Hotel garlic paste

Dish name spiced beef

raw material

A catty of beef, a slice of pepper and ginger, a little spiced cinnamon, an appropriate amount of Redmi onion, an appropriate amount of wine and an appropriate amount of sugar.

manufacturing process

1. Wash and drain the beef. 2. Heat the pan, add oil, add spiced and water, add salt to taste, add beef, Redmi and wine sugar, and then turn to low heat until cooked. Take out the beef, let it cool, cut it into thin slices and serve.

trait

This dish is ruddy in color, fragrant and rotten in beef, and has a long aftertaste. It is suitable for eating and drinking. Second, 500 grams of garlic white pork buttocks. 50g of garlic, 50g of superior soy sauce, 2g of red oil 10g, 2g of salt, 50g of cold soup, 3g of brown sugar 10g, 3g of spices and 3g of monosodium glutamate1g..

Wash the pork, cook it in a soup pot, soak it in the original soup until it is warm, take it out and drain it, and put it in a dish about 10 cm long and about 5 cm wide. Mash garlic, add salt and cold soup to make a thin paste, and make garlic paste. Add brown sugar and spices to the first-class soy sauce, cook it on low heat until it becomes thick, and add monosodium glutamate to make the replicated soy sauce. Mix mashed garlic, duplicated soy sauce and red oil into a sauce and pour it on the sliced meat. Three, husband and wife lung slices More than 50 years ago, there were two couples, Guo Chaohua and Zhang Tianzheng, who made and sold spicy beef lung slices. The lungs sold are actually scalps, hearts, tongues, tripes and beef, but no lungs are used. Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag.

Raw materials:

Beef, beef offal (tripe, heart tongue, tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, and white wine Chili oil.

Method:

Clean fresh beef and beef offal, and cut beef into 500g pieces;

Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including prickly ash, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take them out first and let them cool for later use;

Boil the brine with strong fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice;

Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the sauce and mix well, divide them into several plates, and sprinkle with sesame powder and peanut powder respectively.