Preface

Beef is divided into four types: yellow beef, buffalo, yak, and dairy cattle, of which yellow beef is the best. Yellow beef is generally brownish red or dark red in color, with yellow fat, thicker muscle fibers, and no fat interspersed between the muscles. Bullock beef muscle is firm, soft, oily, red, a small amount of yellow fat under the skin, between the muscle is also mixed with a small amount of fat, the best quality. The calf beef is light rose color, the meat is soft and loose, the fat between the muscles is very little, the nutritional value of the meat and the fresh taste is far less than the adult beef. Beef females are bright red in color and softer in muscle than males. Older cows often have no fat under the skin, only a small amount of fat between the muscles. In addition, the southern buffalo meat, meat color is darker than yellow beef, muscle fibers are thick and loose, with purple luster. The fat is yellow, dry and less viscous, the meat is not easy to cook, meat quality is poor, not as good as yellow beef.

Scrambled Beef with Eggs and Tomatoes

Ingredients: 114 grams of beef, two eggs, two chopped green onions, two tablespoons of tomato juice, 500 grams of tomatoes.

Marinade: ? tablespoon soy sauce, ? teaspoon sugar, 1 teaspoon cornstarch, ? tablespoon water.

Seasoning: ? teaspoon salt, 2 tablespoons sugar, 1 teaspoon fresh dew (or soy sauce instead). One teaspoon cornstarch, two tablespoons water.

Step by step:

1. Whisk the eggs well.

2. Thinly slice the beef across the grain. Add marinade and marinate for ten minutes. Put down two tablespoons of oil, put down the beef stir fry, spatula up.

3. Wash tomatoes, remove core and cut into pieces. Put down one tablespoon of oil, sauté the tomatoes, add about half a cup of water to boil, roll and cook for about five minutes with slow fire, add the tomato juice and seasoning pockets well. Pour in the eggs, without spatula or cover, and let them cook well. Put down the beef and green onions and then well, buried dedication, on the plate

Dry-fried shredded beef?

Raw materials:

Tender beef 300 grams, 75 grams of tender celery, 25 grams of soy sauce, 25 grams of cooking wine, 10 grams of salt, 10 grams of sugar, 10 grams of pepper, 10 grams of paprika, 10 grams of paprika, Pixi County 50 grams of soybean, vinegar, a little, shredded ginger.

Method steps:

1, the beef and celery cut into 4 centimeters or so shredded to be used.

2, the pan is hot, put the oil, the oil is hot, the beef into the stir-fry, until the beef moisture stir-fry dry, the oil becomes clear, add the bean paste and chili powder continue to stir-fry, stir-fry soy sauce flavor, under the ginger, cooking wine and then stir-fry a few times, add soy sauce, sugar, monosodium glutamate, salt, a few drops of vinegar, and then into the celery, stir-fry for a few times, into the dish, sprinkle with pepper into it.

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