Forgotten

cucumber
1, 2, 15 kg of cucumber, pepper 3 1 kg of salt, 1.5 kg
4, two 5 3 garlic, white wine 1.5 two 6, MSG 3 two
7, sugar 6, two 8, two 9 3 ginger, soy sauce 4 pounds
methods: soy sauce boil let cool, cucumber salt flooded for 16 hours, and then heavy pressure for 10 hours. Pepper diced, ginger and garlic Paisui cut, and other materials together into the sauce can be.

Second, radish
1, radish 10 pounds 2, 3, 2 pounds of salt, garlic 0.5 kg
4, MSG 2, two 5, 6, 2-pepper, sugar, 1 kg
7, 8, 1 kg of vinegar, chili powder 3
two methods: first salt radish flooded two days, and then weights the pressure out. Then you can mix materials.

three pepper at the end
1, 10 pounds 2 jalapeno, salt, 1 kg of 3, bean paste 1 kg
4, 5 kg sugar, 0.5, 0.5 kg 6 vinegar, ginger 0.5 kg
7, garlic 0.5 kg 8, MSG 2
two methods: the chilli, ginger, garlic, broken hinge, sugar, vinegar, bean paste and other materials boil let cool to open with broken hinge to join The chili can be.

four beef sauce
1, 2, 2 pounds of beef, red pepper, 3, 5 kg of salt half a catty
4, MSG 2, two 5, 6, 1 kg of soybean oil, sesame two
4 7, vinegar (white vinegar) 4, two 8, two 9 4 bean paste, sugar, 4 two
methods: beef, chili hinge broken, first oil, beef fry, boil then add the other materials can.
five, beef sauce
1 1 kg of beef, red pepper jin 2 3 ; salt, sugar
4 4 4 two-two sesame oil 2 6 5 4 two two
; 7, two 8-MSG 2 4 bags of bean paste Two
10 9 4 garlic vinegar 1 kg
Methods: beef, chili, garlic hinge broken, first oil fry the beef, then other materials into the boil to.
31 good-looking and delicious shrimp a practice
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one: spicy shrimp -
Ingredients: sea shrimp number, back to open side. Chili, pepper some ginger, garlic slices, onion shredded pepper foam a few, have a piece of foam ginger slices. -
practices: -
1. pot into the oil, remember to be more than the level the same amount of meat dishes, fried said oil and more oil to double it big fire hot, pour in shrimp. -
2. fry for a while, add dried chili peppers and pepper, stir fry, heat the oil to taste the spicy and the Commission are -
3. a spicy and hemp taste, add ginger and garlic slices, pickled, hot ginger (do not put onions first) -
4. Stir ginger and garlic flavor, add soy sauce, white sugar right amount, a little wine. When about to clean wok, add onion, stir add salt. Then serve. -
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II: ketchup prawns -
ingredients: prawns half a catty, two spoonfuls of green beans, shredded bamboo shoots little, ginger, onion, sugar, tomato sauce, salt, starch, monosodium glutamate amount. -
practices: -
1, large prawns, cut head and long legs required to wash and drain, bamboo shoots, peas and wash stand. -
2, red-hot pot of oil, saute ginger and onions, fry until golden on both sides into five prawns cooked, add wine, salt, little water seal stew for three minutes till the tomato sauce, thicken the sauce, to the plate. -
3, red-hot pot of oil, shredded bamboo shoots and stir fry green beans with salt, MSG, starch powder to be wet after the shower in the prawn roll side, and serve. -
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three: fried prawns -
material: live large shrimp: 350 grams of soy sauce: 20 grams, scallion: 2 grams of vinegar: 15 grams, sugar: 25 grams of cooked vegetable oil: 500 grams, Shao liquor: 15 grams (about consumption of 50 grams do not Oh, fear of cost of oil!) -
method: -
1, pliers cut the shrimp to be feet, wash and drain water. (Must be washed clean, or affect the appetite) -
2, under the vegetable oil pan, stir till Jiucheng heat (emerging young black smoke), will continue to promote shrimp wok spoon by hand for about 5 seconds, which picked up with a colander, until the oil temperature rose to Bacheng hot, then pour shrimp -
10 seconds into the re-fried so that the meat and shell torn off and remove with a colander. (Note that risk, do not burning) -
3, the pan pour oil, add onions a little stir, pour into the cooked shrimp, rice wine, soy sauce (not too much, more the color of shrimp, not pretty), sugar and a little water, Britain Activity wok cooking into the vinegar, pan, plate and serve Serve. -
Note -
fresh prawns should be uniform size. Wang fried with oil two-speed (note the place, which is the key to the place), cooked to bring up the juice, the shrimp shell burst processes. (Still shrink the principle of sulfur) -
flavor characteristics: -
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IV: Gold Butterfly Shrimp -
raw materials: the original only South American prawns, flour, breadcrumbs, eggs -
practices: -
1. shrimp, peeled, split tail shrimp, leaving the last one not to -
2. preparations of flour, bread crumbs, eggs Beat standby -
3. in accordance with the eggs - flour - bread crumbs in the order -
4. in turn wrapped shrimp, pan put oil, till 6 into the heat, the pot Zhashu {Shrimp} Serve -
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Five: kimchi burst shrimp -
Main Ingredients: River shrimp -
accessories: [url = javascript:;], Sichuan [/ url] pickles, green and red pepper, radishes -
spices: salt, chicken, soy sauce, sugar, cooking wine, chili -
cooking methods: -
1, the green and red pepper, radishes, pickles are cut into small, oil into wok until the oil heat, add shrimp fried fish cakes; -
2, pot stay in base oil, the next dry pepper, pickles, pepper, radish, stir fry the fire, add cooking wine, sugar, soy sauce, chicken, salt, stir shrimp into the pan can be tasty. -
Features -
kimchi Sauvignon, appetizers go well with rice. -
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Six: colorful shrimp and tofu balls -
Material: 3 boxes egg tofu, shrimp 6 two 6, two fish paste, yellow, green peas, pickled shrimp, a little kernel Ingredients: 3 tablespoons cornstarch, a little salt, onion ginger 2 tbsp water Seasoning: cornstarch 1 large spoon, pepper. -
practices: -
Wash shrimp and chopped drying, and salted fish paste and shrimp and mix well for the filling. -
Cut tofu cornstarch wafer stick in two pieces were sandwiched into the filling tube-like, all well after use. -
frying pan with the oil over medium heat until the temperature increase after the fried tofu into the shape, go to the plate over medium high heat for 8 minutes. -
to water will be yellow, green peas, boiled Jen picked up after, another boiling pot with pepper and cornstarch to the plate rolling shower. -
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Seven: Soybean shrimp -
ingredients: soybean, shrimp, red pepper, yellow pepper, ginger, eggs -
spices: salt, Totole chicken, starch, salad oil -
practices: -
1, shrimp, shelled, leaving tail shrimp and shrimp back break open. Salt, the wife happy chicken, starch, egg white to shrimp sizing, and then down into the warm oil in the boiled and set aside. -
2, soybean, red pepper pieces, yellow pepper pieces with oil boiled, picked up. -
3, pot stay in base oil, add ginger saute, stir fry down into all the raw materials, seasoning thicken Serve. -
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Eight: Salad Lobster -
Materials: frozen cooked lobster 1 (about 500 grams), half a lettuce, integrated tank 1 can of fruit, a little white salad dressing, shrimp and eggs a little -
practices: -
1, after natural thawing lobster first and then cut diagonal slices peeled. -
2, shredded lettuce soaked in cold water after the drain, put the plate on the center. -
3, play Kay comprehensive open, canned fruit, drain and then into the top of lettuce. -
4, will be cut lobster meat, then get on top of the display of fruit salad dressing Finally, sprinkle the eggs can be. -
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Nine: fresh lily figs shrimp -
material: fresh lily a (broke), peas (or honey beans) 2 two shrimp 80 grams, an egg tofu (cut) -
practices: -
1. pounced egg tofu first, a little cornstarch on both sides (can be siphoning off the surface of the water, not easy when fried rotten), with a small fire pan fry until golden on both sides and set aside. -
2. pounced egg tofu first, a little cornstarch on both sides (can be siphoning off the surface of the water, not easy when fried rotten), with a small fire pan fry until golden on both sides and set aside. -
3. shrimp fry first (or Blanch), put salt to taste. Fry garlic until fragrant and soft under the snow peas. -
other materials together into the mix, the next sauce can thicken. -
sauce: -
1 tsp oyster sauce, soy sauce, sugar, Banchi, 2 tsp cornflour, water amount. -
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ten: melon shrimp soup -
(plus a soup of the practice, the method is simple, a light and delicious) -
materials: half a melon, shrimp and four, some scallops, coriander and a little twist. -
practices: -
1. melon slices. -
2. 葱姜 blast pot. -
3. add melon slices stir-fried. -
4. add water, then add shrimp and scallops. -
5. Large Huoao open, put coriander, salt to taste. -
XI: orange peel shrimp -
raw materials: shrimp, 250 grams, 15 grams of dried tangerine peel nine system. -
spices: sugar 35 grams, salt, MSG 5 grams, 5 grams of rice wine, diced green onion 3 grams, not 2 g ginger, sesame oil 2 g, oil 500 grams (actual consumption of 15 grams), soup 50 grams. -
operating procedures: -
1. The required cut shrimp, washed and drained water; Citrus cut at the end. -
2. Heat pan, add shrimp, fried with hot cooked immediately after Wang remove. -
3. Pot stay in base oil, add onions, ginger stir Hong, add wine, soup, salt, sugar, monosodium glutamate, dried tangerine peel and shrimp, with the fire slowly the sauce, the last drops of the sesame oil, pan plate. -
characteristics: -
tender and delicious, slightly sweet and sour orange peel. Citrus fried shrimp is fried shrimp taste expansion. -
essentials Tips -
hot oil burst shrimp to be busy, a blast into. -
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Twelve: asparagus mixed with shrimp -
Ingredients: asparagus 300 grams, 8 shrimp, garlic 2 red peppers 1 -
seasonings: salt, sugar, sesame oil 1 / 2 tsp salad oil 1 tbsp -
for the method: -
1, peeled garlic, red pepper, remove stalks, wash, all mince; asparagus to remove the roots, slashing the old skin, washed, cut into small pieces; pick deveined shrimp paste, washed, cut into sections of semi-standby; -
2, the pot into the half pot of water to boil, boil for a short iron into the asparagus, remove to cold water showers, drain water reserve; -
3, then the pot of water boil, add shrimp and boil for a short iron to change color, remove, drain water, poured into a dish, add the remaining ingredients and A and mix well and serve. -
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Thirteen: The Golden shrimp care -
Ingredients: 4 packets of white areas, 4 tablespoons of shrimp paste, egg 1, white sesame seeds amount. -
ingredients: salt, soy flour, the amount of pepper. -
practices: -
1, bread cut into two inches in diameter circle the block, shrimp paste and seasonings and mix well. -
2, the shrimp paste paved surface of the bread pieces, glue the egg and sesame seeds, heat pan fry both sides of the golden, then drain the oil until hot to eat. -
Remarks: -
when a thin rubber coating shrimp, or fried bread, shrimp and not cooked. -
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fourth: flowers prawns -
owned Cuisine: Shandong cuisine -
features: elegant, delicious and nutritious. -
ingredients: fresh shrimp 250 grams, chicken breasts, 25 grams, 20 grams of egg, ham 15 grams of yellow cake 15 grams, 15 grams fat choy, red pepper skin 15 grams, coriander leaves 15 grams, salt 5 grams, Shao liquor 15 grams, onions 15 grams, ginger 10 grams, 100 grams of broth, sesame oil 5 grams, 50 grams of starch. -
production process: -
pick the prawns to the ridge of sand bars, remove the shrimp, peel into the shrimp, leaving tail to the leg, washed with water, from the abdominal profile, split into two-thirds of a knife deep, so back connected. Profile on the surface of the meat crosswise knife, salt, rice wine pickled tasty. Ham, yellow cake, red pepper, cut into small skin are like the eyelids. Chicken breasts to the net fascia, chopped fine mud, add onions, ginger, salt, rice wine, broth, sesame oil, stir into the stuffing, wipe evenly divided on the shrimp. Beat egg into the egg foam into the bowl, add dry starch paste to reconcile into the egg foam, foam paste the eggs were put on the surface of meat, prawns, and then ham, red peppers, cake, coriander leaves, seaweed, etc. interspersed into the color pattern, transfer to a plate inside the cage, the use of fire steamed out, the net water decanter, placed in the tray. Wok add broth, salt, stir boiling, skim foam, hook into the flow of wet starch thickening, pour sesame oil, pour in the shrimp body Serve. -
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fifth: sweet lemon sesame shrimp -
ingredients: 125 grams headless prawns, bread 25 grams, 6 grams of sesame seeds, 0.5 g monosodium glutamate, salt 0.5 g, starch 8.5 grams, 18 grams lemon juice, eggs, 18.5 grams, 105 grams of oil. -
1. will remain headless peeled shrimp tails, transferred to shrimp line, wash, open from the middle into a knife, put a bowl add MSG, salt and tasty. -
2. egg custard with cornstarch bearing adjustment, bread cut into 10 slices. -
3. soiled uniform shrimp custard, sesame side glue, and then placed on a piece of toast, hand tap. -
4. arms fire wok oil to boiling, the side away from the fire position, the prawns into the oil with a slow fire until golden brown dip, dish, put the dish Serve, serve lemon juice Ibid. -
flavor characteristics: -
shrimp fresh bread aroma, flavor and lemon juice with sweet sesame flavor. -
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XVI: prawn soup tablets -
Material: prawns 3, fritters 1, lettuce 4 slices, onion one. -
spices: 1, a little flour; 2, cooking wine 1 tablespoon 5 cups broth, 1 tsp salt, pepper. -
practices: -
1, prawns, shelled, pumping mud intestinal net after the wash with flour grasping mucus, and then rinse thoroughly with water, drying of water, then slice thin; -
2, fritters, chopped, fried crisp and then frying, remove and drain after the Absolute, shop in the bowl, add shredded lettuce and the other will add chopped green onion, then slice thin film spread on the top of prawns; - ;
3, the seasonings (2) boil, Drizzle, the use of soup boiled prawn pieces and serve hot. -
Highlights: -
1, prawns must be fresh to do this soup, or smell heavy. -
2, next head of the prawn great, unfortunately lost, you can pour wine with fried after burning incense stock, reserved for his use, but not suitable in this soup, unless mixed with chicken soup, and after filtering. -
3, in addition to prawns, fresh fish can be eaten the same way. -
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Seventeen: Braised Prawns -
Main Ingredients: Shrimp 4-6 head -
materials: onion, ginger, cooking wine, salt, MSG, sugar, vinegar, the amount -
practices: -
pot into the base oil pan, will deal with after a good shrimp stir into diced green onion, root ginger, cooking wine, add chicken broth, salt, MSG, sugar, vinegar (a drop). Until juice will do, remove the shrimp, add sesame oil in the remaining juice, stir well, pour over shrimp on, you can. -
handling: -
the shrimp to be, legs, remove the head of the prawn at the top of the sandbags, cut to the ridge along the tail shrimp, remove the sand line. -
Description: -
The shrimp was light, good shrimp flavor. If white wine is best to use with Fen wine because of the smell of alcohol too thick will cover the shrimp, a high degree of wine is good, shrimp can better explain the fragrance of the wine, the level of sense. Do not think Erguotou very cheap, in fact, very suitable with this shrimp. In addition, Qingdao Laoshan Mineral beer brewing is also very desirable, refreshing, can be refined to reflect well the delicate shrimp, white and tender. -
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eighth: fried shrimp -
materials: shrimp 10 ounces, diced green onion, ginger, garlic and pepper at the end of the opening 1 tablespoon cornstarch 5 tbsp. -
spices: salt, monosodium glutamate, a pinch of pepper. -
Marinade: -
wine 2 tablespoons salt 1 / 2 tsp. -
for the method: -
1. shrimps cut to be the Ministry of intestinal removing mud, wash and drain water to marinate for 20 minutes. -
2. pan till the eighth of the heat, put the shrimp coated with cornstarch and deep fry crisp fish out. -
3. separate from the pan with 1 tablespoon Fry scallions, ginger, garlic, hot pepper at the end, then the shrimp down, thrown into the seasonings and stir well. -
Cooking Guide: -
. dish with shrimp Lo (thin, tender) to do, taste good. -
fried shrimp less oil, not soy wine, so as to avoid deep-fried crispy shrimp anti-surge, but not crisp. -
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nineteenth Jade Shrimp -
Preparation time: 15 minutes -
Cooking time: 20 minutes -
characteristics: -
are their own natural fragrance of delicious, with proper seasoning to taste, good taste even more delicious, absolutely, smell, taste of the small -
materials: -
prawns (fresh shrimp) 500g, broccoli 1 / 2 (200g), carrots, 1 chopped garlic 2 tablespoons (30g), white pepper 1 / 2 teaspoon (3g), starch 2 tablespoons water (30ml), oil 1 tablespoon (15ml), each food-rich seafood soup hanging juice 2 tablespoons fresh TM (30ml). -
practices: -
1. prawns to the first stripped of skin, into the boiling pot boil for 2 minutes, remove and shower stand; to wash broccoli, divided into small pieces; carrots, peeled, cut into wafer; and then were put into the boiling pot boil for a short 2 minutes, drain water stand; -
2. the fire heating the oil in wok until till 5 placed into a hot saute the garlic, then turn into the prepared shrimp, broccoli and carrots into small pieces, stir together 2 minutes; -
3. slowly hook into the water, starch, to be transferred after the thick sauce of white pepper collection and every rich food, seafood soup, fresh TM juice can be suspended. -
Tips: If no fresh shrimp, shrimp can be used instead of cooking. -
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Twenty: Garlic Prawns -
materials: -
net prawns 350 grams, 40 grams hot red pepper, soy sauce 10 grams, salt 3 grams, sugar 30 grams, 30 grams of vinegar, cooking wine 15 grams, ginger 15 grams, 15 grams minced garlic, chopped green onion 25 grams, monosodium glutamate 2 grams, water, soybean meal 30 g, 50 g of dry soy flour, 2 eggs, broth, 200 grams, peanut oil 500 grams (consumption of 100 grams). -
production method: -
1. shrimps to the first shell, to remove impurities from the dorsal raphe shrimp under the knife, slice into two pieces, remove the black sand gland, each cut into two pieces off to a bowl and add wine, salt yards taste, add eggs transferred into a dry soy paste, mix the shrimp. -
2. Take a bowl, the soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup, water, soybean meal, on into the fish-flavored sauce. -
3. pot heat the oil till the Liucheng, paragraph by paragraph into the shrimp, slightly fried fish, until the oil temperature rise, and then went in, picked up when turned deep fry crisp surface. -
4. tossed away more than the pot of oil, the next hot pepper, red Stir, add onions, ginger, garlic, Stir flavor, cooked into the fish-flavored sauce, stir well, then add the shrimp section, stir evenly, transfer to a plate Serve. Garlic juice can also stir dish, Yi Shi Zhan Shi. -
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the twenty-first: red pepper explosion shrimp -
Ingredients: 1 kg of shrimp, garlic 2 teaspoons chopped green onions 2, Chuanjiao powder 1 tsp. -
Ingredients: Salt 1 / 4 tsp sesame oil, Ku amount of powder, egg white 2 tsp cornflour tbsp. -
cornstarch 1 / 4 teaspoon water 1 tablespoon salt 1 / 4 tsp. -
practices: -
1, Chuanjiao on the pan, fry slowly in, Chung broken, screen out the powder, they condemned the trafficking trafficking Juan Di # ǔ Chong Huan Boxu stop? -
2, the shelled deveined shrimp, leaving only the back end of the shell, wash wipe dry. -
3, shrimp, cut back, remove the intestines, and marinate for ten minutes, the oil bubble. -
4, two tablespoons of oil, saute garlic, Chuanjiao powder, under the shrimp, like a teaspoon of wine, stir well, buried in Xian, the next Toss onion dish. -
20 kinds of practices in beef sauce (1 ~ 10)
1. authentic sauce beef -

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beef sauce is very particular about the choice of raw materials, should only front legs of the key sub-cattle meat. -
such meat products made in order to achieve the best taste. Nowadays a number of small restaurants and hotels because of excessive cost taking into account the many other parts of the meat used to replace the front legs of the key sub-meat, resulting in texture, taste the greatly reduced. -
ingredients: meat, beef foreleg key sub-1500 grams, onions 50 grams, ginger 30 grams, 15 grams of salt, sugar 10 grams, 30 grams of cooking wine, soy sauce 30 grams, 15 grams allspice, bay leaves 4, 5 pepper grams, 2 grams cloves, cumin, 3 grams, 4 grams dried tangerine peel, licorice 5 grams, 5 grams cinnamon, star anise 6, amount of water. -
Production: -
1, Wash the beef, along the lines cut into large veins in the reserve. -
2, take a clean piece of gauze, the cloves, pepper, star anise, dried tangerine peel, cumin, cinnamon, bay leaves, licorice bag made of spice packet in which the reserve. -
3, green onions cut into large point of the segment, ginger shoot broken back. -
4, do pot of water, 80 degrees into the beef to boil and then high heat about 1 minute and a half. -
5, remove the beef from the pot boiling water into the cold water after use. -
6, do pot of water, boil down into the spice packet after, sugar, onion, ginger, soy sauce and allspice. -
7, re-boil to do after opening fire into the beef. -
8, smaller fire, cooked beef will spice packet out after the fire. -
9, the beef broth and remaining with put into the container to completely cool thoroughly. -
10, the beef cut into thin slices can be eaten out. -
tips: -
1, beef and cook about 1 minute and a half with cold water soaking beef in order to tighten, so that products can not easily be chopped. -
2, to the remaining broth with beef and saved into the container, so you can make beef more tasty. -
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2. Beijing Fu Shun Chai Spiced Beef -

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Fu Shun fast is founder of the Qing Emperor Kangxi Liu old shop, every time when the pan sauce of beef, Meat lovers, taste floating street to attract customers to ruminate from, competing to buy, a real treat. -
production methods: -
1. choice of materials: use of multiple cis vegetarian beef, grass-year-old cattle in Inner Mongolia to use the front legs, abdominal ribs, chest, sinew and other parts of the meat. These sites are characterized by thin and tender affordable, two see oil, butter made from beef, the meat soft, not greasy oil, rich in nutrition. -
2. Accessories: Zhurou materials used when it is in the Tong Ren Tang drugstore to buy or purchase from the origin of the cloves, villosum, cardamom, Angelica, Cinnamon and other high quality seasonings. After buying these materials, according to a certain percentage of the recipe, then add the miso, salt, green onions and the original soup cooking. -
3. tune sauce ingredients: the fast recovery process along demanding. First fresh beef washed, cut into about 1 kg heavy long box, and then miso watered Jiaocheng gruel-like, into the salt, and go through with Shiloh, excluding sauce residue. Will be installed for research into Chinese seasoning powder, sewn into the bag within the reserve. -
4. bear meat: production when the first Bear meat is to boil the water, it will cut into the pot with the beef and sauce and cook for 2 hours, remove the meat, removing slag foam, called -
5. sauce made: and then stacking the meat with bone in the bottom of the pot then, into the accessories bag, with bamboo and basin pressure pot. 1 hour before cooking, stir, then simmer, and cook side against the original soup, so the pan for 12 hours before. Simmer on slow fire, you should always look Huohou case, turn the pot 2. Made a good sauce to brush on a layer of beef broth, after cooling is finished. -
Features: oily brown color, red, rotten meat soft and tender, not greasy entrance mellow, lingering rich finish. Suitable for the elderly, infants and patients eat is nourishing the body to share. Drinks adorned, travel, family hospitality, no inappropriate are rare beauty -
3. Wen Yi Spiced Beef -

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】【sauce beef -
raw materials: the front legs bovine key sub-1000 grams -
spices: cloves, pepper, star anise, dried tangerine peel, cumin, cinnamon, bay leaves, licorice (the little) -
3 green onions, ginger piece, 1 tablespoon soy sauce, dark soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons five-spice powder 1 / 2 tsp -
practices: -
1) front legs bovine key sub-washed, cut into 10cm square chunks. Pot pour in the water, the fire heated the beef into the boiling water Cook for, remove, the use of cold water immersion, so beef crunch. -
2) the cloves, pepper, star anise, dried tangerine peel, fennel, licorice box into the sauce (or homemade gauze material package, cinnamon and bay leaves as easy to pick it up, but also directly into the pot.) Wash and cut green onions in three sessions. Wash the ginger with a knife shot scattered. -
3) casserole into the amount of water, fire heat, and then click Add spices, onion ginger, soy sauce, soy sauce, sugar, allspice. Add boiled beef, continue to use high heat for about 15 minutes into the small fire to the meat cooked. Bar bit with chopsticks, you can smoothly pass through. Remove the beef, on the air, cool place for 2 hours. -
4) will be cooling a good beef, pour the soup boil over medium heat simmer for half an hour. After Wei Sheng out, can be cooled and cut into thin slices. -
super wordy: -
** The second step in the cold water immersion method is very critical, so as not to omit Kazakhstan, otherwise the cooked meat would be more loose, taste slightly worse. -
** place the third step in the cooling, if you think too long, and let cool completely on the line as long, but it is also very important step oh ~ ~ -
decomposition ing: -
Bovine forelegs key sub-washed, cut into 10cm square chunks. Pot pour in the water, the fire heated the beef into the boiling water Cook for, remove, the use of cold water immersion, so beef crunch. -
the cloves, pepper, star anise, dried tangerine peel, fennel, licorice box into the sauce (or homemade gauze material package, cinnamon and bay leaves as easy to pick it up, but also directly into the pot.) Wash and cut green onions in three sessions. Wash the ginger with a knife shot scattered. -
soy sauce 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons five-spice powder 1 / 2 tsp -
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casserole into the amount of water, fire heat, and then click Add spices, onion ginger, soy sauce, soy sauce, sugar, allspice. Add boiled beef, continue to use high heat for about 15 minutes into the small fire to the meat cooked. Bar bit with chopsticks, you can smoothly pass through. Remove the beef, on the air, cool place for 2 hours. -
will cool a good beef, into the small fire to boil the soup simmer for half an hour. -
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After dishing out stew, cool and cut into thin slices can be. -

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4. Halal beef sauce -
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halal beef sauce the color red sauce, light oil lubrication. Intact after the biopsy to leave and cut surface color red bean paste, a small amount of muscle tendon in yellow and transparent. Eat moderately salty, flaky and tender and refreshing, ideal for people delicious food on the table. -
production methods: -
1. Ingredients: 100 kg of raw beef. -
Auxiliary Section: miso 10 kg, 3 kg of salt, 250 grams of cinnamon, cloves 250 grams, Amomum 250 grams, 500 grams of anise. -
2. Processing methods: -
① election materials order. Not fat not thin selection of fresh beef, first with cold water immersion, cleaning congestion, with a scrubbing brush to clean and wash the meat, remove bones. Then cut into pieces of about 0.75-1 kilograms, of a thickness not exceeding 40 cm, and placed in the wash water, were deposited by fleshy Laonen. -
② tune sauce. 50 kg pot add water, a little warm after the required amount of salt into 1 / 2, and miso. Boil 1 hour, skim foam sauce on the noodles, poured into a container reserve. -
③ beef pot installed. And around the mat in the bottom of the pot before the meat bones to make meat is not close to the pot wall, and then press the meat succulent Laonen code in the pot, the old code in the bottom of the pot Department of meat, tender on top, front legs , sub-put meat on the middle chamber. -
④ sauce system. Meat in the pot and put away after a good tune into miso soup. Boil and then add all ingredients and use a good pressure cooker plate pressure (pressure cooker method is to use pressure in the beef on bamboo board, bamboo put a big tub filled with water, or a bucket of water to suppress.), add water, stir cooking about 4 hours. 1 hours after cooking, skim floating foam noodles, and then turn the pot every 1 hour 1. According to consumption of soup, and appropriately adding Laotang, so that each piece of meat can be soaked in the soup. Stir four hours after cooking, then cook Weihuo simmer 4 hours, the scent slowly infiltrated into the meat. Simmer when cooking, turn pot every 1 hour and 1, so that meat Shulan consistent. -
⑤ pan: pressure cooker, the bank up a fire, low heat and cook 6 hours pan. When to use a special iron pan beat, in order to prop up flat light shovel stable and readily scoop soup pot washing, the code in the meat drawer sterile plate, after the meat on bamboo pan lest the sauce inside the drawer to break up beef, let cool cut immediately after use. Beef pot of sauce do about 8 hours per 50 kg of raw beef to the cooked meat of 25 kg. -
5. beautiful private kitchens of spiced beef -
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Preparation time: 10 minutes Cooking time: 3 hours -
materials: bovine animals, meat and a child (about 1000g), miso 100 grams of cooking wine 3 tablespoons (45 ml) pepper 1 teaspoon (5 grams), 1 small piece of cinnamon, soy sauce, 1 tablespoon (15 ml) salt 2 teaspoons (10 grams), white sugar 1 tablespoon (15 grams), 1 small piece ginger, star anise 2 large light blue one -
practices: -
1. tendons meat washed with water surface dirt, the entire pot into cold water, high heat, boil the Xuemo skim the surface, while write-cooked side, about 15 minutes, in the bloody to clear the clean. Remove meat and drain water. -
2. the tendons of meat into the soup pot, add hot water to completely have not seen the meat surface, into the soy sauce, miso, salt, sugar, cooking wine, scallion, ginger and pepper-like into the gauze bag, large materials, cinnamon, caps high heat for half an hour, then turn down and simmer gently for 2 hours or more, and finally lift the lid and then a large simmer for 15 minutes, the meat evenly tasty. -
3. remove the meat of bovine animals, a pair of chopsticks in the bowl shelves, the meat on top drain and cool. -
4. beef, let cool completely tighten the surface to be sliced out. Cut the pork should be going against the direction of fibers, and thin plate and serve the contractors -
6. spiced sauce beef -
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Ingredients: Beef (fat and lean) 500 g -
spices: salt, 4 grams, 4 grams of soy sauce, sweet sauce 5 grams, 3 grams of cooking wine, ginger 3 grams, sesame oil 10 grams of MSG 3 grams, five-spice powder 5 grams, white sugar 5 g -
1, the beef cut, with Qianzi bar a few times, then sugar, nitrate, salt, allspice mixed together, mix in the beef, put the container, add ginger, on ballast, Gaiyan . Turn once a day; -
2,7 days, washed bloody, and then float in cold water 1 hour, into the boiling water pot and boil for a short transparent; -
3, set the fire pan, sesame oil, sweet sauce, MSG, and the right amount of water, stir well, then add soy sauce, cooking wine, to be opened, the next into the beef; -
4, the fire to boil, remove the heat and simmer 20 minutes, remove and transfer to a plate of beef slices. -
Technology Tip: also known as rice wine, cooking wine -
dishes taste: Spicy dish Sauvignon. -
consumption: Breakfast | Lunch | Dinner | Snacks -
of grams Recipe: beef not with the chestnut, snail, brown sugar, chives, white wine, pork with water. -
recipe Nutrition: Beef is rich in rich in protein, amino acid composition is closer to human needs than pork, can improve the body resistance to diseases, to the growth and operation, disease recovery in additional blood loss, repair organizations, particularly suitable winter food can be Nuanwei beef, season the benefit of the share; beef with deficiency, nourish the spleen and stomach, strong muscles and bones, Wind, phlegm, saliva only the effect of thirst, suitable for the gas under the implicit, shortness of breath, body empty, aching knees, anemia of chronic illness and dazzling yellow face human consumption. -
delicious Tips: home fried meat dishes, pan dishes color is not pretty, the color brown the beef, pork, soy sauce, then add the wire if not pale, if the hotel brought in a sauté meat dishes, bright bright and tender, is mostly to add the If you are a wise consumer, should not be too Although they do not nitrite toxicity, but excessive use of the same adverse health. -
7. Australian style spiced beef -
Australian beef flavor does not pay attention to the nutritional value of food destroyed, the character is different. -
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1. Australian beef sauce flavor characteristics -
Australia is Maotai beef flavor, low-temperature processing of cooked food. Good taste, with fresh, cool light, delicate and not Seya features. Yet without losing the original taste of the meat, the product resembles ham, has its own unique flavor, beef-based sauce is worthy of the best. -
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Australian beef sauce flavor, its greatest feature is the high production rate, per 1 kg raw beef to the cooked meat from 0.8 to 0.9 kg. Than the ordinary method of making the sauce beef increased by nearly 2-fold, the same benefits also increased nearly 2-fold. -
2. Australian beef flavor sauce choice of materials -
sub-reinforced cover to take no meat (beef thigh meat) or meat can be general. Each with 1 to 1.5 kilograms is appropriate. -
3. Australian flavor sauce beef production methods -
(1) injection of additives. The massive injection of raw beef special additives (NHD-95, Harbin, Hong Kong and Macao technology development company available.) 50 ml can be used for medical syringes, into the prepared additives, multi-point plays into the beef. Per 500 grams of raw beef, need 10 grams against 125 grams of cold water additives formulated into a liquid additive injection. To inject uniform depth of the middle of the meat, so as not to spill the liquid additives, resulting in unnecessary waste. -
(2) tumbling treatment. After the injection of additives to the tumbling of raw beef processing, to continue to flip the meat by hand until the liquid additive in the uniform distribution of raw beef, raw beef to soft up. Spillover in the switching process of the additive in the raw beef has been fully absorbed, the kneading time is about 10 minutes. Remember that water can not buy meat, the meat can not be completely absorbed by liquid water additive, which affects the quality of beef paste system. -
(3) preserved. Will roll the kneaded raw beef on the environmental conditions of 10 ℃, placed in the pot 20 to 25 hours. -
(4) cooking. The marinated raw beef into the boiling water in 100 ℃, the pot temperature maintained at 75 ~ 85 ℃, continue to cook 2 to 3 hours, cooking process to turn 1, to prevent the bottom of the pot affect the quality of beef paste and taste, the pan until cooked. -
Australian beef flavor sauce is also suitable for small batch manufacture to engage, especially in the towns, people's living standards improve, this flavor of beef is also regarded as travel, lunch, convenience foods, and its non-perishable meat, save for a long time , is relatively healthy food. -
8. Beijing sauce beef -
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foodstuffs: shin sub-500 grams salt 2 grams of soy sauce 100 grams sugar 15 grams flour paste 50 g green onions 50 grams of cooking wine 10 grams 50 grams fresh ginger garlic sesame oil 25 g 10 35 g meat material -
practices: -
1. the tendons cis meat cut into fist-sized pattern pieces, with boiled thoroughly, and to the net Xuemo fish out. -
2. the onion, ginger and choose clean, cut into pieces with the garlic, salt, soy sauce, miso, sugar, cooking wine, sesame oil, meat material into the pot, add beef broth to boil, cook miso soup . -
3. the beef into the sauce pot in order to diffuse over beef and cook for 5 to 10 minutes subject, change the micro-man Gordon about 2-3 hours, keeping the soup bubbling slightly open, flip to ground beef, so that heat uniform until the soup is getting stronger, beef skewer with bamboo chopsticks to fish out through time, let cool, cut into thin slices, then transfer to a plate consumption. -
process key: -
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