1. Steamed Beef with Vermicelli
Main Ingredients:370g of lean beef, 75g of rice.
Seasonings: 50 grams of vegetable oil, 30 grams of soy sauce, 3 grams of pepper, pepper, 2 grams of paprika, green onion,
8 grams of ginger, 13 grams of cooking wine, 30 grams of soybean paste, 5 grams of Szechuan black bean sauce, a little coriander.
Style: (1) rice fried yellow grinding into coarse powder. Onion cut into scallions. Black beans chopped fine. Ginger mashed with a little soaked cilantro washed and chopped. (2) beef cut into thin slices (length 4 cm, width 2.5 cm) with oil, soy sauce, ginger water edamame, bean paste, pepper, rice flour, etc. Mixed well, put into a bowl on the drawer steamed, removed from the buckle plate sprinkled with green onions. Another small dish with cilantro, pepper, pepper on the table.
Features: tender and mellow, spicy and appetizing.
2. dry stirring shredded beef
Main ingredient: 600 grams of lean tender beef, 60 grams of celery buds.
Seasoning: 120 grams of vegetable oil, 30 grams of soybean chili sauce, 6 grams of chili powder, 8 grams of sugar, 15 grams of cooking wine, 30 grams of green garlic, 6 grams of ginger (peeled), salt, soy sauce, vinegar, monosodium glutamate.
Style: (1) the beef fascia stripped off, sliced into 0.1 ~ 0.2 cm thick slices, across the meat grain cut into 5 ~ 6 cm long filaments. The celery buds of the roots, tendons, leaves to choose, cleaned and cut into 2 ~ 3 cm long section (too thick split). Mince the bean chili sauce into a fine paste. (2) with a high fire hot frying spoon, pour vegetable oil burned to 6 ~ 7 into the heat, into the beef shredded fast stir fry a few times, add salt, and then stir fry until crispy, meat into the date red ground, and then add bean chili sauce puree and chili powder, and then stir fry a few times. (3) and then add sugar, cooking wine, soy sauce, monosodium glutamate, stir-fry evenly, then add celery, garlic, ginger, stir-fry a few times, spray some vinegar upside down a few times out, skimming pepper on the top can be.
Features: shredded meat color sauce red crispy, celery tender green crisp, spicy, salty and sweet taste beautiful, promote appetite delicacies.
3. Beef stew
Main ingredient: 500 grams of beef, carrots.
Seasoning: 15 grams of cooking wine, 10 peppercorns, 3 grams of monosodium glutamate (MSG), green onions, ginger, salt.
Practice: (1) beef cut into pieces, soaked in cold water for half an hour, transferred to the pot of boiling water while stewing in addition to the foam, until the meat is cooked through no foam until. (2) at this time, the green onion (long section), ginger (pat broken), pepper, cooking wine added to the pot, stewed over moderate heat until 9 into rotten, and then into the radish (cut hobnail block, peeled). (3)Add salt and monosodium glutamate when the radish is stewed.
Features: Soup fresh and tasty, soft meat flavor.
4. tripe hot pot
The tripe hot pot, Sichuan traditional dishes. Chongqing is the most famous. The main ingredient is beef tripe, with beef liver, beef loin, yellow ox back and willow meat, etc., which is eaten by the eater himself. It is characterized by a heavy, spicy flavor and a thick, fresh soup that is suitable for all seasons. Hotpot has a long history in China, and the Sichuan-Chongqing tripe hotpot originated earlier, in the middle of the Qing Dynasty, when it was already prevalent in the city.
Raw materials: 250 grams of beef tripe, 100 grams of beef liver, 100 grams of beef waist, 150 grams of yellow ox back willow meat, 100 grams of beef spinal cord, fresh vegetables.
Seasoning: 300 grams of butter, bean curd, ginger, chili peppers, pepper, cooking wine, edamame, mash juice, refined salt.
Method: take the tripe, shake out the debris, spread on the case, the tripe leaf layer straightened, and then washed repeatedly with water to no black film and grass flavor, cut off the edge of the belly door, tear off the bottom (no tripe leaves on the side of the oil skin), to a large and small leaves for a company, cut off along the grain, and then straightened each company leaf spread, cut the piece, bleached up with cool water. Cut the beef liver, beef loin, and yellow ox back pork into large thin slices. Cut green onion and green garlic cloves into large thin slices. Cut green onion and green garlic cloves into 6-centimeter long pieces. Fresh vegetables (lotus white, celery, cabbage, pea shoots can be used) washed with water, torn into long pieces. Frying pan set on medium heat, under the butter burned to 6 into the heat, into the chopped bean curd fried crisp, add ginger, chili, pepper fried incense, add beef broth 1.25 kg boiling, sheng into the casserole, set on high heat, into the wine, edamame (chopped), mash juice, boiling flavor, skimming foam (do not skim the floating oil), to become the hot pot marinade. When eating, the hot pot marinade boil on the table. On the table, beef spinal cord can be first into the hot pot, the other meat and vegetable lettuce pieces into a small plate, and salt, butter on the table at the same time. Meat and vegetarian raw materials as you eat with hot, and according to the soup flavor of the appropriate amount of salt and butter, when the table for each eater to prepare a disk of sesame oil for dipping.
5. Lampshade Beef
"Lampshade Beef" is a famous traditional food in Daxian County, Sichuan. Beef slices as thin as paper, red color, taste spicy and fresh crisp, chewing, aftertaste.
According to legend, this dish is more than eighty years ago, Liangping County, Sichuan Province, an artist surnamed Liu came to Daxian County to make a living as a corned beef, but the business was slow, so they had to seek new ideas to create a kind of thinly sliced beef jerky. Whenever dusk comes, he set up a stall in the downtown area, specializing in the sale of this kind of beef jerky. In order to attract customers, especially in front of the food stalls open a large and thin slices of beef, behind an oil lamp, reflecting the beef slices and red and bright, the shadow of the lamp can be seen, very attractive to passers-by. Tasting it, spicy and crispy, people called it "lampshade beef". From then on, the reputation was spread far and wide, and the business became more and more prosperous. To this day, the name has been passed down.
Raw materials: 12 taels of yellow beef (about 480 grams).
Seasoning: salt, sugar, pepper, chili powder, five-spice powder.
Methods: ① Selected beef thigh meat to the floating skin edge slice into large thin slices, evenly sprinkled with seasoning, drying was bright red, into the oven drying. ② drying beef changed into small slices on the cage steamed through. ③ steamed beef slices placed in a frying pan, slowly deep-fried over moderate heat, cooking into the Shaoxing wine seasoning evenly turned over and then cooled into.
6. Beef brisket
Ingredients: 2 pounds of beef brisket, 1 piece of carrot, 1 branch of green onion, 4 slices of ginger, 2 star anise
Seasoning: 2 tbsp sprinkles, 4 tbsp soy sauce, 1 tbsp chili soybean paste, 5 cups of water, 2 tbsp sugar, 1/2 tbsp sweet sauce, 2 tbsp ketchup, a pinch of monosodium glutamate (MSG).
How to do it: (1) wash the brisket, cut into pieces, blanch in boiling water (to remove blood, fishy flavor). (2) pot of water, put the brisket boil 30 minutes. (3) Start a frying pan, use 3 tbsp oil to stir fry the scallion, ginger, star anise, add bean curd, sweet noodle sauce, tomato sauce, then add sprinkle, sugar, soy sauce, then pour in the brisket and stir-fry, then add 5 cups of water and carrots cut into hobnail-shaped cubes, cover the pan with a lid, and simmer for about 1 hour over a low heat until the meat is rotten. (4) If there is too much soup, thicken the gravy with rice flour water and drizzle a little sesame oil.
Cooking guide: (1) Beef brisket is not easy to cook, so make some more and store it in the freezer, so you can heat it up and eat it whenever you want. (2) cooking, the soup can be put more, thickened with water, poured on the rice that is into the brisket rice
Two, Beijing dishes
explosion of beef
Main ingredients: 250 grams of beef tenderloin.
Seasoning: 500 grams of sesame oil (consumed about 60 grams), 25 grams of wet starch, 6 grams of green garlic, 3 grams of minced garlic, a little wine, 60 grams of soy sauce, a little vinegar, 20 grams of green onion diagonal section, 2 grams of minced ginger.
Methods: (1) the beef tenderloin on the fascia stripped off, cut into 3 cm long thin slices, add soy sauce (30 grams), wet starch, water (30 ~ 35 grams) mix well, the green garlic cut into 3 cm long long long section. (2) frying spoon into the fragrant oil, burned on high heat until smoking, dumped into the mix of meat, burst 15 ~ 20 seconds and then poured into the leakage spoon to drain the oil. (3) frying spoon back to the high fire, add sesame oil (30 grams) hot, plus green onion diagonal section, ginger, garlic, stir fry into yellow. (4) and then pour the popped meat, then put cooking wine, soy sauce, vinegar, water (a little), and then stir-fry for 15 to 20 seconds, sprinkle green garlic segments that is completed.
Features: bright color, loose slices of meat, soft and fragrant, refreshing and not greasy.
Three, Lu Cuisine
1. braised bullwhip
Main ingredient: bullwhip 1 kg.
Seasoning: 75 grams of cooked oil, 25 grams of pepper oil, 15 grams of soy sauce, monosodium glutamate, 5 grams of sugar, 6 grams of salt, 15 grams of cooking wine, 40 wet starch, peppercorns, a little sugar color, 100 grams of green onion, 20 grams of garlic cloves, 50 grams of ginger, 500 grams of chicken broth.
Methods: (1) first wash the bullwhip, cut open the outer skin with boiling water, fish out and tear off the outer skin, wash and put into the pot. Put 2.5 kilograms of water in the pot, add 50 grams of green onions, 25 grams of ginger, peppercorns, until the bullwhip boiled, fished out of a broken in half, the urethra is removed, cut into 4 to 5 cm long section. (2) frying spoon on a high flame, will be cooked oil hot, add 50 grams of green onions, 25 grams of ginger and garlic cloves stir-fried flavor, add cooking wine, soy sauce, and then add chicken broth sugar, monosodium glutamate, salt, with sugar color will be adjusted to the soup wang red, put the bullwhip into the soup simmered with a gentle fire until the soup is dry and thick, picking out the onions, ginger, hooked into a thick stream of thick thick thick thickened gravy with wet starch, drizzled with peppercorns oil can be.
Features: color jujube red, bullwhip soft, taste mellow.
2. casserole oxtail
Main ingredient: oxtail (with skin) 2 kilograms, half a net hen, cooked ham 100 grams, 50 grams of dried scallops.
Seasoning: cooked oil, cooking wine 100 grams each, 10 grams of monosodium glutamate (MSG), 14 grams of salt, 100 grams of green onion, 50 grams of ginger, 5 grams of pepper, 3 kilograms of chicken broth.
Methods: (1) first with a small prairie to remove the small hairs of the oxtail, and then brushed and cleaned, remove the tail root of the big bone after chopping into sections, with boiling water will be hen tight through, fished out, remove the blood foam washed. Ham cut into slices. Dried scallops to remove the tendons and wash. (2) iron pot will be cooked oil hot, put pepper and 50 grams of onion, 24 grams of ginger stirred flavor, and then into the oxtail section, with a high fire oxtail stirred blood water, cooking 50 grams of cooking wine and stir-fried until the oxtail broken raw. Take out the oxtail, wash and dry the water. (3) the chicken broth into the casserole add 50 grams of green onions and pat pine and ginger 25 grams, cooking wine, salt, while the oxtail section, dried scallops, sliced ham and hen blocks are put into the casserole, simmering with small ham for 4 hours, in the middle of the soup can be added once, to be stewed when the oxtail, pick out the green onions, chiggers and hen blocks (for another use), add monosodium glutamate skimming floating can be.
Features: rich in nutrients, soft and rotten oxtail, soup flavor.
3. garlic cow hoof yellow
Main ingredient: cow hoof yellow 1 kilogram.
Seasoning: 100 grams of cooked oil, 25 grams of soy sauce, 50 grams of ginger, 75 grams of green onions, 100 grams of garlic cloves, 5 grams of pepper oil, sugar color, pepper, a little bit of chicken soup 1 kilogram.
Style: (1) pot add water, green onions, ginger 25 grams, the cleaned cow hoof yellow also put into the pot and cook until 8 into rotten, fish out, cut into triangular pieces, blanch with boiling water. 50 grams of green onions cut into sections. Ginger 25 grams cut into slices. (2) frying spoon on the fire, will be cooked oil, pepper oil hot into the onion segments, ginger slices, garlic cloves stir-fried flavor, cooking wine, add chicken broth and sugar, salt. (3) the soup with sugar color to golden yellow, and then add salt, pepper at the same time the cow hoof yellow pieces also into the soup, after boiling skimmed off the floating foam, with a small fire soup to 1 / 3 when, with the thinning of the wet starch hooked into the flow of juice gravy that is into.
Features: golden color, hoof yellow soft, garlic flavor.
Four, Su cuisine
1. peanut rice beef soup
Main ingredient: 150 grams of chicken breast meat, 100 grams of peanut rice, 1.5 kilograms of beef tenderloin.
Seasoning:3 green onions, 3 slices of ginger, 25 grams of cooking wine, monosodium glutamate, salt 5 grams each.
Style of work (1) first beef tenderloin in boiling water, fish out and wash, put into a pot of water, add green onions, ginger, cooking wine. Then stewed over low heat until 8 into rotten (1 kg of broth left), removed and cut into 5 cm long, 1 cm thick slices to be used. Peanut material soaked in boiling water for 15 minutes, peeled and washed, add water to cook. (2) use a knife to chop the chicken breast finely, and cooking wine, green onion, ginger together, add the right amount of water and stir, squeeze out the blood, pour into the beef broth with a small fire to simmer into clear soup. (3) with a soup bowl, put peanut rice on one side, add beef slices on the other side, the broth over the bucket also injected into the soup bowl, and add salt and flavor, steam on the drawer until the beef is rotten into.
Features: yellowish color, clear soup, taste and smell.
2. three fresh beef tendon
Main ingredient: 400 grams of beef tendon in oil, 100 grams of cooked chicken, 100 grams of mushrooms, 50 grams of ham, 12 small vegetable core.
Seasoning: 100 grams of cooked oil, 25 grams of cooking wine, 3 grams of salt, 25 grams of monosodium glutamate, 10 grams of wet starch, 800 grams of broth.
Practice: (1) 1 gram of alkali into the hot water after thickening, the oil hair cattle tendon soak through, wash grease and other impurities with a knife and cut into the long 5 cm beard, and then put into the boiling water in a little scalding, take out the cold water and wash, squeeze out the water. Slice chicken and ham. Mushroom batch round slices. Vegetable core with boiling water blanch, remove and wait for use. (2) frying spoon on the fire, after burning hot into the broth, add oil, monosodium glutamate, cooking wine, salt and cow's feet, simmering on the flavor, and then the ham, chicken, mushrooms, vegetables under the core of the spoon braised through the collection of thick juice, thickened with wet starch thickening, loaded into the large plate that is completed.
Features: white color, taste and aroma.
Four, Fujian, Guangdong cuisine
1. oyster sauce beef
Main ingredients: 300 grams of marinated beef, oyster sauce 10 grams.
Seasoning:800g of vegetable oil (consumed about 50g), 25g of second soup, 5g of dark soy sauce, 5g of wet starch, 3g of cooking wine, 2g of monosodium glutamate (MSG), 5g of green onion, 3g of ginger.
Practice (1) frying spoon pour vegetable oil, on the high flame, and then change the fire into the beef fried until cooked, poured in the leakage spoon to drain the oil. (2) frying spoon back to the fire, add curry, salt, sugar, beef, cooking wine, and then add two soup, monosodium glutamate, chili pepper, onion, ginger, garlic, wet starch, etc., stir-fry evenly, drizzled into the sesame oil that is.
Features: golden color, crisp and tender, smooth and delicious, unique style.
2. Beef Brisket Casserole
Ingredients: one catty of beef brisket, one carrot, one half of an onion, three cloves of garlic
Seasoning: one spoon of salt, one spoon of sugar, three cups of water, two spoons of ketchup, three sprigs of allspice.
How to make: (1) Boil the beef brisket in water with green onion, ginger and wine. (2) Cut carrots, onions and garlic into chunks and sauté in 2 tbsp of hot oil, then add in the brisket and stir-fry well, then add in the seasonings and cook off, then transfer to a heat-proof pot and simmer for two hours.
3. Marinated Beef Tendon
Main ingredient: Beef Tendon 2 catty
Special ingredient: four green onions, five slices of ginger, three pieces of garlic, two red chili peppers, twenty grams of cinnamon, four star anise, twenty grams of peppercorns, three cloves, and three slices of dried herbs
Seasoning: one and a half cups of soy sauce, thirty grams of rock sugar, half a cup of rice wine, a pinch of salt, ten cups of water, and one tbsp. of green onion
Method: (1) put in two spoons of hot oil to fry, then put in the Kao Zhou's beef brisket.
Practice: (1) Wash the beef tendon and set aside. (2) burst incense spices and then add seasonings in the boil, pour into the pot with the tendon to cook, boil after the subsequent boredom for an hour, take out the tendon a little cold when sliced and drizzled with marinade and scallions can be.
4. Shacha beef skewers
Information: 250 grams of beef, a little honey.
Seasoning: 1/2 tbsp lemon juice, 1 tbsp each of minced garlic and stir-fried tea sauce, 1 tbsp each of soy sauce and cornstarch.
How to make: (1) Cut the beef into small long slices and marinate with the seasonings for 30 minutes. (2) Skewer the beef with bamboo skewers, coat with oil, place in a pan and fry over medium heat, then coat with honey and fry for a few minutes.
5. Stewed Milanese Style Veal Shank
Main ingredients: 15g of veal shank, 20g each of celery, onion and diced carrot, 60g of rice.
Supplements: 300g of tomato sauce, red wine, herbs, saffron, chicken stock.
Making: Sauté the veal shanks in a pan with butter and olive oil until golden brown, drizzle with red wine and add chicken broth, cook over high heat for 2-3 minutes, then add the tomato paste and herbs and cook for another 25 minutes, adding more chicken broth as the soup dries up. Sauté celery, onion and carrots in butter and add to veal shank cooker and cook for 10 minutes. Place the rice in the chicken stock and simmer for 20 minutes with a pinch of saffron.
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How to Make Braised Beef
This is a great way to make braised beef. p>Practice 1:
Raw materials: 500 grams of beef, 300 grams of radish, 25 grams of green onion, ginger, cooking wine, 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, MSG to adjust the color and flavor 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.
Braised Beef
Materials: Beef 200G, 1 carrot, 3 mushrooms, 1 section of green onion, 2 spices, 2 garlic, ginger, 1 small onion, 1 tbsp light soy sauce, 1 tbsp white wine,
Oil 1 tbsp, 1 tbsp red bean paste, salt 1 tsp, 1 tsp chicken broth
1. Beef cleaned, cut into 2CM pieces; carrots cut into rolling Cut carrots into chunks; cut green onions into julienne strips; mince green onions and mince garlic; slice ginger; soak mushrooms and cut in half
2.
Heat oil in a wok and stir-fry green onions, ginger and Chinese cooking ingredients. 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 the pan and serve on a plate and sprinkle with chopped green onion.
A bowl of fragrant, delicious and visible braised beef is ready
Braised Beef
1. Cut the beef into pieces. Boil water in a pot. Put the beef in it and cook for 1 minute over high heat. Remove and rinse.
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.
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 thick flavor, have to complement the 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, the meat crispy aroma can be
beef practices fungus stir-fried beef
a, raw materials:
1. Main ingredients: beef shank 250 grams, buffalo hair fungus 100 grams, 25 grams of baby spinach.
2. Seasonings: cooking wine, refined salt, monosodium glutamate, soy sauce monument, green onion, ginger, vegetarian oil."
2. Preparation:
1. Wash and slice the beef. The fungus is removed and washed, torn into small slices. Wash spinach by removing impurities.
2. pot of oil hot, put people ginger and onion stir incense, into the beef stir fry, add soy sauce, salt, cooking wine continue to stir fry, into the fungus, add the right amount of water stir fry until the meat is cooked, put the small spinach stir fry taste, point into the monosodium glutamate pushed evenly into the.
Press: the ear has beneficial gas and lung, light and strong Zhi, and blood to support the efficacy of Wing. Beef has a complementary spleen and stomach, beneficial to the blood, strong muscles and bones and other effects. With small spinach with the composition of fungus fried beef, rich in nutrients, with the spleen and stomach, beneficial effects of qi and blood, can be used as a deficiency win fatigue, indigestion, lumbar and knee weakness, hypertension, arteriosclerosis, anemia and other diseases of patients with nutritional dietary therapy dishes to eat. Healthy people often eat can be strong tendons
bone, brain and strong will, skin and beauty.
Celery beef practice
Raw materials: 300 grams of tender beef, 150 grams of celery, 40 grams of wine, 20 grams of soy sauce, 10 grams of sugar, 5 grams of baking soda, 20 grams of water starch, 1 gram of pepper, 20 grams of sliced scallions and ginger, 2 grams of minced ginger, 500 grams of peanut oil, a little monosodium glutamate.
Practice:
①Cut celery into thin slices. Beef cut into 2 cm long thin slices, put into a bowl, add baking soda, soy sauce pepper, water starch, wine, ginger and water, soak for 10 minutes, add the words of raw oil, marinate for 1 hour;
② frying pan on the fire, peanut oil burned to 60% of the heat, into the beef slices, mixed with a spoon, when the beef color white, poured into the funnel to drain the oil. Pan to stay a little oil back on the fire, add sliced green onions and ginger, sugar, soy sauce, monosodium glutamate, a little water, boil, thickening with water starch, put the beef slices, celery slices, mix evenly can be.
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Beef in sauce
Beef in sauce
The practice of tasty point
Questioner: xushifeng - Xiu Cai three level
Best Answer
Beef in sauce Practice
1. Selection of materials: selection of tender beef, supplemented by sand nuts, cardamom, cloves, cinnamon, dashi, cumin made.
2. Cleaning: the first selected beef into the water, soak for 4 to 6 hours, the silt in the beef out of the bubble, wash, and then use the board brush brush 1 time, and then use cool water over 4 times.
3. Sauce: use cool water to thin the yellow sauce, and at the same time put salt and mix well.
4. Cooking: Put the beef into the sauce pot and cook for 1 hour, then remove the beef from the pot and clean the sauce from the pot. The bottom of the pot yard bones or bamboo board, lean meat, tendon meat yard in the middle, the old meat yard on the four sides, blending into the old broth, add accessories, with a strong fire to cook for 1 hour after the pressure pot. Pressure pot method is to use a bamboo board pressed on the beef, bamboo board on a large pot filled with water, or a bucket of water pressure.
5. out of the pot: after the pressure pot, seal the fire, cook with low heat for 6 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 the bamboo drawer lest the sauce beef broken, to be cooled can be cut with. It takes about 8 hours to make a pot of beef in sauce, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.
Beef in sauce
1. Cut a whole piece of beef (two pounds) into three pieces and wash it well. The first thing you need to do is to put cold water in the pot, put in the cut beef (the water is not over the beef), boil it on high heat, take out the beef, wash it. ps: the calf meat has a tendon and meat is more suitable for beef in sauce
2. Put in the pot with the right amount of water (not over the beef), and then put in the five spice powder, sugar, salt, soy sauce, star anise, dry chili pepper, ginger, peppercorns, cooking wine. Cook it until you can simply poke it with chopsticks. ps: if you use a pressure cooker, cook it for about 10 minutes after getting on the gas.
3. Soak the cooked beef in the soup for one night, take it out the next day, and leave it for a few hours to dry out the surface, so it's easier to cut. Cutting time to pay attention, not along the grain of the meat, it is best to vertical, so that when you eat it is not difficult.
4. Cut the beef to serve. Take a little beef marinade, heat it up, pour it over the beef, and put sesame oil and chopped scallions on it. PS: If you think the beef is too light (especially in the middle of the meat), add a little soy sauce to the marinade, or make your own sauce according to your taste.
The rest of the broth can also be used to make noodles, delicious, delicious!
Beef in sauce
Materials:
Beef about 750g raw eggs 5-6
Cinnamon Goji berries peppercorns octopus soy sauce old soy sauce chicken essence sugar salt
Wash the beef, boiling water small boil a little bit, the purpose is to get rid of the blood foam clean. Fish out the beef and pour out the water. Put oil in the pot, add pepper and moderate sugar (two rice spoons or so), and then stir fry the flavor of pepper, then put the beef. Add salt, soy sauce (a little, for the color), soy sauce,
After a small fire (very small fire) simmer for 15-20 minutes, during which time to turn the meat, so that the color and flavor can be evenly into the meat.
At the same time, you have to boil the eggs in water, peel off the skin and prepare them to be put into the beef pot.
After 15-20 minutes, add hot water, star anise, cinnamon, goji berries, ginger, and chicken seasoning to the beef pot, then add the peeled eggs to the pot. Cook on low heat for 45-60 minutes. The meat should be tender. The fire table is too big, otherwise it will be mushy.
Cooked beef in the pot do not fish out, it is best to let a night, the next day fish out, so that the flavor. Beef cut into pieces or slices, the eggs also cut all eat. Eggs into the meat flavor is very