The practice of clear soup beef keeps the original flavor of beef. You can eat meat and drink soup. Cooked beef slices are also a good choice for beef noodles. Generally, stewed beef is indispensable with fragrant leaves. If you want to save time, stew in an electric pressure cooker.
food
800g of beef as the main ingredient.
Accessories: geranium, salt, monosodium glutamate, onion and ginger.
step
1. Ingredients: beef.
2. Cut the beef into pieces.
3. Put the beef pieces into a pot with cold water.
4. After boiling, cook for another 2 minutes and take it out.
5. Rinse repeatedly and set aside.
6. Put an appropriate amount of water into the electric pressure cooker, add beef, add onion ginger and fragrant leaves.
7. Select the meat key and cycle twice.
8. Season with salt and monosodium glutamate and put it in a bowl.
skill
1. If you use a casserole, you must simmer it with low heat and add enough water at a time.
2, because it is clear soup beef, so don't add soy sauce to color.
beef extract
Raw materials:
(1) Fresh beef, onion, ginger slices, salt, soy sauce, star anise, pepper, cinnamon, clear soup, etc.
(2) Small pieces of parsley, shredded onions, etc.
Production method:
1. Wash beef, soak it in clear water for about 24 hours, and remove blood.
2. Soak the soaked beef thoroughly in a cold water pot, remove and drain.
3. Pour the clear soup into the pot, add other materials in the raw material 1, boil over high fire and simmer over low fire. Meat and soup are stored separately.
4. When eating, put chopped coriander and shredded onion on the pasta, add diced beef and pour beef soup.
Features:
The soup is delicious and mellow, especially suitable for Lamian Noodles.
Question 2: How to make beef stew soft and delicious?
When stewing beef, we should use hot water instead of cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.
After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing.
In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water.
The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.
A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious.
Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender. Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor.
2 "Clever Stewed Beef"
Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "Choosing meat Most people always like to buy some parts with bright red shredded pork for beef stew. In fact, this direction is more suitable for cooking. If it is used for stewing, its meat quality will be more compact. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.
Stir the soup: add enough warm water to the pot (whichever is not meat, the pot type is not limited), add a proper amount of yellow sauce, commonly known as "base" (500g meat, 50g sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Remove the foam with a Russian fence and make sure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. Adding it to the soup will make the broth slightly bitter, and the stew will taste much worse. The amount of soup should be filled at one time, not halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. Meat will become hard and hard, and it is not easy to chew and swallow. Add some salt after the soup is mixed.
Feeding: put the cut and washed beef into the pot, and then add the seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, fennel and cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.
Temperature: cover the lid when the ingredients are put into the pot, and stew the pot when it is wide open, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is also very good, as long as the heat is well mastered. That is, after the fire boils, deflate for 5 minutes, close the safety valve, change it to medium fire after 20 minutes, and wait for another 20 minutes.
Boiled beef: If you buy a lot of beef, you can spread a layer of dried mustard on the beef on the first day of cooking and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also fresh and tender. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag, put a small amount of vegetable leaves in it, tie the bag up and stew it with beef in a pot, so that the beef will cook quickly and taste delicious. When boiling cattle (sheep), put two or three walnuts with shells and/or several hawthorn, which not only cooks quickly, but also removes the fishy smell. When stewing beef, add a small amount of wild vegetables, and the meat is delicious.
3 "Beef with Ginger Juice"
Ginger is not only a condiment, but also can tenderize beef. If the beef is found to be a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put the Jiang Mo into gauze to squeeze out the ginger juice, mix the ginger juice into the cut beef shreds or slices, stir it evenly, so that the surface of the beef slices is evenly stained with the ginger juice, and let it stand at room temperature for about 1 hour ... >; & gt
Question 3: How can beef be stewed to taste good? How to stew beef?
Boil beef, in order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together. Meat will soon rot and taste fresh.
When cooking beef and other hard meats and game, adding vinegar can soften them.
Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "
Choose meat: Most people always like to buy some parts with bright red shredded pork for beef stew. In fact, this direction is more suitable for cooking. If it is used for stewing, its meat quality will be more compact. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.
Stir the soup: add enough warm water to the pot (whichever is not meat, the pot type is not limited), add a proper amount of yellow sauce, commonly known as "base" (500g meat, 50g sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Remove the foam from the residue with a sieve to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. Adding it to the soup will make the broth slightly bitter, and the stew will taste much worse. The amount of soup should be filled at one time, not halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. Meat will become hard and hard, and it is not easy to chew and swallow. Add some salt after the soup is mixed.
Feeding: put the cut and washed beef into the pot, and then add the seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, fennel and cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.
Temperature: cover the lid when the ingredients are put into the pot, and stew the pot when it is wide open, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is good, as long as the heat is well controlled. That is, after the fire boils, deflate for 5 minutes, close the safety valve, change it to medium fire after 20 minutes, and wait for another 20 minutes.
PS:
1. Boil old beef. If you buy a lot of beef, you can spread a layer of dried mustard on the beef on the first day of cooking and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also fresh and tender. Add some wine or vinegar when cooking, and it will cook faster.
2. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves, tie the bag tightly, and put it in the pot to stew with beef, so that the beef is cooked quickly and tastes fragrant.
3. When cooking cattle (sheep), put two or three walnuts with shells or a few hawthorn, which not only cooks quickly, but also tastes bad.
4. When braised beef, add a small amount of wild vegetables to make the meat delicious.
How to stew beef
Spicy roast beef
Ingredients: beef ham 1 kg, soy sauce15g, soy sauce 50g, yellow rice wine 20g, refined salt10g, fennel15g, onion 20g, cinnamon10g, ginger 20g, star anise 5g.
Features: golden red, fragrant and delicious, salty and spicy.
Production method:
1. Wash beef, remove fascia, cut into pieces with a length of 9 cm and a thickness of 5 mm, put them in a boiling water pot, remove blood foam and take them out. Wash, remove and control water in a cold water basin.
2. Heat a wok, add sesame oil, add white sugar after heating, stir-fry until it is brown, add yellow wine, add beef soup, pepper segments, soy sauce, onion and ginger pieces, salt, monosodium glutamate, five spices (fennel, cinnamon and aniseed are wrapped in gauze), white sugar and beef slices, boil over high fire and stew over low fire.
Chen ... >>
Question 4: How to cook beef stew? The common practice of beef stew is 800g of beef ribs.
condiments
3 tablespoons soy sauce and 3 tablespoons yellow wine.
Daxida beef noodles with a little salt
Sichuan pepper
Sliced onion and ginger
1. Wash the beef tendon and cut it into pieces of about 2 cm.
2. Wash the onion and ginger, and cut into onion segments and ginger slices for later use.
3. Cool the oil in the hot pot. When the oil is heated to 50%, add pepper, star anise and onion and ginger slices and stir-fry until fragrant.
4. Then pour the beef pieces into the pot and stir fry, and then stir fry with yellow wine for a while.
5. Pour in enough water, not beef pieces, and then pour in soy sauce (no salt at this time).
6. After the water is boiled, skim off the floating foam, cover the pot and simmer for 90 minutes.
7. After adding proper amount of salt and beef powder, continue to simmer for 30 minutes.
8. Finally, according to your own taste, turn to a big fire to collect juice (not too little stewed beef soup, but more)
skill
Five tips for stewing tender and rotten beef;
1. Choose the part with lean meat, more fat and less muscle (bring some fat appropriately, the taste that is too thin will not be fragrant enough). This kind of beef is suitable for stewing, and it tastes delicious and fragrant.
2. When stewing beef, put salt at last, otherwise the beef will shrink and taste hard.
If you want to make delicious beef, you must stew it slowly, and remember not to be impatient. This traditional method of slow stewing can cook the most natural and mellow taste of meat to a great extent, which is incomparable to rapid stewing or pressure cooker stewing.
4. when stewing meat, add enough water at one time. In the case of insufficient water in the early stage, you must add boiling water when you need to add it.
5. Stewed beef, a tender meat, should not be added with chicken essence (chicken essence will affect the natural flavor of meat). It is best to use seasonings such as beef powder or mushroom essence.
Douguo/recipe/186790
Question 5: Homemade stewed beef, how to make rotten and delicious home-made stewed beef?
Ingredients: beef, the fatter the better.
Seasoning: 1, chopped green onion, Jiang Mo.
2, pepper, fennel, aniseed, cinnamon, fragrant leaves into the package.
3. Mix fresh soy sauce, sweet noodle sauce and oyster sauce according to the ratio of 1: 1: 1. Use fresh sauce, not old sauce; It is best to use yellow sauce for sweet sauce, and avoid black sauce. Different tastes also affect the color. If there is no sweet sauce, you can use soy sauce.
Cut the beef into pieces and put it in cold water.
Bring the fire to the boil and skim off the foam. If there is more water, you will lose money by skimming. If there is less water, be sure to add boiled water. The bigger the fire, the more foam.
After skimming the foam, the water becomes cleaner. The bowl next to it is full of foam and dirty. Be sure to skim patiently.
Take out the meat, rinse the blood foam on the meat pieces and drain the water.
Take a saucepan with onion and ginger buns at the bottom.
Put the meat on the meat and pour the mixed juice on the meat.
Filter the soup with gauze or colander with fine mesh to remove the floating foam that has not been removed from the soup. Pour the clear soup into the saucepan and simmer. Add all the ingredients, and don't add water when stewing.
When the fire is on, there will be less floating foam and it will be clean.
Turn the heat down, bring it to a slight boil, cover it and simmer.
Be sure to stew for an hour or two. Pick out onions and ginger and season with salt.
Question 6: How to make delicious beef soup, buy good beef and make good beef.
Question 7: How to stew beef is simple and delicious.
Five catties of beef ribs; Soy sauce is five or two; Two ounces of salt; Three onion segments; One or two kinds of sweet noodle sauces; Garlic; Five slices of ginger;
Beef stew picture (18 photo) Zanthoxylum bungeanum; Illicium verum; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica, etc.
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manufacturing method
Wash the beef ribs, control the blood, cut them into cubes with a saw, soak them in cold water for about 30 minutes, and cook them thoroughly in a boiling water pot. Change another pot of water and cook the beef until it bubbles.
Pat it off, add all kinds of spices and medicines (wrapped in cloth for later use), and simmer it with warm fire.
Beef stew tips
Use hot water instead of cold water when stewing beef, because hot water can quickly solidify the protein on the surface of beef.
Other series of stewed beef (14 pieces) prevented the loss of amino acids in the meat and kept the meat delicious.
After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing.
In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water.
The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.
A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious.
Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender.
Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor.
Stewed beef skillfully
Boil beef, in order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together. Meat will soon rot and taste fresh. When cooking beef and other hard meats and game, adding vinegar can soften them. Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "
Edit this paragraph
Material selection and preparation
Choose meat:
Most people always like to buy some parts with bright red shredded pork for beef stew. In fact, this direction is more suitable for cooking. If it is used for stewing, its meat quality will be more compact. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.
Mixed soup:
Add enough warm water to the pot (the pot is not limited to the type of meat), add an appropriate amount of yellow sauce, commonly known as "bottoming out" (500 grams of meat, 50 grams of sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Use a hedge to remove the residue and skim off the foam to ensure that the soup is colored and will not mix together. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. Adding it to the soup will make the broth slightly bitter, and the stew will taste much worse. The amount of soup should be filled at one time, not halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. Meat will become hard and hard, and it is not easy to chew and swallow. Add some salt after the soup is mixed.
Feeding:
Put the cut and washed beef into the pot, and then add the seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, fennel and cinnamon. No matter what ingredients are used, onions, ginger and garlic are indispensable. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.
Temperature:
When the ingredients are put into the pot, cover the pot cover, and when it is wide open, lift the cover and open the pot to stew, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is good, as long as the heat is well controlled. Namely ... >>
Question 8: How to stew beef is more delicious? How to stew beef?
Boil beef, in order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together. Meat will soon rot and taste fresh.
When cooking beef and other hard meats and game, adding vinegar can soften them.
Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "
Choose meat: Most people always like to buy some parts with bright red shredded pork for beef stew. In fact, this direction is more suitable for cooking. If it is used for stewing, its meat quality will be more compact. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.
Stir the soup: add enough warm water to the pot (whichever is not meat, the pot type is not limited), add a proper amount of yellow sauce, commonly known as "base" (500g meat, 50g sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Remove the foam from the residue with a sieve to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. Adding it to the soup will make the broth slightly bitter, and the stew will taste much worse. The amount of soup should be filled at one time, not halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. Meat will become hard and hard, and it is not easy to chew and swallow. Add some salt after the soup is mixed.
Feeding: put the cut and washed beef into the pot, and then add the seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, fennel and cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.
Temperature: cover the lid when the ingredients are put into the pot, and stew the pot when it is wide open, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is good, as long as the heat is well controlled. That is, after the fire boils, deflate for 5 minutes, close the safety valve, change it to medium fire after 20 minutes, and wait for another 20 minutes.
PS:
1. Boil old beef. If you buy a lot of beef, you can spread a layer of dried mustard on the beef on the first day of cooking and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also fresh and tender. Add some wine or vinegar when cooking, and it will cook faster.
2. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves, tie the bag tightly, and put it in the pot to stew with beef, so that the beef is cooked quickly and tastes fragrant.
3. When cooking cattle (sheep), put two or three walnuts with shells or a few hawthorn, which not only cooks quickly, but also tastes bad.
4. When braised beef, add a small amount of wild vegetables to make the meat delicious.
How to stew beef
Spicy roast beef
Ingredients: beef ham 1 kg, soy sauce15g, soy sauce 50g, yellow rice wine 20g, refined salt10g, fennel15g, onion 20g, cinnamon10g, ginger 20g, star anise 5g.
Features: golden red, fragrant and delicious, salty and spicy.
Production method:
1. Wash beef, remove fascia, cut into pieces with a length of 9 cm and a thickness of 5 mm, put them in a boiling water pot, remove blood foam and take them out. Wash, remove and control water in a cold water basin.
2. Heat a wok, add sesame oil, add white sugar after heating, stir-fry until it is sugar-colored, then cook yellow wine, add beef soup, pepper, soy sauce, onion and ginger, salt, monosodium glutamate and five spices (fennel, cinnamon, star anise yarn ... > >
Question 9: How to stew beef is delicious? How to stew beef
Braised beef with carrot
Put the beef in a boiling pot and add water to remove the smell of blood. Then scoop it up, put it in a clay pot, pat a piece of ginger and a little pepper, and stew the beef with water. When the beef is tender, add white radish and a little salt \ monosodium glutamate \ pepper.
This dish is delicious and has the effect of nourishing the stomach and moistening the fields.
Braised beef (potato)
Good beef, cut into pieces, heat the oil in a pan, fry the meat dry, add a little cooking wine, fry it dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, fry, add water, submerge the meat, boil it, and then use a casserole or iron pan to cook it (keep the water boiling) for 1-2 hours.
Tomato stewed beef ingredients: beef, tomatoes, potatoes (can absorb oil and meat, so that soup is not greasy)
Ingredients: aniseed, pepper powder, onion, ginger, cinnamon, cooking wine, soy sauce, sugar, salt and chicken essence.
Practice: add a little oil, add aniseed, pepper powder, onion, ginger, cinnamon and beef, stir-fry a few times, add potatoes and tomatoes, add broth (cold water is also ok), add sugar, soy sauce, cooking wine and chicken essence, simmer for 45 minutes on low fire, and add salt according to taste.
The soup made is tender, smooth and delicious, not greasy.
There is another trick. If the beef stew takes too long, you can stew the beef with milk (must be fresh milk) for 20 minutes before making soup, and then take out the stew. Beef stew with milk tends to become soft and tender. Interested friends can try it, which can save about 30 minutes compared with normal beef stew.
Braised beef practice
Exercise 1:
Ingredients: 500g beef, 300g radish, 20g onion, 20g ginger, 20g cooking wine, a little salt and sugar, 8g pepper, 8g monosodium glutamate and 400g peanut oil.
Exercise:
1, beef is cut into pieces, onion is cut into long sections, and ginger is chopped. Peel radish, cut into pieces, oil until half cooked, and take out;
2. Skim off the foam with boiled beef, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to taste, and simmer until the radish is rotten.
Braised beef materials: beef 200G, carrot 1, mushroom 3, onion 1, aniseed 2, garlic 2, ginger 1, onion 1, soy sauce 1, liquor 1, and oil 1.
1. Wash beef and cut it into 2CM pieces; Shred carrots and roll them into small pieces; Cut the onion obliquely; Chop onion and mash garlic; Sliced ginger; Soak mushrooms in water and cut them in half.
2. Heat oil in the pot, add green onions, ginger slices and aniseed and stir fry. Then add beef, stir fry, add red bean paste, soy sauce, white wine and salt, mix well, add appropriate amount of water, add mushrooms after high fire, and simmer for 20 minutes.
3. Add carrots and garlic and stew for another 20 minutes. When the soup thickens, add chicken essence. Sprinkle chopped green onion on pans and plates.
A bowl of delicious braised beef will do.
Characteristics of braised beef: a famous dish in the north, cooked beef is deep red in color, tender in meat and thick in juice, which has the effects of nourishing the spleen and stomach, benefiting qi and blood and strengthening bones and muscles.
Ingredients: 500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.
Cooking method: Cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in an oil pan, then add spicy bean paste, stir-fry beef pieces, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add beef soaked in water, and cook slowly on low heat until the juice is thick and the meat is crispy.
Stewed beef with potatoes
Sichuan cuisine is made of watercress, but it tastes better with chopped pepper sauce from Hunan.
Exercise:
1. Heat the oil pan, add ginger slices and chopped Chili sauce and stir-fry until fragrant (according to personal taste, a little more is spicy).
2. Add the chopped beef and continue frying.
3. Put a proper amount of soy sauce, cooking wine, star anise, fragrant leaves and pepper into the pot, and add water.
If there is a pressure cooker, pour everything into the pressure cooker. According to my experience, after steaming on the stove and stewing for 15-20 minutes, the beef will definitely go bad.
5. After the beef is stewed, when the pressure cooker is used up, add the vegetables you want to match (potatoes or something, but personally, stewed white radish tastes better) ... >>
Question 10: How to stew beef better? Cut the beef into pieces first, but it can be bigger. Because the beef will shrink in size after stewing, it is cooked in a pot full of water. You can put an fennel in the pot. Turn off the fire after a few minutes, pick up the beef one by one and remove the blood foam. Prepare the first generation yellow sauce, dilute it with warm water, take the oil pan, pour more oil, heat it, add yellow sauce and stir it for a while, then pour in beef, add onion, ginger, garlic cloves, cooking wine and other seasonings and stir it continuously, and pour in boiling water after the beef is evenly coated with sauce. If the beef is not wrapped, add more water and a little sugar to make it fresh, and cook it over high heat 10. Be careful not to add soy sauce during the stew. You can also stew in a pressure cooker with boiling water for 40 minutes. You must add enough water at a time. If you like spicy food, it's okay to add more Chili.