Question 2: What is the best seasoning for beef soup?
[Raw materials] 500g beef tendon, onion 1 root, fragrant leaves 1 root, celery 1 root, carrot 1 root, a little monosodium glutamate and a proper amount of refined salt.
[method]
1. Wash beef and cut it into small pieces, put it in a pot and add water to boil, remove blood foam, and then add the washed and cut onions, celery, carrot slices and fragrant leaves; Simmer for 2-3 hours until the meat is cooked (keep adding water when cooking soup, keeping the amount of 2000 grams of water).
2. After the soup is cooked, add refined salt and monosodium glutamate and divide them into soup bowls to eat.
Spiced spicy beef soup
Ingredients: beef ribs 1500g, Amomum villosum 3g, star anise 4g, ginger 5g, cinnamon 5g, onion 10g, cardamom 2g, dried pepper 2g, pepper 1g, salt, monosodium glutamate 2g and minced onion and garlic 5g.
[method]
1. Cut beef tendon into pieces, wash it in cold water, blanch it thoroughly in boiling water pot, remove it with clear water, remove the water, put it in a casserole, add enough clear water, boil it, and skim off the floating foam.
2. Wrap star anise, cinnamon, cardamom, Amomum villosum, pepper, dried red pepper, onion and ginger (mashed) together with gauze, blanch them in boiling water for a while, pick them up, put them in a beef pot, cover the pot, move the casserole to low heat, simmer until the beef is crisp and rotten, season with refined salt and monosodium glutamate, and sprinkle with minced garlic.
[Features] Beef is crispy, delicious and slightly spicy.
A small bowl of beef in red soup
Ingredients: beef 500g, bonzi bone 250g, celery 50g, coriander 5g, Chili powder 10g, red oil 10g, Sichuan salt 15g, vegetable oil 10g, cooking wine 5g, soy sauce 15g, onion.
[method]
1. Select beef with tendons, rinse it with cold water, cut it into small pieces, weigh 100g, put it in a boiling water pot to remove blood, and then pour off the water. Mix a proper amount of water into the pot again, clean the bonzi bones, break the bottom of the pot, add beef, boil over high fire, skim the floating foam, cook over low fire, scoop up, cool and cut into pieces for later use.
2. Take a clean white cloth and wrap it with black pepper, pepper, star anise and pepper to make a seasoning package. Mash ginger, tie onion into knots, and chop watercress. Heat the vegetable oil to 70%, fry the watercress until it is crisp, skim the residue with a colander, put it in a beef soup pot with salt, soy sauce, Chili powder, cooking wine, onion, ginger and spices, and simmer slowly until it is fragrant.
3. Put the beef slices into the soup pot and simmer until rotten. Divide celery and coriander into four bowls, scoop beef and red soup into the bowl, add red wine and mix well.
[Features] The color is bright red, spicy and delicious.
Beet broth
Ingredients: 350g beef, 5 beets, 5 potatoes, carrot 1 root, onion 1 root, 3 cauliflower, 2 celery, 2 tomatoes, cloves, coriander, salt and pepper.
[method]
1. Peel beet and cut it into crescent shape; Cut potatoes and carrots into large pieces; Onions, cauliflower and beef are all cut into 3 cm square pieces; Peel and chop tomatoes; Cut the parsley into powder and set aside.
2. Heat the wok, add beef and water (about 600g), boil, skim off the floating foam, add clove, beet, potato, carrot, cauliflower, onion, celery and tomato when the meat is soft and rotten, add salt and pepper when all kinds of vegetables are cooked, put them in a soup bowl and sprinkle with coriander powder.
[Features] Delicious and nutritious.
Chinese sauerkraut beef soup
[Ingredients] 500g of fresh beef ribs, 250g of sauerkraut, 20g of yellow wine, 5g of ginger, 2g of onion 15g, 2g of monosodium glutamate, 2g of pepper, 50g of vegetable oil, 50g of star anise 1, and a proper amount of refined salt;
[method]
1. Cut the fresh beef ribs into pieces, blanch them with boiling water, take them out and dry them; Shred pickled Chinese sauerkraut.
2. Heat a wok, add vegetable oil to heat it, add onion, ginger and star anise to stir fry until fragrant, add beef to stir fry thoroughly, add water to boil, skim the floating foam, add rice wine, move to low heat and cook until the beef is 80% rotten, add shredded Chinese cabbage, salt, monosodium glutamate and pepper, and continue to cook until the beef is crisp and rotten.
[Features] The meat is rotten and the soup is fresh.
Hongqing decoction
Ingredients: beef, beef bone, chicken skeleton * *1200g, clean cabbage head 500g, onion, carrot and celery 50g each, salt and monosodium glutamate 50g each, sugar 20g, vinegar essence 10g.
[method]
1. Wash the beef, cut it into small pieces, put it in a pot, add water to boil, skim off the blood foam, then add the washed onion, celery, carrot slices and fragrant leaves, and simmer for 2-3 hours until ... > >
Question 3: Is beef jerky flavored with beef essence more fragrant? Not all beef smells good.
Question 4: Does anyone know how to cook beef jerky? Which part of beef is used and what seasoning is used to marinate it?
Beef: tonify spleen and stomach, strengthen bones and muscles, and tonify qi and blood.
Zanthoxylum bungeanum: it can warm the middle warmer, stop diarrhea and relieve pain.
Ginger: It can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.
Composition:
Eat beef food
Cinnamon leaf
Sichuan pepper
Star Anise
Jiangxiangke food
Onion food
wine
Light soy sauce
oil
salt
Tangxiangke food
chicken essence
pepper
Recipe practice:
1. Cut the beef into strips.
2. Crush pepper, fennel and cinnamon leaves and pour them into half a bowl of water.
3. Chop the onion and ginger.
4. wine, soy sauce and oil.
5. Sugar, salt, chicken essence and pepper.
6. Soak onion and ginger for 4 or 5 times.
7. Soak beef in two bowls of juice 12 hours or more. Fennel water should be filtered.
8. Put the corned beef on the oven plate.
Bake at 9.290 degrees for about 30 minutes, which depends on the power of my oven. My oven is the smallest.
10. Let it dry in a sunny place and you can eat it.
Raw materials:
500 grams of fresh beef (500 grams of cooked beef is about 400 grams) hot sauce (choose the best taste)
A little pepper powder, sugar, salt, soy sauce, star anise, cinnamon, aniseed and clove.
Another: 50 grams of sesame.
Exercise:
The price of beef jerky in the market is usually very high, and some are of poor quality, so you can cook it yourself.
Beef jerky
The method is as follows: the boneless fresh beef is cut into chunks of about10g, put into a pot, add a little salt to cook until it is 78% ripe, take it out and cool it, and then cut into chunks with a thickness of 0.2-0.3cm.. Add a proper amount of cooking wine, soy sauce, brown sugar and spices such as cinnamon, pepper, fennel and ginger wrapped in gauze into the soup pot, bring to a boil, add beef slices, cook for 30 minutes with strong fire, remove and drain, and put them in an electric oven (or charcoal fire) for drying. If the cooked meat tastes bad, sprinkle some spices such as spiced powder and monosodium glutamate when roasting. The beef jerky made by this method has strong flavor and good taste.
Beef jerky has high protein content and low fat content; Easy to preserve, convenient to eat, and deeply loved by modern people. However, the traditional production process has many problems, such as rough taste, more crumbs and short shelf life.
New formula and preparation method
Beef jerky
1. Dice the beef, not too finely, 1-2 cm square is enough. Mixed spices such as soy sauce, pepper powder, star anise, cinnamon, fennel and clove. Saltless curing for 2 hours;
2. Heat the pot with water, add the mixture of diced beef and spices after the water boils, cook for 20 minutes with strong fire, and stew for 10 minute with medium fire to remove the grease from the beef granules;
3. Heat the cooking oil in another pot (not too little, the diced beef does not absorb oil well, otherwise it will stick to the pot), and add 3 spoonfuls of sugar to improve it. Add diced beef, new star anise, cloves (I don't mean just soaking together) and pepper powder, stir fry and add a little soy sauce and hot sauce. Then keep frying, keep frying, keep frying, and feel really dry. Add a little salt and bring to the pot.
Note: there must be no water during the whole journey. Remove the beef jerky from the water, control the water, put it in a sealed jar after taking it out of the pot, take as much as you eat, and put it in the shade.
Method for making spicy beef jerky
Composition:
Lean beef 500g ginger 15g.
Vegetable oil 1000g (actual dosage 150g) cooked sesame oil 25g.
Five grams of spiced powder, sugar 15 grams.
5 grams of pepper noodles, 5 grams of pepper noodles.
25g of mash juice, refined salt 15g.
Monosodium glutamate 1g
Production procedure:
1. After selecting lean yellow cattle, the legs are clean and lean, without touching raw water, the fascia is removed, trimmed into neat rectangular pieces, and evenly cut into extremely thin chunks of meat. Wipe the sliced meat with fried and ground salt, roll it into a tube, put it in a bamboo basket, and put it in a ventilated place to dry the blood. Spread the beef jerky on the back of the bamboo basket, put it on a small charcoal fire, steam it for half an hour, then cut the beef into pieces with a knife 5cm long and 3cm wide, steam it for half an hour, and take it out to cool.
2. Cook the vegetable oil, add a little ginger and pepper, and remove the oil pan from the fire. 10 minutes later, put the oil pan on the fire again and take out the ginger and pepper. Then evenly spread the beef slices with mashed potato juice, put them in an oil pan and fry them thoroughly, while stirring them gently with a colander. After the beef slices are fried thoroughly, remove the pan from the fire and take out the beef slices. 3.......& gt& gt
Question 5: What seasoning is used to marinate Hulunbeier beef jerky?
material
600g clean beef hind leg meat, 1 teaspoon cooking wine, 5g ginger, 1 root onion, onion, 1/2 teaspoons salt, 100 ml vegetable oil, 2 tablespoons boiling water, 10 dried pepper,10.
working methods
1. Cut the onion in half, and then cut it into 5 cm long sections. Shred ginger. Wash coriander and set aside.
2. Wash beef, remove tendons and pat dry with paper towels. Cut the fiber horizontally into strips with a length of 5cm and a width of 1 cm. Add cooking wine, ginger, onion and salt, mix well and marinate for 20 minutes.
3. Preheat the wok with medium heat, add sesame seeds, stir-fry for 1 min for 30 seconds, take out, and let cool for later use.
4. Preheat the wok with medium heat. Pour in vegetable oil, heat to 60%, pour in salted beef, add boiling water, stir-fry for 5 minutes, turn to medium heat and stir-fry for 15 minutes, then pick out onion and ginger and discard. When the oil at the bottom of the pot becomes clear (the water has been fried dry at this time), put dried peppers in the middle of the pot and fry for 2 minutes, then fry with the meat for 5 minutes. Add sugar, soy sauce and pepper, stir-fry for 3 minutes, and stir-fry the seasoning into the meat. Add fine Chili powder and pepper powder, stir-fry for 2 minutes, shovel out and put on a plate, sprinkle with sesame seeds and add coriander.
Question 6: What seasoning is used to marinate spicy beef? The practice of spicy beef
material
700g of beef hind leg meat, 25g of yellow wine, 5g of onion 1 5g, 50g of soy sauce, 5g of sesame, 30g of refined salt1g, 30g of pepper, 5g of sugar, 5g of sesame oil15g, 2g of monosodium glutamate, 5g of dried Chili powder, and 5g of onion segments15g.
working methods
1. Wash calf hind leg meat, cut it into two pieces, soak it in cold water 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring to a boil, skim off the floating foam, and turn to low heat for 3 hours. When the beef is 90% rotten, take out the soup and let it cool.
2. Stir-fry sesame seeds and let them cool; Wash scallion and cut into powder; Put the dried Chili powder into a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well.
3. Put Zanthoxylum bungeanum into the pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.
4. Cut the cooked beef into rectangular thin slices, put them on a plate, drizzle with hot sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.
Question 7: What spices are used to make spiced beef jerky? Thank you! ! The five spices are mainly star anise, dried tangerine peel, cinnamon, cinnamon leaf, pepper and so on. The specific dosage can be selected according to personal taste. The ratio of beef to spices is about 100: 1, for reference.
Question 8: The best seasoning for burning beef depends mainly on what kind of meat you like. If I had to choose, I would choose beef. Now beef is healthier than chicken. Beef 100g, potato 50g, carrot 50g, onion appropriate amount, curry powder appropriate amount. Method 1. Beef must be watered. But it's best to start with cold water. 2. Using boiling water as soon as you get out of the pot will lock the flavor of the meat in the meat, so heat it slowly.
Question 9: What seasoning should I put in the beef stew? You can put some pepper, aniseed, ginger slices and dried yellow sauce. okay
Question 10: What seasoning is used for sauce beef * * * Ingredients: raw beef 100 kg. Auxiliary branches: yellow sauce 10 kg, salt 3 kg, cinnamon 250g, clove 250g, Amomum villosum 250g, star anise 500g.
Characteristics of * * * Sauced beef: * * Sauced beef is red in color, oily and bright. After slicing, it remains intact, the section is red bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is salty and moderate, crisp and refreshing, which is an ideal delicacy on people's table. Teach you how to cook * * * sauce beef, and how to cook * * * sauce beef is delicious. Choose fresh beef that is neither fat nor thin, soak it in cold water first, clean up the congestion, scrub the meat with a board and remove the bones. Then cut into pieces of 0.75- 1 kg, the thickness of which is not more than 40 cm, washed with clear water once, and stored separately according to the meat quality. 2 adjust the sauce. Add about 50 kilograms of water to the pot, heat it slightly, and add 1/2 salt and yellow sauce. Boil 1 hour, skim the sauce foam floating on the noodle soup and put it in a container for later use. 3 beef is packed in a pot. First of all, put the meat bones at the bottom and side of the pot, so that the meat pieces won't stick to the wall of the pot. Then, according to the tenderness of the meat, put the meat into the pot. Put old meat slices at the bottom of the pot, tender meat on top, front legs and cavity meat in the middle. 4 sauce. After the meat is in the pot, pour in the prepared sauce soup. After boiling, add various ingredients, press with a pot pressure plate, add water, and cook for about 4 hours. After boiling 1 hour, skim the froth on the noodle soup, and turn the pan every 1 hour/time. According to the consumption of soup, add broth appropriately so that every piece of meat can be immersed in the soup. After boiling for 4 hours on high fire, simmer for 4 hours on low fire, so that the fragrance can slowly penetrate into the meat. When simmering, turn the pan every 1 hour 1 time to make the meat pieces cooked and rotten. (5) out of the pot. When cooking, take the meat out of the pot piece by piece with a special iron racket, remove the original soup from the pot and wash it, then put the meat in a sterilized plate and let it cool to get the finished product.