Today, I would like to share with you three cold cuts of private dishes: tangerine beef, lychee meat, beef jerky. Like the attention, like, collect and forward to the people you need around you, give people roses, leave a fragrance in your hands!
The cold dishes in Chinese cuisine have always paid attention to color, aroma, taste, shape, and utensils, which can not only satisfy the desire to eat, but also enjoy the beauty in tasting. Cold dishes are loved by many people and are definitely one of the indispensable home-cooked dishes on the table of every household. Cold dishes have meat and vegetarian food, but they all have a common feature, that is, very under the rice. If you like it, you can give it a try.
Tangerine peel beef
Tangerine peel beef is a characteristic traditional dish that belongs to Sichuan cuisine. The color is bright red, the texture is crisp and soft, the spicy is sweet, and the tangerine peel is fragrant. Among the traditional famous dishes, tangerine peel beef is highly appreciated by diners. A dish made with Chinese herbal tangerine peel and beef, and with various condiments. The dish has the effects of suppressing cough and phlegm, rejuvenating and appetizing, and relieving food, and can also treat vitamin C deficiency. Among the many famous dishes, the most famous one with condiments is also the Sichuan cuisine's tangerine peel beef.
Tangerine peel beef recipe and production process
【Ingredients】1000 grams of beef.
【Seasoning】 Salt 10 g, sugar 5 g, monosodium glutamate 2 g, green onion 15 g, dried horseradish 20 g, tangerine peel 10 g, cooking wine 30 g, ginger slices 15 g, peppercorns 5 g, chili oil 100 g, cooked vegetable oil 1000 g (about 100 g consumption).
【Preparation Method】 (1) Wash and cut the beef into 5 cm long, 3 cm wide and 0.3 cm thick slices, put them in a container, add 5 grams of salt, 5 grams of ginger and shallots, and 15 grams of cooking wine, mix well, and marinate for 30 minutes. Dried chili peppers are cut into 2 cm long knots. Wash the tangerine peel and soak it in warm water and set aside. (2) Put the net pot on the fire, inject vegetable oil and burn it to 60% heat, fry the beef in batches and fry it brownish red, drain the oil, pick off the green onion and ginger, and pour out the frying oil. Leave 20 grams of oil in the pot, sauté the tangerine peel, chili pepper festival, peppercorns until crispy, that is, start the pot 1/3, leave 2/3 in the pot, flush into the water, add green onion, ginger, salt, sugar, simmer for 10 minutes, fish out the residue in the pot, add beef, boil over high heat, and then change to medium heat to collect the juice, see that the juice is only 1/3, that is, add MONOSconium glutamate, chili oil, stir-fry evenly. Finally, add the remaining tangerine peel, pepper and peppercorns, stir-fry well, until the juice is dry and bright, then cook, and then serve when it is cooled.
【Features】Dry and crispy soft, spicy taste thick, tangerine peel aromatic, slightly sweet back.
Lychee meat
Lychee meat is a characteristic traditional dish in Fuzhou City, Putian City and other places in Fujian Province, which belongs to the Fujian cuisine family. Since the beginning of the Qing Dynasty, it has a history of 200 to 300 years, and is named because of its color, shape and taste like lychee. This dish has a reddish color, shaped like a lychee, with a crisp and tender texture, good sour flavor, sweet and sour.
Lychee meat recipe and production process
【Ingredients】500 grams of pork.
【Seasoning】 150 grams of sugar, salt, vinegar 100 grams, cooking wine 5 grams, sesame oil 25 grams, green onion, ginger slices 50 grams each, peanut oil 500 grams (about 150 grams).
【Preparation Method】(1) Wash and cut the pork into small cubes, add green onion, ginger, cooking wine, and salt for 1 day. (2) Pick out the green onion and ginger, and fry the diced meat in a hot oil pan until the outside is charred and tender. (3) Sit on the pot on the heat, put in water to boil, boil the diced meat and fish it out, change a small amount of water, add sugar and vinegar to cook into a thick sauce, put the diced meat into the stir-fry evenly, drizzle with sesame oil, plate and let it cool.
【Features】Sweet and sour.
beef jerky
Beef jerky, usually remembered, is a jerky made by marinating, drying, and air-drying beef with other spices. It is the beef jerky introduced today, not the other beef jerky, it is a delicious cold dish with a delicious tip of the tongue, salty and slightly spicy, and has a different flavor.
Beef jerky recipe and production process
【Ingredients】Beef tenderloin 1000 g
【Seasoning】70 grams of soy sauce, 100 grams of sugar, cooking wine, monosodium glutamate, fine salt, vinegar, green onion rice, ginger rice, chili oil, peanut oil 1500 grams (about 200 grams), clear soup to taste.
【Preparation Method】 (1) Cut the beef tenderloin into 4 cm long, 3 cm wide and 0.3 cm thick slices, marinate them in soy sauce, and put them in the refrigerator for 2 hours. (2) Heat the oil in the pan, fry it in batches with the right amount of beef tenderloin, cool the oil and fish it out, and fry it twice repeatedly to fry it thoroughly. (3) Sit on the spoon on the heat, put in the bottom oil to heat, use the onion, ginger rice pot, add cooking wine, vinegar, soy sauce, salt, monosodium glutamate, sugar, put the soup to soak the beef tenderloin, lean on the fire to the soup into a thick juice, and then add a little sugar, stir-fry and then put in the chili oil out of the spoon, cool and then put on the plate.
【Features】Brown oil is bright, the taste is sweet and mellow, slightly spicy.