material
Beef with one tendon, star anise, cinnamon, ginger, onion, fragrant leaves, salt, sugar, two spoonfuls of soy sauce, one spoonful of soy sauce and one spoonful of cooking wine.
1. Ask the seller to help you chop the beef tendon when you buy it. Come back and simmer. 2. Add oil to the wok, heat it, stir-fry seasoning, add beef ribs, stir-fry color-changing wine, continue to stir-fry soy sauce, and add water to the ribs. 3. After the water is boiled, simmer for 2 hours, add salt to the carrion and add sugar to taste. 4. Turn on the fire and collect the juice.
Braised beef ribs 2
Beef is one of the meat foods eaten by people in China, and people all over the world love to eat beef. Beef has a high protein and low fat content, so it has the reputation of "the treasure of meat". Braised beef ribs are delicious and mouth-watering.
Composition:
Material: beef ribs1000g
Accessories: oil right amount? Proper amount of salt? The right amount of pepper? How much onion? What is the right amount of ginger? The right amount of pepper? The right amount of sugar? Large amount? Proper steps for cooking wine:
1. Cut the steak into pieces and wash it.
2. Prepare the ingredients, cut the onions, peppers and big backs, pat the ginger twice with a knife, and dry the peppers properly. 3. Boil the water in the pot and pour in the ribs.
4. Put the fried peppers and big backs into the pot, then take them out and throw them away.
5. Add ginger and pepper to the hot oil.
6. Pour the boiled ribs and stir fry.
7. Stir-fry for a while, then add soy sauce to color, add cooking wine to smell, and continue to stir fry. 8. Stir-fry until there is no water, pour in boiling water and start stewing. You can put salt and sugar in it at this time. Because beef is not easy to stew, I will pour the cooked ribs and soup into the pressure cooker, add onions and my own seasoning and stew for 30 minutes. 9. There is still a lot of soup in the stew, and then pour it into the wok to collect the soup.
Ziran roasted beef steak bone
material
Beef tendon, salt, cumin powder, Chili powder, thirteen spices, pepper powder, white pepper powder, ginger powder, garlic powder, cooking wine, oyster sauce and soy sauce.
working methods
1. Wash beef tendon, and dry the surface water with paper towel; 2. Use salt, cumin powder, Chili powder, thirteen spices, pepper powder, white pepper powder, ginger powder, garlic powder, cooking wine, oyster sauce and old seasoning.
(Use less liquid seasonings such as cooking wine, soy sauce and oyster sauce. When beef is roasted, it will produce a lot of water to minimize liquid; Then you like to eat cumin. You can put more cumin under your cruel heart. Absolutely awesome! 3. After the seasoning is evenly mixed, evenly smear it on both sides of the beef ribs, seal it with plastic wrap, and marinate it in the refrigerator for one night.
4. Preheat the oven to 370 degrees Fahrenheit, wrap the marinated steak in tin foil and bake it in the oven for 1.5 hours.
5. Open the tin foil, pour out the soup, turn the ribs upside down, don't cover them with tin foil, open them and continue to put them in the oven, and bake at 400 degrees Fahrenheit for another 20 minutes to half an hour.
France provence red wine beef sparerib
raw material
2.5 kg of freshly thawed beef ribs (cut into 5 cm by the store) and 225 g of bacon slices (cut into small pieces).
60 ml olive oil
500 ml dry red wine
About 600 ml of beef soup.
2 medium-sized carrots
2 medium-sized onions
3 medium-sized ripe tomatoes (peeled, seeded and diced) 15ml original tomato sauce.
2 cloves of garlic, ground.
Spice bag (thyme, rosemary, fragrant leaves, nutmeg powder, sage and black pepper beans are wrapped in gauze and tied tightly with cotton rope) (all the above components should be filtered and discarded)
The last side dish:
Pearl onion 225g
225g white mushroom, cut in half.
Cut two medium-sized carrots into small pieces.
A big orange, the skin is rubbed and the meat is squeezed.
Exercise:
1. Fry bacon for later use; Drain the excess oil in the oil pan and fry the ribs one by one;
France provence red wine beef sparerib
2. Dice two medium-sized onions and carrots. Stir-fry onion and garlic in a cast iron pan, add beef ribs, pour red wine, add carrots, diced tomatoes, diced bacon and tomato sauce, then pour beef soup, and drown the ribs in liquid;
France provence red wine beef sparerib
3. Add the seasoning bag, boil the pot and skim off the floating foam. Simmer, add beef soup if necessary, and add some salt to taste.
4. After two and a half hours, the ribs are taken out one by one, and the soup is filtered to remove all solids. After the soup is cooled, put it in the refrigerator for thorough cooling, remove the solidified oil on the upper part, and soak the ribs in the soup again. If the ribs are too oily, do it again: cook the ribs for a while, then filter, refrigerate and degrease.
5. soak the beef tendon in the soup and put it in the refrigerator for the night.
6. Before serving, stir-fry the pearl onion, small mushrooms and diced carrots with olive oil one by one, and put them in a sparerib pot for about 20 minutes.
France provence red wine beef sparerib
6. Pour the soup into another pot, thicken half with high fire, pour in orange peel and orange juice, and stir well.
7. Pour the thickened soup back to the sparerib pot and serve on a plate.