acheter power balance Like to eat beef and mutton

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material:
lamb, white radish, red dates, ginger , light blue, dried pepper, star anise, garlic, cumin, bay leaves, cinnamon, sugar, orange peel, wine, soy sauce, soy sauce.
practice:
1, mutton chop mahjong pieces into boiling water, add appropriate amount of wine, light blue, octagonal boil hot a few minutes, remove and wash bloody;
2, the pot add a little oil, add ginger, scallion stalk, dried pepper, star anise, garlic, cumin, bay leaves, cinnamon, sugar, a small fire until fragrant;
3, adding drain stir fried lamb chops, injected into a little wine;
4, add orange peel, regular soy sauce, soy sauce to stir-fry color;
5, one-time add a little lamb submerged in the water, turn the fire to boil;
6, all materials will be transferred to the pot slowly stew pot, stew 1-2 hours, peeled and cut into the radish, bubble hair dates, Su Lan salt can continue to stew.





spicy raw beef toothpick:
beef, cumin (granules and powder), chili powder, pepper powder, soy sauce, soy sauce, sugar, cooking wine, water, starch, sesame seeds, toothpicks .
practice:
1, thumb cut of beef the size of grains, add appropriate amount of soy sauce, soy sauce, sugar, cooking wine, water, starch, the cumin (granules and powder), chili powder, pepper powder, mixed sesame seeds, Add half the amount, and then 15-20 minutes Zhuanie preserved;
2, the marinated beef and grain by a group of like 3, Series on toothpicks;
3, 8, as oil heat, add string of good beef,power balance wristband, fried fast heat 1-2 minutes, turn the fire picked up, will the rest of the marinated beef and fine material into the colander, high temperature frying half a minute faster, that brought a colander and drain be.








material:
beef, red pepper, Cong Jiangsuan, red onion, green pepper, dried hawthorn slice, star anise.
practice:
1, a variety of materials, washed, cut into appropriate size of the reserve;
2, the pot of water boil, add beef, add appropriate amount of cooking wine, cook 2-3 minutes, a star anise , remove and drain beef wash Xuemo reserve;
3, the amount of oil the pan, add red pepper, Cong Jiangsuan, red onion, dried hawthorn slice, star anise, a small fire until fragrant;
4, wash and drain water into the small fire of beef fried slightly yellow, add appropriate amount of cooking wine, soy sauce, soy sauce stir fry evenly, so that the pieces evenly with the beautiful dark reddish brown;
5, adding one slightly diffuse the right amount of water all the material, cover the lid fire boil, turn slowly over medium heat (stir halfway to opening the cover);
6,40-60 minutes later, add green pepper rings, add a little salt, oyster sauce, seasoning, soup can change the fire dries.






Tips:
1, the best choice of mutton sheep meat, the meat is tender, less smell;
2, Step 2 in the spice free with, in principle, star anise, ginger, light blue, chili, garlic, sugar is essential;
3, dried tangerine peel in advance the best bubble, scrape off the white membrane;
4, salt not too early to join in order to avoid contraction of the meat is not easy Dunlan.



braised lamb stew turnip




material:
sirloin meat, dried tangerine peel, ginger, pepper, garlic, light blue, chili, sugar, soy sauce, soy sauce, oyster sauce, cooking wine, water, starch.
practice:
1, washed soaked tangerine peel with a knife scrape the inside white lining, cut into pieces, soak dried tangerine peel in water retention;
2, all kinds of ingredients ready;
3 the pot by adding appropriate amount of oil, add dried orange peel, ginger, pepper, garlic, light blue, dried pepper, rock sugar, low heat until fragrant;
4, beef cuts into the hot water wash after the boil, add stir the pot Fried, sprayed into the amount of cooking wine, soy sauce added color, soy sauce, oyster sauce and seasoning;
5, adding one diffuse all the materials of water, dried tangerine peel in the water before the immersion, the fire slowly turn a small fire to boil beef stew cakes ; bad;
6, turn the fire, adding the right amount of water, starch can thicken the sauce pot.



Tips:
1, the best choice for fat and lean beef, and thin meat stew out of meat too, to the type of cooking (fried, stewed, stew ...), let behalf choice of meat;
2, beef pot before you onions, red onions can be used instead of;
4, dried pepper, green pepper some degree of choice in accordance with spicy;
5, step 4 in the beef slightly fried, not only can effectively lock in the moisture, but also make the product more tasty;
6, soy sauce color, raw flavor transferred, 2 persons, although one can not but have a salty, so the final seasoning of salt, oyster sauce attention to dosage, to avoid salty;
7 that this section of beef stew was the last relatively bad, if you like the taste does not suck, have the discretion to reduce the time water and stew.
beautiful beef sauté



Tips:
1, calf high 40 minutes talking about here refers to the low heat 40 minutes;
2, with a common pot, take longer time to use chopsticks tendon can plug into the light cooked;
3, serving up the tendon is soft, let cool since become hard (if re-heating will become soft);
4, on the seasoning can be adjusted in small bowl, mix flavors to try before, according to your taste add appropriate spices;
5, not in advance, if not immediately eat marinated, because salt will be too tired coriander case;
6, pan over low heat without fried sesame oil, continue to stir fry until fragrant Stir to prevent the fried paste;
7, a pressure cooker with security in mind;
8, if it is dry cow tendons need to use cold water or alkaline-emptive, just bought emptive right tendons should be repeated several times with water to wash off;
9, made alkaline with caustic soda and other industrial system of tendons is best not to eat.
added: on the sauce:
(1) minced onions, a tablespoon;
(2) Zhenjiang vinegar, soy sauce, a tablespoon each of honey, two teaspoons of sesame oil, chicken amount (which can also hold );
(3) Serve delicious sweet and sour sauce mixture and mix thoroughly (like spicy you can add a teaspoon of chili oil);
sauce with honey instead of sugar to taste is very unique, than much to the taste of sugar, sweet and aromatic flavor and more.

steamed ribs



material:
lamb, wine, rock sugar, Laoganma fragrant sauce, ginger, light blue, dried chili, dried tangerine peel, lotus root, dried, dried figs, dates, garlic, pepper, bay leaves, cinnamon, star anise, strawberry, cumin, soy sauce, oyster sauce, soy sauce, salt.
practice:
1, add boiling water, light blue, ginger,power balance bracelet, cooking wine, add mutton pieces, boil hot a few minutes, remove and wash bloody lamb;
2, the pan add some oil into the rock sugar, Laoganma fragrant sauce, ginger, light blue, dried chili, dried tangerine peel, garlic, pepper, bay leaves, cinnamon, star anise, strawberry, fennel saute a small fire and put it into boil hot good lamb stir a few minutes, sprayed into the wine;
3, by adding appropriate amount of soy sauce, stir well to color, then add the appropriate amount of soy sauce, oyster sauce, lotus root, dried, dried figs, dates continue to stir fry evenly;
4, adding one diffuse all the materials of the water;
5, the fire to boil, turn to simmer over medium heat 1-2 hours, Dunzhi rotten meat soup fragrant, add a little salt and seasoning.



spicy lamb hot pot






Tips:
1, fried beef more tender should choose lean beef, such as the loin, outside the ridge and so on. If you do not know, can tell the butcher you want to master the type of cooking (fried, stewed, roasted ...), he will help you choose;
2, bought back the beef is not easy to cut into the thickness of your favorite, you can first be frozen, then thawed out under natural conditions for about 1 hour until the meat can be cut to operate, can be cut into the appropriate thickness as required (1.5 millimeters);
3, cut beef, cut into strips parallel to the grain to be followed, the principle of slicing stripes;
4, sliced ​​beef, dampen with water squeezed out of water, you can remove the beef in the bloody water, reducing meat flavor;
5, beef mixed finish after the dry starch, and then add some oil, mix well, the oil molecules will penetrate the meat, when into the pan fried, the meat in the oil due to thermal expansion and thus destroying the meat, crude fiber, this natural fresh and delicious fried beef, and the slide speculation when the meat will not co-adhesion;
6, sliding oil to fry beef and more to heat and fire to a large, fried beef cooked 7-8 minutes for a color to avoid too old;
7 , marinated beef with salt and nearly put soy sauce, so the wire to the attention of fried side dishes of salt consumption;
8, black pepper and onions and beef in a good smell, regarded as the best beef good gear by.

spicy beef tendon
materials & practices:




material:
1, beef, onion, green chili, Cong Jiangsuan;
2, salt, soy sauce, vinegar, cooking wine, brown sugar, black pepper, water, transferred into the juice of the little;
3, oil, dry starch (cornstarch).
practice:
1, onion, green and red pepper strips, Cong Jiangsuan mince;
2, the natural thawing of frozen beef out 1 hour, stripes and cut into slices;
3, cut Good meat, dampen with water, squeezed the water, put 2 hands or chopsticks to force feed mixing uniformity, marinated for 30 minutes or so, thrown into the mix amount of dry starch, and finally add a little oil and mix well;
4, wok heat oil, quickly slip into the deal a good fried meat, and other meat dish once a color;
5, Xi Guo, wok heat the oil until fragrant Cong Jiangsuan the end;
6, down into the onion, green and red chili stir-fry for 1-2 minutes;
7, add appropriate amount of black pepper, a small amount of salt;
8, slip into the pre-fried beef, turn off the heat, mix well;
9, thrown into the green onion to serve.

Pan it!


material:
ribs, steamed spices, black pepper, lily, carrots.
practice:
1, will buy back the ribs change the knife into small pieces wash (if you are losing weight, the proposal will be next to the white meat, butter tear Kazakhstan, has been torn off on the picture) ;
2, according to the instructions on seasoning steamed ribs marinated for 30 minutes (top will be attached to the bag to use, very simple to do so would have)
3, like the taste of black pepper, it added less than half of unauthorized spoon black pepper (taste good, said de);
4, lily bubble, gourd Luo Buqie section (sorry, but also on the sunflowers, but this time cut into thick Kazakhstan point, other than green leafy vegetables, as long as vegetables will do).
5, the marinated beef and vegetables placed in a large bowl, then put the steamer steam just fine. Want to hurry on and calves, like, put a pressure cooker and steam for 30-40 more minutes.






mutton stew, you can prepare some family members like the hot rinse material, such as: vegetables, black fungus, mushroom, taro (preferably deep-fried slices However, fragrant), melon, fish, potato, konjac, Tonghao Cai, Chinese cabbage, parsley, spinach ... ... and so on and so on.
eating the pot on the table, a fireplace and sitting people, first enjoy the taste of delicious spicy lamb brought feelings, eat fragrant perspiration dripping, very fun time, put your favorite Shabu hot pot cooked material to ensure that it is another kind of wonderful joy to enjoy!

Citrus Sirloin














material:
fresh lamb chops, thyme, red wine, black pepper, garlic, salt, sugar, olive oil, potatoes, onions, carrots, lime.
practice:
1, add appropriate amount of lamb chops thyme, red wine, black pepper, garlic, salt, sugar, olive oil and mix well preserved for about 30 minutes;
2, potatoes, onions, carrots Cut the appropriate size;
3, Shop foil pan, add potatoes, onion, carrot pieces, add salt, black pepper, olive oil, lime juice and mix well the small half;
4, covered with salt system of good lamb chops, slices of lime slices on the lamb chops on preheated oven 392 degrees Fahrenheit (200 degrees Celsius), middle bake 20-25 minutes, the lamb chops to 9 mature.





Tips:
1, thyme is best to use fresh instead of dry goods is not available, you can replace the rosemary, sage, cumin and other spices;
2, pickled lamb's time to use black pepper instead of black pepper, taste very different;
3, also according to individual preferences by adding lime or lemon, the amount should not be too more, in order to avoid too heavy sour, seasoning;
4,acheter power balance, chops onions and other vegetables, lower berth, can make the lamb evenly heated, absorbed the feed juice, Yang also good to eat vegetables;
5, the home oven power differential, that chops off the bone slightly, squeaking Mao You can, should not bake the old;
6, herb of personal like, a little more, baked vanilla, crunchy and sweet is also very good.




Tips:
1, the best selection of dried tangerine peel produced in Xinhui District of Guangdong dried tangerine peel, fragrant taste more authentic, tangerine peel soaked white membrane will a bitter taste, the best shave;
2, hot meat into boiling water, boil a few minutes, remove and wash, to remove the unique smell of meat;
3, soy sauce, raw sauce, oyster sauce contains salt, according to a population is to determine whether additional seasoning with salt;
4, stew meat, add enough water off the best, way is best not to add water;
5, finally adding an appropriate amount water, starch, starch, can make the dish look more attractive, more thick soup, taste better





Dallas Tips:
1, the best choice of fat and lean beef meat, fried meat too thin after the taste is slightly dry wood;
2, above, the best beef, cut into tablets rather than film, if you choose cut sheet, the best way to use the winding string in toothpicks;
3, use cumin powder particles and mixed spices, flavor than simply a more special, more fragrant;
4, spices do not put off, or will be floating when fried in oil;
5, when fried to 2 times, high temperature quick fried, This image has deep-fried cakes of beef, while the inside or the taste of fresh red onion stew beef


1, the pieces have to be cut a little bigger. Beef containing water-soluble nitrogen material was fresh, the meat stew, when released more broth, more concentrated flavor, the smell of meat is relatively pale, so cut the pieces too big to be an appropriate point to reduce the meat was fresh material to escape, so a small piece of meat than fresh meat;
2, do not have to cook stir fierce. The first pieces encountered because of the rapid high fever, muscle fiber hardens, cut in pieces on the hard boiled;
3, when the stew was often best not to expose the cover, not only lead to temperature changes, and aromatic substances in the meat Meng will cook with the water vapor to evaporate when that smell less;
4, in the process of stew, the best time add enough water, less water. Slightly submerged in water better, so the final out of the beef stew soup will taste more mellow;
5, is to add water, add boiling water is best. Beef contains a lot of protein and fat, cold case, the soup of the temperature changes, protein coagulation, meaty bones will shrink the gap surface, not only difficult to fire bad, and the flavor will be reduced, we can only add boiling water;
6, not too early to add salt, add a little dried beef stew hawthorn tablets, vinegar can make the meat more easily Dunlan;
7, beef is one of the best partners onion, add some onions to burn, not only Remove the meat flavor, but also make beef more delicious.




Tips:
1, the best choice of mutton fat and lean, slightly bones of sheep meat, fat and tender taste, smell small;
2, various ingredients can be their own mix of spices, dates, etc. can partially remove the unique smell of lamb, please add as appropriate;
3, stir-fried mutton, when sprayed into the hot wine, alcohol, volatile, while heating , can take away some of the unique smell of lamb, soy sauce when heated only in the food can be put up good colors for food, soy sauce, oyster sauce, seasoned mainly;
4, stew meat, preferably a one-time add enough water, not half-way to add water (it is not, add boiling water), otherwise the taste will be compromised;
5, seasoned salt, the last best place, so succulent crunch, not Dunlan, fragrant sauce, soy sauce, soy sauce, oyster sauce, salt with salt, please note the amount, in order to avoid too salty.



thyme lamb chops