The practice of beef
Beef is rich in protein, which can enhance the resistance if eaten regularly, and also has many benefits for children in the growth and development stage. But the cooking of beef must be well controlled, otherwise the cooked beef will be hard and affect our normal consumption.
First, prepare about two Jin of beef brisket and cut it into pieces. Sliced meat should not be too small, because it will shrink when cooked. Put it into cold water, add onion, ginger and cooking wine into the pot, boil to remove floating foam, take out beef, put it into a pressure cooker, add onion, ginger, garlic, cinnamon, fragrant leaves, cooking wine, soy sauce and soy sauce, and add water to the pot until the water is less than one centimeter of beef.
Stew in a pressure cooker for one hour, deflate and take it out for later use, prepare two carrots for later use, prepare a potato for later use, peel and cut it for later use, boil oil in the pot, add rock sugar when the oil is hot, cook the rock sugar until it is purplish red, add beef for uniform color, add water to the pot, add the prepared carrots and potatoes after the water is boiled, stew for 20 minutes on medium fire, and add chopped green onion, and then take out of the pot. Friends who like to eat vermicelli can also add some vermicelli. Don't stew it for too long, 10 minutes.
The method of beef primary selection is not necessarily the right choice.
Why should we talk about the primary election method first? Because most people pay more attention to the freshness of beef when choosing beef, choosing fresher beef can only be said to be an introduction and the most important requirement for a person engaged in the catering industry. Because the premise of choosing beef in restaurants is to be fresh enough, in addition to freshness, restaurants should also choose tender beef and beef parts according to the cooking methods of beef.
Because the taste of delicious food made from different parts of beef is very different, most people can only say that the method of selecting beef is a primary method. This method of identifying the freshness of beef with simple knowledge can only ensure the freshness of beef, but not the aroma and taste of beef, so I say that this simple identification method may be incorrect if it is put into the catering industry. Let me first talk about the primary method of selecting beef and how to select the freshness of beef.
Different breeds of cattle have different tastes.
Beef, also an adult cow, has many different flavors. For example, the meat of yellow cattle or yak is usually chosen for cooking soup, because yak is not found everywhere, not buffalo or other kinds of cattle. Because beef meat can be bought everywhere, and it smells better, it has become the first choice for many restaurants.
The characteristics of beef are generally brownish red or dark red in color and yellow in fat. In addition to the above criteria for selecting beef in restaurants, the meat in different parts of beef will be selected according to different cooking methods.