Stew free beef: zero experience in the kitchen can make the flavor of the restaurant(wu tian jia lu niu rou chu fang ling jing yan ye neng zuo chu guan zi li de wei )

Stew free beef: zero experience in the kitchen can make the flavor of the restaurant

Introduction:

"This dish is from the husband of the meat baby of the cat family ~ ~ eat and eat... It's white and fat... But it's very strange... Why is it not easy for men to get fat when they eat meat ~ ~ ~ women love to get fat when they eat meat ~ ~ ~ it's too unfair... It doesn't make sense!!!! Specially added the oil wheat vegetables in the beef together with the cold... Achieved the healthy diet, very good meat and vegetable collocation. I stewed the beef last week. Today, I fished it out. It's really delicious. The taste has penetrated into every tissue of the beef. The taste is really gone. Come on, drink in a big bowl and eat meat in large pieces

Production steps:

Step 1: rinse the beef.

Step 2: add water to boil in the pot, add the washed beef and blanch the blood.

Step 3: prepare the marinated materials: star anise, Shannai, cinnamon, fragrant leaves, dried pepper section, Zanthoxylum bungeanum, caokuo, fennel, etc.

Step 4: put a small amount of oil in the pot, put the right amount of sugar, keep sliding until red and foaming. Put some water in the pot.

Step 5: pour the blanched beef and spices into the pressure cooker, and the first fried sugar color into the pot. Add ginger slices, soy sauce and sugar.

Step 6: add the right amount of water into the electric pressure cooker, the amount of water should not exceed the beef, adjust to the stew, 20 minutes. When the beef is well cooked, it will continue to soak in the marinated water for a long time. The more delicious it is, the more delicious it will be.

Step 7: take out the stewed beef and slice it.

Step 8: wash lettuce leaves, drain and cut into sections.

Step 9: blanch lettuce leaves in boiling water, remove and cool them in cold water.

Step 10: cool the lettuce leaves in a large basin.

Step 11: Chop garlic into foam, take a small bowl, add a little water and garlic juice, add soy sauce, chili oil, zanthoxylum oil, chicken powder, sesame oil, etc. (make seasoning according to your own taste)

Step 12: put the cut beef in a large basin filled with lettuce, add coriander, pour the seasoning and stir. It's ready to serve.

Materials required:

Cattle tendon: appropriate amount

Coriander: moderate

Lettuce: right amount

Soy sauce: moderate

Sesame oil: right amount

Chili oil: right amount

Zanthoxylum oil: right amount

Garlic: right amount

Chicken powder: right amount

Scallion: right amount

Sannai: right amount

Star anise: right amount

Cinnamon: moderate

Tsaokuo: moderate amount

Fennel: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Rock sugar: right amount

Note: 1. Stewed beef must be beef tendon meat. The meat will not be firewood, if you eat firewood after stewed with refined beef. 2. The fibrous tissue of beef is thick, and there are many connective tissue. You should cut the long fiber transversely, not along the fibrous tissue. Otherwise, it will not taste well, and you can't chew it. 3. The beef is easy to turn black after being blown by the wind, and then go bad, so it should be kept carefully. 4. Eat beef once a week, not too much.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Wu Tian Jia Lu Niu Rou Chu Fang Ling Jing Yan Ye Neng Zuo Chu Guan Zi Li De Wei