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How can I make the beef stew rotten and delicious?

1. To stew rotten and soft beef, choose the right part, soak and blanch, then add the right amount of water, cooking wine, ginger slices, green onions and salt, boil over high heat and simmer for more than two hours until the beef becomes crisp and tastes good. Appropriate amount of spices and seasonings can be added according to your own taste. Keep a good grasp of the heat and time when stewing beef.

2. To stew delicious beef, choose fresh beef, cut into pieces and set aside. Add oil, spring onions, ginger and garlic to saute, then add beef to stir-fry, add cooking wine, light soy sauce, soy sauce and sugar to stir-fry well. Add enough water and simmer over low heat until the beef is soft and rotten. Season with salt and pepper.

3. Answer # Hot discussion # what is gonorrhea? Which behaviors will be infected with gonorrhea? Teacher Jiang in life 2023-11-16 more than 76 users have adopted TA's answer that if you want to stew tender, rotten and delicious beef, you need to choose sirloin or tendon, blanch it in cold water and simmer over low heat. Don't uncover it frequently. After the stew is soft and rotten, add salt and seasoning and serve.

4. I have some personal recommendations about beef stew. I hope it can help you stew Beef Seasoned with Soy Sauce, which is tender, rotten and delicious. First of all, it is very important to choose fresh beef. It is best to choose beef front leg meat or hind leg meat, these parts of the meat is fresh and tender, suitable for stewing.

5. In order to make the beef stew taste good, you need to master some cooking skills in addition to choosing high-quality beef. This article will introduce the production method of beef stew for you in detail, so that you can easily make delicious dishes that are soft and rotten to taste.

The classic way of cooking beef with sand tea?

Processed beef: cut the beef into pieces and soak it in cold water for a period of time to remove the blood. Then blanch the beef in boiling water to remove impurities and fishy smell. After fishing out, rinse with clean water and set aside.

Cut the beef into strips, add all the marinade and marinate until seasoned. Soak Green bean noodle until soft. Set aside. Take a casserole, pour in the right amount of salad oil, add material B and saute until fragrant. Add seasoning An and practice 1 beef strips, Green bean noodle, Flammulina velutipes and sliced carrots. Stir-fry over medium heat until the sauce is collected.

In the most traditional way of beef pot with sand tea sauce, beef stew and sand tea sauce should be put willingly, and half a bottle or more of a bottle of sauce should be put in to make the soup strong and fragrant enough. it takes a long time to simmer over low heat before the taste of sand tea melts into beef, potatoes and carrots.

Sand tea beef fried rice common practice: ingredients preparation: naked eye steak, sand tea sauce, rice, green onions, eggs 2, ginger, light soy sauce, sesame oil steps: first, 1 egg yolk and 1 tablespoon sand tea sauce and cold rice together. Note: pay attention to the light technique, is to grasp, not squeeze, otherwise the meal is easy to crush.

Rice recipe: 200 grams of lean beef, 1 bowl of rice, 2 eggs, half green pepper, right amount of carrots, 3 tablespoons of sand tea sauce, 1 tablespoon of rice wine, 1 tablespoon of soy sauce, 1 tablespoon of white pepper, right amount of chicken essence, 1 tablespoon of water and starch.

Kaiyang sand tea beef fried rice cut the beef into slices, add a small amount of soy sauce and two teaspoons of sand tea sauce, mix well with one teaspoon of starch and rinse with boiling water, then soak in warm water for a while, then use kitchen paper to absorb more than water.

Braised Beef Brisket en Casserole's practice of sand tea

Prepare the brisket: cut the brisket into large pieces, blanch it with boiling water to remove blood foams and impurities, rinse it out and set aside. Stir-fry spices: add a small amount of oil to the pot, heat and add garlic, ginger, green onions, dried chili, star anise, fragrant leaves and pepper to stir-fry.

Cut the fresh sirloin into small pieces, set aside 2, put the oil in the wok, stir-fry the dried chili festival, pepper festival and sand tea sauce, stir-fry the beef, add a little sugar, stir-fry the Shaoxing wine and add the stock.

Prepare the brisket: wash the brisket and cut it into pieces of palatable size. Blanch the brisket in boiling water, remove blood foams and impurities, rinse with cold water and set aside.

Stir-fry brisket: * put the processed brisket into the pan, stir-fry to the surface slightly charred, add the right amount of cooking wine to remove fishy. Add sand tea sauce: * * according to your own taste, add the right amount of sand tea sauce and stir well so that the brisket can fully absorb the taste of sand tea sauce. Seasoning: * * add soy sauce, light soy sauce and appropriate amount of sugar to season, stir well.

Fried beef: put the processed beef into the pan and stir with the sand tea sauce, so that the beef pieces are evenly wrapped in the sand tea sauce. Add seasoning: add the right amount of light soy sauce, soy sauce, cooking wine and sugar, continue to stir-fry well, so that the beef fully absorb the flavor of the seasoning. Stew: add enough hot water to match the amount of beef.

Method 1: cut green onions, sliced ginger, more garlic, whole grains will do. A grass fruit, a small section of cinnamon, star anise two, dried Hawthorn, dried pepper right amount. One tablespoon of bean paste and the right amount of rock sugar.

What kind of beef do you have?

1. Beef Seasoned with Soy Sauce actually makes it quite simple to cut a whole piece of beef (two jin) into three pieces and wash them clean. Put cold water in the pot, put in the cut beef (the water is not over the beef), boil over high heat, take out the beef and wash.

2, practice: beef refers to the meat obtained from cattle, which is one of the common meat products: (1) potatoes are peeled and washed, sliced and soaked in water; sliced ginger and sliced spring onions.

3. If the pressure cooker has the function of collecting juice, you can use the pressure cooker to collect juice directly. Curry Beef wash the brisket, cut it into pieces, blanch the water in cold water, remove all the floating powder and set aside. Heat the oil in the pan, stir-fry the onions and stir-fry the potatoes, carrots and beef for five minutes.

4. Nine immortal practices of beef. Tomato beef. Blanch beef with spring onion and ginger cooking wine, stir-fry beef with rock sugar, stir-fry tomatoes and spices, stir-fry 1 tablespoon light soy sauce, 1 tablespoon soy sauce, 2 tablespoons oyster sauce and pour into boiling water for 40 minutes. Stew potatoes and tomatoes and add some salt to the juice over high heat. Stewed beef with chopped edamame beans.

5. Fried beef with sauerkraut, roast beef with potatoes, beef and radish soup, fried celery with minced beef, four ways to make your beef more delicious. Wash and chop beef with sauerkraut, mix with soy sauce and starch and set aside. Wash sauerkraut, squeeze out the water, and chop it up.

6. First cut the brisket into thin slices, shred green and red pepper, chopped onion, ginger and garlic, add half a spoonful of salt and half a spoonful of pepper to the beef. One spoonful of starch, one spoonful of cooking wine, one spoonful of light soy sauce, one spoonful of soy sauce, one spoonful of cooking oil, pickled for 30 minutes.

Where is the beef with sand tea?

1. Shacha Beef is a Han snack in Chaozhou, Guangdong Province, which belongs to southern Fujian cuisine. The beef is hot and tender, the sand tea is spicy and sweet, and the aftertaste is endless. This dish is golden in color, mellow and tender beef, thick and delicious sand tea sauce, with fresh, sweet, spicy and other unique flavor.

2. Shacha beef is a special snack in Chaozhou, Guangdong Province, which belongs to southern Fujian cuisine. The beef is hot and tender, the sand tea is spicy and sweet, and the aftertaste is endless. This dish is golden in color, mellow and tender beef, thick and delicious sand tea sauce, with fresh, sweet, spicy and other unique flavor.

3. Sand tea sauce is golden in color and spicy, which is one of the commonly used seasonings in Chaozhou cuisine. Sand tea beef is a Chaocha hot pot, a traditional famous dish, famous both at home and abroad. Rinse and eat now, it is most suitable to eat in winter.

4. Foshan sand tea beef is one of the special dishes in Foshan area. it is made by slicing the beef, soaking it in marinade and then roasting it. Sand tea beef taste fresh, rich flavor, succulent, is a delicacy not to be missed.

5. Sand tea beef: sand tea is a unique condiment in southern Fujian, which is made from a variety of spices. The beef is sliced, marinated with sand tea sauce and other seasonings and cooked quickly, the meat is fresh and tender, and the aroma of sand tea is rich.

6. Chaoshan beef balls: a traditional snack in Chaoshan area, fresh beef is ground into mashed meat, then hand-rubbed into balls, cooked and soaked in a special sauce to eat.