How to cook dried beef delicious?

How to make dried beef delicious?

Do you like to eat shredded beef?

Soak the beef in water, then slice and shred it, and put the starch aside for later use.

Cut parsley into small pieces (just as long as shredded beef), and shred green onions.

Add oil, fry the beef in the pot, and then fish it up for later use. 、

Then leave some base oil in the pot, put dried pepper segments (according to personal taste) and pepper granules, then put ginger and garlic powder, then add celery and green onions, then add coriander, then add shredded beef, add a little sugar, salt and monosodium glutamate, and start the pot.

Another method is to slice the beef, cut the pepper into a hob, put the base oil in the pot, heat the beef slices, then stir-fry, add the minced ginger and garlic, add the chopped green onion, stir-fry for a while, add the pepper pieces, stir-fry, then add salt, monosodium glutamate and a little cooking wine.

There is another kind, directly make beef jerky, fry it, put Chili powder, sesame seeds, salt, sugar and stir-fry.

Made it

Stir-fried beef How to stir-fry beef when it is dried?

I like to eat dry stir-fried beef shreds. Slice beef in water, then shred it, and put aside starch. Cut celery into sections for later use (just like shredded beef). Cut onion into oil, fry it in a pan, and take it out for later use. Leave some base oil in the pan, put dried Chili sections (according to the taste). Put pepper particles in ginger and garlic, celery and onion, put some coriander and beef shreds, put some sugar and salt in monosodium glutamate, and put another kind of beef slices and pepper into the pan. Put the base oil in the pan, heat the beef slices, stir fry

How to make homemade dry beef is delicious?

Fried celery with dried beef

1. Celery, green and red peppers, dried beef, coriander,

2. Wash celery, remove leaves and cut into sections, and cut parsley for later use.

3. Wash and slice the beef, put water in the pot, cook the beef for 2 minutes, remove and drain for later use.

4. Put the oil in the pan and stir-fry the beef for one minute.

5. Add garlic and celery and stir-fry until cooked

6. Add green and red peppers and stir well with a little salt.

7. Finally, add coriander and shredded ginger.

8. Stir fry for a while.

foodstuff

Ingredients

beef

Half a catty

ingredients

dry red pepper

eight

cumin

A small spoon

step

1. Prepare edible beef, wash and cut into small pieces.

2. After the oil is hot, add the dried pepper, then add the beef and stir-fry for about three minutes. After the beef changes color, add the salt, stir-fry for a little while, and put the cumin before the pan.

How to make beef slices delicious?

Snack beef

Ingredients: beef, dried red pepper, green pepper, celery, ginger, garlic, soy sauce, soy sauce, pepper, raw flour, pepper and cooking wine.

Practice:

Slice or shred beef, celery, dried red pepper, green and red pepper, ginger and garlic, and the ingredients are ready.

Introduce a little soy sauce, soy sauce and cornflour into beef and mix well for later use.

Pour oil into the pot (more oil than usual for cooking). When the oil is hot, pour pepper, stir-fry until fragrant, take it out, then pour some minced garlic and shredded ginger, stir-fry until fragrant, and then add meat.

After the meat is fried and discolored, take it out. After the dry red pepper is poured into the stir-fry, add the green pepper, stir-fry for a while, add some soy sauce and salt, and add a little monosodium glutamate to taste when it is almost cooked.

Such a plate of stir-fried beef will be out of the pot.

Spiced sauce beef

Ingredients: beef, pepper, aniseed, cinnamon, tea, ginger, onion, white wine, sugar, soy sauce, fragrant leaves and salt.

Practice:

Soak the beef in water for several hours, changing the water 2-3 times in the middle until the blood is no longer leached.

Put pepper, aniseed, cinnamon and tea into gauze to make a seasoning package.

Pour the beef into the pressure cooker, all the onions, ginger and garlic into the water, add some salt, sugar, soy sauce and a tablespoon of white wine, then put the seasoning bag in and cook for about 40 minutes.

Take out, cool and slice.

How to cook beef jerky How to cook spicy beef jerky?

Finishing): 1. Wash beef jerky and cut it into thin slices; Cleaning dried capsicum, removing seeds and chopping into powder, shredding ginger, flaking garlic, peeling, dicing, and cutting coriander into sections; 2. Put the oil in a hot pot, fry the pepper and remove it. 3. Add beef jerky and stir-fry until it is beef.

The practice of beef, how to eat dry-cut beef, and the home-made practice of dry-cut beef.

Ingredients and materials

Joy Niu rou

Sichuan pepper

salt

Jiangxiangke food

cinnamon

eight angles

Amomum tsao-ko

Dried hawthorn

dark soy sauce

light soy sauce

Rock candy is like food.

five spice powder

myrcia

The practice of dry cutting beef

1. Wash Niu Jianzi, and cut several times in the front and back with a knife, in order to taste when pickling.

2. Rub salt and pepper, the amount of salt can be slightly larger.

3. *** After a while, put it in a sealed bag and put it in the refrigerator. It is best to take it out after 24 hours a day and night.

4. Wash the beef tendon, blanch it for 3 minutes, put it in cold water immediately, and wash it for use.

5. Boil all the ingredients and seasonings.

6. Add the beef, boil it, and press the pot 1 hour.

7. Take out the beef, wrap it in plastic wrap and let it cool. Pour the sauce soup into a fresh-keeping bag and freeze it. Next time, take it out and boil it directly for reuse.

8. Wait until the slices are thoroughly cooled and set on the plate.

How to cook beef delicious?

When cutting beef, cut it against the meat grain and try to be as thin as possible; Then, before frying, use a little salt \ vinegar \ old wine (beef belongs to red meat and should be soaked with old wine), ginger juice, egg white and starch, stir evenly, and soak for about ten minutes. If you have time, you can add some oil when mixing the meat and marinate it for 1-2 hours, so that the oil will penetrate into the meat. When frying in an oil pan, the oil in the meat will swell the meat. Stir-fry beef with more oil, more heat and more fire. Stir-fry beef for seven minutes, not too long, so as not to be too old. Of course, it's impossible to master it at once. It took me a long time to practice this technique. Come on! You will succeed!

Ingredients: cauliflower 200G, beef 10 hunger g, curry 10G.

Seasoning: salt, vegetable oil

Practice:

1, break cauliflower into small petals, clean it, put it in boiling water for a while, take it out and drain it for later use; Wash beef and slice it.

2. Heat the oil in the pan, add cauliflower and beef slices, stir fry slightly, add a little water and curry, stew for 3 minutes, add salt and stir fry evenly.

Tip: the skill of burning beef without shrinking

Lean beef not only contains muscle, but also contains more connective tissue, which will shrink when the water temperature reaches 65 degrees. If the meat is cut into large pieces when burning beef, the shrinkage of beef will be reduced.

How to make beef simple and delicious?

Stir-fry onion, ginger and garlic in oil, stir-fry until fragrant, then marinate shredded beef (a small amount of orange peel, pepper, starch, soy sauce, cooking wine and oil, and then add some water to marinate), separate the beef and stir-fry until cooked, and pour the remaining water when the beef is 80% ripe. Finally, it's almost cooked, add some salt. If you like vegetables and potatoes, you can add some silk or thin slices of vegetables when they are six ripe, which will taste good.

How to make beef delicious and nutritious?

When stewing beef, you should use hot water instead of cold water, because hot water can make the protein on the surface of beef solidify quickly, prevent the loss of amino acids in the meat and keep the meat delicious.

After boiling, remove the lid and stew for 20 minutes to remove the odor, then cover it and use low heat to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing.

In the process of cooking, salt should be put in late, and water should be added at one time. If water is found to be too little, boiling water should be added.

The day before the stew, rub mustard on the meat surface first, and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat fresh and tender.

A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. The meat not only cooks quickly, but also tastes fragrant.

Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar per kilogram of beef) to stew beef can make the meat softer and tender.

Put a few hawthorn or radish in the meat, which will make the beef cooked quickly and drive away the odor.

2 "Clever Stewed Beef"

Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Some people sum it up as: "Choose the meat to be wider than the soup, and put less salt in the yellow sauce;" How many ingredients are put together, and the meat is fragrant and rotten. " Choosing meat Most people always like to buy some parts with bright red shredded pork to make beef stew. In fact, this kind of direction is more suitable for stir-frying If it is used for stewing, its meat quality will be tight. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have tendons and skins, and they are fat and thin. From the surface, they look a little ugly and are not welcomed by customers. However, as long as they are properly done, the meat will be bulky, delicious and delicious after maturity. After the meat is selected, the whole piece is washed first to remove the floating dirt on the surface; After cleaning, cut into walnut pieces, soak them in clean water for about half an hour to remove the dirty blood impurities, and take them out for later use, but don't use hot water or boiling water to tighten the meat, otherwise the meat will get old and difficult to stew.

Soup mixing: add enough warm water to the pot (whichever is not meat, the pot type is not limited), put a proper amount of yellow sauce, commonly known as "bottoming" (500g meat, 50g sauce is enough), and stir it with chopsticks. At this time, the sauce residue sinks to the bottom, and the sauce foam floats. Remove the foam with an Russian fence to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. After adding it to the soup, it will make the broth slightly bitter, and the stewed meat taste is greatly inferior. The amount of soup should be filled at one time, not in the middle. If the soup is not enough, you can only heat the water or boiled water, and never add cold water in the middle. Otherwise, when the boiled meat meets cold water, it will easily make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. The meat will become hard and crusty, which is not easy to chew and swallow. After the soup is mixed, add some salt.

Feeding: put the cut and washed beef into the pot and then put it as seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, aniseed, cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 kg of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, ginger 1 piece cut (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.

Temperature: cover the pot when the ingredients are put into the pot, and remove the cover when it is wide open for stewing, so as to volatilize the bloody smell. After 20 minutes, cover it again, and turn it to slow fire. It can be stewed in about 3 hours. The beef texture is rotten, the soup is beautiful and fresh, and the aroma is fragrant. The effect of stewing beef in pressure cooker is also very good, as long as the heat is well mastered. That is, after the fire is boiled, deflate for 5 minutes, fasten the safety valve, change it to medium fire after 20 minutes, and then wait for 20 minutes.

Boiled beef: If you buy a lot of beef, you can apply a layer of dried mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also tender in meat quality. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves in it, tie the bag up and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant. When cooking beef (sheep), put two or three walnuts with shells and or several hawthorn, which will not only cook quickly, but also remove the flavor. When braising beef, add a small amount of potherb to make the meat delicious.

3 "Ginger Tendens Beef"

Ginger is not only a condiment, but also can tenderize beef. If the beef is found to be a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put the Jiang Mo in gauze to squeeze out the ginger juice, mix the ginger juice into the shredded or sliced beef, stir it evenly, so that the surface of the beef slices is evenly stained with the ginger juice, and leave it at room temperature for about 1 hour, and you can cook as needed. use ......

How to make semi-dry beef delicious?

Ingredients

beef

250g

ingredients

Taste extremely fresh

of appropriate amount

five spice powder

of appropriate amount

white sugar

of appropriate amount

step