood. Remove the blood water, drain and set aside;

3. Add salad oil to the pot, sauté the ginger and garlic over medium heat, then add the beef brisket and stir-fry continuously, add spicy bean paste and soy sauce one after another to color the beef brisket , spiciness appears;

4. Add broth to the pot to cover the beef brisket slightly, add tomatoes, red and white radish, star anise, green onion, rock sugar and braised buns into the soup, and cook over high heat Remove the foam, turn to low heat and simmer until the beef brisket is tender and fragrant;

5. Boil the noodles, pour in the beef soup, add chopped green onions, blanched vegetables, sauerkraut, and beef noodles. Ready to eat. 7. Braised beef

Ingredients: 600g beef brisket, 300g carrots, 300g potatoes, 3 slices of ginger (about 15g), 3 pieces of aniseed (star anise), 1 small piece of cinnamon, and 1 grass fruit , 1 bay leaf, 1 small piece of orange peel, 1 tablespoon of tea leaves (15ml), 1 piece of kaempferol, 10 grams of rock sugar, 1 tablespoon of soy sauce (15ml), 1 tablespoon of cooking wine (15ml), appropriate amount of salt, 1 teaspoon of sesame oil (5ml) ,Oil.

1. Cut the beef brisket into square pieces of about 1.5 cm; wash, peel and cut the potatoes and carrots into suitable size hob pieces. 2. Put an appropriate amount of water in the pot, boil it, add the cut beef brisket and cook until it changes color, remove and drain and set aside. This step is to remove the blood stain and fishy smell from the beef brisket.

3. Pack the spices for stew, aniseed, cinnamon, grass fruits, bay leaves, orange peels, tea leaves, kaempferol, etc. in boxes or disposable medicines, and buy ready-made disposable stew. Seasonings are also available. 4. Heat the wok, add 3 tablespoons of oil, add the beef brisket pieces and stir-fry until the moisture in the beef brisket is released, add rock sugar and stir-fry together, then add soy sauce and cooking wine and stir-fry together. 8. How to make braised beef

Ingredients for braised beef with potatoes: beef ribs, potatoes, vegetable oil, Pixian watercress, dried chili knots, whole peppercorns, five-spice powder, monosodium glutamate, sugar, ginger, whole green onions, chicken essence , salt, sugar color, sesame oil, and coriander in appropriate amounts.

Production procedures: 1. Wash beef with boiling water to remove blood, cut into small cubes; peel potatoes and cut into hob pieces.

2. Put the pot on the fire, add oil, add watercress, whole peppercorns, and ginger and simmer repeatedly. When the watercress emits red oil and becomes fragrant, add fresh soup and bring to a boil. Remove the residue, add beef, dried pepper sections, and whole Garlic, five-spice powder, self-glazing, chicken essence, sugar, a little sugar, bring to a boil, beat off the foam, turn over low heat and simmer over coals until the beef is seven times cooked, then add the potatoes and burn them, then reduce the juice over high heat, add MSG and sesame oil Remove from the pot and serve.

You can add a little coriander when serving. Operation essentials: 1. When cooking this dish, the soup should be wider, and the potatoes should be pushed gently with a frying spoon at any time after they are put into the pot to avoid burning the pot.

2. The fire should not be too high, otherwise the beef will not be rotten and the effect of the finished dish will not be achieved. As a common dish, braised beef is a family dish that many people often eat. We introduce several common ways to make braised beef, which can be a reference for those who don’t know how to make braised beef, or want to learn how to make braised beef.

Braised beef recipe 1: Ingredients: 75 grams of beef, 10 grams of bean paste, 30 grams of white radish, 1.5 grams of pepper, 2 grams of salt, 10 grams of peanut oil, appropriate amounts of sugar and star anise. Method: 1. Cut beef ribs into pieces, blanch them in boiling water, take them out, and cut them into cubes.

Cut the white radish into cubes. Wrap the peppercorns and star anise with gauze.

2. Set the pot over high heat, add peanut oil and heat until mature, add bean paste and stir-fry until the oil turns red. 3. Add 150 grams of fresh beef stock, spice packets, salt, and sugar and bring to a boil. Discard the foam and simmer over low heat until cooked.

4. Blanch the radish pieces in boiling water and put them in the pot, add salt and cook until the juice is thick and the meat is tender. Take out the sachet and sprinkle with coriander when eating. Features: Soft and delicious, rich in high-quality protein and nucleotides.

Method 2 of Braised Beef: Ingredients: 500g beef, 300g radish, 25g each of green onion, ginger and cooking wine, a little salt, sugar, 8g Sichuan peppercorns, MSG, 400g peanut oil. Method: 1. Cut beef into cubes, cut green onions into long sections, and break ginger.

Peel the radish, cut into pieces, fry in oil until half-cooked and remove; 2. Boil the beef in boiling water to skim off the foam, add ginger, cooking wine, salt, sugar, Sichuan peppercorns and MSG to adjust the color and flavor, then simmer over low heat Rotten, add salt and radish, until the radish is rotten. When making braised beef, you must not skimp on the heat.

It wouldn’t taste good if it wasn’t so crispy. The roasting process can also make the beef more flavorful.

Braised beef method three: basic ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine, and soy sauce. Features: A famous halal dish of the Hui ethnic group in the north. The finished dish is deep red in color and soft. The juice is rich and flavorful. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, and strengthening bones and muscles. Ingredients: 500 grams of beef, 20 grams of spicy bean paste, ginger, wine , 25 grams each of soy sauce.

Preparation method: Cut the beef into pieces, boil it with hot water and take it out. Sauté the onion and ginger in an oil pan, then add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar, pepper, wine, MSG and star anise, finally add water to soak the beef, and cook slowly over low heat Cook until the sauce is thick and the meat is crispy and fragrant.

1. Keep some meat that is easy to cook and not easy to spoil, such as already cooked beef, sausages, to go with vegetarian dishes, or when there is no meat dish at home, it is super useful. 2. You can eat and buy vegetables as you go. It’s better to eat less than too much. Generally, you want to think about something delicious in the morning, go shopping at noon, and then go home in the evening and you can cook it directly.

3. Basically one meat and one vegetable every night, which is nutritious and convenient. 4. Don’t eat the same thing every day, change it every day, which can make Yuanbao fresh every day and give you the opportunity to try more dishes.

5. Of course, every other week or so, you need to review your favorite dishes before and make them steadily. 6.

If you don’t do well, you should first sum up your experience, and then practice when there are many people and plenty of food. You can have parents’ guidance to learn from each other. If you cook well, you will receive praise. If you cook poorly, you will not be hungry even if you cook many dishes.

7. Even more wordy, don’t be greedy for too many products every time, practice one at a time, and you will have confidence. The initial failure is not terrible, it will not take more than a week at most, and it will get better! 8. Finally, and the most important lesson: when a person changes from loving to eat to loving to eat and cook, all the previous sayings that "cooking is difficult and requires talent" will be self-defeating.

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9. How to make braised beef

600g beef brisket

2 tablespoons cooking wine

1 tablespoon soybean paste

2 tablespoons soy sauce

1 spoon of sugar

Appropriate amount of salt

Ingredients 2 (spice)

6 garlic

4 pieces of green onion

4 pieces of ginger

1 star anise

1 piece of cinnamon bark

4 dried chili peppers

How to make braised beef at home

Cut the beef into large pieces and blanch it in boiling water for one minute, then remove and rinse well

Heat 2 tablespoons of oil in a wok and sauté until fragrant Onion slices, ginger slices, garlic granules and other spices

Add beef and stir-fry slightly

Add soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly

Then add an appropriate amount of boiling water (the amount of water should cover the beef), bring to a boil over high heat, then turn down to low heat and simmer for about 90 minutes

Finally, add an appropriate amount of sugar and salt to adjust the taste and turn up the heat to reduce the soup. Thick

Tips

1. Although spices are a good partner for braised beef, don’t use too many spices to avoid taking away the flavor of the meat. If you don’t like spicy food, dried chili peppers can be used. Omit it, or add less to get its aroma

2. After the beef is boiled, give it enough time to simmer over low heat until it becomes soft and sticky. Don’t rush it

3. Finally When collecting the juice, decide how much soup to keep according to the situation. If you can’t finish it in one meal, you can leave more soup. It is also very good as the soup for braised beef noodles