Preparation and write composition of braised beef

1. Kneel for an essay on braised beef noodles. Before I tasted boiled beef, my favorite food was Sichuan beef noodles. In our city, there is an ancient landmark-the Da Nao Tiangong, and there is an obscure old Sichuan beef noodle shop in its side alley. It has no eye-catching signs and the doors are ordinary. Like this every time? If you want to come to the city, you can't help but come here to eat a bowl of big and spicy Sichuan beef noodles. The familiar taste of beef soup has already floated in the air and can be smelled from a distance. Really like a heady invisible smoke, dragging people's noses to sit in the store.

How long has this old shop been open? As long as I can remember, it existed when I could walk. I vaguely remember that the boss was established by several veterans with the help of funds. The furnishings in the store are very old, with red cypress tables and chairs, wooden chopsticks and porcelain bowls, which have the flavor of an ancient inn. There are two masters in charge of cupboards, one is fat, the other is thin, the other is tall and the other is short, with different figures, just like the comedian in the mime era.

The guests who come here to eat noodles are generally insiders, and even the noodles are very professional. "Boss wants a bowl of big green red" or "big special red" is not the name of noodles, but an abbreviation. Big green refers to the big bowl of beef noodles with spicy onions, and big special red refers to the big bowl of beef noodles with hot sauce. China people are smart, concise, few words, but the point is very important, and both sides immediately listened.

From my Baidu space

In the early days, I always sat down in person and took a few bites to judge whether it was right or not in my mind. There is a common phenomenon in beef noodles in Taiwan Province Province. Somehow, there seems to be some kimchi in the beef noodles. Some people put a lot of pickles in their noodles, which overshadowed the beef and were bright and dazzling. I dare not touch them first. Some beef noodle soup is turbid and must be stewed with enough marinade, but some are heavier in color and lighter in taste, and some are red in color.

The beef noodles in this old shop have a unique taste, and the cooking of soup heads is a secret recipe passed down from generation to generation. Outsiders don't know that it hasn't changed since childhood. Its meat is tough and its soup is fragrant. Because it is advertised as Sichuan, it is inevitably spicy. Its soup is clean and pure, black but not heavy, red but not oily, and very refreshing. In particular, its beef is genuine, the size is the same, and every piece is brought. Full of flavor. So it's really a fly in the ointment to eat only noodle soup here. Its soup and meat can't be missed. Not only that, the noodles in the old shop are specially hand-made, which have good toughness and will not rot if cooked for a long time. Many people want to buy their raw noodles separately, but the boss insists on noodles? You can do it in the store without takeout.

Maybe I have a soft spot for beef noodles since I was a child, so every time I see the signboard of beef noodles, I can't help but go in to relieve my appetite. It's also beef noodles, but the taste of each family is different. After eating beef noodles for many years, I have learned the key to distinguish whether the taste of beef noodles is satisfactory. My nose seems to have a natural ability to distinguish beef noodles, and I can tell the good from the bad without tasting them. At the door of the store, smell it. It's a real chapter! Good beef noodles, with natural flavor, do not contain miscellaneous flavor. The dreamy molecular combination is irreplaceable. It will tie the stomach tightly, hook people's souls and fascinate people. It is right to feel this way.

Every time I use this method, I stop at the door of the store. If my nose doesn't respond, I can leave safely. In fact, the really delicious beef noodles are not fancy and there are not too many ingredients. Too many ingredients confuse the delicious original soup, and the soup head is the key. The pure and rich beef flavor is enough to make people salivate, and the original flavor is a good beef noodle.

The aroma and spicy taste of Sichuan beef noodles just hit my appetite, so I was addicted to it like smoking marijuana. I thought of it when I was to beno. 1, when I was frustrated and sad, and when I was traveling in a foreign land. Whether I am happy or sad, I always want to have a bite of beef noodles to comfort my stomach in time. I was sick in bed several times, but my mind was so eager to eat that old beef noodles.

My mother told me that a new Houcaller steakhouse has opened next to Hanlin Square. As soon as I heard the good news, I was called "little greedy cat", so I quickly pestered my mother to take me to try. "We eat steak on Saturday." After listening to my mother, I look forward to Saturday every day.

Finally looking forward to Saturday, at noon, my parents and I came to Houcaller Steakhouse. As soon as I walk in the door, yeah! Many people are already eating steak. As soon as we sat down, the enthusiastic waiter took the menu and asked us to order. There are all kinds of steaks on the menu. I really didn't know which one to order, so my dad ordered a private small steak and a classic steak set meal. The waiter's aunt politely asked how rare it was, and dad said it was eight minutes rare. My mother and I laughed quietly. I said, "Dad, it's a little familiar, not a little thin." Dad smiled shyly and said, "Well done!" "I went to the fruit area and chose several kinds of fruits. We waited for the steak while eating fruit. (Yiman literature)

After a while, the steak came. I couldn't wait to pick up my knife and fork and start cutting steak, but I kept cutting, making me sweat. Dad looked at my knife and fork and said to me with a smile, "son, foreigners eat western food with a fork in their left hand and a knife in their right hand, so that they can cut steak." Dad said and gave me a demonstration. After listening to my father's words, I took a fork in my left hand and a knife in my right. Sure enough, it was much easier to cut, and I ate my own steak with relish.

After lunch, the smell of steak lingered in my mouth. I still can't forget that delicious steak!

3. Exercise 3 in the first volume of the sixth grade of Jiangsu Education Edition There are many special snacks in Shandong about hometown snacks.

For example: Zhoucun sesame seed cake, silk cake, lotus leaf cake, oil cake, stuffy cake, bazi meat, sweet golden noodles, baked rice noodles, crispy pork, Chaotian pot, Zhuge Xiao tofu, fried noodles with egg white crisp, Sixi jiaozi, fish dumplings, Fushan spicy noodles, Zhaoyuan sausage, fat oil spinning, stuffy corner, Shen tofu and Taian sour pancake. Among them, Zhoucun sesame seed cake is the most famous. Zhoucun sesame seed cake is made of wheat flour, sesame, sugar, iodized salt, etc. It is a handmade product with four characteristics of "crisp, fragrant and crisp", rich in nutrition and suitable for all ages.

Its shape is round yellow, with sesame seeds on the front and brittle holes on the back. As thin as poplar leaves, as crisp as an exception. The mouth was chewed up and the fragrance filled the mouth and abdomen. If you accidentally fall, it will all break into pieces, commonly known as "Guala leaf sesame seed cake".

Sesame cake is salty and sweet, sweet and delicious, and can be eaten for a long time; The salty taste is appetizing and I can't put it down. Zhoucun sesame seed cake also has the characteristics of no oil stain, long-term storage, no discoloration, no taste change, and easy carrying. It is a good gift for friends and relatives.

4. Make an English composition of braised beef noodles 1. First, slice the cooked tomatoes and carrots, cut the onions, and smash the garlic for later use; 2. Boil a pot of water, put the fish jump into the pot and flush the water by hand, then take it out of the extruder and cook until no blood flows out. Drain and set aside, 3. A pot of salad oil and spicy ginger and garlic. Adding chicken breast, stirring constantly, and gradually adding hot sauce and soy sauce to make chicken breast colored and spicy; 4, put the broth in the pot, subject to slightly covering all the flank, and add the cut tomatoes, carrots, star anise, onion, rock sugar and marinated buns into the soup, boil over high fire to remove the foam mud, and turn to * * high fire to cook until the flank is soft and rotten, and Wei Ru becomes wonton soup. Boil, add beef noodle soup, add chopped green onion, boiled vegetables, sauerkraut and beef dishes. serve. 1。 Firstly, cutting the beef brisket, tomatoes, red and white radishes, cutting onions and mashing garlic for later use; 2. Boil a pot of hot water, blanch the brisket, press the brisket with the edge of water by hand, squeeze out the blood until no blood comes out, and drain it for later use; 3. Add salad oil to the pot, stir-fry the beef brisket after sauté ing the ginger and garlic, and add spicy bean paste and soy sauce one after another to make the beef brisket colorful, spicy and delicious; 4. Add broth to the pot, skip the beef brisket, add tomatoes, red and white radishes, star anise, onion, rock sugar and halogen bag, boil over high fire to remove foam, and turn to low heat to cook until the beef brisket is soft and rotten, which is the braised beef soup; 5. Cook the noodles, pour in the beef soup, add chopped green onion, hot dishes and sauerkraut, and serve the beef noodles.

5. The sentence describing the delicious braised beef is 1. The color is rosy, the meat is soft and rotten, and it tastes delicious all over the world. This is the only place that smells best.

2. Beef is the favorite food of people all over the world, and one of the meat foods eaten by China people is second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is deeply loved by people, enjoying the reputation of "the treasure of meat".

3, delicious and rich in meat. As the saying goes, "this smell should only be found in the sky, and it is rare on earth."

The practice of braised beef

Ingredients: beef ribs and potatoes (or soybeans and white radish)

Accessories: bean paste, aniseed, fragrant leaves, dried peppers, ginger, garlic and green onions.

Production steps:

Step 1: Boil the whole meat in boiling water to remove the blood.

Step 2: Dry the meat and cut it into 3cm pieces.

Step 3: Take out the pan, heat the oil to 60%, add ginger slices and garlic slices, and fry the beef slices in the pan (3-5 minutes).

Step 4: Set a steamer, put the fried beef into the steamer, and add clean water, with the ratio of water to beef being 5: 1.

Step 5: Turn off the heat after the water boils, add aniseed, fragrant leaves (two pieces are enough), three spoonfuls of soy sauce, a little vinegar and a little sugar (rock sugar is the best) and stew for half an hour.

Step 6: stew beef for half an hour, stir-fry bean paste with oil in a wok. After half an hour, pour into the steamer and add a little dried pepper (you can add a little pepper if you like hemp).

Step 7: After the beef is stewed for an hour and a half, add the chopped potatoes and white onions. Stew for another half an hour to forty-five minutes until the soup turns dark red, then turn off the heat and put it in the pot.

6. Make an English composition of braised beef noodles 1. First, slice the cooked tomatoes and carrots, cut the onions, and smash the garlic for later use;

2. Boil a pot of water, put the fish jump into the pot and flush the water by hand, then take it out of the extruder and cook until no blood flows out. Drain the water and put it aside.

3. A pot of salad oil and spicy ginger and garlic. Adding chicken breast, stirring constantly, and gradually adding hot sauce and soy sauce to make chicken breast colored and spicy;

4. Put the broth in the pot, subject to slightly covering all the side bellies, and add the cut tomatoes, red and white radishes, star anise, onion, rock sugar and halogen bag into the soup, boil the oil sludge to remove bubbles, and turn to * * fire to boil until the side bellies are soft and rotten, and Wei Ru becomes wonton soup.

5. Will boil, add beef noodle soup, add chopped green onion, boiled vegetables, sauerkraut and beef noodles. Serve.

1. First cut the beef brisket, tomatoes, red and white radishes, cut the onions, and mash the garlic for later use;

2. Boil a pot of hot water, blanch the brisket, press the brisket with the edge of water by hand, squeeze out the blood until no blood comes out, and drain it for later use;

3. Add salad oil to the pot, stir-fry the beef brisket after sauté ing the ginger and garlic, and add spicy bean paste and soy sauce one after another to make the beef brisket colorful, spicy and delicious;

4. Add broth to the pot, skip the beef brisket, add tomatoes, red and white radishes, star anise, onion, rock sugar and halogen bag, boil over high fire to remove foam, and turn to low heat to cook until the beef brisket is soft and rotten, which is the braised beef soup;

5. Cook the noodles, pour in the beef soup, add chopped green onion, hot dishes and sauerkraut, and serve the beef noodles.

7. Braised beef is made of beef brisket 600g, carrot 300g, potato 300g, ginger 3 slices, 15g, star anise 3 slices, cinnamon 1 slice, tsaoko 1 slice, and fragrant leaves/kloc-0. Crystal sugar 10g, soy sauce 1 tablespoon (15ml), cooking wine 1 tablespoon (15ml), salt, sesame oil 1 teaspoon (5ml) and oil.

1. Cut the sirloin into cubes of about 1.5 cm; Wash potatoes and carrots, peel them and cut them into hob blocks of appropriate size. 2. Put a proper amount of water into the pot, boil it, add the chopped brisket, cook it until it changes color, then remove it and drain it for later use. This step is to remove the blood stains and fishy smell from the brisket.

3. Seasoning for stew, aniseed, cinnamon, Amomum tsaoko, fragrant leaves, orange peel, tea, kaempferia, etc. Put it in a box or disposable medicine, and buy ready-made disposable stew seasoning. 4. Heat the wok, add 3 tablespoons of oil, saute the burdock slices, saute the water in the burdock, add the rock sugar and stir fry, then add the soy sauce and cooking wine to stir fry.

8. How to make potato roast beef with braised beef Raw materials: beef ribs, potatoes, vegetable oil, Pixian watercress, dried Chili Festival, whole pepper, spiced powder, monosodium glutamate, sugar, ginger, whole onion, chicken essence, salt, sugar color, sesame oil and coriander.

Production procedure: 1 Wash beef with boiling water and cut into small cubes; Peel potatoes and cut hob blocks. 2. Put the pot on the fire, add oil, add watercress, whole pepper and ginger, and stew and fry repeatedly. When the watercress emits red oil, add fresh soup to boil, remove the residue, add beef, dried Chili festival, whole garlic, allspice powder, self-glaze and chicken essence, add a little sugar color, boil, remove the froth, and slow the coal until the beef is 70% cooked.

You can add a little coriander when you go. Operation essentials: 1. When cooking this dish, the soup should be wider. When the potatoes are cooked, gently push them with a frying spoon at any time to avoid burning the pot.

2. The fire should not be too big, otherwise the beef will not rot and the cooking effect will not be achieved. Braised beef, as a common dish, is a home-cooked dish that many people often eat. We introduce several common methods of braised beef, which can be used as a reference for those who don't know how to cook braised beef or want to learn how to cook braised beef.

Method 1 of braising beef: raw materials: beef 75g, bean paste 10g, white radish 30g, pepper 1? 5g, 2g salt, peanut oil 10g, proper amount of sugar and proper amount of star anise. Practice: 1. Cut the beef ribs into pieces, blanch them with boiling water, take them out and cut them into dices.

Dice the white radish. Zanthoxylum bungeanum and star anise are wrapped in gauze.

2. Sit on high heat, add peanut oil until it is 3 ripe, add bean paste and stir-fry until the oil turns red. 3. Add 150g of fresh soup, beef, spice bag, salt and sugar, boil, decant to remove froth, and cook with low fire until cooked.

4. Cook the radish in boiling water, add salt and cook until the juice is thick and the meat is rotten. When eating, take out the sachet and sprinkle with coriander. Features: Soft and delicious, rich in high-quality protein and nucleotides.

Method 2 of braising beef: Raw materials: 500g of beef, 300g of radish, 20g of onion, ginger and cooking wine, a little salt and sugar, 8g of pepper and monosodium glutamate, and 400g of peanut oil. Practice: 1, beef cut into pieces, onion cut into long sections, ginger broken.

Peel radish, cut into pieces, oil until half cooked, and take out; 2. Skim off the foam with boiled beef, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to taste, and simmer until the radish is rotten. When cooking braised beef, you must not be stingy with the heat.

It doesn't taste good if it's not so crisp. The burning process can also make beef more delicious.

Braised beef practice 3: 500 grams of beef, 20 grams of spicy bean paste, 25 grams of ginger, wine and soy sauce. Features: Northern Muslim famous dishes, with deep red color, tender beef and thick juice, have the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles. Ingredients: 500g beef, 20g spicy bean paste, 20g ginger, 25g wine and 25g soy sauce.

Production method: cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in an oil pan, then add spicy bean paste, stir-fry beef pieces, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add beef soaked in water, and cook slowly on low heat until the juice is thick and the meat is crispy.

1, leave some meat that is easy to cook and not easy to spoil, such as cooked beef, sausage, vegetarian dishes, or when there is no meat dishes at home, which is super useful. 2, the food is bought while eating, and the quantity is not as good as the quantity. What do you usually want to eat in the morning? Go shopping at noon and go home at night. Just go straight.

3, every night is basically vegetarian, nutritious and convenient. 4, don't eat the same every day, every day there are changes, you can make fresh ingots every day, you can also have the opportunity to try more dishes.

5. Of course, every week or so, you should review your favorite dishes and make them slowly and steadily. 6。

If you don't do well, sum up your experience first, and then practice when there are many people and dishes, so that parents can guide you to learn from each other. If you do well, you will be praised. If you don't cook well, you're not hungry.

7, but also wordy sentences, don't be greedy every time you produce, practice one at a time, and you will have confidence. The initial failure is not terrible, it will not exceed a week at most, and it will get better! 8. Finally, the most important lesson: When a person changes from loving food to loving eating and cooking, all previous statements that "cooking is difficult and requires talent" will be shattered.

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How to cook 9.600g braised beef brisket?

2 tablespoons cooking wine

Soy sauce 1 tablespoon

2 tablespoons soy sauce

Sugar 1 spoon

Proper amount of salt

Material 2 (Fragrance)

6 slices of garlic

Onion zone 4

4 slices of ginger

Octagonal 1

Cinnamomum cassia 1 segment

4 dried peppers

Practice of home-cooked braised beef

Cut the beef into large pieces, blanch it in boiling water for one minute, then take it out and rinse it.

Heat 2 tablespoons oil in a wok, stir-fry shallots, ginger slices, garlic and other spices.

Add the beef and stir it a little.

Stir-fry soy sauce, pour in cooking wine and soy sauce and stir well.

Add appropriate amount of boiling water (the amount of water should not exceed that of beef), bring to a boil with high fire, and then simmer for about 90 minutes.

Finally, add some sugar and salt to taste, and boil the soup over high fire.

skill

1, spicy spices are a good partner for braised beef, but not too much, so as not to rob the meat flavor. Don't eat spicy, dried peppers can be omitted or put less to get its aroma.

2. After the beef is cooked, give enough time to simmer slowly to make it soft and urgent.

3. When the juice is finally collected, decide the amount of soup to keep according to the situation. If you can't finish a meal, you can leave more soup, which is also very good as the soup head of braised beef noodles.