What are the ways to prepare beef? What do you think is the best way to make it?

Beef is very rich in protein, and there is less fat, so it is better than pork, and it is popular to replace, but its ** is relatively high, so it is not as common and often eaten as pork at the dinner table, I personally like to eat beef, I don't like pork.

There are many ways to make beef, such as sauce beef, cumin beef, boiled beef, and steak, and you can also stir-fry it with various vegetables like chili, greens, onions, and so on.

There are many ways to eat beef, I personally prefer to eat cumin beef and boiled beef, sauce beef because it is more troublesome to make, so I buy more outside, here to share my favorite cumin beef practice.

We need to prepare shallots, ginger, peppercorns, cumin, chili peppers, and sesame seeds, wash the beef, put it in the water for a while, rinse off the blood, and then marinate it for 15 to 20 minutes with the above ingredients, so that it is more flavorful.

The most important point of cumin beef is to fry the beef first, and to fry it a little crispy and hard, and then fry, when stir-frying, first put dry chili pepper and pepper to fry the flavor, and then fry the beef slices well, add cooking wine and five-spice powder in the middle and fry until eight mature, and put sesame seeds and coriander after serving, so that a little fragrant cumin beef is made.

This dish is more suitable for eating as a home-cooked dish when there are guests at home, it is particularly fragrant and flavorful, suitable for people with heavy tastes, and with a bowl of rice, it is super delicious.

Everyone knows boiled beef, this is generally done more in restaurants, and it is a classic dish of Sichuan cuisine, because the fat content of beef is relatively low, but the energy is relatively high, and athletes and those who need to exercise ** eat more beef.

Beef is a very common ingredient, and because of the different parts of the cow, there are different ways to eat it, and there are many common ways to eat it, and no matter how you eat it, it is very delicious.

Our most common way to eat beef is beef stew, after a long time of stewing, the taste has penetrated into the texture of the meat, a bite of the meat with the aroma of juice, it is simply delicious, and the beef stew is very simple and convenient to operate, many people who are not very good at cooking can also easily control.

There is also fried beef, the most common is the dish of Hangzhou pepper beef tenderloin, choose the beef tenderloin part, this part of the meat will not be particularly old, there will be no tendon or anything, it is particularly easy to cook, cut the beef tenderloin into small pieces, put the green onion and ginger and fry until fragrant, put in the beef and stir-fry, add seasoning to taste after stir-frying and changing color, and finally put in Hangzhou pepper, this delicious Hangzhou pepper beef tenderloin is ready.

Beef can also be used to make soup, which is also a particularly simple and convenient practice, although this practice is very simple, but the nutrition is very rich, because the soup is simmered over low heat, a little bit of the essence of the beef is analyzed, integrated into the soup, if we drink beef soup, it is equivalent to drinking a large bowl of nutrition, which is particularly good for the body.

There are many ways to make beef, but my favorite is the beef dumplings, because this has the taste of my mother, although my mother is not very good at making the above several ways of beef, but her beef dumplings are a must, every time she makes beef dumplings, I can eat a **, it can be said that I never get tired of eating, and the beef is particularly easy to digest after being filled, and with other ingredients, the taste is also very good.

Beef is a very common and nutritious ingredient, and there are many ways to make it, everyone can cook it according to their own preferences, and for me, I still like Mom's beef dumplings the most.

Beef can be braised or stir-fried, served cold, stewed, or marinated. It depends on what flavor you like, but I think beef is delicious any way you want it. My favorite is my dad's braised beef and stir-fried beef tenderloin, which is so delicious that you can cook 2 bowls of dry rice.

If you want to braised beef, first of all, you have to prepare the beef, the beef should not be too lean, and it should be delicious with a little tendon. Bean paste, star anise, cinnamon, bay leaves, rock sugar, green onion, ginger, rock sugar, dark soy sauce, salt, cooking wine, dried chili. Then there are potatoes or bamboo shoots, and I prefer to eat roast beef with bamboo shoots.

Then the beef is cut into pieces, put it in a pot to boil, boil the blood out, then wash it and set it aside to drain the water. Then start to put oil in the pot after it is hot, put the bean paste into it after the oil is hot, and then start to put star anise, cinnamon, bay leaves, ginger and dry chili peppers to fry for a while, and then put rock sugar into it to fry, and after the rock sugar is fried, pour the beef into it and fry it, be sure to let each piece of beef be stained with the fried material, and then put a little cooking wine. After stir-frying with a little dark soy sauce, add water and just cover the beef.

Then close the lid and wait for it to boil, then pour the bamboo shoots into the boil, and then put them in the pressure cooker and press them for a while. Because beef is not easy to rake, it is more time-saving to press it in a pressure cooker for a while. After pressing it back, remove the lid and boil some of the excess water over high heat, and the delicious braised beef is ready.

It is flavorful and raked, and the bamboo shoots are also particularly delicious. <>

If you want to stir-fry beef tenderloin, you need to prepare a piece of beef tenderloin, followed by green chili, red chili, ginger, salt, cooking wine, bean paste, starch, light soy sauce, and Sichuan peppercorns. First, cut the beef tenderloin into long strips, then put it in a bowl, add cooking wine, salt, and starch, mix evenly, and set aside. Then cut the green and red peppers into knots, and the ginger into slices.

Then the pot is boiled only by pouring oil, then put the ginger bean paste in, put a little light soy sauce and stir-fry, and after the stir-fry, put the ginger slices and peppercorns into it and stir-fry, after a while, put the chili section into the fry, fry for a while, pour the beef tenderloin into it and stir-fry, the beef tenderloin must be quickly stir-fried, and you can get out of the pot after a while. One thing to pay attention to is not to fry the beef tenderloin for too long, otherwise it will not taste good when it is old.

Beef hot pot, beef stir-fry, peeing beef balls, marinated steak, etc. are all commonly used methods to make steak and eat.

My favorite thing is to eat marinated steak for Western food.

For marinated steaks, you need to prepare about two or three taels of beef, cut into meat slices, with a thickness of about one centimeter, wash them, and then put in cooking wine, soy sauce, cumin, thirteen spices and other seasonings to marinate for about half an hour. When the marinating time is almost up, you can directly pick it up and fry it in the pan.

Preheat the pan with butter, then add the steak to the pan and cook on both sides for 2 to 5 minutes, until the beef is golden brown.

Everyone's hobbies and tastes are different, but it should be noted here that if you like to eat medium-rare, double-sided frying for about three minutes, if you like to eat medium-rare, double-sided frying for about five minutes, and if you are medium-rare, the roasting time is 7 minutes, and fully cooked for about 9 minutes. Steak should not be fried for too long, because it is easy to fry the meat, and the meat will be hard and will not be able to bite it. Westerners generally like to eat 7 minutes cooked, but most of us Chinese should like to eat fully cooked, probably because I always feel that seeing the slightly blood-colored meat inside is unhealthy, afraid of bacteria.

At least when we eat steak in our family, it is fried until it is fully cooked.

Don't rush to eat the steak after it is fried, heat some black pepper sauce on top of the fried steak and dip it in this sauce to eat, the taste is superb.

If a steak is not enough to fill your stomach, it is recommended to cook some pasta, or if you don't have these Western noodles at home, you can replace them with lye noodles. After cooking, pick it up and put it next to the steak on the dinner plate, and then put one or two cut cherry tomatoes for decoration, and finally serve it with a glass of red wine or drink in a goblet, this is the Chinese Western food I often make. It tastes good and feels good.

This one really exists, so let's share two of them.

1. Pork stewed vermicelli.

Ingredients: 1 piece of pork belly, sweet potato vermicelli, 1 piece of ginger, 1 slice of green onion, 1 piece of cinnamon, dried chili pepper, 2 bay leaves, 3 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 2 tablespoons of white spoon, salt and chicken essence, 2 shallots.

1. The pork belly is usually meat with skin, and it is inevitable that there will be pig hair remaining on the skin, so the pork belly needs to be processed before going to the pot to reduce the fishy smell, after the wok is heated, put the pork belly with the skin side down into the pot, burn until the skin is slightly blackened, soak the pork in warm water for a while, scrape off the blackened part of the surface of the pig skin with a knife, cut it into large pieces after cleaning, and prepare bay leaves, dried chili peppers, cinnamon, ginger slices, etc.

2. **After heating the wok, pour in a small amount of cold oil, put in the pork belly pieces, and fry slowly over medium-low heat until the surface of the pork belly is slightly yellow.

3. Pour in a small amount of envy and 1 spoon of dark soy sauce, stir-fry the dark soy sauce to bring out the fragrance, pour in the hot water that has not been over the pork belly and boil, pour it into the pressure cooker, and press for about 8 minutes until the pork belly is soft and rotten.

4. After the vermicelli is soaked, wash it twice with water, remove the water and pour in 2 tablespoons of dark soy sauce and mix well. Pour the pressed pork belly into the wok again, add the vermicelli mixed with dark soy sauce, stir evenly and cook for about 10 minutes until the vermicelli is cooked and shouted, add an appropriate amount of salt and chicken essence to taste according to your own taste, sprinkle a handful of shallots and stir evenly out of the pot, put it in a bowl and sprinkle coriander to decorate.

2. Carrot beef stew.

Ingredients: 1 kg of beef, 1 carrot, half a white radish, 1 piece of ginger, 3 shallots, 1 star anise, 1 piece of angelica, 2 spoons of cooking wine, 2 spoons of soybean paste, 1 spoon of pepper, appropriate amount of salt and chicken essence.

1. I use ground beef with "muscles and brains", which costs 30 yuan per catty in the supermarket, which is delicious and cheap for stewing. Boil water in a pot, add 2 tablespoons of cooking wine, a few slices of ginger, put the beef in cold water, remove and rinse after the water boils.

Knot the shallots, 2 slices of angelica, 1 star anise and blanched beef in a pressure cooker.

3. Add the water that is just over the beef, add 2 tablespoons of salt, 2 tablespoons of soybean paste, cover the pot, and simmer for 20 minutes after the pressure cooker is steamed.

4. After the beef is stewed, finally add 1 tablespoon of pepper and an appropriate amount of chicken essence to taste, so that a soft and flavorful dish of beef is ready.

Spicy toothpick beef.

Material. Beef, cumin (granules + powder), chili powder, Sichuan pepper powder, light soy sauce, dark soy sauce, sugar, cooking wine, water starch, sesame seeds, toothpicks.

Method. 1.Cut the beef into thumb-sized grains, add an appropriate amount of light soy sauce, dark soy sauce, sugar, cooking wine, water starch, mix cumin (granules + powder), chili powder, Sichuan pepper powder, and sesame seeds evenly, add half of the amount, and then grasp and marinate for more than 15-20 minutes.

2.Marinate the beef cubes in groups of 3 and skewer them on toothpicks.

3.The oil temperature is 8 hot, put in the skewered beef and fry it at high temperature for 1-2 minutes, pick it up and turn to high heat, wrap the beef with the remaining marinade, fry it at high temperature for half a minute, and lift the colander to drain the oil.

1. Stir-fried beef.

Ingredients: beef, starch, egg whites, jiangmi wine, green onions, ginger, magnolia shoots, vegetable oil.

Method: 1. Cut the raw beef into centimeter filaments according to the meat pattern.

2. Use 5 grams of starch, egg whites, and 6 grams of Jiang rice wine to make the beef shredded pulp.

3. Cut the green onion, ginger and magnolia bamboo shoots into centimeter long strips.

4. Pour vegetable oil into the pot, heat 3 times, smooth the pulped beef, and remove it.

5. When the oil temperature rises to 70%, fry the beef and drain the oil.

6. Put the vegetable oil into the pot, put it on the high heat, until it is hot, put the magnolia bamboo shoots, ginger, green onion and soy sauce, stir-fry, pour in 15 ml of fresh soup, shredded beef, Jiangmi wine, cook for 2 minutes on medium heat, add monosodium glutamate, and hang it with water starch.

2. Braised beef.

Ingredients: beef, green onion, a little ginger, spicy bean paste, soy sauce, sugar, pepper, wine, monosodium glutamate, star anise.

Method: 1. Cut the beef into pieces, first blanch it with hot water and drain the water for later use.

2. After the oil is heated, stir-fry the green onion and ginger until fragrant, then add the spicy bean sauce and fry the red, then put in the beef pieces and stir-fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add water to soak the beef, and slowly cook over low heat until the juice is thick and the meat is crispy and fragrant.

3. Secret beef jerky.

Ingredients: beef, Sichuan pepper, chili, cumin, ginger slices, sugar, red wine, green onion, soy sauce, salt.

Method: 1. Select the beef, wash it back, and cut it into pieces or slices that are larger than the mahjong pieces.

2. Prepare a pot of water, boil, put the beef pieces in, and cook for a short while.

3. After the water is boiled, skim off the blood foam, be sure to skim it cleanly, the soup is relatively clear, and there is no longer blood foam floating. Remove the beef and control the water.

4. Prepare the rice cooker, put the beef in, and start feeding.

5. Put in the ingredients, peppercorns, chili flakes, cumin, ginger slices, and sugar in turn.

6. Prepare 4 large cups of red wine (add different amounts of red wine according to different amounts of beef), about 1 and a half cups of soy sauce, and prepare green onions.

7. Add red wine, soy sauce and put the inner liner of the rice cooker into the rice cooker.

8. According to the rice cooking function, cook until you jump to keep warm, and then add green onions.

9. Taste the taste, if you don't think it's salty enough, you can add a small amount of salt to taste. Add a small amount of red wine, cover and continue to simmer for a while. Wait for the water in the pot to dry out, and it's done.