Australia imported beef, AirPlus MassMutual (certified), Australian beef offered by MassMutual International Trade Co., Ltd. Qingdao AirPlus. AirPlus International Trade Co., Ltd. Qingdao Wantong (www.jhwintop.cn) is specialized in the "transgenic soybean test strip, Di Australia molecule detector, Australia imported beef and mutton, imported from Europe Portugal" of the enterprise, the company adhering to the "honesty, hard service "concept, to provide you with the highest quality products and services. Welcome to inquire! Contact: Ren Xiuping. Beef identification method to look, to see whether the red dot skin, no red dot is good meat, red spots were bad meat; see muscle, fresh meat, shiny, red uniform, inferior meat, flesh-colored darker; look fat fresh meat, fat, white or yellow, lack luster defective meat fat, spoiled meat, fat green. Two smell, the smell of fresh meat with normal, inferior meat has an ammonia odor or sour. Three touch of Australian beef, it is necessary to touch elastic, fresh meat, flexible, finger pressure depression immediately after recovery, defective meat, poor flexibility, finger pressure depression after recovery is very slow and even can not be restored, metamorphic flesh inelastic; two to touch viscosity Fresh meat surface micro dry or slightly moist, sticky, fresh meat appearance once dry or sticky hands, the new section moist sticky, sticky serious deterioration of meat, looks very dry, but some serious meat filling is completely non-stick hand However, the sample can be seen appearance was wet, not strong. Beef how Dunlan 1. Choice of meat: use the chest, backs, hides the nest, the former tendon, set on other parts, these parts of the tendons, the same too fat. After selecting the meat, the first piece of red wash, cut into walnut-sized pieces, soaked in water for 30 minutes, remove pollutants. Be careful not to use hot water boiled prevent their getting old. 2. Transfer soup: To use warm water, not cold water, warm water can rapidly solidified surface proteins of meat, meat amino acids to prevent leaching, keep meat fresh, the water is appropriate to not over meat, add some sauce, stir with chopsticks on ( not the best soy sauce, soy sauce bitter volatile at high temperatures), you want to add a little water, if found less water, add some water, add salt after a good wither. 3. Feeding: After put the meat, add spices according to the proportion below to 2500 grams of beef, for example, can add onions inch long three four Australian imports of beef, cut a piece of ginger, garlic four petals, then aniseed medals, four pieces of orange peel , pepper 20, wrapped with gauze, into the pot. 4. Heat: stir to boil, simmer 20 minutes opened the pot open, remove odors, and then cap the Australian beef products, to Microflame small opening, so that the noodles slick protection temperature, played the role of stew, stew pot fire play The role of Australian beef ingredients, about two hours or cooked. In addition, as with a pressure cooker, boil 5 minutes after gassing, buckle valve 10 minutes changes in the fire, another 10 minutes, you can start taking pot meat.