Actually, it's quite simple

1. Cut a whole piece of beef (weighing two Jin) into three pieces and wash it. Put cold water in the pot, add the cut beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: Tendon and meat in calf are more suitable for sauce beef.

2. Put a proper amount of water (without beef) into the pot, and then add spiced powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If a pressure cooker is used, it can be boiled for about 10 minutes after aeration.

3. Soak the cooked beef in the soup for one night, take it out the next day, and leave it for a few hours to make its surface dry and easy to cut. When cutting, be careful not to follow the texture of the meat, preferably vertically, so that it is not difficult to eat.

4. Put the cut beef on a plate. Take a little beef gravy, heat it, pour it on the beef, and then add sesame oil and chopped green onion. PS: If the beef is light (especially the meat in the middle), add some soy sauce to the gravy, or make the sauce according to your own taste.

The rest of the broth can also be made into noodles, delicious!

2. Stewed beef

Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching out of the meat and keep the meat delicious; After the strong fire is boiled, remove the lid and stew for 20 minutes to remove the odor, then cover it and switch to low heat to play the role of stewing.

In the process of cooking, put the salt late and add enough water at a time. If you find that there is little water, you should add boiling water.

Wrap a little tea in gauze, put it in a pot and stew it with beef. The meat is cooked quickly and tastes fragrant.

Add some wine or vinegar. 1 kg beef stewed with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar can also make the meat soft and rotten.

Put a few hawthorn or radish in the meat pot, which can cook quickly and remove the odor.

3. curry beef

Ingredients: beef, one or two onions, four or five potatoes.

Seasoning: proper amount of crude oil, more than ten pieces of pepper, a small piece of ginger, a little white wine (or cooking wine), about 0/5g of curry powder/kloc-,proper amount of salt and boiled water.

Practice:

1, cut beef into one-inch square pieces, shred onions, peel potatoes and cut into 2-cm square pieces, and melt curry powder with 300ml boiling water for later use;

2, add water to the pot, add beef, ginger, white wine a little, after the fire is boiled, move down the stove. Remove ginger pieces and wash beef for later use;

3. Put a pot on a big fire, add oil after heating, add pepper particles and stir-fry until the oil temperature is high, then add onion and stir-fry. Add beef to onion and stir fry after eating oil, then add potato pieces and stir fry together;

4. Then pour in the melted curry, stir it evenly, cover the pot and simmer on low heat, stir it from time to time, and try to decide whether to add salt according to personal taste;

5, until the potatoes are crisp and rotten, you can take the pot and put it on the plate.

4. Beef jerky practice

Slice the beef first, add salt and marinate in the refrigerator 10 minutes or more. Heat the pot, put oil (you can add a little pepper oil), add beef slices,

Stir-fry Add wine, one or two spoonfuls of light soy sauce, one spoonful of dark soy sauce. Add dried Chili, stir-fry, add ginger powder, stir-fry,

Add spiced powder, stir-fry, add cumin powder, stir-fry, add pepper powder as soon as the pan is ready, stir-fry until the water is dry and fragrant,

The beef is dark brown. Turn off the heat. Sprinkle a handful of fried sesame seeds, mix well and take out the pot.

note:

1. I've been frying beef brisket and cutting it into slices about 5 mm thick.

2. This time, I used pepper directly, and finally added some pepper powder when I was out of the pot.

3. I suggest you fry in an iron pan. After adding seasoning powder, it is easy to stick to the pot.

The original prescription is here:

The beef has to be processed after being bought, which is the same as the usual operation, but I didn't water the beef, and I don't know if I can water it. Of course, you should also put oil, and the oil should be based on the amount of your own meat. But be sure to keep your fire down and be patient. In this way, there will be no "situation" in which the lampblack is full and spicy and difficult to control. Hehe ... And beef will taste better.

Put the dried pepper and part of the pepper (2/3) into the oil pan that is not too hot, and add the beef when it feels fragrant, or put the beef earlier and slowly disperse it. Then I put ginger powder, 13 incense, sugar and salt. Then add 1/3 pepper and stir-fry until the water in the beef is completely dry (until you want it to be dry). Be careful not to paste the pot.

My practice is not in accordance with the formal recipe, but based on the recommendation of others and my own actual situation. Because I haven't seen Xiao Huamei come out to show her story, and I'm afraid that people who want to know the prescription are in a hurry, so I'm here to make a fool of myself. So everyone thinks it's inappropriate, so adjust it according to your own situation. I believe the result will be very satisfactory, fragrant.

5, the practice of boiled beef

Ingredients: 400 grams of beef tenderloin, 250 grams of celery, 5 cloves of garlic, 3 onions and 1 piece of ginger.

Seasonings: 3 teaspoons of Pixian watercress, 25g of dried pepper, 20g of pepper, 2 teaspoons of light soy sauce, 3 minutes of monosodium glutamate, 2 teaspoons of cooking wine, 3g of starch, liqueur 1 teaspoon, baking soda powder 1 gram.

Steps:

1. Peel garlic, pat it to pieces, remove fibrous roots from onion and beat it into ginger and pat it to pieces for later use.

2. Cut the dried pepper into sections, then put the pepper and the seedless pepper sections in a clean wok and crisp them with a slow fire.

3. Slice the tenderloin and mix well with cooking wine, starch and baking soda.

4. Heat the wok on a high fire, pour a proper amount of salad oil, pour garlic, ginger and Pixian watercress into the wok and stir-fry until fragrant, let go of the water, and cook the soup with low fire.

5. Pour the beef tenderloin slices, onion knots, liqueur and soy sauce into the pot, cook for about 5 minutes, then pick up the beef in a large porcelain bowl and put monosodium glutamate.

6. In the remaining soup, add celery and cook it over medium heat until it is 80% cooked. Pour the soup on the beef and sprinkle with prepared pepper and pepper.

7. Wash the wok, dry it, put it on a strong fire, pour salad oil into the wok and heat it to 70%, then pour the oil into the big porcelain bowl, and you can hear the sizzling sound. A bowl of boiled beef with color, fragrance and taste will be done.

6, dry stir-fried beef practice

Specific practices:

Step 1: Buy two catties of good beef from the cow pier and put it in the pot to soak out the blood.

Step 2: Heat the oil to 70%, then add a spoonful of sugar (preferably brown sugar), stir-fry until golden brown, then add water, add pepper, star anise, cinnamon, sharp pepper, salt and monosodium glutamate to the water, and after boiling, put the soaked beef in brine and marinate it with low fire for more than an hour.

The third step is to put the beef into the pot: after marinating, cut the beef into thin slices, and here will test your knife work. Next, burn the oil to 70% heat, fry it in the oil until it is golden brown, and then fish it out. If you want to eat a little burnt beef, fry it for a while, otherwise fry it for a while.

Step 4: fry the fried beef in oil, ginger powder, pepper powder, a little chicken essence or monosodium glutamate for a while, and you're done.

7. The practice of tearing beef by hand

There are two ways.

One: Buy a bottle of marinade, first boil a large piece of beef weighing about half a catty with ginger wine to bleed water, rinse it off, pour the marinade, put the beef pieces in, turn to low heat after boiling, marinate for about 40 minutes, stick it in with chopsticks without bleeding, and turn off the fire. Soak in juice for about half a day, let it cool, cut into small strips, fry in oil pan until the surface is dry, take it out, put it on a plate, and serve it with salt and pepper dishes.

Two: beef 1 kg (it is enough to make hand-torn beef when you buy it) and cut it into 8 cm long strips with 1.5 cm.

Put thirteen spices, oil, salt, fermented bean curd, vinegar and sugar for half a day.

Put it in a pressure cooker, add a little water and cook over high heat 10 minutes or so.

Take out, wash with clear water, and dry slightly.

Fry in an oil pan (the oil temperature is 5%, not too high) until it turns yellow.

Dish and sprinkle with salt and pepper.

Plus cumin powder .............................................................................................................................................................................

8, beef pie practice

Ingredients: flour 1 kg, cold water 6 Liang, beef 1 kg, leek 5 Liang, sesame oil, peanut oil, chopped green onion, Jiang Mo, refined salt and monosodium glutamate.

Method:

1, mix the powder with cold water (add a little refined salt) and knead it evenly.

2. Chop beef into pieces, chop leeks, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate, sesame oil, etc., and mix well to make stuffing.

3. Knead the dough into long strips, and make it into small doses every two. Press the dough flat, spread the beef stuffing, tighten the mouth of the dough, and press it into a circle by hand to open the cookies.

4. Heat a flat pan, pour oil on it, put the cookies in the pan, fry them repeatedly on both sides with slow fire, and cook them when they swell.

9. Stewed beef with potatoes

Ingredients: 200 grams of beef, 3 potatoes, carrots 1/2, and 30 grams of beans.

Accessories: 2 slices of ginger, salad oil, liquor, broth, cooking wine, sugar, soy sauce and salt.

Practice:

1, slice beef, peel potatoes, cut into pieces, and soak in clean water 10 minute.

2. Peel the carrots and cut them into small pieces. Blanch the beans with salted boiling water, then drain them with cold water and cut them into sections. Cut the ginger slices into shreds.

3. Stir-fry beef and shredded ginger in a hot oil pan. When the beef becomes discolored, add potatoes and carrots and stir-fry.

4. Add appropriate amount of white wine and broth and cook with low heat.

5. Add cooking wine and sugar, cover and cook for 8 minutes.

6. Add soy sauce and cook for 5 minutes. Pour in beans and cook for 5 minutes.