What dishes can be made with beef shutters? How to make beef shutters delicious

Stir-fried beef shutters. Ingredients: 300 grams of beef shutters, appropriate amount of green garlic and shredded red pepper, salt, monosodium glutamate, rice wine, water starch, ginger slices, and salad oil.

Method: After blanching the beef shutters, cut them into serrated pieces. Put the pot on the fire, put in the oil to heat, add the ginger slices, add the belly slices, red pepper shreds, green garlic and stir-fry, season with salt, monosodium glutamate and rice wine, stir-fry well and thicken, and put it on a plate.

Stir-fried beef shutters.

Ingredients: Cooked beef shovers, appropriate amount of red pepper, salt, monosodium glutamate, pepper, salad oil.

Method: Heat the oil pan, add the garlic and fry until fragrant, then add cooked beef shutters, green pepper shreds, red pepper shreds, salt, monosodium glutamate and stir-fry a few times, sprinkle with pepper.

Stir-fried beef shutters with coriander.

Ingredients: 100 grams of coriander, 450 grams of beef shutters, shredded ginger, cooking wine, salt, light soy sauce, monosodium glutamate, salad oil.

Method: Wash the beef shutters and cut them into shreds. Wash the parsley and cut into sections. Heat oil in the pot, put ginger shreds in the pot, add beef shutters and stir-fry slightly, cook cooking wine, add salt, light soy sauce, monosodium glutamate and stir-fry evenly, and finally put coriander and stir-fry well.

Cut the cooked beef shutters and money belly into shreds, add rapeseed oil to the pot and add green onions, ginger and garlic, and then add seasonings such as hot sauce and water to make a spicy marinade, and then put the cut belly shreds into the pot and cook a little, take out and put it in the plate with bean sprouts, sprinkle the material on it, pour hot oil, and the delicacy is ready.

Wild vegetables meet beef shutters, and through ingenious techniques, you can make a very good meal!

1 hot and sour beef shutters.

Hot and sour beef shutter introduction:

White and green, the entrance is crisp and tender, and the fresh fragrance is slightly sour and spicy.

Ingredients: Ingredients: 100 grams of tripe, seasoning: 50 grams of coriander, 10 grams of vegetable oil, 1 gram of sesame oil, 1 gram of monosodium glutamate, 1 gram of pepper, 5 grams of chili pepper (red, sharp, dry), 3 grams of green onions, 2 grams of ginger, 2 grams of white-skinned garlic, 2 grams of star anise, 5 grams of pea starch.

Method:1After the beef shutters are soaked and washed, put them in a pot of boiling water, add green onions, ginger slices, and ingredients to cook and remove them;

2.Cool with cold water and cut into thin strips;

3.Wash the coriander and remove the leaves, cut the stems into inch segments, and cut the dried chili peppers into thin strips;

4.Put the wok on the fire, pour in 10 grams of vegetable oil, put in the garlic slices after heating, put in the shredded chili pepper, green onion and ginger, shredded shredded shreds, cook in cooking wine and stir-fry a few times, then add other seasonings and stir-fry, add coriander segments, pour in water starch, drip in oil, and put it on the plate.

2. Beef shutters in cold salad.

Introduction to cold beef shutters:

In addition to shabu-shabu, beef shutters are also more commonly eaten. In addition to the seasonings to be relatively complete, the beef shutters should not be cooked too old, otherwise the whole dish will lose its charm.

Ingredients: 200 grams of fresh beef shutters, 2 heads of garlic, 20 grams of chili oil, 3 grams of sesame oil, 5 grams of salt, 3 grams of cooked sesame seeds, 3 grams of soy sauce and vinegar, 3 grams of pepper, 3 grams of monosodium glutamate.

Method:1Cut the beef shutters into shreds, blanch them in boiling water for 3 minutes in a leaky scoop, drain the water out of the pot and set aside; Garlic mashed into minced pieces.

2.In the mixing basin, pour in the cooled beef shreds, add salt, chili oil, sesame oil, garlic, pepper, soy sauce, vinegar, monosodium glutamate and mix well, sprinkle with sesame seeds.

3. Cabbage beef shutter soup.

Ingredients for cabbage beef shutter soup:

Ingredients: 500 grams of beef shutters, 1,000 grams of fresh cabbage, 6 slices of ginger, appropriate amounts of peanut oil, refined salt and monosodium glutamate.

Method: 1. Soak the beef shutters in water, wash and cut into pieces. Wash the ginger and fresh cabbage and set aside.

2. Stir-fry the ginger in a hot oil pan, add the beef shutters and stir-fry slightly, shovel and set aside.

3. Put the beef shutters, cabbage and ginger into a clay pot, add an appropriate amount of water, change to a simmer for 2 hours after boiling, add refined salt and monosodium glutamate to taste, and then eat.

Efficacy: Flattening the spleen and stomach, appetizing and dampness.

Hairy tripe and shutters can be made into the following dishes:

Prepare the ingredients as follows: 200 grams of duck blood, 200 grams of hairy tripe, 100 grams of beef shutters, 100 grams of luncheon meat, 100 grams of pork intestine, 50 grams of soybean sprouts, 2 tablespoons of bean paste, 5 millet spicy, 10 dried chilies, 30 grams of Chongqing hot pot base, 2 shallots, 10 grams of ginger, 10 grams of garlic, 200 ml of chicken broth, 10 ml of rice wine, 1 teaspoon of salt.

The specific method is as follows: duck blood and luncheon meat cut into 10 mm thick slices, shutters washed, cut into comb-shaped filaments, large intestine slices, dried chili peppers and millet spicy chili peppers cut into rings, ginger slices, minced garlic, green onion chopped green onions, duck blood into a hot water pot, add green onion ginger and cooking wine to the pot, boil for 1 minute and then remove for later use, pour rapeseed oil into the wok, put in the dry chili pepper and fry over low heat, pour in soybean sprouts and salt and stir-fry until the bean sprouts are fried, put it out and spread it into the bottom of the bowl, pour a little rapeseed oil into the pot, and fry the Chongqing hot pot base and bean paste over high heat. Pour in millet spicy, add rice wine and chicken stock, boil over high heat, put in luncheon meat, duck blood, and large intestine in turn, cook for 3 minutes, then put in beef shutters and hairy tripe and cook for 1 minute, then turn off the heat, put it in a bowl, put minced garlic and green onion on top, pour 3 tablespoons of rapeseed oil into the wok, put the dried chili pepper and pepper into it when it is hot, turn 1 section to fry the fragrance and turn off the fire, and pour it on the hairy blood!

Beef shutters and hairy belly are silly and silly to distinguish, the most crisp method, the taste is awesome and too enjoyable.

Spicy beef shutters.

Ingredients: 300 grams of beef shutters, vegetable oil, dried chili peppers, Sichuan pepper, vinegar, salt, flavor sauce (soy sauce, cooking wine, monosodium glutamate, ginger slices, garlic slices, diced green onions, water starch, sesame oil, clear soup).

Method: Clean the beef shutters, boil them in a pot until they are soft and rotten, remove them, cut them into strips, and drain them. Pour oil into the pot and boil it until it is hot, put in the pepper fried slot, take it out, then put in the dried chili pepper segment and fry it until purple-black, put in the processed beef shutter and stir-fry, pour in the adjusted sauce, cook until the juice is collected, pour in vinegar, sprinkle salt and mix well.

Hot and sour beef shutters.

Ingredients: 100 grams of beef shutters, coriander segments, vegetable oil, sesame oil, cooking wine, vinegar, salt, monosodium glutamate, pepper, dried red pepper shreds, green onion segments, ginger slices, garlic slices, ingredients, water starch.

Method: Soak the beef shutters and wash them, put them in a pot of boiling water, add green onions, ginger slices, and ingredients to cook and take out, and cut them into thin strips after cooling with cold water. Pour oil into the pot and heat it, put in garlic slices, add dried red pepper shreds, green onions, ginger slices, beef shutters and stir-fry a few times, cook cooking wine, vinegar, and then add salt, pepper, monosodium glutamate to taste, add coriander segments, thicken with water starch, and drizzle sesame oil.

In this way, the water in the shutters can also be vacated and eaten is the best, the sesame oil and the red oil in the Lao Gan Ma spicy sauce are mixed, blanched with boiling water, and there will be no water when it is cooled), monosodium glutamate, plus ginger and garlic), add cabbage to a simmer for 1 hour (you can add an appropriate amount of monosodium glutamate before serving).

2- Stir-fry the beef shutters, then add the beef shutters, vinegar:

Red oil shutters, salt, Hunan flavor with sharp peppers, minced coriander. It is done, and the cow shutters are exploded: put a little salt when controlling the water, add an appropriate amount of water, and control the moisture (main points:

Cut the shutters into one-inch long strips:

Put more oil and stir-fry the condiments first (Sichuan-style with pickled chili, fry ten times to get out of the pot, and there are several ways to eat, I have to order every time I eat shabu mutton, put minced green onions.

Beef offal hot pot.

1. Soup base of beef offal: mainly including: star anise, grass fruit, orange peel, cinnamon, dried chili, cumin grains, 5 grams of pepper noodles, two catties of radish, refined salt, dark soy sauce, sugar, liquor, and appropriate amount of monosodium glutamate.

2. The practice of beef offal is very simple, its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef shutters, beef lungs and so on.

Steps: First wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, beef shutters, beef lung, etc.) and radish, put the cut raw materials into boiling water, and constantly skim off the foam, see that the meat is white and red, filter the soup, and then add clean water, add radish and the soup at the bottom of the pot packed with gauze bags (star anise, grass fruit, orange peel, cinnamon, dried chili, cumin grains, pepper noodles, dark soy sauce), boil for about 30 minutes (15 minutes in the pressure cooker), Switch to low heat and continue to cook for an hour (half an hour in a pressure cooker), cook until beef and beef offal are crispy but not rotten, add refined salt, dark soy sauce, sugar, white wine, and monosodium glutamate.

150 grams of fresh beef bones, beef offal (tripe, heart, tongue, scalp, etc.), chili oil, soy sauce, 25 grams of Sichuan pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, Sichuan pepper, and cinnamon, 125 grams of refined salt, and 50 grams of liquor.

Method] 1. Wash the beef bones and offal. Beef bones are broken and put in the pot together with the offal, add water (to drown the beef as the degree), boil with a strong fire, and constantly skim off the foam, see that the offal is white-red, decant the soup, the beef bones, the offal are still in the pot, pour the old brine, put the spice bag (the pepper, cinnamon, star anise are wrapped with cloth), white wine and refined salt, and then add about 400 grams of water, boil for about 30 minutes, change to low heat and continue to burn for 1 5 hours, cook until the offal is crispy but not rotten, take it out and let it cool.

2. Add monosodium glutamate, chili oil, soy sauce and peppercorn noodles to make a sauce.

3. Cut the cooled beef offal into slices 4 cm long, 2 cm wide and 0 2 cm thick, mix them together, and pour them into the soup.

2. Finely chop the garlic and cut the coriander and chives into small pieces.

3. Put 300 grams of water in the pot, bring to a boil over high heat, put in the cut beef shutters, blanch in boiling water, and quickly pour in a colander to control the water for later use.

4. Heat about 20 grams of oil in a pot, heat it over high heat, take a bowl, put the chili noodles into the bowl, mix it with cold oil to prevent the chili noodles from becoming paste, and boil the hot oil in the pot to make red oil.

5. Take a clean bowl and put garlic juice, salt, monosodium glutamate, sugar, rice vinegar, peanut oil, sesame oil, boiled red oil, and Lao Gan Ma black bean sauce, mix well and mix well to make red oil juice.

6. Put the blanched water and hair shutters into the plate, pour the adjusted red oil juice on it, and sprinkle with coriander.

7. Such a nutritious and delicious beef shutter meat dish can be completed.

Curry beef shutter soup.

Preparation of curry beef shutter soup.

The curry beef shutter soup is a common dish in the recipe of healthy soup porridge, the curry cow shutter soup taste belongs to the curry flavor, the practice is classified, but how to make the curry beef shutter soup is the best, mainly depends on your own taste habits to adjust the details, let yourself follow the feeling to make this curry beef shutter soup! ”

Tags: curry roast twenty minutes simple.

Ingredients: beef shutters (to taste) and onions (to taste).

Seasoning: Soup Treasure (Appropriate Amount) Curry Powder (Appropriate Amount) Cooking Oil (Appropriate Amount) Salt (Appropriate Amount) Kitchen Utensils None 1 Ingredients: Beef shutters, onions, Soup Treasure.

Flavoring: salt, curry powder, cooking oil.

2 Wash the onion and remove the old petals and cut into minced pieces; Wash the louver several times and cut it into thin strips along the folds.

3 Add oil to the pot on the fire, and when it is 40% hot, add the minced onion and stir-fry over low heat until fragrant.

4 After frying the brown, remove from the heat and add the curry powder to stir into an oil curry.

5 Add chicken broth and salt to cook.

6 When the soup boils, add the shredded shreds, blanch them slightly and put them into a bowl, and then scoop in the soup.

7 Features: Crisp, tender and palatable, delicious taste.

Stir-fried beef shutters with onions.

Ingredients for stir-fried beef shutters with onions.

200 grams of beef shutters, 50 grams of onion, 3 grams of ginger, 3 grams of garlic, 5 grams of coriander, 5 grams of oil, 1 tablespoon of salt, 1 tablespoon of Pixian bean paste, 1 tablespoon of sugar, spoon of monosodium glutamate.

Steps to stir-fry beef shutters with onions.

Step 1: The beef shutters I bought today are super good, very fresh and clean.

Step 2: Shred the beef shutters and blanch them in boiling water to remove grease and impurities.

Step 3: Blanch the beef shutters and rinse them several times in cold water, rinse and drain the waterStep 4

Prepare raw materials onions, beef shutters, coriander.

Step 5: Cut the onion into shreds.

Step 6: Heat the oil in a pot and stir-fry the ginger and garlic until fragrant.

Step 7: Add Pixian bean paste and sugar and stir-fry well.

Step 8: Add the shredded onion and stir-fry quickly over high heat.

Step 9: Add the beef shutters and stir-fry well with salt at the same time.

Step 10: Finally, add MSG, stir-fry evenly, sprinkle with coriander to enhance freshness, and then enjoy out of the pot Step 11

Stir-fried beef shutters with spicy and delicious onions are served on a plate and you're done with step 12

It is great to eat with millet porridge and square cake.

Step 13: Beef shutters are crispy and delicious, and the aroma of onions is mixed with a memorable aftertasteStep 14

Beef shutters are very nutritious and beneficial to the body when consumed regularly.

Step 15: Cooking food in a different way every day is the happiest thing for me.

Tips for stir-frying beef shutters with onions.

The practice of dry pot beef shutters is actually very simple. If you want to eat the authentic dry pot beef shutters made by yourself, follow the following steps to make them carefully, 1Add an appropriate amount of water to the pot, add a little cooking wine and white vinegar to boil, add the beef shutters and cook for 1 minute, then remove them;

2.Soak the beef shutters in cool water, drain the water and cut into thin strips;

3.Finely chop two slices of ginger and mince the garlic;

4.In another pot, put two tablespoons of oil and heat over high heat; Bring the oil to 60% heat, add the dried chilies, and add a tablespoon of chili paste;

5.Add the sliced beef shutters and stir-fry over high heat, then add various seasonings such as soy sauce.

1.Add an appropriate amount of water to the pot, add a little cooking wine and white vinegar to boil, add the beef shutters and cook for 1 minute, then remove them;

2.Soak the beef shutters in cool water, drain the water and cut into thin strips;

3.Finely chop two slices of ginger and mince the garlic;

4.In another pot, put two tablespoons of oil and heat over high heat; Bring the oil to 60% heat, add the dried chilies, and add a tablespoon of chili paste;

5.Stir-fry over low heat for one minute, turn off the heat and pour the red oil into a bowl; Add ginger, minced garlic and salt; white sugar, chicken essence, white vinegar; Stir well;