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A cooking method and beef technology, applied in the cooking field of dishes, can solve the problems of poor taste, poor taste, and insufficient absorption of beef nutrients.
Inactive Publication Date: 2014-04-16
蔡瑾玒
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Summary
Abstract
Description
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Problems solved by technology
Due to the lack of other main ingredients and ingredients and the limitation of cooking methods, the taste and texture are not good, so the nutrients of beef cannot be fully absorbed
Method used
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Examples
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Effect test
Embodiment 1
[0020] Embodiment 1: a kind of cooking method of beef bamboo shoots is cooked by following raw material:
[0021] Main ingredients: 750 grams of beef;
[0022] Ingredients: 200 grams of dried bamboo shoots;
[0023] Seasoning: 15 grams of salt, 2 grams of chicken essence, 25 grams of cooking wine, 2 grams of monosodium glutamate, 10 grams of ginger, 15 grams of pepper, 20 grams of watercress, 2 grams of peppercorns, 2 grams of pepper, 5 grams of sesame oil, and 25 grams of vegetable oil.
[0024] The cooking method is: (1) cut the beef into the pot, add water, ginger, green onion, and put it on the fire; (2) remove all the blood, remove it, and then change the knife; Impurities; (4) Put the pot on the fire, add oil, watercress, and pepper, and fry until the oil is red and fragrant; (5) Add ginger and green onion, mix it with fresh soup, boil it to taste, and beat off the residue; (6) Season the beef, put it on a low heat, and add the dried bamboo shoots when the beef is 70% ...
Embodiment 2
[0025] Embodiment 2: a kind of cooking method of beef bamboo shoots is cooked by following raw material:
[0026] Main ingredients: 800 grams of beef;
[0027] Ingredients: 150 grams of dried bamboo shoots;
[0028] Seasoning: 15 grams of salt, 2 grams of chicken essence, 25 grams of cooking wine, 2 grams of monosodium glutamate, 10 grams of ginger, 15 grams of pepper, 20 grams of watercress, 2 grams of peppercorns, 2 grams of pepper, 5 grams of sesame oil, and 25 grams of vegetable oil.
[0029] Other cooking methods are identical with embodiment 1.
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Abstract
The invention provides a cooking method of dried beef bamboo shoot which is prepared by cooking 700-800 grams of beef as a main material, 100-150 grams of dried bamboo shoot as an accessory and seasoning such as salt, chicken powder, cooking wine, aginomoto, ginger, chili, bean, pepper, pepper powder, sesame oil, vegetable oil and the like; the cooking steps include (1) cutting the beef into strips, putting into a pot, adding clear water, the ginger and scallion, and putting the pot on a high-temperature fire; (2) totally removing blood water to take out the beef for cutting into a proper shape; (3) totally soaking the dried bamboo shoot with water, and washing to remove the impurities; (4) putting the pot on fire, adding oil, the bean and chili, frying until the oil is red and the fragrance is sent out; (5) adding the ginger and the scallion, mixing a fresh soup for stewing to produce the fragrance, and removing the slag; (6) adding the beef for seasoning, transferring onto a small fire for cooking until the beef is 70% soft, adding the dried bamboo shoot; and (7) tastily cooking to immediately transfer to a plate. The beef cooked by the cooking method is fresh in color, delicious in taste and excellent in mouthfeel, and nutritive values of the beef can be protected.
Description
technical field [0001] The invention relates to a cooking method of dishes, in particular to a cooking method of dried beef bamboo shoots. Background technique [0002] According to nutritional research, beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance, and is especially suitable for people who grow and develop, post-surgery, and post-illness in supplementing blood loss and repairing tissues. Eating beef in autumn and winter has the effect of warming the stomach and is a good supplement for autumn and winter. [0003] The cooking of existing beef is mostly braised in soy sauce, fried celery, green pepper compatibility. Due to the lack of addition of other main ingredients and ingredients and the limitation of cooking methods, the taste and texture are not good, so the nutritional components of the beef cannot be fully absorbed. Contents of the invention [0004] The pr...
Claims
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Application Information
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