In our daily diet, large pieces of pickled beef are a common delicacy, and the method of large pieces of pickled beef is also very simple, which is mainly made from beef. It not only tastes good, but also has rich nutritional value. Regular consumption can supplement the nutritional elements needed by the body and a variety of protein.

what is the method of curing beef in chunks?

Beef or chicken marinade

Ingredients

4 tablespoons of soy sauce, 3 tablespoons of honey, 2 tablespoons of white wine vinegar, 2 heads of garlic (mashed), 1 tablespoon of Jiang Mo, 175 ml of olive oil, 2 onions (chopped) and 1 teaspoon of coarse ground black pepper

Practice

1. Mix all ingredients in a large bowl.

2. put the meat in the mixed marinade and refrigerate it for more than 4 hours, then roast it and eat it.

Sauté ed beef with pickled vegetable stalks

Ingredients

2g shredded beef, 3 red peppers, 25g long-stemmed Chinese cabbage, 1 egg white, 1g onion, 5g ginger, 3 cloves of garlic, 1 tablespoon of yellow wine, 1 teaspoon of white sugar (5g), 1 teaspoon of starch and salt, and 2 oil.

2. Wash and shred the red pepper, wash and shred the onion and ginger, and marinate the shredded red pepper and cabbage strips with onion, ginger, minced garlic and salt for ten minutes.

3. Marinate shredded beef with chopped green onion, Jiang Mo, white sugar, soy sauce, yellow wine, egg white and dried starch for five or six minutes.

4. Stir-fry the oil (15ml) in the pan at medium heat to 5% heat, add shredded beef, stir-fry until 7% cooked, and then take it out.

5. Stir-fry the oil in the pan (15ml) to 8% heat, add the pickled Chinese cabbage stalks and shredded pepper, stir-fry for 2 minutes, pour in shredded beef, add soy sauce, white sugar and salt, and stir-fry for a few times to get out of the pan.

French pickled beef

Material

2 beef tendon hearts, 1 onion, 2 carrots, 1 celery, 1 comprehensive spice bundle, 1 tablespoon of sour beans, 1 beef tomato, 1g pickled cucumber, 1 flat-leaf Brazil, a little salt, a little pepper, an appropriate amount of extra-grade olive oil and 1 soup of Dijon mustard sauce

Method.

After stewing for about 2 hours, take out the cooked beef tendon and cut it into thin slices.

chop the red onion, pickled cucumber and tomato for later use.

Mix Dijon mustard sauce, a little olive oil, salt and black pepper, and mix well to make a sauce.

pour the sauce on the sliced meat, and spread with diced beef tomatoes, red onions, sour beans, sour cucumbers and chopped flat leaves of basil.