Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Water can prevent miscarriage and nourish the heart, and beef can harmonize the stomach, strengthen the spleen and stomach and strengthen the bones and muscles. Today, our family will share with you the common practices of 13 beef.
Apart from pork, beef should be one of the longest-eaten meats. How to cook beef? Recommend thirteen home-cooked beef recipes | excellent appetizing recipes!
Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Water can prevent miscarriage and nourish the heart, and beef can harmonize the stomach, strengthen the spleen and stomach and strengthen the bones and muscles. Today, our family will share with you the common practices of 13 beef.
1. braised beef with red sauce
material
400 grams of beef, green bamboo shoots, garlic sprouts, beef soup, pepper, dried pepper, ginger, chopped green onion, salt, bean paste, salt, monosodium glutamate, starch and oil.
working methods
1. Slice beef, add starch and salt and marinate 10 minutes.
2. Cut garlic and green bamboo shoots and ginger.
3. Heat the oil pan, stir-fry the dried peppers and prickly ash, remove them and crush them for later use.
4. Leave the oil in the pot, add Jiang Mo and a tablespoon of spicy watercress, stir well, add broth, add green bamboo shoots and garlic sprouts, cook until it breaks, take it out and spread it at the bottom of the bowl for later use.
5. Shake the beef slices into the pot and cook them. Spread it on the cooked green bamboo shoots and garlic seedlings, add a little soup, and sprinkle with pepper, pepper and chopped green onion.
6, the oil in the pot is eight ripe, and it can be poured on the pepper.
braised beef
material
600g of beef brisket, 2 tbsps of cooking wine, 2 tbsps of light soy sauce 1 tbsps, sugar 1 tbsps, appropriate amount of salt, 6 garlic, 4 onions, 4 slices of ginger, star anise 1 tablet, cinnamon 1 tablet and 4 dried peppers.
working methods
1. Cut the beef into pieces, blanch it in boiling water for one minute, then take it out and rinse it.
2. Heat 2 tbsp oil in a wok, and saute spices such as shallots, ginger slices and garlic.
3. Stir-fry the beef a little.
4. Add soy sauce and stir fry. Pour in cooking wine and soy sauce and stir fry evenly.
5. Add a proper amount of boiling water (the amount of water should not exceed beef), and turn to low heat for about 90 minutes after the fire boils.
6. Finally, add the right amount of sugar and salt to taste, and open a big fire to concentrate the soup.
3. roast beef with potatoes
material
Beef, potato hob meat, carrot hob meat, soy sauce, soy sauce, ginger slices, onion segments, garlic cloves, star anise, pepper, cinnamon, salt, sugar and coriander.
working methods
1. Cut the beef into small pieces, boil the water in the pot, blanch and drain for later use.
2. Put oil in the pot, heat it, add star anise, pepper and cinnamon, stir-fry until fragrant, shovel it out and cook it in a leaky ball. Add ginger slices, onion slices, garlic cloves and spices in front and stir-fry until fragrant. I put ginger slices, onion slices and garlic cloves in the remaining oil, stir-fry until fragrant, and then add drained beef and stir well.
3. Add cooking wine, soy sauce and soy sauce, stir-fry evenly and heat the water (it must be hot water, otherwise the beef in cold water will be very tight and difficult to boil). Just flooded the beef, put 2 miles of seasoning to leak the ball. After the fire boils, according to the size of the cut beef, simmer for about an hour.
4. When the beef is stewed until soft and rotten, add potatoes, carrots, salt and sugar, stir well, and then continue to stew until the potatoes. After the carrot is tasted, the soup will be thickened by fire, and then it can be served.
5. Sprinkle coriander to taste better.
4. Fried beef with onion
material
500g beef, 1 onion, a little garlic, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine and soy sauce.
working methods
1. Slice beef, marinate with egg white, cooking wine and soy sauce for 10 minute, and add starch and cooking oil.
2. When the oil in the pot is hot, saute half the onion and garlic.
3.Stir-fr
1. Prepare the required materials.
2. Slice beef, add cooking wine, soy sauce, sugar, baking soda, starch and a little water and mix well, then pour in 1 teaspoon sesame oil for sizing and pickling for 30 minutes.
3. Eggs 1 spoon of water, add a little cooking wine and salt and beat into egg liquid for later use.
4. Pour the vegetable oil into the wok. When it is 40% hot, add beef slices and slide for 8 minutes. For later use.
5. Pour the beef slices into the egg mixture, add the chopped green onion and mix well.
6. Heat oil in a wok, pour in the egg liquid containing beef slices and stir fry.
7. Stir fry until the egg mixture has not completely solidified. Finally, pour a little sesame oil and mix well.
Beef with black pepper
material
Beef, shredded onion, vegetable oil, black pepper, baking soda, egg white, starch, chicken essence, salt, soy sauce, soy sauce, cooking wine.
working methods
1. Cut beef into rectangular pieces, add baking soda and scrape evenly. Leave it for half an hour.
2. Take out the beef, egg white and soy sauce and cook the wine evenly. Leave 1 hour.
3. Add chicken powder to beef to make it starch, lubricate it in an oil pan until it is cooked, and then pour it into a colander to drain the oil for later use.
4. Put the wok on the fire, add oil, add onion and stir-fry until fragrant, add black pepper, salt and chicken essence to taste, add beef slices and stir-fry evenly, then take the pan and put it on the plate.
7. Hangzhou pepper beef tenderloin
material
Beef, pepper, cooking wine, chicken essence, yellow wine, soy sauce, soy sauce, sugar, starch.
working methods
1. Beef tenderloin marinated with yellow wine, light soy sauce, light soy sauce, a little sugar and starch 10 minute.
2. Cut the pepper into strips with a knife and wash it with water, mainly to remove seeds.
3. put a little oil in the pot and fry the pepper into tiger skin. Remember to add a little salt to the pan (because beef is easy to get old and peppers are not delicious unless they are fried into tiger skin, so I usually fry them separately first).
4. Add oil and heat it (the fire is bigger) so that the tenderness of beef will be locked. Stir-fry the beef until it is half-cooked.
5. Add the fried peppers.
6. Stir-fry until 78% mature, and add cooking wine and chicken essence to taste.
8. beef with sand tea
material
Beef 1 50g, Chinese kale 300g, garlic 3, Shacha Chili sauce 2 tbsp, oyster sauce 1 tsp, salt16 tsp, refined sugar12 tsp, cooking wine1tsp, and water/kloc.
working methods
1. Wash and slice beef and marinate it in marinade for 20 minutes.
2. Cut the cabbage into small pieces, wash and drain; Chop garlic for later use.
3. Put about 2 spoonfuls of salad oil in the pot, stir-fry the beef in the pot by method 1 until the surface of the beef turns white, and take it out.
4. Put 1 spoon of oil in another pot, put a little oil in the pot, add the vegetable stalks to stir fry after the oil is hot, and put the minced garlic and sand tea sauce into the pot to stir fry.
5. Add oyster sauce, salt, fine sugar, cooking wine and water and mix well.
6. Stir-fry beef over high heat for 5 seconds, then add the cabbage in Practice 2 and stir-fry for about half a minute.
7. Hook the thin sauce with too much white powder, stir well and sprinkle with sesame oil.
9. curry beef
material
500g beef, about 1 5g curry powder, half an onion, 1 potato,1carrot, a small piece of ginger, a little white wine (or cooking wine) and a proper amount of salt.
working methods
1. Cut the beef into small pieces about an inch. Shred onions, peel potatoes, and cut into 2 cm square pieces. Dissolve curry powder in 300 ml boiling water for later use.
2. add water to the pot, add beef pieces, ginger slices and a little white wine. After the fire boils, take out the beef and wash it for later use.
3. Heat the pan, put the oil, add the onion and stir fry after the oil is hot. Add beef, stir-fry onion until soft, then add potato pieces and stir-fry.
4. Then pour in the melted curry and stir well. Add the right amount of boiling water. Cover the pot and stew, then stew. Stir from time to time, and add salt when stewing quickly.
When the beef is tender, you can eat it in the pot.
10. Sauteed beef with pickles.
Materials:
Beef, pepper, pickles
1. Cross-cut beef, cut about 3mm, and then cut into small pieces. Chop the red pepper and the green garlic.
2. Cut the beef into pieces, add 1 tablespoon (1 5ml) soy sauce, a little black pepper, 1 egg white, 3g salt and a little starch and marinate1hour.
3. put a little more hot oil in the pot, stir-fry the beef quickly until it changes color, and put it out for use. Then ad
Beef should be marinated 1 hour in advance, and then stir-fried quickly with high fire, so that the fried beef is tender.
Kimchi itself has a certain salty taste, so put less salt.
This dish tastes hot and sour.
1, beef stew with tomato
Materials:
500g of beef, 5g of tomato 1 00g, 5g of soy sauce, 5g of cooking wine, 5g of onion1,5g of salt, 2g of star anise and 5g of salad oil.
1. Cut beef and tomatoes.
2. Pour the salad oil into the pot. After 70% heat, add green onions and stir fry, then add beef and stir fry.
3. Add star anise and appropriate amount of soy sauce.
4. Appropriate amount of cooking wine and salt.
5, enough water, the fire is boiled, and the floating foam is removed.
6. Turn to low heat and stew 1 hour. In this way, be sure to stew it a little, and then pour the tomato pieces in. When the tomatoes are ripe, you can turn off the heat and cook them.
12. Fried beef with Chinese cabbage.
1. Prepare the required ingredients
2 pieces of beef, salt for seasoning and curing 1 g, chicken essence 1 g, sugar 1 g, 2 grams of cooking wine, 2 grams of soy sauce, 2 grams of oyster sauce, 5 grams of wet starch and 2 grams of oil;
3. Burn the oil in the pot, fry the beef until it is shaped, and then take it out;
4 pots of hot oil, add minced garlic and millet pepper and stir fry;
5 Add amaranth and stir-fry until slightly soft, then add red pepper strips and stir-fry together;
6 Add 20g of water to the pot, add 1 g of salt, 2g of chicken essence, 3g of sugar, 3g of cooking wine, 3g of soy sauce and 2g of oyster sauce to taste;
7 Add beef and stew for 30 seconds, then thicken with low fire;
Finally, the fire was blown out of the pot.
13. Xihu beef soup
material
Small pieces of beef 1, 2 mushrooms, a handful of coriander 1, egg white 1, salt, monosodium glutamate, pepper and corn flour.
working methods
1. Freeze the beef a little and cut it into small pieces.
2. Cut the mushroom into small pieces, take out the egg white from the egg and pour it into the soup bowl for later use. Chop coriander ~
3. Boil the water in the pot, add the beef (if you are very particular, you can soak it in water in advance), skim off the floating foam, add the mushrooms, boil the water for a while, and add salt and pepper.
4. thicken with wet starch, pour into a soup bowl filled with egg white, stir quickly and evenly, so that the egg white becomes flocculent, and finally sprinkle with coriander.