Beef Salad

Answer 1

Here are a few ways to make cold beef:

** 1. Traditional cooking method of cold salad after stewing **
1. Beef processing:
- First, he washed the beef and cut it into four large pieces.
- He placed it into a pot of boiling water and simmered it for about two hours.
- After scooping it out, he cut it into large thin slices.
2. Seasoning:
- He poured sesame oil over it, then added soy sauce, sweet noodle sauce, and onion slices.

** 2. How to make fresh beef tendon meat salad in a box horse **
1. Beef preparation:
- After buying the beef tendon from He Ma Fresh, soak it in cold water for an hour to let the blood seep out and then wash it.
- He boiled it with cooking wine, ginger, and onions, and then drained the blood again.
- Add in star anise, fragrant leaves, etc. and cook for about 40 minutes.
2. Salad preparation:
- Take a piece of cooked beef and cool it (can be placed in the refrigerator).
- Prepare the ingredients, such as a cucumber, millet pepper, garlic, and shallots.
- The cucumber was cut and the beef was cut into thin slices.
- To make the seasoning, he mixed the oyster sauce, light soy sauce, sugar, white sesame, cumin powder, vinegar, sesame oil, millet pepper, garlic, and shallots (coriander could also be added) evenly.
- He put the cucumber and beef together, poured in the prepared seasoning, and stirred evenly.

** 3. Beef Tenderloin Quick Salad Method **
1. Beef processing:
- He prepared a piece of beef tenderloin and sliced it into thin slices.
- He added a little baking soda and squeezed it for half a minute. Then, he poured in water and washed it slightly to make the beef smooth and tender.
- He added dark soya sauce to color, oyster sauce to flavor, pepper to remove the fishy smell, grabbed and mixed evenly, then beat an egg white, grabbed and mixed evenly again, added a spoonful of starch, and continued to grab and mix evenly to lock in the water and marinate for a few minutes.
2. Cooking and seasoning:
- After boiling the water in the pot, he turned off the fire and scattered the beef into the pot one by one. When the beef was hot enough to set, he turned on the fire and boiled it for half a minute.
- After the beef was cooked, he scooped it up, added minced garlic, dried chili noodles, and a spoonful of white sesame seeds, and poured hot oil on it to stir up the fragrance.
- He used a spoonful of light soy sauce, half a spoonful of balsamic vinegar, a little salt, and a small spoonful of white sugar to season it. Then, he added millet chili, onions, coriander, and cooked peanuts. After a little mixing, he could put it on a plate.

** 4. Beef salad suitable for banquets **
1. Beef preparation:
- The beef was cut into thin slices and washed a few times with a small amount of water. After removing the blood and fishy smell, it was drained.
- Add cooking wine and marinate for 5 minutes, pour away the water, add light soy sauce to marinate into the base flavor, then add cooking oil and mix well.
2. Preparing ingredients:
- The garlic was flattened, peeled, and cut into minced garlic. The chili was cut in half and cut into small pieces. The coriander was removed from the roots and washed clean. The roots and leaves were cut out and divided into two parts.
3. Cooking and Salad:
- Boil a pot of hot water, add the beef into the water, blanch it for about 30 seconds, and take it out to cool.
- He placed the beef into a bowl, then added coriander roots, minced garlic, chili, oyster sauce, balsamic vinegar, spiced chili noodles, and white sugar (the amount of seasoning can be adjusted according to personal taste).
- He poured 2 spoonfuls of hot cooking oil over the bowl and mixed the ingredients evenly. Then, he added the coriander leaves and mixed them evenly before putting them on a plate.

** 5. Spicy Shredded Beef Salad **
1. Beef preparation:
- One kilogram of beef tendon, one green onion, four slices of ginger, two cloves of garlic, two aniseed, and ten pepper were used as the seasoning for braised beef. A little beef tendon could be added.
2. Oil production:
- He used 10 fragrant leaves, 5 star anise, a little pepper, a small piece of cassia, a tsaoko, and half a cup of vegetable oil to make the oil.
3. Red oil production:
- He used 10 dried chilies and 1 cup of vegetable oil to make chili oil.
4. Salad:
- The beef shreds were mixed with 2 grams of white sugar, 2 grams of salt, 2 grams of cumin powder, 30ml of oil, 60ml of chili oil, 7ml of sesame oil, dried chili shreds, and 4 coriander for salad.

** 6. Summer Beef Salad **
1. Beef processing:
- 750 grams of beef was cut into 3 - 4 pieces and placed in a basin to soak in water for two hours. During this period, the water was changed several times to soak away the blood.
- He boiled it in cold water and took it out to wash it.
- He put it into a saucepan and added enough water at once. After boiling it on high heat, he turned it to low heat and boiled it for 90 minutes.
- After cooking, he scooped out the beef and let it cool slightly.
2. Salad:
- One onion and a suitable amount of green and red peppers were cut into suitable shapes.
- He used 5 grams of salt, 10 grams of light soy sauce, 10 grams of chili oil, 10 grams of sesame oil, 10 grams of sugar, and 10 grams of vinegar to season the salad.

** VII. Simple Beef Salad at Home **
1. Beef marinating:
- Beef (you can choose to have brain core or beef tenderloin) cut into thin slices of about 1 mm.
- He cut the onions and ginger into shreds in advance and added some water to make the onion and ginger water.
- He marinated the beef with 15ml of oil, 20ml of dark soya sauce, 20ml of cooking wine, 20g of oyster sauce, onion and ginger water, and grabbed the soup into the beef with his hands.
- He poured in half an egg white, added cornstarch, and then grabbed the beef. Finally, he sealed it with a layer of oil and marinated it for 20 minutes.

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