Six new ways to eat beef, all of which are hot-selling, delicious and delicious, and too practical to collect
Steamed beef with mustard, the crispness of mustard and the tenderness of beef complement each other, and the taste and texture complement each other.
1.First of all, slice the beef, add an appropriate amount of light soy sauce, oyster sauce, sugar and starch, stir well and marinate for 10 minutes.
2.Then add 1 sachet of mustard and stir well, then add a little cooking oil to lock in the moisture.
3.Boil the water, steam over high heat for 5 minutes, and finally sprinkle some chopped green onions and serve.
Roasted black pepper snowflake steak, a combination of Chinese and Western dishes, the steak is simply marinated for a long time, and then roasted in the oven until it is seven or eight mature, and the knife is changed to a plate, and the beef bones can also be used as decorations to be placed in boiling water, which makes it more emotional, and finally simply mixed with some shredded carrots, which is refreshing and greasy, forming a perfect match.
1.Take the beef ribs and clean the meat (the ribs are boiled in water and put on a plate for later use), add ginger slices, green onion knots and spices (star anise, kaemp, cinnamon, cumin) to marinate for 5 hours, marinate to taste, take out and bake in the oven for 10 minutes until cooked, change into pieces and put them on the ribs on the plate.
2.Put black pepper juice in a clean pot and boil, add salt and monosodium glutamate to taste, pour it on the beef, and mix the flavored shredded radish on the side of the plate, and it is delicious.
Citronella beef ribs.
Chinese cuisine, also Chinese watercress, the key to the production of this dish is to control the amount of lemongrass, especially the taste should not be too heavy, to avoid covering up the fresh aroma of beef, this dish neutralizes the elements of Western food, and the way to eat is more novel and exquisite.
1.Finely chop the celery, lemongrass and coriander and beat into juice. Marinate the beef ribs with crushed vegetable juice for 8 hours with salt, sugar and garlic juice, and bake in the oven at 220 degrees for 2 hours until the bones are removed.
2.Put the beef ribs on a plate (change the knife after serving), garnish the bones, add Thai sauce and black pepper mustard sauce to the saucer, and dip them on the table.
Buffalo meat, this dish is served in a container after high pressure with beef tendons and beef tendons, the former is responsible for the aroma of the meat, and the latter is responsible for the gum. The aroma of meat and the gum of hoof tendons and tendons are melted into one pot, and they charm all beings by their true colors.
The key to production: beef, beef tendons and beef tendons must be fried before high pressure in the pot, and the time for stir-frying should be sufficient, and the oil should be completely fried, so that the fragrance in the butter can be completely released, and the juicy buffalo meat can be fragrant enough.
1.10 catties of beef brisket, 2 catties of beef tendons, and 2 catties of beef hoof tendons are washed and cut into pieces. Put 200 grams of butter into the pot, boil until it is hot, add the beef, tendons and hoof tendons and stir-fry for 20 minutes, fry the oil with the flavor of beef, add water to the top of the beef, add 30 grams of salt and 10 grams of monosodium glutamate, and boil the soup over high heat.
2.Pour the beef and soup into the pressure cooker, add 20 grams of dried yellow pepper, and press for 20 minutes until the beef is soft and the soup becomes thick. Chill the pre-made buffalo meat and put it in a crisper box with the soup and store it in the refrigerator.
3.Take a total of 400 grams of pre-made buffalo meat with juice, heat it in a pot over high heat, put it in a stone pot and serve.
Hot dry noodles stuffed beef, in a hotel in Wuhan Bai case masters around the hot dry noodles developed a lot of new varieties, one of them is called hot dry noodles stuffed beef, the traditional hot dry noodles are boiled into fried, the taste is more chewy, dry and fragrant, and then with the Wuhan traditional hot and sour sauce soaked in the braised beef, the taste is sweet and sour and slightly spicy, eating is very appetizing.
1.Take 20 catties of alkaline water noodles as an example, add boiling water to quickly fly water until it is broken, drain the water after taking it out, add salad oil and mix well, and place it in a ventilated place to dry until it is semi-dry.
2.About 50 catties of fresh beef are cut into one-pound pieces, put them in a pot of cold water and boil until the water boils and set aside.
3.150 grams of white cardamom, 100 grams of dried red pepper, 100 grams of star anise, 75 grams of cinnamon, 50 grams of Sichuan pepper, 50 grams of cumin, 50 grams of dried artichoke, 25 grams of grass fruit, 25 grams of tangerine peel Wash with water, put it into the soup bucket after loading it into the material bag, put it into the beef, add water until it is 3 cm above the top of the beef, add 400 grams of salt and 200 grams of sugar, turn the soup to a boil over high heat and cook for 3 hours, turn off the fire and cover and simmer for 1 hour, take out the beef, slice it into a fresh-keeping box and refrigerate it.
4.Prepare hot and sour sauce: 200 grams of aged vinegar, 100 grams of light soy sauce, 100 grams of water, 10 grams of sugar, 10 grams of ginger juice, 5 grams of monosodium glutamate, 5 grams of Maggi umami juice, mix thoroughly, drizzle a little sesame oil and red oil, add 20 grams of crushed garlic, 5 grams of minced ginger and a little coriander to soak.
5.Soak 6 slices of beef in the chutney sauce for 3 minutes.
6.Put the salad oil in the pot and burn it until it is hot, remove the residue after the minced garlic and dried red pepper are fragrant, fry the appropriate amount of hot dry noodles over low heat for 2 minutes, fry the light soy sauce, steamed fish soy sauce, thirteen spices, crushed black pepper, monosodium glutamate, and chicken essence into the flavor, change to high heat, cook the vinegar, fry until the vinegar flavor volatilizes, put the pot on the plate, put the soaked beef on the top, garnish the coriander and serve it to enjoy.
Tangerine peel beef, Sichuan Zigong famous dish, one of the representative Sichuan cuisine, the meat is fragrant, spicy and delicious hard dishes with wine, whether it is at home or in the restaurant, it can be made in batches, refrigerated in a fresh-keeping box, and taken as you eat, the more you eat, the more you taste.
1.Take the restaurant as an example, take 10 catties of beef to flush away the blood and water, and change the knife to 25 cm square dice, put it in a basin, add 80 grams of ginger slices, green onions, 100 grams of cooking wine, mix well and marinate for 15 minutes, add 60% hot oil and fry over low heat until the surface is golden and dry, remove and drain the oil for later use.
2.Put 600 grams of salad oil into the pot and cook until it is hot, put in 80 grams of green onions, ginger slices, green peppercorns, and 400 grams of dried red peppers and stir-fry over low heat, pour in 500 grams of beef and tangerine peel grains, add the broth to immerse the raw materials, add 60 grams of soil soy sauce, 100 grams of mash juice, 30 grams of sugar, 30 grams of salt, turn to low heat and burn for 40 minutes after boiling, drain the juice over high heat, cook 100 grams of mixed oil (60 grams of red oil, 40 grams of sesame oil), turn the pot and evenly, put it in the fresh-keeping box and let it cool naturally.
3.Restaurant cooking process: scoop out 200 grams of beef and put it on a plate to dish.
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