A few simple ways to make beef: Chinese fried steak. Cut beef into finger-width thick slices. Marinate it with minced ginger, white wine, soy sauce, sugar, and cornstarch for two hours. Fry it in a pan over medium-low heat until it is 7 or 8 mature.

Just cut off the strands of blood that are still there with a knife and then put them back together.

Put a little oil in the pot, cut half an onion into strips and fry it. When it is almost cooked, add some tomato cubes and fry them one by one. Add salt, sugar, soy sauce, and a little wine, then add the steak that you just fried and fry it for a while.

It’s time to load the plate.

The key to this fried beef is to marinate it so that it is flavorful and tender to the bite. There is delicious gravy inside.

You can also make tomato beef based on tomatoes, which is also delicious.

2. Braised beef. Put large pieces of beef into a pot of boiling water to remove the blood and smell.

Then pick it up, put it in a clay pot, add half a bottle of soy sauce, 5 or 6 spoons of old wine (hehe, I use the fine Huadiao), take a piece of ginger, 1 star anise, a small piece of cinnamon, a handful of rock sugar, half a spoon

Vinegar and a little water are brought to a boil, then simmer slowly for about 1 and a half hours.

After taking it out, wait until it is completely cool, then slice it and put it on a plate.

Remember, try to coat the beef with the soup, which will make it taste better.

N years ago, when I was in Hangzhou, I drank with friends at a small restaurant in Qingbomen late at night. Their beef was cut lightly, opened in oil paper, and there was a pack of fried salt and pepper, and you ate it with a dip. Haha, I still remember that.

Taste, even though I was only 16 at the time.

I dare not repeat it for fear of damaging my memory.

3. Sino-Tibetan Curry Beef When I went to Tibet the year before last, I ate the curry beef rice made by his mother at a friend’s house in Lhasa. Haha, I still remember that there were two poppies planted in his yard. That was my first

The first time I saw this flower, it was so beautiful that I wondered if there were any of these ingredients in the delicious curry beef. I knew that opium shells were often added to hot pot.

After I came back, I also tried to make curry beef, which was improved, but it tasted good.

The method is as follows: Pour the beef brisket in boiling water, and then cook it thoroughly with another water.

Put a small piece of butter in the pot, chop some onions, shredded ginger, and minced garlic and sauté until fragrant, then add curry (we have various ready-made curry sauces to buy here, mushroom, chicken, beef, taste good) until

After the strong aroma comes out, add chopped onions and carrot cubes (small pieces) and stir-fry for a while. Then, add the beef brisket you just cooked, add a bowl of white water where the beef brisket was cooked, a small amount of salt and sugar, and simmer over low heat.

Wait for an hour. Before putting it in the pot, add some milk and cook to reduce the juice.

Just imagine the rich aroma.

4. Black Pepper Beef Fillet Everyone is probably familiar with this dish.

The method of doing it is somewhat similar to the first one.

The beef is also cut into thick strips, fluffed with the back of a knife, and marinated in old wine, soy sauce, sugar, black pepper, and cornstarch for two hours.

Add olive oil to the pan and fry the beef until golden brown on both sides.

Then stir-fry the green and red pepper shreds and onion shreds. When they are almost cooked, add the beef and stir-fry together. Then pour a little soy sauce and water, add a little thin gravy and take it out of the pot.

This beef dish is very smooth and soft, and the spiciness of black pepper, chili and onion are different.

Worth savoring.

1. The method of making soy beef is actually quite simple. 1. Cut a whole piece of beef (two kilograms) into three pieces and wash them clean. Put cold water in the pot, add the cut beef (the water covers the beef), and bring to a boil over high heat.

Take out the beef and wash it.

PS: The tendons and meat of the calf are more suitable for making sauced beef 2. Put an appropriate amount of water in the pot (cover the beef), then add allspice, sugar, salt, soy sauce, star anise, dried chili, ginger slices, Sichuan peppercorns, and cooking wine

.

Cook until it can be easily pierced with chopsticks.

PS: If you use a pressure cooker, let it boil for about 10 minutes.

3. Soak the cooked beef in the soup overnight, take it out the next day, and leave it for a few hours to make the surface dry and easier to cut. When cutting, be careful not to follow the texture of the meat. It is best to cut it.

Vertical, so you don’t have to work hard when eating. 4. Put the cut beef on a plate. Take a little beef marinade, heat it, pour it on the beef, then add sesame oil and chopped green onion. PS: If you think the beef is bland (especially in the middle

meat), just add some soy sauce to the marinade, or make the sauce according to your own taste. The remaining broth can also be used to make noodles, it’s delicious!

2. Use hot water for beef stew, do not add cold water.

Hot water can quickly coagulate the protein on the surface of the beef, prevent the amino acids in the meat from leaching out, and keep the meat delicious; after boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover and switch to low heat to achieve the effect of simmering.

effect.

During the cooking process, salt should be added late and water should be added all at once.

If you find that there is less water, add boiling water.

Wrap some tea leaves in gauze, put them into the pot and stew them with the beef. The meat will cook quickly and taste fragrant.

Add some wine or vinegar.

Adding 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of beef to stew the beef can also make the meat tender.

Put a few hawthorns or slices of radish in the meat pot, which will cook it quickly and remove the odor.