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The practice of beef

1. Remove the beef with cold water and sliced ginger, stir-fry the onions, stir-fry the carrots and potatoes and pour in the beef. Add a spoonful of light soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce and a little salt to stir well. Add the right amount of hot water to simmer for 15 minutes, add curry pieces and cook until thick and serve. Fried beef with celery. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, right amount of pepper, 1 tablespoon of starch edible oil, 1 tablespoon of cooking wine and marinate for half an hour.

2. Heat the oil, add beef and seasoning, sprinkle with sesame oil, and remove from the pan. Tomato beef: cut beef into pieces, add salt, Shaoxing wine, ginger slices, green onions and mix well, marinate for half an hour. Burn the oil until medium well, deep-fry the beef until brown, remove. Heat the oil in the pan until 40% hot, add fresh soup, add beef and refined salt, and use high heat to thicken the gravy.

3. Cut the beef into 2 cm pieces, then soak it in clean water for 1 hour, and change the water once in the middle. Put the beef into the pot with cold water and blanch the water, then bring it out and set aside. Pour the right amount of oil into the pan, heat the green onion, ginger, star anise, pepper, cinnamon and dried chili into the pan and stir-fry the fragrance.

4. Make braised beef and potatoes. Wash the beef and cut it into pieces. Pour in cooking wine, light soy sauce and soy sauce for about 10 minutes; peel and cut carrots and potatoes, cut tomatoes and onions into strips and cut onions, ginger and garlic; pour a little oil into the pan. After the oil is hot, add the chopped onion, ginger and garlic and saute until fragrant. Add the dried chilli section.

5, delicious beef recipe coriander mixed with minced beef and garlic, millet spicy, chili powder, white sesame, sprinkled with hot oil, add two spoonfuls of light soy sauce. One spoonful of oyster sauce. A spoonful of aged vinegar. Mix half a spoonful of salt and chicken powder and set aside. Add soy sauce + cooking wine + salt and pepper + starch to sliced beef, grab and marinate with cooking oil for 10 minutes. Boil the beef and remove it. Sprinkle with parsley. Pour in the sauce and stir well and start to eat.

6. practice: cut the cooked beef into pieces. Add sesame oil to the wok to heat, first add star anise, chopped green onion, minced ginger and minced garlic, then add Shaojiu, stock and soy sauce to bring to the boil, remove chopped onion and octagonal sauce, add beef cubes, simmer and simmer until flavored, add monosodium glutamate, pile beef in a soup plate, put the soup into the pan and bring to a boil, thicken with starch, pour in sesame oil, pour over beef while it is hot.

How do you handle your steak and how do you fry it to make it tender?

1. Fry it over high heat first, so that the gravy can be sealed as much as possible, so that the steak tastes more tender and won't dry. 4) Steak is taboo to be overcooked, because there is a recognized corresponding temperature for each degree of heat, so Americans sometimes use a speed reading thermometer for cooking to check it. If you insert the thermometer into the steak, you can immediately read the internal temperature. The heat can be judged by the temperature.

2. When frying, do not use a meat fork, because sharp objects will damage the tissue of meat, and meat that loses gravy will dry. First fry it over high heat, and then fry it over low heat, not for too long, so that you can seal up as much gravy as possible, making the steak taste more tender and will not dry. The steak is as follows: the ingredients that need to be prepared in advance include: 400g beef, a little salt, the right amount of blending oil, a little parsley, and a little steak sauce.

3, the water-holding capacity of meat, if the water-holding capacity is good, the water content in the meat will be high, and it will be fresh and juicy. The thickness and structural state of muscle fibers. For example, native pork is older than ordinary pork, and native chicken is older than white-feathered chicken. The distribution of intermuscular fat content, such as snowflake beef, tastes better than lean beef. Cross-cut beef is perpendicular to the grain, and vertical cutting is along the texture.

4. Broken tendons can be used to keep the steak fresh and tender. Method: it is best to fry the steak in a pan with a thick bottom, which needs to be preheated and heated in advance, so that the beef surface can be sealed instantly and the gravy can be locked when the beef is steamed into the pan, so that the steak will be tender and juicy.

5. How to fry the steak delicious and tender steps are as follows: thaw: don't fry the bought steak, thaw it to a soft state before cooking, then let it sit at room temperature for 30 minutes to keep the steak at the same temperature inside and outside. Marinate: put the beef on the kitchen paper after 30 minutes, then tap it gently with a rolling pin to make the steak looser and taste more tender, beating evenly on both sides.

6. Steak handling: take the steak out of the refrigerator ahead of time and leave it at room temperature for about 30 minutes to reheat it. Dry the surface of the steak with a kitchen paper towel, then marinate both sides of the steak evenly with salt and black pepper to increase the flavor. Preheat the pan: before frying the steak, preheat the pan to medium high temperature to make the bottom temperature uniform. A small amount of vegetable oil or butter can be added to increase the aroma of steak.

Who can make fried beef kebabs?

1, deep-fry Beef Kebabs step 5 deep-fry until the middle apple is golden brown, on a plate.

2. Finally, add some oil to the cover and refrigerate for more than 6 hours. You can take it out and make a kebab. Please click to enter the picture description which has just been strung out. Please click to enter the picture description this is a friend asked to help make the semi-finished product to take home and bake it yourself.

3. The grasped beef will be a little sticky, covered with plastic wrap and refrigerated in the refrigerator for more than three hours. the most troublesome step is to string together the pickled beef strips, which actually tastes the same. But the child is the child, you change the way to eat, let the mother trouble will, he eats very delicious, think the mother loves him very much.

4. Take a toothpick and string each piece of meat on it. Cut the dried chili into sections and wet them with a few drops of yellow wine. Pour oil into the pan. When the oil is seven layers hot, deep-fry the beef, remove and drain the oil. Leave 2 tablespoons of base oil and stir-fry pepper over low heat. Stir-fry with chili peppers. Add the beef and stir-fry quickly over medium heat. Mix in black pepper and cumin powder and stir well. Turn off the fire.

5. Prepare the butter: cut the butter into small pieces, the size is similar to that of beef. Wear kebabs: alternately put pickled beef and butter on bamboo sticks or stainless steel kebabs. Each string is about 5-6 pieces of beef and butter. Preheat the grill: preheat the grill to medium to high temperature, making sure the grill is clean and coated with a thin layer of oil to prevent adhesion.

How is the Japanese and Korean barbecue series made of spicy beef?

1. When eating, usually put a little chili pepper, a little sauce, or kimchi on it, and then wrap it in lettuce leaves and send it to your mouth. It is said that this way of eating symbolizes reunion and happiness in South Korea. Japanese barbecue: strictly speaking, Japanese barbecue should be regarded as a kind of "fried meat". It uses a thick iron pan, first brush it with a thin layer of oil, and then put steak, tongue, sirloin and seafood, sashimi and so on.

2. Teppanyaki takes care of it impromptu. Everyone sat around the large, flat iron plate, heated the iron plate, rubbed the oil, fried the raw materials, and the cook did it on the spot. Japanese teppanyaki is a high-end Japanese cuisine.

3. Kang Shifu instant noodles is a Chinese brand and a joint venture between China Dingxin Group and Sanyo Food Co., Ltd. Kang Shifu Holdings Co., Ltd. is headquartered in Tianjin Economic and technological Development Zone, mainly engaged in the production and management of instant noodles, beverages, cakes and related supporting industries. Hong Shifu Holdings Limited was listed on the Stock Exchange of Hong Kong Limited in February 1996.

4. you can order a set meal in the salad bar to "eat" ice cream, cake, fruit, drinks, etc., but the variety is few and the taste is not good. Because of the "big place" and reasonable layout, it will not feel noisy even if there are many people, so it is suitable for "gathering and chatting between friends".