The most authentic way to make beef cheeks

Beef dumplings with rice noodles, noodles are a perfect match You can store it for a few days You can put some fried vegetarian dishes on weekdays, or you can sandwich steamed buns Beef is more chewy with brisket, and it is best to have a little butter on the beef. The authentic preparation of beef cheeks.

Materials. Sirloin.

It is advisable to take each other. Half a catty.

Pixian bean paste. Three scoops. Garlic.

Ingredients for the recipe. Half.

Ginger. Ingredients for the recipe.

A small piece. Scallions.

Ingredients for the recipe. A cut.

Sugar. Ingredients for the recipe.

Crumb. Wine.

Ingredients for the recipe. Amount.

Light soy sauce. Amount.

A pinch of peanut oil (marinated). Oil.

Ingredients for the recipe. Amount.

Monosodium glutamate. Ingredients for the recipe.

Amount. Sirloin.

It is advisable to take each other. Half a catty.

Pixian bean paste. Three scoops. Garlic.

Ingredients for the recipe. Half.

Ginger. Ingredients for the recipe.

A small piece. Scallions.

Ingredients for the recipe. A cut.

Sugar. Ingredients for the recipe.

Crumb. Wine.

Ingredients for the recipe. Amount.

Light soy sauce. Amount.

A pinch of peanut oil (marinated). Oil.

Ingredients for the recipe. Amount.

Monosodium glutamate. Ingredients for the recipe.

Amount. Method.

Divide the beef into large pieces, soak in water for 30 minutes to remove the blood, and then cut into small cubes; (The beef I bought had butter on top).

Divide the beef into large pieces, soak in water for 30 minutes to remove the blood, and then cut into small cubes; (The beef I bought had butter on top).

Then pour off the cooking wine, light soy sauce, and marinate in peanut oil for 20-30 minutes (mainly to enhance freshness); Then pour off the cooking wine, light soy sauce, and marinate in peanut oil for 20-30 minutes (mainly to enhance freshness); Prepare green onions, ginger and garlic, and you can also use shallots white without green onions (there is tender ginger in this season, and I use tender ginger); Prepare green onions, ginger and garlic, and you can also use shallots white without green onions (there is tender ginger in this season, and I use tender ginger); Chop the green onion, ginger and garlic and set aside; Line a cutting board with plastic wrap.

Chop the Pixian bean paste and set aside; Spread plastic wrap on the cutting board and chop the Pixian bean paste for later use; Heat the oil in a pan (more oil than the usual fried meat), add the marinated beef, spread it and stir-fry over high heat for one minute; Heat the oil in a pan (more oil than the usual fried meat), add the marinated beef, spread it and stir-fry over high heat for one minute; Then add green onions, ginger and garlic, bean paste, a little sugar, a little cooking wine and stir-fry for one minute, then pour in half a small bowl of water, boil the water and turn to medium-low heat and simmer; Then add green onions, ginger and garlic, bean paste, a little sugar, a little cooking wine and stir-fry for one minute, then pour in half a small bowl of water, boil the water and turn to medium-low heat and simmer; About 12 minutes or so in the pot with water.

Decrease the juice and thicken, then pour in the cooked sesame seeds, light soy sauce (add more) and stir-fry for 30 seconds; About 12 minutes or so, the water in the pot becomes less and the juice becomes thicker, then pour in the cooked sesame seeds, light soy sauce (put more) and stir-fry for 30 seconds; Then add cooked sesame seeds, mix well with monosodium glutamate, and then get out of the pot; Then add cooked sesame seeds, mix well with monosodium glutamate, and then get out of the pot; The fresh-keeping box can be stored for 5 days, and then taken out when you eat (more oil can be stored for a longer time), and the fresh-keeping box can be stored for 5 days, and then taken out when you eat (more oil is stored for a longer time), blanched a bowl of rice noodles, and poured with beef cheeks so delicious that you don't want it!

The practice of beef cheeks, will you know?

It's the same as braised beef, but the meat should be cut smaller. Here's how:

1. Cut the fresh beef into large strips, put the beef in the pot and boil, remove the foam, and then cook for a little time to remove it; Add water to the pot again, bring to a boil, add the beef just taken out and cook for half an hour, remove it, let it cool and cut it into two centimeters square. The broth in which the meat is boiled is left for later use.

2. Ginger, garlic and pepper are patted with a knife, Pixian bean paste is chopped, and an appropriate amount of spices such as spices, peppercorns, three naphthalene, fennel, cinnamon, bay leaves, etc., several dried chili peppers are cut into sections, green onions are cut into sections, and an appropriate amount of sugar cooking wine. Wok on the heat of the vegetable oil about two taels, wait for 7 minutes when the heat is bean paste, ginger garlic, spices, dry chili, green onions, etc., fry on a slight heat until the fragrance is overflowing and the watercress is slightly burnt, fry the cut beef for about 10 minutes (pay attention to the heat, can not be fried), at the same time under the cooking wine, sugar and then fry it, pour in the soup of the boiled meat, boil over high heat, remove the foam and boil for about 20 minutes, change to low heat and simmer for about two hours, the beef can be chewed.

3. If you simmer the meat, wrap a little coarse tea in a small gauze bag and put it in a pot to simmer together, the beef is easy to be crispy and soft, and its taste is better.

Beef to taste: potatoes to taste, noodles to taste.

Green chili peppers. Tomatoes to taste to taste.

Chopped green onion, appropriate amount of minced ginger, appropriate amount of large noodles, appropriate amount of Sichuan pepper noodles, appropriate amount of garlic, appropriate amount of cooking wine.

Soy sauce in moderation Although it is not too cold in winter, when the sun sets, the cold breeze can always find a place for him to exert his ability. Why don't we go home and eat a bowl of hot beef whistle noodles.

Method. Ingredients: Cut the beef into small cubes, chop the green onions, garlic and green peppers, and cut the potatoes into small cubes or small strips.

Add oil to the pan. I'm using sesame oil today.

It is also a healthy oil that is more common in Inner Mongolia and Ningxia.

Add the diced beef to the hot oil and sauté until browned.

Add chopped green onions, garlic, green chili, and then add minced peppercorns, minced ginger, and minced ingredients to choke out the fragrance.

After that, add the chopped potatoes and sauté them for a while.

Add a little soy sauce and a little cooking wine, and stir-fry for a while.

After that, add boiling water, add an appropriate amount of salt, and boil the potatoes until they are cooked thoroughly.

When the potatoes are cooked, you can add the diced tomatoes, boil them a little and then get out of the pot.

Cook the noodles and top them with delicious noodles so that you can get started.

Ingredients: 300g beef belly, 2 beef tendons, half a white radish, 50ml camellia oil, 3 slices of ginger, 50ml cooking wine, 2 tbsp sa tea sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, appropriate amount of brown sugar, half a cinnamon root, 1 star anise, 1 tangerine peel, 1 bay leaf, 2 grass fruits.

1. Cut the beef tendon into small pieces after washing, and cut the beef tendon into small pieces after washing.

2. After the oil pan is heated, add ginger and beef brisket and beef tendon, and fry until the meat pieces change color and the edges are slightly browned.

3. Pour the fried meat pieces into the basin of the electric pressure cooker, add all the remaining leaf seasoning, and heat the water to cover the meat pieces.

Fourth, choose the "stew" file of the electric pressure cooker.

5. After the exhaust of the electric pressure cooker is finished, check whether the beef is soft.

6. Add the diced white radish, cover the lid, select the "Soup" mode, and press the "Start" button to continue cooking.

7. After the exhaust of the electric pressure cooker is finished, the radish beef stew is completed.

8. Serve up, sprinkle some chopped green onions and serve.

1. First prepare the beef, clean it with water, soak it slightly, cut the beef into cubes, put white pepper, black pepper, chicken powder, cooking wine, a little salt, and sugar on the diced beef, grasp it with your hands, and marinate for 10 minutes.

2. Then dice the onions, carrots, tomatoes, and celery, as shown in the picture below.

3. Bring the water to a boil, put the dough sheet down, turn it on and off the heat, scoop it up after the dough is fully cooked, rinse it with cold water, and soak it in the ice drinking water prepared in advance.

4. Heat the pot, add peanut oil and fry the diced onion for 2 minutes, then add the diced tomatoes and stir-fry for 2 minutes, and finally put the carrots and celery down and fry for 3 minutes, adding an appropriate amount of salt.

5. Put the fried side dishes on the side of the pot, vacate the position on one side and fry the diced beef for 2 minutes, then mix together and stir-fry, add 2 bowls and a half of water, then put a little salt to taste, boil over high heat, then turn to medium-low heat and cook for 3 minutes, and finally add 3 drops of dark soy sauce to color the soup.

6. Finally, drain the noodles, put them on a plate, pour the soup on the noodles, and a bowl of beef noodles is ready.

Ingredients: Fuling mustard, Pixian bean paste, green garlic, green onion, ginger, garlic, soy sauce, monosodium glutamate, oil chili, Sichuan pepper powder, lard, fried soybeans Main ingredients: minced meat, green vegetables.

Method: Fry the whistle first: chop the Fuling mustard and Pixian bean paste, cut the green onion, ginger and green garlic into cubes, put the oil in the pot until it is six ripe, add the peppercorns, stir-fry a few times, put in the minced meat, fry until there is no water vapor, add the watercress, soy sauce, and stir-fry.

Add green onions, ginger, green garlic, and mustard and stir-fry until broken. Serving.

Seasoning: Add soy sauce (a small amount), chili oil, Sichuan pepper powder, monosodium glutamate, lard, fried soybeans, vinegar, minced ginger and garlic to the bowl.

Boiled noodles: Boil the noodles until they are medium-cooked, blanch the greens and remove them, scoop two tablespoons of soup into the noodle bowl to dissolve the condiments, and mix the noodles with the greens.

The dish is put in and a whistle is poured on the noodles.

Ingredients: 500 grams of dumpling skin, 150 grams of beef, half a carrot, half an onion, 1 tomato, 1 parsley for 2 people.

Excipients: appropriate amount of salt, 2 grams of white pepper, 3 grams of sugar, 5 ml of cooking wine, appropriate amount of peanut oil, 2 grams of crushed black pepper, 3 grams of chicken powder, 3 drops of dark soy sauce.

1. Prepare the beef, clean it with water, soak it slightly, and bleed it.

<>3. Cut the beef into cubes, put the white pepper, black pepper, chicken powder, cooking wine, a little salt, and sugar on the diced beef, grasp it well with your hands, and marinate it for 10 minutes.

<>5. Stretch the dumpling wrapper into a dough sheet.

6. Bring the water to a boil, put the dough sheet down, turn on the fire, have residual temperature, scoop up the dough after it is fully cooked, rinse it with cold water, and soak it in the ice drinking water prepared in advance.

7. Heat the pot, add peanut oil and fry the diced onion for 2 minutes, then add the diced tomatoes and stir-fry for 2 minutes, then put the carrots and celery down and fry for 3 minutes, and add an appropriate amount of salt.

8. Put the fried side dishes on one side of the pot, fry the diced beef for 2 minutes on one side, then mix them together and stir-fry, add 2 bowls and a half of water, then put a little salt to taste, boil over high heat, then turn to medium-low heat and cook for 3 minutes, and finally add 3 drops of dark soy sauce to color the soup juice.

9. Drain the noodles, put them on a plate, pour the soup on the noodles, and a bowl of beef noodles is ready.

The practice of Qishan Zhenzi noodles:

Ingredients: 500g pork belly, 300g handmade noodles.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of tofu, appropriate amount of carrot, appropriate amount of potatoes, appropriate amount of celery, appropriate amount of native eggs, appropriate amount of garlic sprouts, appropriate amount of fennel, appropriate amount of cinnamon, appropriate amount of ingredients, appropriate amount of Qishan balsamic vinegar, appropriate amount of homemade oil and spicy seeds, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of cooking wine.

1. Prepare an appropriate amount of pork, preferably a little better hind leg meat, and a ratio of fat and lean meat to 1:1.

2. Cut the prepared pork into cubes with a knife and set aside.

3. Take the electric baking pan, plug it in, and then add some oil to it.

4. Beat the prepared eggs.

5. Pour into the electric baking pan and spread it into an egg cake.

6. Take the wok, heat the oil in the pan, and add the seasoning to stir-fry until the oil is hot.

7. Then add the diced meat and stir-fry together.

8. Add homemade oil and stir-fry.

9. Add light soy sauce, cooking wine, soy sauce, etc., and continue to stir-fry.

10. Finally, add Qishan balsamic vinegar, the most important thing is vinegar, you must add more.

11. Add salt and other seasonings, and it's ready to go.

12. Leave the bottom oil at the bottom of the pot.

13. Pour in the diced vegetables that Zhun Tanxiao prepared just now and stir-fry.

14. Stir-fry for a while, add an appropriate amount of water, and cook together.

15. I cut the egg cake from the Huaixin pie stall just now into such small dices, and chop the garlic sprouts.

16. The soup is almost cooked, add an appropriate amount of balsamic vinegar.

17. Finally, add the meat dumplings you just made.

18. Boil water in a pot, wait for the water to boil, add the prepared handmade noodles and cook.

19. After the noodles are cooked, take them out and put them in a bowl, and when you eat this noodles, the noodles should be a little less.

20. After pouring the soup just made, put some meat in it and sprinkle with garlic sprouts.

Hello dear! The most authentic recipe for beef dumplings: Ingredients: Beef brisket 500g, 3 stalks, ginger, 1 piece of garlic, 6 cloves, oyster sauce, appropriate amount of pepper, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of salt, appropriate amount of beef sauce, the practice of beef dumplings**11The practice of buying the beef brisket and soaking it in water for half an hour and then chopping the beef cheeks**22

The practice of chopped beef with green onions, ginger and garlic**33The bean paste is also chopped with a knife and the spare beef is chopped**44Heat the wok and put the lead in the oil, and put some beef in the oil a little more**55

First stir-fry the green onions, ginger and garlic until the beef is fragrant**66Pour in the beef and beef cheeks**77Stir-fry until the beef changes color and pour in the bean paste beef sauce**88

After stir-frying evenly, pour in cooking wine to remove the smell and enhance the color of the beef**99Pour in an appropriate amount of boiling water, put oyster sauce, pepper, and pat Lu Yi.

Hello, I'm glad to answer your questions Dear according to your question, I will help you find out: the most authentic Muslim beef recipe: list of ingredients A piece of beef brisket, chopped green onions, minced ginger, garlic granules, 5 dried chili peppers, star anise, ingredients, Angelica angelica, appropriate amount of cooking wine, Haitian soybean sauce appropriate amount, sugar, salt, chili noodles, vinegar appropriate amount, extremely fresh Appropriate amount Cooking step 1 20 Cut the fat part of the beef brisket into small pieces and set aside2 20 Cut the lean meat in the beef brisket into small pieces and set aside3 20Prepare chopped green onions, minced ginger, Garlic [pat it with a knife] Set aside for 4 20 Prepare dry ingredients [2 star anise, 1 piece of angelica, 2 large ingredients, dried chili peppers] and chili noodles and set aside 5 20 Heat oil in a pot [more oil] Put in the dry ingredients and stir-fry 6 20 Add fat oil and stir-fry 7 20 until the oil in the fat oil is fried 8 20 Then pour in the lean meat and continue to stir-fry until the meat changes color 9 20 Then pour in cooking wine and stir-fry evenly Tong Lao 10 20 After putting in soybean sauce 11 20 stir-fry evenly 12 20 Add boiling water to desert beef and stir evenly 13 20 Add chopped green onions, Stir-fry the minced ginger and garlic evenly 14 20 Cover the pot, turn to low heat and simmer for about 30 minutes after the pot boils15 20 Then add sugar and salt [more] 16 20 Then put in the chili noodles [put more] 17 20 Then put in balsamic vinegar [put more, the vinegar should come out!]

18 20 turn on high heat and simmer for about 5 minutes, then put in vegetable essence [monosodium glutamate] and stir evenly to turn off the fire 19 20 put it out, take some of the key cavity when eating, the taste is great, the above is the relevant information for the pro-query, I hope mine can help you! begging