Beef Classic Dishes

Beef classic dishes include braised beef, boiled beef, cassoulet beef, West Lake Beef Soup, Beef in Sacha Tea, Beef with Scallions, Beef Stewed with Potatoes, Beef Soup in Huainan, Fatty Beef with Mushrooms, and Shredded Beef with Dry Stir-Fry. These are ten very famous traditional dishes with beef as the main ingredient, including Sichuan, Lu, Cantonese and Zhejiang cuisines.

Beef Classic Dishes

Braised Beef is a traditional dish with spicy and five-spice flavors, with beef as the main ingredient and other auxiliary ingredients. This dish is found in Beijing, Sichuan and Hunan cuisines. Beef cut into pieces, first blanch with hot water, hot oil will be onion, ginger, then add spicy bean paste stir-fried red, and then into the beef stir-fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add water over the beef, with a small fire slowly cook until the juice is thick, the meat crispy aroma can be.

The boiled beef is a Sichuan cuisine, the main ingredient is lean yellow beef. Accessories bean sprouts, duck blood, broth, lettuce or other vegetables, fans. Beef cut into one inch and a half long, eight points wide, one point thick slices, served in a bowl, add refined salt, soy sauce, mash juice, wet starch and mix well. Put Pixian bean petals in the frying pan, dried chili peppers fried into brown, and then under the pepper, scallion, lettuce slices fried incense, plus broth boil, the beef slices under the pot, cook to the meat stretch, the appearance of the shiny, into a bowl, dripping with chili oil, can be eaten. It has the flavor of Sichuan hot pot with numbness, spiciness and hotness.

Beef cassoulet is a Hubei dish, this dish is made of beef as the main ingredient, cassoulet cooking technique is based on casserole, which belongs to the homemade flavor. Characterized by Hubei cassoulet, the main ingredients are first battered "dress", under the frying pan frying yellow, and then stewed and become. It is rotten but not rotten, tender but not tough, mellow and refreshing. Beef with yellow flowers, black fungus, yucca slices and other cassoulet, fully embodies the characteristics of cassoulet dishes.