How to make fresh beef delicious

You can make potato roast beef, prepare some fresh beef, potatoes, red peppers, green peppers, green oil, corn starch, salt, soy sauce, beef cut into slices, and then use soy sauce, salt, corn starch to grab evenly, potatoes wash and cut into thick slices, green and red pepper circles, heat the pot and put oil, and then put the beef slices down to slide quickly, the remaining oil will stir-fry the potato pieces, add some salt and add an appropriate amount of water to simmer, wait until the potatoes are cooked, 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.

You can also 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 pickle it 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, take it out immediately 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, slide the beef slices apart, until the color changes and you can get out of the pot, fry the green pepper until it is 9 minutes cooked, and then add the beef slices to fry the fragrance, about a few seconds later, you can put it out and eat, you need to drizzle some sesame oil, so that the taste can be better.

How do you stew beef delicious and rotten?

If you want to stew the beef to be rotten and delicious, then you should deal with it in advance, apply some dry mustard on the beef one day in advance, wash it when you need to make it, and the beef smeared with mustard will become more tender, and it can also be cooked faster, the stewed beef must add enough water at one time, if the water is not enough, you can only heat the water and boil the water, and you must not add cold water, otherwise it will make the surface of the beef shrink and tighten, and it will be very hard to eat. It can also be stewed with tea leaves, put a small bag of tea leaves in it, and then put the cloth in the pot and stew with the beef, so that the taste of the beef can also be more fragrant and can be cooked more badly.

Braised beef.

Ingredients: Prepare two catties of beef brisket, one catty of beef tendon, 1 box of old marinade (add the same amount of water if not), 1 3 onions, half a head of garlic, 1 piece of ginger, 3 bay leaves, 3 star anise, 1 grass fruit, 1 small piece of cinnamon, 2 cups of water, 2 tablespoons of cooking wine, light soy sauce, dark soy sauce, and an appropriate amount of rock sugar.

Method: 1. After the brisket is cut into pieces, put it in a pot and add cold water to boil, turn off the heat after 3 minutes, and rinse it with warm water. Cut the beef tendon into sections and add water to the pressure cooker, cook until steamed, then reduce the heat, and turn off the heat after 20 minutes. After natural exhaust, remove the beef tendon and rinse it with warm water.

2. Slice the onion and ginger, peel the garlic and fry it in the oil pan until fragrant. Pour in the old brine or water, bay leaves, star anise, grass fruit, cinnamon, and bring to a boil. Add the beef brisket and beef tendon, bring to a boil and add cooking wine, light soy sauce, dark soy sauce and rock sugar.

3. Turn to low heat and simmer for about 2-3 hours until the beef and beef tendon are soft and flavorful.

Features: Braised beef, extremely delicious, thick and delicious, and can supplement nutrition and enhance appetite.

Stir-fried beef with enoki mushrooms and eggplant.

Ingredients: Prepare 150 grams of beef, 200 grams of enoki mushrooms, 150 grams of eggplant melon, 15 grams of green onions, 15 grams of garlic (remove clothes and crush them), salt, sugar, rice wine, pepper, light soy sauce, corn starch, and peanut oil.

Method: 1. Wash and slice the beef for later use; Wash enoki mushrooms and set aside; Peel and wash the eggplant melon, cut into strips and fry in a pan until fragrant.

2. Turn the oil in the pot, stir-fry the garlic and green onions, stir-fry the beef for a while, save a little rice wine, add enoki mushrooms, eggplant melon and a little light soy sauce to continue stir-frying, season with salt, sugar and pepper, and make a thin thickener.

Efficacy: Stir-fried beef with enoki mushroom and eggplant melon not only makes people feel extremely delicious to eat, but also contains a lot of nutrients that are beneficial to the human body, which can nourish and regulate the body, and it is very suitable for people with weak physique.

1. How to stew beef with potatoes: soak the beef in water for several hours to soak the blood water; Cut the beef into mahjong-sized pieces; Prepare the ingredients for the stew: garlic, shallots, cinnamon, bay leaves, grass fruit, cumin and star anise; Beef in a pot under cold water, add plenty of water; Add the stew and a piece of rock sugar; Add a little dark soy sauce and light soy sauce, bring to a boil over high heat, and stew beef over low heat; Cut the potatoes into cubes, stew the beef for 1 hour, add the potatoes; Add an appropriate amount of salt, change to medium heat and simmer for about half an hour, and simmer until the potatoes are soft and glutinous.

2. How to braised beef: After washing the beef, cut it into small pieces of 2-3 cm square, add water to cover the surface of the beef, then put in peppercorns and soak for 45 minutes; Drain the soaked blood and drain the beef thoroughly. Add a small amount of oil to the pot and boil until it is 3 hot, put in the beef pieces and stir-fry, the water will come out halfway, at this time, turn the heat to medium heat, and continue to stir-fry until the water is dry; After the beef is fried until it changes color and the water is dried, add the white wine, green onion segments, and ginger slices and stir-fry well; Pour in dark soy sauce and light soy sauce in turn and stir-fry until colored, at this time, turn the heat to medium-low heat, then add brown sugar and stir-fry until the color becomes darker; Put the fried beef into the soup pot, fill it with water, add star anise, grass fruit and bring to a boil over high heat, turn to low heat and simmer for 2 hours until the beef is crispy.

3. The practice of beef stewed radish: wash the beef brisket, cut the mahjong pieces, put it in a pot of cold water, boil it over high heat, boil the blood water and foam, remove it, rinse off the surface impurities with hot water, drain the water, and prepare the seasoning; Stir-fry chives, ginger, garlic, star anise, cinnamon, bay leaves, grass fruits, licorice, pour in beef and stir-fry over high heat, cook soy sauce and cooking wine and stir-fry evenly, add unwashed hot water and boil; Move to a pressure cooker and simmer over medium heat, continue to press for 20 minutes after steaming, add white radish, season with salt, continue to press over low heat for 10 minutes, add some monosodium glutamate and garlic sprouts when the pot starts.

1. Cumin beef ingredients: 250 grams of beef, 2 chives, 1 small piece of ginger, 1 teaspoon of cooked sesame seeds, appropriate amount of Sichuan pepper, 3 teaspoons of cumin, 8 dried chilies. Seasoning:

500 grams of cooking oil (actual consumption of 30 grams), 1 tsp sesame oil, 1 tsp red oil, 1 tsp broth, 2 tsp cooking wine, 2 tsp chili powder, 1 tsp five-spice powder, 1 tsp refined salt, 1 tsp sugar, 1 2 tsp monosodium glutamate. Steps: Wash the green onion and ginger and cut them into minced pieces; Wash the beef and remove the tendons, rinse the blood and water and slice it into thin slices, marinate with salt, cooking wine, ginger and green onion for 15 minutes; Pour cooking oil into the pot, pour in the beef slices when it is 50% hot, and fry until crispy and fragrant; Leave the bottom oil in the pot, add dried chili peppers and peppercorns and stir-fry to bring out the fragrance, and then stir-fry the beef slices well; Add broth, wine, five-spice powder, sugar, boil, add chili powder, cumin and stir-fry until fragrant; Add red oil, monosodium glutamate, sesame oil, stir-fry evenly, put on a plate, and sprinkle with sesame seeds.

2. Herb red sauce beef method: cut the beef into pieces, put it in a pot of cold water, **, take it out after blanching and rinse it with hot water to wash off the blood foam; Cut the onion into large pieces, blanch the tomatoes with boiling water and cut them into small pieces, and cut the carrots into hob pieces for later use; Heat the oil in the pot, when it is hot, add the onion, medium to high heat, and stir the onion until the surface is slightly yellow; Add the tomatoes and stir out the red oil; Add parsley, black peppercorns and tomato sauce and stir-fry well; Pour in boiling water (can cover the amount of beef); Put the beef in, add the wine, bring to a boil over high heat, cover and simmer for 2 hours; Add carrots, add salt to taste, then cover and simmer over low heat for 1 hour!

3. Raw materials for fresh fruit beef skewers: beef tenderloin, barbecue sauce, sugar, light soy sauce, cooking wine, small tomatoes, pineapple. Method:

Cut the beef tenderloin into 2cm cubes, add a bowl of barbecue sauce, sugar, light soy sauce and cooking wine, and marinate for 20 minutes. Heat the pan with cold oil, fry the marinated beef tenderloin over low heat until it is 5 ripe, and set aside. String a small tomato with a bamboo skewer, then a slice of fried beef tenderloin, then a small piece of pineapple, and then a slice of beef tenderloin, and so on to form a skewer.

Place the skewered beef skewers on a plate, cover with plastic wrap and heat in the microwave on high heat for 3 minutes.

1. Beef stew with potatoes.

1) Soak the beef in water for a few hours to remove the blood.

2) Cut the beef into mahjong-sized pieces.

3) Prepare the ingredients for the stew: garlic, green onion, cinnamon, bay leaves, grass fruit, cumin and star anise.

4) Beef in a pot under cold water, add plenty of water.

5) Add the stew and a piece of rock sugar.

6) Add a little dark soy sauce and light soy sauce, bring to a boil over high heat, and stew beef over low heat.

7) Cut the potatoes into cubes, simmer the beef for 1 hour, then add the potatoes.

8) Add an appropriate amount of salt, change to medium heat and simmer for about half an hour, and simmer until the potatoes are soft and glutinous.

2. Braised beef.

1) Wash the beef and cut it into 2-3 cm square pieces, add water to cover the surface of the beef, then add Sichuan peppercorns and soak for 45 minutes.

2) Drain the soaked blood and drain the beef thoroughly. Add a small amount of oil to the pot and boil until it is 3 hot, put in the beef pieces and stir-fry, the water will come out halfway, at this time, turn the heat to medium heat, and continue to stir-fry until the water is dry;

3) Stir-fry the beef until it changes color and the water is dry, then add the white wine, green onion and ginger slices and stir-fry well.

4) Pour in the dark soy sauce and light soy sauce and stir-fry until colored, at this time turn the heat to medium-low heat, then add brown sugar and stir-fry until the color becomes darker.

5) Put the fried beef into the soup pot, fill it with water, add star anise and grass fruit and bring it to a boil over high heat, turn to low heat and simmer for 2 hours until the beef is crispy.

3. Beef stewed radish.

1) Wash the beef brisket, cut the mahjong pieces, put it in a pot of cold water, boil it over high heat, boil the blood water and foam, remove it, rinse off the surface impurities with hot water, drain the water, and prepare the seasoning.

2) Stir-fry chives, ginger, garlic, star anise, cinnamon, bay leaves, grass fruits, licorice, pour in the beef and stir-fry over high heat, cook in soy sauce and cooking wine and stir-fry evenly, add uncovered hot water and bring to a boil.

3) Move to a pressure cooker and simmer over medium heat, continue to press for 20 minutes after steaming, add white radish, season with salt, continue to press over low heat for 10 minutes, add some monosodium glutamate and garlic sprouts when getting out of the pot.

1. Ingredients: 1000 grams of beef, appropriate amount of ginger, green onion, 2 star anise, a few peppercorns, an appropriate amount of cinnamon, 3 dried chili peppers, 20 grams of rock sugar, and a few slices of hawthorn.

2. Cut the beef into 2 cm pieces, then soak them in the buried ridge water for 1 hour, and change the water in the middle.

3. Put the beef in a pot under cold water and blanch it, then put it out for later use.

4. Pour an appropriate amount of oil into the pot, and after the oil is hot, put the green onions, ginger slices, star anise, Sichuan pepper, cinnamon, and dried chili peppers into the pot and stir-fry them to make them fragrant.

5. Put the beef in the pot and stir-fry evenly, put the rock sugar into the pot and stir-fry until it melts, put 2 spoons of light soy sauce and 1 spoon of dark soy sauce into the pot and stir-fry until it is colored, pour an appropriate amount of hot water into the pot, the water should be submerged in the beef, put the hawthorn into the pot, then put 2 spoons of salt to taste, pour the meat in the pot into the pressure cooker with the soup, and press it for 15 minutes.

6. After pressing, there is more soup in the pot. At this time, you can pour the meat and soup from the pressure cooker into the wok, turn on the high heat to collect the soup, and after the soup is collected, it can be put out.

7. If the pressure cooker has the function of collecting juice, you can directly use the pressure cooker to collect the juice.