Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Water can prevent miscarriage and nourish the heart, and beef can harmonize the stomach, strengthen the spleen and stomach, and strengthen the bones and muscles. Today, our family will share with you 13 common practices of beef.
Apart from pork, beef should be one of the longest-eaten meats. How to cook beef? Recommend thirteen home-cooked beef recipes | Great appetizer recipes!
Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Water can prevent miscarriage and nourish the heart, and beef can harmonize the stomach, strengthen the spleen and stomach, and strengthen the bones and muscles. Today, our family will share with you 13 common practices of beef.
1. Stewed beef
material
400 grams of beef, green bamboo shoots, garlic sprouts, beef soup, pepper, dried pepper, ginger, chopped green onion, salt, bean paste, salt, monosodium glutamate, starch and oil.
working methods
1. Slice beef and add starch and salt for 10 minutes.
2. Garlic and green bamboo shoots are cut into sections, and ginger is cut into sections.
3. Heat the oil pan, stir-fry the dried peppers and prickly ash, remove them and crush them for later use.
4. Leave the oil in the pan, add Jiang Mo and a tablespoon of spicy watercress, stir-fry, add broth, add green bamboo shoots and garlic sprouts, cook until it is broken, remove and spread at the bottom of the bowl for later use.
5. Shake the beef slices into the pot and cook them. Spread it on the cooked green bamboo shoots and garlic seedlings, add a little soup, sprinkle with pepper, pepper and chopped green onion.
6, the oil in the pot is eight ripe, and it can be poured on the pepper.
Step 2 stew beef
material
600g of beef brisket, 2 tbsps of cooking wine, 2 tbsps of soy sauce 1 tbsps, 2 tbsps of soy sauce 1 tbsps of sugar, a proper amount of salt, 6 pieces of garlic, 4 pieces of green onion, 4 slices of ginger, 8 star anise 1 piece, cinnamon 1 piece, and 4 pieces of dried peppers.
working methods
1. Cut the beef into pieces, blanch it in boiling water for one minute, then take it out and rinse it.
2. Heat 2 tablespoons of oil in a wok, and saute spices such as shallots, ginger slices and garlic.
3. Stir-fry the beef a little.
4. Add soy sauce and stir fry, pour cooking wine and soy sauce and stir fry evenly.
5. Add a proper amount of boiling water (the amount of water should not exceed that of beef), bring it to a boil with high fire, then turn to low fire and stew for about 90 minutes.
6. Finally, add the right amount of sugar and salt to taste, and turn on the fire to concentrate the soup.
3. roast beef with potatoes
material
Beef, potato hob meat, carrot hob meat, soy sauce, soy sauce, ginger slices, onion segments, garlic cloves, star anise, pepper, cinnamon, salt, sugar and coriander.
working methods
1. Cut the beef into small pieces, boil the water in the pot, blanch the blood and drain it for later use.
2. Put the oil in the pan, heat it, stir-fry the star anise, pepper and cinnamon, shovel it out and put it in the leaking ball to cook. Add ginger slices, onion slices, garlic cloves and spices in front and stir-fry until fragrant. I put ginger slices, onion slices, garlic cloves in the remaining oil, stir-fry until fragrant, then add the drained beef and stir well.
3. Add cooking wine, soy sauce and soy sauce, stir-fry evenly and heat the water (it must be hot water, otherwise the beef in cold water will be tight and difficult to boil). Just flooded beef, put 2 miles of seasoning to leak the ball. After the fire boils, simmer for about an hour, depending on the size of the cut beef.
4. When the beef is stewed until soft and rotten, add potatoes, carrots, salt and sugar, stir well, and then continue to stew until the potatoes. After the carrot is tasted, the soup will be thickened by fire, and then it can be served.
5. Sprinkle coriander to taste better.
4. Sauté ed beef with onion
material
500g beef, onion 1 root, a little garlic, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine, soy sauce.
working methods
1. Slice beef, add egg white, cooking wine and soy sauce, marinate for 10 minutes, and add starch and cooking oil.
2. After the oil in the pot is hot, saute half of the onion and garlic.
3.Stir-fr
1. Prepare the required materials.
2. Slice the beef, add cooking wine, soy sauce, sugar, baking soda, starch and a little water, mix well, then pour 1 teaspoon sesame oil for sizing and pickling for 30 minutes.
3. Eggs 1 spoon of water, add a little cooking wine and salt and break into egg liquid for later use.
4. Pour the vegetable oil into the wok. When it is 40% hot, add the beef slices and slide for 8 minutes. For later use.
5. Pour the beef slices into the egg mixture, add the chopped green onion and mix well.
6. Heat oil in a wok, pour in the egg liquid containing beef slices and stir fry.
7. Stir fry until the egg mixture has not completely solidified. Finally, pour in a little sesame oil and mix well.
6.beef with black pepper
material
Beef, shredded onion, vegetable oil, black pepper, baking soda, egg white, starch, chicken essence, salt, soy sauce, soy sauce, cooking wine.
working methods
1. Cut beef into rectangular pieces, add baking soda and scrape evenly. Leave it for half an hour.
2. Take out the beef, egg white and soy sauce and cook the wine evenly. Leave 1 hour.
3. Add chicken powder to beef, starch it, lubricate it in an oil pan until it is cooked, and pour it into a colander to drain the oil for later use.
4. Put the wok on fire, add oil, add onion and stir-fry until fragrant, add black pepper, salt and chicken essence to taste, add beef slices, stir-fry evenly, and then take the wok and put it on the plate.
7. Hangzhou pepper beef tenderloin
material
Beef, pepper, cooking wine, chicken essence, yellow wine, soy sauce, soy sauce, sugar, starch.
working methods
1. Add yellow wine, soy sauce, soy sauce, a little sugar and starch to beef tenderloin and marinate for 10 minutes.
2, Hangzhou pepper rolling knife cut into strips, washed with water, mainly to remove seeds.
3. Put a little oil in the pot and fry the peppers into tiger skins. Remember to add a little salt and start the pot (because beef is easy to age, it will not taste good if the peppers are not fried into tiger skins, so I usually fry them separately first).
4. Add oil and heat it (the fire is bigger), so that the tenderness of beef will be locked. Stir-fry the beef until it is half-cooked.
5. Add the fried pepper.
6. Stir-fry until 78% mature and season with cooking wine and chicken essence.
8. beef with sand tea
material
Beef 1 50g, Chinese kale 300g, garlic 3, Shacha Chili sauce 2 tbsp, oyster sauce 1 tsp, salt 1 6 tsp, refined sugar 1 2 tsp, cooking wine1tsp, and water/kloc.
working methods
1. Wash and slice beef, put it in marinade and marinate for 20 minutes.
2. Cut the cabbage into small pieces, wash and drain; Chop garlic for later use.
3. Put about 2 tablespoons of salad oil in the pot, stir-fry the beef with method 1 in the pot until the surface of the beef turns white, and take it out.
4. Put 1 tablespoon of oil in another pot, put a little oil in the pot, add the vegetable stalks after the oil is hot, stir fry, and put the minced garlic and shacha hot sauce in the pot to stir fry.
5. Add oyster sauce, salt, fine sugar, cooking wine and water and mix well.
6. Stir-fry the beef for 5 seconds on high fire, then add the cabbage in practice 2 and stir-fry for about half a minute.
7. Hook the thin sauce with too much white powder, stir well and sprinkle with sesame oil.
9. curry beef
material
500g beef, curry powder about 15g, half onion, potato 1 piece, carrot 1 root, a small piece of ginger, a little white wine (or cooking wine) and a proper amount of salt.
working methods
1. Cut the beef into small pieces about an inch. Shred onions, peel potatoes, and cut into 2 cm square pieces. Dissolve curry powder in 300 ml boiling water for later use.
2. add water to the pot, add beef pieces, ginger slices and a little white wine. After the fire boils, take out the beef and wash it for later use.
3. Heat the pan, put the oil, add the onion and stir fry after the oil is hot. Add beef, stir-fry onion until soft, then add potato pieces and stir-fry together.
4. Then pour in the melted curry and stir well. Add the right amount of boiling water. Cover the pot and stew, then stew. Stir from time to time and add salt when stewing quickly.
When the beef is tender, it can be eaten in the pot.
10. Sauteed beef with pickles.
Materials:
Beef, pepper, pickles
1. Cross-cut beef, cut about 3mm, and then cut into small pieces. Cut red pepper into pieces, cut green garlic into pieces.
2. Cut the beef, add 1 tablespoon (15ml) light soy sauce, a little black pepper, 1 egg white, 3g salt and a little starch for pickling 1 hour.
3. put a little more hot oil in the pot, stir-fry the beef quickly until it changes color, and put it out for use. Then ad
The beef should be marinated 1 hour in advance, and then stir-fried quickly by fire, so that the fried beef is tender.
Kimchi itself has a certain salty taste, so put less salt.
This dish tastes hot and sour and delicious.
1, beef stew with tomatoes
Materials:
500g of beef, 50g of tomato 1 00g, 5g of light soy sauce, 5g of cooking wine, 5g of onion1root, 5g of salt, 2g of star anise and 5g of salad oil.
1. Cut beef and tomato.
2. Pour salad oil into the pot. After 70% heat, add green onions and stir fry, then add beef and stir fry.
3. Add star anise and appropriate amount of soy sauce.
4. Appropriate amount of cooking wine and salt.
5, enough water, the fire is boiled, and the floating foam is removed.
6, turn to low heat stew 1 hour. In this way, be sure to stew it a little, and then pour the tomato pieces in. When the tomatoes are ripe, you can turn off the heat and cook.
12. Fried beef with cabbage.
1. Prepare the required ingredients
2 pieces of beef, seasoned with salt 1g, chicken essence 1g, sugar 1g, cooking wine 2g, soy sauce 2g, oyster sauce 2g, wet starch 5g and oil 2g;
3. Burn the oil in the pot, fry the beef until it is shaped, and then take it out;
4 pot of hot oil, add garlic powder and millet pepper and stir fry;
5 add amaranth and stir-fry until it is slightly soft, then add red pepper strips and stir-fry together;
6 Add 20g of water to the pot, add salt 1g, 2g of chicken essence, 3g of sugar, 3g of cooking wine, 3g of soy sauce and 2g of oyster sauce for seasoning;
7 Add beef and simmer for 30 seconds, then thicken with low heat;
Finally, the fire was blown out of the pot.
13. Xihu beef soup
material
Beef 1 small piece, 2 shiitake mushrooms, coriander 1 small handful, egg white 1 piece, salt, monosodium glutamate, pepper and cornmeal.
working methods
1. Freeze the beef a little and cut it into small pieces.
2. Cut the mushroom into small pieces, take the egg white from the egg and pour it into the soup bowl for later use. Chop coriander ~
3. Boil the water in the pot, add the beef (if you are very particular, you can soak it in water in advance), skim off the floating foam, add the mushrooms, boil the water for a while, and add salt and pepper.
4. Thicken with wet starch, pour into a soup bowl filled with egg white, stir quickly and evenly, so that the egg white becomes flying floc, and finally sprinkle with coriander.