The practice of roast beef with dried bamboo shoots, how to make roast beef with bamboo shoots delic

Beef is sweet in taste, flat in nature, returns to the spleen and stomach meridians, and has the effect of tonifying the spleen and stomach, benefiting qi and blood, strengthening muscles and bones, and reducing edema.

The recipe for the secret beef roasted bamboo shoots:

Materials. Beef.

It is advisable to take each other. Dried bamboo shoots. Ginger. Soy sauce.

Sugar. Crumb. Salt. Crumb.

Wine. Oil. Stew. Dried chili peppers.

3 pcs. Pepper.

A few capsules. Method.

Save the practice to your phone.

1 5 Soak dried bamboo shoots in water a day in advance, and then cook them for a while after soaking. (I boiled it in the water below while steaming the buns) cut into small pieces.

2 5 Cut the beef into cubes, do not cut along the tendons, cut the tendons.

3 5 Bring a pot of water to a boil, and put the beef in the flying water once to change color. Scoop it up.

4 5 Put a little oil in a pot, stir-fry the beef slightly, add the bamboo shoots, add all the remaining ingredients, and the water that has not covered the ingredients. It's impossible to measure how many grams of Chinese food are added... Everything is done by looking at it, just taste it, you can start with a little soy sauce, and finally add salt to taste.

5 5 After boiling on high heat, turn to low heat, about 1 and a half hours after the beef and bamboo shoots are soft and rotten, then turn off the heat.

Tips: The so-called secret ......It's just not like ordinary braised beef, without bean paste, so it is very refreshing to burn, which can show the original taste of beef and bamboo shoots, and the soup is also very wide, which is very suitable for eating noodles.

How to cook beef with bamboo shoots:

Materials. Sirloin.

It is advisable to take each other. 1 kg.

Bamboo shoots. 500 grams.

Pixian Douban. 3 scoops.

Spring onion. 1 root.

Ginger. 1 large piece. Garlic. 3 petals.

Dried chili peppers. 1 handful.

Aniseed. 2 pcs.

Yamanay. 5 capsules.

Bayberry. 3 tablets.

Grass fruit. 2 pcs.

White cardamom. 3 capsules.

Tangerine peel. 2 pieces. Salt. Amount.

Wine. Amount.

Soy sauce. Amount.

Sugar. Amount.

Method. Save the practice to your phone.

1 10 Prepare the ingredients: soak the beef brisket for 20 minutes in advance, soak in the blood water, drain and cut into large pieces, cut the bamboo shoots into cubes, cut the green onions into strips diagonally, and pat the ginger and garlic open.

2 10 Put oil in a pot, pour in the brisket, add some cooking wine and stir-fry until the water comes out, and the brisket changes color and set aside.

3 10 Put oil in a pot, wait for the oil 5 to mature over medium heat, add all spices and dried chilies except tangerine peel, and stir-fry quickly to bring out the fragrance.

4 10 Add ginger, garlic and Pixian bean paste and stir-fry the red oil.

5 10 Stir-fry the brisket and wait until the brisket and all the seasonings are stir-fried.

6 10 Add the green onion and continue to stir-fry a few times.

7 10 Add water to cover all the dishes, pour into the pressure cooker, pour in the soy sauce, put the tangerine peel, cook on high heat until the pressure cooker is full of gas, then turn to medium heat and cook for 35 minutes.

8 10 After the beef brisket in the pressure cooker is cooked, pour it into the vegetable pot, add bamboo shoots, appropriate amount of salt and sugar, cook for 15 minutes on medium heat, and then reduce the juice on high heat.

9 10 Sprinkle with chopped green onions on a plate and serve.

10 10 You can also eat beef noodles.

2. The bean paste is very salty, so don't put too much salt, you can try it first and then put salt.

3. Bean paste and dried chili peppers can be adjusted according to the individual's spicy level.

Beef is sweet, flat, returns to the spleen and stomach meridians, and has the effects of tonifying the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, especially in autumn and winter, eating more beef is good for health. Let's take a look at the recipe for this delicious roast beef with dried bamboo shoots, and you must collect it if you like it!

Roasted beef with bamboo shoots (pressure cooker version).

Ingredients: 1000g beef brisket, 200g dried bamboo shoots

Ingredients: 20g red oil bean paste, 1 piece of ginger, 5 dried chili peppers, 2g Sichuan pepper, 2 star anise, 1 piece of cinnamon, 3 4 bay leaves, 1 piece of Kaempfera (sand ginger), 5g salt, 10g cooking wine, half a spoon of dark soy sauce, 15g rock sugar, 1 grass fruit, 3 4 white cardamom, 2 3 sand kernels.

Cooking steps: 1. Soak the dried bamboo shoots in warm water for about 2 days, generally boil in water, about half an hour, let them cool and cut into pieces, and then soak, which saves time. Change the water several times in the middle of the way, and know that the water is not yellow. Cut the brisket into cubes and prepare spices.

2. Heat the pan with cold oil, now put the butter into the pot and stir-fry, then put in the brisket and stir-fry for a few minutes, dry with water, add cooking wine, and stir-fry the spices together.

4. Add the dried bamboo shoots and stir-fry evenly.

5. Add warm water or stock along the edge of the pot.

6. Bring to a boil over high heat, add salt and rock sugar to taste.

7. Transfer to the electric pressure cooker, press for 40 minutes, and then you can eat after automatic pressurization. If it is a regular pot stew, it will take about 2 hours. Simmer.

8. When eating, put a plate or bowl and put coriander. You can also eat a spoonful of beef noodles, which tastes good.

The braised beef is generally not finished, you can put it in the crisper box, eat it when you cook the noodles the next morning, heat it up, pour it on the noodles, it is delicious, it makes people salivate, it is so fragrant! Do what you like, it's cost-effective to eat a bowl of beef noodles outside, and there is a lot of meat, why don't you try it!

Mom's tip: When stir-frying beef, be sure to fry the water dry and then add condiments to fry together, so that the cooked beef will not have a fishy smell.

Dried bamboo shoots without smoke, substitute fresh bamboo shoots, or other favorite dishes.

For those who eat particularly spicy food, you can add an appropriate amount of chili powder to fry together before adding bean paste, which will increase the color and spiciness.

The preparation of roasted beef with bamboo shoots is as follows:

Ingredients: 750 grams of fresh bamboo shoots, 500 grams of beef brisket for 3 people, 2 tablespoons of rapeseed oil, 1 small piece of cinnamon, 3 bay leaves, 2-3 pieces of dried hawthorn, 15 grams of rock sugar, 30 ml of light soy sauce, 10 ml of dark soy sauce, salt to add according to the situation, 2 coriander, 50 grams of bean paste, 40 ml of cooking wine, about 15 grams of ginger, 5 dried chili peppers, 40 grams of green onions, 8 cloves of garlic, 2 star anise, 2 grass fruits.

1. Prepare the main ingredients: cut the beef brisket into cubes, cut the fresh bamboo shoots into hobs, cut the ginger into slices, cut the green onions into side infiltration sections, and cut the coriander into sections for later use.

2. Put the fresh bamboo shoots in a pot, add an appropriate amount of water, boil over high heat and cook for about 10 minutes.

3. Fish it out.

4. Blanch the beef brisket in a pot under cold water, add an appropriate amount of cooking wine to a boil over high heat and blanch for 2-3 minutes.

5. Remove the beef brisket and wash it with warm water to remove the floating residue, and drain the fresh bamboo shoots for later use.

6. The rapeseed oil is refined, turn off the heat and return to about 5 hot, and fry the red oil in the bean paste.

7. Add the beef brisket and stir-fry evenly, then pour in the cooking wine, add rock sugar, ginger, green onion and garlic to burst the fragrance.

8. Add dried chili peppers, bay leaves, star anise, dried hawthorn, grass fruits, and cinnamon and stir-fry until fragrant, add fresh bamboo shoots and stir-fry evenly.

9. Add enough water to bring to a boil, add light soy sauce, and add dark soy sauce (at this time, you can try the salt taste of the soup after a few rolls, if it is salty, it is about the same, and if it is too light, you need to add less salt).

10. Turn the lid to medium-low heat and cook for 60-90 minutes (you can use a pressure cooker for 20-30 minutes in a hurry), remove the spices and throw them away, and turn to high heat to reduce the juice. Serve, sprinkle with coriander.

The Sichuan flavor of the bamboo shoots roast beef is as follows:

Ingredients: 500g beef, 2 spring bamboo shoots, 3 star anise, 1 cinnamon, appropriate amount of Sichuan pepper, appropriate amount of green pepper, 5 dried chili peppers, 3 bay leaves, a small handful of cumin, 5 slices of ginger, 4 cloves of garlic, half a spoon of salt, 1 spoon of dark soy sauce, 2 spoons of bean paste, a small piece of rock sugar, 1 4 spoons of aged vinegar, 1 spoon of cooking wine, a little sugar.

Steps: 1. Blanch the brisket.

2. Prepare the spices.

3. Add peanut oil (if there is rapeseed oil, it will be more fragrant), the oil is slightly hot, add ginger, garlic and spices to fry until fragrant.

4. Add the brisket and stir-fry until it changes color.

5. Add two tablespoons of bean paste and one spoonful of dark soy sauce, stir-fry and color evenly.

6. Add an appropriate amount of water, cooking wine, a small piece of rock sugar, 1 4 tablespoons of aged vinegar, bring to a boil over high heat, and simmer over low heat for half an hour.

7. While simmering the beef brisket, wash and peel the bamboo shoots and cut them into thick slices, add a little sugar to the water and cook for 5 minutes.

8. Wash and set aside after cooking.

9. Add the prepared bamboo shoots to the brisket, add half a spoon of salt to taste, and continue to simmer.

10. Simmer for another half an hour, slowly collect the juice, you can adjust the simmering time according to the heat of your respective pot, I use the Kangning pot.

11. Slightly spicy and fragrant food, bamboo shoots are tender and delicious, and you can usually simmer a pot of noodles to cook at home as a topping, which is particularly appetizing.

12. Cooking beef noodles is also perfect.

Ingredients: 650 grams of beef with tendon and oil.

Beef tendon 1 pc.

400 grams of soaked dried bamboo shoots.

Potatoes 400 grams.

Bean paste, pickled pepper 40 grams, 20 grams.

Beer 1 can.

15 grams of soy sauce and rock sugar, 6 grams

3 grams of dried chili peppers and green onions, half a root.

Sichuan peppercorns, coriander 1 gram, appropriate amount.

Ginger slices and garlic cloves.

Five spices 1 sachet.

Cooking oil to taste.

How to cook beef with bamboo shoots:

Soak the beef in cold water, wash and drain.

Cut into small pieces, remove the butter and set aside;

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Prepare the ingredients: ginger slices, garlic cloves, green onions, beans.

Petal sauce, soy sauce, rock sugar, pickled pepper, Sichuan pepper, five.

spice packets, beer, coriander; Dried bamboo shoots, beef tendons.

Cut into small pieces, the potatoes are larger than the beef, and put.

Prevent discoloration in cool water.

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Heat the pan over low heat and let the butter stir out, then add the cow.

Stir the meat pieces dry and put them in a bowl;

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Pour oil into a hot pan, more than stir-frying, and put peppercorns and ginger.

Stir-fry green onions, garlic and dried chili peppers until fragrant, then add the pickled peppers.

Stir-fried bean paste and five spices make the oil red and fragrant;

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Add the beef and continue to stir-fry evenly, add beer

Soy sauce, rock sugar, and water that has not been covered with beef, low heat.

Simmer for 40 minutes, add dried bamboo shoots, hoof tendons, and boil.

20 minutes until the beef is tender;

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Finally, add the potatoes and continue to cook over medium-low heat for 15 minutes.

Left and right, collect the thick soup on high heat, and then you can get out of the pot.

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Look at the five spices again, there are star anise, kaempfer, and

Cinnamon bark, bay leaves, fennel, white cardamom, tangerine peel, etc.

Add a grass fruit. There should be a supermarket or wet market.

Sell, yuan a small packet. It is easy to cook.

Ingredients: 500 grams of beef, 250 grams of bamboo shoots.

Accessories: 1 onion, 4 slices of ginger, 1 tablespoon of bean paste, 2 bay leaves, 2 star anise, 2 cinnamon, 3 red peppers, 1 teaspoon of Sichuan pepper, 1 tablespoon of soy sauce, 1 tablespoon of high liquor, 1 tablespoon of cooking wine, appropriate amount of oil, appropriate amount of salt.

The method is as follows: 1. Blanch the beef in cold water, add high liquor and ginger slices to help remove the fish, and rinse it with cold water after blanching.

3. Add beef cubes, appropriate amount of cooking wine and soy sauce, stir-fry to color.

4. Add the bamboo shoots and stir-fry, stir-fry evenly and pour them into the electric pressure cooker.

5. Add a little water and 1 onion to the pressure cooker and press the function button for stewed beef.

6. When the time is up, take out the whole onion and add salt and pepper to taste.

7. Remove from the pot and put on a plate, and the bamboo shoots and roast beef can be made.

Ingredients: 350 grams of beef, 500 grams of bamboo shoots, 2 tablespoons of bean paste, 1 tablespoon of Lao Gan Ma tempeh, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 5 star anise, appropriate amount of ginger and garlic, appropriate amount of rapeseed oil.

Steps: 1. Prepare the ingredients first.

2. Wash the beef, soak it in water for 20 minutes to soak off the blood, add 1 tablespoon of bean paste, 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine, and marinate for 1 hour.

3. Prepare bamboo shoots.

4. Wash the bamboo shoots and cut them into appropriate lengths.

5. Pour an appropriate amount of rapeseed oil into the pot and wait for the oil to cook. Add the marinated beef, stir-fry until fragrant, then add the sliced ginger and garlic to continue stir-frying until fragrant.

6. Stir-fry until fragrant, then add star anise, 1 tablespoon of bean paste, 1 tablespoon of Lao Gan Ma tempeh, and continue to stir-fry until fragrant, about 5 minutes.

7. Then add an appropriate amount of water and cover the beef.

8. Bring the heat to boiling, then turn to low heat, about 30 minutes, add the bamboo shoots and turn evenly and continue to simmer over low heat.

9. After about 30 minutes, turn off the heat and start the pot after the spring bamboo shoots are flavored.

10. Finished product.

Beef is rich in nutrition, and nowadays everyone is paying more attention to eating healthily, so beef is becoming more and more popular with everyone. There are also many ways to make beef: roasting, stewing, stir-frying, mixing, steaming, shabu-shabu and other ways can make delicious dishes.

The recent price increase of pork has been too strong, the pork belly has been sold to 20 yuan a catty, and the pork ribs are almost 30 yuan a catty, so why don't we eat more beef. Today, I will share a delicacy with you: roast beef with bamboo shoots, friends who like to eat beef must take a look.

Ingredients: 500g beef, 200g bamboo shoots, light soy sauce, cooking wine, watercress, garlic, ginger, star anise, cinnamon, rapeseed oil, salt, dark soy sauce, coriander, sugar, pepper.

1. Choose more beef brisket meat to make roast beef, and choose the one with less fascia and oil is the best. Take 500 grams of beef brisket and wash it into 3 cm cubes, blanch it in a pot of cold water for 30 minutes, drain the water and set aside, and skim off the foam halfway.

2. Wash the bamboo shoots and cut them into 2 cm long sections, blanch them in a pot with cold water for 3 minutes, drain them and set aside. Cut the ginger and garlic into slices, wash the parsley and cut into large long sections.

3. Heat the pot, then pour in the oil until it is 5 hot, add ginger and garlic slices, star anise, cinnamon, and watercress to fry the fragrance until the red oil comes out, then pour in the beef brisket, add cooking wine, light soy sauce, dark soy sauce, stir-fry until the water is dry, and smell the aroma of beef.

4. Pour the bamboo shoots into the pan and continue to stir-fry for 2 minutes. Then add the appropriate amount of water, the amount of water is not enough to cover the beef. After boiling, turn to low heat and simmer for about 40 minutes, if you like to rot, you can simmer for a while.

5. When the time is up, add an appropriate amount of salt, sugar, pepper to the lid and stir-fry evenly, then add chicken essence and stir-fry evenly (friends who don't like soup, you can turn on high heat and stir-fry to dry the soup), and finally sprinkle coriander to decorate it and start eating.