19 Ways to Recipe Beef 1>>Secret Sauce Beef

Braised beef in soy sauce is a unique secret skill that is kept secret by merchants and restaurants and is not publicized. After years of pondering, insinuations, and brainstorming, I finally succeeded in cracking the trick, and I have recorded it here for those who are interested in this.

Take flowerpot meat as an example.

One is called thorn. After the beef is cut into large pieces, use a pointed cone to prick it with holes in it, opening a channel for the sauce to penetrate deep into the texture.

The second one is feeding. Put the beef in a basin, put hawthorn or almonds (or tea bags), cinnamon, aniseed, pepper, bay leaves, tangerine peel, galangal, nutmeg, and grass fruits on the bottom, cover the meat with thick soy sauce, add cooking wine, cover and set aside Put it in the refrigerator compartment and feed it vigorously throughout the day and night. Until the sauce color and aroma reach the center and the inside and outside are consistent.

The third one is boiling. Put the sauce, spices and green onions into the pot, add double the water and bring to a boil. Add the beef to the pot. After returning to the pot, skim off the foam, cover and simmer over high heat for 20 minutes, then reduce to low heat and simmer for 1 to 1.5 hours. It is better if the chopsticks can penetrate smoothly with slight resistance. If it is too much, the mouthfeel will not be tough; if it is too little, it will not be able to bite or chew well, and the teeth will feel numb, which will turn off the appetite.

The fourth is immersion. After the beef is cooked, do not uncover it and allow it to cool naturally before placing it in the refrigerator for more than 24 hours. Remember, this is an indispensable step, otherwise the sauce will not be savory, the beef will be rough, dry and hard, and all your efforts will be wasted. Those who are impatient cannot eat hot tofu, and those who are impatient cannot eat the best beef with soy sauce.

2>>Beef in Halal Sauce

Beef in Halal Sauce is red in color, oily and shiny. It remains intact after being sliced. The cut surface is the color of bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is moderately salty, tender and refreshing, making it an ideal delicacy on people's tables.

Production method:

1. Ingredients: 100 kilograms of raw beef.

Supplementary ingredients: 10 kilograms of yellow sauce, 3 kilograms of salt, 250 grams of cinnamon, 250 grams of cloves, 250 grams of amomum villosum, and 500 grams of anise.

2． Processing method ① Material selection and finishing. Choose fresh beef that is neither fat nor lean. First soak it in cold water to clean the congestion, then use a scrub brush to clean the meat and remove the bones. Then cut the meat into pieces of about 0.75-1 kg, with a thickness of no more than 40 cm, wash it once in clean water, and store it separately according to the quality of the meat.

② Adjust the sauce. Add about 50 kilograms of water into the pot, heat it slightly, and add 1/2 of the required amount of salt and soybean paste. Boil for 1 hour, skim off the sauce foam floating on the surface of the soup, put it into a container and set aside.

③Put the beef into the pot. First place meat bones on the bottom and around the pot so that the meat pieces are not close to the wall of the pot, and then place the meat pieces in the pot according to their tenderness. The old meat pieces are placed at the bottom of the pot, the tender ones are placed on top, and the front legs are placed on top. , place the cavity meat in the middle.

④Made with sauce. After the meat pieces are placed in the pot, pour in the prepared miso soup. After boiling, add various ingredients, press with a pressure cooker plate, add water, and cook over high heat for about 4 hours. After the first hour of cooking, skim off the foam from the soup noodles and turn the pot again every hour. According to the soup consumption, add appropriate amount of old soup so that every piece of meat can be immersed in the soup. After cooking over high heat for 4 hours, simmer over low heat for another 4 hours to allow the aroma to slowly penetrate into the meat. When simmering, turn the pot every hour to make the meat evenly cooked.

⑤ Take out the pot. When taking out the pot, use a special iron beater to lift the meat out of the pot piece by piece, scoop out the original soup in the pot, rinse it, and place the meat on a sterilized tray. After cooling, the finished product is ready.

3>>Five-spice beef with clear sauce

Features: brown-red color, fresh and long-lasting flavor.

Ingredients: 10 kg of fresh beef shank.

Ingredients: 500 grams of green onions, 1000 grams of ginger, 75 grams of anise, 50 grams of amomum villosum, and 25 grams of cloves.

Condiments: 2000g soy sauce, 500g cooking wine, 25g sugar.

Preparation method: wash the beef and cut it into cubes; peel the green onions and cut them into sections; wash, peel and chop the ginger, mash it in a stone mortar and strain it into juice.

Grind anise, Amomum villosum and cloves into noodles, put them together with soy sauce and cooking wine in a basin containing beef, soak for about 4 hours, pour into the pot, cover the pot, bring to a boil over high heat, then simmer over low heat. When it is about eight times cooked, add sugar and drain the juice and serve

4>>Dry-stirred shredded beef

Ingredients: 250 grams of beef tenderloin, 100 grams of celery, 15 grams of shredded ginger, 25 grams of watercress, 1 gram each of Sichuan pepper powder and Sichuan salt, 10 grams each of soy sauce and sesame oil, and 150 grams of oil

Preparation method:

1. Cut the beef into 8 cm thin strips , cut the celery into 4 cm sections;

2. Heat oil in a pot, stir-fry the shredded beef into pieces, add salt and shredded ginger and continue to stir-fry until the water in the beef is almost dry and turns dark red. Add bean paste and stir-fry until fragrant. When the shredded pork is crispy, add soy sauce, sesame oil and celery and stir-fry until cooked. Sprinkle with Sichuan peppercorns.

Famous Sichuan-style dishes. It uses beef tenderloin as the main ingredient, with green chili shreds, and is cooked using Sichuan's unique "dry stir-fry" process to remove moisture from the shredded meat. Crispy and soft, easy to chew, dry and spicy. This dish was created in Zigong City and spread throughout Sichuan over hundreds of years

Nutritional content: 56 mg cholesterol, 30 g carbohydrates, 60 g protein, 27 g fat, 630 calories

5>> Korean BBQ

Ingredients:

300 grams of beef, 1 tablespoon of sugar, 2 tablespoons of sake, a quarter of a pear, 2 tablespoons of Korean soy sauce , 1 tablespoon chopped green onion, 2 teaspoons minced garlic, 1 teaspoon sesame oil, 1 tablespoon sesame, appropriate amount of vegetables (lettuce, sesame leaves, green chili, chili, etc.), half green onion, half a teaspoon chili powder, half sesame oil small spoon, a fifth of salt, 3 garlic, 2 tablespoons of miso, half a tablespoon of chili sauce, half a teaspoon of minced garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, 1 teaspoon of sesame oil, 1 small sesame noodles Spoon and stir these together.

Method:

1. Cut the beef into appropriate sizes, add 1 tablespoon of sugar, 2 tablespoons of sake, and a quarter of a pear, and leave for about 1 hour to adjust the seasoning. Soak

2. Wash the vegetables and drain them. Thinly slice the garlic. Cut the green onions into 7 cm long and 3 mm thick, soak in cold water, control the water, add 1 tablespoon of sugar, 2 tablespoons of sake, and a quarter of a pear in a bowl

3. Beef 1 Add 2 tablespoons Korean soy sauce, 1 tablespoon chopped green onion, 2 tablespoons minced garlic, 1 teaspoon sesame oil, and 1 tablespoon sesame seeds and mix well. Mixing the seasonings by hand makes it easier to soak them

4. Preheat with [Thin Block Bake] for 7 minutes, then add the meat skewers, bake with [Thin Block Bake] for 7 minutes, take out and reverse , bake for another 7 minutes, then take out.

5. Place barbecued meat, chopped green onion, garlic slices and seasoning sauce on your favorite vegetable leaves. Eat the broth at the same time.

2》Traditional Korean teppanyaki (picture)

The beef short ribs are best grilled on an iron plate and then cut into bite-sized pieces. When most people think of Korean barbecue, they first think of copper plate barbecue. However, copper plate barbecue is not the mainstream barbecue in Korea and can only be seen in a small number of specialized barbecue restaurants in Korea. The truly authentic and classic Korean barbecue is teppanyaki beef. The iron plate used in Korean barbecue is a flat square grill pan with an unassuming appearance. The main meat is beef short ribs and sirloin. It can also grill seafood, such as shrimps, cuttlefish, etc. The grill pan continuously emits heat to warm up the cold weather; the hot barbecue is tender and sweet, which can replenish your energy. For the Korean nation, in the cold winter, barbecue can add warmth as much as hot pot! Therefore, in Korea, the knowledge of barbecue is comparable to that of hot pot. Many varieties have been developed just from the differences in dipping sauce and meat ingredients. The most special features of traditional Korean teppanyaki are the grilling and eating methods. Baking requires a little skill and tools, so the restaurant's service staff often do it for you. After the teppanyaki is heated, the service staff places the whole beef short rib on the stove and grills it until it changes color. Then, they use special steak scissors to cut the meat into bite-sized pieces and keep them warm on the stove for guests to take. use. The popular copper plate barbecue in Taiwan combines the characteristics of barbecue and hot pot. It is a barbecue that can be eaten in one pot. This kind of pot is shallow and semicircular, with a convex top and a concave bottom. The convex part can be used for barbecue, and the concave part is used for cooking. The meat used for barbecue needs to be marinated with sugar, soy sauce, etc. in advance. It has a salty and sweet taste and is very popular among Chinese people. Korean teppanyaki is a great way to eat, and it tastes best when eaten wrapped in lettuce.

The most common lettuce is lettuce. In Korea, in addition to lettuce, sesame leaves, green vegetables and a vegetable pronounced "Suka" in Korean (a type of celery) are also used. Usually, you spread out a piece of lettuce in your hand (you can also overlap several kinds of lettuce), put a piece of grilled meat on it, use chopsticks to dip some sauce on the meat, and then wrap it with green peppers and side dishes (a variety of pickled vegetables are included with the meal). vegetables, cold vegetables, such as kimchi, spicy radish and kelp sprouts), and finally wrap the whole thing with leaves and put it in your mouth. When eating, the freshness of the lettuce, the richness of the barbecue, and the colorfulness of the sauce create an indescribable taste in the mouth. The so-called too greasy, too light, too hot, and too monotonous are completely gone. It is a complete and balanced deliciousness. After eating the barbecue, this classic Korean delicacy is not over yet. If you enjoy it at home, smart Korean housewives will use the delicious juice overflowing from the barbecue to mix with rice or fried rice, so that no trace of delicious food is wasted.

6>>Papaya stewed steak

Ingredients:

1 papaya, 200 grams of steak, minced garlic, a little chili, oyster sauce, stock, and appropriate amount of rice wine.

Method:

① Use salt, corn flour and eggs to marinate the steak for 4 hours, then cut the steak into strips.

② Cut the papaya into strips and fry them with oil over low heat.

③Saute the oil pan with minced garlic and chili pepper until fragrant, put the steak into the pan, then add oyster sauce, stock and a little rice wine

④Finally, thicken with cornstarch and add Stir and stir-fry the papaya.

Efficacy:

Papaya stewed steak combines protein and vitamins. Beef is warm in nature, so eating it with fruits can avoid the heat. Beef is rich in protein, calcium, phosphorus, iron, and vitamin A, while papaya is rich in vitamin C. Adding the two together can achieve a balanced nutrition.

7>>Cactus sizzling beef tenderloin

Ingredients:

200g beef tenderloin, 50g cactus, 50g onion, 150g vegetable oil, refined salt 4 grams, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of MSG, 3 grams of ginger juice, and 20 grams of water starch.

Preparation method:

1. Cut the beef into slices, add salt, soy sauce, cooking wine, monosodium glutamate, and water starch and mix well, set aside.

2. Remove the thorns from the cactus, cut into slices with a slope knife, slice the onion, and set aside; combine ginger juice, cooking wine, salt, and monosodium glutamate into a sauce for later use.

3. Heat the wok over high heat, add 100% vegetable oil and heat until it is 80% hot. Slide in the marinated beef slices and stir-fry until they change color and become tender. Set aside.

4. Heat the iron plate on the fire, add a small amount of vegetable oil, add onions and cactus, stir-fry briefly, add beef, cook in the sauce, cover and simmer briefly.

5. Before serving, sprinkle some cactus slices and drizzle with sesame oil.

The key to production: the beef tenderloin oil must be warm enough to make it tender, the ginger juice must be mixed well, and the iron plate must be hot.

Features: Beautiful shape, refreshing and hot taste.

8>> Sizzling beef fillet

Ingredients:

2 pieces of fresh chilled steak, 1 onion, 1/2 green pepper, red bell pepper 1/2, 2 tbsp oil, 1 tsp cornstarch, 1 tsp soy sauce, 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tsp wine, 2 tbsp water, 1 tsp cornstarch.

Method

1. Cut the steak into strips and mix with 1 tsp of cornstarch and 1 tsp of soy sauce. Drain and add 3 tbsp of soy sauce, 1 tsp of sesame oil, 1 tsp of sugar and wine. Mix 1 teaspoon, 2 tablespoons of water, and 1 teaspoon of starch powder in a small bowl.

2. Cut green peppers, red peppers and onions into shreds and heat them on the iron plate.

3. Heat 2 tablespoons of oil, sauté the onions until fragrant, then add green and red peppers and beef, add seasoning B and stir-fry evenly, then transfer to a wooden plate.

9>> Qiao Beef Stew

Some people think that "beef stew is delicious but difficult to cook." In fact, it is not difficult. Some people summarize it as follows: "Choose the meat and the soup, use less salt in the yellow sauce base; put in as much seasoning as possible, and use the right heat to make the meat fragrant and tender." When choosing meat, most people always like to buy parts with bright red shreds to make beef stew. In fact, this type of food is more suitable for stir-frying. If used for stew, the meat will become tight and woody. There are many parts of beef suitable for stewing, such as tendon, waist plate, bow, chest, outer spine, etc., accounting for about 70% of the total beef.

These parts have tendons and skin, alternating between fat and thin. They look a bit unsightly on the surface and are not popular with customers. However, as long as they are cooked properly, the meat will be puffy when mature, juicy and rotten, and delicious and delicious. After selecting the meat, rinse the whole piece first to remove the dirt floating on the surface; wipe it clean and cut it into walnut pieces, soak it in clean water for about half an hour to remove the dirt, blood and impurities in it, take it out and set aside, but do not use hot water Or boil the water to tighten the meat, otherwise the meat will become old and difficult to stew.

Adjust the soup: add enough warm water to the pot (subject to covering the meat, the type of pot is not limited), put an appropriate amount of yellow sauce, commonly known as "base" (500 grams of meat, 50 grams of sauce is enough), Stir it up with chopsticks. At this time, the sauce residue will sink to the bottom and the sauce foam will float up. Use a fence to remove the residue and remove the foam to ensure that the broth is colored and not mixed. Soy sauce cannot be used when making soup, because soy sauce contains bitter sugar. When added to the soup and cooked, the broth will also have a slightly bitter taste, and the stewed meat will be greatly inferior in flavor. The amount of soup water should be added at one time, and water should not be added midway. If the soup is not enough, you can only heat or boil water. Do not add cold water in the middle. Otherwise, when the boiled meat encounters cold water, the surface of the meat will easily shrink and become tight, and the heat will not be easily transferred inside. The meat will become hard and skinny, which is not good. Chew and swallow. After the soup is ready, add an appropriate amount of salt.

Place ingredients: Put the cut and washed beef into the pot, and then add the seasonings. Common ingredients include cloves, cinnamon, sweet licorice, Sichuan peppercorns, aniseed, and fennel; or Sichuan peppercorns, aniseed, and cinnamon. No matter what seasonings are used, onions, ginger, and garlic are essential. You can also add some orange peel. If 2.5 kilograms of meat is used as the standard, the amount of condiments can be 20 peppercorns, 4 to 5 aniseed, 3 to 4 pieces of cinnamon, and 3 to 4 inches of green onion. 1 piece of ginger cut (do not cut), 4 to 5 cloves of garlic. Put these ingredients into the pot together, and put the peppercorns, aniseed, and cinnamon into a gauze bag, which can be used 2 to 3 times.

Heat: Cover the pot as soon as the ingredients are put into the pot. When it is wide open, lift off the lid and stew in an open pot to evaporate the smell of blood. After 20 minutes, cover it again and reduce the heat to a low simmer. It will be stewed in about 3 hours. The texture of the beef will be juicy and the soup will be delicious and fragrant. The effect of using a pressure cooker to stew beef is also very good, as long as you control the heat. That is, after boiling the pot on high heat, deflate it for 5 minutes, close the safety valve, change to medium heat after 20 minutes, and wait for another 20 minutes.

Boiled old beef: If you buy a lot of beef, you can apply a layer of dry mustard on the beef the day before it is put into the pot. Rinse the meat before putting it in the pot. The beef treated in this way is not only easy to cook, but also tender. Adding more wine or vinegar when cooking will cook it faster. When cooking beef, first sew a gauze bag, put in a small amount of vegetable leaves, tie the bag, and put it into the pot to stew with the beef, so that the beef cooks quickly and tastes fragrant. When cooking beef (mutton) meat, put two or three shelled walnuts and or a few hawthorns, which will not only cook it faster, but also remove the smell. When braised beef, add a small amount of potherb mustard to make the meat taste delicious.

Ginger tenderizes beef

Ginger is not only a condiment, but it also tenderizes beef. If you find that the beef is a little tough, you can cut the washed fresh ginger into small pieces and mash it, then put the minced ginger into gauze and squeeze out the ginger juice. Mix the ginger juice into the shredded or sliced ??beef and stir evenly. Evenly coat the surface of the beef slices with ginger juice and leave it at room temperature for about 1 hour before cooking as needed. The beef tenderized using this method is tender and delicious, with a rich aroma and no spicy taste from ginger.

Tips for crispy beef stew

To stew the beef, you can add a few hawthorn slices to the pot when stewing the meat, and then simmer slowly over a slow fire. The beef is crispy and delicious. In addition, when cooking beef, you should boil the water first and then put the beef in the pot. This not only preserves the nutrients in the meat, but also makes it taste particularly fragrant.

10>> Hawthorn beef stew

Recipe:

15 grams of hawthorn, 6 grams of safflower, 10 red dates, 6 grams of rehmannia glutinosa, 200 grams of beef, 200 grams of carrots, 10 grams of Shaoxing wine, 10 grams of green onions, 5 grams of ginger, 5 grams of salt

Preparation:

1. Wash and remove the cores of mountain plants, wash and remove impurities from safflower, remove cores from red dates, and slice cooked rehmannia glutinosa into slices; wash the beef, blanch it in boiling water, and cut it into 4 cm square pieces; wash and cut the carrots into 4 cm square pieces; Crush the ginger and cut the green onion into sections.

2． Put the beef, Shaoxing wine, salt, green onions and ginger into a stew pot, add 1000 ml of water, cook over medium heat for 20 minutes, then add 1000 ml of soup, bring to a boil, add carrots, mountain plants, red pepper Flowers, red dates and rehmannia glutinosa are simmered for 50 minutes.

How to eat:

Eat 50 grams of beef once a day, and eat carrots and soup as you like.

Efficacy:

Replenish qi and blood, remove blood stasis and blockage. It is suitable for patients with coronary heart disease and angina pectoris.

11>> Tomato Beef Stew

Ingredients:

Beef ribs, tomatoes, clear sauce, ginger, cooking wine, salt, green onions, grass fruits, edible Oil.

Preparation:

First wash the beef and cut it into small cubes, mince the ginger and cut the onion into sections, then put the pot on the fire and when the oil is 5-60% hot, gradually fry the beef. Take it out; then put the fried beef into the bottom oil in the pot, add water (it is better to cover the meat), add clear sauce, minced ginger, cooking wine, green onions, grass fruits, and salt to taste; finally, put the tomatoes into the boiling water Soak in medium for a while, take out, peel off the skin, cut into crescents, put in the pot, and cook over low heat for 60 minutes.

12>>Braised beef (picture)

Ingredients:

500g beef, 300g radish, 25g each of onion, ginger and cooking wine, salt, A little sugar, 8 grams of pepper and MSG, and 400 grams of peanut oil.

Method:

① Cut the beef into pieces, cut the green onions into long sections, and break the ginger. Peel the radish, cut into pieces, fry in oil until half-cooked and take it out;

② Boil the beef in boiling water to skim off the foam, add ginger, cooking wine, salt, sugar, pepper and MSG to adjust the color and flavor, then simmer over low heat until tender. , add salt and radish, until the radish is rotten.

13>> Braised Beef Noodles

Ingredients:

500 grams of beef, 500 grams of noodles, 250 grams of Chinese cabbage, 10 cups of water, 4 green onions , 2 slices of ginger, 8 pieces of garlic, 4 pieces of star anise, 1 chili pepper; 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy bean paste, and a little sesame oil.

Preparation method:

1. Wash the beef and cut into pieces, scald to remove the blood.

2. Heat the oil in a pan, stir-fry shallots, ginger, green onion segments, star anise, chili, and beef. Add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, and 1 tablespoon of spicy bean paste. Use medium Cook over high heat for about 1 hour.

3. Boil the water, take out the cooked noodles, and then blanch the cabbage.

4. Put a little sesame oil, chopped green onion and beef soup into a bowl, then add noodles, vegetables and beef.

Features:

Fragrant and visibly delicious.

13>> Stir-fried beef with onions

Ingredients:

One onion cut into pieces, 2 tablespoons of water, a small amount of green onion cut into sections, 1 teaspoon of salt , a little vinegar

Marinage:

Shred 500 grams of beef tenderloin, 1 spoon of wine, 1 spoon of corn starch, a little shredded ginger, 1/4 spoon of salt, 1 spoon of water , a little sesame oil

Method:

1. Marinate the marinade for about 30 minutes

2. Add the marinated beef to the pan and add 3 tablespoons of oil Stir-fry, add a little vinegar, cook until about halfway done, set aside

3. Heat the remaining oil, add the green onions, sauté until fragrant, add the onions, stir-fry for a few times, then add the fried beef , then add seasonings, stir-fry and serve?

5》Beer braised beef

Ingredients:

800 grams of beef shank, 1 and a half bottles of beer , 100 grams of onions, 75 grams of bread, 500 grams of boiled potatoes.

Seasoning:

100 grams of cooking oil, 1 bay leaf, appropriate amount of refined salt and pepper.

Preparation:

Wash the beef and cut it into 10 slices, pat it thinly with a meat pat and apply a little salt and pepper; wash and cut the onion into shreds, and soak the bread with water. Grate; set aside. Heat the pot and pour in the cooking oil. When the oil temperature is 50%, add the beef slices and fry until they turn color. Take them out and put them in the stew pot. Stir-fry the shredded onion in the remaining oil until yellow, put it into a stew pot, pour in 1/2 of the beer and simmer over a slow fire, then add refined salt to adjust the taste, then pour in the rest of the beer and broken bread and cook until it boils slightly before eating.

Features:

The wine is fragrant and delicious.

14>>Beef jerky

Ingredients:

500 grams of fresh beef (it doesn’t matter how much, but first let me tell you, 500 grams of beef will only cost 400 Grams or so), hot sauce (hot sauce from different regions is different, there is no way to introduce it now, I hope you guys can try it yourself and choose the one with the best taste), pepper powder, sugar, salt, soy sauce, star anise, cinnamon, daxiang, and cloves A little, 50 grams of sesame seeds

Method:

1. Dice the beef, do not chop it too finely, 1-2 cm square is OK. Mix soy sauce, pepper powder, star anise, Do not add salt when marinating spices such as cinnamon, dixiang, and cloves for 2 hours.

2. Add water to the pot and heat it up. After the water boils, add the mixture of diced beef and spices. Boil over high heat for 20 minutes and then simmer over medium heat for 10 minutes. The purpose is to remove the fat from the beef cubes.

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3. Heat the cooking oil in another pot (not too little, the diced beef absorbs oil very much, otherwise it will stick to the pan), add 3 tablespoons of sugar to stir. Add the diced beef, new star anise, and cloves (I said The new means they are not soaked together just now), and Sichuan pepper powder, stir-fry and add a little soy sauce, hot sauce... Then keep frying, frying, frying, stir-frying, it feels really dry, add in Add a little salt and remove from the pot.

Note:

There should be no water in the whole process. Take out the beef jerky from the water and control the moisture. After removing from the pot, put it into a sealed jar and eat as much as you like. How much, place in a cool place.

15>> Boiled beef

Ingredients:

400 grams of beef tenderloin, 250 grams of celery, 5 cloves of garlic, 3 green onions, and a piece of ginger .

Condiments:

3 tsp Pixian Douban, 25g dried chili pepper, 20g Sichuan peppercorns, 2 tsp light soy sauce, 3% MSG, 2 tsp cooking wine, 3g starch, sweetened 1 teaspoon fermented rice wine, 1 gram baking soda.

Steps:

1. Peel the garlic and smash it into pieces. Remove the fibrous roots from the green onions and tie them into knots. Crush the ginger and set aside.

2. Remove the seeds from the dried chili peppers and cut them into sections. Then put the peppercorns and seeded chili pepper sections in a clean wok and crisp them up over a slow fire.

3. Slice beef tenderloin, add cooking wine, starch, and baking soda and mix well.

4. Heat the wok over high heat, pour in an appropriate amount of salad oil, add garlic, ginger and Pixian bean paste into the pan and stir-fry until fragrant, release the water, and bring to a boil over low heat. Soup.

5. Pour the beef tenderloin slices, scallion knots, sweet fermented rice wine, and light soy sauce into the pot, cook for about 5 minutes, then remove the beef in a large porcelain bowl and add MSG.

6. Add the celery segments to the remaining soup and cook over medium heat until cooked. Pour the soup on top of the beef and sprinkle with the prepared Sichuan peppercorns and chili peppers.

7. Wash the wok, dry it, place it on a high fire, pour 2 taels of salad oil into the pan and heat it until it is 70% hot, then pour the oil into a large porcelain bowl until you can hear it. Sizzling sound, a bowl of boiled beef with perfect color, aroma and taste is done.

16>> Steamed Beef with Vermicelli

Ingredients:

370g beef, 75g rice.

Seasoning:

50 grams of vegetable oil, 30 grams of soy sauce, 3 grams each of Sichuan peppercorns and pepper, 2 grams of chili powder, 8 grams each of onion and ginger, 13 grams of cooking wine (red wine can be used ), 30 grams of bean paste, 5 grams of Sichuan black bean paste, and a little coriander.

Method:

(1) Fry the rice until yellow and grind it into coarse powder. Cut green onions into finely chopped green onions. Chop the tempeh into fine pieces. Mash the ginger, wash and chop with a little soaked coriander.

(2) Cut the beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, ginger water, tempeh, bean paste, pepper, rice flour, etc., put it in a bowl and put it on the drawer Steam until cooked, take out and turn it into a plate and sprinkle with chopped green onion. Use a small dish to hold coriander, Sichuan peppercorns, and pepper and serve.

Features: fresh, tender, mellow, spicy and delicious.

17>> New Zealand Sirloin Steak

Ingredients: 250 grams of imported beef tenderloin, 100 grams of potatoes, 50 grams of shredded onions, 20 grams of minced bacon, broccoli, and carrots 50 grams.

Seasoning: 2 grams each of salt, beef powder, and black pepper, and 50 grams of black pepper juice.

Preparation method:

1. Marinate the beef first, then put the beef into a pan and fry it with butter until mature, then put it in the middle and lower part of the plate.

2. Fry the potato slices until golden brown, stir-fry with shredded onions and minced bacon, mix well with salt, beef powder, and black pepper, and put it in the upper left corner of the plate.

3. Stir-fry broccoli and carrot slices in butter, season with salt and chicken powder, put them in the upper right corner of the plate, and pour the black pepper juice on the beef.

Tips:

1. When making Western dishes, use a hot pot and cold oil, so that it is not easy to burn the pot and the finished product will be bright in color.

2. First stir-fry the onions until they are fragrant.

3. It is not advisable to add enough salt and pepper at one time. It must be added several times to finalize the taste.

18>> Pan-fried steak

Ingredients: 1000g clean beef loin, 50g red pepper, 75g onion, 250g beef broth, 50g flour

Seasoning: 100 grams of cooking oil, 5 grams of refined salt, 200 grams of kefir, 5 grams of red pepper powder, a little pepper

Cooking method: Wash the beef spine and cut it into 10 pieces, beat with a meat beater Pat into a 1.2 cm thick round shape, sprinkle with a little salt, pepper, and flour and marinate for about 1 hour. Wash and dice the red pepper and onion and set aside.

Heat the pan and pour in the cooking oil. When the oil temperature is 50% hot, add the steak dipped in flour and fry until both sides are cooked through. Remove and place on a plate. Stir-fry the diced onion in the remaining oil until yellow, add the red pepper powder and stir-fry briefly, then add the diced red pepper and stir-fry thoroughly, pour in the kefir and beef broth and bring to a boil over high heat. Add salt to adjust the taste to make a red pepper sauce. Top with red pepper sauce when serving.

Features: Fresh and strong fragrance.

19>> Steak with Tomato Sauce

Ingredients:

1000g clean beef ribs, 100g each of onion and carrot, 150g tomato, 50 grams of flour and 500 grams of fried potato chips.

Seasoning:

150 grams of cooking oil, 1 bay leaf, 100 grams of tomato paste, appropriate amounts of salt and pepper

Cooking method:

Wash the beef loin and cut it into 10 slices, beat it into thin slices with a meat patter, cut off the tendons and chop into rounds with a knife, add a little salt and pepper to marinate for a while; wash the onions and shred them; wash the carrots slice. Wash and cut tomatoes into pieces and set aside. Heat the pot and pour in cooking oil. When the oil temperature is 50%, add the steak dipped in flour and fry until it turns yellow. Remove and put it into a baking pan. Use the remaining oil to fry the shredded onion, carrot slices and bay leaves until it turns yellow. yellow, add tomato soy sauce until the oil turns red, pour in beef broth, boil the tomato pieces over high heat, add refined salt to adjust the taste, pour it on the steak, and bake it in the oven. Serve with fried potato chips.

Features: Fresh and strong fragrance.