The practice of iron plate beef bones, the homely practice of cattle power bones

Ingredients: Cowboy bones.

Onion Chives.

Salt Thai hot sauce.

Red oil tempeh garlic.

Ground black pepper red wine.

10,000 characters soy sauce sugar.

Butter The preparation of sizzling cowboy bones.

Cowboy bones are thawed in the refrigerator and cut into sections.

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Marinate with red wine, salt, pepper.

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Shred the onion and mince the chives and garlic.

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Stir-fry the garlic in a pan.

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Add Thai hot sauce, red oil tempeh, stir-fry until fragrant and red oil.

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Add a little soy sauce, sugar and water and boil into juice.

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Add butter to a frying pan and stir-fry the shredded onion.

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Stir-fry the shredded onion until fragrant, and heat it on an iron plate.

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Leave the bottom oil in the pan and fry the beef ribs.

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Cook in red wine and fry on both sides.

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Pour in the juice you just made and bring to a boil over high heat.

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Quickly remove from the pan, pour over the hot iron plate, sprinkle with chopped chives, and serve hot.

Prepare 2 pounds of cowboy bones.

Required excipients: black pepper, 15 grams of minced garlic, 15 grams of minced ginger, 25 grams of light soy sauce, grams of baking soda, 5 grams of sesame oil, 200 grams of water, 5 grams of sugar, grams of beef powder, grams of monosodium glutamate.

Teppanyaki cowboy bones to prepare steps.

Put all the seasoning in a small bowl and stir thoroughly, put the cowboy bones in an iron plate, sprinkle the seasoned ingredients evenly on the cowboy bones and submerge, and submerge the cowboy bones on one side for about an hour. Heat a frying pan, add a small spoon of oil, put the cowboy bones in the pan and fry for 1 minute and a half on each side, until it is slightly golden brown. You can decorate it with your favorite things.

1.Remove the fascia from the cowboy bones, chop them into 20 cm long pieces, flush away the blood, add ginger and scallion water, star anise and soak for 30 minutes, and put 5 grams of food powder, 5 grams of loose meat powder, and 10 grams of corn starch for later use.

2.Stir the red oil, spicy sauce, sugar, monosodium glutamate, cooking wine, and chicken essence in the pot over low heat to form juice and set aside.

3.Heat the oil in a pan, fry the cowboy bones over low heat, put them on the iron plate at the bottom of the onion, pour the fried sauce and sprinkle the millet spicy rings.

I come to this question, the method of sizzling beef bones, I think this is different, if it is the method of sizzling beef bones, I think that the beef bones should be boiled for a long time with a large amount of oil at high temperature.

Through long-term cooking, the nutrients are completely precipitated, which is very beneficial and nutritious for the elderly, children, and pregnant women.

Ingredients: Cowboy bone steak, garlic paste, crushed black pepper.

Seasoning: vegetable or olive oil, salt, canned sauce.

Method: Wash the cowboy bone steak, drain the water, mix well with garlic, crushed black pepper and salt for later use. Heat the frying ribs in a frying pan and oil until golden brown on both sides, then add a little sauce to the plate (the heat is just ripe, and traditional restaurants will fry them until they are 50% or 7 ripe).

Raw materials for pan-fried cowboy bones: cowboy bones, red and yellow bell peppers. Seasoning: butter, garlic, oyster sauce, chopped black pepper, salt, red wine, sugar.

Method: 1. Cut the cowboy bone into three sections;

2. Marinate with black pepper, red wine and salt;

3. Cut the red and yellow bell peppers into strips and pat the garlic into minced pieces;

4. Put butter in the pan and melt;

5. Stir-fry the garlic fragrantly, add the pepper strips and stir-fry;

6. Take out the bell pepper barcode and put it at the bottom of the plate;

The soup boiling time needs about 2-3 hours, if the meat is hard, it is laborious to insert it, and the blood water comes out of the fork hole after pulling out, and it still needs to be boiled again, and after the meat is all cooked, it needs to be filtered with Luo or a fine cloth to remove impurities, and it can be served.

1. Beef bones are generally larger and harder, when you buy them in the market, please chop them into small pieces, clean them at home, and fly the water for five minutes, (add a few slices of ginger to the water to remove the smell).

2. Cut the tomatoes, onions and potatoes.

3. Put all the ingredients into the soup pot and add a few drops of vinegar (so that the calcium in the bones can be more easily dissolved into the soup).

1. Add water to the pot and bring to a boil, put the beef ribs and cook for 3-4 minutes, remove and wash;

2. Remove from the pot and add water, add beef ribs, star anise, ginger slices, orange peel;

3. Bring the heat to a boil, turn to medium heat for 45 minutes, add red dates and rice wine;

4. Simmer for 1 hour until the meat is crispy;

5. Take the casserole and put in vermicelli, rice cakes, red dates and beef ribs;

6. Add the beef broth and a little salt, sprinkle with chopped green onions, and cook for a few minutes.

1. The beef bones should be cut into small pieces to expose the bone marrow, so that the essence can be fully integrated into the soup.

2. Beef bones are hard, and it is difficult to chop the kitchen knife at home, so it is best to ask the merchant to do it for you when you buy it.

3. Because there is a lot of blood stains on beef and beef bones, it is directly put into the hidden key soup pot and boiled to beat the foam, which is not easy to laugh at and thorough, and finally makes the soup taste fishy. Therefore, it is necessary to fly water in advance and clean it to ensure that the final soup tastes mellow.

4. If you want to make a milky white soup from beef bones, the time will be longer than that of pork bone soup, at least three hours.

5. Add a few drops of vinegar to the bone broth to make it easier for the calcium in the bones to dissolve into the soup, which is also effective for other soups.

6. If you want to save trouble, you can put it in an electric purple clay pot and simmer it regularly, if you put it in an ordinary pressure cooker, the bone broth pressed out is not milky white, it is clearer.

7. Although the beef bones or lamb bones bought in the market are cleanly shaved, the soup will not have much effect, and if a little beef is added, the taste will be more delicious.

8. The boiled beef bone broth oil is large, use a spoon to remove the fat and foam floating on it before drinking, and add a little salt.

Citronella beef ribs.

Ingredients: 1000g beef ribs, lemongrass, coriander, celery, salt, sugar, garlic juice, Thai juice, black pepper mustard.

Method: Finely chop celery, lemongrass and coriander and beat into juice; Marinate the beef ribs with crushed vegetable juice, salt, sugar and garlic juice for 8 hours, and bake in the oven at 220 degrees for 2 hours until the bones are removed; Put the beef ribs on a plate (change the knife after serving), decorate the bones, and add Thai sauce and black pepper mustard sauce to the dish separately, and serve it for dipping.

The key to cheating: the amount of lemongrass should be well controlled, especially the taste should not be too heavy.

Roasted black pepper snowflake beef ribs.

Ingredients: 750 grams of snowflake beef ribs, 150 grams of shredded white radish and shredded carrot, a little ginger and green onion.

Seasoning: spices (star anise, kaempfera, cinnamon, cumin, etc.), black pepper juice, salt, monosodium glutamate.

Method: Vertical shed.

1. Take the beef ribs clean (put the ribs on the plate after boiling water and set aside), marinate them in a pot with ginger slices, green onion knots and spices for 5 hours, take them out and bake them in the oven for 10 minutes until cooked, and then change them into pieces and put them on the ribs on the plate.

2. Put the black pepper juice in the net pot and boil, pour the flavor on the top of the beef slices, and put the shredded radish mixed on the side of the plate.

1. Ingredients: 500g of denim bones.

2. Ingredients: appropriate amount of butter, appropriate amount of salt, appropriate amount of onion, appropriate amount of chives, appropriate amount of Thai hot sauce, appropriate amount of red oil black bean sauce, appropriate amount of garlic, appropriate amount of black pepper, appropriate amount of red wine, appropriate amount of Wanzi soy sauce, appropriate amount of sugar.

3. Defrost the cowboy bones in the refrigerator and cut them into sections.

4. Marinate in red wine, salt and pepper.

5. Shred the onion and mince the chives and garlic.

6. Put oil in the pot and stir-fry the garlic.

7. Add Thai hot sauce, red oil and tempeh, stir-fry the fragrance and red oil.

8. Add a little soy sauce, sugar and water and boil into juice.

9. Take another frying pan, put the butter tungju melted, and stir-fry the shredded onion.

10. Stir-fry the shredded onion until fragrant, and heat it on an iron plate.

11. Leave the bottom oil in the pan and fry the meat and cowboy bones.

12. Cook the red wine and fry on both sides.

13. Pour in the juice you just made and bring to a boil.

14. Quickly remove from the pan, pour on the hot iron plate, sprinkle with chopped chives, and eat while hot.

The tutorial on how to make beef bones is as follows:

Ingredients: half a beef bone.

Excipients: a pinch of salt, 1 tablespoon of vinegar, appropriate amount of ginger, 10 ml of cooking wine, appropriate amount of shallot socks, a little milk.

1. Half a beef bone, chop it, wash the beef bones, and put it in the rice cooker. Add water to the highest water line, add green onion knots, ginger slices, and 10ml of cooking wine.

2. The rice cooker starts the soup function, and if you use a casserole, boil the soup over high heat. When the soup is about to boil, there will be a lot of floating powder, so use a large spoon to skim off the floating dust.

3. Add a small spoon of vinegar 10ml, cover with a lid and cook for 4 hours. If you use a casserole, change to the lowest heat and boil for 3-4 hours.

4. After 4 hours of cooking, there is a thick layer of oil on the surface, separating the soup and oil into two bowls. If you put the oil, you can use the source to return to it, and you usually put a little bit when you cook the vegetable soup, which is very fragrant.

5. The soup can be mixed with a little salt and pure milk, which is particularly delicious. The bones can be dipped in soy sauce or salt and pepper, and eaten by grabbing and gnawing.

1. Blanch the beef bones in a pot under cold water, boil the water for 2-3 minutes, because the beef bones are thicker, and boil them for a long time to completely remove the blood.

2. Plug in the electric pressure cooker and rotate the unlocking twist counterclockwise to ensure that it is unlocked.

3. Press the silver button again to open the lid.

4. Wash the blanched beef bones, put them in the inner tank of the steel ball kettle, add water to cover the beef bones, and put in ginger slices.

5. Close the lid and make sure the lock key is twisted.

6. The beef bone broth has been boiled after an hour! Milky white soup.

7. I took a piece of cow bone and tested it with teeth to suppress it, and it can be easily bitten off.

8. There are still many tendons in the joints of beef bones, this is the state after soaking for an hour, the tendons are soaked, and the collagen is very thick.

9. I refrigerated the beef bone soup overnight and made borscht the next day. Look at the soup that has clumped, like pudding, how thick the soup is! If you think it's too thick, you can mix it with some water, or just divide it into pieces and freeze it in the refrigerator, and you can add some water to make soup later.

10. Prepare tomato sauce, chop shallots, peel tomatoes, carrots and potatoes and cut tomatoes, carrots and potatoes into cubes, and put them into the inner tank of the steel ball kettle.

11. Use the rapid deboning mode for 17 minutes.

12. Melt the butter in a nonstick skillet.

13. Add the chopped shallots, stir-fry them until golden brown, then turn off the heat and set aside, if there is too much oil, you can filter out.

14. The soup is ready, take out the potatoes and carrots, leave the tomatoes in it, and then add the fried shallots and nine-story towers, you can also use basil leaves, its characteristic fragrance and tomato flavor are very compatible, if not, omit. Mix well and use a blender to stir the soup and ingredients.

15. Filter the stirred soup, if you use a wall breaker, you can ignore the filter.

16. Add tomato paste and mix well.

17. You can add frozen green beans to match the color, add salt, boil over an open flame, and finally try the taste to adjust the acidity and saltiness.

1. After buying beef bones, if you have time, soak them in cold water to remove the blood.

2. If you don't have time, wash it with cold water and put it in a pot to boil.

3. Wash and put it in water, boil over high heat, and the dirt will naturally come out after boiling. Boil, boil for 5-8 minutes.

4. After boiling, blood clots and other dirt are clearly visible.

5. Skim the above things and continue to cook, in fact, there are many under the bones, and the blood clots are very large, even if you stir them, they will not float up, so my method is to throw away all the scalding of the first water, and then wash it with cold water.

6. Don't worry about the loss of good luck, in fact, the nutrition will not be cooked in a short period of time without a chain, which is why we say that the longer the soup should be cooked, the better.

7. After the beef bones are washed, put them in cold water for the second time, and put in the basic seasonings to make the soup officially.

8. Put peppercorns, spices, and thyme. Add the green onion, ginger and garlic.

10. Use a pressure cooker and press for 40 minutes. Once cool, it's ready to cook.

11. Usually boil and blanch and cool, divide it into several portions and put it in different boxes to freeze, and take out a box of boiled noodles or put various dishes into it when eating.