Beef has a high nutritional value. In ancient times, there was a saying that "beef tonifies qi, and the work is the same as astragalus". Chinese medicine believes that beef entering the spleen and stomach meridian is a good product for nourishing the spleen and stomach. However, western nutritionists believe that beef is delicious because of its high protein content and low fat content, and it is deeply loved by people and enjoys the reputation of "the pet of meat".
The pot was steaming and sizzling, and the aroma of beef was overflowing, as if 10 thousand cows collided in the air. Open the lid, the meat is fragrant, and the thick tomatoes and beef are touching gently in the pot, as if no one in the world can disturb their love.
Xiaobai essential skills
skill
1. Beef brisket can be cooked in cold water without boiling water, which can ensure its tenderness to the greatest extent and achieve the effect of removing blood.
2. Don't cover the middle, the fishy smell can be emitted, otherwise it is not easy to stew in the meat.
3. After blanching, be sure to soak in hot water and wash it repeatedly, so as to keep the breast meat soft and tender. If you wash it in cold water, the meat won't cook easily.
Stewed beef brisket with tomato |
By fable 7656
material
Ingredients: 800g of beef brisket.
Accessories: 2 tomatoes, 1 root onion, 1 stew bag, 2 star anise, tsaoko 1 piece, cinnamon 1 piece, onion ginger, salt, light soy sauce.
working methods
1. Main components
2. Peel and cut tomatoes, shred onions, slice ginger and shred onions.
3. Wash the beef with cold water and blanch it in the pot. After boiling, skim off the froth.
4. Take out the cooked beef.
5. put a little base oil in the pot and fry the onions.
6. After stir-frying the onion, add the chopped tomatoes and stir-fry until soft.
7. Stir-fry the tomatoes until they are soft.
8. Add boiled beef
9. Add all seasonings
10. Add hot water to beef seasoning.
1 1. Put it on the fire, bring it to a boil, and then simmer it with low heat.
12. Simmer on low heat until the rotten meat soup is thick (about 1.5 hours).
Stewing is the beef cooking method chosen by many fat friends, and Zhou Jun is no exception. There are two keys to making beef stew well, one is delicious, and the other is not hard.
If beef wants to be fragrant, ginger slices are essential, which can obviously remove fishy smell and improve taste. In addition, the spices commonly used in beef stew are pepper and star anise. If possible, add small pieces of fragrant leaves and small pieces of cinnamon.
In fact, beef prefers sweetness to saltiness. In the process of curing beef, add a spoonful of sugar and appropriate amount of water to make beef taste more layered and chewy.
In addition to the above two things, red wine or stout is also a treasure to add luster to beef. You'd better fry the beef in the oil pan before stewing. After taking out the beef, wash the bottom of the pot with a little red wine, and then pour it all into the stew pot.
Whether it is dark beer or red wine, it can give beef a layered feeling, but have fat friends ever opened their brains? There is no suspense. Zhou Jun once tried to combine beer with red wine. He thought it would be a dark dish, but the result was unexpected. Of course, these two kinds are only used as seasoning, so we should control the amount, otherwise it is overreaching.
There are many operations to soften meat, but according to Zhou Jun's years of practical experience, the most reliable one is hawthorn slices or wine vinegar. After blanching and other steps, when the beef is boiled in a pot, throw a few hawthorn slices into the pot and stew slowly, so that the beef will be crisp and rotten, and the finished product will be neither old nor firewood.
A combination of wine and vinegar is also qualified for this job. Generally, one kilogram of beef with three spoonfuls of wine and two spoonfuls of vinegar is enough. In addition, it is necessary to soak beef for three to five minutes before blanching, and add boiling water when adding water during stewing. These small details also determine the hardness of beef.
Although people's living standards have improved now, on the whole, beef is not cheap, so beef stew is also a "hard dish" in home cooking. So this time, let's think about how to cook beef stew and what to add. Let's start with side dishes, spices and seasonings, and finally share a beef stew.
Choice of side dishes. Stewed beef can be matched with many ingredients, but there are two kinds of home-cooked dishes I recommend most: potatoes and radishes.
If you want to have a refreshing and sweet taste, then stewed beef with radish is a classic at home. Especially when the climate is dry in spring and autumn, a pot of stewed radish beef is fragrant and moist, and it is also very good to eat in winter. There is also a saying among the people that "radish is eaten in winter to compete with ginseng". Moreover, ingredients like carrots are more suitable to be eaten with oily beef, so some fat-soluble vitamins are better absorbed and utilized.
But if you like to eat rich and salty taste, you must choose potatoes. Potatoes contain natural glutamic acid. When cooking, you will get natural glutamic acid (monosodium glutamate). When glutamic acid meets inosine in beef, the natural flavor of both will be enhanced several times.
Of course, some people may say, "Only children do multiple-choice questions. I want it all! " Then you can also try stewed beef with vegetables. Celery, tomatoes, carrots, potatoes, white mushrooms, onions and so on can be used. Then add red wine or brandy and simmer slowly. A bowl of vegetables can "catch all the nutrients you need in a day" and tastes great.
Selection of spices and seasonings. There are only a few commonly used spices, such as ginger, cinnamon, fragrant leaves and garlic. If the taste is slightly spicy and exciting, you can also use dried Chili and pepper. In fact, spicy spices are just icing on the cake, and the dosage must be less than how much, otherwise a pot of good beef will be stewed into medicinal soup, and it will not taste meat at all.
The choice of seasoning is relatively simple, the most basic salt and sugar are enough, and then there are cooking wine and soy sauce (if it is stewed with wine, then these are not needed).
Delicious stewed beef basically does not need too many complicated spices and seasonings, and many times these things are even more counterproductive. One of my colleagues invited me to dinner at home while learning to cook, and told me that a stew has dozens of things, various side dishes, seasonings and nourishing Chinese medicine soup. To tell the truth, the stew is a little difficult to distinguish with the naked eye. If she hadn't taken a few bites in front of me, I really wouldn't have dared to eat.
Besides the side dishes, spices and seasonings mentioned above, the quality of beef itself is more important. A clever woman can't cook without rice, nor can a superb chef cut carrots into diced meat. Therefore, it is best to buy fresh and high-quality beef, followed by chilled beef (this is actually rare, and many supermarkets are frozen meat). The last time you choose frozen beef, you must look at the date. Don't buy frozen beef for too long. If frozen for too long, beef fibers will crack, shrink and lose gravy, which makes it difficult to stew this kind of meat delicious. Beef brisket is generally used in the selected parts, and shoulder meat, waist pit meat and breast meat are also great. Stewed beef is still a little gluten, slightly fat and mellow.
Ordinary stewed beef eats a lot. This time share a simple method of beef stew with red wine. If you are interested, you can change your taste:
Preparation materials: beef 1 kg, green onion 1 root, white mushroom 100g, carrot 1 root, red wine 1 bottle (enough cooking wine), 2 celery, 3 cloves of garlic, 30g of flour, 2 slices of fragrant leaves and pepper.
Start making:
This is a very interesting dish. Generally speaking, we don't advocate eating leftovers, but I think this dish will taste better if it is stewed on low fire the next day. )
That's all for beef stew this time, so what do you think is the best way to cook beef stew? Welcome to comment and share your stew tips!
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! Many people like to eat beef, but some people just can't accept the taste of beef. For example, our family is like this. Beef only eats sauce beef and beef stewed by me.
I have my own beef stew method, and I will share it with you here:
To make delicious beef stew, there are only two things to pay attention to. First, the processing of beef; The second is to choose the ingredients and seasonings needed for stew.
First, the processing of beef. Fresh beef bought home is best stewed. First, put the beef in cold water for at least 3 hours. This process is to discharge the acid and blood on the surface of beef.
Then cut the beef into pieces, boil the water in the pot, blanch the beef pieces in cold water, and pour the beef out of the pot for cleaning. This process is to further clean the blood in beef.
Second, the ingredients and seasonings needed for beef stew. There is only one ingredient: tomatoes; Main seasonings: tomato sauce, star anise, pepper and onion ginger.
The addition of this tomato can make the stewed beef delicious, and the tomato will make the stewed beef more crisp and delicious; Ketchup is sweeter, mainly to further highlight the flavor of tomatoes and increase the sweetness of stewed beef.
Practice: First, burn the oil in the pot, add the boiled beef and stir fry, and put the star anise, pepper, onion and ginger slices on the meat. Stir-fry until fragrant, squeeze in tomato sauce and continue to stir fry, then add soy sauce, soy sauce and salt to stir fry; Prepare the pressure cooker, pour the ingredients in the super pot into the pressure cooker, add the tomato pieces, and steam for 20 minutes. The delicious stewed beef is ready.
This beef stew with tomato and a pot of rice can be eaten by the whole family. You can do it my way. If it doesn't taste good, come to me.
The above practice is purely my personal practice, and friends who like food are welcome to discuss it.
It happened that beef was stewed today, according to the traditional cross stew method in Guangshan. Add local varieties of white radish.
Let's start with this radish, which is very suitable for stewing with meat. Small, round, with blue head on white background, smooth appearance, the size of an apple, in twos. The biggest feature is that stewed potatoes are as soft as potatoes, taste slightly sweet and taste more beautiful than meat. Unlike the big radish in the north, there is too much water and it is steaming when stewed. But lettuce is crispy and full of mouth, which is more distinctive than southern radish.
In addition to beef, there is also a Muslim beef shop, which sells and kills now. Live cattle and beef can be seen clearly. Healthy live cattle have absolutely no water. It's easy to see that fried beef doesn't produce water. Moreover, the beef shop is very professional, and the beef is divided into different portions, and the price of different portions is different.
Finally, practice. Soak beef overnight, cut into large mahjong pieces and soak in cold water. This is special. Beef has a loose structure and contains more blood than other meats. Blood stains are usually removed by blanching. In fact, the most thorough method is cold boiled water, which is the cleanest to remove blood stains.
Then take a wok, stir-fry ginger slices and dried peppers with hot oil, add beef and stir-fry until fragrant, and give soy sauce and sweet wine.
Put the radish in a saucepan, pour in the beef, add boiling water to the salt, and simmer for an hour. Put chopped black pepper into the pot to taste, and sprinkle some onions to decorate the dishes.
Hello, I'm glad to answer your question. Let me introduce myself briefly. I have been engaged in beef noodle industry in Lanzhou for many years. I not only specialize in making all kinds of pasta, but also in making all kinds of braised dishes. Beef noodles and braised dishes will use a lot of beef, so I am very professional in making beef. I believe my answer has the highest gold content, and you will understand after reading it.
The personal homepage has a series of video tutorials produced by Lanzhou Lamian Noodles and the sharing of various recipes in Lamian Noodles. Those who are interested can go and have a look.
The processing of beef and mutton with peculiar smell is different from that of other meat ingredients, and it has strong peculiar smell. For people who don't like this taste, the taste of beef and mutton is hard to accept, so the key to making delicious beef is to remove most of the odor on beef and keep a small part, because if the odor of beef and mutton,
Method 1: Remove the fishy smell of vegetables.
The beef was soaked in cold water for several hours, during which the water was changed several times. Blood in beef is the main source of odor. Then marinate the washed beef with onion Jiang Shui to remove most of the flavor of the beef.
Method 2: seasoning to remove fishy smell.
Similarly, after soaking beef, pickling beef with cooking wine can also remove the fishy smell of beef.
Method 3: Use spices to remove the fishy smell of beef.
In this method of removing the fishy smell of beef with spices, one or more of Amomum villosum, Amomum tsaoko, Gan Song and Amomum tsaoko need to be added during beef stew.
Prompt; If the beef you choose is greasy, I personally suggest adding a combination of Amomum tsaoko and Amomum tsaoko, because Amomum tsaoko can not only remove the fishy smell of beef, but also relieve the greasy taste. If the beef you choose is not very greasy, you can choose at will.
Share some practices of marinated vegetables regularly, solve all kinds of intractable diseases of marinated vegetables, and share recipes of marinated vegetables.
The beef doesn't need to be blanched. Many people will habitually blanch the sauce beef before cooking the meat ingredients to remove the bloody smell in the meat ingredients, because the bloody smell is the main source of odor.
Therefore, many people mistakenly use this method whether to blanch the beef. Whether meat ingredients are blanched or not can be divided into the following situations;
1, frozen beef, first treated with soaking water, then treated with blanching water, because frozen beef generally has a lot of odor besides fishy smell, because it has been stored for a long time and its meat quality is not fresh enough.
2, fresh beef, only need to soak in water, do not need to blanch, because fresh beef itself has no odor, only the smell of beef, if blanched, the flavor of beef will be greatly lost.
Summary: If you don't have enough time to soak in water, you can choose to blanch, but many people use the wrong method of blanching. The correct blanching treatment should be: beef is not fresh enough, or frozen meat is cooked in cold water and then fired. If it is fresh beef, blanch it with boiling water. There is a great difference between two kinds of boiled beef with different water temperatures.
Soft beef is delicious. Besides taste, another important thing is the taste of beef. Therefore, if beef is to be loved, it must be soft and rotten. So here are some ways to make soft rotten beef.
First, the beef is pressed in a pressure cooker, and the length of time depends on the tenderness of the beef. After 20 minutes, boil the pot to see the softness of the beef. If it is not soft enough, press it for a while.
Secondly, soak the beef in water mixed with baking soda for a period of time. Baking soda has the function of softening meat and stone fiber, which can soften rotten beef. After soaking for a while, wash the beef for later use.
Third, choose veal. Generally, most of the beef sold in the market is the meat of old cows. The meat of the old cow is not easy to stew, but the meat of the calf is easier to stew.
The personal homepage has a detailed video teaching tutorial on Lamian Noodles's making, and an explanation of the soup making method.
This beef stew is delicious. The production of beef is actually very simple, because its meat itself is delicious. Therefore, when making the ingredients of beef, cattle, sheep and meat, it is necessary to ensure that no matter what ingredients are added to make beef, the meat taste of beef can not be suppressed, but the meat taste of beef itself should be highlighted and the taste of other ingredients should be properly matched. The stewed beef made in this way is the most delicious, and the highest level of making food is actually to restore the taste of the ingredients to the greatest extent.
This is how simple but delicious beef is made.
Preparation of ingredients;
Fresh sirloin 1000g, vermicelli sauce 25g, two star anises, a small piece of cinnamon, one Amomum tsaoko, one Alpinia katsumadai, half an onion, two dried peppers, onion ginger, crystal sugar, soy sauce, salt and chicken essence.
Step 1: soak beef in water, wash and cut into large pieces for later use, and soak all seasonings in high-alcohol liquor for half an hour for later use.
Share the practical experience of catering and dry goods skills, and explain the practices of various pasta and braised dishes.
Step 2, marinate the cut beef with post sauce for more than 2 hours.
Step 3, put oil in a hot pan and cool, add onion, ginger and dried pepper, add marinated beef and stir fry, and add spices to stir fry to give a fragrance.
Step 4, put the fried beef into a pressure cooker or casserole, add appropriate amount of water and soy sauce, and a small amount of rock sugar for fresh stew.
Step 5: 5 minutes before the beef comes out of the pot, add chopped green onion, add appropriate amount of salt and chicken essence, and then continue to stew.
Made such a delicious beef stew, characterized by full meat flavor and original flavor. Adding a small amount of sauce can increase the sauce flavor of beef, and adding spices can not only remove the peculiar smell and odor of beef, but also increase the flavor of beef.
To sum up, I personally think that the production of beef and mutton should highlight its meat flavor to the greatest extent, and try not to add too many ingredients to avoid the taste of other ingredients suppressing the meat flavor of beef itself. The reason why the article uses a large space to explain the processing work before beef production is because preserving the meat taste of beef is the key to beef production. Improper processing methods of beef will seriously lose the meat flavor of beef. If there are too many side dishes, the taste of stewed beef will definitely be bad, so the key to making stewed beef is to highlight the meat taste of beef, and with proper seasoning and a small amount of side dishes, stewed beef is the best.
The personal homepage has a series of video tutorials produced by Lanzhou Lamian Noodles and the sharing of various recipes in Lamian Noodles. I regularly share some practices of marinated vegetables and the making of various soups, share some delicious seasoning recipes, and explain various practical catering skills and experiences. If you are interested, you can go to your personal homepage to share various cooking tutorials and recipes.
What will be more delicious when you stew beef?
Seeing this question, I think I should say a few more words before answering this question. The landlord's question is: "What will be better in stewed beef?" First, there is a key verb in the question, "stew". Since it is stew, it can't be beef, followed by brisket. Why do you say that?
Beef contains brisket, which refers to a piece of meat with meat, tendons and oil flowers. Beef brisket is suitable for stew. If it is beef, beef is a general term. So beef stew basically means beef brisket stew.
Let's talk about what ingredients will be more delicious when stewing brisket. My understanding is, what ingredients are added to make stewed beef more delicious, because stewed beef is delicious, so what are added?
I think beef brisket stewed with tomatoes, potatoes and beer will be delicious, which is the icing on the cake. There are also some seasonings, such as ginger slices, green onions, peppers, star anise, Guiping and fragrant leaves.
Why do you say that?
Stewed beef brisket with tomatoes and potatoes is delicious and not easy to get angry. Don't add a drop of water when stewing. Add 2 bottles of beer to stew. Because of the beer, the beef brisket is soft, rotten and fragrant, and the persimmon soup is salty and fragrant. Add tomatoes, beer and beef brisket to stew together, which has the effect of neutralizing cold and heat and has more balanced nutrition. Beef brisket fiber is thick and difficult to digest, while tomatoes can stimulate gastrointestinal peristalsis and promote digestion. At the same time, it can supplement iron and blood. This dish is very nutritious.
Beef brisket stew, I usually use a pressure cooker and put it in the pot for 10 minutes. The pressure cooker can stew the beef brisket soft and rotten.
Stew beef brisket with tomato and potato, finally add potatoes, stew potatoes until cooked, and serve.
What will be more delicious when you stew beef?
I think beef brisket stewed with tomatoes, potatoes and beer will be delicious, which is the icing on the cake. There are also some seasonings, such as ginger slices, green onions, peppers, star anise, Guiping and fragrant leaves.
I wonder if the landlord is satisfied with this answer.
What should I add to the stew? The question is this: First of all, what kind of meat is this? Different meats have different condiments. Secondly, we should prepare some common condiments for stew at home, such as ginger, garlic, tsaoko, star anise, kaempferia kaempferia, fennel, cinnamon, fragrant leaves, dried tangerine peel, pepper and so on. If we stew pork, we can only use ginger. If it is fish and chicken, you can't put monosodium glutamate, but use ginger, garlic and pepper. If you want beef and mutton, put ginger, pepper, star anise, cinnamon, fragrant leaves, dried tangerine peel and so on. According to your own taste, such as chewing wax and stewing chicken, you usually only put ginger and garlic, which is the original flavor! There are also oyster sauce, thirteen spices, monosodium glutamate and chicken essence added according to personal taste, because some people don't like these, for example, we never put monosodium glutamate and chicken essence in our own stew.
We often cook stewed beef brisket with white radish, stewed beef with carrot and stewed beef with tomato, all of which are delicious. You can also stew potatoes, cabbage and tofu. Northerners prefer these latter combinations.