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What are the cooking techniques and techniques for hot dishes?

After a series of cooking methods, hot dishes will become delicious and full of flavor, but sometimes it is often difficult to master the methods. So do you know how to cook? The following is The editor of Qishi has compiled some hot dish cooking tips for you, I hope it can help you.

Cooking techniques for hot dishes: Red wine beef stew

This red wine beef stew is suitable for people with depression of Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. Edible, healthy dishes, recommended by the editor.

Raw materials

Main ingredients: 500g Shangmu beef, 1 cup of red wine

Additional ingredients: 1 onion, 3 cloves of garlic, 3 tablespoons of all-purpose flour, A bundle of herbs (including parsley, thyme, bay leaves) 4 carrots, 1 can of canned tomatoes, appropriate amount of chicken broth (you can also use water if there is no chicken broth), black pepper, salt

Preparation steps

1. Wash and cut the beef into pieces and use kitchen paper to absorb the surface moisture;

2. Cut a large onion into small pieces, mince the garlic and set aside, take out the flour and set aside;

3. Take a pot, put an appropriate amount of oil in the pot, fry the beef cubes over medium-high heat until the surface is brown;

4. Pour the onions into the pot and fry until the onions become soft, about 2 -After 3 minutes, add minced garlic and saute until fragrant. Pour in the flour and stir evenly;

5. Pour in the fried beef, then pour in the red wine, and stir evenly;

6. Add an appropriate amount of chicken soup, and pour in the canned tomatoes , the final portion of the soup should be just enough to cover the meat;

7. Tie the parsley, thyme, and bay leaves with cotton thread and put them into the pot;

8 . After boiling the soup over high heat, cover the pot and simmer over low heat for about 1 hour;

9. Peel the carrots, cut into pieces, pour into the pot, and simmer over low heat for about 1 hour. .

Fragrant pan-fried beef

This fragrant pan-fried beef can be made in restaurants or at home. The yellow beef is paired with tea oil to make the dish fragrant with tea. Rich, tender beef, sour and spicy, appetizing at the same time.

Raw materials

Ingredients: yellow beef

Ingredients: dried pepper segments, millet peppers, celery, eggs, coriander leaves, onion shreds

Seasoning: tea oil, salt, chicken essence, soy sauce, garlic seeds, sesame oil, wet starch, pickled pepper water, meat tenderizer

Preparation steps

1. Remove the yellow beef Fascia, cut into 0.2 cm thick slices, add meat tenderizer, soy sauce, refined salt, chicken essence, egg white, wet starch and sizing.

2. Cut the millet, pepper, and celery into rice grains, and mince the garlic seeds.

3. Put oil in the pot, heat it up, add beef, stir-fry until cooked, remove from the pot and set aside.

4. Put tea oil in the pot, add minced garlic, millet, chili, and celery and stir-fry until fragrant. Pour in pickled pepper water, add beef, add salt and chicken essence, stir-fry evenly, pour sesame oil, and add Sauté onion shreds in a pan and sprinkle with coriander.

The cooking secret of hot dishes: Salad with potato-flavored beef strips

Add chopped mint into the salad dressing, and cook the beef tenderloin together, combining Chinese and Western ingredients. Do not over-fry the French fries and beef strips. If the French fries become hard, the beef strips will not have the tender texture.

Raw materials

Main ingredients: 350g beef tenderloin, 150g bagged French fries.

Seasoning: one egg, 50 grams of bread crumbs, 50 grams of salad dressing, 5 grams of salt and pepper.

Preparation steps

1. First fry the fries in a 60% hot oil pan until golden brown, put them on a plate, sprinkle with salt and pepper, mix well and set aside.

2. Cut the beef tenderloin into thin strips, batter well, add egg liquid and bread crumbs, fry in 50% hot oil pan until golden brown, remove and control the oil and place on top of French fries. Salad dressing (add an appropriate amount of condensed milk and yogurt in advance to make it thicker and more suitable). Use a piping bag to squeeze the beef willow sticks and tie it into a mesh.

Taste type: fresh and tender on the inside, crispy on the outside, golden color.

Boiling Tender Beef

It has a mellow aroma and a lingering aroma in your mouth. This dish is served in a special way and in a warm atmosphere. Guests will be impressed and it will easily become a signature dish.

Raw materials

Main ingredients: 400g beef fillet, 50g bamboo shoots, 50g lotus root slices, 50g fungus.

Seasoning: 2 grams of food powder, 4 grams of salt, 5 grams of MSG, 20 grams of chicken essence, 20 grams of dried green peppercorns, 100 grams of two kilograms of pepper strips, and 1 gram of star anise powder.

Preparation steps

1. Pour the bamboo shoot slices, lotus root slices, and fungus into the water together. Add the oil in the wok and stir-fry the Sichuan peppercorns and chili until fragrant. Add the bamboo shoot slices, lotus root slices, and fungus lightly. Stir-fry until raw, add base flavor, remove from the pot and put into the bottom of the basin.

2. Put the beef tenderloin into a marinating basin, add about 50 grams of water, stir in the same direction with your hands until all the water is absorbed, add food powder, salt, monosodium glutamate, and chicken essence, stir well, and finally Add cornstarch, seal the salad oil and put it in the refrigerator to slurry. When serving, take out the beef tenderloin, marinate it in special watercress for about 10 minutes, then add it to 80-90 degree water (not boiling) until it is 80% cooked, so that all the flavor of the watercress is attached to the beef, take it out Place on the bottom material.

3. Take about 300 grams of the special soup (see notes) and bring it to a boil. Season with star anise powder, salt, MSG, etc. and pour it directly into the basin. Then sprinkle chili and Sichuan peppercorns on the soup surface, and drizzle with it. Add 50 grams of sesame oil (see notes).

4. Take about 500 grams of special spicy oil (see notes), heat it to 70% oil temperature, pour it into a stainless steel soup kettle, and serve it with the basin and oil. The waiter will pour the oil on site to make it. When it is stirred into the soup, it makes a "chichi" sound, and the atmosphere is lively.

Cooking Techniques for Hot Dish Black Garlic Beef Cubes

Make the meat tender, add eggs and starch, add a little coriander stalks, onions, carrots, and tomatoes to marinate the beef cubes, like this Cooking can remove the peculiar smell of beef and allow the meat to absorb the aroma of vegetables, so that you can faintly feel the fragrance when eating.

Raw materials:

Main ingredients: 400 grams of beef tenderloin, 2 heads of garlic, 1/4 tomato, half an onion, appropriate amount of carrots, appropriate amount of coriander stems, 1 hour of crushed black pepper Spoon

Accessories: half a spoon of salt, 2 spoons of soy sauce, 1 spoon of cooking wine, half a spoon of oil, 2 spoons of starch, half an egg beaten well, 15 grams of butter, 2 tablespoons of oyster sauce, 1 tablespoon of sugar

Method:

1. Remove the fascia and fat from the tenderloin before cutting.

2. Cut the beef into large pieces, about the same size as garlic cloves.

3. Add a small spoon of black pepper, half a spoon of salt, two spoons of soy sauce, a spoon of cooking wine, half a spoon of oil, two spoons of starch, and half a beaten egg to the beef. Grasp it evenly with your hands. Marinate for a few minutes to infuse the flavor.

4. When marinating the meat, cut some coriander stalks, some carrots, some shredded onions, and 1/4 tomato.

5. Grasp the meat and vegetables with your hands, massage the diced meat for a while, and rub the vegetable juice and the aroma of the vegetables into the vegetables. The longer the beef is marinated, the more flavorful it will be. If time is tight, marinate for more than 30 minutes.

6. When the marinating time is up, pick out the vegetables from the meat.

7. You need a lot of garlic to make this dish delicious. Wrap two heads of garlic and cut off the garlic stems.

8. Put a little more cooking oil in the pot, fry the garlic cloves until golden and take them out.

9. Use a small bowl to hold some garlic oil, it will be useful later.

10. Put the marinated beef into the oil where the garlic has just been fried and fry it. Remove the beef when it is raw on the surface and slightly yellow on all sides. Use a grate to remove excess oil.

11. Pour out the oil used to make the meat in the pan, and put more than ten grams of butter into the wok. The heat should be low, otherwise the butter will burn easily.

12. Pour the beef into the pot, add soy sauce and cooking wine, add sugar, and add oyster sauce.

13. Add a spoonful of crushed black pepper.

14. Add the fried garlic and stir-fry for two minutes to let the garlic smell.

Hainanese Beef

The specialty of this Hainanese Beef dish is the tender, spicy and delicious beef. The calf is called "venison" in Hainan, which shows how precious the calf is. The meat is delicious, the taste is pure, soft, glutinous, fragrant and full of texture.

Raw materials:

Main ingredients: 800 grams of Qionghai veal, 1 green and red pepper, appropriate amount of beef bone soup

Accessory ingredients: scallions, Garlic, onion slices, dried chili peppers, oyster sauce, and salt in appropriate amounts

Method:

1. Cut the veal with skin into cubes, bring the pot to a boil under cold water, and cook for 10 minutes. Remove, rinse and set aside.

2. Heat oil in a pan, add scallions and garlic and stir-fry until fragrant. Add beef cubes and stir-fry. Add oyster sauce, salt and dried chili and stir-fry evenly. Add beef bone soup and simmer for 40 minutes. Add in Stir in the green and red peppers and onion slices, and reduce the juice over high heat.