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Reprinted from 155398352 at 09:17 on February 9, 2010 Reading (loading. ..) Comments (0) Categories: Subway
toothpick Spicy beef

materials:
beef, cumin (granules and powder), chili powder, pepper powder, soy sauce, soy sauce, sugar, cooking wine, water, starch, sesame seeds, toothpicks.
approach:
1, thumb cut of beef the size of grains, add appropriate amount of soy sauce, soy sauce, sugar, cooking wine,tory burch boots, water, starch, the cumin (granules and powder), chili powder, pepper powder, sesame seeds mixed,tory burch shoes, add half the amount of 15-20 minutes and then Zhuanie preserved;
2, the marinated beef and grain by a group of like 3, Series on toothpicks;
3, 8, into the hot oil, put a good string of high-temperature fast fried beef 1-2 minutes, turn the fire picked up, the marinated beef and the remaining material into fine colander, heat quickly deep-fried half minutes, can bring a colander and drain.

Mavericks Tips:
1, the best choice of fat and lean beef meat, fried meat too thin after the taste is slightly dry wood;
2, above, instead of beef, cut into tablets best film, if you choose cut sheet, the best way to use the winding string in toothpicks;
3, use cumin powder particles and mixed spices, the taste is more than simply a kind of special, more fragrant;
4, spices do not put off, or will be floating when fried in oil;
5, when fried to 2 times, high temperature quickly fried so that the appearance of beef has been fried crisp, but inside is still fresh taste

red onion stew beef
1, the pieces have to be cut a little bigger. Beef containing water-soluble nitrogen material was fresh, the meat stew, when released more broth, more concentrated flavor, the smell of meat is relatively pale, so cut the pieces too big to be an appropriate point to reduce the meat was fresh material to escape, so a small piece of meat than fresh meat;
2, do not have to cook stir fierce. The first pieces encountered because of the rapid high fever, muscle fiber hardens, cut in pieces on the hard boiled;
3, when the stew was often best not to expose the cover, not only lead to temperature changes, and aromatic substances in meat when cooked with the fierce air evaporates the water, so less flavor;
4, in the process of stew, the best time add enough water, less water. Slightly submerged in water better, so the final out of the beef stew soup will taste more mellow;
5, is to add water, add boiling water is best. Beef contains a lot of protein and fat, cold case, the soup of the temperature changes, protein coagulation, meaty bones will shrink the gap surface, not only difficult to fire bad, and the flavor will be reduced, we can only add boiling water;
6, not too early to add salt, add a little dried beef stew hawthorn tablets, vinegar can make the meat more easily Dunlan;
7, beef is one of the best partners onion, add some onions to burn, not only can remove the meat smell, but also make beef more delicious.


materials:
beef, red pepper, Cong Jiangsuan, red onion, green pepper, dried hawthorn slice, star anise.
approach:
1, a variety of materials, washed, cut into appropriate size of the reserve;
2, the pot of water boil, add beef, add appropriate amount of wine, an octagonal cook 2-3 minutes, remove beef and wash well and drain water reserve Xue Mo;
3, the amount of oil the pan, add red pepper, Cong Jiangsuan, red onion, dried hawthorn slice, star anise, a small fire until fragrant;
4, wash and drain water into the small fire of beef fried slightly yellow, add appropriate amount of cooking wine, soy sauce, soy sauce stir fry evenly, so that the pieces evenly with the beautiful dark reddish brown;
5, one-time add a little amount of water swept over all the material, cover the lid fire boil, turn a small fire slow? (halfway to stir openings);
6,40-60 minutes later, add green pepper rings, add a little salt, oyster sauce, seasoning, soup can change the fire dries.

Tips:
1, the best choice for fat and lean beef, and thin meat stew out of meat too,
2, beef pot before you
3, no red onion, red onion can be replaced;
4, dried pepper, green pepper some degree of choice in accordance with spicy;
5, step 4 in the beef slightly fried, not only can effectively lock in the moisture, but also make the product more tasty;
6, soy sauce color, raw flavor transferred, 2 persons, although one can not but have a salty, so the final seasoning of salt, oyster sauce attention to dosage, to avoid salty;
7, this section of beef stew was the last relatively bad, if you like the taste does not suck, have the discretion to reduce the time water and stew.
beautiful beef sauté


materials:
1, beef, onion, green chili, Cong Jiangsuan;
2, salt, soy sauce, vinegar, cooking wine, brown sugar, black pepper, water, transferred into the juice of the little;
3, oil, dry starch (cornstarch).
approach:
1, onion, green and red pepper strips, Cong Jiangsuan mince;
2, the natural thawing of frozen beef out 1 hour, stripes and cut into slices;
3, cut the meat with water to dampen, squeezed the water, put 2 hands or chopsticks to force feed mixing uniformity, marinated for 30 minutes or so, thrown into the mix amount of dry starch, and finally add a little oil mix well;
4, wok heat oil, quickly slip into the deal a good fried meat, and other meat dish once a color;
5, Xi Guo, wok heat the oil until fragrant Cong Jiangsuan the end;
6, into the onion, green and red chili stir-fry for 1-2 minutes;
7, add appropriate amount of black pepper, a small amount of salt;
8, slip into the pre-fried beef, turn off the heat, mix well;
9, thrown into the green onion to serve.

Tips:
1, fried beef more tender should choose lean beef, such as the loin, outside the ridge and so on. If you do not know, can tell the butcher you want to master the type of cooking (fried, stewed, roasted ...), he will help you choose;
2, bought back the beef is not easy to cut into the thickness of your favorite, you can freeze them first, and then remove the thawed under natural conditions for about 1 hour until the meat can be cut to operate, can be cut into the appropriate thickness as required (1.5 millimeters);
3, cut beef, cut into strips parallel to the grain to be followed, the principle of slicing stripes;
4, sliced beef, dampen with water squeezed out of water, you can remove the beef in the bloody water, reducing meat flavor;
5, beef mixed finish after the dry starch, mix together the oil, the oil molecules will penetrate the meat, when into the pan fried, the meat in the oil due to thermal expansion and thus destroying the meat of the crude fiber, This natural fresh and delicious fried beef, and when the meat slip speculation will not co-adhesion;
6, sliding oil to fry beef and more to heat and fire to a large, fried beef cooked 7-8 minutes for a color to avoid too old;
7, marinated beef with salt and nearly put soy sauce, so the wire to the attention of fried side dishes of salt consumption;
8, black pepper and onions and beef in a good smell, regarded as the best gear of the beef.

spicy beef tendon
materials & practices:


Tips:
1, calf high 40 minutes talking about here refers to the low heat 40 minutes;
2, with a common pot, take longer time to tendon can plug into the light with chopsticks as cooked;
3, serving up the tendon is soft, let cool since become hard (if re-heating will become soft);
4, on the seasoning can be adjusted in a small bowl, mix flavors to try before, according to your taste add appropriate spices;
5, not in advance, if not immediately eat marinated, because salt will be too tired coriander case;
6, pan fried sesame seeds over low heat without refueling, and constantly stir fry until fragrant Stir to prevent the fried paste;
7, a pressure cooker with security in mind;
8, if it is cold or dry cow tendons need to use lye hair system, hair just bought a good system of tendons should be repeated several times with water to wash off;
9, made alkaline with caustic soda and other industrial system of tendons is best not to eat.
added: on the sauce:
(1) a tablespoon of minced onions;
(2) Zhenjiang vinegar,tory burch flats, soy sauce, a tablespoon each of honey, two teaspoons of sesame oil, chicken amount (which can also hold);
(3) Serve delicious sweet and sour sauce mixture and mix thoroughly (like spicy you can add a teaspoon of chili oil);
sauce with honey instead of sugar to make a very unique taste, flavor than white sugar to be much more and more sweet and aromatic taste.

steamed ribs

materials:
ribs, steamed spices, black pepper, lily, carrots.
approach:
1, will buy back the ribs change the knife into small pieces wash (if you are losing weight, the proposal will be next to the white meat, butter tear Kazakhstan, has been torn off on the picture);
2, according to the instructions on seasoning steamed ribs marinated for 30 minutes (top will be attached to the bag to use, very simple to do so would have)
3, like the taste of black pepper, so arbitrarily small half a teaspoon of black pepper added (de say good taste);
4, lily bubble, gourd Luo Buqie section (sorry, but also on the sunflowers, but this time cut into thick Kazakhstan point, other vegetables, green leafy vegetables as long as not all lines).
5, the marinated beef and vegetables placed in a large bowl, then put the steamer steam just fine. Want to hurry on and calves, like, put a pressure cooker and steam for 30-40 more minutes.

pan it!


thyme lamb chops

materials:
fresh lamb chops, thyme, red wine, black pepper, garlic, salt, sugar, olive oil, potatoes, onions, carrots, lime.
approach:
1, add appropriate amount of lamb chops thyme, red wine, black pepper, garlic, salt, sugar, olive oil and mix well preserved for about 30 minutes;
2, potatoes, onions,tory burch 2011, carrots, cut the appropriate size;
3, spread aluminum foil pan, add potatoes, onion, carrot pieces, add salt, black pepper, olive oil, lime juice and mix well the small half;
4, covered with marinated lamb chops, slices of lime slices on the lamb chops on preheated oven 392 degrees Fahrenheit (200 degrees Celsius), middle bake 20-25 minutes, the lamb chops that 9 mature be.

Tips:
1, thyme is best to use fresh instead of dry goods is not available, you can replace the rosemary, sage, cumin and other spices;
2, pickled lamb's time to use black pepper instead of black pepper, taste very different;
3, according to personal preference by adding more lime or lemon, not too much volume, so as not to sour too heavy seasoning;
4, chops onions and other vegetables, lower berth, can make the lamb evenly heated, absorbed the feed juice, Yang also good to eat vegetables;
5, each oven power differential,tory burch reva, that chops off the bone slightly, squeaking Mao You can, should not bake the old;
6, herb of personal like, a little more, baked vanilla, crunchy and sweet but also good to eat.

braised lamb stew carrot

materials:
lamb, white radish, red dates, ginger, light blue, dried pepper, star anise, garlic, cumin, bay leaves, cinnamon, sugar, orange peel, wine, soy sauce, soy sauce.
approach:
1, mutton chop mahjong pieces into boiling water, add appropriate amount of wine, light blue, octagonal boil hot a few minutes, remove and wash bloody;
2, the pot add a little oil, add ginger, scallion stalk, dried pepper, star anise, garlic, cumin, bay leaves, cinnamon, sugar, a small fire until fragrant;
3, adding drain stir fried lamb chops, injected into a little wine;
4, add orange peel, regular soy sauce, soy sauce to stir-fry color;
5, one-time add a little lamb submerged in the water, turn the fire to boil;
6, all materials will be transferred to the pot slow cooker, stew 1-2 hours, peeled and cut into the radish, bubble hair dates, Su Lan salt can continue to stew.

Tips:
1, the best selection of sheep, lamb meat, the meat is tender, less smell;
2, Step 2 in the spice mix freely, in principle, star anise, ginger, light blue, chili, garlic, sugar is essential;
3, dried tangerine peel in advance the best bubble, scrape off the white membrane;
4, salt not too early to join, so as not to shrink easy Dunlan meat.

spicy lamb hot pot

materials:
lamb, wine, rock sugar, Laoganma fragrant sauce, ginger, light blue, dried chili, dried tangerine peel, lotus root, dried, dried figs, dates, garlic, pepper, bay leaves, cinnamon, star anise, strawberry, small anise, soy sauce, oyster sauce, soy sauce, salt.
approach:
1, add boiling water, light blue, ginger, cooking wine, add mutton pieces, boil hot a few minutes, remove and wash bloody lamb;
2, the pot by adding appropriate amount of oil, add rock sugar, Laoganma fragrant sauce, ginger, light blue, dried chili, dried tangerine peel, garlic, pepper, bay leaves, cinnamon, star anise, strawberry, fennel saute a small fire and put it into a good lamb stir-fried hot boil a few minutes, sprayed into the wine;
3, by adding appropriate amount of soy sauce, stir well to color, then add the appropriate amount of soy sauce, oyster sauce, lotus root, dried, dried figs, dates continue to stir fry evenly;
4, once all the materials, adding water diffuse;
5, the fire to boil, turn to simmer over medium heat 1-2 hours, Dunzhi rotten meat soup fragrant, add a little salt and seasoning.

Tips:
1, the best choice of mutton fat and lean, slightly bones of sheep meat, fat and tender taste, smell small;
2, a variety of ingredients to your mix, spices, dates, etc. can partially remove the unique smell of lamb, please add as appropriate;
3, stir-fried mutton, when sprayed into the hot wine, alcohol, volatile, while heated, you can take away some of the unique smell of lamb, soy sauce when heated only in the food can be put up good colors for food , soy sauce, oyster sauce, seasoned mainly;
4, stew meat, preferably a one-time add enough water, not half-way to add water (it is not, add boiling water), otherwise the taste will be compromised;
5, seasoned salt, the last best place, so succulent crunch, not Dunlan, fragrant sauce, soy sauce, soy sauce, oyster sauce, salt with salt, please note the amount, in order to avoid too salty.

mutton stew, you can prepare some family members like the hot rinse material, such as: vegetables, black fungus, mushroom, taro (the best fried slice, fragrant), melon, fish, potatoes, konjac, Tonghao Cai, Chinese cabbage, parsley, spinach ... ... and so on and so on.
eating the pot on the table, a fireplace and sitting people, first enjoy the taste of delicious spicy lamb brought feelings, eat fragrant perspiration dripping, very fun time, put your favorite Shabu hot pot cooked material to ensure that it is another kind of wonderful joy to enjoy!

dried tangerine peel beef brisket

materials:
sirloin meat, dried tangerine peel, ginger, pepper, garlic, light blue, chili, sugar, soy sauce, soy sauce, oyster sauce, cooking wine, water, starch.
approach:
1, washed soaked tangerine peel with a knife scrape the inside white lining, cut into pieces, soak dried tangerine peel in water retention;
2, all kinds of ingredients ready;
3, the pan add some oil, add dried orange peel, ginger, pepper, garlic, light blue, dried pepper, rock sugar, low heat until fragrant;
4, beef cuts into the hot water wash after the boil, add stir-fry pan, sprayed into the amount of cooking wine, soy sauce added color, soy sauce, oyster sauce and seasoning;
5, adding one diffuse all the materials of water, soak dried tangerine peel in the water before the fire to boil slowly turn a small fire stew beef cakes; bad;
6, turn the fire, adding the right amount of water, starch thicken the sauce to serve.

Tips:
1, the best selection of dried tangerine peel produced in Xinhui District of Guangdong dried tangerine peel, fragrant taste more authentic,tory burch outlet, tangerine peel soaked bitter taste of white lining will be the best shave;
2, hot meat into boiling water, boil a few minutes, remove and wash, to remove the unique smell of meat;
3, soy sauce, soy sauce, oyster sauce contains salt, according to a population is to determine whether additional seasoning with salt;
4, stew meat, add enough water off the best, way is best not to add water;
5, the final amount of water added starch, starch, can make the dish look more attractive, more thick soup, taste better.