Raw materials: 500 grams of beef, 300 grams of radish, 25 grams each of green onion, ginger and cooking wine, a little salt, sugar, pepper, monosodium glutamate 8 grams, 400 grams of peanut oil.
Practice: 1, beef cut into pieces, scallion cut long section, ginger pat broken. Radish peeled, cut into pieces, over the oil to half-cooked out; 2, with boiling water to cook beef skimming foam, add ginger, cooking wine, salt, sugar, pepper, monosodium glutamate to adjust the color and taste shift small fire stew, add salt and radish, until the radish can be rotten.
Practice two:
1. beef cut into pieces. Boil water in the pot. Put the beef in and cook on high heat for 1 minute. Remove and wash.
2. Beef into a pot, add boiling water, not over 2 inches of beef. Add cinnamon, fennel, scallions,
ginger slices and cooking wine. Medium heat for 1 hour.
3. Take another frying pan, a little oil and garlic granules, add spicy bean paste, Sichuan peppercorns,
wine, soy sauce and sauté for 2 minutes.
4. Add the sautéed sauce to the beef pot, add rock sugar and continue to cook for 1 hour. In the meantime
Turn a few times, taste and add soy sauce/icing sugar as appropriate.
5. Turn off the heat until the sauce is thick and the meat is rotten.
Be sure not to skimp on the heat. Not so crispy will not be delicious. The burning process can also
make the beef more flavorful.
Begin by boiling the beef in a pot with water, skimming off the foam as the water rises. Remove the meat and cut into cubes (preferably small). Place a wok over the heat, add the beef to the wok to drain, then scoop up and set aside. Put lard and vegetable oil mixed into the pot,, add pepper, PI County Douban (produced in Chongqing). Plus a little sugar burst out of the flavor, under the beef frying, meat color, then put salt, soy sauce, ginger, and other ingredients to fry, add water with a slow fire, two hours of the hour just good if you think it is too much trouble time is too long, use a pressure cooker with water to burn, you can also Oh! Like to eat spicy friends, think Pixian bean is not exciting enough, then add some red pepper burn. When eating, sprinkle the end of parsley can be.
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Braised Beef
Materials: Beef 200G, 1 carrot, 3 mushrooms, 1 section of green onion, 2 spices, 2 cloves of garlic, 1 piece of ginger, 1 small green onion, 1 tbsp light soy sauce, 1 tbsp white wine, 1 tbsp oil, 1 tbsp red bean paste, 1 tsp salt, 1 tsp chicken broth
Materials: Beef 200G, 1 carrot, 1 mushroom, 1 section of green onion, 2 seasonings, 2 garlic, 1 piece of ginger, 1 small onion, 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp red bean paste, 1 tbsp salt, 1 tbsp chicken broth
These are the ingredients for the beef. p>1. Wash the beef and cut it into 2cm pieces; cut the carrots into chunks; cut the spring onions into julienne strips on a diagonal; mince the spring onions and mince the garlic; slice the ginger; soak the shiitake mushrooms in water and cut them in half
2. Heat the oil in a wok, then stir in the green onions, ginger and Chinese cooking ingredients and stir-fry. Then add the beef and stir-fry, season with red bean paste, dark soy sauce, white wine and salt, copy well and then add the right amount of water, boil over high heat and then add the mushrooms, turn to medium-low heat and simmer for 20 minutes.
3. Add carrots, crushed garlic and simmer for another 20 minutes. When the soup thickens, add chicken essence. Start to plate and sprinkle with chopped green onion.
A bowl of fragrant, tasty see braised beef is ready
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Braised Beef
1. Beef cut into pieces. Boil water in a pot. Put the beef in and cook on high heat for 1 minute. Remove and wash.
2. Beef into the pot, add boiling water, not over the beef 2 inches. Add cinnamon, fennel, scallions,
ginger slices and cooking wine. Medium heat for 1 hour.
3. Take another frying pan, a little oil and garlic granules, add spicy bean paste, Sichuan peppercorns,
wine, soy sauce and sauté for 2 minutes.
4. Add the sautéed sauce to the beef pot, add rock sugar and continue to cook for 1 hour. In the meantime
Turn a few times, taste and add soy sauce/icing sugar as appropriate.
5. Turn off the heat until the sauce is thick and the meat is rotten.
Be sure not to skimp on the heat. Not so crispy will not be delicious. The burning process can also
make the beef more flavorful.
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Braised Beef
Basic Ingredients 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce.
Features: the northern Hui Halal dishes, the color of the dish crimson beef soft, juicy and thick, have a complementary spleen and stomach, benefit the blood, the effect of strong bones.
Ingredients: 500 grams of beef, 20 grams of spicy bean paste, ginger, wine, soy sauce 25 grams each.
Cooking method: beef cut into pieces, blanch with hot water and fish out. In the frying pan will be onion and ginger burst incense, and then
add spicy bean paste, and then into the beef block stir-fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add water soaked through the beef, slowly cook over a small fire until the juice is thick, meat can be crispy
A, the production of homemade soy sauce beef method:
Raw materials: beef (preferably beef tendon meat) one catty, dried chili peppers, star anise, cinnamon A little, ginger, green onion
, old soy sauce, cooking wine, sugar in moderation.
Practice: 1. Wash the beef and drain, cut the beef into several large pieces. 2. clean pot, add water, dark soy sauce, sugar, dried chili peppers, star anise, cinnamon, cooking wine, ginger, green onions (green onions cut into sections), beef , high heat will be meat and all the spices to boil, open the pot and then turn to a small fire for 60 minutes, soy sauce beef pictures (17) (during the period of time to roll the tendon, or easy to paste the pot, chopsticks penetrate the beef on the cooker) to remove the beef to be cooled and then sliced thinly for consumption.
Note: 1. If you don't eat spicy food, you can't put chili pepper in. 2. 2. in the case of cool weather, you can sauce good beef, put in the sauce to soak 3-4 hours, so that the beef is more into the flavor
Two, the weekend production of soy sauce beef method:
1. Selection: Selection of tender beef, (sand nuts, cardamom, cloves, cinnamon, daikon, cumin, each 2 grams of gauze tied in a small pocket) onions, ginger, garlic, and chili pepper standby
2. Cleaning: the first selected beef into the water, soak 4 to 6 hours, the beef in the bruises out of the bubble, wash, and then use the board brush brush 1 time, and then use cool water over 4 times.
3. Sugar color: frying pan put a little oil, oil hot, the sugar into the pan frying, to grasp the heat, see the mushroom foam
add boiling water into the sugar color, the amount of sugar according to the amount of beef, such as 2 pounds of roughly put 1 two or so.
4. Cooking: the bottom of the pot on the bone or bamboo plate, the tender meat yards in the middle, the old meat yards on the four sides, into the boiling water, add the whole pocket, soy sauce more, onion, ginger, garlic and other high-flame cooking for half an hour after the pressure cooker. Pressure pot method is to use a bamboo plate or other such as plates and other pressure on the beef, soy sauce beef other series (19) bamboo plate on the weight press.
5. out of the pot: pressure pot, change the small fire soup just boil up can be, with a small fire cooking 3 hours out of the pot. Out of the pot to do light spatula steady support flat, meat out of the pot to be placed in a bamboo drawer lest the sauce beef broken, to be cooled can be cut with. It takes about 4 hours to make a pot of beef in sauce, and every 5 kilograms of raw beef can produce 2.5 kilograms of cooked meat.
Points: meat cooked to stay soup, the next time you cook continue to use many times to form the old broth to cook meat better flavor.
Three, detailed production methods a
Materials: beef tendon meat 1 piece (about 1000g), 100 grams of soy sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of peppercorns (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of sugar (15 grams), 1 small piece of ginger, star anise 2 grains, a large white onion
2. Put the beef tendon meat into the soup pot, add hot water to completely missed the surface of the meat, put soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger and shape into a gauze bag of peppercorns, dai miao, cinnamon, cover the lid and cook for half an hour on high heat, and then adjust the heat to simmer for more than 2 hours, and then finally uncovered the pot and simmered for 15 minutes on high heat, so that the meat pieces are uniformly flavored.
3. Fish out the beef tendon meat, set a pair of chopsticks on a large bowl, and place the meat on top to drain and cool.
4. When the beef is thoroughly cooled and the surface is tight, it is ready to be sliced. Cutting should be against the direction of the meat fibers, and bear thin slices on the plate can be.
Four, excellent sauce beef practice
Take the spline sub meat as an example.
One of the said thorns. Beef cut into chunks, first with a sharp cone in order to arrow through the heart of the momentum to stab it a thousand holes through the heart, for the sauce to reach the deep muscle open channel.
The second is to feed. Beef in a pot, hawthorn or almonds (or tea bags), cinnamon, daikon, pepper, sesame leaves, chenpi, ginger, nutmeg, caojiao cushion bottom, thick soy sauce meat no top, wine discretionary, cover into the refrigerator freezer, hard to feed it a day and a night. Until the sauce color and aroma deep to the center, inside and outside the same.
The third is to cook. Sauce, spices, scallions into the pot, add double the water to boil, beef in the pot, reopen, skimming foam, cover and burn twenty minutes of high-fire, change to low-fire simmering 1 - 1.5 hours. To chopsticks can penetrate smoothly and slight resistance is appropriate. Over the texture is not tough, owe is not bite, chewing, stuffed teeth like hemp, down all the appetite.
The fourth said dip. Beef cooked, do not uncover, let the natural cool into the refrigerator freezer for more than twenty-four hours. Remember, this is an indispensable part of the necessary links, otherwise the sauce from the flavor, beef rough dry hard, foregone. You can't eat hot tofu in a hurry, and you can't eat the best beef in sauce if you don't have the patience for it.
Thinly cut, chewed, slowly swallowed, quietly tasting ...... fully taste in the tongue, throat root and even the nasal cavity in the special aroma, each taste buds are like blooming coral swaying in the top of the reef of the senses, embracing the temptation of delicious - -This is what good beef tastes like! If the top knife cut into thick slices, with onions, cilantro, seasoned with marinade, spicy oil, served on the table, you can learn that Liangshan hero wailed: Xiao Er, bring wine! A child to show off a large piece of meat, a big bowl of wine, the bravado of the jianghu fastidious. If three cups down, and then pulling the voice, the wind windy mouth to point such as his day if Sui Lingyunzhi, dare to laugh at the yellow nest is not a husband and so on the orpiment, or Jing Ke drink Yan City, the wine sound gas Yi Zhen, mournful song and gradual separation, said if no one in the vicinity of the ...... will make the four seats of the MM color, impressed, and since the heart of the matter.
Five, soy sauce beef
Main ingredients: beef (calf) 1000 grams
Seasoning: salt 2 tablespoons, ginger 1 piece, star anise a little bit, pepper a little bit, cinnamon a little bit, 1 tablespoon of soy sauce, a little bit of fennel, a little bit of licorice, scallions 3 sections, 2 tablespoons of sugar, a little bit of sesame leaves, a little bit of cloves, a little bit of peel, five spice powder 1/2 teaspoon
Taste: Soy sauce
Preparation time: 10 minutes
Number of people: 2
Cooking time: 60 minutes
Methods:
1. Wash the front leg of the beef keytar and cut it into 10cm square chunks. Pour water into a pot and heat it over high heat, then put the beef in and cook it slightly in the boiling water, then fish it out and soak it in cold water to tighten it.
2. Put cloves, peppercorns, star anise, orange peel, cumin and licorice into a spice box (or homemade gauze packet, cinnamon and allspice can also be put directly into the pot as they are easy to pick up). Wash and cut the scallions into three sections. Wash the ginger and break it up with a knife. 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1/2 teaspoon five-spice powder.
3: Pour water into a casserole dish, heat it over high heat, and add the spices, green onion and ginger, soy sauce, dark soy sauce, sugar and five-spice powder in order. Bring to a boil and add the beef, continue to cook over high heat for about 15 minutes, turn to low heat until the meat is cooked. Just pierce it with chopsticks and it will go through smoothly. Remove the beef cubes and leave in a ventilated, cool place for about 2 hours.
4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.
5, simmer well and then served, cooled and thinly sliced can be.
Cooking tips:
1, the second step in the cold water immersion method is very critical, try not to omit ha, otherwise cooked meat will be relatively loose, slightly poor taste.
2, the third step in the cooling method, if you think too long, as long as thoroughly cooled on the line, but this step is also very important Oh
Beef in sauce practice
Raw materials: Beef (front tendon meat is preferred, there is a bit of tendon, eat with bite. Bad teeth except), yellow sauce, green onions, ginger, garlic, dry chili, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, dashi, coriander, cinnamon, fennel, etc.
Practice: 1, beef cleaned and cut into large chunks; fly water and then rinsed with cool water;
3, boiled and cleaned beef block into the pot (not open fire), put in all the seasoning, and then poured in hot water that did not exceed the beef, high heat and turn to low heat and slow simmer. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The first thing you need to do is to take it out of the oven and let it soak for 2 or 3 hours, so it's more flavorful. When cooled, slice the meat against the grain, otherwise the meat will fall apart.
The easiest way to cook beef in sauce
Main ingredient: 1,000 grams of beef tendon meat, 1 red chili pepper, 1 green onion, 1 piece of ginger, 1 cilantro, peppercorns, dashi, and cinnamon
Ingredients: 1/2 tbsp soy sauce, 1 ? tsp cooking wine, 3 tbsp soy sauce, 4 tsp salt, and 1/2 tbsp sugar
Preparation method:
1: Wash and cut green onion into pieces, peel and loosen ginger; wash and shred red pepper; wash and cut cilantro into pieces;
2: Wash meat and put it into a pot of cool water, boil it over high heat to remove the blood water, fish it out, and drain the water;
3: Put the meat into a pot, heat the water until it doesn't cover the surface of the meat, put in soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger, peppercorns, Chinese seasonings, cinnamon, and cook it over high heat for Half an hour, and then switch to a small fire stew for more than 2 hours;
4, fish out the beef tendon meat, drained and cooled, then cut into thin slices on the plate, and finally sprinkled with chili peppers and cilantro can be.
Beef stewed potatoes
Raw materials:
1 potato, beef brisket about 300G, 1 sharp pepper, 2 star anise, 2 slices of coriander, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of salt, 1/4 teaspoon of sugar, large onion, ginger, appropriate amount.
How to Make:
1. Rinse the beef brisket under cold water and cut into 3cm cubes.
2, wash the potatoes and cut into cubes to be used, ginger cut into thin slices.
3, the beef block into the soup pot, add a sufficient amount of cold water, the amount of water to completely submerge the beef block shall prevail, boil over high heat and continue to cook for 2 minutes, until the blood foam completely pattered out of the beef block.
4, the beef into the pot, add star anise, sesame leaves, soy sauce, soya sauce, cooking wine, scallion and ginger, then pour the water into the pot, high heat to boil and then turn to low heat and simmer for 60 minutes.
5, and finally put the potato pieces and sharp pepper into the pot, and then adjust the salt, mix well and continue to simmer on low heat for 20 minutes.