Practice: In fact, it is very simple. Chop the garlic and make it into garlic.
Dice the pepper (in fact, I put the pepper purely for beauty)
Put chicken essence, garlic, diced pepper and beef together, and mix with vinegar and soy sauce.
Be careful not to put too much vinegar in soy sauce. It is best to use balsamic vinegar. The ratio of vinegar to soy sauce is about 5:1
I hope you like it.
Question 2: how to adjust salt and sugar in cold beef juice,
Sugar is more, monosodium glutamate is moderate, vinegar is also, Sichuan personal preference! There is also soy sauce and red oil, with less red oil (spicy) and a little garlic paste in Jiang Mo! Then heat it up and put some thick soup!
Question 3: How is the authentic cold beef cooked? Ingredients: 500g beef (fat and thin).
Seasoning: 20g of cooking wine, 0g of soy sauce15g, 5g of sweet noodle sauce15g, 5g of scallion, 3g of ginger and 0g of sesame oil10g.
Features:
The meat is crisp and cooked, the original flavor is mellow, and the seasoning is self-dipped, and each takes its own taste.
Production process:
1. Cut the beef into two large pieces, first put it in a cold water pot and boil it slowly, so that the blood and foul smell can be discharged as much as possible, pour it out and wash it, then put it in a boiling water pot, add onion, red rice wine, and simmer for about 2 hours with low fire. When you can poke it with chopsticks, it will be cooked and can be taken out. Wash the green onions and cut them into sections; Wash ginger and slice it for later use.
2. When eating, cut it into large slices across the meat lines, put it in a pot, pour sesame oil on it, and bring a small dish of soy sauce, sweet noodle sauce and scallion with you on the table.
If it is cooked beef, you can add seasoning directly.
Question 4: How to make the sauce of cold beef? 1. Specific methods and materials of cold side dish sauce: 20 peppers, 3 cloves of garlic, 3 slices of ginger, scallion 1 small handful, 5ml of salad oil, 5ml of steamed fish black bean oil 10ml, 5ml of sesame oil, 3 g of sugar, 3 g of cooked sesame seeds and 5ml of balsamic vinegar.
Second, the specific practice of cold side dish sauce:
1, mashed garlic and ginger, and chopped green onions for later use.
2, hot pot cool oil, first throw the pepper in, turn to a small fire and slowly simmer, until the color becomes darker and the aroma is fragrant, turn off the fire, and then pick up the pepper.
3. Turn on the small fire again, pour in the garlic Jiang Mo and green onion, and turn off the fire after the minced garlic turns light golden. By the same token, ladies who don't like minced garlic, Jiang Mo and chopped green onion can also pick them out and throw them away.
4. Pour the celery that has been cut, blanched and drained, plus all the remaining seasonings, and mix well.
Third, cooking skills
Cold salad can have many kinds of collocation, many kinds of flavors, such as hot and sour, sweet and sour, fresh and salty, garlic juice, spicy taste and so on. The key to making different flavors of cold dishes is the seasoning, which is very particular. Generally, salty and fresh are used as the base flavor, supplemented by spicy seasoning, which not only tastes mellow, but also has the function of drinking and eating.
Question 5: How to adjust the traditional beef sauce, that is, the burnt sauce beef of a beef in a restaurant: 1000g.
ingredients
Ginger: 50g garlic: right amount
Beer: a little
seasoning
Soy sauce: moderate amount of soy sauce: moderate amount
Chenpi: appropriate amount of cinnamon: appropriate amount
Fennel: appropriate amount of fragrant leaves: appropriate amount
Star anise: right amount
method of work
Rinse the bought beef repeatedly, then soak it in clear water for about an hour, so as to remove the blood.
After soaking, cut it into fist-sized chunks, put it in a pot with cold water, and then heat it. When the water boils, skim off the floating foam on it and rinse it with cold water. The purpose of this is to make the beef compact and taste better.
Then put the beef in the pressure cooker, add ginger and beer (the amount of beef is not enough), then add all the spices, boil and blow for 10 minutes, and then stew for 20 minutes with low fire. This time can be determined according to the tenderness of the beef.
Pour the blown beef and soup into the pot, add garlic, soy sauce, soy sauce and crystal sugar, then cook for 15 minutes with slow fire, and then drain the soup with strong fire.
After the cooked meat is cooled, cut it into pieces and put it on a plate. It will be more delicious if you pour some of the remaining soup on it.
Question 6: How to mix beef juice with beef juice?
1. Beef bone or beef tendon. Roast. 2. Stir-fry onion, celery and carrot. 3. Add tomato paste and continue to stir-fry. 3. Cook red wine. 4. Add roasted beef bone or beef tendon. Boil! (Generally, it takes more than 6 hours) 5. Worry too much. Make steak. Beef juice is a key sauce, which can be used to make many kinds of steak juices, such as black pepper juice, mushroom juice and black fungus juice ... If you want to save trouble, you can go to the supermarket to buy it!
Method of red wine and beef sauce
1. Put garlic, beef bone (or beef tendon), shredded onion, carrot, celery and black and white pepper into a baking pan and bake in the oven at 180℃ for 30 minutes. 2. Pour into a large pot and add red wine, thyme and laurel leaves to cook with low fire 1 hour, and then.
Question 7: How to adjust the raw materials for the dry pot juice dipped in beef:
Sesame sauce, spicy red sauce, soy sauce, onion, ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate.
Practice:
1, authentic Sichuan material:
Sesame paste (or peanut butter) is made into thick paste with cold boiled water, and then the fried red oil Sichuan Chili sauce, soy sauce king, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to make it into thin paste.
This seasoning is rich in Sichuan spicy flavor, and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes and so on.
2. Oyster sauce:
Add vegetable oil into the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir-fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.
This seasoning is suitable for people who don't eat spicy food, and should be mixed with live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
3, red garlic paste:
Stir-fry red oil in Sichuan Chili sauce, add a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic and mix together.
This seasoning is spicy and fragrant, suitable for many people's tastes, and is suitable for fish, loin, gizzard, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.
4. Odor:
First, cut the red pepper, add vegetable oil to the pot and heat it to 90%. Add the fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and mix it into a paste.
This kind of seasoning is mainly spicy and has a variety of flavors, which is suitable for all kinds of meat and vegetable dishes.
5, milk rot juice:
First, crush the red milk rot, add a little cold boiled water and mix it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well.
This seasoning is suitable for main ingredients such as fish and shrimp.
6, sesame sauce:
Sesame paste (or peanut butter) is mixed with cold boiled water to form a thick paste, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion head, coriander powder and sesame oil are added and mixed.
This seasoning is suitable for clams, fish fillets, loin slices and various seafood.
7. Ginger juice:
Peel ginger and cut it into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well.
This seasoning is suitable for fish, shrimp, razor clam, conch, scale and so on.
8, sesame oil:
Add a small amount of cold boiled water to soy sauce king and mix with sugar, monosodium glutamate and sesame oil.
This material is suitable for all kinds of hot pot.
1. Sesame juice, bean curd (red), chopped green onion, pepper, coriander, refined salt and monosodium glutamate. Take an appropriate amount of each and add boiling water to stir. 2: celery 0 ~12, red pepper 0 ~16, fresh ginger 8 ~12, puning bean paste190 ~ 210, sesame paste12 ~/kloc. 0-33 shrimp, 0-3 ham, 0-3 scallops, 0/30-42 sesame oil/kloc-0, 57-77 sesame seeds, 30-40 earthfish, monosodium glutamate10-20 and water150-. The specific production method is as follows: after the wok is heated, add salad oil, add fresh ginger after the oil is heated to 60%, stir-fry until fragrant, and then add earth fish, shrimp, ham, scallop and puning bean paste for stir-frying; Add the mixed sauce of sesame paste and peanut butter into the wok, add water and appropriate amount of sugar, and add appropriate amount of starch after boiling; Finally, add sesame oil, sesame, fresh pepper, celery and monosodium glutamate and cook until the pot is boiling. It has a strong Guangdong flavor, sweet but not greasy, light but not few, light and refreshing, and can be used for dipping in hot pot with Guangdong flavor. 3: green vegetables 0 ~12 fresh peppers 0 ~16 fresh ginger 8 ~12 puning bean paste190 ~ 210 sesame paste12 ~16 peanut butter. 4 sugar 0 ~ 32 salad oil 70 ~ 90 shrimp 0 ~ 33 ham 0 ~ 3 scallop 0 ~ 3 sesame oil130 ~142 sesame 57 ~ 77 sea fish 30 ~ 40 monosodium glutamate10 ~ 20 water150 ~/kloc-0. Add the mixed sauce of sesame paste and peanut butter into the wok, add water and appropriate amount of sugar, and add appropriate amount of starch after boiling; Finally, add sesame oil, sesame, fresh pepper, celery and monosodium glutamate and cook until the pot is boiling. 4. How to eat in Beijing: Mahjong, leek flower sauce and soy bean curd are put together in equal amounts and stirred. If you want to eat spicy food, you can also put a little Chili oil. 5: Taiwan Province eat a jar of 250g of sand tea sauce, add 2 egg yolks, some light soy sauce, and stir. It's also very delicious! 6: Guilin bean curd 1 block+garlic (3-4 petals) add some salt and stir. Heat vegetable oil and pour in. 7: garlic+sesame oil+salt+monosodium glutamate+peanuts (+fried Chili oil). 8: coriander, garlic paste, shallot leaves (cut into small circles) fermented bean curd, chicken essence, salt, fried Chili noodles and a little monosodium glutamate. The taste is very good, and it is Yunnan taste (it is best to change fermented bean curd into Yunnan bittern rot). 9. >
Question 8: How to adjust the ingredients in the cold sauce?
Distilled apple vinegar 250ml, soy sauce 250ml, vegetable oil 1 25ml, sesame oil 1 tablespoon, roasted sesame 1 tablespoon, half a teaspoon of dried chopped Chili, and Chili powder1small rub.
method of work
1, in a medium bowl, mix vinegar, soy sauce, vegetable oil, sesame oil, roasted sesame, dried Chili and Chili powder together;
2. Leave it at room temperature for 1 hour.
Question 9: How to make cold dishes with cold salad juice mainly depends on how well the seasoning juice is made, whether the seasoning juice is good or not, and whether a cold dish is delicious or not, and the collocation of seasoning juice for cold dishes:
1.Salty juice: It is made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, which is white and umami. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.
2. Soy sauce: made of soy sauce, monosodium glutamate, sesame oil and fresh soup, such as red, black, salty and delicious. Used for mixing or dipping meat ingredients, such as chicken in soy sauce, soy sauce meat, etc.
3. Shrimp oil juice: The ingredients are shrimp seeds, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to fry fragrant shrimp seeds with fragrant oil first, and then add seasoning to boil, which is white and salty. It can be mixed with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.
Question 10: How to mix beef juice with delicious cold beef material: 300g of sauce beef, minced garlic 1 0g, minced coriander10g, chili oil10g, 2g of vinegar, 50g of sugar100g, sesame oil and 3g of salt/kloc-0. Peel garlic, wash it, smash it and chop it into fine powder; Coriander is also chopped into pieces; Chopped onion 2. Chopped garlic, chopped coriander, chopped onion, sugar, vinegar, Chili oil (or chopped pepper) and sesame oil. 3. Mix beef with seasoning. Or dip in food