Ingredients: 500 grams of beef hind leg meat, water about 1500 grams. About 40 grams of dried tangerine peel. Salt, cooking wine, monosodium glutamate, pepper, sugar, soy sauce, sesame oil, Chili oil, sugar, peanut oil, dried Chili, onion, ginger and pepper. Chenpi beef ham
manufacturing process
1. Remove fat and tendons from beef, cut it into thin and even slices, soak it in clear water, drain it, then fry it in hot oil until it is broken, and take it out and drain it.
2. Boil the blood soaked in beef slices in a pot, skim off the blood foam, and clarify from the fire for later use.
3. Add a little sesame oil to another oil pan, heat it, add pepper and stir-fry until fragrant (don't stir-fry), take out pepper, stir-fry onion, ginger slices, dried tangerine peel and dried pepper several times in turn, and then add cooking wine, soy sauce, beef water, refined salt, white sugar, pepper, sugar and beef slices.
4. After boiling, skim off the floating foam, cook thoroughly with low fire, and then collect the juice with high fire until it is thick. Finally, add monosodium glutamate, pour in the right amount of sesame oil and red oil and mix well, then pour out the beef slices and let them cool.
5. When eating, pick out the onions, ginger and peppers, put them on a plate and pour some juice on them.
Efficacy: Pericarpium Citri Tangerinae has the effects of regulating qi, harmonizing middle warmer, eliminating dampness and resolving phlegm. It has certain curative effect on spleen and stomach qi stagnation syndrome, wet phlegm, cold phlegm and cough. Beef has the functions of invigorating spleen and kidney, invigorating qi and nourishing blood, strengthening tendons and bones. Dried tangerine peel beef has the effects of relieving cough and resolving phlegm, promoting fluid production and appetizing, and promoting digestion.
Second, sauce beef ham
Ingredients: beef ham, spiced powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine.
manufacturing process
1. Cut a whole piece of beef ham (weighing 2 Jin) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: The tendon and meat in the calf are more suitable for making sauce beef.
2. Put a proper amount of water (without beef) into the pot, and then add five spices powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If you use a pressure cooker, you can cook it for about 10 minutes after charging.
3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat. It is best to cut vertically, so that it is not difficult to eat.
4. Put the cut beef on the plate. Take a little beef juice, heat it, pour it on the beef, and then add sesame oil and chopped green onion. PS: If the beef is light (especially the meat in the middle), you can add some soy sauce to the gravy or make sauce according to your own taste.
The rest of the broth can also be made into noodles, delicious!
Third, Huai Qi stewed beef and ham
Ingredients: beef (hind legs) 250g, yam (dried) medlar, longan meat. 20g of ginger, 3g of onion10g of salt, 0g of rice wine10g of rice wine10g of vegetable oil10g.
1. Peel ginger, wash it, mash it and soak it in rice wine to make ginger juice wine for later use;
2. Wash yam, medlar and longan, and put them in a stew;
3. Boil veal in a boiling water pot for about 3 minutes, pick up the English Cantonese menu, wash it, and cut it into pieces about 4 mm thick according to the pattern of the meat;
4. Heat the wok on medium heat, fry beef slices with oil and cook beef ham with ginger wine. After frying, put it in a saucepan and add ginger and onion;
5. Heat the wok over medium heat, add 500ml of boiling water, refined salt, monosodium glutamate and yellow wine, bring to a boil, pour into the saucepan, cover the lid, and stew in a steamer over medium heat for about 2 hours until soft and rotten. Take it out and remove the ginger and onion.