Exercise: 1 Wash the dirt on the surface of beef tenderloin with running water, put the whole piece into a cold water pot and cook it with high fire. After boiling, skim the blood foam on the water surface. When boiling, skim it for about 15 minutes, and the blood inside will be removed. Take out the meat and drain it.
2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even.
3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool.
4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.
Nutritional value: beef-beef is rich in sarcosine: the sarcosine content in beef is higher than that in any other food, which makes it particularly effective for muscle growth and strength enhancement.
other
There are two ways: cut the beef into 5cm square pieces, and simmer it with soy sauce, aniseed, chicken essence, sugar, onion, ginger, salt and white pepper for 8 hours (just one night) until it is cooked thoroughly with clear water. Cook on low heat for more than three hours (beef will not go bad).
The other is spicy: cut the beef into 5cm square pieces, heat the oil in a pot, add the beef, stir-fry until the meat is firm (there is no water in the oil), add the white sugar, dried red pepper (according to your taste), soy sauce, aniseed, chicken essence, white sugar, onion, ginger and salt, and then boil it at an exothermic temperature (it must be hot water). Cook on low heat for more than three hours (beef will not go bad).
Post-editing: soak beef and keys in water first (that is, boil them with water to remove dirty ash from the meat first) to remove dirty foam.
Also: never use a pressure cooker, it's easy and fireproof. It's not delicious
Ingredients: Choose fresh beef. Seasoning: 2g of Amomum villosum, 2g of cardamom, 2g of clove, 2g of cinnamon, 2g of aniseed and 2g of fennel are tied into small bags with gauze. A little onion, ginger, garlic and pepper. Cleaning: First, put the selected beef into clear water, soak it for 4 to 6 hours, soak out the blood stasis in the beef, wash it, and then rinse it with clear water for 4 times. Sugar color: put a little base oil in the wok. When the oil is hot, put the sugar in a wok and fry it. It is necessary to grasp the heat. When you see the foam, add boiling water to make it brown. The amount of sugar is put according to the amount of beef, such as 1 kg, about 1. Boiling: put bones or bamboo boards in the bottom of the pot, tender meat in the middle, old meat on the four sides, add boiling water, add seasoning packets, soy sauce (extra), onions, ginger, garlic and so on. Boil the pot for half an hour after the fire. The method of pressing the pot is to press the beef with a bamboo board or other plates, and the weight on the bamboo board is pressed down. Out of the pot: after pressing the pot, change to low heat (the soup is just cooked) and cook for 3 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling.
It takes about 4 hours to cook a pot of beef sauce.
★ ribs raiders-
Sweet potato sparerib pot
1. Wash the ribs, marinate them with soy sauce and starch, then fry them in hot oil and take them out for later use.
2. Peel the taro, cut it into four pieces, fry it in hot oil until the skin turns yellow, and take it out for later use.
3. When the oil is hot, add the minced garlic and stir-fry until fragrant, then add the fried ribs, add cooking wine, oyster sauce, sugar, salt and water, and turn off the heat after boiling.
Cook the taro until it is ripe and soft, and put it in a casserole for a while.
When the soup is cooked again, just sprinkle some coriander powder.
Braised ribs with gluten
Marinate the ribs with lobster sauce, sand tea sauce (if not, fragrant meat sauce), raw flour and wine in advance. It is best to marinate for more than 3 hours. Then open your eyes.
In an oil pan (don't put too much oil, because the ribs will give off oil when stewed), add the ribs and stir-fry them a few times, then stew them in water, and add some vinegar (a little).
Very good). Boil it with high fire first, then simmer it for 30 minutes with medium fire, and then simmer it with low fire. This stew will take 1 hour (if you want to be tough,
Less time), add small pieces of gluten and stew for 10 minutes.
Grilled beef steak with green papaya
Ingredients: green papaya, small ribs, onion, ginger.
Practice: Peel and seed the green papaya, wash it, cut it into hob blocks, and chop the small ribs. Heat the wok and add oil. Saute shallots and ginger.
Add rock sugar and stir-fry until golden brown, then add small rows and stir-fry until the skin is brown. Add soy sauce, wine and rock sugar (break into small pieces or dissolve
Stir-fry the papaya, add water, cover all the ingredients, cover the pot, simmer for 45 minutes, and thicken the corn starch.
Pour less sesame oil.
Papaya is sweet and cold in nature, and has the effects of strengthening the spleen and regulating the stomach, clearing away heat and quenching thirst, soothing the liver and relieving depression. Now the weather is just right for empty people to drink, isn't it?
But don't eat papaya if you have a cold and cough.
Jiuzhi Chenpi Bone
Ingredients: ribs (only in the middle) 1 kg, 9 pieces of dried tangerine peel (boiled), a little pepper and anise cinnamon.
(add up to less than 2g), 3 tablespoons of soy sauce, 1 brown sugar.
Practice: Marinate the ribs with salt, sugar and light soy sauce for a while, put oil in the pot, add minced garlic and chopped green onion, and fry the ribs thoroughly with slow fire.
While boiling all seasonings and 3 pieces of dried tangerine peel with 3 bowls of clear water for 15 minutes, remove seasonings, leaving dried tangerine peel, soup and water.
Put the fried spareribs in a clay pot, add a little light soy sauce, stew for 45 minutes, drain the soup, remove the cooked tangerine peel and put it in the pot.
Shred the remaining dried tangerine peel, put it in, season with salt, and take it out of the pot. You're finished.
Fried Spare Ribs with Spiced Salt
Ingredients: ribs, onion, ginger, red pepper, green pepper, onion, egg.
Exercise:
1. Chop the ribs into small pieces and marinate them with onion, ginger, corn flour, salt, sugar and soy sauce (it is best to marinate them 1 hour before entering.
Taste).
2. Cut red pepper, green pepper and onion; Mix the egg batter with the eggs and flour, and stir well with a small spoon.
Even.
3. Wrap the ribs with egg paste evenly, then carefully put them in a wok with 50% oil temperature and fry until crisp, and drain the oil.
4. Add minced red pepper, minced onion, minced green pepper and appropriate amount of salt and pepper, stir-fry until fragrant, and then put the ribs in and turn them over.
Just stir fry evenly.
Stewed ribs with tomatoes
Buy a box of ribs cut into the same size, two tomatoes and a proper amount of ginger and onion in the supermarket.
After the water is boiled, add ribs, ginger and onions;
Boil the water again and skim off a layer of fine powder floating on the noodle soup;
Stew the soup with medium heat at a proper time (30-40 minutes), and the color of the soup will gradually become rich and the fragrance of the soup will float out. Cut the peeled tomatoes into pieces.
Large pieces, put in a pot and cook together;
When the water boils again, add salt, cook for another 2 or 3 minutes, and turn off the heat.
Rich sparerib soup with sweet and sour tomatoes, this soup is delicious, refreshing and appetizing, nourishing and not greasy.
Braised ribs with black bean sauce
Hey hey.
Simply put.
Boil the water, add the ribs, put the cooking wine in the pot to remove the fishy smell, take it out after the water is boiled again, and control the water for later use.
Heat the wok with oil, add ginger, onion, garlic and pickled pepper, stir-fry until fragrant, and then add half a bowl of lobster sauce.
The second is to remove the excess salt), then add the ribs and stir fry for a little longer, and then put them in the pot.
Water (without ribs), chicken powder, cover and cook over medium heat until the water is dry (ribs may take a long time)
Boneless) some sesame oil.
Plum sparerib
Raw materials:
A catty of ribs, two plums, two onions and a red pepper.
Marinade: half a spoonful of Shao wine and half a spoonful of soy sauce.
Seasoning: Shao wine, soy sauce, Zhejiang vinegar, rock sugar, salt and monosodium glutamate.
Exercise:
1. Chop the ribs into large pieces, mash the sour plums, spread them on the side near the bones, marinate for one hour, and fry them in boiling oil for two minutes.
Then wait for the oil temperature to rise to fry ribs for one minute. Shred red pepper and onion.
2. Heat the wok, add two spoonfuls of oil, add seasoning until the sugar dissolves, add ribs, cover and cook for two minutes, mix well and cook until the juice is thick.
Add shredded red pepper and onion.
Du Jing sparerib
Ingredients: ribs 325g, eggs 1 piece, minced onion and ginger 10g, soy sauce 20g, Shaoxing wine 15g, sugar 50g and vinegar 25g.
Sesame oil 15g, flour 50g, water starch 10g, peanut oil 500g.
Exercise:
① Chop the ribs into small pieces with a length of 2.8 cm, soak them in 5 grams of Shaoxing wine and 5 grams of soy sauce, then knock in 1 egg and mix well.
Adding flour slurry;
(2) ignite the wok, scoop in peanut oil and cook until half cooked. Put the ribs in a wok, stir fry with an iron spoon, stir fry thoroughly, and scoop them up with a colander.
When the oil is wet to 80% heat, add the ribs and fry them until crisp, and pour them into a colander to drain the oil. Re-ignite the wok and add a little oil.
, onion ginger powder, Shaoxing wine, soy sauce, white sugar, add a little water to boil, thicken the water starch, add vinegar and sesame oil, and pour in.
Pork ribs, turn well, pan out and plate.
Laoganma spicy sparerib
Ingredients: small ribs, half a catty of green garlic seedlings, a bottle of Laoganma Chili sauce (available in the supermarket), a little aniseed, a little pepper and a little salt.
Exercise:
1. When buying spareribs, try to chop them into small pieces (you can only taste them when frying). Wash the ribs with water first.
Blood loss and fishy smell;
2. Take out the ribs soaked in water, pour them into hot water again, and stew them on low heat. It is best not to separate the flesh and blood, otherwise it will affect the appearance.
At this time, you can put a little pepper, aniseed and ginger in the stew pot to remove the meat flavor of the ribs;
3. Take out the stewed ribs, heat the wok and put a little oil (because the hot sauce itself has oil), and a little green garlic sprouts will be fragrant.
If the flavor is strong, you can drain the pepper and pepper in front of the wok, and then pour in the hot sauce (the hot sauce is spicy, depending on the crowd.
Spit out the fragrance, pour in the ribs and stir-fry for a while to let all the fragrance of hot sauce enter the ribs. The hot sauce itself is salty.
A little salt is enough. When cooking, put some chopped green garlic sprouts in, and the fragrance of garlic sprouts will come out in generate.
Steamed ribs with onion
Ingredients: ribs and onions (two or three, chopped)
Seasoning: rock sugar (one tablespoon), salt and a little wine.
Exercise:
1. Wash ribs, cut into pieces, blanch with boiling water, and take out.
2. After the oil pan is hot, add the onion and stir fry. When the onions are soft, add the ribs and stir fry. Add seasoning such as salt and rock sugar.
Continue to stir fry
3. Take the onion tendons out of the pot, put them in a big bowl or rice cooker, and steam them in the rice cooker for about 10 to 15 minutes.