Beef depends on what you like to eat. Different cooking methods have different tastes. It is not advisable to eat beef often when frying and stewing, but once a week. Beef is not easy to ripen and rot. When cooking, put a hawthorn, an orange peel or a little tea to make it easy to rot. It is better to preserve nutrients in stewed beef. The muscle fiber of beef is rough and difficult to digest, and it is also high in cholesterol and fat, so the elderly, children and people with weak digestion should not eat more, or eat some tender beef properly. Western modern medical research believes that beef belongs to red meat, which contains a malodorous acetaldehyde, and excessive intake is harmful to health. People suffering from skin diseases, liver diseases and kidney diseases should eat carefully. Introduce several common practices: 1, the sauce beef is actually quite simple 1. Cut a whole piece of beef (weighing two kilograms) into three pieces and wash it. Put cold water in the pot, put the cut beef (the water has not passed the beef), boil it over high fire, take out the beef and wash it. PS: It is more suitable to make beef with sauce with tendons and meat on the calf. 2. Put a proper amount of water (without beef) in the pot, and then add spiced powder, sugar, salt, soy sauce, star anise, dried pepper, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If a pressure cooker is used, it can be boiled for about 10 minutes after aeration. 3. Soak the cooked beef in the soup for one night, take it out the next day, and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to follow the texture of the meat, preferably vertically, so that it is not difficult to eat. 4. Put the cut beef in a plate. Take a little beef marinade, heat it, pour it on the beef, and then add sesame oil and chopped green onion. 2. Use hot water instead of cold water for beef stew. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching out of the meat and keep the meat delicious; After the strong fire is boiled, remove the lid and stew for 20 minutes to remove the odor, then cover it and switch to low heat to play the role of stewing. In the process of cooking, put the salt late and add enough water at a time. If you find that there is little water, you should add boiling water. Wrap a little tea in gauze, put it in a pot and stew it with beef. The meat is cooked quickly and tastes fragrant. Add some wine or vinegar. 1 kg beef stewed with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar can also make the meat soft and rotten. Put a few hawthorn or radish in the meat pot, which can cook quickly and remove the odor. 3. curry beef Ingredients: appropriate amount of beef, one or two onions, four or five seasonings of potatoes: appropriate amount of raw oil, more than a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 1 5g or so, appropriate amount of salt, and boiling water:1.Cut the beef into one-inch square pieces, shred the onions, and. 2, add water to the pot, add beef, ginger, white wine a little, after the fire is boiled, move down the stove. Remove ginger pieces and wash beef for later use; 3. Put the pot on a big fire, add oil after heating, add pepper particles and stir-fry until the oil temperature is high, then add onion and stir-fry. Add beef to onion and stir fry after eating oil, then add potato pieces and stir fry together; 4. Then pour in the melted curry, stir it evenly, cover the pot and simmer on low heat, stir it from time to time, and try to decide whether to add salt according to personal taste; 5, until the potatoes are crisp and rotten, you can take the pot and put it on the plate. 4, beef jerky practice first slice the beef, add salt and marinate in the refrigerator 10 minutes or more. Heat the pan, add oil (you can add a little pepper oil), add beef slices and stir fry. Add wine, one or two spoonfuls of light soy sauce, one spoonful of dark soy sauce. Add dried capsicum, stir-fry, add ginger powder, stir-fry, add spiced powder, stir-fry, add cumin powder, stir-fry, add pepper powder as soon as it is out of the pan, stir-fry until the water is dry and fragrant, and turn off the heat. Sprinkle a handful of fried sesame seeds, mix well and take out the pot. Note: 1. I've been frying beef brisket and cutting it into slices about 5 mm thick. 2. This time, I used pepper directly, and finally added some pepper powder when I was out of the pot. 3. I suggest you fry in an iron pan. After adding seasoning powder, it is easy to stick to the pot. Here's the original recipe: beef should be processed after being bought, which is the same as usual, but I didn't water the beef, and I don't know if it can be washed. Of course, you should also put oil, and the oil should be based on the amount of your own meat. But be sure to keep your fire down and be patient. In this way, there will be no "situation" in which the lampblack is full and spicy and difficult to control. Hehe ... And beef will taste better. Put the dried pepper and part of the pepper (2/3) into the oil pan that is not too hot, and add the beef when it feels fragrant, or put the beef earlier and slowly disperse it. Then I put ginger powder, 13 incense, sugar and salt. Then add 1/3 pepper and stir-fry until the water in the beef is completely dry (until you want it to be dry). Be careful not to paste the pot. My practice is not in accordance with the formal recipe, but based on the recommendation of others and my own actual situation. So everyone thinks it's inappropriate, so adjust it according to your own situation. I believe that the result will be very satisfactory, fragrant. 5. The method of boiling beef raw materials: 400 grams of beef tenderloin, 250 grams of celery, 5 cloves of garlic, 3 onions and 1 piece of ginger. Seasonings: 3 teaspoons of Pixian watercress, 25g of dried pepper, 20g of pepper, 2 teaspoons of light soy sauce, 3 minutes of monosodium glutamate, 2 teaspoons of cooking wine, 3g of starch, liqueur 1 teaspoon, baking soda powder 1 gram. Steps: 1. Peel the garlic, smash it, remove the fibrous roots of the onion and beat it into ginger and smash it for later use. 2. Cut the dried pepper into sections, then put the pepper and the seedless pepper sections in a clean wok and crisp them with a slow fire. 3. Slice the tenderloin and mix well with cooking wine, starch and baking soda. 4. Heat the wok on a high fire, pour a proper amount of salad oil, pour garlic, ginger and Pixian watercress into the wok and stir-fry until fragrant, let go of the water, and cook the soup with low fire. 5. Pour the beef tenderloin slices, onion knots, liqueur and soy sauce into the pot, cook for about 5 minutes, then pick up the beef in a large porcelain bowl and put monosodium glutamate. 6. In the remaining soup, add celery and cook it over medium heat until it is 80% cooked. Pour the soup on the beef and sprinkle with prepared pepper and pepper. 7. Wash the wok, dry it, put it on a strong fire, pour salad oil into the wok and heat it to 70%, then pour the oil into the big porcelain bowl, and you can hear the sizzling sound. A bowl of boiled beef with color, fragrance and taste will be done. 6, the practice of dry-fried beef specific practices: Step 1: buy two pounds of good beef in the cow pier and put it in the pot to leach blood. Step 2: Heat the oil to 70%, then add a spoonful of sugar (preferably brown sugar), stir-fry until golden brown, then add water, add pepper, star anise, cinnamon, sharp pepper, salt and monosodium glutamate to the water, and after boiling, put the soaked beef in brine and marinate it with low fire for more than an hour. The third step is to put the beef into the pot: after marinating, cut the beef into thin slices, and here will test your knife work. Next, burn the oil to 70% heat, fry it in the oil until it is golden brown, and then fish it out. If you want to eat a little burnt beef, fry it for a while, otherwise fry it for a while. Step 4: fry the fried beef in oil, ginger powder, pepper powder, a little chicken essence or monosodium glutamate for a while, and you're done. 7. There are two ways to tear beef by hand. First, buy a bottle of marinade, boil a large piece of beef weighing about half a catty with ginger wine to bleed water, rinse it off, pour the marinade, put the beef pieces in, turn to a low heat after boiling, marinate for about 40 minutes, stick it in with chopsticks without bleeding, and turn off the fire. Soak in juice for about half a day, let it cool, cut into small strips, fry in oil pan until the surface is dry, take it out, put it on a plate, and serve it with salt and pepper dishes. Two: beef 1 kg (it is enough to make hand-torn beef when you buy it), cut into 8 cm long strips, 1.5 cm long, put thirteen spices, oil, salt, fermented bean curd, vinegar and sugar in the pressure cooker for half a day, add a little water, cook with strong fire 10 minute, take out, and wash with clear water. Can't be too hot) When it is yellow, you can put it on the plate, sprinkle with salt and pepper and add cumin powder ............................................................................................................................................ Method: 1, mix the powder with cold water (add a little refined salt) and knead it evenly. 2. Chop beef into pieces, chop leeks, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate, sesame oil, etc., and mix well to make stuffing. 3. Knead the dough into long strips, and make it into small doses every two. Press the dough flat, spread the beef stuffing, tighten the mouth of the dough, and press it into a circle by hand to open the cookies. 4. Heat a flat pot and pour oil on it. Put the cookies in the pot and fry them repeatedly on both sides with slow fire until the cakes swell. 9. Ingredients for stewed beef with potatoes: 200g beef, 3 potatoes, carrots 1/2, and 30g beans. Accessories: 2 slices of ginger, salad oil, liquor, broth, cooking wine, sugar, soy sauce and salt. Practice: 1, slice beef, peel potatoes, cut into pieces, and soak in clean water 10 minutes. 2. Peel the carrots and cut them into small pieces. Blanch the beans with salted boiling water, then drain them with cold water and cut them into sections. Cut the ginger slices into shreds. 3. Stir-fry beef and shredded ginger in a hot oil pan. When the beef becomes discolored, add potatoes and carrots and stir-fry. 4. Add appropriate amount of white wine and broth and cook with low heat. 5. Add cooking wine and sugar, cover and cook for 8 minutes. 6. Add soy sauce and cook for 5 minutes. Pour in beans and cook for 5 minutes.

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