Raw shredded beef

Ingredients:

3g of beef tenderloin, 1g of Pak Lei, 25g of fried sesame seeds, a little parsley, and appropriate amounts of refined salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, white sugar, white pepper, mashed garlic, shredded onion and sesame oil.

Practice:

1. Shred beef tenderloin, mix well with vinegar, then put it in cold boiled water to wash vinegar and blood, and mix well with sesame seeds and various seasonings for later use; Wash the coriander, drain the water and put it at the bottom of the plate. [Gourmet China ]

2. Put shredded beef tenderloin and shredded Pak Lei in the dish and mix well with coriander.

characteristics:

spicy, fresh, fragrant, slightly sweet and sour, crisp and tender, with unique flavor.

Dry-mixed beef

Ingredients:

15g of beef, 1g of fried peanuts, 1g of cooked Chili oil, 4g of soy sauce, 5g of onion, 1g of salt, 1g of sugar, a little of pepper powder and monosodium glutamate respectively.

Practice:

1. Wash the beef, cook it in a boiling pot, scoop it up, cool it and cut it into pieces; Cut the onion into 2.5 cm long sections; Peanuts are ground fine.

2. Put the beef slices into a bowl, add salt and mix them to taste, then add Chili oil, white sugar, soy sauce, monosodium glutamate and pepper powder and mix them again. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and put them into a plate.

characteristics:

spicy and delicious, suitable for wine and rice.

Dry-mixed ox head meat

Ingredients:

1 ox head, and appropriate amounts of pepper powder, Chili oil, onion, ginger, wine, monosodium glutamate and refined salt.

Practice:

1. Saw off the horns of the bull's head, scorch the leather surface with fire, and scrape off the burnt surface with a knife until there are no hairy roots. Start from the top when burning, and be careful not to burn the skin. Soak the skin soft with water after burning, scrape it clean with a knife, wash it, put the whole cow's head in a pot and cook it until it can be boned, then remove it and remove it. Keep the shape of the bull's head when removing the bone, and don't make it fall apart. Scrape it again in water, remove the unclean edges and broken parts, and wash it with water to remove the colloidal smell.

2. Add onion (whole root), ginger (broken), wine and water to boil the ox head meat, soak it in the original soup, cool it thoroughly, then take it out and dry it.

3. When eating, cut the ox head meat into thin slices, and cut the onion into horse ears. First, mix the ox head meat with salt and monosodium glutamate, and then add the onion, pepper powder and Chili oil. [Gourmet China ]

Features:

Crispy skin and rotten meat, spicy and delicious.

Cooking points:

It is better to marinate with white brine soup after bone removal, or to marinate with red brine soup after bone removal. In addition, sheep's head can also be used to cook this dish.

mixed flower tendon

raw materials:

25g of cooked beef tendon, 25g of cucumber, 25g of winter bamboo shoots, and appropriate amounts of soy sauce, vinegar, mustard (prepared), monosodium glutamate, cooking wine and sesame oil.

Practice:

1. Shred beef tendon; Wash cucumber and shred; Shredded winter bamboo shoots, scalded with boiling water, taken out, supercooled with cold water, and drained for later use.

2. Dish the cut ingredients and pour the juice with various seasonings.

Features:

Light and refreshing, with unique flavor.

Spicy beef

Ingredients:

75g of beef hind leg meat, 25g of yellow wine, 15g of scallion, 5g of soy sauce, 5g of sesame seeds, 1g of refined salt, 3 pieces of pepper, 5g of sugar, 15g of sesame oil, 2g of monosodium glutamate, 5g of dried Chili powder, 15g of onion segments, 1,5g of clear soup and ginger.

Practice:

1. Wash the beef hind leg meat, cut it into two pieces, soak it in cold water for 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring it to a boil, skim the froth, turn to low heat and cook it for 3 hours. When the beef is 9% rotten, take it out and control the soup, and let it cool.

2. Stir-fry sesame seeds and air-cool; Wash the scallion and cut it into powder; Put the dried Chili powder in a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 8% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, white sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.

3. Cut the cooked beef into rectangular slices, put them on a plate, pour spicy sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.

characteristics:

beef is flexible, spicy and delicious, and it is most suitable to accompany wine.

shredded ginger mixed with venetian blinds

Ingredients:

5g of beef venetian blinds, 15g of shredded ginger, onion, ginger, garlic paste, soy sauce, cooking wine, sugar, monosodium glutamate, vinegar, sesame oil and clear soup.

Practice:

1. Blanch the tripe in water, scoop it up and put it in cold water, scrape off the black film, and wash it with clean water. When the tripe is snow white, drain it for later use.

2. Put the wok on medium fire, add clean water, bring to a boil, add onion, ginger, beef venetian and cooking wine, and cook for about 4 hours. When the beef venetian reaches 8% maturity, take out and drain the soup. After cooling, cut into filaments (the finer the better).

3. Put the wok on medium fire, add clear soup, bring to a boil, add shredded beef leaves, scald, drain the soup, cool, put on a plate, add shredded ginger, mix garlic, soy sauce, white sugar, vinegar, monosodium glutamate and sesame oil into juice, and pour it on the beef leaves. [Gourmet China]

Features: delicious and fragrant, drinking delicacies

White-cut beef

Ingredients:

6g beef tendon, 25g white soy sauce, 2g shredded red pepper, 1g monosodium glutamate, 5g coriander, 25g sesame oil, 1g garlic, 1g refined salt, 1g onion and ginger.

Practice:

1. Wash the beef tendon, remove the blood, scald it with boiling water once, put it in a pot, submerge it with clear water, bring it to a boil on a high fire, skim off the floating foam, add yellow wine, star anise, ginger (pat loose), onion and salt, cover it tightly, move it to a low fire and cook it until it is crisp and rotten, and use chopsticks to poke it.

2. Slice the beef, arrange it neatly in a flat plate, mix the white soy sauce, monosodium glutamate and sesame oil in a bowl, pour it on the beef slices, sprinkle with parsley, shredded red pepper and garlic, and serve.

Features:

The beef is gray in color, original, crisp and delicious.

Stir-fried beef sausage

Ingredients:

5g of beef sausage head, 25g of refined salt, 25g of onion, 12g of soy sauce, 15g of ginger slices, 5g of balsamic vinegar, 2g of star anise, 5g of coriander, 2g of fennel, 5g of shredded red pepper, 2g of cinnamon, 5g of sugar, 2g of clove and 5g of alum.

Practice:

1. Wash the head of ox intestines with clear water first, put it in a basin, add alum and refined salt and rub it repeatedly, remove mucus and yellow water, wash it, put it in a boiling water pot, scald it thoroughly, take it out, and then wash it with clear water.

2. ignite the iron pan, pour enough water into it, put it into the head of the ox pan, put the star anise, cinnamon, fennel, clove and cardamom into a gauze bag, tie it tightly, put it into the pot, add onion, ginger and white sugar to boil, simmer on low heat until it is thoroughly rotten, take out the soup and let it cool.

3. Slice the beef intestines into filaments, put them in a dish, pour soy sauce, balsamic vinegar and sesame oil, and sprinkle with shredded red pepper and parsley.

characteristics:

it is rotten and delicious, especially with wine.