1. Steamed Beef with Vermicelli

Ingredients: 370 grams of lean beef, 75 grams of rice.

Seasoning: 50g vegetable oil, 30g soy sauce, 3g each pepper and pepper, 2g chili powder, 8g each green onion and ginger, 13g cooking wine, bean paste 30 grams, 5 grams of Sichuan black bean sauce, a little coriander.

Method: (1) Fry the rice until yellow and grind it into coarse powder. Cut green onions into finely chopped green onions. Chop the tempeh into fine pieces. Mash the ginger, wash and chop with a little soaked coriander. (2) Cut the beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, ginger water, black bean paste, pepper, rice flour, etc., put it in a bowl and steam it on the upper drawer, and take out the flip plate Sprinkle chopped green onion in. Use a small dish to hold coriander, Sichuan peppercorns, and pepper and serve.

Features: fresh, tender, mellow, spicy and delicious.

2. Dry stir-fried shredded beef

Ingredients: 600 grams of lean and tender beef, 60 grams of celery sprouts.

Seasoning: 120 grams of vegetable oil, 30 grams of douban chili sauce, 6 grams of chili powder, 8 grams of sugar, 15 grams of cooking wine, 30 grams of green garlic segments, 6 grams of shredded ginger (peeled), salt, soy sauce, Appropriate amount of vinegar and MSG.

Method: (1) Peel off the beef fascia, slice it into 0.1-0.2 cm thick slices, and cut into 5-6 cm long filaments across the meat grain. Remove the roots, tendons and leaves of the celery buds, wash them and cut them into 2 to 3 cm long sections (split those that are too thick). Chop the chili bean paste into fine paste. (2) Heat a frying spoon over high heat, pour in vegetable oil and heat it to 60% to 70% heat. Add shredded beef and stir-fry for a few times. Add salt and stir-fry until crispy and the meat turns red. Add bean paste and chili paste. and chili powder, stir-fry a few more times. (3) Then add sugar, cooking wine, soy sauce, and MSG in sequence, stir-fry evenly, then add celery, green garlic, and shredded ginger. Stir-fry for a few times, spray some vinegar, turn it over a few times, and serve. Sprinkle Sichuan peppercorns on top. Can.

Features: The shredded pork is red in color and crispy in sauce, the celery is green and crisp, spicy, salty and sweet, and is a delicacy that stimulates appetite.

3. Beef stew

Ingredients: 500 grams of beef, appropriate amount of white radish.

Seasoning: 15 grams of cooking wine, 10 peppercorns, 3 grams of MSG, appropriate amount of onion, ginger and salt.

Method: (1) After cutting the beef into pieces, soak it in cold water for half an hour, then transfer it to a boiling water pot and simmer while removing the foam until the meat is cooked and foam-free. (2) At this time, add green onions (long sections), ginger (beat into pieces), Sichuan peppercorns, and cooking wine into the pot, simmer over low heat until 90% rotten, then add radish (cut into hob pieces and peeled). (3) When the radish is stewed, add salt and MSG.

Features: The soup is fresh and delicious, and the meat is soft and fragrant.

5. Dengying Beef

"Dengying Beef" is a traditional famous food in Da County, Sichuan. The beef slices are as thin as paper, red and bright in color, spicy and crispy in taste. Chew them carefully and you will have endless aftertaste.

It is said that this dish originated from an artist surnamed Liu from Liangping County, Sichuan Province who came to Daxian County more than 80 years ago to make a living by making marinated beef. However, the business was sluggish, so he had to seek innovation and create it. Flaky beef jerky. Whenever dusk comes, he sets up a stall in the downtown area to sell this kind of beef jerky. In order to attract customers, a large and thin slice of beef is placed in front of the stall, and an oil lamp is lit behind it, which makes the beef slice red and bright, and the shadow of the lamp is vaguely visible, attracting passers-by. When you taste it, it is spicy, crispy and fresh, so people call it "Dengying Beef". From then on, the reputation spread far and wide, and the business became more and more prosperous. It has been passed down to this day and is well-deserved.

Ingredients: 12 taels of yellow beef (about 480 grams).

Seasoning: appropriate amounts of salt, sugar, pepper powder, chili powder, and allspice.

Preparation method: ① Use beef shank meat, remove the skin and corners, and slice it into large thin slices. Sprinkle the seasoning evenly, dry it until it turns bright red, and dry it in the oven. ② Cut the dried beef into small pieces and steam them thoroughly. ③ Place the steamed beef slices in an oil pan, fry slowly over low heat, add Shaoxing wine and seasoning, stir well and let cool.

6. Guifei Beef Brisket

Ingredients: 2 pounds of beef brisket, 1 carrot, 1 green onion, 4 slices of ginger, 2 star anise

Seasoning Ingredients: 2 tablespoons of soy sauce, 1 tablespoon of spicy bean paste, 5 cups of water, 2 tablespoons of sugar, 1/2 tablespoon of sweet noodle sauce, 2 tablespoons of tomato sauce, and a little MSG.

Method: (1) Wash the beef brisket, cut into pieces, and blanch it in boiling water (to remove blood and fishy smell). (2) Add water to the pot, add beef brisket and cook for 30 minutes. (3) Heat the oil pan, use 3 tablespoons of oil to sauté the green onion segments, ginger slices, and star anise, add the bean paste, sweet noodle sauce, and tomato sauce and stir-fry together, then add sprinkles, sugar, and soy sauce and cook briefly, then add the beef brisket and stir-fry evenly. Add 5 cups of water and the carrots cut into hob pieces, cover the pot, and simmer over low heat for about 1 hour until the meat is tender. (4) If there is too much soup, you can thicken it with cornstarch water and pour a little sesame oil on it.

Cooking Guide: (1) Beef brisket is not easy to burn, so you might as well make more and store it in the freezer. You can take it out and heat it at any time. (2) When cooking, you can add more soup, thicken it with cornstarch water, and pour it on the rice to make beef brisket risotto

2. Beijing cuisine

Fried beef

Ingredients: 250 grams of beef tenderloin.

Seasoning: 500 grams of sesame oil (actual consumption is about 60 grams), 25 grams of wet starch, 6 grams of green garlic, 3 grams of minced garlic, a little cooking wine, 60 grams of soy sauce, a little vinegar, 20 grams of scallions, 2 grams of minced ginger.

Method: (1) Peel off the upper fascia of the beef tenderloin, cut it into 3 cm long slices, add soy sauce (30g), wet starch, and water (30-35g) and mix well. , cut the green garlic into 3 cm long sections. (2) Pour sesame oil into the frying spoon, heat it over high heat until it smokes, pour in the mixed meat slices, fry for 15 to 20 seconds, then pour into a colander to drain the oil. (3) Put the frying spoon back on the high heat, add sesame oil (30g) and heat it up, add the scallions, minced ginger, and minced garlic, and stir-fry until it turns yellow. (4) Pour in the fried meat slices, then add cooking wine, soy sauce, vinegar, and water (a little), stir-fry for another 15 to 20 seconds, and sprinkle with green garlic segments. Serve.

Features: Bright color, loose meat slices, tender and fragrant, refreshing and not greasy.

3. Shandong cuisine

1. Braised beef whip

Main ingredients: 1 kg of beef whip.

Seasoning: 75 grams of cooked oil, 25 grams of pepper oil, 15 grams of soy sauce, 5 grams each of MSG and sugar, 6 grams of salt, 15 grams of cooking wine, 40 grams of wet starch, a little each of peppercorns and sugar, green onions 100 grams of garlic cloves, 20 grams of garlic cloves, 50 grams of ginger cubes, and 500 grams of chicken broth.

Method: (1) Wash the bullwhip first, cut the outer skin and scald it with boiling water, remove it, tear off the outer skin, wash it and put it into the pot. Put 2.5 kilograms of water in the pot, add 50 grams of green onions, 25 grams of ginger, and Sichuan peppercorns, and cook until the beef whip is tender. Remove it and break it in half. Remove the urethra and cut it into 4 to 5 cm long sections. (2) Put a frying spoon on high heat, heat up the cooked oil, add 50 grams of green onions, 25 grams of ginger and garlic cloves and stir-fry until fragrant. Add cooking wine, soy sauce, chicken soup, white sugar, MSG, and salt. Use sugar color to adjust the soup. If it turns red, put the beef whip into the soup and simmer over low heat until the soup is dry and thick. Pick out the green onion and ginger, use wet starch to thicken it into a thick liquid, and drizzle with pepper oil.

Features: jujube red in color, soft and rotten bullwhip, and mellow taste.

2. Oxtail Casserole

Ingredients: 2 kilograms of oxtail (with skin), half a hen, 100 grams of cooked ham, and 50 grams of scallops.

Seasoning: 100 grams each of cooked oil and cooking wine, 10 grams MSG, 14 grams salt, 100 grams green onions, 50 grams ginger, 5 grams Sichuan peppercorns, 3 kg chicken broth.

Method: (1) First use a small stove to remove the small hairs on the ox tail, then brush it clean, remove the big tail bone and chop it into sections. Tighten the hen with boiling water, take it out, remove the blood and wash it. Cut ham into slices. Remove the tendons from the scallops and wash them. (2) Heat large cooked oil in an iron pot, add Sichuan peppercorns, 50 grams of green onions, and 24 grams of ginger to stir out the aroma, then add the oxtail segments, stir the oxtails over high heat to bleed, add 50 grams of cooking wine, and stir-fry until The ox tail is broken and regenerated. Take out the oxtail, wash it and drain it.

(3) Put the chicken soup into a casserole, add 50 grams of green onions, 25 grams of chopped pineapple and ginger, cooking wine, and salt. At the same time, put the oxtail segments, scallops, ham slices, and hen cubes into the casserole, and simmer with the ham for 4 seconds. When the oxtail is stewed, pick out the green onion, chives and hen pieces (for separate use), add MSG and skim off any excess.

Features: Rich in nutrients, the oxtail is soft and rotten, and the soup has a mellow taste.

3. Garlic and beef hooves

Main ingredients: 1 kg of beef hooves.

Seasoning: 100 grams of cooked oil, 25 grams of soy sauce, 50 grams of ginger, 75 grams of green onions, 100 grams of garlic cloves, 5 grams of pepper oil, a little sugar and pepper, 1 kilogram of chicken broth.

Method: (1) Add 25 grams each of water, green onion, and ginger to the pot. Add the washed ox trotters into the pot and cook until 80% rotten. Take it out and cut it into triangular pieces. Boil thoroughly with boiling water. Cut 50 grams of green onions into sections. 25 grams of ginger cut into slices. (2) Heat up the frying spoon, heat the cooked oil and peppercorn oil, add in green onions, ginger slices and garlic cloves and stir-fry until fragrant, add cooking wine, add chicken broth, sugar and salt. (3) Color the soup with sugar until golden brown, then add salt and pepper and put the ox hoof cubes into the soup. After boiling, skim off the foam. Use low heat to remove 1/3 of the soup. Mix the thin wet starch into a liquid gravy and serve.

Characteristics: Golden color, yellow and soft hooves, and garlic aroma.

4. Jiangsu cuisine

1. Peanut beef soup

Ingredients: 150 grams of chicken breast, 100 grams of peanuts, 1.5 kilograms of beef tenderloin .

Seasoning: 3 green onions, 3 slices of ginger, 25 grams of cooking wine, 5 grams each of MSG and salt.

Method (1) First cook the beef tenderloin in boiling water, remove and wash it, put it into a pot of water, add onion, ginger and cooking wine. Then simmer it over low heat until it is 80% mashed (1 kg of broth remains), take it out and cut it into 5 cm long and 1 cm thick slices for later use. Soak the peanut ingredients in boiling water for 15 minutes, peel and wash, add water and cook until mashed. (2) Chop the chicken breast into fine pieces with a knife, mix it with cooking wine, green onions and ginger, add an appropriate amount of water and mix well. After squeezing out the blood, pour in the beef broth and simmer over low heat to make a clear soup. (3) Use a soup bucket, put peanuts on one side and beef slices on the other. Pour the clear soup into the soup bucket, add salt and taste, and steam until the beef is completely rotten.

Features: light yellow color, refreshing soup, delicious flavor.

2. Three fresh beef tendons

Ingredients: 400 grams of oil-fried beef tendons, 100 grams of cooked chicken, 100 grams of mushrooms, 50 grams of ham, and 12 cabbage cores.

Seasoning: 100 grams of cooked oil, 25 grams of cooking wine, 3 grams of salt, 25 grams of MSG, 10 grams of wet starch, 800 grams of soup.

Method: (1) Put 1 gram of alkali into hot water to concentrate, soak the oily beef tendon thoroughly, wash away the grease and other impurities, cut it into 5 cm long whiskers with a knife, and then put Put it into boiling water and scald it slightly, take it out, wash it with cold water and squeeze out the water. Slice chicken and ham. Mushroom slices. Boil the cabbage core with boiling water and take it out for later use. (2) Heat the frying spoon, add the thick soup after it is hot, add oil, monosodium glutamate, cooking wine, salt and beef tendon, simmer until the flavor is cooked, then simmer the ham, chicken, mushrooms and vegetable core thoroughly to reduce the thick juice. , thicken with wet starch, put into a large plate and serve.

Characteristics: white color and strong flavor.

4. Fujian and Cantonese cuisine

1. Beef in oyster sauce

Main ingredients: 300 grams of marinated beef, 10 grams of oyster sauce.

Seasoning: 800 grams of vegetable oil (actual consumption is about 50 grams), 25 grams of second soup, 5 grams of dark soy sauce, 5 grams of wet starch, 3 grams of cooking wine, 2 grams of MSG, 5 grams of chopped green onion, and 3 slices of ginger. gram.

Method (1) Pour vegetable oil into the frying spoon, heat it on a high fire, then change to a simmer and fry the beef until cooked, pour it into a colander to drain the oil. (2) Return the frying spoon to high heat, add curry, salt, sugar, beef, cooking wine, then add the second soup, MSG, minced pepper, minced onion, minced ginger, minced garlic, wet starch, etc., stir-fry evenly, and pour in sesame oil Serve.

Features: Golden color, crispy, soft and tender, smooth and delicious, unique style.

2. Beef Brisket Pot

Ingredients: One pound of beef brisket, one carrot, half onion, three garlic

Seasoning: one spoon of salt, one sugar spoon, three cups of water, two spoons of tomato paste, and three bay leaves.

Method: (1) Cut the beef brisket into pieces and boil with water, onion, ginger and wine, then remove and set aside. (2) Cut the carrots into cubes, shred the onions, and slice the garlic. Add two tablespoons of hot oil and stir-fry. Add in the beef brisket and stir-fry evenly. Add seasonings and cook. Transfer to a heat-resistant outer pot and simmer for two hours. That’s it.

3. Braised Beef Tendon

Main Ingredients: 2 pounds of Beef Tendon

Seasoning Ingredients: Four green onions, five slices of ginger, three heads of garlic, red Two peppers, 20 grams of cinnamon, four star anise, 20 grams of peppercorns, three cloves, and three slices of hay

Seasoning: one and a half cups of soy sauce, 30 grams of rock sugar, half a cup of rice wine, salt A little, ten cups of water, one tablespoon of chopped green onion

Method: (1) Wash the beef tendon first and set aside. (2) Saute the seasonings and add to the seasonings and bring to a boil. Pour into the pot and cook together with the beef tendon. Boil and simmer for an hour. When the beef tendon is slightly cold, slice it into slices and top with marinade and chopped green onion.

4. Shacha Beef Skewers

Ingredients: 250 grams of beef, a little honey.

Seasoning: 1/2 tbsp lemon juice, 1 tbsp each minced garlic and stir-fried tea sauce, 1 tbsp each light soy sauce and cornstarch.

Method: (1) Cut the beef into small long slices and marinate with seasonings for 30 minutes. (2) Use bamboo skewers to skewer beef, coat with oil, place in a pan, fry over medium heat, then coat with honey and fry for a while.

5. Stewed Milanese veal shank

Ingredients: 15 grams of veal shank, 20 grams each of celery, onions, and diced carrots, and 60 grams of rice.

Accessories: 300 grams of tomato paste, red wine, vanilla, saffron, chicken broth.

Preparation: Fry the veal shank in a pan with butter and olive oil until golden brown. Add red wine and then add chicken stock. Cook over high heat for 2-3 minutes and then add tomato paste and herbs. Cook for another 25 minutes. Add chicken broth when the soup is dry. Fry the celery, onions, and carrots in butter, then add the veal shank to the pot and cook for another 10 minutes before serving. Place rice in chicken broth and add a little saffron and simmer for 20 minutes before serving.