1. Beef with green pepper
Raw materials:
Beef, green pepper, sesame oil, ginger, salt, cooking wine, garlic, soy sauce, oil consumption.
Exercise:
1. Prepare the materials first and cut the green pepper, beef, ginger and garlic. Marinate beef with ginger and cooking wine 10 minutes or so.
2, from the pot, pour in Yi Shu Hall sesame oil, add garlic, saute, and then pour in beef and stir fry for about 3 to 5 minutes. Re-appear
3. stir-fry green peppers. After pouring the oil, stir-fry the green pepper for 2 to 3 minutes.
4. Then pour the beef together and stir fry for about 1 minute, and then add the prepared soy sauce, oil consumption and salt to taste.
Tips:
Be sure to marinate with cooking wine, because it can remove the smell of beef. It is recommended to choose sesame oil to copy, which will taste better and be healthy.
2. Dry mixed beef
Ingredients: beef 1 50g, fried peanuts 1 0g, cooked Chili oil10g, soy sauce 40g, onion 5g, salt10g, sugar10g, pepper and monosodium glutamate a little each.
Exercise:
1. Wash the beef, cook it in a boiling pot, take it out and let it cool, then cut it into pieces; Cut the onion into two pieces. 5 cm long segment; Peanuts are ground very finely.
2. Put the beef slices into a bowl, add salt and mix well to taste, then add Chili oil, sugar, soy sauce, monosodium glutamate and pepper powder and mix well. Finally, add onion and fried peanuts (or fried sesame seeds), mix well and serve.
Features:
Spicy and delicious, both wine and rice are suitable.
Mixed spicy beef
Raw materials: 750g of beef hind leg meat, 25g of yellow rice wine, 50g of onion 1 5g, 50g of soy sauce, 5g of sesame, 0g of refined salt1g, 30 Chinese prickly ash, 5g of sugar, 2g of sesame oil15g, 2g of monosodium glutamate, 5g of dried Chili powder and 0g of onion segments/kloc-0.
Exercise:
1. Wash calf hind leg meat, cut it into two parts, soak it in cold water for 1 hour, then take it out, put it in a soup pot, add clear soup, onion, ginger, pepper and yellow wine, bring it to a boil, skim the floating foam, and turn to low heat for 3 hours. When the beef is 90% rotten, take out the soup and let it cool.
2. Stir-fry sesame seeds and let them cool; Wash scallion and cut into powder; Put the dried Chili powder into a bowl, add appropriate amount of boiling water to adjust the humidity, and pour in 80% hot sesame oil and mix well. Put Zanthoxylum bungeanum in a pot, bake it to brown with low fire, take it out and grind it into powder, and mix it with Chili oil, sugar, refined salt, monosodium glutamate, pepper powder and soy sauce to make spicy juice.
3. Cut the cooked beef into rectangular thin slices, put them on a plate, drizzle with hot sauce, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.
Features:
Beef is flexible, spicy and delicious, and it is most suitable for wine.
4. White-cut beef
Raw materials: beef tendon 600g, white soy sauce 25g, shredded red pepper 20g, monosodium glutamate 1g, coriander 5g, sesame oil 25g, garlic 10g, refined salt 1g, onion 10g, ginger 5g, star anise 2g and yellow wine 65438.
Exercise:
65438+
2. Slice the beef, arrange it neatly in a flat plate, mix the white soy sauce, monosodium glutamate and sesame oil in a bowl, pour it on the beef slices, sprinkle with coriander, shredded red pepper and minced garlic, and serve.
Features:
Beef is gray, original, crisp and delicious.
5. Grilled shredded pork and lettuce
Raw materials:
Raw and lean beef 150g, clean vegetables 150g, egg white 1, wet starch 40g, cooked soybean oil 500g (actual dosage 50g), refined salt, monosodium glutamate, pepper granules, shredded ginger and shredded onion.
Exercise:
1。 Shred raw beef, grab it evenly with a little salt, wet starch and egg white, put it in warm oil and spread it out quickly. Take it out when it changes color, cool it with cold water and drain it. Shred lettuce, blanch thoroughly with boiling water, take out, supercool with cold water, drain and plate.
2。 Put shredded pork, shredded onion and shredded ginger on shredded lettuce, pour in fried pepper oil, stew for a while, add refined salt and monosodium glutamate and mix well.
Features:
Delicious, crisp and tender.
6.beef jelly
Raw materials:
Beef100g, trotters 500g, balsamic vinegar10g, onion 20g, shredded ginger 2g, ginger10g, yellow rice wine100g, refined salt, 4 star anises.
Exercise:
1. Wash beef and cut into pieces. Burn the hair on the hoof with fire, scrape it clean, cut it into pieces along the joint with a knife, blanch it in a water pot, pick it up, put it in a soup pot with beef, add clear water, add onion, ginger, yellow wine and star anise, and simmer on low fire until the hoof is crisp and boneless. When the soup thickens, add salt to taste, remove it from the fire, and pour the soup into a rectangular aluminum plate until it cools.
2. Cut the frozen beef into pieces, put it on a plate, add shredded ginger and pour in balsamic vinegar.
Features:
The aspic is soft, smooth and white, and tastes salty and sour.
7.sliced beef salad
Raw materials:
300g of cooked beef and ham, 50g of garlic10g, 50g of tomato sauce, 2g of white vinegar, 200g of tender cucumber, 50g of sugar10g, 50g of sesame oil and 3g of refined salt.
Exercise:
1。 Slice the cooked beef and ham and enlarge the bowl; Peel garlic, wash, mash and chop into fine powder; Wash the tender cucumber, slice it, marinate it with salt and squeeze out the water.
2。 Mix the cooked beef leg and cucumber slices in an enlarged bowl, add minced garlic, tomato sauce, white sugar, white vinegar and sesame oil, and serve.
Features:
Sweet and sour, refreshing and delicious, cold dishes in summer.
8. Hot beef mixed with double silk
Raw materials:
Cooked lean beef 100g, dried bean curd 100g, cabbage heart 100g, a little coriander, salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil.
Exercise:
1。 Shredding cooked beef and dried bean curd, blanching with boiling water, taking out, supercooling with cold water, and draining; Wash and shred cabbage; Wash coriander and cut it into half a centimeter long sections for later use; Mix salt, soy sauce, monosodium glutamate, vinegar, spicy soy sauce and sesame oil into sauce for later use.
2. Put shredded Chinese cabbage into the dish, then add dried bean curd, shredded pork and coriander in turn, and pour the juice of various seasonings.
Features:
Delicious.
9. Sichuan style red bull silk
Raw materials:
250g lean beef, 75g carrot, 50g celery, 50g garlic sprout, 5g shredded ginger, 0/25g edible oil, 40g Pixian watercress, 2g Sichuan salt, 5g soy sauce, 3g pepper powder, 75g wet starch, 0/5g cooking wine/kloc-0, 2g sugar and 5 vinegar.
Exercise:
1. Wash back beef, cut it into 4cm long thick shreds according to transverse ribs, put it in a bowl, and mix well with water, Sichuan salt and wet starch; Cut carrots into 4 cm long thick and thin wires; Cut celery into 3 cm long sections; Cut garlic seedlings into 3 cm long sections with a diagonal knife; Douban is ground very finely; Stir the soy sauce, sugar, vinegar and wet starch in a bowl to make juice.
2. After the wok is heated, put it on the fire. When the oil is heated to 60%, add shredded beef and stir fry a few times. Add watercress and shredded ginger and stir-fry until cherry red. Cook cooking wine, add shredded radish, celery and garlic sprouts until shredded radish becomes soft. Add the right amount of fruit juice, stir well, put it in a plate and sprinkle with pepper powder.
Features:
The meat is tender, spicy and colorful.
10. Sauteed beef slices
Raw materials:
200g of beef brisket, vegetable oil, sesame oil, soy sauce, Shaoxing wine, monosodium glutamate, starch, shredded onion and ginger, pepper water and refined salt.
Exercise:
1. Cut the beef into thin slices with a width of 1cm and a length of 2cm, put them in a bowl, add a proper amount of starch and a small amount of water, and stir well.
2. Put the wok on a big fire, add the base oil to heat it, put the meat slices into the wok, cut them with chopsticks and fry them until they are separated from each other, add shredded onion and ginger, Shaoxing wine, soy sauce, refined salt, monosodium glutamate and pepper water, stir-fry for a few times, thicken them quickly and pour sesame oil on them, and serve.
Features:
Delicious and delicious.
1 1. Silver shredded beef
Raw materials:
Tender beef 1 25g, fine vermicelli 25g, egg white 1 g, salt 1 g, wet starch 25g, onion 5g, Jiang Mo 5g, cooking wine 1 0g, monosodium glutamate1g and white pepper/kloc. 500 grams of lard and appropriate amount of soy sauce.
Exercise:
1. Cut the beef into 0 pieces. 5 cm square and 3 cm long silk, grab evenly with salt, egg white and wet starch.
2. Pour the oil into the pot. When the oil is heated to 70% to 80%, round the vermicelli and fry it in the pot. After the vermicelli turns white, take it out and put it on a plate for later use. Then, put the shredded pork into the pot, wait until the shredded pork turns white and take it out when it is 80% ripe.
3. Leave 10g hot oil in the pot, add oiled shredded pork, add onion, Jiang Mo, cooking wine, monosodium glutamate, soy sauce, white pepper and broth, thicken with wet starch, pour in sesame oil, and pour in fried vermicelli when serving.
Features:
White and red, shaped like chrysanthemum, fresh and tender meat; The vermicelli is crisp and fragrant with unique flavor.
12 Caiyuan Beef
Usage: 250g of tender beef, 250g of Chinese kale and 2 slices of ginger.
(1) 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon salad oil. (2) 1 tablespoon wine, 2 tablespoons oyster sauce, half a tablespoon sugar and half a tablespoon sauce.
Output: 1. Wash beef, slice it and marinate it with seasoning (1) for 20 minutes.
2. Break the kale into small pieces, wash it, blanch it with boiling water, and take a shower immediately after taking it out.
3. Oil the beef first, remove the excess oil, fry the ginger slices and cabbage with 2 tablespoons of oil, and then return the beef to the pot.
4. Pour in the seasoning (2) and stir well to serve.
Suitable for: hot pot, iron plate, charcoal barbecue, skewering, frying, beef rice, fat beef noodles.
13 braised beef with herbs Ingredients: 500g brisket, half onion (medium size), 1 tomato, 2 carrots.
Seasoning: coriander, black pepper, salt, red wine, tomato sauce 150.
Exercise:
1. Cut the beef into pieces, put it in a cold water pot, blanch it with fire, take it out, and rinse the blood foam with hot water.
2. Cut the onion into large grains, peel the tomato with boiling water and cut it into small pieces, and cut the carrot into hob pieces for later use.
3. Heat the oil in the pot. When it is 30% hot, add the onion and stir-fry it until the surface is slightly yellow.
4. Add tomatoes and stir-fry red oil.
5. Add parsley, black pepper and tomato sauce and mix well.
6. Pour boiling water (do not exceed the amount of beef)
7. Put the beef in, add the wine, boil it over high fire, cover it, and simmer for 2 hours.
8. Add carrots and salt to taste, then cover the pot and stew 1 hour!
14. curry beef
Ingredients: appropriate amount of beef, 1-2 onions, 4-5 potatoes, appropriate amount of cooking oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, appropriate amount of salt and appropriate amount of boiled water.
Exercise:
1. Cut beef into one-inch square pieces, shred onion, peel potatoes and cut into 2cm square pieces, and melt curry powder with 300ml boiling water for later use;
2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef for later use;
3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. After eating oil, add onion to beef and stir fry, then add potato pieces and stir fry together;
4. Then pour in the melted curry, stir well, cover the pot and simmer on low heat, stir from time to time, and try to decide whether to add salt according to personal taste;
5. When the potatoes are crisp and rotten, you can put the pot on the plate.
15. Fried beef with eggs
Exercise:
1. Slice beef, add marinade (soy sauce, ginger juice, wine, sugar, starch, peanut oil) and mix well. After soaking, pick it up for use. After breaking the eggs, add salt and mix well.
2. Put the beef soaked in oil into the egg liquid.
3. Heat the wok to a very hot temperature, add the oil, heat it, add the egg liquid, stir-fry over medium heat until the egg is solidified, sprinkle the onion and mix well, and serve.
16. Tomato beef soup
Raw materials: beef 1000g, tomato and soybean 425g 1 can, 4 tomatoes, onion 1, tomato sauce 300g, salt 10g.
Exercise:
1, the beef flies into water, and then it is washed with hot water.
2. Pour in a can of tomatoes and soybeans, cut beef, onions and tomatoes, and pour in tomato sauce.
3, add enough hot water at a time, keep 10 minutes after the fire boils, and turn to low heat for 50 minutes.
4, finally add salt to taste, you can drink.
17. roast beef with potatoes:
[Raw materials] Beef, organic potatoes and organic carrots
[Seasoning] Cooking wine, aniseed, organic onion, ginger slices, pepper, soy sauce, soy sauce, sugar and salt.
[Practice] 1. Wash beef and cut it into small pieces; 2, the pot is cold water; 3. After boiling, skim the floating foam; 4. Take it out and rinse it clean; 5. Put the beef into an electric pressure cooker, add cooking wine, aniseed, onion, ginger slices and appropriate amount of water and pressurize for 20 minutes; 6. Pour the beef and soup into the soup pot; 7. Add organic potato pieces; 8. Add carrot pieces; 9. Add pepper, soy sauce, soy sauce and sugar and bring to a boil; 10, simmer until potatoes and organic carrots are soft and rotten. Add some salt to taste and serve.
18. Sauced beef:
【 Material selection 】 The tendon of cattle front legs is thin and tender, with oil on both sides. After made into sauce beef, the meat is soft, oily but not greasy, and rich in nutrition.
[Accessories] Dried Chili, star anise, cinnamon, ginger, onion, soy sauce, cooking wine and sugar.
[Practice] 1. Wash and drain the beef, and cut the beef into several large pieces; 2. Wash the pot, add water, soy sauce, sugar, cooking wine, dried Chili, star anise, cinnamon, cooking wine, ginger, onion (cut into pieces) and beef, and boil the meat and all seasonings with strong fire, and turn to low heat for 60 minutes. In the meantime, roll up the beef tendon, otherwise it will be easy to paste the pot, and the beef will be cooked with chopsticks. ) take out the beef, cool it and cut it into thin slices.
19. Lily beef:
[Ingredients] Beef slices 150g, fresh lily 1 meatball.
[Seasoning] 2 onions, 1/3 green peppers, 1/2 tablespoons salt, 2 tablespoons soy sauce, 1 tablespoon white powder, 2 tablespoons water, 1 tablespoon oil (2 people).
[Practice &; # 93; : 1. Mix beef slices with soy sauce, white powder and water and marinate for half an hour.
2. Divide the lily, cut the onion into small pieces and slice the green pepper.
3. Heat the pot with 1/2 tbsp oil, add the beef, stir-fry until it is medium-cooked, and serve.
4. Heat the wok with half a tablespoon of oil, saute the shallots, then put down the lilies and green peppers and stir fry over high heat.
5. Add beef slices and salt and mix well, stir-fry until the fragrance comes out.
20. Beef with skin griddle:
Material: beef with skin1000g. Ingredients: 50 grams of pepper and 200 grams of white radish. Seasoning: 50g of vegetable oil, 3g of refined salt, 8g of monosodium glutamate, 5g of chicken essence, 20g of oyster sauce 10g, 20g of spice chili sauce, 20g of cooking wine, 20g of ginger, 50g of garlic seeds, 5g of star anise and cinnamon, 30g of dried whole pepper, 2g of pepper, 20g of red oil and 0/0g of sugar color/kloc-0.
Preparation method:
1, blanch the beef with skin thoroughly, wash it, put it in a pot and cook it until it is raw, take it out and cut it into pieces 4 cm long, 2.5 cm wide and 0.5 cm thick for later use. 2. Pedicel the red pepper and cut it into 1 cm long segments; Pedicel removal of garlic seeds; Cut ginger into thick slices; Peel the white radish and cut it into thick slices the size of beef.
3. Put a clean pot on a strong fire, put oil to 60% heat, stir-fry beef until bubbles appear on the skin, add spices, ginger slices and whole dried Chili, then cook cooking wine, stir-fry until the water is dry, add fresh soup, add refined salt, monosodium glutamate, chicken essence, oyster sauce and spicy girl Chili sauce to adjust the taste.
4. Put a clean pot on a big fire, add red oil, stir-fry garlic seeds and red pepper rings, pour beef with juice into the pot, then collect thick soup, and then take it out of the pot and put it into a dry pot with white radish.
Features: bright red in color, soft and waxy in quality, thick in juice and long in aftertaste.
2 1. Fried beef with cashew nuts:
Ingredients: lean beef 300g.
Ingredients: 60g cashew nuts, 5 dried peppers, 40g diced onion, 40g diced red pepper, 40g diced green pepper, ginger slices15g;
Seasoning: oyster sauce 15g, soy sauce 10g, yellow wine 15g, salt 2g, chicken essence 2g, sugar 3g, a little pepper, water starch and edible oil.
Production method;
1. Dice dried Chili, diced beef and sliced ginger with scissors.
2. Put the beef paste and diced beef into a bowl and sprinkle a little salt;
3. Add pepper, chicken essence, oyster sauce, soy sauce, yellow wine and water starch to the beef, and then grasp it repeatedly by hand until the meat is sticky and the water is fully absorbed;
4, blending a small bowl of juice, first put a little salt in the bowl;
5. Add pepper, chicken essence, sugar, oyster sauce, soy sauce, yellow rice wine and a little water starch to the bowl, drop a few drops of water and mix well.
6. Heat the frying spoon on the fire, inject proper amount of cooking oil, slide the diced beef into the slurry, and take out the diced beef for later use;
7. Leave the bottom oil in the pot, stir-fry the chopped green onion, ginger slices and diced dried peppers until fragrant, stir-fry the smooth diced beef over high fire, stir-fry the diced colored peppers over high fire, put them in a bowl and cook over high fire until the juice is collected, and finally pour in the fried cashews and stir them evenly.
22. Raw shredded beef
Raw materials:
300g beef tenderloin, Pak Lei100g, 25g fried sesame seeds, a little coriander, salt, monosodium glutamate, soy sauce, vinegar, spicy soy sauce, white sugar, white pepper, mashed garlic, shredded onion and sesame oil.
Exercise:
1. Shred beef tenderloin, mix well with vinegar, then wash off vinegar and blood with cold boiled water, and mix well with sesame seeds and various seasonings for later use; Wash coriander, drain and put it at the bottom of the plate.
2. Put shredded beef and shredded Pak Lei into a dish and mix well with coriander.
Features:
Spicy, fresh, fragrant, slightly sour, crisp and tender, with unique flavor.
Beef brochette beef brochette
beef roll
Wellington beef tenderloin
Pepper steak
Japanese beef Japanese beef
Curry beef balls
Beef medal with bacon beef tenderloin bacon roll
Beef slices with green peppers and beef tenderloin rolls with green peppers
Beef rolls with black pepper
Braised beef tongue with red wine
Beef steak concourse Xiao beef steak
Mexican beef
Grilled steak with pepper sauce and black pepper steak
Fei er te si ke filet mignon
Ham and ham. Veal sausage, ham and cowboy sausage
Mini hamburger Mini hamburger
ox tail soup
Fried beef steak iron plate beef steak
Steak steak
Sirloin steak
Smoked beef ribs
Swiss steak
Sirloin steak with green pepper corn sauce sirloin steak with green pepper sauce.
Beef diced with black pepper and beef tenderloin with black pepper
Dongyingong Niuwei Dongyin Decoction
T-bone steak T-bone steak 1. Meat selection: chest, waist, armpits, front tendons, tail roots and other parts should be used. These parts have tendons, and they are all the same. After the meat is selected, the whole piece is washed, cut into large and small walnut pieces, and soaked in clear water for 30 minutes to remove pollutants. Be careful not to use hot water to prevent aging.
2. Soup: Warm water should be used instead of cold water. Warm water can quickly solidify the protein on the surface of meat, prevent amino acids from leaching out of meat, and keep the meat delicious. Don't exceed the amount of meat. Add some flour paste and stir with chopsticks (it is best not to use soy sauce, which is easy to become bitter at high temperature). Add enough water at a time. If there is little water, add some boiling water and add some salt when it is cooked.
3. Feeding: After the meat is put away, add seasoning according to the following ratio. Take 2500g beef as an example, add three or four slices of onion, cut one slice of ginger and four slices of garlic, then wrap aniseed, four slices of dried tangerine peel and twenty slices of pepper in gauze and put them in the pot.
4. Cooked: After the fire boils, simmer for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil on the noodle soup warm and stew. The bottom of the pot plays the role of stew, and it will be cooked in about two hours.
In addition, if a pressure cooker is used, exhaust the gas for 5 minutes after boiling, turn the valve to medium heat for 10 minutes, and then 10 minutes, then the pot can be boiled to put the meat.
Skillfully boiled beef
Tips for delicious stewed beef
When cooking beef, put a small amount of tea wrapped in cloth bags into the pot at the same time, which can not only make the beef boil quickly, but also make the meat taste more delicious.
(1) Cut the meat into large pieces. Beef contains water-soluble aromatic substances. When cooking meat, the more this substance is dissolved in the soup, the stronger the flavor of the broth and the weaker the flavor of the meat pieces. Therefore, it is necessary to cut the meat into larger pieces to reduce the dissolution of aromatic substances in the meat, so that the meat tastes better than small pieces of meat.
(2) Don't always cook with strong fire. Because meat meets high temperature, muscle fibers will harden and meat is not easy to cook.
(3) When cooking beef, don't open the lid frequently, which will not only cause the temperature change, but also the aromatic substances in the meat will evaporate with the steam, which will reduce the flavor.
(4) In the cooking process, it is best to add enough water at one time to reduce the number of times of adding water. It would be nice if the water overflowed the beef a little. Hindus do not eat beef. Strict vegetarians don't eat animal food. People with skin diseases, liver diseases and kidney diseases had better not eat beef.