Beef is a nutritious meat ingredient and one of the most frequently eaten ingredients. Beef is high in protein, but low in fat, and delicious. Among the many cooking methods of beef, sauce beef is also a very popular one. Then let me introduce all kinds of food practices about beef to you. I hope you like them.

spiced sauce beef

main ingredient

tender' beef

auxiliary material

star anise, ginger, white cardamom, fennel, rock sugar, pepper, tsaoko, pepper, soy sauce, soy sauce, cooking wine

1. Wash the beef with running water and put it in a bowl. Mix adjuvant 1 with beef, add wine, soy sauce, soy sauce and soy sauce, and the amount should not exceed beef at all.

2. Wrap the bowl with plastic wrap and put it in the freezer for more than 24 hours (the longer the better, the more delicious it will be).

3. Cut the green onions and cook the eggs (three shells are peeled) for later use.

4. Put all the marinated beef, spices and juice of marinated beef into the pot, add twice the water, and add the onion and eggs.

5. Boil the fire again, and turn down the fire and cook slowly for one hour.

6. Don't open the lid after cooking, and let the beef cool naturally in the pot. Don't take the beef out after natural cooling, put it in the refrigerator with the gravy for 12 hours and then slice it.

Tips

1. Beef should be cut against the direction of shredded pork fiber.

2. Put the soup left over from cook the meat in a container and put it in the refrigerator for cold storage. When the weather is cold, add a proper amount of soup and boiled handmade noodles. Finally, put some pieces of beef on the noodles, sprinkle some chopped coriander, and a bowl of warm beef noodles will be ready.

Sauced beef

Material

A large piece of beef tendon, half a bowl of soy sauce, 2 tablespoons of salt, one green onion, half a piece of ginger, 2 or 4 cloves of garlic, 1 tablespoon of sugar, 2 tablespoons of cooking wine, one tsaoko, a few star anise and a spoonful of apple vinegar

Practice

1. Wash the beef and cut it into 3 large pieces.

5. Cook it and soak it overnight to make it tasty. Take it out and control the soup.

6. Cut it into pieces and eat it.

Home-cooked sauce beef

Material

1g of veal tendon, 3 teaspoons of pepper salt

2 teaspoons of salt, 2 teaspoons of sugar, 1/2 cup of swastika soy sauce, 4 tablespoons of Jin Lan soy sauce, 3 grains of clove, 2 grains of star anise and 1 or 5 teaspoons of fennel. Wash the pepper and put it into the pressure cooker, pour in the old bittern made by yourself (put all 2 ingredients without old bittern), and cover the pot. Open a big fire on the stove, cook until the air is high, and adjust the pressure to low heat for 25 minutes.

2. after cooling for 5 minutes, open the high-pressure pot cover. Take out the marinated beef and put it in the refrigerator for the night.

3. Slice the cooked beef tendon and put it on the plate, and you can serve it.

Hunan preserved beef

1. Ingredients

1. Fresh beef 25g

2. Salt 55g

2. Step

1. Choose meat-buy halal, fresh and excellent yellow beef, remember not to buy oil, and remove it when making preserved beef.

2. Thinning-This process is very important. It should be evenly sliced into two palm-sized slices according to the grain of beef, and the thickness is about one centimeter.

3. Boiling salt-a very, very important link! The amount of salt used per catty of fresh beef is about 11 grams, which is evenly spread on the front and back of the beef, and then left for about 14 hours to let the salt completely penetrate into the beef.

4. Build a fire-it is best to use the first-class bamboo charcoal, and ordinary charcoal will do. If you want to have the smell of firewood in the village, you can choose firewood and sawdust, and then add materials such as orange peel and rosin.

5. Smoking and roasting-this is the most critical link. The time depends on the cooking time ranging from four and a half hours to one day. You should always stay by the stove and turn over the meat every once in a while to avoid burning.

6. Coming out of the oven-Huang Chengcheng and golden Hunan Muslim preserved beef are roasted, which is fragrant and easy to store. When you want to eat it, add some chopped Hunan pepper, add some garlic, ginger, onion and rice. It's a rare delicacy in the world!

the practice of boiling beef

1. First, cut the beef into large slices.

2. Marinate with cooking wine, starch and salt, and use a little cooking oil for 15 minutes.

3. Wash the lettuce and tear it into pieces by hand.

4. Slice the onion, ginger and garlic, cut the dried pepper into sections, stir-fry a pinch of pepper in a pot, then crush it with a rolling pin, Pixian hot sauce and pepper and pepper for later use.

5. Heat the cooking oil and add the onion, ginger, garlic and stir-fried incense.

6. Add dried pepper, prickly ash and pepper and stir-fry until fragrant.

7. Add Pixian watercress and stir-fry until the red oil is fried.

8. Cook cooking wine.

9. Pour in light soy sauce for seasoning.

1, add water to boil.

11. Pour in the lettuce and boil.

12. After boiling, blanch the lettuce, then take it out and lay it in a bowl for later use.

13. Put the marinated meat slices into the pot and disperse them with chopsticks. When the meat slices are cooked until they are scattered and discolored, add salt, chicken essence and sugar to taste.

14. Pour the sliced meat and soup into a large bowl with lettuce, and sprinkle the chopped pepper on the sliced meat, and the minced garlic and scallion are also evenly sprinkled on the sliced meat.

15. Wash and dry the pan, add 2g of oil, heat it to 9% heat (smoke), and then pour the hot oil evenly on the sliced meat.