The eyes of thousands of cows
Ingredients: 12 oxeyes.
Accessories: clear oil1500g, flour 500g. Prepare some common seasonings.
Cooking method: Cook fresh ox eyes with water, add salt, air-cool, wrap them in flour, fry them until brown, cut them into semicircles and put them on a plate.
Features of the finished product: crispy outside and tender inside, refreshing and delicious, and never tired of eating.
Jubao nourishing Chang
Ingredients: 6 selected bovine esophagus.
Accessories (seasoning) materials: one beef heart, one beef chong, Cordyceps sinensis10g, Codonopsis pilosula10g, and 500g radish. Prepare some common seasonings.
Cooking method: Chop the auxiliary materials and add salt, onion, monosodium glutamate, egg white, etc. When making stuffing, put the stuffing into the esophagus of cattle, steam it and cut it into 5 cm long sections to eat.
Features of the finished product: promoting fluid production to quench thirst, invigorating primordial qi, nourishing yin and strengthening yang.
braised beef
Material: beef1000g.
Accessories: 5 grams of rock sugar, cinnamon 1 g, clear oil 10 g. Prepare some common seasonings.
Cooking method: Cut the beef into large pieces, put it in a boiling water pot until it is half cooked, take it out and wash it, and cut it into pieces with a length of 4 cm, a width of 2 cm and a thickness of 1 cm.
Put a clean pot on the fire, add clear oil and heat it, pour in the beef pieces and stir-fry until the moisture on the skin is dry, then add cooking wine and soy sauce and continue to stir-fry a few times. Add onion, ginger, cinnamon, star anise, crystal sugar and salt, add beef bone soup to submerge beef, bring to a boil with high fire, and stew until crisp and rotten. Take out onion, ginger, cinnamon, star anise, beef and broth, pour into a casserole, add garlic sprouts, monosodium glutamate and pepper, and pour sesame oil after boiling.
Features of the finished product: rosy color, crisp and delicious meat, rich and mellow juice.
Stir-fried shredded beef with Chili sauce
Ingredients: 350g of clean beef.
Accessories (seasoning): celery100g, douban hot sauce 25g, sugar 5g, garlic sprout 5g. Prepare some common seasonings.
Cooking method: remove fascia from cattle buttocks, cut into thick shreds, and cut celery into sections.
Add a little oil to a clean pot, stir-fry celery a few times (add a little salt), and then pour it into a colander to drain the water. Wash the pot, heat it with vegetable oil, quickly stir-fry the beef in the pot, pour in the remaining vegetable oil while frying, add Jiang Mo, bean paste, pepper, cooking wine, sugar and salt when the beef shreds are crisp, then add celery and garlic sprouts and stir-fry, and immediately cook the garlic sprouts with vinegar.
Features of the finished product: crisp, tender and delicious, slightly spicy, and fresh aftertaste.
Crispy fried beef
Ingredients: 400 grams of beef.
Accessories: egg 1 piece, starch10g, flour 50g, clear oil1000g. prepare
Some common seasonings.
Cooking method: Dice beef and rinse it in boiling water pot. Add clear water to the casserole, add beef, ginger, onion, cinnamon, star anise, pepper, cooking wine, sugar, soy sauce, salt and monosodium glutamate, then stew with low fire, drain the marinade with high fire and let the beef cool for later use. Mix eggs, flour and water to make egg paste.
Add clear oil to a clean pan and heat it over high heat. When the beef is 50% to 60% hot, hang the beef in the egg paste, fry it in the oil pan until golden brown, take it out and add salt, pepper and tomato sauce to eat.
Features of finished products: golden color, crisp and fat.
Special yak meat
Ingredients: 2000g fresh Wuhua yak with skin.
Ingredients: 250g of persimmon pepper, 200g of ginger, 0/0g of shallot/kloc, 0/50g of salt water (0/0g of star anise/kloc, 0/0g of cinnamon bark/kloc, 4g of dried whole pepper, 5g of fragrant leaves, and 5g of refined salt1.
Seasoning: 200g of vegetable oil, 5g of refined salt, 4g of monosodium glutamate, 50g of sesame oil10g, 50g of wet starch and 0g of oyster sauce10g.
Methods: 1. Firstly, yak meat is boiled with clear water, then marinated in a salt water pot until it is 80% mature, and then taken out;
2. Cut the cured yak meat into pieces with a thickness of 5cm and a length of 20cm, put them into a steaming bowl, add a little marinade and steam them, then take them out and put them into a plate;
3. thicken the pot with sesame oil with a small amount of oyster sauce, marinade and wet starch and pour it on it;
4. after the red pepper is fried, put it on it.
Features: Fresh and tender meat, spicy and delicious.