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How do you make dry-cut beef with cold dishes? Like a deli.

The best way to cut beef is beef tendon core, wash beef tendon meat alternately, put it in cold water and bring to a boil. After the water is boiled, open the lid of the pot, skim off the floating foam constantly, boil it for 5-10 minutes, take it out, rinse the blood foam with warm water, and set aside. Prepare the seasoning, as follows. In a frying pan, saute ginger and garlic, dried pepper and dried pepper. Add the beef tendon and continue to stir-fry.

Wash the beef tendon meat, rinse off the blood, scald it with boiling water once, put it in the pot, submerge it with clear water, bring it to a boil, skim off the floating foam, add yellow rice wine, star anise, ginger pieces (slapping loose), green onions, refined salt, cover strictly, move to low heat and boil until crisp, it is better to pierce with chopsticks, put it into the pot to cool, take out the beef.

In the same way as air-dried yak meat, first cut the air-dried meat into thin slices, soak it in cold or hot water for half a day to soften, and then cook it into cooked vegetables according to the following methods. 1 stir-fry and eat: stir-fry with strong heat, first put in vegetable oil, pour in sliced meat when the oil is about to smoke, stir repeatedly to make it heated evenly, stir-fry wild onions, wild leeks and sliced garlic when the meat changes color, and then add salt; chili noodles and other seasonings can be fried for a few times.

Mix the flour with corn flour, add water and form a dough. The original method is to mix it into batter, and then spread it into tacos, which are made in Lotus-Leaf-Like Pancake's way.

What are the methods of loading hot dishes?

The method is that before loading the plate, shake the wok, first put the large or main raw material on the top, and the small or sub-raw material on the bottom, then pull the dish to the plate with a spoon, let the small or sub-raw material spread on the bottom of the plate, and the large or main raw material is covered on it. When pulling, it is generally left to pull, right to pull to the left and right to pull. This is one of the most common methods.

The last one is the geometric pattern, this form of expression is actually the use of dishes and some auxiliary materials, according to a certain form of composition cooking. In the process of loading the plate, there are also certain requirements, which must be arranged and combined regularly in accordance with the corresponding order and direction.

"Baofan Xiaoyao" is a fan-shaped plate filled with minced porphyra fish. Baofan is the magic weapon of Zhong Liquan. Marinated Tofu is in the sword-shaped plate of "long Sword blowing Dust". Long Jian and Fu Dust are Lu Dongbin's artifacts, while Lv Dongbin is the central figure of the eight Immortals, with the greatest fame and the most rumors.

The whole pig's head method and loading plate

1. Soak the fresh pig head in clean water for 1 hour, soak the blood and odor from the pig head, and then soak it with flowing tap water to prevent it from deteriorating. Then shave off the residual hair on the pig's head. The living creatures on the scalp dig out all the remaining rosin in the pig's ears, clean the mucus and dirt in the nose and mouth, and remove lymph nodes, abscesses, blood clots and other filthy shredded meat. Then split the pig's head and split the pig's head in half from the midline of the forehead.

2. Remove the hair from the pig's head, dig out the ear hair and other sundries, and wash it clean. Dig the exit strip, split the pig's head, take out the pig's brain, soak it in clean water, discharge the blood stains, and then soak in water at a temperature of 80 ℃, 15~20min. (2) check the old and tender degree of the pig's head before loading the pot, put the old one on the bottom and the tender one on top. Then add water and seasoning.

3. After simmering overnight, take out the pig's head and bone it with a kitchen knife, as shown in the following picture. Cool for a while after loading the plate, so that the stewed pork head is ready.

4. In another pot, add rice wine, green onions, ginger and some water, boil the pig's head and remove all the bones when it is 60-70% cooked. Prepare the pot, cover the bottom with bamboo, put in the head meat after bone removal, add old brine, soy sauce, sugar and yellow rice wine, boil with prosperous heat, add a little cloves, cover the pot, burn over low heat until the meat is crisp, then turn to prosperous heat, remove it after coloring and flavor, dry and cool, change the knife to install the plate. Stewed pork head.

5, cook for about 20 minutes, transfer to low heat and simmer until the soup is thick, then add green onion, ginger and garlic slices to cook for about 5 minutes, add cotton sugar and monosodium glutamate, sprinkle with sesame oil, put into the pan to cool, and serve.

The practice of cold beef dish

1. Raw materials of cold beef: beef tendon meat, edible oil, dried chili pepper, red pepper, green pepper, dried pepper, Xianglai, ginger, chopped garlic, chopped pepper, light soy sauce soy sauce, rice vinegar, monosodium glutamate, salt. Practice: clean up the beef and mutton, put in a saucepan, add the right amount of pepper, dry one piece of pepper, a few slices of ginger, then pour in 2 tablespoons of light soy sauce soy sauce, add the right amount of cold water, cover and stew beef gradually.

2. Mix a plate of beef slices from method 2, shredded onions, lemon slices and chili slices from method 1, then sprinkle with the sauce from method 3. Methods three ingredients: 50g wide winter powder, 80g sliced beef, 2 small tomatoes, right amount of onion, right amount of parsley, right amount of spring onion, right amount of pepper, and 3 tablespoons of Thai salad sauce.

3. 300g beef, 50g coriander, 20g millet spicy, 20g garlic, 10g chili powder, 2 tablespoons vinegar, 2 tablespoons salt, 20g oil, 2 spoons light soy sauce. The way to make cold beef: wash the beef. Slice the beef. Wash the parsley. Cut the parsley into sections. Cut the millet into circles. Chop the garlic into minced garlic. Boil the water in the pot, put in the sliced beef and water for 2 minutes.

4. Practice 1: put the beef slices into the mixing bowl, add mashed garlic, shredded cucumber, sugar, white vinegar and sesame oil and mix well. Serve. Practice 2: put raw shredded onion and coriander on the sliced beef, then mix it with minced ginger and garlic, chili oil, light soy sauce, oyster sauce, aged vinegar, sesame oil, salt and sugar, pour it on top of the sliced beef, and pour some boiled beef soup. Mix well and you can eat.

Tips on how to load a plate of milky beef

Stewed beef slices on a plate and decorated step stewed beef is sliced and arranged in a circle. Soak the sweet beans in ice water, drain and arrange on the right side of the stewed beef slices. Sausage is sliced and placed on the left side of the stewed beef slices. Cut the pickled radish into triangular slices. Roll the radish into an ice cream cup by hand. Then stack the ice cream cups one by one and put them in the middle of the platter.

First of all, the beef should be soaked in cold water and soaked in blood. Generally, when cattle are slaughtered, they will not bleed like pigs. If the smell of blood is not removed, the stewed beef will not be delicious. Soak for at least 2 hours and change the water several times in the middle. Then rinse the soaked beef with hot water and dry it. Put the beef in a bowl, sprinkle with cooking wine, add a little green onion and ginger and salt and marinate for an hour.

Add dates: add the enucleated dates to the pot and stew with the beef. The sweetness of the dates will seep into the beef and increase the flavor of the meat. Adjust the taste: seasoning with salt according to your taste, continue to stew until the beef is ripe and the taste becomes soft. Take in the juice and taste: when the beef is stewed to the entrance and the soup is full-bodied, turn on the heat to collect the juice, so that the beef can fully absorb the flavor in the soup.

After the halogen is made, the appearance of sliced meat is also very good, so it is very important to choose beef tendon meat gravy first. Prepare the necessary ingredients in advance, beef tendon meat, sliced ginger, white peony, Poria cocos, Amomum villosum, star anise, sesame pepper, chives (stewed beef with these spices), sliced ginger, chopped shallots and reserved. We first rinse the beef with running water and reserve it.

How to preserve meatballs

Room temperature preservation: fried meatballs can be preserved at room temperature, put meatballs in a cool place, meatballs preserved at room temperature should not be preserved for too long, so as not to affect the taste. Refrigerated storage: fried meatballs, after cooling, can be put into food bags and placed in the freezer. It can be kept for about seven to ten days.

Clean up the packing of the meatballs and put them in a fresh box if there is no packaging. when you put the packaged meatballs in the freezer, pay attention to keeping the temperature of-18 ℃ in the refrigerator. Cooked meatballs should be cooled to room temperature and stored in the refrigerator. It should not be kept for a long time. It is best to soak the original soup in cold storage without freezing. Please try not to exceed three days.

Refrigerate: put the cooked meatballs in a sealed container and store them in the refrigerator. This keeps the meatballs fresh and tasty, usually for 2-3 days. The meatballs can be heated to a proper temperature before eating. Cryopreservation: if you need to keep the meatballs for a long time, put them in a sealed bag or container, and then put them in the freezer.

Meatballs can be placed in bowls or plates, then packed in plastic bags, and then put in the freezer, but it should be noted that meatballs can not be kept for too long, only suitable for short-term storage, otherwise too long is easy to deteriorate. Fresh meatballs can be steamed and dried in the shade. They can be preserved for about 3 days at room temperature in summer and longer in winter.