How long does it take to cook beef shutters?

In addition to shabu-shabu, you can also learn the following methods:

Method 1: Cut the shutters into strips, drain the water, and the drier the better. Heat the pan over high heat, boil the oil, and if you like the hemp flavor, you can add a few peppercorns and fry them thoroughly, and then remove the peppercorns. Add the shutters and stir-fry quickly for 2 minutes.

Cook! Then add the coriander and salt and stir well.

Method 2: Materials:

400 grams of water beef shutters, 50 grams of kimchi (radish), 10 grams of dried chili, 20 grams of coriander, 10 grams of cooking wine, 20 grams of white vinegar, 5 grams of sesame oil, 50 grams of oil, 15 grams of water starch, appropriate amount of chicken broth, salt and monosodium glutamate.

Method: 1. Wash the beef shutters and cut them into shreds, put water and a little salt in the pot and boil the shutters, blanch the shutters, and drain the water.

2. Heat the oil in the pot, add the dried chili, kimchi, beef shutters, cooking wine, vinegar, salt, monosodium glutamate, chicken broth and stir well, thicken, pour sesame oil, sprinkle chopped coriander.

Method 3: Ginger, shallots, beef shutters.

Ingredients: 1000 grams of beef shutters, 25 grams of ginger, 40 grams of green onions, 100 grams of light-colored soy sauce, 15 grams of sugar, 3 grams of monosodium glutamate, 100 grams of vegetable oil.

Method: 1) Mix 100 grams of beef shutters with 100 grams of charcoal and 500 grams of water, marinate for 10 minutes, rub off the black thin clothes, rinse well, cut into small pieces, and serve in a basin; Ginger and green onion are cut into thin strips.

2) Heat a wok over medium heat, bring oil to a boil and serve in a bowl. Add the soy sauce immediately. Sugar. Monosodium glutamate. Add 50 grams of water and bring to a boil to make a seasoning and serve in a bowl.

3: Bring the beef shutters to a boil in a pot of boiling water, put the beef shutters in a colander and cook them until they are just cooked, and serve them on a plate or in a small bowl.

4: Shredded ginger. Shredded green onions are placed on the surface of beef shutters, seasoning and cooked oil are added to serve them.

Rinse. The key is to look at the seasoning and the bottom of the pot.

Beef shutters need to be boiled for about 2 minutes. Beef shutters are a relatively delicate material, generally speaking, the beef shutters used for cooking are cut relatively small, which is easier to eat, and it will also be easier to cook, so when boiling beef shutters, it can be cooked for about 2 minutes.

How to clean beef shutters to be clean and smellless :1. Alkaline noodles can be rubbed to remove odors and have a better cleaning effect. When cleaning the beef shutters, you can first soak the beef shutters in cold water for 20 minutes, preliminarily soak out the impurities in the beef shutters, and then use scissors to cut off the excess fat on the beef shutters, take an appropriate amount of alkaline noodles and scrub them repeatedly on the front and back, and then rinse them clean.

2. When salt and vinegar scrub and clean the beef shutters, you can first soak them in water, then add an appropriate amount of salt to the water basin, and rub them on both sides, so that a large amount of dirty substances and odors can be removed after treatment, and then drizzle two spoons of white vinegar to continue to scrub, and then rinse with water.

1. Ingredients: 500 grams of beef shutters, 25 grams of magnolia slices. Seasoning: 5 grams of chili pepper (red, pointed, dry), 5 grams of green onions, 20 grams of vinegar, 10 grams of pea starch, 1 gram of monosodium glutamate, 3 grams of salt, 3 grams of sesame oil, 50 grams of peanut oil.

2. Divide the beef shutters into 5 pieces, put them in a bucket, pour boiling water (immersion is a degree), stir constantly with a wooden stick (about 3 minutes), take it out, rinse it with clean water, boil it in a pot under cold water until it is broken.

3. Spread the beef shutters on the cutting board one by one, remove the black outer wall, cut into about 5 cm long filaments, and put them in a bowl.

4. Mix the shreds with 10 grams of vinegar and 1 gram of refined salt, grasp and knead vigorously to remove the fishy and greasy smell, then rinse with cold water and squeeze the dry water, cut the green onion into about centimeter long segments, take a small bowl, put it in the beef consommé, and then put monosodium glutamate, sesame oil, vinegar (10) grams, green onion segments and wet starch, and adjust it into a sauce.

5. Put the wok on the fire, release the oil to burn until it is hot, first stir-fry the magnolia slices and dried peppers in the pot, turn it over, that is, put the beef shreds and refined salt, stir well, pour in the adjusted sauce, fry a few times, and then put it on the plate.

Do not cook beef shutters for more than 30 seconds, otherwise the meat will be too old and affect the taste.

The preparation of cold beef shutters:

Ingredients: 200 grams of beef shutters, a little green onion, a little coriander, 2 tablespoons of chili oil, 1 teaspoon of pepper oil, a little white vinegar, a little cooking wine, a little salt, 1 tea spoon of sugar, a quarter of a teaspoon of chicken essence, a little garlic powder.

Method: 1. Add an appropriate amount of water to the pot, add a little white vinegar and cooking wine, add beef shutters and cook for 30 seconds, then take them out, soak them in ice water, wait for them to cool, and cut them into thin strips. Ingredients: Shred the green onion, chop the coriander, and set aside. Hunger.

2. Mix chili oil, Sichuan pepper oil, salt, chicken essence, sugar, garlic powder and a little white vinegar to make a sauce for later use.

3. Put the beef shutters into a large container, add the sauce and mix well, add shredded green onions and coriander to taste, and serve.

On maximum heat, blanch for two or three minutes. Cow shutter is the cow's stomach, alias: louver, belly tip, one of the internal organs of the cow, that is, the third septal valve stomach of the cow, the valve stomach into a leaf-shaped, the function is to absorb water and fermentation of acid.

Beef shutters can be used as food ingredients, generally used as hot pot, stir-fried food, etc. <

Put the beef shutters in the water, turn on the maximum heat, then sell and rent and blanch for 2 or 3 minutes. Cow shutters are cow stomachs. Aliases:

Shutters, belly tips, cow stomachs. It is one of the internal organs of the cow, that is, the third septal valve stomach in the stomach of the cow, the valve stomach is leaf-shaped, and its function is to absorb water and ferment the acid. Niusun Zhao shutters can be used as food ingredients, generally used for hot pot, stir-fried food and other purposes.

Cantonese people will also steam it as a snack when drinking tea. Fresh beef shutters must be processed to be crispy and delicious. Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., which has the effect of nourishing the spleen and stomach, replenishing qi and returning blood, replenishing deficiency and improving essence, quenching thirst and dizziness, and is suitable for people with deficiency, lack of qi and blood, malnutrition, and weak spleen and stomach after illness.

Do not cook beef shutters for more than 30 seconds, otherwise the meat will age quickly and affect the taste.

The preparation of cold beef shutters:

Ingredients: 200 grams of beef shutters, a little green onion, a little coriander, 2 tablespoons of chili oil, 1 teaspoon of Sichuan pepper oil, a little white vinegar, a little cooking wine, a little salt, 1 teaspoon of sugar, a quarter of a teaspoon of chicken essence, a little garlic powder.

Method: 1. Add an appropriate amount of water to the pot, add a little white vinegar and cooking wine to boil, add beef shutters and cook for 30 seconds, then remove them, soak them in ice water, wait for them to cool, and cut them into thin strips. Ingredients: Shred the green onion, chop the coriander, and set aside.

2. Mix chili oil, Sichuan pepper oil, salt, chicken essence, sugar, garlic powder and a little white vinegar to make a sauce for use.

3. Put the beef shutters into a large container, add the sauce and mix well, add shredded green onions and coriander to taste and eat.