free shoes online Spiced Beef practices Guinness,

2. vegetarian sauce beef Beijing Fu Shun Shun

fast recovery is builder of the Qing Emperor Kangxi Liu old mart, every time when the pan sauce of beef, Meat lovers, taste Gone with the Wind avenue to preoccupy purchasers to ruminate from, competing to buy, a real remedy.

production methods:

1. alternative of materials: use of multiple cis vegetarian beef, grass-year-old livestock in Inner Mongolia to use the front thighs, abdominal ribs, breast, sinew and other chapters of the meat. These sites are portrayed by thin and tender affordable, two see oil,free shoes online, butter made from beef, the meat soft, not greasy oil, rich in nourishment.

2. Accessories: Zhurou materials used when it is in the Tong Ren Tang pharmacy purchase, or purchased from the origin cloves, villosum, cardamom, Angelica, Cinnamon and other high quality seasonings. After buying these materials,free shoes online, according to a decisive percent of the recipe, then add the miso, salt, green onions and the original soup cooking.

3. tune sauce ingredients: the quickly recovery process along demanding. First fresh beef washed, cut into about 1 kg massive long box, and then miso watered Jiaocheng gruel-like, into the salt, and bring an end to ... with Shiloh, excluding sauce residue. Will be installed for research into Chinese seasoning powder, sewn into the bag within the keep.

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 base 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 native soup, so the pan for 12 hours ahead. Simmer on slow fire, you should forever look Huohou case, turn the pot 2. Made a good sauce to brush on a membrane of beef broth, after cooling is finished.

Features: oily brown color, red, rotten meat soft and tender, not greasy entrance mellow, staying rich finish. Suitable for the retired, infants and patients eat is nourishing the body to share. Drinks adorned, travel, family hospitality, no inappropriate are a infrequent delicacy.


3. Wen Yi butter sauce Beef beef

【】

materials: opener sub-1000 grams of bovine forelegs

spices: cloves, pepper, star anise, dried tangerine peel, cumin, cinnamon, bay leaves, licorice (the mini)

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 teaspoon

practice:

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 crumple.

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) ambition be cooling a good beef, gush the soup boil over middle 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 quite critical, so for not to neglect Kazakhstan, or cooked meat would be more lax, taste slightly aggravate.

** The third step in placing the cooling method, if you think too long, and let cool completely on the line as long,小户型装修金钟奖揭幕 最时尚小户型, but it is also very important step oh ~ ~

decomposition ing:

forelegs 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.

the cloves, pepper, star anise, dried tangerine peel, fennel, licorice box into the sauce (or homemade gauze material package, cinnamon and bay leaves as cozy to pick it up, merely also instantly into the pot.) Wash and cut green onions in three sessions. Wash the ginger with a sword shot radiated.

soy sauce 1 tbsp soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons five-spice powder 1 / 2 teaspoon


casserole into the measure of water, blaze heat, and then click Add spices, onion ginger, soy sauce, soy sauce, sugar, allspice. Add boiled beef, continue to use high heat for about quarterutes into the small fire to the meat cooked. Bar morsel with chopsticks, you tin smoothly pass through. Remove the beef, on the ventilation, cool area for 2 hours.
will cool a good beef, pour the soup boil over medium heat simmer for half an hour. After
dishing out stew, cool and cut into thin slices can be.

4. Halal beef sauce



halal beef sauce the color red sauce, light oil lubrication. Intact after the biopsy to depart 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 human delicious food on the chart.

making methods:

1. Ingredients: 100 kg of raw beef.

Auxiliary Division: 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 co-optation substances order. Not fat no skinny selection of fresh beef, first with cold water immersion, cleaning congestion, with a scrubbing brush to neat and wash the meat, clear bones. Then slit into pieces of about 0.75-1 kilograms, of a thickness not surpassing 40 cm, and placed in the wash water, were deposited along fleshy Laonen.

② tune sauce. 50 kg pot add water, a little warm after the necessary 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 approximately the mat in the bottom of the pot before the meat bones to make meat is not close to the pot walls, and then reception the meat juicy 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 medium room.

④ sauce system. Meat in the pot and put away after a agreeable tune into miso soup. Boil and then join entire elements and use a good oppression cooker panel pressure (pressure cooker usage namely to use pressure in the beef on bamboo embark, bamboo put a huge bucket fraught 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 expense of soup, and suitably addition Laotang, so namely each piece of meat can be soaked in the soup. Stir four hours after cooking, then cook Weihuo simmer 4 hours, the fragrance slowly infiltrated into the meat. Simmer while cooking, turn pot every 1 hour and 1, so namely meat Shulan consistent.

⑤ pan: pressure cooker, the bank up a fire, cheap heat and cook 6 hours pan. When to use a special steel pan knock, in order to prop up flat light spade settled and readily scoop soup pot washing, the code in the meat drawer sterile plate, after the meat on bamboo pan avoid the sauce inside the drawer to damage up beef, let cool cut instantly after use. Beef pot of sauce do about 8 hours per 50 kg of raw beef can be cooked out of 25 kg

5. Beautiful personal kitchens to prepare the sauce beef

time: 10 minutes Cooking time: 3 hours

materials: bovine animals, meat and a child (about 1000g),free shoes online, 100 grams of miso, mirin 3 tablespoons (45 ml) pepper 1 teaspoon (5 grams), 1 small piece of cinnamon, 1 tablespoon soy sauce (15 ml), salt 2 teaspoons (10 grams), white sugar 1 tablespoon (15 grams), 1 small piece ginger, star anise 2 large light blue one

practice:

1. Wash the meat of bovine animals, with the water surface sand, the all pot into the cold water high heat, boil the Xuemo skim the surface, while write-cooked side, about quarterutes, in the bloody water to remove clean. Remove meat and drain water.

2. the tendons of meat into the soup pot, add hot water to completely have not watched the meat surface, into the soy sauce, miso, salt, sugar, cooking wine, scallion, ginger and the like into the gauze bag pepper, aniseed, cinnamon, crowns high heat for half an hour, then turn down and simmer gently for 2 hours or more, and eventually heave the stopper and then simmer for 15 minutes for great, so that even meat tasteful.

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 entirely constrict the surface to be sliced ​​out. Cut the meat ought be working opposition the instruction of fibers, and transfer to a plate bearing sheet.
6. spiced sauce beef



Ingredients: Beef (fat and lean) 500 grams

spices: salt, 4 grams, 4 grams of soy sauce, 5 grams of sweet bean paste, cooking brandy 3 grams, 3 grams of ginger, sesame oil 10 grams, 3 grams of MSG, five-spice powder 5 grams, pearly sugar, 5 grams

1, the beef cut, with Qianzi bar a few times, then sugar,free shoes online, nitrate, salt, allspice mixed together, mingle in the beef, put the container, add ginger, on ballast, Gaiyan. Turn once a day;

2,7 days behind the bloody rinse, chilly water and then float 1 hour, into the boiling water boiler and seethe as a short perspicuous;

3, set the fire pan, put 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 transfer to a plate of beef slices.

Technology Tip: wine called

dishes taste wine: Sauvignon spiced dish.

consumption: breakfast | luncheon | supper | snacks recipe

phase g: beef not with the chestnut, snail, brown sugar, chives, white wine, pork with water.

recipe Nutrition: Beef is rich in rich in protein, amino mordant composition is closer to human absences than pork, can improve the body resistance to diseases, to the growth and operation, ailment revitalization in increased blood loss, repair tissue and so is particularly suitable for, fresh beef, winter can be warm stomach, replenishing of the season to share; beef with absence, maintain the spleen and stomach, mighty muscles and bones, Wind, phlegm, saliva merely the effect of lust, suitable for the gas under the implicit , shortness of breath, weakness, limp muscles, anemia of continuing ailment and dazzling yellow face person consumption.

delicious Tips: home fried meat dishes, pan dishes color is not pretty, the color brown the beef, pork, soy sauce, then add the cable if I were you sallow, if the motel brought out a small Pork vegetables, bright light and tender, the more is the appending of If you are a wise client, should not be also Although they do not nitrite toxicity, but superfluous use of the same harmful health.

7. Australia Australian savor sauce savor of beef, beef

pay attention to not destroy the nutritional worth of food, its specific is alter.

1. Australian beef sauce flavor characteristics

are Maotai Australian beef flavor, low-temperature processing of cooked food. Good taste, with fresh, cool light, slight and not Seya features. Yet without losing the original taste of the meat, the production resembles ham, has its own solitary flavor, beef-based sauce is worthy of the best.

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 additional by approximately 2-fold, the same benefits also increased nearly 2-fold.

2. Australian manner, choice of materials

sauce beef tendon sub-cover to take no meat (beef leg meat) or meat can be common. Each with 1 to 1.5 kg is fitting.

3. Australian flavor sauce beef production methods

(1) injection of additives. The heavy 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 arranged additives, multi-point melodramas into the beef. Per 500 grams of raw beef, 10 grams of additive necessitated 125 grams of cold water against the readiness of the additive liquid injection. To inject uniform depth of the middle of the meat, so as not to overflow the liquid additives, resulting in needless waste.

(2) tumbling dispose. After the injection of additives to the tumbling of raw beef processing, to continue to flip the meat by hand until the fluid additive in the uniform delivery of raw beef, raw beef to soft up. Spillover in the switching process of the cumulative in the raw beef has been entirely absorbed, the kneading time is about 10 minutes. Remember that water can not purchase meat, the meat can not be completely absorbed by fluid water additive, which affects the quality of beef paste system.

(3) maintained. Will coil 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 preserved 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, cook until the pan.

Australian beef flavor sauce is also suitable for small batch manufacture to agree, especially in the towns, people's alive standards improve, this flavor of beef is also regarded as voyage, lunch, expedience foods, and its non-perishable meat,free shoes online, Save for a long time, but also more hygienic food.

8. Beijing sauce beef

diets: shin sub-500 grams salt 100 grams sugar 2 grams of soy sauce, sweet bean paste 50 grams 15 grams 10 grams onion 50 grams of cooking wine 50 grams of fresh ginger garlic sesame oil 25 10 grams of meat, 35 grams

material practices:

1. the tendons cis meat cut into fist-sized pattern pieces, with boiled thoroughly, and to the web 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 into 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, reserving the soup bubbling slightly open, flip to floor beef, to make it heat evenly, until the soup is obtaining 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:

1. meat material: pepper 50 grams of aniseed 10 grams, 10 grams cinnamon, cloves 2 grams of dried tangerine peel 5 grams, Pak Mong 5 grams, 5 grams Amomum , nutmeg 5 grams, 2 grams of anise, fennel 2 grams. Meat production more than the materials of vegetable, 1 / 3, wrapped with gauze, Shaoxing rice wine, cooking wine is appropriate.

2, the remaining marinade soup skim the oil slick, what with the BEAN BAG percolate cloth, leaving other entities the use of butter.

3. beef, boiled and not cooked through

features: the first production of spiced beef Beijing, is Ma Sheng fasting month, and now nearly 250 years of history. Although production of simple, but very particular about the choice of materials, to flank or thigh meat, the sauce must be used dog day old sauce, spices have been carefully chosen. It is particularly important that a set of orthodox production techniques and master the skills of the furnace, and that with more than 100 years old brine pan. Therefore manufactures unique flavor, not only world-famous Beijing, and notable throughout the country.

9.

· Korean beef sauce ingredients: bovine beasts, meat and a child (about 1000g), 100 grams of miso, mirin 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 (HaoChi123.com)

·: 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 quarterutes , in the bloody water to clean 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 the like into the gauze bag pepper, aniseed, 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 simmer for 15 minutes for large, so that even meat 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 transfer to a plate bearing sheet.

· nutritional value: Beef - Beef is rich in creatine: creatinine levels in beef than any other edible are high, which makes it to the growth of muscles, amplify strength especially effective

Other:

2 ways: not spicy --- to beef, cut into 5 cm square blocks, with soy sauce, aniseed, fowl, sugar, onion, ginger, salt, white pepper, simmer on the 8 hours (a night on the line), water Dunshu up. Need to heat and simmer for three hours (not wrong beef.)

the other is hot: the beef cut into 5 cm square block, oil pan to the heat, add beef, stir-fry until Roujin (no water in the oil by far), put sugar, dry ruddy peak pepper (relying on your taste quantitative), soy sauce, aniseed, chicken, sugar, onion, ginger, salt, the smell, the heat boiled (must be hot.) Need to heat and simmer for three hours (not bad beef.) After

Editor: beef and key sub-water first to take me (and that is what water boiled, the meat on a mallet in the sordid ash removal), removal of nasty foam.

there: Do not bother to use a pressure cooker and the provincial fire, not savory.

Ingredients: Selection of fresh beef. Seasoning: Sha Ren, cardamom, cloves, cinnamon, aniseed, cumin Bouza each 2 grams of yarn into small pockets. Onions, a little ginger, garlic and pepper spare. Cleaning: First chose beef into the water, soak 4 to 6 hours, the congestion in the bubbles out of beef, wash, reuse of water for 4 times. Sugar Color: pot put a little bottom oil, oil heat will fry sugar into the pot, to clutch You've got to see a foam upon the open water into sugar when you add color, the amount of sugar released by the amount of beef, such as put about 1 1 kg two hardly ever. Cooking: pot arranging bone or bamboo board, laying the middle of the tenderloin, the old four sides of meat arranging against the fared water, add seasoning pockets, soy sauce (more points), onion, ginger, garlic, stir cook for half an hour pressure pot. Pressure cooker method is to use bamboo board or other such dishes so pressure in the beef, and bamboo on the heavier material to suppress. Pan: The pressure pot, the Gaixiao fire (Tang Ganggang beginning to cook), low heat and cook for 3 hours pan. Pan shovel reliability when inquired to do flat light, meat pan drawer in the bamboo should be placed after the lest the sauce to break up beef, let cool cut immediately after use. make a pot of spiced beef

about 4 hours. ~ ~

10. Chen

personal cooking beef sauce is a general sauce cooked beef, beef sauce flavor far individually did not eat, go eat know next to nothing ofmething to eat This is a love of our family. That is not equitable self-control, basically heirloom, passed down light that old Tom had a history of 24 years, Which with what, so that kid can constantly recollection the taste of home, the taste of childhood. The production process are recorded, so that everyone in the online

chief raw materials: meat of bovine animals, children (like a cow on the Shenzhen mall development)



cut into pieces, such as the size of a fist on the meat

Simmer the pot with a large water cache

ready a colander ready Xiaopen and small eyes skimmers, meat cooked for a when, start out with a small colander foam the skimmers to see written

out of the foam, more dirty! Note that while cooking side write, this time the fire can be smaller, to keep boiling on the line, about 10 minutes, bloody meat to be removed in the clean



remove meat and drain water , the pot of soup into the bowl and then sediment deposition after a stand-



the onions, ginger, garlic, cut the meat into the pressure cooker

in , put onion, ginger, garlic, pepper powder, star anise (aniseed called Northern), cinnamon, sugar, soy sauce, salt, red pepper sauce (do not like to hold pepper spicy)



the most momentous is putting the antique Tom (old Tom has been my family for 24 annuals, very ripe), pot of soup over the meat to completely do not face shortage of good beef broth by precipitation to replenish



fire boil

pressure cooker lid cover and channel valve after the deduction, the jet off the fire after 10 minutes, with the furnace cooling, not only saving into the fire and let the full meat flavor

pot completely cooled, remove the meat to be

Then put the meat into the refrigerator covered with food film, this time spiced beef is ready. If there is a covered enamel pots or boxes of food even more convenient

need to thoroughly cool thoroughly. When dining, remove the sauce some beef, cut thin plate. The attention to the perpendicular cut pork fiber direction, so do not forget good taste to linger Laotang

ah: soup pot with the colander in the Cong Jiangsuan aniseed and other fish thrown away, the rest is Laotang the

other original soup cool thoroughly freezing cold already when it fell to the pot into the refrigerator freezer leftover



1. reliable sauce Beef beef


sauce is very particular about the choice of raw materials, should only front legs of the key sub-cattle meat. This taste of the meat to make the ended product to effect the best. Nowadays a digit of small restaurants and hotels for of excessive spend taking into list the many other parts of the meat used to replace the front legs of the key sub-meat,nike air max womens 系辞1.2, resulting in texture, taste the greatly diluted.

material: Bovine forelegs key sub-1500 grams of meat, onions 50 grams, ginger 30 grams, 15 grams of salt, sugar 10 grams, 30 grams of cooking wine, soy sauce 30 grams, 15 grams of allspice, gulf leaves 4 , pepper 5 grams, 2 grams of cloves, cumin, 3 grams, 4 grams of dried tangerine peel, licorice 5 grams, 5 grams of cinnamon,free shoes online, star anise 6, amount of water.

Production:

1, Wash the beef, along the lines cut into large capillaries 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 behind.

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 beginning 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,second hand ladies rolex watches 大家快看啊！很搞, so that products can not lightly be chopped.

2, to the remaining broth with beef and saved into the container, so you can make beef more tasty.