Ingredients:
75 grams of beef, 10 grams of bean paste, 30 grams of white radish, 1.5 grams of pepper, 2 grams of salt, 10 grams of peanut oil, appropriate amounts of sugar and star anise.
Method:
1. Cut beef ribs into pieces, blanch them in boiling water, take them out, and cut them into cubes. Cut white radish into cubes. Wrap the peppercorns and star anise with gauze.
2. Set the pot over high heat, add peanut oil and heat until mature, add bean paste and stir-fry until the oil turns red.
3. Add 150 grams of fresh soup, wagyu beef, spice bag, salt and sugar and bring to a boil. Discard the foam and cook over low heat until cooked.
4. Blanch the radish pieces in boiling water until the meat is tender. Take out the sachet and sprinkle with coriander when eating.
Features:
Soft and delicious, rich in high-quality protein and nucleotides.
Recipe 2 of Braised Beef:
Ingredients: 500g beef, 300g radish, 25g each of onion, ginger and cooking wine, a little salt and sugar, 8g Sichuan peppercorns and MSG, 400 grams of peanut oil.
Method: 1. Cut the beef into pieces, cut the green onions into long sections, and break the ginger. Peel the radish, cut into pieces, fry in oil until half-cooked and take it out; 2. Boil the beef in boiling water and skim off the foam, add ginger, cooking wine, salt, sugar, pepper and MSG to adjust the color and flavor, then simmer over low heat, add salt and radish. Cook until the radish is rotten.
When making braised beef, you must not skimp on the heat. It wouldn't be delicious if it wasn't so crispy. The roasting process can also make the beef more flavorful.
Braised beef method three:
Basic ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce.
Features: A famous halal dish of the Hui people in the north. The finished dish is dark red in color and the beef is soft and juicy. It has the functions of nourishing the spleen and stomach, replenishing qi and blood, and strengthening the muscles and bones.
Ingredients : 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine, and soy sauce.
Preparation method: Cut the beef into pieces, boil it with hot water and take it out. Sauté the onion and ginger in an oil pan, then add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, finally add water to soak the beef, and cook slowly over low heat Cook until the sauce is thick and the meat is crispy and fragrant.
Method 1:
Ingredients: 500 grams of beef, 300 grams of radish, 25 grams each of onion, ginger and cooking wine, a little salt and sugar, 8 grams of pepper and MSG, 400 grams of peanut oil .
Method: 1. Cut the beef into pieces, cut the green onions into long sections, and break the ginger. Peel the radish, cut into pieces, fry in oil until half-cooked and take it out; 2. Boil the beef in boiling water and skim off the foam, add ginger, cooking wine, salt, sugar, pepper and MSG to adjust the color and flavor, then simmer over low heat, add salt and radish. Cook until the radish is rotten.
Method 2:
1. Cut beef into cubes. Boil the water in the pot. Put the beef in and cook over high heat for 1 minute. Take out and wash.
2. Put the beef into the pot and add boiling water to cover the beef by 2 inches. Add cinnamon, fennel, scallions,
ginger slices, and cooking wine. Cook on medium heat for 1 hour.
3. Take another wok, sauté garlic particles with a little oil until fragrant, add spicy bean paste, Sichuan peppercorns,
cooking wine and soy sauce and stir-fry for 2 minutes.
4. Add the fried sauce to the beef pot, add rock sugar and continue cooking for 1 hour.
Turn over a few times, taste, and add soy sauce/rock sugar as appropriate.
5. Turn off the heat when the sauce is thick and the meat is tender.
You must not be stingy. It wouldn't be delicious if it wasn't so crispy. The roasting process can also
make the beef more flavorful.
First put the beef into a pot with water and boil it. When the water rises, skim off the foam. Remove the meat and cut into cubes (preferably small cubes). Put the pot on the fire, put the beef into the pot and fan out the water, scoop it up and set it aside. Mix lard and vegetable oil into the pot, add Sichuan peppercorns and Pixian douban (produced in Chongqing). Add a little sugar to bring out the aroma, add beef and stir-fry to color the meat, then add salt, soy sauce, ginger, and other seasonings and stir-fry, add water and simmer over low heat, two hours is just right, if you find it too troublesome, it takes too long. , just use a pressure cooker and add water to boil, that’s fine too! For those who like spicy food, if you feel that Pixian Douban is not exciting enough, then add some red pepper to cook it. When eating, sprinkle with chopped coriander.
Braised beef
Ingredients: 200G beef, 1 carrot, 3 mushrooms, 1 green onion, 2 aniseed, 2 garlic, a piece of ginger, 1 green onion, old 1 tbsp soy sauce, 1 tbsp white wine, 1 tbsp oil, 1 tbsp red bean paste, 1 tsp salt, 1 tsp chicken essence
1. Wash the beef and cut into 2CM pieces; cut the carrots Roll into cubes; cut the green onions diagonally into strips; mince the shallots and smash the garlic; slice the ginger; soak the mushrooms in water and cut them in half
2. Heat the oil in the pot and add the green onions and ginger after it is hot. Slices and aniseed ingredients are sautéed until fragrant. Then add beef and stir-fry, add red bean paste, dark soy sauce, white wine and salt, stir well and add appropriate amount of water, bring to a boil over high heat, add shiitake mushrooms, turn to medium to low heat and simmer for 20 minutes.
3. Add chopped carrots and garlic and simmer for another 20 minutes. When the soup thickens, add chicken essence. Remove from the pan and serve and sprinkle with chopped green onion.
A bowl of fragrant and delicious braised beef would be great
Braised beef
1. Cut beef into cubes. Boil the water in the pot. Put the beef in and cook over high heat for 1 minute. Take out and wash.
2. Put the beef into the pot and add boiling water to cover the beef by 2 inches. Add cinnamon, fennel, scallions,
ginger slices, and cooking wine. Cook on medium heat for 1 hour.
3. Take another wok, sauté garlic particles with a little oil until fragrant, add spicy bean paste, Sichuan peppercorns,
cooking wine and soy sauce and stir-fry for 2 minutes.
4. Add the fried sauce to the beef pot, add rock sugar and continue cooking for 1 hour.
Turn over a few times, taste, and add soy sauce/rock sugar as appropriate.
5. When the juice is thick and the meat is tender, turn off the heat and serve.
You must not be stingy. It wouldn't taste good if it wasn't so crispy. The roasting process can also make the beef more flavorful.
Braised beef
Basic ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce.
Features: A famous halal dish of the Hui people in the north. The finished dish is dark red in color and the beef is soft and juicy. It has the functions of nourishing the spleen and stomach, replenishing qi and blood, and strengthening the muscles and bones.
Ingredients : 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine, and soy sauce.
Cooking method: Cut the beef into pieces, boil it with hot water and take it out. Sauté the onions and ginger in an oil pan until fragrant, then
add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar, pepper, wine, MSG and star anise, and finally add water to soak the beef , cook slowly over low heat until the juice is thick and the meat is crispy and fragrant
In order to make it more rotten, you can add some hawthorn. 500k beef is generally 8k