How to make the best beef should be detailed

Ingredients: 4-5 kg of beef, 3 tsp sugar, 3 tbsp salad oil, 2 tbsp wine, 250 grams of ginger, 35 g of garlic, 1 bowl of spicy bean paste, 1 tbsp salt, 70 g of noodles, half a bowl of red chili oil, half a tbsp monosodium glutamate, 2 tsp soy sauce, a little chopped green onion.

Method: First remove the oil from the beef, clean it, cut it into long pieces, boil it in hot water to remove the blood, and then remove it when the color of the beef becomes lighter; Cut the ginger into small pieces and pat them apart; Peel the garlic and crack it. Then fry the sugar and salad oil over low heat to make a sugar sauce, put the beef and wine into the pot and stir-fry over medium heat to stir-fry evenly, and then fry the bean paste and chili oil together; Add salt, ginger, garlic and broth, and cook over low heat for 2-4 hours.

Stir the salt, monosodium glutamate, soy sauce and chopped green onion together and set aside. Then use another pot to boil water, boil the water, shake the noodles into the pot, wait for the water to boil, first scoop half a bowl of noodle soup and put it in a bowl stirred with salt, monosodium glutamate, soy sauce and chopped green onions, and then put the beef and soup that have been cooked, and then eat.

You can try Lu cuisine, the practice of vegetable far beef.

Ingredients: 250 grams of tender beef, 250 grams of kale, 2 slices of ginger.

Seasoning: (2) 1 tbsp wine, 2 tbsp oyster sauce, 1/2 tbsp sugar, 1/2 tbsp sauce.

1. Wash the beef, cut it into thin slices and marinate it with seasoning (1) for 20 minutes.

2. Fold the kale into small pieces, wash it, boil it with boiling water, and rinse it immediately after removing it for later use.

3. Drain the beef with oil, remove the excess oil, stir-fry the ginger slices and kale with 2 tablespoons of oil, and then return the beef to the pot.

4. Pour in the seasoning (2), stir-fry well and serve.

Highlights: 1. In addition to kale, you can also use cabbage or spinach, and any green vegetables fried together with beef can be called cabbage beef.

2. If you use beef brisket, it is more tender, and the finer the beef fiber in other parts, the more tender it is. When marinating meat, add a little salad oil to moisten the meat, which is better than putting soda.

Operation process: Raw material processing: Wash the beef and cut it into thin slices with a thickness of about 2 cm. Gently pat it with the back of a knife, usually the supermarket bought back is thicker, and you can open it from the middle piece.

Marinate: Add Cook100 Tuscan Steak Seasoning and water to taste, marinate for 2-4 hours, preferably in the refrigerator overnight, so that the taste is better.

Frying: Heat a small amount of oil in a pan and add the marinated steak. Flip the steak over and over again and serve when cooked (to your taste).

Indicates dark red blood oozing; 5. Medium ripe: oozing with pale red blood; 7. Medium ripe: oozing pink blood; Fully cooked:

Seeping with transparent sap. 2.For side dishes, you can use a variety of seasonal vegetables, such as onions, broccoli, corn, etc.

The sizzling beef is delicious, and the ingredients are:

Beef slices (marinate for one hour with a little baking soda, too white powder, salt, pepper, cooking wine), tricolor bell pepper, pickled pepper, onion, ginger, garlic, tempeh.

Seasoning: oyster sauce, soy sauce, sesame oil, sugar, pepper, cooking wine.

Method: Soak the beef slices in tender oil, remove and drain; Heat two tablespoons of oil, add ginger slices, stir-fry garlic until fragrant, add bell peppers, onions, and tempeh and stir-fry, put back the beef slices, add all the seasonings and stir-fry evenly, and put them on a hot iron plate (be careful in this step, it will spray oil).

That's it.

Make the steak. Ingredients:

Beef. Excipients:

Shredded onion, lettuce, 10 shiitake mushrooms.

Marinade: 2 tbsp light soy sauce, 2 tbsp olive oil, 1 small cup red wine, 1 tbsp ground black pepper, 1 tbsp honey, 1/2 shredded onion. Cut the steak into 5 mm thick slices, chop the back of the knife like the dumpling filling, so that the meat is soft and easy to absorb the soup, put it in the marinade and grasp it with your hands (remember to bring disposable gloves), do not add salt to the marinade, it will lose the moisture in the beef, and the meat will not be delicious when cooking.

Soup: 10 shiitake mushrooms (thinly sliced), half an onion shredded.

Directions: 1Heat butter (or olive oil) in a pan. I usually use olive oil, and if I use olive oil not too hot, it will destroy the nutrients. Add the marinated beef and fry until it is slightly cooked.

2Put the sliced mushrooms and shredded onion into the pot and stir-fry until fragrant, pour in the soup of the marinated beef just now, add a little black pepper, and add a little starch water to thicken.

3 lettuce leaves on a plate, steak on a plate, and drizzle with the soup.

Cut the beef into cubes, blanch in water, put oil in the pot, green onion and ginger light soy sauce oyster sauce thirteen spiced chicken powder, stir-fry the beef, put in the water, then add the cinnamon star anise, simmer for one hour.

Depending on how you cut it, the beef cover is wide and the texture is relatively thick, so you should cut it parallel to the meat grain.

The stir-fried food is bright and delicious.

Garlic, garlic sprouts, dried chilies, ginger slices, and then stir-fry beef, oh Ji Noisy remember, but also put Haitian's steamed fish soy sauce, which is very fragrant.

You can make celery fried beef, you need to prepare some celery, yellow beef, ginger, garlic, sharp pepper, green and red pepper, sesame, sesame oil, edible oil, dried chili, cooking wine, baking soda, starch, light soy sauce, beef, cut into slices and knock loose, then add some baking soda, light soy sauce and stir evenly, and then add corn starch and cooking wine to marinate evenly, celery is not so easy to taste, so you can also add some salt in advance, so you can reduce the time of production, celery is very rich in vitamins, So try to keep the celery leaves, add some oil to the pot and burn it to 7 when the beef is hot, immediately touch and fish it out after the beef changes color, leave some bottom oil in the pot, fry the ingredients until fragrant, and then add green and red spicy seeds and stir-fry it, add celery, medium heat oil, take the beef slices and slip them away, until they change color, you can get out of the pot, fry the green peppers until they are 9 minutes cooked, and then add the beef slices to fry the fragrance, you can serve it out and eat it after about a few seconds, you need to drizzle some sesame oil, so that the taste can be better.

You can make potato roast beef, prepare some fresh beef, potatoes, red peppers, green peppers, green oil, corn starch, salt, soy sauce, cut the beef into slices, and then use soy sauce, salt, corn starch to grab evenly, wash the potatoes and cut them into thick slices, cut the green and red peppers into rings, heat the pot and put the oil, and then put the beef slices down and slide it quickly, and the remaining oil will stir-fry the potato pieces, add some laughing bridge salt and add an appropriate amount of water to simmer, wait until the potatoes are cooked, and then add the chili ring beef, add the appropriate amount of soy sauce, stir-fry evenly, Add some chicken essence and you're good to go.

Beef with potatoes

Ingredients: potatoes, beef.

Method: (1) Peel and wash the potatoes, cut them into pieces and soak them in clean water; Slice the ginger and cut the green onion into sections.

2) Wash the beef, cut it into cubes against the texture, put it in boiling water and blanch it to remove blood and odor, drain the water and set aside.

3) Heat 3 tablespoons of oil in a pot, stir-fry ginger slices and green onions, add beef cubes and stir-fry a few times, add 3 tablespoons of light soy sauce and 1 tablespoon of cooking wine, stir-fry over high heat for 2 minutes.

4) Pour 2 bowls of water into the pot, add star anise, cinnamon and bay leaves, cover and bring to a boil over low heat and simmer for 50 minutes. Then pour in the potato cubes, stir well with the beef, cover and simmer over low heat for another 25 minutes. (5) Turn on high heat to reduce the juice, wait for the soup in the pot to be thick, add a tablespoon of salt and a little sugar to taste, sprinkle some chopped green onions, and then get out of the pot.

Beef stew with tomatoes

Ingredients: beef ribs, tomato, ginger, cooking wine, salt, green onion, vegetable oil, vinegar.

Method: 1. Wash the beef and cut it into small cubes, mince the ginger and cut the green onion into sections;

2. When the vegetable oil is heated to 5-6 hours, fry the beef and remove it;

3. Put the fried beef in the pot with the bottom oil, put water (it is advisable to drown the meat) and add ginger slices, cooking wine, green onions, and salt to taste;

4. Soak the tomatoes in boiling water for a while, remove the skin, cut them into crescent moon pieces, put them in a pot, and cook them over low heat for 60 minutes.

Homemade braised beef

Ingredients: 600 grams of beef brisket, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 6 garlic pieces, 4 green onions, 4 slices of ginger, 1 star anise, 1 cinnamon, 4 dried chili peppers.

Recipe preparation: 1Cut the beef into large pieces and blanch them in boiling water for one minute, then remove them and rinse them.

2.Heat 2 tablespoons of oil in a wok and stir-fry the chives, ginger slices, garlic and other spices.

3.Add the beef and stir-fry slightly.

4.Add the soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly.

5.Then add an appropriate amount of boiling water (the amount of water should not exceed the beef), boil over high heat, then turn to low heat and simmer for about 90 minutes.

6.Finally, add an appropriate amount of sugar and salt to adjust the taste, and turn on high heat to thicken the soup.

Enoki mushroom fat cow

Ingredients: 300 grams of enoki mushrooms, 250 grams of fat beef slices, 6 grams of minced garlic, 3 grams of chopped green onions, one spoonful of bean paste, two spoons of oil.

Recipe preparation: 1Remove the roots of enoki mushrooms and wash them.

2.Put oil in a pan, add minced garlic when it is 60% hot.

3.Continue to add the bean paste and stir-fry over high heat for 30 seconds.

4.Stir-fry the bean paste until fragrant and add the Shi Yunsheng broth.

5.Bring to a boil over high heat and add enoki mushrooms.

6.After boiling, add the fat beef slices, turn them quickly with chopsticks to let the fat beef slices spread out in the soup, cook for one minute and turn off the heat until the fat beef changes color.

7.Sprinkle with chopped green onions.

Beef is better to make

Ingredients: Beef tendon meat.

Ingredients: pork rind, green onions, hawthorn, ginger, star anise 12, cumin 9, coriander seeds 9, caraway 6, rosemary 4, cinnamon 4, black pepper, tangerine peel 3, wood fragrance 2, hawthorn 2, cloves 6, a total of 55 grams, about 11 catties of ingredients.

Step 1: Beef tendon meat refers to the muscles of the cattle's thighs, the front leg meat is called the front tendon, the hind leg meat is called the hind tendon, and the muscles and meat are the same and flower-shaped. Beef tendon meat is wrapped in meat membrane, and there are many fascia, moderate hardness, and regular lines, which is most suitable for lo-mei.

We first use water to soak the beef tendon meat for 1 hour to soak out the blood in the beef.

1 hour later, then clean the beef shank meat with water, then use cold water in the pot, increase the green onion segment, ginger slices, an appropriate amount of cooking wine to remove the fishy, boil over high heat, there is a lot of foam after the beef is boiled, we skim off the foam with a spoon, and then continue to cook for 10 minutes, the beef tendon meat is thoroughly cooked, 10 minutes later, the beef shank meat is taken out for later use and then fried sugar color, the pot is cleaned, the pan is hot, a small amount of oil is added, and then a handful of rock sugar is added, the rock sugar is fried and then turned to low heat and fried slowly, and fried until the syrup bubbles into jujube red, Then add a small amount of boiling water, our sugar color will be boiled, with this sugar color, our spiced braised beef color will be red and bright and beautiful.

Step 2: Prepare 1 pound of pig skin (or a elbow), why pig skin? Because the pork skin is rich in collagen and oil, together with beef, it can make the beef taste tender and tender, clean the pig skin, put the pig skin in a pot under cold water, add ginger slices, an appropriate amount of cooking wine, boil for 3 minutes on high heat, remove the pork skin after 3 minutes, and wash it with cold water for later use.

Prepare spices: angelica, sand seeds, bay leaves, galangal, hawthorn, coriander seeds, orange peel, fennel, dried chili pepper segments, pepper seeds, licorice, cinnamon, star anise 2 grams each, pack them up in a gauze bag, and make a five-spice bag Step 3: Prepare a larger pot, add enough water at one time, put the beef tendon, pork skin, and spice packet in, and then pour the sugar color we prepared into it, add a large spoon of light soy sauce, half a spoon of dark soy sauce to adjust the color, add an appropriate amount of salt, add a spoonful of soybean paste, increase the flavor of the beef sauce and cover the lid, Bring the fire to a boil, turn to low heat after the water boils, keep the water slightly open and let it marinate for 2 hours and turn off the heat after 2 hours, do not open the lid, let it soak for another 3 hours, let the beef fully absorb the aroma of the marinated soup, and the beef that comes out of this way is ruddy and oily.

Spicy cabbage roast beef Ingredients: 500 grams of beef brisket, half a spicy cabbage, 1 potato, half an onion, 1 green pepper, 4 cloves of garlic, 4 slices of ginger, a little wolfberry. Seasoning: Soy sauce, sugar, cooking wine, chicken essence to taste.

Cut the beef brisket into cubes and blanch the foam, cut the spicy cabbage into sections, cut the potatoes, green peppers and onions into cubes, and slice the garlic; 2. Heat the oil in the pot, when it is hot, add ginger and garlic slices and stir the pot; 3. Pour in the beef, stir-fry until dry, add spicy cabbage and onion and stir-fry well; 4. Add cooking wine, soy sauce and a small amount of sugar and stir well; 5. Put in the potato pieces, add boiling water to cover the beef, then boil, cover and change to low heat for 6 minutes; 6. Add the chicken essence, add the green pepper and wolfberry, and burn until the green pepper is broken.

Barbecue in Old Beijing Ingredients: 300 grams of beef, 1 green onion, 10 coriander Seasoning: 1 teaspoon (5ml) cooking wine, 2 teaspoons (10ml) dark soy sauce, 1 4 teaspoons 1 gram of salt, 1 teaspoon (5 grams) of white pepper, 1 4 teaspoons of monosodium glutamate, 1 gram; 1 teaspoon (5ml) of rice vinegar

Directions: 1) Cut the beef into 2 mm thick slices. Add cooking wine, dark soy sauce, salt, sugar, white pepper and monosodium glutamate, stir well and marinate for 10 minutes.

In fact, it is best to grasp the companion directly with your hands, which will be more flavorful, rather than using chopsticks. 2) Cut the green onions into shreds and the parsley into 3 cm long pieces. 2) Heat the pan and pour in the oil, pour in the beef slices when it is 8 hot, stir-fry until the beef changes color, and pour in a little rice vinegar.

Add shredded green onion and coriander and stir-fry a few times.