Tips for Stewing Beef

When stewing beef, you should use hot water, not cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in meat, and keep the meat delicious.

after boiling, remove the lid and stew for 21 minutes to remove the odor, then cover it and use low heat to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing.

In the cooking process, salt should be put in late, and water should be added at one time. If water is found to be too little, boiling water should be added.

the day before the stew, first rub mustard on the meat surface, and then wash it off with cold water before the stew, which will not only cook quickly, but also make the meat fresh and tender.

wrap a small amount of tea in gauze and put it in the oven to stew with beef. The meat not only cooks quickly, but also tastes fragrant.

add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew beef, which can make the meat more tender.

Put a few hawthorn or radish in the meat, which will make the beef cooked quickly, and it can also drive away the peculiar smell.

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Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Some people sum it up as: "Choose the meat to be wider than the soup, and put less salt in the yellow sauce;" How many ingredients are put together, and the meat is fragrant and rotten. " Choosing meat Most people always like to buy some parts with bright red shredded pork to make beef stew. In fact, this kind of direction is more suitable for stir-frying If it is used for stewing, its meat quality will be tight. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 71% of the whole beef. These parts have tendons and skins, and they are fat and thin. From the surface, they look a little ugly and are not welcomed by customers. However, as long as they are properly done, the meat will be bulky, delicious and delicious after maturity. After the meat is selected, the whole piece is washed first to remove the floating dirt on the surface; After cleaning, cut into walnut pieces, soak them in clean water for about half an hour to remove the dirty blood impurities, and take them out for later use, but don't use hot water or boiling water to tighten the meat, otherwise the meat will get old and difficult to stew.

soup mixing: add enough warm water to the pot (whichever is not meat, the pot type is not limited), put a proper amount of yellow sauce, commonly known as "topping" (511g meat and 51g sauce is enough), and stir it with chopsticks. At this time, the sauce residue sinks to the bottom, and the sauce foam floats. Remove the foam by using a hedge 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. After adding it to the soup, it will make the broth slightly bitter, and the stewed meat taste is greatly inferior. The amount of soup should be filled at one time, not in the middle. If the soup is not enough, you can only heat the water or boiled water, and never add cold water in the middle. Otherwise, when the boiled meat meets cold water, it will easily make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. The meat will become hard and crusty, which is not easy to chew and swallow. After the soup is mixed, add some salt.

feeding: put the cut and washed beef into the pot, and then put it as seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, aniseed, cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 kg of meat, the amount of seasoning can be 21 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 pieces of ginger (don't cut it) 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.

heat: cover the pot as soon as the ingredients are put into the pot, and remove the cover when it is wide open for stewing, so as to volatilize the bloody smell. After 21 minutes, cover it again, and turn it to slow fire. It can be stewed in about 3 hours. The beef texture is rotten, the soup is beautiful and fresh, and the aroma is fragrant. Stew beef in a pressure cooker, the effect is also very good, as long as you master the heat. That is, after the fire is boiled, deflate for 5 minutes, buckle the safety valve, change it to medium heat after 21 minutes, and then cook the old beef for 21 minutes.

If you buy a lot of beef, you can apply a layer of dry mustard to 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 tender in meat quality. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves in it, tie the bag up and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant. When cooking beef (sheep), put two or three walnuts with shells and or several hawthorn, which will not only cook quickly, but also remove the smell. When braising beef, add a small amount of potherb to make the meat delicious.

3 > Ginger can tenderize beef

Ginger is not only a condiment, but also tenderizes beef. If it is found that the beef is a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put Jiang Mo in gauze to squeeze out the ginger juice, mix the ginger juice into the shredded or sliced beef, stir it evenly, so that the surface of the beef slices is evenly stained with the ginger juice, and leave it at room temperature for about 1 hour, then you can cook as needed. The beef tenderized by this method is fresh, tender and palatable, with rich flavor and no spicy taste of ginger.

4 "Skills of Stewing Beef Crispy"

To stew beef crisp, you can add some hawthorn slices to the pot when stewing meat, and then simmer slowly, which will make beef crisp and delicious. In addition, when cooking beef, you should boil the water first, and then put the beef in the pot. This can not only preserve the nutrients in the meat, but also taste particularly fragrant.

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Formula of stewed beef with hawthorn:

15g of hawthorn, 6g of safflower, 11 red dates, 6g of prepared rehmannia root, 211g of beef, 211g of carrot, 11g of Shaoxing wine, 11g of onion, 5g of ginger and 5g of salt

Production:

1. Wash the beef, blanch it with boiling water and cut it into 4 cm square pieces; Wash carrots and cut into 4 cm square pieces; Pat the ginger loose and cut the onion into sections.

2. put beef, Shaoxing wine, salt, onion and ginger into a saucepan, add 1,111ml of water, cook for 21min on medium fire, then add 1,111ml of soup, bring to a boil, add carrot L, hawthorn, safflower, red dates and prepared rehmannia root, and stew for 51min on slow fire.

How to eat:

Eat 51g of beef 1 times a day, and eat carrots and soup at will.

efficacy:

tonify qi and blood and remove blood stasis. For patients with angina pectoris (heart obstruction) and coronary heart disease.

6 "Stewed beef with tomato"

Ingredients:

Beef rib, tomato, clear sauce, ginger, cooking wine, salt, onion, tsaoko and edible oil.

Production:

First, clean the beef and cut it into small cubes, then cut the ginger into minced shallots, and then light it in a pan. When the oil is 51-61% hot, gradually fry the beef and take it out; Then put the bottom oil in the pot into the fried beef, drain water (it is advisable to submerge the meat), and add clear sauce, Jiang Mo, cooking wine, onion, tsaoko and salt to taste; Finally, soak the tomatoes in boiling water for a while, take them out, peel them, cut them into crescent pieces, put them in a pot, and simmer for 61 minutes.

7 "Stewed beef with red wine"

Materials:

Beef, celery, potatoes, red wine, chicken soup, garlic and olive oil

Practice:

1. Slice garlic, peel and cut potatoes for later use.

2. cut celery into small pieces of about 2cm.

3. pour olive oil into the soup pot, saute garlic and celery, add beef, and fry for color.

4. Add red wine, chicken soup and potato pieces, and simmer for one hour.

Chef reminds me:

1. Stir the soup in the pot from time to time during cooking to avoid sticking to the bottom of the pot.

2. if there is no red wine, beer can be used instead, of course, it tastes worse.

3. Therefore, there is wine in the course, so it is not recommended for small dogs.

practical tips:

1. if you don't like potatoes that are too soft, you can cook the beef first and put the potatoes in half an hour.

2. Chicken soup can be replaced by chicken essence and water, but to avoid being too salty, you'd better taste it before putting it into the pot.

3. It is recommended to put 1/5 bottle of red wine in a small pot of beef.

8 Burgundy beef stew with red wine

This is a French stew, which is very homely. Burgundy is a province of France, which is famous for its rich red wine. In fact, the literal translation of this dish from French is "beef stewed in the way of Burgundy women", where women will of course stew beef with red wine! This dish is very suitable for the population of China, and it has a strong meat flavor. Although it takes a long time, you can choose to cook it on weekends, marinate the meat the first night, stew it slowly the next day, read books and listen to music, and enjoy a relaxing weekend while smelling the fragrance floating from time to time in the kitchen.