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How to cook delicious hot dishes

The history of hot dishes has a long history, because every delicious hot dish is made through a very unique cooking process. So do you know how chefs make delicious hot dishes?

The following are the cooking tips for delicious hot dishes compiled by the editor of SmartView. I hope they can help you.

The Secret to Cooking Delicious Hot Dishes: Teppan Collagen Beef with Skin Beef Cheek is rich in flavor, melts in your mouth, and contains a lot of collagen, which is an important reason to attract female diners to try it.

Raw materials: 150 grams of processed beef cheeks with skin, 100 grams of enoki mushrooms, 2 grams each of garlic leaves and red pepper rings.

Seasoning: 100 grams of processed beef cheek marinade, 6 grams of salad oil, 5 grams of wet starch.

Production steps 1. Heat the stone plate on the clay pot stove, pour in salad oil, and place the washed enoki mushrooms in the stone plate; 2. Put the marinated beef cheek meat and beef cheek meat into the pot and cook.

After it's hot, pour in wet starch to thicken it, take it out of the pot and put it on a stone plate lined with enoki mushrooms, and sprinkle in garlic leaves and red pepper rings.

Processing method of beef cheek 1. Wash 1400 grams of beef cheek with skin, put it into a cold water pot, add 20 grams each of green onion and ginger slices, 30 grams of cooking wine, bring to a boil over high heat, reduce to low heat and skim off the foam, remove

Wash and cut into large pieces; 2. Put 50 grams of salad oil in the pot. When it is 50% hot, add 35 grams each of green onion segments and ginger cubes and stir-fry until fragrant, then add spices (4.5 grams of star anise,

3.6g cinnamon, 1g bay leaves, 2g Sichuan peppercorns), 80g Weiquan bean paste, continue to stir-fry until fragrant, pour 2kg water and bring to a boil, add seasonings (6g each salt and fish essence, 50g Caishen oyster sauce

, 4 grams of white sugar, 33 grams of concentrated chicken broth, 15 grams of straw mushroom dark soy sauce), beef cheeks, bring to a boil over high heat, reduce the heat to low and marinate until the beef cheeks are tender, turn off the heat, soak until the marinade cools down and take it out.

Cut the beef cheek into 5-5-1cm pieces and filter the soup.

The goose intestines and beef teriyaki sauce originates from Japan. It has a mellow taste and a very bright color, as bright as the sun, hence the name teriyaki sauce. Now add a little chili sauce to make it taste stronger and more fragrant.

Ingredients: 150 grams of beef, 100 grams of goose intestines, and a little fried sesame seeds.

Seasonings: appropriate amounts of salt, seasoning powder, baking soda, water, cornstarch, raw oil, ginger wine, and cooking sauce.

Preparation steps 1. Cut the goose intestines, wash them with cornstarch, rinse them once, cut them into sections about 7 or 8 cm long, and set aside.

2. Slice the beef, drain the water, mix well with baking soda (mixed with water) to loosen the meat, then add salt and seasoning powder, mix well, then add water and stir to make it absorb the water, then add

Mix the cornstarch evenly, and finally add the raw oil and mix well.

3. Heat the oil until it is 30% hot, add the beef until it is cooked, and drain the oil.

4. Put the goose intestines into a pot of boiling water with ginger wine, blanch the water, and pour it out.

5. Heat an appropriate amount of sauce in a clean pot. After heating, add beef and goose intestines and stir-fry evenly before serving.

Delicious hot dish: How to make salt-braised yak meat. This is a unique and creative dish. It uses beef brisket and beef tendon to cook together, making the dish taste well-proportioned and very attractive.

Ingredients: 400g refined beef brisket, 250g fresh beef tendon, 200g white radish.

Seasonings: Ingredients A (20 grams each of celery sections, shallot sections, garlic seedling sections, onion pieces, 10 grams of Pixian watercress) Ingredients B (2 grams each of MSG and chicken essence, 20 grams of oyster sauce, 5 grams of sugar, 3 grams of Sichuan peppercorns) fresh

500g each of soup and beef bone soup, 8g soy sauce, 20g cooked lard, 1kg salad oil (approximately 30g consumption), 10g each ginger slices and garlic, 400g salt, 2g chopped green onion.

Preparation steps 1. Cut the beef brisket and beef tendons into large pieces, rinse away the blood, put them into a 30% hot oil pan, add oil, and filter clean.

2. Heat the base oil in a pot, add ginger slices and garlic and sauté until fragrant, add ingredient A, stir-fry over low heat until fragrant, add fresh soup and simmer, filter out the residue, pour it into the pot, then add beef brisket and beef

Gluten, season with ingredient B and simmer for 3 hours.

3. Take another pot, cut the white radish into pieces, blanch it in hot water, lightly stir-fry it with cooked lard, and then simmer it with beef bone soup and soy sauce.

4. Before starting the meal, put the stewed beef and radish in a small clay pot, simmer in hot salt for 30 minutes, sprinkle with chopped green onion and serve.

Spicy Beef This dish draws on the traditional method of making boiled beef, but changes the spicy flavor into fresh and spicy flavor. Spicy Beef, as soon as you hear the name, you will think that this is spicy enough. Come and try it.