What is the preparation of beef brisket powder and the common practice of beef brisket powder?

Materials. Ingredients.

1 handful of rice noodles. 500 grams of brisket.

Accessories. White radish.

1 root. Coriander.

5 trees. Preparation of beef brisket powder.

1 handful of Jiangxi rice noodles, the amount should be about three times larger.

After the water in the large pot is boiling, add the dry rice noodles and turn the dry noodles with chopsticks from time to time to prevent them from sticking to the bottom of the pot.

After the water boils again, about a minute later, turn off the heat, cover the pot (at this time, the rice noodles are still hard and have a hard heart), and simmer for another 10 minutes.

After simmering, the rice noodles have become completely soft, and the water in which the rice noodles are boiled is milky.

Rinse the boiled rice noodles in cold water repeatedly until the color of the water becomes very clear.

Rice noodles, soaked in cold water and set aside.

Before serving, bring the water to a boil in a pot, boil the rice noodles in the cold water in hot water for 1 minute, and then remove them.

Braised beef brisket, stewed white radish, and left in soup.

After boiling rice noodles, pour braised beef brisket and stewed white radish, sprinkle with coriander, and serve.

Wash the brisket, put it in a pot and cook for 30 minutes, pick it up and cut it into small pieces, and marinate it with seasonings. Put the shallots, ginger and garlic into the oil pan and fry until fragrant, add the beef brisket and put the sherbet (a gauze bag containing garlic, ginger, fish tail, cinnamon, Sichuan pepper, cumin, star anise, licorice, grass fruit, tangerine peel, insect molt, pepper, cloves and other ingredients) and put the beef bone broth in it. Simmer for 3 to 4 hours, then pour the original soup into the boil, and add MSG, etc.

To use, simply blanch in boiling water, put in a bowl, add the beef brisket and original juice and serve.

Material. Wide noodles, beef brisket, bean paste, garlic, green onions, soy sauce, salt.

Method. 1.Put a pack of wide noodles to a boil in cold water, disperse the powder with chopsticks, and then set aside in cold water.

2.Remove the beef brisket, add bean paste, garlic, green onion, soy sauce, salt and boil, add beef broth and bring to a boil. Pour it over the flour in a bowl and sprinkle with coriander... Eat spicy and add hot sauce to it.

Main ingredients: 500 grams of beef brisket, 500 grams of rice noodles, 5 slices of ginger, 1 garlic, 4 star anise, 30 grams of rock sugar, 2 tablespoons of hoisin sauce, 1 tablespoon of light soy sauce, 2 tablespoons of rice wine, 1200 ml of water.

Method: 1. Cut the brisket into 4*4 cm cubes.

2. Prepare a boiling pot, put an appropriate amount of water to boil, add the brisket and blanch the water, wash off the blood foam and set aside.

3. Prepare a wok, heat 1 tablespoon of oil in the pan, then add rock sugar, and simmer over low heat until the rock sugar dissolves and caramel color appears.

4. Add ginger, green onions and star anise to the wok and stir-fry until fragrant.

5. Next, add the brisket and stir-fry until the brisket is evenly colored.

6. Then pour in an appropriate amount of rice wine and hoisin sauce, and stir-fry to color.

7. Pour 1200ml of water and an appropriate amount of light soy sauce, the amount of water is preferably just about 3 cm higher than the meat pieces, turn on high heat and bring to a boil, adjust to low heat and simmer for 90 minutes.

8. Pour the beef brisket and soup into the stewed pot, bring to a boil over high heat, and then reduce to low heat and simmer for about 1 hour.

9. When it is almost 1 hour, open the lid to see the soup inside, and find that there is a shallow pot bottom left, and it is OK when the lean part can be easily inserted with chopsticks.

As follows:

Ingredients: 300 grams of beef brisket, 1 beef bone, 200 grams of rice noodles, 2 green onions, 1 piece of ginger, 10 grams of Sichuan pepper, 2 star anise, 3 bay leaves.

Method: 1. Soak the beef bones and beef brisket in water for 1 hour, put ginger slices and green onions in a pot under cold water.

2. Prepare Sichuan pepper, grass fruit (deseeded), cinnamon, sand kernels, star anise, and fragrance.

3. Put the spices in the above picture into an emsand bag, blanch the beef bones in water, and bake in the oven at 200 degrees for 15 minutes.

4. Add water to the beef bones and simmer over low heat for 2 hours.

5. Heat the oil in the pot, add the ginger slices and stir-fry until fragrant, pour the beef bone broth into the pot, and add the blanched beef brisket.

6. Put in the spice packet, simmer for 2 hours, remove the spice packet, and add an appropriate amount of salt to taste.

7. Let the brisket cool slightly, cut it into pieces and put it on top of the boiled pho.

8. Drizzle with beef broth, add shallots and coriander, and you're done.

Ingredients: 500g beef brisket, 100g sweet potato vermicelli

Prepare auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, a few garlic sticks, a few slices of ginger, an appropriate amount of star anise, a few dried chili peppers, an appropriate amount of pepper powder, and an appropriate amount of soy sauce.

Steps: 1. Wash the brisket and soak it in the blood.

2. Cut the washed brisket into small pieces.

3. Slice the ginger and rent the oil to destroy the pot.

4. Pour in the beef nan and stir-fry.

5. Stir-fry the beef brisket in water.

6. Add soy sauce and stir-fry to change color, then add star anise and stir-fry.

7. Use a saucepan instead, and add half a pot of boiling water to it.

8. Then pour in the brisket, bring to a boil over high heat, and simmer over low heat for 1-2 hours.

9. Simmer until the brisket is soft and rotten.

10. Wash the coriander and chop the garlic.

11. Soak the vermicelli in boiling water and remove it for later use.

12. Change the pot and pour in the brisket.

13. Add half a pot of boiling water.

14. Boil water in a pot.

15. Add vermicelli and cook.

16. After boiling, add salt to taste, then add garlic ingredients.

17. Then add the coriander.

18. Finally, add the dried chili peppers, then sprinkle with pepper and remove from the pan.

19. The brisket powder can be enjoyed when it is served.

1. Ingredients: 500g beef brisket, 100g sweet potato vermicelli, appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, a few garlic sticks, a few slices of ginger, an appropriate amount of star anise, a few dried chili peppers, an appropriate amount of pepper, and an appropriate amount of soy sauce.

2. Blanch the beef brisket in cold water, remove and drain after the water boils. Heat the oil in the pot, put in the blanched beef brisket and stir-fry over high heat, stir-fry until the fat in the beef overflows, add the green onion and ginger and light soy sauce and stir-fry until fragrant. Then pour in an appropriate amount of water, just over the beef.

Once the heat is boiling, skim off the foam from the soup. After that, turn off the heat and pour the soup and meat into the pressure cooker.

3. In the soup in the pressure cooker, add an appropriate amount of dark soy sauce, sugar, salt and star anise, cover the pot, and press the beef belly until ripe. After the brisket is boiled, start another pot, boil water, put in the rice noodles after the water boils, boil again, turn off the heat, and remove the rice noodles into a bowl. Pour the boiled beef brisket and soup on top of the rice noodles, add a small amount of eggplant monosodium glutamate, then shred the fresh lettuce and spread it on the rice noodles, and sprinkle with chopped green onions and chopped fresh peppers.

Ingredients: 500g beef brisket, 100g sweet potato vermicelli

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, a few garlic sticks, a few slices of ginger, an appropriate amount of star anise, a few dried chili peppers, an appropriate amount of pepper, and an appropriate amount of soy sauce.

1. Wash the brisket and soak it to remove the blood.

2. Cut the washed brisket into small pieces.

3. Slice the ginger and put it in the pan.

4. Pour in the beef nan and stir-fry.

5. Stir-fry the beef brisket in water.

6. Add soy sauce and stir-fry to change color, then add star anise and stir-fry.

7. Use a saucepan instead, and add half a pot of boiling water to it.

8. Then pour in the brisket, bring to a boil over high heat, and simmer over low heat for 1-2 hours.

9. Simmer until the brisket is soft and rotten.

10. Wash the coriander and chop the garlic.

11. Soak the vermicelli in boiling water and remove it for later use.

12. Change the pot and pour in the brisket.

13. Add half a pot of boiling water.

14. Boil water in a pot.

15. Add vermicelli and cook.

16. After boiling, add salt to taste, then add garlic ingredients.

17. Then add the coriander.

18. Finally, add the dried chili peppers, then sprinkle with pepper and remove from the pan.