1. Beef cut into pieces. Boil water in the pot. Beef put in it on high heat for 1 minute. Remove and wash.
2, beef into the pot, add boiling water, not more than 2 inches of beef. Add cinnamon, fennel, scallions,
ginger, cooking wine. Medium heat for 1 hour.
3, another frying pan, a little oil burst garlic particles, add spicy bean paste, Sichuan pepper,
wine, soy sauce with fried 2 minutes.
4, add the fried sauce to the beef pot, add rock sugar and continue to cook for 1 hour. In the meantime
turn a few times, taste, add soy sauce/icing sugar as appropriate.
5, to the juice thick meat rotten turn off the fire that is.
Be sure not to skimp on the head of the fire. Not so crispy is not delicious. The process of burning can also
Let the beef more flavorful
Onion explosion beef
Tendon meat 750 grams (or cucumber meat), 120 grams of white onion, 50 grams of sesame (roasted), 1 clove of garlic, 3 grams of minced ginger, 50 grams of soy sauce, 1 gram of chili pepper, 40 grams of soybean oil, 6 dried mushrooms, 250 grams of rice, 25 grams of wine, 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of rice vinegar. 10 grams of rice vinegar, 25 grams of sesame oil.
1, beef tendon meat wash, remove the tendon membrane, soak in water for 2 hours, fish out, control dry, cut into small cubes, and then pounded into thin slices, the white onion wash, cut into rolling blade. 2, beef into a porcelain bowl, put sesame seeds, minced garlic, minced ginger, 25 grams of soy sauce, chili noodles, yellow wine, monosodium glutamate, mix well, marinate, so that the beef seeped into the seasoning. 3, dry mushrooms after hydration, wash, remove the tip, cut long shredded. 4, frying pan into the soybean oil, burn 80% hot, put the beef slices, mushrooms, white onion shredded stir-fried cooked, into the garlic, rice vinegar, salt, monosodium glutamate stir-fried, dripping sesame oil, out of the pot. 5, edible, with hot rice together with food, can be.
Boiled beef
Main ingredients: beef 250 grams of auxiliary ingredients: celery, lettuce leaves, green garlic seasoning: ginger, onion, garlic, soy sauce, soy sauce, starch, salt, monosodium glutamate (MSG), pepper grains, dried red pepper, cooking oil
production process
1. beef cut into slices with a little soy sauce and water starch slurry a bit; 2. celery cleaned and cut into segments, green garlic shoot loose Cut diagonally into small segments, lettuce leaves washed and cut into segments; 3. green onions, ginger, garlic shredded, bean paste chopped with a knife; 4. sit in a pot, put a small amount of oil, when the oil is hot, put the bean paste, fried red oil into the green onions, ginger, garlic stir-fry a few times, into a small amount of water, open the pot into a little salt, monosodium glutamate, and then put into the greens, after the break out of life into a bowl, will be slurry a good slice of meat slipped into the pot, to be cooked meat color change, even after the soup! together into the bowl; 5. will be cleaned and heated pot, will pepper grains, dry red pepper into the pot stir-fried crisp, poured on the board crushed, sprinkled in the cooked meat; 6. sit pot, pour a small amount of oil, hot dripping in the meat on the can be.
If there is no lettuce leaves, green garlic, spinach can also
Boiled beef practice 2
500 grams of beef. From the bamboo shoots 100 grams, 50 grams of garlic. 15 grams of dried chili, 10 grams of soy sauce, 20 grams of Danxian Douban, 10 grams of Awakening糟汁, 2 grams of salt, 3 grams of pepper, 75 grams of oil, 10 grams of cooking wine, 15 grams of bean flour, 50 grams of fresh soup.
Beef cut into long about 5 centimeters, 3 centimeters wide, 0.3 centimeters thick slice, add salt, water bean powder, wake up bad sauce mix well. Lettuce tip cut into thin slices about 6 cm long. Garlic seedlings cut into sections of about 4.5 cm long, Danxian Douban chopped fine. frying pan on a high flame, the oil is hot, put chili pepper stirring until crimson out, chopped fine. The pot under the beans Bing outstanding, under the chopped fine chili peppers and artemisia bamboo shoots fried a few times, mixed with fresh soup, add wine, soy sauce and garlic, cooked until the garlic breaks off, pick out from the bamboo shoots and garlic sheng in the nest plate. Pork slices shake scattered into the pot, to be boiled when the dial scattered, cooked pot, scooped and covered in the dish on the dish, sprinkled with chili pepper, pepper, and then poured with boiling oil that is completed.
Beef in sauce
1. Selection: Choose tender beef, supplemented by sand nuts, cardamom, cloves, cinnamon, dashi, cumin made.
2. Cleaning: first put the selected beef into the water, soak for 4 to 6 hours, soak out the silt in the beef, wash, and then use the board brush to scrub 1 time, and then use cool water over 4 times.
3. Sauce: use cool water to thin the yellow sauce, while adding salt and stirring well.
4. Cooking: put the beef into the sauce soup pot to cook for 1 hour, open the pot and fish out the beef, and fish out the sauce froth in the pot. The bottom of the pot on the bone or bamboo plate, lean meat, tendon meat code in the middle, the old meat code on the four sides, blended into the old soup, add accessories, cook with high heat 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 basin filled with water, or with a bucket of water pressure.
5. out of the pot: after the pressure pot, seal the fire, cook with a small fire for 6 hours out of the pot. Out of the pot to do light ...... >>
Question 2: How to eat beef is the most nutritious, please provide the basis for ~ Food Introduction Beef is the second largest Chinese meat food, second only to pork, beef protein content is high, while the fat content is low, so the flavor is delicious, loved, enjoy the "meat in the pride of the son of the beauty of the name.
Nutritional effects of beef is rich in protein, amino acid composition is closer to the human body than pork, can improve the body's ability to resist disease, growth and development and post-surgery, post-sickness recuperation of people in the supplemental loss of blood, repair of tissues and other aspects of the matter is not suitable. Cold winter eating beef, have warm stomach effect, overlooking the winter tonic good. Chinese medicine believes that beef has a tonic, nourish the spleen and stomach, strong muscles and bones, phlegm and wind, thirst and salivation effects. Suitable for people who are suffering from lower qi, shortness of breath, weakness of muscles and bones, anemia, anemia, and yellowing of the face and eyesight.
Suitable for people General people can eat. 80 grams per meal.
Special note beef should not be eaten often, once a week is appropriate. Beef is not easy to cook, cooking put a hawthorn, a piece of orange peel or a little tea can make it easy to rotten. Stewed beef to preserve the nutrients is better. Beef muscle fiber is rough and not easy to digest, but also has high cholesterol and fat, so the elderly, young children and people with weak digestion should not eat more, or eat some tender beef. Western modern medical research, beef is red meat, contains a bad odor acetaldehyde, too much intake is not healthy. People suffering from skin disease, liver disease, kidney disease should eat with caution.
You can try it, good luck!
Question 3: How to make beef more nutritious? Braised beef 1, beef cut into pieces. Boil water in the pot. Beef put in the 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 and wine. Medium heat for 1 hour. 3, take another frying pan, a little oil burst garlic particles, add spicy bean paste, Sichuan pepper, wine, soy sauce and stir fry for 2 minutes. 4, add the fried 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 process of burning can also make the beef more flavorful Scallion Beef Tendon 750 grams (or cucumber meat), 120 grams of white onion, 50 grams of sesame seeds (roasted), 1 clove of garlic, 3 grams of minced ginger, 50 grams of soy sauce, 1 gram of chili pepper, 40 grams of soybean oil, 6 dried mushrooms, 250 grams of rice, 25 grams of wine, 5 grams of salt, 2 grams of monosodium glutamate (MSG), 10 grams of rice vinegar, 25 grams of sesame oil. 1, beef tendon meat wash, remove fascia, soak in water for 2 hours, fish out, control dry, cut into small cubes, and then pounded into thin slices, wash the white onion, cut into rolling blade. 2, beef into a porcelain bowl, put sesame seeds, minced garlic, minced ginger, 25 grams of soy sauce, chili noodles, yellow wine, monosodium glutamate, mix well, marinate, so that the beef seeped into the seasoning. 3, dry mushrooms after hydration, wash, remove the tip, cut long shredded. 4, frying pan into the soybean oil, burn 80% hot, put the beef slices, mushrooms, white onion shredded stir-fried cooked, into the garlic, rice vinegar, salt, monosodium glutamate stir-fried, dripping sesame oil, out of the pot. 5, when eating, with hot rice together with food, can be. Boiled Beef Main Ingredients: Beef 250 grams Accessories: celery, lettuce leaves, green garlic Seasonings: ginger, green onion, garlic, bean sauce, soy sauce, starch, salt, monosodium glutamate, pepper, dry red pepper, cooking oil Process 1. beef cut into slices with a little soy sauce and water starch slurry a bit; 2. celery cleaned and cut into segments, green garlic pat loose diagonally cut into small segments, lettuce leaves washed and cut into segments; 3. green onion, ginger, garlic, soybean hot sauce, shredded, with a knife chopped; 4. Sit in a pot, put a small amount of oil, when the oil is hot, put the bean sauce, stir fry red oil into the onion, ginger, garlic stir fry a few times, put a small amount of water, open the pot into a little salt, monosodium glutamate, and then put into the green vegetables, after the break of life into a bowl, will be slurry a good piece of meat slid into the pot, to be meat brown and cooked through even after the soup into a bowl; 5. will be cleaned and heated, will be peppercorns, dried red chili peppers poured into the pot Stir fry crisp, pour on the board crushed, sprinkled on the cooked meat; 6. Sit in the pot, pour a small amount of oil, hot dripping on the meat can be. If there is no lettuce leaves, green garlic, spinach can also Boiled beef practice 2 Beef 500 grams. 100 grams of bamboo shoots, 50 grams of garlic. 15 grams of dried chili, 10 grams of soy sauce, 20 grams of Danxian Douban, 10 grams of Awakening Bad Juice, 2 grams of salt, 3 grams of peppercorns, 75 grams of vegetarian oil, 10 grams of cooking wine, 15 grams of soybean flour, 50 grams of fresh soup. Beef cut into long about 5 cm, 3 cm wide, 0.3 cm thick slices, add salt, water bean powder, wake up bad sauce mix well. Cut the lettuce tips into thin slices about 6 cm long. Garlic seedlings cut into sections of about 4.5 cm long, Danxian Douban chopped fine. frying pan on a high flame, the oil is hot, put chili pepper stirring until crimson out, chopped fine. The pot under the beans Bing outstanding, under the chopped fine chili peppers and artemisia bamboo shoots fried a few times, mixed with fresh soup, add wine, soy sauce and garlic, cooked until the garlic breaks off, pick out from the bamboo shoots and garlic sheng in the nest plate. Pork slices shaking scattered into the pot, to be boiled when the dial scattered, cooked pot, scooped to cover the dish in the dish, sprinkled with chili pepper, pepper, and then poured with boiling oil that is completed. Soy sauce beef practice 1. Selection: choose tender beef, supplemented by sand nuts, cardamom, cloves, cinnamon, dashi, cumin made. 2. Cleaning: first put the selected beef into the water, soak for 4 to 6 hours, the beef in the blood bubble out, wash, and then use the board brush to scrub 1 time, and then use cool water over 4 times. 3. Sauce: thin the sauce with cool water, and add salt and mix well. 4. Cooking: put the beef into the sauce pot to cook for 1 hour, open the pot and fish out the beef, and fish out the sauce froth in the pot. The bottom of the pot on the bones or bamboo board, the lean meat, tendon meat code in the middle, the old meat code on the four sides, into the old soup, add accessories, cook with high heat for 1 hour after the pressure of the pot. Pressure pot method is to use a bamboo plate on the beef, bamboo plate on a large basin 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 arc tor put flat, meat out of the pot to be placed in the bamboo drawer lest the sauce beef touch broken, to be cooled can be cut with. To make a pot of beef in sauce you need about ...... >>
Question 4: How to do beef is delicious and nutritious stew beef, you should use hot water, do not use cold water, because the hot water can make the surface protein of beef quickly coagulate, to prevent the loss of amino acids in the meat, to maintain the meat flavor.
After boiling on a strong fire, uncover the lid and stew for 20 minutes to remove the odor, then add the lid, change to micro-fire, so that the floating oil on the surface of the soup to maintain a certain temperature, in order to play the role of stew.
In the boiling process, the salt should be put into the late, the water should be added to the full at a time, if the water is found to be too little, it should be added to the boiling water.
The day before stewing, use mustard on the surface of the meat and wash it off with cold water before stewing, so that it not only cooks fast, but also the meat is tender.
A small amount of tea wrapped in gauze, put into the stove and beef with the stew, meat is not only cooked quickly, and the flavor is fragrant.
Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar to 1 kilogram of beef) to the stewed beef will make the meat more tender.
Putting a few hawthorns or radishes in the meat will make the beef cook faster and get rid of the odor.
2 "skillful stew beef
Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "choose the meat on the road soup to be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the fire is appropriate meat rotten. Selection of meat in general people always love to buy some parts with bright red meat to do beef stew. In fact, this category to more suitable for stir-fry. If used for stewing, the meat is tight and firewood. Suitable for stewing many parts of beef, such as tendon, waist plate, bow mouth, chest, spine, etc., accounting for about 70% of the whole beef parts. These parts have tendons and skin, fat and thin, from the surface looks a little unattractive, not popular with customers, but as long as the practice is appropriate, after maturity is the meat puffy, both warm and rotten, fresh and flavorful. After the meat is selected, the first whole piece of rinse, remove the surface floating dirt; wipe clean and cut into walnut blocks, soaked in water for about half an hour, remove the blood impurities to the, fish out and standby, but do not tighten the meat with hot water or boiling water, otherwise the meat becomes old, not easy to stew.
Adjustment soup: add enough warm water in the pot (to not over the meat shall prevail, the pot species is not limited), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), stirring with chopsticks to open the bottom of the sauce dregs at this time, the sauce froth floating, with the Russian hedge net slag removed froth to ensure that the soup colored and not mixed. Mixing soup can not use soy sauce, because soy sauce contains bitter taste of sugar color, added to the soup after cooking, will make the broth is also slightly bitter, stewed meat flavor is greatly inferior. The amount of water should be added to the soup once, do not add water in the middle. If the soup is not enough, can only heat water or boiling water, can not add cold water, otherwise the open pot of meat meets the cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. After the soup is adjusted, then put the right amount of salt.
Put the ingredients: cut the clean beef into the pot, and then put the ingredients. The general ingredients are cloves, cinnamon, sweet licorice, peppercorns, dashi, cumin; or peppercorns, dashi, cinnamon. No matter what ingredients are used, green onion, ginger and garlic are essential. Some orange peel can also be added. If 2.5 kilograms of meat shall prevail, the amount of ingredients can be used 20 peppercorns, 4 to 5 daimyo, 3 to 4 pieces of cinnamon, 3 to 4 pieces of green onion inches long, 3 to 4 sections,.... Ginger 1 cut (do not cut off), garlic 4 to 5 cloves. These ingredients together in a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times.
Fire: the ingredients into the pot that is covered with a pot lid, depending on its big open lift the lid open pot stew, by means of the bloody flavor evaporated. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the texture of beef soft and rotten, the soup is beautiful and fresh color, aroma. The use of pressure cooker beef stew, the effect is also very good, as long as you master the fire on the line. That is, after opening the pot over high heat, deflate for 5 minutes, fasten the safety valve, 20 minutes after the change to medium heat, and then after 20 minutes can be.
Cook the old beef: If you buy more beef, you can be in the pot the first day, to the beef coated with a layer of dry mustard, cook the meat first rinsed before the pot. Beef treated in this way is not only easy to cook, but also tenderized meat. Some wine or vinegar will cook it faster. When cooking beef, first sew a gauze bag, put a small amount of vegetable leaves, tie the bag, and put it into the pot with the beef stew, so that the beef cooks fast and the flavor is fragrant. Cooking beef (mutton), put two or three shelled walnuts and or a few hawthorn, not only cooked quickly, but also to the stink. Braised beef, add a small amount of potherb mustard, can make the meat flavor.
3 "ginger can tenderize beef
Ginger is not only seasoning, but also tenderize beef. If you find that the beef is a little old and hard, you can wash the fresh ginger cut into small pieces, mashed, and then put the ginger end of the gauze to squeeze out the ginger juice, the ginger juice into the shredded or sliced beef, stirring evenly, so that the surface of the beef slices evenly stained with ginger juice, placed at room temperature for about 1 hour, you can cook it as needed. Use ...... >>
Question 5: How do you make the most nutritious beef 19 kinds of beef practices, the first few is the practice of soy sauce beef,
1>> secret soy sauce beef
Marinated soy sauce beef, can be said to be a unique secret skills, business eateries do not have to be secret as deep, the secret not to be declared. I pondered over the years, coupled with the side, brainstorming, and finally succeeded in cracking the trick, which is recorded here, those who are interested in this road when they know.
Take the spline sub meat as an example.
One of them is said to be pricked. Beef cut into large pieces, the first with a sharp cone in order to arrow through the heart of the potential 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 addition, cover and put into the refrigerator freezer, hard to feed it a day and a night. Until the sauce color and aroma deep into the center, inside and outside the same. The third is said to cook. Sauce, spices, scallions into the pot, add double the water to boil, beef in the pot, reopen, skimming foam, cover the fire twenty minutes, change the small fire simmering 1 - 1.5 hours. To chopsticks can penetrate smoothly and slight resistance is appropriate. Over the texture is not tough, owed to the bite, chewing, stuffed teeth like hemp, down all the appetite. The fourth said dip. Beef cooked, do not uncover, let the natural cooling into the refrigerator freezer for more than twenty-four hours. Remember, this is an indispensable part of the necessary links, otherwise the sauce is not from the flavor, beef rough dry and hard, foregone. The best beef in sauce is the one that you can't eat hot tofu in a hurry, and those who don't have patience can't eat the best beef in sauce.
2> *** Beef in sauce
*** Beef in sauce has a reddish color, moist and shiny. After slicing to keep intact, the cut surface is bean paste color, a small amount of beef tendon in the muscle yellow and transparent. The food is moderately salty, tender and refreshing, and is an ideal delicacy on people's tables.
Production method:
1. Main ingredients: 100 kilograms of raw beef.
Auxiliary subjects: 10 kilograms of yellow sauce, 3 kilograms of salt, 250 grams of cinnamon, 250 grams of cloves, 250 grams of sand nuts, 500 grams of fennel.
2. Processing methods ① Selection and organization. Selected not fat and not thin fresh beef, first soaked in cold water, cleaning blood, with a board brush to wash the meat clean, remove the bones. Then cut into 0.75-1 kilograms of meat, the thickness of not more than 40 centimeters, and put into the water to wash once, according to the meat old and young were stored. ② seasoning sauce. Add about 50 kilograms of water in the pot, slightly warmed, put the amount of salt 1/2 and yellow sauce. Boil for 1 hour, skim off the sauce foam floating on the surface of the soup, into the container standby. ③Prepare the beef in a pot. First in the bottom of the pot and around the meat bones, so that the meat does not stick to the walls of the pot, and then according to the old and young meat will be yards in the pot, the old meat yards in the bottom of the pot, the young on top of the front leg, cavity meat in the middle. ④Sauce. After the meat is placed in the pot, pour in the seasoned sauce soup. Bring to a boil, then add the various ingredients and press with a pressurized plate, add water and cook over high heat for about 4 hours. After the first hour of cooking, skim off the floating foam on the surface of the soup, and then turn the pot every 1 hour. According to the soup consumption, add the old stock as appropriate so that each piece of meat can be immersed in the soup. After cooking on high heat for 4 hours, simmer on low heat for another 4 hours so that the flavors slowly penetrate into the meat. When simmering, turn the pot every 1 hour so that the meat is cooked consistently. ⑤ Remove from the pot. Out of the pot with a special iron pat, the meat piece by piece from the pot, and then scooped the pot of soup rinse, the meat yards in the disinfected drawer plate, cooled for the finished product.
3> five spice sauce beef
Characteristics: brownish red color, fresh flavor long.
Main ingredients: 10 kg of fresh beef tendon meat.
Ingredients: 500 grams of green onions, ginger 1000 grams, 75 grams of fennel, 50 grams of sand nuts, 25 grams of cloves.
Ingredients: 2000 grams of soy sauce, 500 grams of cooking wine, 25 grams of sugar.
Preparation: wash the beef, cut into squares; peeled and cut into segments onion; ginger washed and peeled and chopped, pounded in a mortar, filtered into juice. Fennel, nuts, cloves crushed into noodles, with soy sauce, cooking wine together in a pot of beef, soak for about 4 hours or so, poured into the pot, cover the pot with a lid, with martial arts fire boil, change the micro-fire simmering, about eight ripe under the sugar, the juice collects that is into
4> dry stir frying beef
Ingredients: 250 grams of beef tenderloin, celery 100 grams of ginger 15 grams of beans 25 grams, pepper powder, Sichuan salt each Pepper, Sichuan salt 1 gram each, soy sauce, sesame oil 10 grams each, 150 grams of oil
Method: 1, cut the beef into 8 cm thin silk, celery cut into 4 cm sections; 2, the pot of oil to heat, beef silk pan frying scattered, add salt, ginger continue to stir-frying, in the beef moisture will be dry, crimson, plus bean paste fried scattered fried, meat stir-fried crispy with soy sauce, sesame oil, celery stir-fried, sprinkled with peppercorns that is! ...... >>
Question six: how to eat beef, the highest nutritional value? Beef
Beef is the Chinese people's second largest meat food, second only to pork, beef protein content is high, while the fat content is low, so the flavor is delicious, popular, enjoy the "pride of meat" reputation.
Functions beef is rich in protein, amino acid composition is closer to the human body than pork needs, can improve the body's ability to resist disease, growth and development and post-surgery, post-sickness recuperation of people in the supplement blood loss, repair of tissues and other things especially suitable. Cold winter eating beef, have warm stomach effect, for cold winter tonic good. Chinese medicine believes that beef has a tonic, nourish the spleen and stomach, strong muscles and bones, phlegm and wind, plant thirst and salivation effect. It is suitable for people who are suffering from the sinking of the middle qi, shortness of breath, weakness of the muscles and bones, anemia, anemia, and yellowing of the face and eyesight.
Applicable to the general public can eat.
Applicable amount of 80 grams per meal.
Special note beef should not be eaten often, once a week is appropriate. Beef is not easy to cook, cooking put a hawthorn, a piece of orange peel or a little tea can make it easy to rotten. Stewed beef to preserve the nutrients is better. Beef muscle fiber is rough and not easy to digest, but also has high cholesterol and fat, so the elderly, young children and people with weak digestion should not eat more, or eat some tender beef. Western modern medical research, beef is red meat, contains a bad odor acetaldehyde, too much intake is not healthy. People suffering from skin diseases, liver disease, kidney disease should eat with caution.
The 7-minute cooked steak in the steakhouse is very nutritious. If you do beef at home, you can use stir-fry, a short time out of the pot, and beef soup, that is, fresh shredded beef in boiling water into the beef soup. These are very nutritious.