Sauced beef: Actually, the method is quite simple. 1. Cut a whole piece of beef (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: Sauced beef with tendons and meat on the calf is more suitable. 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 marinade, heat it, pour it on the beef, and then add sesame oil and chopped green onion.
Beef stew: use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and switch to a low fire to play the role of stewing. In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, you should add boiling water. Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious. Add some wine or vinegar. 1 kg beef is stewed with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar, which can also make the meat soft and rotten. Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.
Curry beef: Cut beef into one-inch square pieces, shred onions, peel potatoes and cut into 2-cm square pieces, and melt curry powder with 300ml boiling water for later use; Add water to the pot, add a little beef, ginger and white wine, and move away from the stove after the fire boils. Remove the ginger and wash the beef for later use; Put the pot on a high fire, heat it, put in the oil, add the pepper particles 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; 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; When the potatoes are stewed until crisp and rotten, they can be taken out of the pot and put on a plate.
Boiled beef: peeled and chopped garlic, onion and fibrous root, beaten into Jiang Mo, and mashed for later use. Cut the dried pepper into pieces, then put the pepper and seedless pepper pieces into a clean wok and fry them with slow fire. Slice tenderloin, add cooking wine, starch and baking soda and mix well. Heat a wok with high fire, pour a proper amount of salad oil, pour garlic, ginger and Pixian watercress into the wok and stir-fry until fragrant, put down the water and cook the soup with low fire. Pour beef fillet, onion knot, liqueur and soy sauce into the pot, cook for about 5 minutes, then pick up the beef and put it in a large porcelain bowl, and add monosodium glutamate. Add celery to the remaining stock and cook it over medium heat until it is 80% cooked. Pour the broth on the beef and sprinkle with the prepared pepper and pepper. Wash the wok, dry it, put it on a big fire, pour the salad oil into the wok and heat it to 70%, then pour the oil into a large porcelain bowl, and you can hear a sizzling sound. A bowl of boiled beef with good color and flavor is ready.
Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it. Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour, take another wok, a little garlic, add spicy bean paste, Sichuan pepper, cooking wine and soy sauce, stir-fry for 2 minutes, add the fried sauce to the beef pot, and add crystal sugar to continue cooking 1 hour. In the meantime, turn it over several times, taste it, add soy sauce/rock sugar as appropriate, and turn off the heat until the juice is thick and rotten. Don't be stingy with the rotor, it won't taste good if it's not so crisp. The burning process can also make beef more delicious.
What do you think of your beef? Is there a better way to eat?