It seems very simple to make delicious food, but sometimes it is very difficult to make it. Do you know what cooking skills should be mastered for delicious food? The following are the tips for making delicious food that I have compiled for you, hoping to help you.

Tips for making delicious food

Tender beef with Chili flavor

Selling point: After the beef is cut into pieces, soak it in onion Jiang Shui first, and then add beer to make it tender. The meat is naturally fresh and tender.

chopping block: 4 grams of beef ingot, that is, sitting buttock meat, is washed and cut into pieces.

Dutch loading: put the beef slices into the pot, add the onion and Jiang Shui, soak for 15 minutes, remove and absorb the water, add 4 grams of salt and pepper, 1 gram of chicken juice, 2 grams of monosodium glutamate, 12 grams of beer, 1 grams of egg white and 1 grams of raw flour, seal a little salad oil, and refrigerate for 3 minutes.

burner:

1. Put 8g of salad oil into the pot, and when it is heated to 4%, add the sliced beef and lubricate it with low heat, and take out the oil control.

2. Leave the bottom oil in the pot. When the pot is heated to 5%, add 2g of dried chili shreds, 1g of scallion shreds, 8g of fresh pepper and 5g of coriander stalks, stir fry until fragrant, add beef slices, add 6g of chili powder, 6g of cumin granules and 1g of cooked white sesame seeds, stir fry evenly over high fire, and put them on the scalded slate.

hand-torn beef with golden thread of Agrocybe aegerita

Selling point: Select the first-class Agrocybe aegerita and fine beef, shred them by hand, fry them, add seasoning, and make them into crisp, delicious and exquisite cold dishes, which can be served with wine or eaten alone.

raw materials: Agrocybe aegerita 45g, beef tenderloin 3g.

seasoning: 5g of purified water, 5g of ginger and 5g of onion, 3g of star anise, 5g of Rhizoma Kaempferiae and 5g of pepper, 5g of potato starch, 3g of dried chili shreds, 1g of onion shreds, 8g of coriander powder, 2g of monosodium glutamate, 1g of sugar and salt, 1g of pepper noodles, 3g of rattan pepper oil and onion oil.

Practice:

1. Thaw beef tenderloin, put it in a pot, add material A, steam it in a cage for 2-2.5 hours, let it cool, tear it into shreds, sprinkle with potato starch, fry it in a 7% hot oil pan until crisp, take it out and control the oil, and serve.

2. cut off the head of Agrocybe aegerita, tear it into shreds, blanch it in a boiling water pot, remove and control the moisture, fry it in a 7% hot oil pot until it is crisp, quickly remove the oil, mix it with material B and put it at the bottom of the plate.

3. Mix the fried shredded beef with material C, sprinkle it on the dish of Agrocybe aegerita, and serve.

How to make delicious food

Peppermint veal

Reasons for its popularity: Peppermint veal is a unique raw material of Hunan cuisine, and its flavor can best be shown by frying it first when eating it. Because various seasonings are added when making peppermint veal, it is not necessary to add too much seasoning, just add a little sugar to refresh it.

raw materials: 25g of veal and 1g of mint leaves.

seasoning: 5g of dried pepper, 5g of prickly ash seeds, 5g of ginger slices and 5g of garlic slices, 1g of white sesame seeds, 5g of sesame oil, 2g of sugar, 1g of fresh pepper oil and 5g of salad oil.

Practice:

1. Slice the veal, blanch it, and fry it in 3% hot oil until the meat is rolled up. Take the pan and control the oil.

2. Leave the bottom oil in the pan, add the material A, stir-fry the flavor, add the veal and mint leaves, stir-fry until fragrant, add white sugar to taste, and pour pepper oil and sesame oil into the pan.

Cumin air-dried beef

Prefabrication: 1 kg of beef hind leg meat is changed into chunks with a width of 35 cm and a thickness of 1 cm, and 45 g of Cumin noodles, 45 g of Chili powder, 5 g of pepper powder, 1 g of Erguotou liquor, 36 g of salt, 15 g of beef powder, 15 g of monosodium glutamate and 5 g of sugar are added for pickling for 8 hours.

Dishes:

1. Cut the dried beef into small pieces. Heat the oil in the pan until it is 8% hot. Add the beef slices and fry them for 1.5 minutes until they are tender and tender. Remove and control the oil.

2. Cook in a pan, stir-fry the fried beef slices, 3 grams of cumin noodles, 5 grams of Chili noodles and 3 grams of monosodium glutamate evenly, put them in a pan, sprinkle sesame seeds and serve. More special dishes can be found in Tang Jie Hunan cuisine network.

key to production: beef should not be air-dried and fried for too long, otherwise, it will not be able to maintain the soft and tender taste on the outside.

Making delicious food

Slate snowflake beef

Ingredients: 4A Australia snowflake beef 25g.

seasoning: 4g of marinade, 1/3 of egg white, 3g of black pepper and cornstarch, 15g of dried onion, 6g of tasteless butter, 2g of rosemary and salt, 1g of dried thyme, 5g of Tiancheng Yiwei premium flavor soy sauce.

Production:

1. Cut the snowflake beef into cubes with a side length of 1.5 cm, add the marinade, put it in a cold box for 1 hour, take it out and use a towel to absorb the water, add the egg white and raw flour and mix well; Dice the dried onion.

2. fry the dried onion in a frying pan with yellow oil, add salt and black pepper, and cook the bottom of the dish.

3. add butter into the frying pan, fry the snowflake beef until it is half-cooked, add rosemary and dried thyme, and stir-fry until the snowflake beef is half-cooked. before taking out of the pan, spray it with natural and delicious soy sauce.

taiji beef sandwich cake

raw materials: 15g beef, 2g green pepper and 1g lotus leaf cake.

seasoning: 5 grams of salad oil consumes about 6 grams, 3 grams of salt and monosodium glutamate each, 1 grams of Chili noodles and balsamic vinegar each, 5 grams of cumin powder, 5 grams of Laoganma lobster sauce, 2 grams of monosodium glutamate, chicken essence and pepper each, and 1 grams of Donggu Yipin Xian.

Production:

1. Cut the beef into cubes, add salt and monosodium glutamate for pickling for 5 minutes, put it in salad oil that is heated to 4%, smooth it with low heat, and take it out to control the oil.

2. Leave the bottom oil in the pan, and more special dishes can be found on the website of Tang Jie, the chef of Hunan cuisine. When it's 7% hot, add diced beef, sprinkle with Chili noodles and cumin powder, turn over high heat and take out.

3. directly put the chopped green pepper rings into the pot for frying beef, add Laoganma Douchi and material A, stir-fry evenly with strong fire, pour in balsamic vinegar, take out the pot and put it into a plate, then put the fried beef into a Tai Chi shape, and put the steamed lotus leaf cake on the edge of the plate.