Ka, which adult knows how to make ginger beef, especially the method of brine, our hearts are broken

Ingredients: Beef (lean) 150g.

Excipients: 100 grams of ginger, 30 grams of green garlic, 30 grams of pickled pepper.

Seasoning: 4 grams of salt, 1 gram of monosodium glutamate, 8 grams of cooking wine, 5 grams of soy sauce, 1 gram of baking soda, 1 gram of pepper, 50 grams of starch (peas), 30 grams of vegetable oil.

Preparation of sub-ginger beef:

1.Choose lean yellow beef, remove its fascia and cut it into small slices 7 cm long, 3 cm wide and cm thick. Peel the ginger, wash and cut into slices, cut the green garlic sprouts into short sections, and cut the pickled peppers into small pieces.

2.Put the cut beef into a bowl, add baking soda and an appropriate amount of water, then add 1 gram of salt, 3 grams of cooking wine, and 30 grams of starch to marinate the beef.

3.Take another 1 small bowl and add salt, cooking wine, soy sauce, monosodium glutamate, pepper, soup, starch, and mix into a bowl.

4.Wok on the fire, hot fire, pour in lettuce oil to burn to seventy percent hot, put in the shredded beef with a shovel to quickly push away nine ripe that is, pour up, then pour in ginger, green garlic sprouts, pickled peppers and so on and stir-fry a few times, then pour in the beef slightly fried, and then cook into a bowl and fry a few times, when the juice is tightly wrapped evenly, it can be eaten.

Ingredients: 1 pound of beef (preferably beef tendon meat), a little dried chili, star anise, cinnamon, ginger, green onion, dark soy sauce, cooking wine, and sugar.

Preparation: 1Wash the beef, drain it and cut it into large pieces.

2.Wash the pot, add water, dark soy sauce, sugar, dried chili, star anise, cinnamon, cooking wine, ginger, green onion (cut into green onions), beef, boil the meat and all the condiments over high heat, turn to low heat for 60 minutes after boiling, (during which the beef tendon should be rolled, otherwise it is easy to paste the pot, and the beef can be cooked with chopsticks) Take out the beef and cut it into thin slices after cooling.

Note: 1 If you are not good at eating spicy food, you can not put chili peppers. 2.In cool weather, the beef can be soaked in the sauce for 3-4 hours to make the beef more flavorful.

Brine: It's easy to buy bottled Lee Kum Kee brine

The brine should be easy to buy directly in bottles.

Ingredients: 100 grams of beef.

Marinade: 1/2 teaspoon Sichuan peppercorns, 2 star anise, 1 cinnamon, 5-6 pieces of sand ginger, 1 grass fruit (crushed), half a teaspoon fennel, 1 chopped shallot, 1 teaspoon salt, half a tablespoon of ground rock sugar (about 25 grams, that is, 6 and a half dollars), 400 ml of soup, 1 tablespoon of wine.

Dipping sauce: 1 tablespoon of sesame oil, light soy sauce, shredded red pepper, 1 and a half tablespoons of Zhejiang vinegar, 1 teaspoon cooked oil, 1 tablespoon of shredded red pepper, 1/2 teaspoon of sugar.

Steps: 1. Put the brine (except wine) in a deep bowl and cook over high heat for 15 minutes.

2. Wash the beef, put it in the brine, add the wine, and cook over medium heat for about 40 minutes.

3. Take out the beef, let it cool and cut into thin slices.

4. In addition to sesame oil and Zhejiang vinegar, put the dipping sauce in the oven and cook it on high heat for 1 minute, take out the remaining juice, and then serve it with beef.

Five-spice powder is a powdered seasoning with a compound flavor, and it is also the most commonly used adjunct in traditional duck meat products, and its formula can vary according to different products and different tastes. After weighing the raw spices according to the formula, they are screened and cleaned, impurities are removed, and then mixed and crushed with a crusher, and then mixed and crushed through a 60-mesh screen, or they can be crushed and mixed after sifting, and then mixed after packaging. Examples of commonly used five-spice powder formulations are as follows:

Recipe 1: 100 grams of star anise, 40 grams of cumin, 20 grams of dried ginger, 200 grams of cinnamon, 85 grams of Sichuan pepper, 30 grams of tangerine peel.

Formula 2 100 grams of star anise, 50 grams of sannai, 20 grams of sand kernels, 35 grams of cinnamon, 15 grams of white pepper, 75 grams of dried ginger, 35 grams of licorice.

Recipe 3: 35 grams of cinnamon, 60 grams of sainai, 35 grams of cardamom, 280 grams of sand kernels, 50 grams of cloves.

Recipe 4 100 grams of star anise, 100 grams of Sichuan pepper, 100 grams of cumin, 100 grams of cinnamon, 40 grams of Sannai.

Minnan special five-spice rolls, the skin is crispy, and the meat filling is tender and smooth.

"Five spices" usually refers to the five main spices used in cooking food, such as fennel, Sichuan pepper, spice, cinnamon, and cloves.

"Five spices" is not because of the addition of 5 kinds of spices, a widely spread saying is that when Qianlong went to the south of the Yangtze River, he tasted a delicious bean snack, which was called "fragrant, fragrant, fragrant, fragrant, fragrant!" ”

Fennel, Sichuan pepper, spices, cinnamon, cloves.

Ingredients for beef vermicelli soup:

Ingredients: 300 grams of beef (lean).

Excipients: 150 grams of vermicelli, 15 grams of dried shrimp, 3 grams of white fungus (dry), 10 grams of fungus, 15 grams of persimmon pepper, 15 grams of green pepper, 20 grams of onion (white skin).

Seasoning: 4 grams of salt, 5 grams of green onions, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of sesame oil, 5 grams of coriander.

How to make beef vermicelli soup:

1.Thinly sliced beef;

2.Beef with starch, eggs, refined salt and monosodium glutamate and mix well;

3.Put oil in the pot, and stir-fry the beef slices, green onion and ginger shreds after it is hot (if you like, you can add an appropriate amount of soy sauce);

4.Then add water, cover with boiling water, scalded vermicelli (authentic sweet potato vermicelli is preferred), cover the pot and simmer for about 10 minutes;

5.Open the lid and add soaked and cut white fungus, black fungus, green and red peppers, onions, etc. (if you like, you can also add tomatoes) and cook a little;

6.Then put in refined salt, monosodium glutamate, sesame oil, coriander and put it into the soup bowl, and drizzle with sesame oil.

Food is a restraint. Fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together.

People with hemorrhoids should not eat fungus and pheasant together, pheasant is slightly poisonous, and eating the two together is easy to induce hemorrhoids bleeding.

The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

Beef vermicelli soup Ingredients: beef (preferably beef leg meat with some tendons, which is more chewy), vermicelli.

Ingredients: shredded green onion and ginger, chopped onion, shrimp skin, chopped fungus, shredded green and red pepper, pepper, curry powder, chicken essence, salt, sesame oil, coriander.

Preparation: 1Cook the beef, remove it and cut it into thin slices, soak the vermicelli in warm water until soft and drain for later use;

2.Add a little oil to the pot, heat it and add shredded green onions, ginger and chopped onions to stir-fry until fragrant, then add beef slices and stir-fry slightly;

3.Add an appropriate amount of water to the pot (if there is beef bone broth or chicken broth, it will be more delicious), bring to a boil over high heat, add shrimp skin, chopped fungus, shredded green and red peppers, and then add pepper, curry powder, chicken essence, salt and other seasonings according to your taste;

4.After the pot is boiled, put in the soaked vermicelli, and when the soup boils, sprinkle with coriander, drizzle with sesame oil, and a nutritious and hot beef vermicelli soup is done.

Add green onion and ginger star anise to the beef, add an appropriate amount of water, put it in a pressure cooker and boil the water for 20 minutes. Remove the beef from the pan and cool and cut into cubes. Then put the beef into the pot and boil, add an appropriate amount of salt, monosodium glutamate, put in the vermicelli, wait a few minutes after opening, turn off the heat, it's ok.

Like spicy plus chili, pepper. You can also add mushrooms, greens, coriander, etc. When eating, you can also add some sesame oil, which is cool and crooked.

Fresh beef is boiled once, water is removed, then the beef is braised and tasted in your favorite dish, cooked and set aside. After stirring the oil, add the beef, add the soup, add the vermicelli and seasonings and bring to a boil.

Ingredients: Beef in sauce, mung bean vermicelli, white pepper, minced coriander.

Method: 1. Wash the beef tendon meat, add water to boil, skim off the foam, add green onions, ginger slices, rice wine and boil, turn to low heat and simmer for 1 hour, add salt, and simmer for another 30 minutes.

2. Put out the beef, put it in another pot, add the brine juice, add sugar to taste and simmer for 30 minutes, cool and slice.

3. Soak the vermicelli in warm water for 10 minutes, take the beef broth and add water to boil, put in the vermicelli and cook for 5 minutes, sprinkle pepper and serve in a bowl.

Raw beef, vermicelli, dried shrimp, refined salt, white fungus, black fungus, shredded green onion and ginger, green and red peppers, vermicelli, onion, monosodium glutamate, sesame oil, and coriander.

Method 1: Cut the beef into thin slices, add starch, eggs, refined salt and monosodium glutamate and mix well;

2. Put oil in the pot, put beef slices, green onion and ginger shreds and stir-fry (if you like, you can add an appropriate amount of soy sauce), then add water to cover and boil water scalded vermicelli (authentic sweet potato vermicelli is better), cover the pot and cook slowly for about 10 minutes, open the lid and add soaked and cut white fungus, black fungus, green and red peppers, onions, etc. (if you like, you can also add tomatoes), cook a little and then put in refined salt, monosodium glutamate, sesame oil, coriander and put it into the soup bowl, and pour sesame oil on it.

It is best to choose beef loin fossa or beef foretendon, and do not blanch the meat, so as not to tighten the meat quality and not easy to taste.

100 grams of beef, 10 grams of dry yellow sauce, 10 grams of salt, 300 grams of cloves, 150 grams of cardamom, 150 grams of sand kernels, 200 grams of cinnamon, 150 grams of angelica, 300 grams of spice, 200 grams of Sichuan pepper.

1. Cut the whole fresh beef key into large pieces of about 10 centimeters, soak them in cold water, change the water several times, and fully soak the blood water;

2. After that, use 6-8 taels of cooking wine, 6-8 taels of soy sauce (depending on personal taste, if you like the heavy taste, put more soy sauce), a few bay leaves, a pack of supermarket-bought soy sauce and meat seasoning, a few pieces of ginger, do not need to put water, and soak for more than an hour;

3. Finally, enlarge the fire and bring to a boil, change to low heat and simmer slowly, without a pressure cooker, and slowly stew out the taste is more fragrant;

4. After stewing, let it cool naturally, and then put it in the refrigerator to refrigerate.

Method 2: Beef (calf) 1000g sauce beef seasoning: 2 tablespoons of salt, 1 piece of ginger, a little star anise, a little Sichuan pepper, a little cinnamon, 1 tablespoon light soy sauce, a little fennel, a little licorice, 3 green onions, 2 tablespoons of sugar, a little bay leaf, a little cloves, a little tangerine peel, 1 2 teaspoons of five-spice powder.

Wash the beef keys of the front legs and cut them into 10cm cubes. Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink.

2. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into the seasoning box (or in the homemade gauze bag, cinnamon and bay leaves can also be directly put into the pot because they are easy to pick). Wash the green onions and cut into three sections. After the ginger is washed, pat it off with a knife.

1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1 2 teaspoons five-spice powder.

3. Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing the heat to low until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly.

Remove the beef pieces and place them in a ventilated and cool place for about 2 hours.

4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

5. After simmering, put out, cool and cut into thin slices.

Please adopt Thank you

Let's find out which part of the beef is used in the sauce.

It is generally beef tendon meat. Sauce beef, wash, cold water into the pot, add cooking wine, ginger slices, green onions, boil for about 5 10 minutes, take out, put in the brine (dried chili, pepper, star anise, cinnamon, fennel and other ingredients, light soy sauce, salt, sugar, ginger, green onions, etc., marinade can be bought finished product) to cook.

Ingredients for spicy beef offal soup:

Ingredients: 100 grams of tripe, 100 grams of beef heart, 100 grams of beef lungs.

Seasoning: 20 grams of chili powder, 15 grams of salt, 30 grams of bean paste, 20 grams of coriander, 4 grams of chicken essence, 5 grams of pepper, 25 grams of green onion, 15 grams of Sichuan pepper, 5 grams of ginger, 40 grams of vegetable oil.

Preparation of spicy beef offal soup:

1.Wash the offal (intestines, belly, heart, lungs) separately, put it in a pot of boiling water to remove the peculiar smell, remove it to cool, and then cut it into slices with a knife;

2.Wash the parsley and cut into 1 cm long pieces;

3.Chop the bean paste with a knife;

4.Wash the ginger and cut it into pieces;

5.Put the wok on the fire, put the vegetable oil and boil until it is hot, fry the bean paste, ginger and peppercorns, add fresh beef bone broth, put in the beef offal and all the seasonings to boil, pour it into the clay pot and cover it to stew, put the chicken essence to taste, and then sprinkle the coriander segment.

Try it and make your own spicy beef offal soup.

Boiled beef offal raw materials beef tendon, tripe, beef heart, beef tongue (these things look familiar) Pixian bean paste, minced ginger, green onion, soy sauce light soy sauce, cooking wine, refined salt, sugar, chicken essence (optional), chili noodles, dried red pepper (optional), Sichuan pepper, brine, salt, liquor. If this dish is not named, it will be thought that the "beef" in boiled beef can be replaced with offal, but it is not. Preparation The first step of beef offal is the same as that of husband and wife lung slices

Add 75 grams of beef offal to brine, salt and liquor until cooked and not rotten. As for the rest of the steps, they are roughly the same as boiled beef: 1

Cut the beef offal into large pieces and wash them and fly them with water. Add water to the pot to cover the beef, add cooking wine, soy sauce (optional), refined salt, ginger pieces, green onions, star anise, Sichuan pepper, cinnamon, cumin and other spices to boil over high heat, then turn to medium-low heat and simmer until the beef offal is cooked and rotten, remove and cut thick slices for later use. 2.

Heat the wok and put oil (at least not less than half a cup), when the oil is medium and warm, add minced ginger, green onions, dried red peppers, Sichuan peppercorns, finely chopped Pixian bean paste (2 3 tablespoons), cooking wine, chili noodles (the redder the better), add an appropriate amount of water (1 2 cups, depending on the amount of beef offal and oil) when the oil is slightly fried until the color is red and fragrant, add soy sauce, refined salt, white sugar (a little to hang the flavor, not to eat the sweetness), the appropriate amount of chicken essence is seasoned, put in the cut cooked beef offal thick slices, turn to low heat after the water is boiled and stew about 15 Put it in a large bowl for 20 minutes, sprinkle with the sea pepper (preparation method: dried sea pepper and a small amount of Sichuan pepper are fried together with a small amount of vegetable oil over low heat, chopped with a knife or blender) and cooked sesame seeds, and poured with a little hot oil. Precautions The offal in this dish can be either white marinated (without soy sauce) or red marinated, which is different from the husband and wife lung slices that are cut into thin slices as much as possible, this one should be cut into thick slices.

In addition, if you sprinkle some green garlic (garlic sprouts) before cooking, you can enhance the freshness and flavor. Evaluation This dish combines boiled beef and husband and wife lung slices, and the taste is spicy and thick, and it goes well with rice.