In the vast world of cooking, beef is highly regarded for its juicy and juicy texture and rich nutritional value. From exquisite steaks to hearty stews, there are endless classic beef dishes, each one carrying the respect of gourmets and the excitement of taste buds.

1. A gluttonous feast of steak

As a leader in famous beef dishes, steak has conquered countless gluttons with its mellow meat aroma and varied taste. From the tender and tender filet, to the firm and chewy short rib, to the fatty rib eye, each cut presents a unique flavor. Frying steak is an art. Mastering the delicate balance of heat and seasonings can bring out the ultimate deliciousness of the beef.

2. The tender time of stew

On a cold winter day, nothing is more soothing than a hot pot of beef stew. The classic red wine braised beef is slow-cooked with red wine and vegetables, allowing the rich juice to penetrate every inch of the meat, making it tender and delicious, with a lingering aroma that lingers around your teeth. The braised beef uses a light soup base to bring out the original flavor of the beef. It is paired with soft and waxy radish and crystal vermicelli, giving it a heart-warming taste.

3. The mellow classic of braised beef

Braised beef is a Beijing snack with a long history, famous for its rich and fragrant marinade and soft and tender beef meat. The preparation of the marinade is very particular and requires more than ten kinds of spices. The long-lasting aroma is irresistible. The side dishes of braised beef are also exquisite, such as tofu, roasted beef, kelp, etc., which absorb the essence of the braised beef and make it richer in taste.

4. The fresh and delicious flavor of stir-fried shredded beef

Stir-fried shredded beef is a home-cooked dish. The recipe seems simple, but it is very particular to make the beef tender and juicy. . Cut high-quality beef into thin strips, sauté with ginger and garlic until fragrant, then add soy sauce, cooking wine and other seasonings and stir-fry until the beef is cooked but not stale. The perfect combination of the fresh aroma of beef and the garnish of seasonings makes people have endless aftertaste.

5. The fusion of various flavors in hot pot

In the cold season, hot pot is undoubtedly a paradise for beef lovers. Whether it is the spicy and delicious Sichuan flavor or the warm and mellow soup, beef is an indispensable protagonist. The thinly sliced ??beef is simmered in the boiling soup base for a while, absorbing the deliciousness of the soup, and dipped in the specially prepared sauce. The satisfying feeling of that bite is indescribable.

6. The aroma of roasting is overflowing

Roast beef is also one of the classic beef dishes. The beef marinated in spices has been baptized in the oven, making it crispy on the outside and tender and juicy on the inside. Paired with grilled vegetables and special sauce, every bite is a delight.

7. The unique delicacy of liver

Beef liver is also a delicacy that cannot be ignored. Thick beef liver is sliced ??and stir-fried with onions, ginger, garlic and other ingredients. After it is out of the pan, it is topped with sauce. It is tender and refreshing, with a hint of unique bitterness. Beef liver is not only delicious, but also rich in nutrients, making it a good nutritional supplement.

8. The delicacy of the tail

Oxtail soup is also a classic beef dish. The soup stock made with oxtail, vegetables and spices is rich and mellow, nourishing the stomach. The oxtail meat is soft and rotten, rich in gum, and melts in your mouth. Whether served cold or hot, it has a unique taste.

9. A feast for the tongue

Beef tongue is a highly regarded part, with delicious taste and soft texture. Beef tongue can be cooked in a variety of ways, including marinating, stewing, frying, etc. The marinated beef tongue is delicious and chewy. The stewed beef tongue is soft, crispy and fragrant, and melts in your mouth. The fried beef tongue is tender, juicy and delicious.

10. The springy texture of the tendon

Beef tendon is a unique beef cut and is famous for its springy texture. The cooking method of beef tendon is usually stew. After a long period of stewing, the collagen in the beef tendon is fully released, making it soft, chewy and chewy with every bite.