Ingredients: beef jerky, yellow sauce, fresh ginger, sesame, peanut, pepper, pepper, seasoning: salt, monosodium glutamate, sugar, cooking wine, sesame oil and rice vinegar.
Exercise:
1. Boil the pan until it is dry. Stir-fry Zanthoxylum bungeanum/capsicum with low fire, and crush it with a cooking machine/rolling pin.
2. Cut the beef into 1cm square pieces, put a little more oil in the pot and fry until cooked (peeled fresh ginger, chopped into Jiang Mo, stir-fried with beef for a while).
3. Soak peanuts in warm water, peel them, pour oil into the pot, when it is 80% hot, add peanuts and fry them until they are slightly yellow, take them out to cool, and make them into peanuts with a cooking machine/rolling pin for later use.
4. Stir-fry the peppers, stir-fry over low heat, and when the pepper oil is red and has no smell of raw peppers, add dried yellow sauce and stir-fry evenly.
5. Add pepper/pepper, cooking wine (I use 1 bottle of Wang Zhihe cooking wine without dried yellow sauce), salt, monosodium glutamate, sugar and beef in turn, and keep stirring, but after boiling, add 1 rice vinegar and a little sesame oil.
Boil, cook until the consistency is suitable, add the cooked sesame seeds, and then take out the pot.
Tips:
Peanuts and sesame seeds can also be put in when they are almost ready. Except beef (fried for a while, it tastes like beef jerky), ginger and seasoning, you don't have to do it in too much order. I also tinkered around, but the effect was really good. Materials:
200g of red pepper, 500g of lean beef, 0/00g of peanut/kloc-,0/00g of walnut/kloc-,0/00g of almond/kloc-,0/00g of sesame/kloc-,0/00g of Pixian watercress/kloc-,and 50g of Yongchuan lobster sauce.
Exercise:
1. Preparation: First, cut 200g of bright red pepper into diced meat, 50g of lean beef into minced meat, 0g of Pixian watercress100g, 50g of Yongchuan lobster sauce. Stir-fry peanuts100g, walnuts100g and almonds100g in oil. You can't put them all in the pot because these three things cook at different speeds. Almonds are the easiest to cook, followed by walnuts and peanuts, so the frying time is different. ).
2. Preparation: Crush all three samples after frying.
3. Production method: wok with high fire, pour 100g clear oil, saute shallots, ginger and garlic, add beef stuffing, add cooking wine and stir-fry until the meat turns white.
4. After the pan is cleaned, put it on the fire and add 300g of clear oil. When the oil temperature rises, add Pixian watercress100g, Yongchuan lobster sauce 50g and Liubiju dried yellow sauce100g. After a little stir-frying, add 200 grams of fresh red pepper and stir-fry for 3 minutes, then add 20 grams of chopped flowers, walnuts, almonds, sesame seeds and thirteen spices of Wang Shouyi in turn.
5. Then add the fried beef and stir fry for one hour. During frying, add the remaining clear oil several times.
Tips:
The whole frying process must be simmered. Stir-fry constantly to prevent the pan from burning. If it is not spicy, you can reduce the amount of bright red pepper. Put the sauce in a clean glass bottle and refrigerate it for more than half a year. You can also add it at will. I added soybeans this time.
The last time I cooked it, I didn't put Liubiju dry yellow sauce, and the taste was a little weak. My mother and I ate more than half of it in two days at the speed of a small bottle. I want to spend the winter, but, alas, I have to make another batch when fresh red peppers come on the market.
Wine-flavored beef sauce material:
80g ground beef, 20g mushroom, tomato 1 tablespoon, Oregon spice 1/8 teaspoons, flour 1/2 teaspoons, red wine 200cc, broth 300cc, chicken powder 1/2 teaspoons.
Exercise:
1. Slice mushrooms and tomatoes for later use.
2. Heat the pan, add ground beef and mushroom powder by the method of 1, and stir-fry until fragrant.
3. Add tomato slices, Oregon spices, flour, red wine and broth of method 1 in method 2, and cook for about 30 minutes on low heat.
Citronella beef sauce material:
80 grams of ground beef, garlic slices 1/4 teaspoons, small tomato slices 1 teaspoon, shredded lemon leaves 1/2 teaspoons, salt 1/8 teaspoons, sugar 1/2 teaspoons and lemon juice 2 teaspoons.
Exercise:
1. Heat a pan, add garlic slices, tomato slices and shredded lemon leaves and stir-fry until fragrant.
2. Add the ingredients of 1 to the minced beef and fry until golden brown.
3. Add all seasonings into the ingredients of the method 2 and stir evenly to obtain beef sauce;
Raw materials: a catty of beef hind leg meat, a bag of sweet noodle sauce, half a bag of bean paste and a bag of lobster sauce. Seasoning: dried red pepper, pepper, aniseed, sesame, sugar and spiced powder.
Exercise:
working methods
1. Dice beef, chop dried peppers, and chop lobster sauce.
2, pepper processing
(1) Zanthoxylum bungeanum and aniseed are soaked in warm water.
(2) fry in a wok without oil.
(3) Add oil to the pot, add dried red pepper, fried pepper and aniseed, and stir-fry until fragrant. Be sure to simmer.
(4) Take it out, control the oil, let it cool, put it in a clean plastic bag and crush it for later use.
3. Put the oil in the pan, add the beef when it is heated to 60% to 70%, stir-fry until the beef jerky (the oil is clear again), add all the seasonings, stir-fry with a shovel for three minutes, and then take out the pan.
Tips:
chatter without stop
The beef sauce outside is expensive and the beef inside is pitiful. I don't know if there are any additives in it.