How to cook beef?

Raw materials:

300g beef tenderloin, Pak Lei100g, 25g fried sesame seeds, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, white sugar, white pepper, mashed garlic, shredded onion and sesame oil.

Exercise:

1. Shred beef tenderloin, mix well with vinegar, then wash off vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate.

2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.

Features:

Spicy and delicious, slightly sweet and sour, crisp and tender in texture and unique in flavor.

Dry mixed beef

Raw materials:

Beef 1 50g, fried peanuts 1 0g, cooked Chili oil10g, soy sauce 40g, onion 5g, salt1g, sugar1g, a little pepper powder and monosodium glutamate each.

Exercise:

1. Wash the beef, cook it in a boiling pot, take it out and let it cool, then cut it into pieces; Cut the onion into 2.5 cm long sections; Peanuts are ground very finely.

2. Put the beef slices into a bowl, add salt and mix well to taste, then add Chili oil, sugar, soy sauce, monosodium glutamate and pepper powder and mix well. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and serve.

Features:

Spicy and delicious, both wine and rice are suitable.

Dry-mixed ox head meat

Raw materials:

There are 1 cow head, appropriate amount of pepper powder, Chili oil, onion, ginger, wine, monosodium glutamate and refined salt.

Exercise:

1. Saw off the horns of the cow's head, scorch the skin with fire, and scrape off the burnt surface with a knife until there are no roots. Start from the top when burning, and be careful not to burn the skin. After burning, soak the skin in water, scrape it with a knife, wash it, cook the whole cow head in a pot until it can be boned, and then take it out. Keep the shape of the bull's head when deboning, and don't let it fall apart. Scrape it again in water to remove unclean edges and damaged parts, and then rinse it with clear water to remove the glue smell.

2. Add onion (whole root), ginger (crushed), wine and water to cook the ox head meat, soak it in the original soup, cool it thoroughly, and then take it out to dry.

3. When eating, slice the cow's head meat and cut the onion into the shape of horse's ear. First, mix the ox head meat with salt and monosodium glutamate. After salting, add onion, pepper and Chili oil.

Features:

The skin is crisp and the meat is rotten, and the taste is spicy and delicious.

Cooking points:

It is better to eat it with white brine soup after bone removal, or it is better to eat it with red brine soup after bone removal. In addition, sheep's head can also be used to make this dish.

Mixed reinforcement with flowers

Raw materials:

250g of cooked beef tendon, 25g of cucumber, 25g of winter bamboo shoots, soy sauce, vinegar, mustard (cooked), monosodium glutamate, cooking wine and sesame oil.

Exercise:

1. shredded beef tendon; Wash cucumber and shred; Shred winter bamboo shoots, blanch them with boiling water, take them out, supercool them with cold water, and drain them for later use.

2. Dish the cut ingredients and pour them with good juice with various seasonings.

Features:

Light and refreshing, unique flavor.

Mixed spicy beef

Raw materials:

750g of beef hind leg meat, 25g of yellow wine, 5g of onion 1 5g, 50g of soy sauce, 5g of sesame, 5g of refined salt1g, 30 Chinese prickly ash, 5g of sugar, 0g of sesame oil15g, 2g of monosodium glutamate, 5g of dried Chili powder and 5g of onion segments15g.

Exercise:

1. Wash calf hind leg meat, cut it into two pieces, soak it in cold water 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring to a boil, skim off the floating foam, and turn to low heat for 3 hours. When the beef is 90% rotten, take out the soup and let it cool.

2. Stir-fry sesame seeds and let them cool; Wash scallion and cut into powder; Put the dried Chili powder into a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.

3. Cut the cooked beef into rectangular thin slices, put them on a plate, drizzle with hot sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.

Features:

Beef is flexible, spicy and delicious, and it is most suitable for wine.

Ginger slices mixed with louver

Raw materials:

500g tripe, shredded ginger15g, onion, ginger, garlic paste, soy sauce, cooking wine, sugar, monosodium glutamate, vinegar, sesame oil and clear soup.

Exercise:

1. Blanch the beef louver in water, scoop it up and put it in cold water, scrape off the black film and wash it with clear water. When the beef louver is white, drain the water for later use.

2. Put the wok in medium heat, add water, bring to a boil, add onion, ginger, beef louver and cooking wine, and cook for about 4 hours. When the beef louvers are 80% ripe, remove and drain the soup. Cool and cut into filaments (the finer the better).

3. Heat the wok, add clear soup, bring to a boil, add shredded beef venetian, blanch, take out the soup, let it cool, put it on a plate, add shredded ginger, mix garlic, soy sauce, sugar, vinegar, monosodium glutamate and sesame oil into juice, and pour it on the beef venetian.

Features: Delicious and fragrant, and delicious to drink.

Shredded beef

Raw materials:

Cooked lean beef 100g, dried bean curd 100g, cabbage heart 100g, a little coriander, salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil.

Exercise:

1. Shred cooked beef and dried bean curd, blanch thoroughly with boiling water, take out, supercool with cold water, and drain; Wash and shred cabbage; Wash coriander and cut it into half a centimeter long sections for later use; Mix salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil into sauce for later use.

2. Put shredded Chinese cabbage into the dish, then add dried bean curd, shredded pork and coriander in turn, and pour the juice of various seasonings.

Features:

Delicious.

Mixed ox hoof yellow

Raw materials:

1 trotters, and appropriate amount of pepper powder, Chili oil, clean onion, clean ginger, monosodium glutamate, refined salt and wine. Exercise:

1. Cut part of onion into sections and part into horse ears; Slice ginger.

2. Wash the hoof, cook it thoroughly with clear water, take it out and peel it, then cook it with onion and ginger slices, take it out and remove the bones (keep the shape neat), soak it in clear water for 1 hour, take it out, soak it thoroughly with a small amount of onion, ginger slices, wine and water, soak it in the original soup, let it cool, and take it out to dry.

3. Slice the trotters, mix well with salt and monosodium glutamate, add pepper powder, Chili oil and chives after salting, and mix well.

Features:

The taste is spicy and delicious, and the meat is crisp and tender.

Cooking points:

Cattle hoof yellow refers to the two petals of cattle hoof palm. Generally speaking, other parts of the hoof can be mixed with it. In addition, beef tendon can also be made in this way. It is best to use white brine soup and mix it when it is rotten. Bovine hoof can be eaten with red brine soup after boneless. Sheep hoofs can do the same.

Sauteed beef slices

Raw materials:

200g of beef brisket, vegetable oil, sesame oil, soy sauce, Shaoxing wine, monosodium glutamate, starch, shredded onion and ginger, pepper water and refined salt.

Exercise:

1. Cut the beef into thin slices with a width of 1cm and a length of 2cm, put them in a bowl, add a proper amount of starch and a small amount of water, and stir well.

2. Put the wok on a big fire, add the base oil to heat it, put the meat slices into the wok, cut them with chopsticks and fry them until they are separated from each other, add shredded onion and ginger, Shaoxing wine, soy sauce, refined salt, monosodium glutamate and pepper water, stir-fry for a few times, thicken them quickly and pour sesame oil on them, and serve.

Features:

Delicious and delicious.

Silver shredded beef

Raw materials:

Tender beef 1 25g, fine vermicelli 25g, egg white 1 g, salt 1 g, wet starch 25g, onion 5g, Jiang Mo 5g, cooking wine 1 0g, monosodium glutamate1g and white pepper/kloc. 500 grams of lard and appropriate amount of soy sauce.

Exercise:

1. Cut beef into 0.5 cm square and 3 cm long shreds, and grab them evenly with salt, egg white and wet starch.

2. Pour the oil into the pot. When the oil is heated to 70% to 80%, round the vermicelli and fry it in the pot. After the vermicelli turns white, take it out and put it on a plate for later use. Then, put the shredded pork into the pot, wait until the shredded pork turns white and take it out when it is 80% ripe.

3. Leave 10g hot oil in the pot, add oiled shredded pork, add onion, Jiang Mo, cooking wine, monosodium glutamate, soy sauce, white pepper and broth, thicken with wet starch, pour in sesame oil, and pour in fried vermicelli when serving.

Features:

White and red, shaped like chrysanthemum, fresh and tender meat; The vermicelli is crisp and fragrant with unique flavor.

Beef slices with lobster sauce

Raw materials:

400g of beef tenderloin, 0g of shrimp oil10g, 50g of celery heart150g, 35g of yellow rice wine, 25g of fragrant black beans, 3g of monosodium glutamate, 0g of Jiang Mo10g of soy sauce10g, 20g of Chili sauce and clear soup10g.

Exercise:

1. Wash beef tenderloin, remove old tendons, cut into thin slices, put in a bowl, add refined salt, egg white and dried starch and mix well. Wash the celery heart and cut it into 3 cm long sections.

2. Bring the wok to a high fire, pour in peanut oil and heat it to 50%. Add shredded beef until it is just cooked, pour it into a colander and drain the oil.

3. Put the original pot back on high fire, stir-fry the fragrant black beans, Jiang Mo and Chili sauce for a while, then stir-fry the celery for a few times, add yellow wine, clear soup, monosodium glutamate, shrimp oil and soy sauce, add beef slices, thicken with wet starch, and pour in sesame oil to stir-fry quickly.

Features:

Spicy and tender.

Curry beef slices in oyster sauce.

Raw materials:

Cooked beef 1 20g, Jiang Mo10g, onion 25g, pepper powder10g, garlic powder10g, curry powder10g, monosodium glutamate 2g, cooking wine 25g and refined salt/kloc.

Exercise:

1. Put a little cooking wine, monosodium glutamate, sugar, salt, starch and broth into a bowl to make sauce, and cut the cooked beef into pieces and put it into the bowl.

2. Put the oil in the pan, heat it to 50% to 60%, add the beef, spread it out with a spoon, slide it slightly, pour out the oil, temper it in the wok, add 25g of oil to heat it, add curry powder, stir-fry until it is fragrant, stir-fry Jiang Mo, chopped green onion, pepper and minced garlic slightly, pour back the smooth beef, stir-fry it with cooking wine for a while, and quickly adjust the temperature.

Features:

Beef is smooth and has a unique flavor.

Chaxiang beef

Raw materials:

500 grams of beef, 50 grams of wine, 75 grams of soy sauce, 25 grams of sugar, 5 grams of green tea, 25 grams of red dates, onion segments, ginger slices and vegetable oil.

Exercise:

(1) Cut the beef into small pieces, put it in a cold water pot, skim the froth when boiling, cook it on low heat for half an hour, then pour it out and wash it.

(2) Wash the original pot, put a small amount of vegetable oil, stir-fry the onion, ginger slices and beef, add wine, soy sauce, white sugar, green tea, cinnamon fennel, red dates and water, boil with high fire and simmer with low fire for about one and a half hours. The beef is crispy and fragrant with tea, and the marinade is concentrated with high fire.

Features:

There is no tripe, the tea is crispy and suitable for both hot and cold meals.

Sauté ed leaves with pickles

Raw materials:

500g beef venetian blinds, 30g cooking wine, 5g pepper150g pickles150g, a little garlic, a little salt, a little sesame oil, starch and peanut oil.

Exercise:

1. Wash tripe, drain water, cut into pieces and season with a little salt, wine and pepper; Wash pickles and cut them into thick strips; Peel garlic and pat it into pieces.

2. Heat the peanut oil, first fry the beef venetian blinds, take it out, heat the original pot, add garlic and shredded pickles and stir fry, add salt and stir fry, then add the beef venetian blinds, stir fry over high fire, add sesame oil and water starch to thicken, and serve.

Features:

Rich in flavor, fresh and mellow, slightly salty.