CuisineBeijing cuisine [1]

Raw materials

500 grams of beef, 2 grams of monosodium glutamate (MSG), 5 grams each of pepper, star anise and green onion, 25 grams each of green onion, wine and soy sauce, 20 grams of spicy soybean paste and 15 grams of sugar. [1]

Process

1, beef cut into pieces, first blanch with hot water to drain the water to be used; 2, after the oil is hot, onion, ginger burst incense, and then add the spicy bean paste stir-fried red, and then into the beef block stir-fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add the water soaked over the beef, with a small fire and slowly cook until the juice is thick, the meat crispy aroma can be. [

Burnt Beef with Pericarp

Features: Pericarp has a unique aroma, can increase the aroma of fishy, and beef with the most appropriate.　Ingredients: 600g beef, 1 green onion, 2 slices ginger, 1 tbsp star anise, 1 tbsp dried chili pepper, 80g each tangerine peel Side dishes: A: 1 tbsp wine, shaoxing wine, sugar, 1 tbsp soy sauce, 1/4 tsp each soy sauce color, chicken broth, pepper, sesame oil, 1 cup water Preparation: 1, wash the beef, slice 0.5cm rectangular thick slices. Cut peel into strips. Wash and cut green onion into long pieces. Peel and shred ginger.　2, pour 1 cup of oil in a pot and heat, add the beef slices and fry over low heat until the meat is dry and crispy, remove.　3: Pour out the oil, leave 1 tsp oil in the pot and heat it up. Stir fry the dried chili peppers, add the tangerine peel, then add the green onion and ginger and stir-fry well. 4、Finally add beef slices, star anise and A, simmer over low heat until the soup dries up. [2]

Spicy Braised Beef

Main ingredient: beef rib meat Potatoes (or soybeans, white radish) [3] Accessories: soybean paste, spices, dried chili pepper, ginger, garlic, green onion production steps: The first step: the meat into the whole piece of boiling water to boil off the blood.　The second step: the meat after cold dry cut into 3CM small pieces, standby.　Step 3: start a pot, the oil boiled to 60% hot, put ginger, garlic incense, that is, the beef block into the pot frying (3-5 minutes) Step 4: set up a steamer, the fried beef into the pot, add water, the amount of water and the ratio of beef 5:1. martial arts fire to the water boiling.　Step 5: After the water boils, turn the fire down a little, add the big spices, sesame leaves (two slices can be), three spoons of soy sauce, a little bit of vinegar, a little bit of sugar (rock sugar is the best), and stew for half an hour.　Step 6: in the beef stewed half an hour time, set up a frying pan to burn oil will stir fry the bean paste. Pour into the steamer after half an hour and add a little dried chili (such as like hemp flavor can add a little pepper).　Step 7: Beef stew for one and a half hours, add the potatoes and white onions have been cut. Stew half an hour to forty-five minutes, until the soup color deep red can turn off the fire into the pot

Beef braised

Beef 75 grams, 10 grams of bean paste, 30 grams of carrots, pepper 1?5 grams, 2 grams of salt, peanut oil 10 grams of sugar, star anise each appropriate amount.　Production method 1. Beef selected ribs cut into blocks, blanch with boiling water and fish out, cut into squares. Cut white radish into cubes. Peppercorns, star anise wrapped in gauze; 2. pot sitting on a high flame, under the peanut oil burned to 3 mature, into the bean paste stir-fried until the oil is red. Add 150 grams of fresh soup and beef, spice packets, salt, sugar boiling, decanting foam, change to a small fire until cooked. Radish pieces into the boiling water blanch a little under the pot, put salt to burn, until the juice thick meat rotten, take out the spice packet, eat sprinkled with parsley; [4] point: the last beef should be stewed until soft.　Adaptation crowd 2-3 years old infants and young children (complementary protein) recipes Health tips This dish is soft and delicious, rich in high quality protein, nucleotides. Give the baby to supplement a variety of nutrients.

Private Dish Braised Beef

Main Ingredients: Beef Brisket Auxiliary Ingredients: 1 piece of ginger, 2 star anise, 1 grasshopper, 1 spoon of sugar, 2 spoons of Yangmei Wine, green onion white moderate, pepper moderate Method: 1, beef brisket cut into squares, and peppercorns together in a large bowl, soak in water for about 20 minutes, soak the blood, pour the bloody water, the beef drained a little. If there is more blood, you can change the water halfway through and blanch it. 2 slices of ginger chopped, and beef into a pot of water, boil and continue to cook for five or six minutes, remove the beef rinse and drain standby.　2, clean the pan, add two tablespoons of oil, add the drained beef, ginger, green onion, stir fry on medium heat, while stir frying, pour in 2 tablespoons of Yangmei wine, add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir fry evenly.　3, the beef stir-fried to color evenly, add water not over the beef, add star anise box fruits, boil and transfer to casserole pot, cover, turn the heat to simmer for more than 2 hours, until the beef is soft and rotten, turn the heat to juice. At this time you can taste the saltiness, add the right amount of salt to taste.

Home Edition Braised Beef

Materials: Beef, taro, carrots, Home Edition Braised Beef

Seasoning: dry red pepper, ginger, onion, cinnamon, salt, five-spice powder, soy sauce, white wine, sugar, salad oil, water, starch Method: 1, wash the beef and cut it into cubes, rinse it with water, and it is best to drain the water 2, marinate it with soy sauce, starch, white wine and cinnamon Beef. Scratch well, wrap in plastic wrap and marinate for about 2 hours.　3, taro peeled and cut into cubes, carrots washed and also cut into cubes, over water and standby, ginger slices, standby. Beef marinated, remove the cinnamon, pour off the excess water.　4, pour a layer of salad oil in the pan. The amount of oil should be more, because the beef used this time is very lean without much oil. First onion slices ginger and dry red pepper with hot oil chili, in the beef into, stir fry a little.　5, when the beef will absorb the oil after pouring soy sauce, add sugar. Stir fry evenly, pour not more than half of the beef water, open medium heat boil.　6, when the flavor of the beef out, and then pour in the water, the amount of water is completely not over the beef, for the second seasoning, add five-spice powder and salt to open a small fire simmer. Ensure that the pot is always bubbling, so that, after 40-50 minutes, the beef is crispy, broth did not consume much, the taro pieces and carrot pieces into the, and then simmer for about 10 minutes or so, can be.　　　　

5 key points of delicious braised beef:

1. The blood of beef must be removed. Fresh beef has more blood and water, if you do not deal with it, the finished dish will have a fishy flavor, which is terrible. I usually deal with it in two steps: first soak it in peppercorns and water to remove the fishy flavor and some of the blood water; then blanch it to further remove the blood foam.　

2. While stir-frying the beef, drizzle in a moderate amount of prune wine while stir-frying. The fruit wine not only removes the fishy smell, but also adds flavor, especially aroma.　

3. Put the dark soy sauce and light soy sauce together. Old soy sauce color, soy sauce to enhance the flavor, when making braised dishes with a good effect.

4. Beef must be stewed in low heat, and in the final stage of the sauce with high heat. Small fire slow stew so that the meat is soft, high fire juice so that the soup wrapped in the meat.

5. Salt does not have to be put in early. The old soy sauce soy sauce have saltiness, and too early to put salt meat is not easy to rotten. So in the last stage of the sauce and then moderate salt seasoning.