2. Materials: cinnamon slices, fennel, aniseed, fragrant leaves, dried peppers (not spicy), dried tangerine peel, garlic, ginger, and onions (I used onions because I forgot to buy them and wanted to order western-style red wine, so I threw half of them in the refrigerator).
3. Seasoning: It is said that braised beef must have sauce. I used a spoonful of bean paste, and soy sauce was also good. A bowl of old bittern soup (nothing can fit) is red wine, spiced powder, cooking wine, soy sauce and salt.
4. Chop half a garlic into mashed garlic and stir-fry with ginger.
5.4 Add the seasoning into the fried garlic paste and stir-fry slowly with low heat. Remember that the oil temperature should not be too high and the fire should not be expanded.
6. Finally, pour the marinade and add the frozen beef. Marinate for half an hour or an hour. Don't slice the salted beef in a hurry. Soak in marinade for a few hours or a night, and then slice it. Add a few slices when eating cold noodles or rice noodles with hot sauce. It's delicious.
Question 2: How to marinate the marinated beef and how long does it take? Simply put.
Boil in salt water for two hours.
Ingredients: beef tendon 600g, medlar 1 tablespoon, salt 1 tablespoon, soy sauce 3 tablespoons, crystal sugar 1 bar, ginger 8 slices, dried pepper 1 bar, cooking wine 1 tablespoon, and marinade/kloc-0.
1, deboned blood in boiling water.
2. Prepare the material package, then add water to the pot, and don't cut the beef tendon.
3. Season with wine, soy sauce and salt.
4. After boiling, simmer for 1.5 hours, then turn off the fire and leave it overnight. Slice the next day and decorate with a little medlar.
Question 3: How to make braised beef delicious and fragrant? Homemade braised beef ingredients: 3 kg of beef tendon.
Ingredients: 3 pieces of cinnamon, 3 pieces of Amomum tsao-ko, 1 piece of ginger, 3 pieces of angelica dahurica, some dried peppers, 1 handful of fennel and pepper, 4 pieces of star anise, 3 pieces of Amomum tsao-ko, 3 pieces of fragrant leaves, onion 1 root, ginger 1 root, 7 pieces of garlic, 50ml of crystal sugar and Shaoxing cooking wine/kloc-0.
Exercise:
1. Boil beef in cold water.
2. 7 or 8 minutes after boiling, remove impurities and blood foam on the surface.
3. Take out and rinse with water.
4, spices wrapped in gauze into small packets, or put in a seasoning box.
5. Change another pot of water and put the onion, ginger, garlic and spices in.
6. Add 200ml cooking wine, 100ml light soy sauce, 50ml dark soy sauce, crystal sugar and beef tenderloin.
7. Cook over high fire for 30 minutes.
8. Then transfer the beef to the rice cooker. Boil 1 hour. When the beef is half cooked, add the right amount of salt. (You can also put a few dried hawthorn slices in the stew process to remove the fishy smell and make the beef cooked faster.
9, marinated beef, soaked in brine juice 1 hour or more, beef is more delicious.
10, slice immediately after cooling.
Question 4: How to cook braised beef?
2000 grams of beef and ham
6 cloves of onion 1 garlic
6 slices of ginger
Fennel 1 small handle
Pepper 1 hachi
3 fragrant leaves
2 Amomum tsao
Nutmeg 1
2 pieces of cinnamon
Octagonal 3
Two robbers
2 pieces of Alpinia officinarum
Glycyrrhrizae Radix tablets 2 tablets
Poria cocos 2 tablets
5 dried peppers
Salt 1 spoon
Rock sugar 15
Soy sauce 100ml
50 ml soy sauce
Cooking wine 100ml
Thirteen incense 1/4 spoons
1/2 tablespoons of sugar (dip)
Vinegar (dip) 1 spoon
Soy sauce (dipped) 1 spoon
Zanthoxylum bungeanum (dipped) 1 mini bar
Chili powder (dipped) 1/2 tablespoons
Salt (dip) 1/4 tablespoons
2 cloves of garlic (dipping sauce)
2 slices of ginger (dipping sauce)
step
1. Remove fascia from beef ham and cut it into four small pieces (beef tendon is better).
2. Put the pot in cold water, turn to medium heat after the fire is boiled, and cook for 10 minute.
3. Take out the beef and soak it in cold water to make it firm.
4. Cut the onion, ginger and garlic, not cut.
5. Fennel, pepper, fragrant leaves, Amomum tsao-ko, nutmeg, cinnamon, star anise, Amomum tsao-ko, Alpinia officinarum, licorice slices, Poria cocos, and dried peppers (I bought a comprehensive marinade bag with many spices in it).
6. Take a new pot of cold water, the amount should not exceed that of beef, and add all seasonings. In order not to scatter the smaller spices, put them in stainless steel balls and boil the water.
7. Add soy sauce, soy sauce, cooking wine, salt, rock sugar and thirteen spices.
8. Take the beef out of cold water and put it in a pot for 20 minutes.
9. In order to make the beef cook faster and more evenly, pour it into the electric casserole and continue cooking 1.5 hours.
10. After the beef is cooked, take it out, drain the water and let it stand for 30 minutes.
1 1. Put the cooled beef into the electric casserole again and cook for 30 minutes. Turn off the fire and let it cool overnight. Let the beef soak in the gravy to taste. Pickled beef can be sliced between cold dishes and dipped in sauce to make beef noodles ~
12. Making dip: put Jiang Mo and minced garlic in a small bowl, and add Chili powder and salt.
13. Put the oil in the pan, stir-fry the peppers, and filter out the pepper particles.
14. Pour Chili oil into a small bowl.
15. Add soy sauce, vinegar and sugar and mix well.
16. Take out the beef slices and pour the dip.
Question 5: How to cook braised beef flavor I?
Making:
1, clean the whole beef and cut it into large pieces that can be put into the pot.
Braised beef [1]
2. Boil a pot of water, put the beef in, cook for a while and then take it out for use.
3. Heat the pot and add vegetable oil. When it is half ripe, stir-fry shallots, ginger and garlic, pour cooking wine and add soy sauce.
Braised beef pictures (19 photos)
Salt and other seasonings, add chicken soup (water is ok, hot water is the trick), beef, cook for 20-30 minutes on high fire, and cook on low fire until the beef is cooked and tasty.
4. After the meat and soup are completely cooled, put them in the refrigerator and cool them thoroughly, and then take out the slices.
2 flavor 2
1. Cut the beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the foam;
2. Put ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup into a casserole and cook until braised;
3. 1 hour later, use chopsticks to see if you can poke the beef and put salt;
4. Add a proper amount of soup to the wok, add a little sugar, boil soy sauce, add beef, and collect the juice.
Other series of braised beef (13 pieces)
Cool, slice and eat.
This is the practice in the northeast, and the practice in Beijing is to fry with yellow sauce and then color it to taste.
Sichuan's practice is to put water and seasoning in the pot, add brown sugar and cook for 30-40 minutes. (No salt) When the flavor of the seasoning is ripe, put the washed beef in and cook it until it is rotten. Add salt and stew for a while. The meat marinated in this way has a particularly heavy taste and is suitable for people with heavy tastes, such as Sichuan-style liao ribs sauce beef.
Teach you another method of soaking in water: it can be used to soak chicken or eggs or pig's trotters.
Saute shallots, ginger and garlic in 2 tbsp oil. Add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cup of water, 1 bag of spiced packets when it is brown. Boil first, then simmer for 20 minutes until the fragrance overflows. The longer the soup is used, the better. As long as it is properly preserved, it can be used repeatedly.
Sanwei powder
Bulk beef 1 kg, spiced, cinnamon, red pond, soy sauce, soy sauce, salt, garlic powder, ginger, onion, cooking wine, pepper and fragrant leaves.
Exercise:
1: Cut the beef into large pieces and wash it. [2]
2: Boil a pot of water, add beef, a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove impurities and blood, remove and drain.
3. Wash the pot, add beef, and then add light soy sauce, light soy sauce, sugar, salt, cooking wine, spiced, cinnamon, fragrant leaves, pepper and garlic powder respectively.
Take a whole piece of ginger and pat it loose, then add the onion, mainly because there is more cooking wine and soy sauce, but less salt and sugar. If you can, you can put some orange peels or a clove of lemon.
Add a little more water, and it is expected to completely overflow the beef. Then, after the fire boils, turn to low heat and stew for about 3 hours. Let it stay overnight. Then, cook it on low heat for 3 to 4 hours to let it taste completely. Then when the beef cools down from the fire, you can take it out and drain the salt water and put it in the refrigerator. Just take it out and slice it when you eat it.
Note: I should be willing to cut materials. Anyway, you can continue to pickle things in the future, and basically do not release water; Be sure to cook for a long time, otherwise it won't taste good; It's best to take this out overnight, but you can't soak it in salt water for too long, otherwise it will be sour. There are many ways to eat, such as dry cutting wine, or noodles below, or slicing and cooking.
* * * Weiss
Raw material: beef tendon
Spicy Roast Beef
Accessories: lemon, cinnamon, osmanthus fragrans, star anise, garlic and onion.
Seasoning: beer, soy sauce, soy sauce, allspice powder, peanut oil and salt.
Exercise:
1. After the tendon is cleaned, soak it in clear water for 10 minute to remove blood.
2. After pouring off the water, put a little salt, spiced powder and two slices of lemon on the tendons and marinate them evenly for 15 minutes.
3. add water to the pot and add ginger slices.
4, marinated beef drowning.
5, cold water shower, add a little oil to the pot, add ginger and garlic and stir-fry the fragrance.
6. Add two spoonfuls of soy sauce and stir fry. Add onion, cinnamon, star anise and osmanthus and stir fry until fragrant. Add two cans of beer.
7. Add some soy sauce and soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, and boil for 45-60 minutes.
8. After completely cooling, take out the beef, spread sesame oil on the surface, wrap it with plastic wrap, refrigerate and slice it when eating.
Tips:
1. If you like spicy food, you can dry the pepper.
2. Cooking time can be controlled according to personal taste preference of beef ...
Question 6: How to make the simplest braised beef? Materials:
1. You can choose different things to eat according to your own preferences, such as chicken, beef, pork belly, tofu, eggs and so on.
2. Spices: star anise, pepper, fennel, etc. There are spice bags in the supermarket.
3. Brown sugar, cooking wine, rock sugar and walnuts (one)
Exercise:
1. First boil a pot of boiling water, blanch the meat to be pickled, and then remove the color from the surface of the meat. The main purpose is to remove blood from meat;
2. After pouring out the scalding water, put the pot on the fire to dry (or put the steam on the fire to dry), pour the seasoning into the pot and stir fry until you smell a strong fragrance.
3. Put the brown sugar into a 50% hot oil pan, stir it into thick syrup, then pour in clear water, add the fried spices, add the meat after the water is boiled, and simmer with low fire until the meat can be inserted with chopsticks.
Note: If you want to pickle several things at a time, never cook them at the same time. The general order is to pickle meat first, then bean products, and finally eggs. My family usually marinates chicken first, then beef (or pork belly), then tofu, and finally eggs, because eggs have the heaviest taste, and the brine that has been marinated eggs can't be used any more. ) Braised beef raw materials:
6g of cinnamon, 3g of clove, 6g of star anise, 1 tsaoko, 50g of vegetable oil,1500ml of chicken soup, 20g of salt, 5g of ginger, 0g of onion10g, 50g of beef, and appropriate amount of cooking wine, garlic, fennel and pepper.
Making:
1, clean the whole beef and cut it into large pieces that can be put into the pot.
2. Boil a pot of water, put the beef in, cook for a while and then take it out for use.
3. Heat the pot, add vegetable oil, when it is half cooked, fry shallots, ginger and garlic first, pour cooking wine, add seasonings such as soy sauce and salt, add chicken soup (water is ok, hot water is the trick) and beef. Cook on high fire for 20-30 minutes, and then cook on low fire until the beef is cooked.
4. After the meat and soup are completely cooled, put them in the refrigerator and cool them thoroughly, and then take out the slices.
The practice of braised beef:
1. Cut the beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the foam;
2. Put ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup into a casserole and cook until braised;
3. 1 hour later, use chopsticks to see if you can poke the beef and put salt;
4. Add a proper amount of soup to the wok, add a little sugar, boil the soy sauce, add the beef, collect the juice, and slice it later.
Question 7: How do several hawthorn pressure cookers make braised beef?
Question 8: How to marinate beef to taste ingredients:
Beef tenderloin 1000K, 3 garlic, 30CC of soy sauce and soy sauce, a little ginger, a little onion, a little pepper, 5 fennel, 4 cinnamon, 3 dried tangerine peel, a little dried pepper, cooking wine 100CC, a tablespoon of sugar and a little sesame oil.
Production process:
Boil beef in cold water to remove blood. And smell. Pour off the blood, boil it in cold water, and add wine, ginger, pepper, fennel, cinnamon, tangerine peel, dried pepper, salt, soy sauce and garlic. Cook for about an hour, and chopsticks can also be taken. Add sugar, soy sauce, onion and sesame oil to low heat, and then cook. Remember to take the onion out, or it will rot for about 30 minutes. In the last step of the middle fire, the fire dries the juice.
Question 9: How to cook braised beef? material
1: 4 beef tendon (1000g) washed, 4 teaspoons of salt and pepper.
2: 2 teaspoons of salt, 2 teaspoons of sugar, 1/2 cups of swastika soy sauce, 4 tablespoons of Jin Lan soy sauce, 3 cloves, 2 star anise, 1.5 teaspoons of fennel, 2 fragrant leaves, 2 teaspoons of sesame oil, 2 chopped onions, 5 slices of ginger and 5 cups of water.
3: 2 tsp olive oil, 1 tsp garlic, 2 tsp water, 1 tsp chopped pepper, 2 tsp Laoganma oil pepper, 1 tsp Zhenjiang balsamic vinegar, 1/2 tsp sugar and 2 tsp sesame oil.
4: Wash 3 coriander trees and cut them into small pieces.
working methods
Marinate beef tendon with pepper and mix well in the refrigerator for a day. Wash the peppers and put them in a pressure cooker. Add salt water (I used old salt water). If not, add all 2 ingredients and cover. Open a big fire on the stove and cook until the gas is high. Adjust the pressure and simmer for 25 minutes. Cool for 5 minutes, and open the high-pressure pot cover. If there is no pressure cooker, the average pot is boiled for 1 hour for 30 minutes. Take out the marinated beef and put it in the refrigerator for the night.
Cut 2 cooked beef tendons into thin skins, add 2 teaspoons of olive oil to a medium pot, put them on the stove for medium heat, stir-fry minced garlic, turn off the heat, put down the remaining 3 ingredients and 4 ingredients in turn and mix well, then add beef slices and mix well.