raw materials

5g of beef, 2g of monosodium glutamate, 5g of pepper, 5g of star anise and 5g of onion, 2g of onion, 2g of wine and soy sauce, 2g of spicy bean paste and 15g of sugar

Production process

1. Dice beef, blanch it with hot water and drain the water for later use; 2. after the oil is heated, saute the onion and ginger until fragrant, then add the spicy bean sauce and stir-fry until red, then add the beef pieces and stir-fry with soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add the beef soaked in water, and slowly cook it with low fire until the juice is thick and the meat is crispy.

Roasted beef with dried tangerine peel

Features: Dried tangerine peel has a unique aroma, which can enhance fragrance and remove fishy smell, and is most suitable for pairing with beef. Ingredients: 6g of beef, 1 onion, 2 slices of ginger, 1 tablespoon of star anise, 8g of dried chili and 8g of dried tangerine peel. Accessories: Material A: 1 tablespoon of fermented grains, Shaoxing wine, sugar and soy sauce, 1/4 tsp of sauce color, chicken essence, pepper powder and sesame oil, and 1 cup of water. Production: 1. Wash beef and cut into .5cm rectangular thick slices. Cut dried tangerine peel into strips, wash onion, cut into long sections, peel ginger and shred. 2. Pour 1 cup of oil into the pot and heat it. Add the beef slices and fry them until the meat slices are dry and crisp. Remove them. 3. Pour out the frying oil, leave 1 tsp of oil in the pot to heat, saute the dried peppers, add the dried tangerine peel and saute until fragrant, then add the onion and ginger and stir well. 4. finally, add beef slices, star anise and material a, and simmer until the soup is dry, and then serve out

Sichuan spicy braised beef

Sichuan spicy braised beef

main ingredients: beef ribs, potatoes (or soybeans and white radish) [3] auxiliary materials: bean paste, fragrant leaves, dried peppers, ginger, garlic and green onions. Production steps: Step 1: Boil the whole meat in boiling water to remove blood. Step 2: Cut the meat into 3CM pieces after cold drying. Step 3: take out the pan, burn the oil to 6% heat, add the ginger slices and garlic pieces, that is, fry the beef pieces in the pan (3-5 minutes). Step 4: put the fried beef into the pan, add clear water, and the ratio of water to beef is 5: 1. Step 5: Turn the fire down after the water boils, add aniseed, fragrant leaves (two pieces are enough), three spoonfuls of soy sauce, a little vinegar, a little sugar (rock sugar is the best) and stew for half an hour. Step 6: During the beef stew for half an hour, stir-fry the bean paste with oil in a wok. After half an hour, pour into the steamer and add a little dried pepper (if you like hemp flavor, you can add a little pepper). Step 7: After the beef is stewed for an hour and a half, add the cut potatoes and white onions. Stew for another half an hour to forty-five minutes until the soup is deep red, then turn off the heat and put into the pot.

Braised beef-children's version of the method

The recipe raw materials are braised beef

75g of beef, 1g of bean paste, 3g of white radish and 1? 5 grams, 2 grams of salt, 1 grams of flower oil, sugar and star anise. Production method 1. Cut beef ribs into pieces, blanch them with boiling water, and cut them into cubes. Cut the white radish into cubes. Zanthoxylum bungeanum and star anise are wrapped in gauze; 2. Sit on a high fire, add peanut oil until it is 3% cooked, add bean paste and stir-fry until the oil turns red. Add 15g of fresh soup, beef, spice bag, salt and sugar, bring to a boil, decant and discard the froth, and use low heat until cooked and rotten. Blanch the radish in boiling water, cook with salt until the juice is thick and the meat is rotten, take out the sachet and sprinkle with coriander when eating; [4] Key point: The last beef should be stewed until tender. Health tips for 2-3-year-old infants (supplementing protein) This dish is soft and delicious, and rich in high-quality protein and nucleotides. Supplementing the baby with various nutrients

Braised beef in private cuisine

Ingredients: Beef brisket Accessories: 1 piece of ginger, 2 star anise, 1 tsaoko, 1 spoon of sugar, 2 spoons of bayberry wine, appropriate amount of scallion and pepper. Appropriate methods: 1. Cut the beef brisket into cubes, put it in a big bowl with pepper, and soak it in clear water for about 2 minutes. If there is a lot of blood, you can change the water and blanch it halfway. Chop 2 slices of ginger and beef into a clear water pot. After boiling, continue to cook for five or six minutes. Remove the beef, rinse it off and drain it for later use. 2. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and scallions, stir fry over medium heat, pour in two spoonfuls of bayberry wine while frying, add one spoonful of soy sauce, one spoonful of soy sauce and one spoonful of sugar, and stir fry evenly. 3. Stir-fry the beef until the color is even. Add the octagonal box of Amomum tsao-ko, boil it, transfer it to the casserole, cover it, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high fire to collect juice. At this time, you can taste the salty taste and add a proper amount of salt to taste it.

Home braised beef

Material: beef, potato, carrot and home braised beef

Seasoning: dried red pepper, ginger, onion, cinnamon, salt, five-spice powder, soy sauce, white wine, sugar, salad oil, water and starch. Practice: 1. After catching it evenly, wrap it with plastic wrap and marinate it for about 2 hours. 3. Peel the potato and cut it into pieces. Wash the carrot and cut it into pieces. Drain it for later use. Slice the ginger for later use. After the beef is salted, remove the cinnamon and pour out the excess water. 4. Pour a layer of salad oil in the pot. The amount of oil should be more, because the beef used this time is very thin and there is not much oil. First, saute onion slices, ginger slices and dried red pepper with hot oil, then add beef and stir fry. 5. After the beef absorbs the oil, pour in the soy sauce and add the white sugar. Stir-fry evenly, pour in water that is less than half of the beef, and bring to a boil over medium heat. 6. When the smell of beef comes out, pour in clear water. The amount of water is not enough for beef. Season it for the second time, and add spiced powder and salt to simmer. Make sure there are always bubbles in the pot, so that after 4-5 minutes, the beef will be crisp and rotten, and the broth will not be consumed much. Put the potato pieces and carrot pieces in and simmer for about 1 minutes, and then you can < P > 5 key points of delicious braised beef: 1. The blood of beef must be exhausted. Fresh beef has a lot of blood, and if it is not handled properly, the finished food will smell bad. I usually deal with it in two steps: first, soak it in pepper and clear water to remove the fishy smell and part of the blood; Blanch the water again to further remove blood foam. 2. In the process of frying beef, pour a proper amount of bayberry wine while frying. Fruit wine can not only remove fishy smell, but also increase flavor, especially aroma. 3. Old soy sauce is paired with soy sauce. Color with soy sauce, flavor with soy sauce, and it works well when cooking braised dishes. 4. Stewed beef must use a small fire, and only use a big fire in the final juice collection stage. Slow stewing on a small fire makes the meat soft and rotten, and collecting juice on a big fire makes the soup wrap around the meat. 5. You don't need to put the salt early. All soy sauce and soy sauce are salty, and salted meat is not easy to rot if it is put too early. Therefore, in the final stage of juice collection, a proper amount of salt is put aside for seasoning.