Roast Beef(kao niu rou )

Roast beef method:

Raw materials for roast beef:

1000 grams of beef rump (or cucumber meat), 1 gram of ginger, 15 grams of green onion, 1 gram of garlic paste, 15 grams of sugar, 1 gram of black pepper noodles, baked sesame noodles, pickled juice (attached), 100 grams of mushroom, 100 grams of green pepper, 100 grams of onion, 100 grams of carrot.

Roast beef processing steps:

1. Wash the rump tip of the cattle, remove the fascia, and put it into the refrigerator for freezing.

2. Take out the tip of the cow's buttock in the refrigerator, cut it into large slices, gently pat it with the back of the knife, and then cut it into medium squares.

3. Take a porcelain basin, put soy sauce, water, chopped green onion, garlic paste, ginger powder, sugar, black pepper noodles, baked sesame noodles and other seasonings, mix well, put beef marinate for 4 hours, if put in the refrigerator, the time should be longer.

4. There are several kinds of tools for roast beef. A shelf made of iron wire can be used to roast the sliced meat on it. Iron sticks can be used to string the sliced meat together. When roasting, mushroom, green pepper, onion, carrot or other food can be added in the middle of the sliced meat.

5. After the beef slices are roasted on charcoal fire, put the sauce in each person's small bowl and dip it in the sauce.

Characteristics of roast beef:

It tastes delicious. The beef is soft and tender, with a burning smell.

Roast Beef

Roast beef is a kind of delicious food, the main materials are beef, auxiliary materials are ginger powder, green onion powder, garlic mud, sugar, black pepper noodles, baked sesame noodles, mushrooms, green pepper, onion, carrot and so on.

Roast beef has strong flavor, salty and sweet taste, strong roast flavor, unique flavor and rich nutrition.

Characteristics of dishes

Roast beef has strong flavor, salty and sweet taste, strong roast flavor, unique flavor and rich nutrition.

essential information

Roast beef

[Characteristics] the flavor is delicious, the beef is soft and tender, and the smell is burning.

Barbecue and roast beef are transformed from pulse roasting and blood roasting. Fried refers to string

practice

It's on the stick, but the beef doesn't need to be strung up, it's roasted on the grill. The barbecue method is to cut the tender and delicious beef tenderloin or rib meat into thin slices, add seasoning, put the grill on the charcoal fire, and then roast the beef on it.

When entertaining foreign guests, add fried dishes with hot matsutake, Lu Xun and PI Dou.

[raw materials]

Beef rump 1000 g (or cucumber meat), ginger 1 g, green onion 15 g, garlic 1 g, sugar 15 g, black pepper 1 g, baked sesame 3 noodles, pickled juice (attached), mushroom 100 g, green pepper 100 g, onion 100 g, carrot 100 g.

practice

Materials required

Ingredient: beef (lean) (250g)

Accessories: coriander (20g)

Seasoning: ginger juice (5g), scallion (10g), soy sauce (20g), yellow rice wine (15g), shrimp oil (3G)

step

1. Wash the rump tip of the cattle, remove the fascia, and put it into the refrigerator for freezing.

2. Take out the tip of the cow's buttock in the refrigerator, cut it into large pieces, gently pat it with the back of the knife, and then cut it into medium squares.

3. In a porcelain bowl, add soy sauce, water, green onion powder, garlic paste, ginger powder, sugar, black pepper noodles, baked sesame noodles and other seasonings. Mix well and marinate the beef

4. There are several kinds of tools for roast beef. A shelf made of iron wire can be used to roast the sliced meat on it. Iron sticks can be used to string the sliced meat together. When roasting, mushroom, green pepper, onion, carrot or other food can be added in the middle of the sliced meat.

5. After the beef slices are roasted on charcoal fire, put the sauce in each person's small bowl and dip in the sauce.

Production technology

1. Wash coriander and cut into powder; wash scallion and cut into shreds;

2. Wash the beef, dry it in the air, remove the muscle tendon, broken bone, meat film, etc., put it into the refrigerator to freeze, take it out, and cut it into thin slices;

3. The brazier used for barbecue will be heated 10 minutes before barbecue, and the roasted meat will be red;

4. Mix ginger juice, soy sauce, rice wine and shrimp oil into sauce according to personal preference, and put the sliced beef slices into the sauce;

5. Put the sliced scallion on the roasted meat, and then put the meat on the sliced scallion to stir quickly;

6. Roast until the shredded scallion is soft. When the meat is ripe, spread the meat and scallion evenly, put the minced coriander on it, turn it over and bake until the meat is ripe.

nutritive value

Beef (thin): rich protein in beef, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and after operation, after the disease, the remedial person in supplement blood loss, repair tissue and so on is particularly suitable, cold winter beef can warm stomach; at the same time, beef has supplemented and supplemented Qi, nourishes spleen and stomach, strong muscles and bones, phlegm and wind, thirst quenching saliva. It is suitable for the people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow and dizzy face.

Coriander: coriander contains a lot of volatile oil, its special aroma is emitted by volatile oil. It can remove the fishy smell of meat, so adding coriander to some dishes can remove the fishy smell and increase the taste. Coriander extract has the function of perspiration, clearing away heat and penetrating rash. Its special fragrance can stimulate the secretion of sweat glands, promote the body to perspire and penetrate rash. In addition, it has the effect of harmonizing the stomach, because coriander xinxiangsheng powder can promote gastrointestinal peristalsis and has the effect of appetizing and invigorating the spleen.

The recipe is complementary

Beef (thin): beef is not suitable for eating with chestnut, snails, brown sugar, leek, Baijiu and pork.

Coriander: when taking tonic, Atractylodes macrocephala and Cortex Moutan, it is not suitable to take coriander to avoid reducing the curative effect of tonic;

At the same time eat pork can not add coriander, otherwise help heat phlegm.

Nutrients in roast beef

Calorie (298.11 kcal) · vitamin B6 (0.01 mg) · protein (52.73 g) · fat (5.89 g) · pantothenic acid (0.04 mg) · carbohydrate (6.91 g) · folic acid (11.60 μ g) · dietary fiber (0.41 g) · cholesterol (145.00 mg) · vitamin A (54.60 μ G) · vitamin K (0.70 μ g) · carotene (238.00 μ g) · thiamine (0.20 mg) · riboflavin (0.40 mg) ·Nicotinic acid (16.71 mg) · vitamin C (11.30 mg) · vitamin E (1.06 mg) · calcium (65.67 mg) · phosphorus (487.73 mg) · potassium (856.07 mg) · sodium (1576.86 mg) · iodine (26.00 μ g) · magnesium (96.25 mg) · iron (9.55 mg) · zinc (9.73 mg) · selenium (27.29 μ g) · copper (0.47 mg) · manganese (0.45 mg)

Beef marinade

Marinade for roast beef

Ingredients: soy sauce 1000g, sake 200g, Weilin 100g, sugar 500g, beef powder 200g, pepper 150g, monosodium glutamate 100g, garlic 100g, ginger 200g, onion 500g, pear 500g, sesame 50g, water 4000g

Preparation method:

1. Put the soup, soy sauce, sake, monosodium glutamate, sugar and water into a container, stir well, then add beef powder, monosodium glutamate and pepper, mix well, and set aside.

2. After washing ginger, garlic, pear and onion, beat them into a velvet shape with a blender, and then pour them into the standing soup. Finally, add sesame oil and cooked sesame seeds and mix them well. Store them in the refrigerator.

Note: master the amount of soy sauce, water and sugar in the soup. If there is too much water, the color of the cured beef is not good. If there is too much sugar, it is easy to make the beef scorch when baking.

[note] Weilin: it's a Korean seasoning, or sweet wine. It tastes a little sweet, thick and light yellow, similar to cooking wine in Chinese cuisine.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Kao Niu Rou