What are the spice recipes for braised beef

1. Hawthorn, licorice, citronella.

Grass fruit, flesh button, grass button, white button, bay leaf, cloves, cumin.

cinnamon bark and star anise, one gram each;

2. 10 grams of Sichuan peppercorns. Wrap it in a cloth, put 40 grams of butter after the pot is hot, 100 grams of rapeseed oil and an appropriate amount of rock sugar, slowly stir the saccharification bubbles and put in the beef (one catty)) and stir-fry, put 50 grams of Pixian bean paste and stir-fry, put 15 grams of chili pepper, put an appropriate amount of green onion and ginger, an appropriate amount of cooking wine, an appropriate amount of pepper, an appropriate amount of salt, stir-fry evenly, add boiling water to drown the beef, put the spices wrapped in cloth, turn to the pressure cooker for 30 minutes, and finally add an appropriate amount of monosodium glutamate.

3. In a small bowl, a spoonful of salt, two spoons of monosodium glutamate, two spoons of chicken essence, a spoonful of sprouts, half a spoon of sesame paste, a spoonful of chili oil, add boiling water, stir well, put in the boiled noodles, put 6 quick beef, put in 2 tablespoons of beef broth, sprinkle with chives and coriander.

Ingredients: 600 grams of beef, 1 green onion, 2 slices of ginger, 1 tablespoon star anise, 80 grams of dried chili pepper and tangerine peel Accessories: Ingredient a: 1 tablespoon each of wine, Shao wine, sugar, soy sauce, sauce, chicken essence, pepper, sesame oil, 1 cup of water.

Preparation: 1. Wash the beef and cut it into centimeter rectangular thick slices. Cut the tangerine peel into strips, wash the green onion and cut it into long sections, peel and shred the ginger.

2. Heat 1 cup of oil in a pot, add the beef slices and fry them over low heat until the meat slices are crispy and dry, and remove them.

3. Pour out the frying oil, leave 1 teaspoon of oil in the pot and heat it, stir-fry the dried chili peppers, add the tangerine peel and stir-fry until fragrant, then add the green onion and ginger and stir-fry well.

4. Finally, add the beef slices, star anise and ingredient A, simmer over low heat until the soup is dry.

Want to make delicious braised beef.

First of all, we need to pay attention to the method of production, first of all, we need to prepare beef, ginger and shallots, star anise, dried chili peppers, and tangerine peel.

Liquor, Shao wine, sugar, soy sauce, sauce color, chicken essence, pepper.

Sesame oil. First we need to prepare the beef, wash it, and then cut it into thick rectangular slices. At the same time, we also need to cut the tangerine peel into strips, and then we also need to wash the green onion and cut it into long sections, and the ginger also needs to be peeled and shredded.

We pour 1 cup of cooking oil into the pan, and when the oil is hot, we put the beef slices in the pan and fry them over low heat until the meat slices are crispy and ready to be removed. Then we need to pour out the frying oil, and then leave 1 teaspoon of oil in the pot, after it is hot, you can fry the dried chili peppers, and at the same time, we also need to add tangerine peel and stir-fry until fragrant, and then add green onions and ginger to stir-fry well. Finally, we add the beef slices, star anise and other condiments, and then we simmer over low heat until the soup is dry, and it is ready to serve.

Benefits of eating beef.

Eating beef is good for our health, first of all, it is rich in sarcosine in beef, and this food is rich in nutrients, especially in beef, the content of sarcosine is very rich, and eating beef can also help us grow muscles and enhance strength, and we can also help us supplement adenosine triphosphate by eating beef.

This is good for our health and can also help us promote health.

In beef there is actually a lot of vitamin B6

exists, and in fact, the protein in beef is also very rich, and because there is enough vitamin B6 in beef, it can play a role in enhancing the body's immunity, which is meaningful to promote protein metabolism and synthesis, which is good for us to promote human health, and can also use the method of eating beef to help our body enhance physical fitness.

When you eat beef, you can also find that in fact, the protein in beef is very rich, and there are essential amino acids needed by our body, among which the fat and cholesterol are actually relatively low, so beef is particularly suitable for obesity and high blood pressure.

Arteriosclerosis, coronary heart disease.

and people with diabetes eat it.

The spices of braised beef include cinnamon, star anise, bay leaves, small meat fragrant, nutmeg, Sichuan pepper, green onion, ginger and garlic.

The spices needed to make braised pork should be star anise and that one with spices, and cinnamon is more delicious.

2 grams of monosodium glutamate, 5 grams of pepper, star anise, and green onions, 25 grams of green onions, wine, and soy sauce, 20 grams of spicy bean paste, and 15 grams of sugar.

Braised beef is a traditional dish with spicy and spiced flavors, and the main ingredient is beef, accompanied by other accessories. This dish is available in Beijing, Sichuan, and Hunan cuisine, and is deeply loved by the public. Home-cooked braised beef belongs to the recipe of Su cuisine, the main raw material is beef, the process is braised and the difficulty of making is medium.

Beef is the food that most people in the world love to eat, one of the meat foods consumed by Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious and loved, enjoying the reputation of "pride in meat".

Nutritive value. 1. Although spices are a good partner for braised beef, they should not be too much, so as not to rob the meat taste, do not eat spicy, dry chili peppers can be omitted, or put less to take its aroma.

2. After the beef is boiled, it is necessary to give enough time to simmer over low heat to make it soft and sticky, and you can't be in a hurry.

3. When the juice is collected at the end, the amount of soup to be retained is decided according to the situation, and more soup can be left if you can't finish eating, which is also very good as a soup for braised beef noodles.

Braised beef can be put with Sichuan pepper, spices, tangerine peel, bay leaves, green onions, ginger and garlic, nutmeg, cumin, dried chili, cloves, etc.

The best recipe and recipe for spiced beef spice are as follows:

Ingredients: 2000 grams of beef.

Excipients: 1 green onion, 1 cinnamon, 1 ginger, 1 handful of cumin, 4-5 cloves of garlic, 2 cloves, 60 grams of sweet noodle sauce, 1 grass fruit, 25 grams of light soy sauce, 2-3 sand kernels, 15 grams of soy sauce, 1 nutmeg, 15 grams of sugar, 2-3 slices of licorice, 3 red fruits, 2-3 slices of angelica, 1 handful of Sichuan pepper, 2-3 slices of kaempfera, 1 star anise, 1 piece of ginger, 3 bay leaves, 1 long pepper, 3 slices of tangerine peel.

Steps: 1. Soak the beef in water for half a day, and change the blood water several times in the middle.

2. Cut the beef into pieces, blanch in a pot of cold water, boil for 3-5 minutes after the pot is boiled, remove the beef and pour out the blood, and rinse off the blood foam on the beef with hot water.

3. Prepare spices: 1 handful of Sichuan pepper, 1 star anise, 3 bay leaves, 1 handful of cumin, 2 cloves, 1 grass fruit, 2-3 sand kernels, 1 nutmeg, 2-3 pieces of licorice, 2-3 pieces of angelica, 2-3 pieces of kaempfera, 1 piece of ginger, 1 long pepper, 3 pieces of tangerine peel, 3 red fruits Because the spice box cannot be contained, star anise, cinnamon, bay leaves and red fruits are directly put into the pot The others are put into the stainless steel box, among which the grass fruit, nutmeg, and sand kernels are scattered with the back of the knife, and the ginger is chopped into small pieces and then put into the box to better exude the fragrance.

4. Put the beef into a pressure cooker, pour hot water equal to the beef, then put in 1 green onion, a few slices of ginger, 4-5 cloves of garlic and 3 red fruits.

5. Add sugar.

6. Add 60g of sweet noodle sauce.

7. Add light soy sauce.

8. Add soy sauce.

9. Put in 3 bay leaves, 1 cinnamon, 1 star anise, and then put it into the spice box, add half of the salt first Cover the pot lid, turn to medium-low heat for 18 minutes after steaming, turn off the heat after steaming, open the lid and then put in the other half of the salt after it cools naturally, cover the pressure cooker on the pot, turn off the heat 10 minutes after the pot is boiled again, cover the pot tightly, and the meat will be very flavorful after the meat is naturally cooled in China, so that the stewed beef will be soft and delicious.

The best toppings for braised beef are as follows:

The best ingredients for braised beef are half a green onion, 5 slices of ginger, 3-4 star anise, 5 bay leaves, half a cinnamon root, 1 onion, a whole garlic, 5 dried chilies, 5 grams of rock sugar, 1 peeled tomato, and beef.

Preparation of braised beef

1. Heat the oil and stir-fry the rock sugar until the sugar is brown, pour in the rinsed beef and stir-fry a few times, and then stir-fry a few times.

2. Add seasoning: 2 spoons of bean paste, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, half a can of beer, 2 spoons of cooking wine.

3. Bring to a boil over high heat, remove the foam, cook for 5 minutes, add tomatoes and onions, cook for 10 minutes, and then add tomato paste.

4. Cook for an hour and enjoy.

Braised beef recipe two

1. Boil the whole piece of meat in boiling water to remove the blood.

2. Cut the meat into 3cm pieces after cold drying and set aside.

3. Remove from the pot, boil the oil until it is 60% hot, add the ginger slices, the garlic pieces are fragrant, and fry the beef pieces in the pot (3-5 minutes).

4. Set up a steamer, put the fried beef into the pot, add water, and the ratio of water to beef is 5:1 until the water boils.

5. After the water boils, turn the heat down a little, add the ingredients, bay leaves (two slices), three spoons of soy sauce, a little vinegar, a little sugar (rock sugar is the best), and simmer for half an hour.

7. After the beef has been simmered for an hour and a half, add the sliced potatoes and shallots. Simmer for another half an hour to 45 minutes, until the soup is dark red, then turn off the heat and put it in the pot.

Hello dear, I would like to recommend four spices for you. All are very good and excellent spices 1Bayina is the leaf of the laurel tree, which has a very strong aroma and is the best choice for beef stew.

2.Cardamom Cardamom has a special aroma and is an indispensable spice for beef stew. 3.

The grass fruit is oval-shaped, the aroma is sufficient, and before cooking, it is necessary to use the fire to change the remaining single and stir-fry. 4.Cumin cumin, its aroma can stay on the beef for a long time, and when stewing beef, it can be turned off as the source of fire.

Hello, the following ingredients can be put in braised beef: Ingredients: appropriate amount of rock sugar, appropriate amount of monosodium glutamate, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of thirteen spiced sedan chair, appropriate amount of light soy sauce, appropriate amount of cooking wine.

The specific method is as follows: prepare an appropriate amount of potatoes, an appropriate amount of green onions, an appropriate amount of carrots, an appropriate amount of ginger slices, an appropriate amount of star anise, an appropriate amount of red pepper, an appropriate amount of cinnamon, and an appropriate amount of grass fruit. 1. Blanch the beef into pieces, and cut the potatoes and carrots into hob pieces.

2. Stir-fry the sugar color, the beef becomes reddish-brown and seeps this color, and the sugar-colored face is closed and the color determines the color after the braised color. 3. Put spices and stir-fry to bring out the fragrance, one tablespoon each of light soy sauce and dark soy sauce, and one tablespoon of dark soy sauce, thirteen spices, and one tablespoon of cooking wine. Simmer over low heat to color the beef.

4. Add carrots and potatoes, stir-fry evenly, warm water. 5. Turn the casserole and simmer for an hour to adjust the salt. Continue to simmer for an hour.

6. Finally, put monosodium glutamate to enhance the flavor.