Taste: salty and sweet technology: stew
Preparation materials of stewed spiced beef:
Ingredients: 500g beef (fat and thin).
Seasoning: soy sauce150g, green onion 7g, ginger 7g, pepper 5g, star anise 5g, cinnamon10g, sugar 20g and vegetable oil 50g.
Teach you how to cook spiced beef stew, and how to cook spiced beef stew is delicious.
1. Cut beef into pieces;
2. Put Zanthoxylum bungeanum and aniseed into gauze bags and tie them;
3. Put the pot on a strong fire and add vegetable oil to heat it;
4. Cut the onion and slice the ginger;
5. Fry the beef pieces into apricot yellow, and take out the oil control;
6. Put another pot on a strong fire, and add clean water 1000 ml gauze bag with pepper and aniseed, soy sauce, sugar, cinnamon, onion and ginger slices;
7. After boiling, add the fried beef pieces, press the beef pieces on the bottom of the pot with a dish, and stew them with low fire until the beef pieces are crisp and rotten, and the soup is close to dry.
The practice of spiced beef introduces the cuisine and its efficacy in detail: the recipe of invigorating qi and blood, the recipe of invigorating spleen and appetizing, the recipe of malnutrition and the recipe of osteoporosis.
Taste: spiced craft: halogen
Materials for making spiced beef:
Ingredients: 500g beef (hind legs).
Seasoning: 30g of marinade, 5g of scallion, 5g of ginger, 5g of spiced powder, 3g of salt, 2g of sugar color and 5g of sesame oil.
Characteristics of spiced beef:
Red and bright in color, strong and delicious, it is a good dish to accompany wine.
Teach you how to cook spiced beef, and how to cook spiced beef is delicious.
1. Wash beef, remove blood, and marinate with salt;
2. Wash ginger and pat it loose;
3. Wash the onion and tie it;
4. Add sugar color, spiced powder, ginger, scallion and beef to the red brine, bring to a boil, then use small fire brine until the beef is cooked and soft, take it out and cool it, cut it into thin slices, and put it on a plate neatly;
5. Pour sesame oil and a little bittern on the beef.
Tips for making spiced beef;
It is better to marinate beef first and then marinate it; After the beef is marinated, it needs to be air-cooled and sliced, and the thickness of the slices should be uniform.
The practice of Sichuan-style spiced beef jerky introduces the cuisine and its effect in detail: private cuisine, adolescent recipes, athlete recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: salty and delicious. Technology: baking
Processing materials of Sichuan spiced beef jerky;
Ingredients: beef (lean) 2500g.
Seasoning: 80g of salt, 36g of Chili powder, 3g of pepper12g, 3g of ginger, 7g of clove, 7g of star anise, 7g of cinnamon, 7g of fennel seed, and 0g of white sugar10g.
Characteristics of Sichuan spiced beef jerky;
It tastes mellow and delicious.
Teach you how to make Sichuan spiced beef jerky, and how to make Sichuan spiced beef jerky is delicious.
1. Boiling: firstly, remove the fascia and bone from the beef, rinse it thoroughly, and then soak it in boiling water for a while. Change the clean water to boil and put in the beef. Cook with slow fire until it is 70% cooked. Take out the meat and let it cool. Remove impurities from the beef soup for later use.
2. Slicing: Slice beef into pieces with a length of 5 cm, a width of 3.3 cm and a thickness of 0.4 cm.
3. Stir-fry: put the pot on medium fire, pour in about 750g of beef stock, put clove, aniseed, cinnamon, fennel, pepper and ginger (smashed) into the pot, burn for about 5min, and then add refined salt and sugar. After the salt and sugar are dissolved, add Chili noodles, and finally add beef slices, constantly stirring evenly.
4. Dry: fry until the gravy in the pot is completely dried, and spread the beef slices out of the pot to dry for about 5 hours.
5. Baking: put the dried beef slices on the iron fence, 30 cm away from the fire, and dry them. Pay attention to the heat when drying, so that the beef jerky is not burnt.
The practice of Changsha spiced beef jerky introduces the cuisine and its effect in detail: Hunan cuisine, private cuisine, adolescent recipes, spleen-invigorating and appetizing recipes, malnutrition recipes
Taste: spicy technology: baking
Processing materials of Changsha spiced beef jerky;
Ingredients: 5000 grams of beef (hind legs)
Seasoning: salt100g, liquor100g, soy sauce 50g, white sugar 20g, monosodium glutamate10g, licorice10g, star anise10g, cinnamon10g.
Characteristics of spiced beef jerky in Changsha;
The block shape is neat, the size is consistent, the product is dry, the color is brown, it is delicious and spicy, and it is refreshing and not greasy.
Teach you how to make Changsha spiced beef jerky, and how to make Changsha spiced beef jerky is delicious.
1. Choose fresh cow hind leg meat, trim fascia and fat, clean it, and cut it into pieces weighing 200-300g. 2. Put the chopped beef into the pot, soak the meat in water, bring to a boil, skim the soup foam and cook for about an hour.
3. Take the cooked meat out of the pot, drain the soup, cool thoroughly, cut it into slices with a thickness of 1 cm and a width of 3 cm according to the beef fiber.
4. Clear the original boiled broth, add fresh ginger, licorice, anise, cinnamon, Chili powder, etc., and cook for 30 minutes. When the flavor is boiled out, add beef slices, add sugar, soy sauce, salt, monosodium glutamate, white wine, etc., and stir fry until the soup is boiled out and stuck to the beef slices. If the shredded beef can be gently torn, it is cooked.
5. Stir-fried beef slices are taken out of the pot, and the meat slices are placed in a container and rubbed by hand until the surface of the meat slices is velvet.
6. Spread the rubbed beef slices on the baking tray and send them to the baking room for baking. In the baking process, you can't use quick fire to prevent scorching, and bake until 12 to 16 hours, and the meat slices are dry, which is the finished product.