to cook 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 it together, and the meat will soon rot and taste fresh.

When cooking beef, other tough and hard meats and game birds, adding vinegar can soften them.

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. "

meat selection: most people like to buy some parts with bright red shredded pork for 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 7% 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), put a proper amount of yellow sauce, commonly known as "topping" (5g meat, 5g 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 residue with a strainer and skim the foam 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 2 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 cut of ginger (don't cut it off) 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 when 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 2 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. Using pressure cooker to stew beef has a good effect, as long as you master the heat. That is, after the fire boils, deflate for 5 minutes, fasten the safety valve, change it to medium fire after 2 minutes, and then wait for 2 minutes.

PS:

1. Cook the old beef. If you buy a lot of beef, you can apply a layer of dried mustard to the beef the day before cooking. When cooking, 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.

2. When cooking beef, sew a gauze bag, put a small amount of vegetable leaves in it, tie up the bag, and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant.

3. 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.

4. When braised beef, adding a small amount of potherb can make the meat delicious.

How to stew beef

Spiced beef

Ingredients: 1 kg of beef ham, 15 g of soy sauce, 5 g of soy sauce, 25 g of yellow rice wine, 1 g of refined salt, 15 g of fennel, 25 g of scallion, 1 g of cinnamon, 25 g of ginger, 5 g of aniseed, 5 g of monosodium glutamate, 1 kg of beef soup, 5 g of sugar and 5 g of peanut oil.

features: golden red, delicious, salty, spicy and crisp.

Production method:

1. Wash the beef, remove the fascia, cut it into pieces with a length of 9 cm and a thickness of 5 mm, put it in a boiling pot and cook it thoroughly, remove the blood foam and take it out. Wash in a cold water basin, remove and control the water.

2. Heat a wok, add sesame oil, add white sugar after heating, stir-fry until it is sugar-colored, then cook rice wine, add beef soup, chili, soy sauce, onion ginger, salt, monosodium glutamate, five spices (fennel, cinnamon and aniseed are wrapped in gauze), white sugar, and beef slices, and boil over high fire.

beef with dried tangerine peel

Features: This dish is brownish red and shiny in color, crisp and rotten in meat, moderately salty and sweet, with spicy and orange peel flavor, which is not only delicious, but also appetizing.

raw materials: one catty of beef ham; Ginger; Four dollars for soy sauce; Garlic five points; One dollar for refined salt; Two yuan for dried Chili powder; Five dollars for white sugar; Pepper powder; One or two sweet wines make juice; Sesame oil is five yuan; Chen pi is a money; Monosodium glutamate; Onion; Cooking oil

Production process:

1. Wash the beef and cut it into diced meat with five squares. Cut the dried tangerine peel into nail pieces (soak in hot water for two minutes to remove the sweetness of the orange peel and reduce the bitterness), cut the onion, cut the ginger into small pieces, and slice the garlic.

2. Put the pot on the fire, add cooking oil to heat it, stir-fry the diced beef to dry water, add boiling water (submerge the diced beef), boil it with high heat, skim off the oil foam, switch to low heat, cover the lid, and pour it into the bowl until it is cooked.

3. Wash the original pot, add cooking oil, dried tangerine peel, onion, ginger slices, garlic slices, Chili powder and fermented juice, stir-fry a few times, add beef, soy sauce, salt, sugar and monosodium glutamate, dry the soup with high heat, sprinkle with pepper powder, sprinkle with sesame oil, stir well, and serve.

how to stew beef?

use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching out of the meat and keep the meat delicious; After the strong fire is boiled, remove the lid and stew for 2 minutes to remove the odor, then cover it and switch to low heat to play the role of stewing.

During cooking, put the salt late and add enough water at one time. If you find that there is little water, you should add boiling water.

wrap a little tea in gauze, put it in a pot and stew it with beef. The meat is cooked quickly and tastes fragrant.

add some wine or vinegar. 1 kg of beef with 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar stewed beef can also make the meat soft and rotten.

put some hawthorn or radish in the meat pot, which can not only cook quickly, but also remove the odor.

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Boil the beef in a boiling pot to remove blood and smell. Then scoop it up, put it in a clay pot, pat a piece of ginger, add a little pepper and water to stew the beef. When the beef is soft, add white radish and add a little refined salt \ monosodium glutamate \ pepper.

This dish is delicious and has the effect of nourishing the stomach and moistening the field.

= = = = = = = = = = = = = = =. Add better cooking wine, fry until dry, then add a little Haitian soy sauce for coloring, then add Haitian soy sauce, stir-fry without salt, add water, submerge the meat, boil it, and then burn it in a casserole or wok with a small fire (keep the water boiling) for 1-2 hours, as long as you feel rotten. Add potatoes to boil, and drain the water with high fire, not too dry, and add pepper.

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Ingredients for stewed beef with tomatoes: beef, tomatoes and potatoes (which can absorb oil and meat, so that the soup is not greasy)

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the soup is tender, delicious and not greasy.

There is another trick. If it takes too long to stew beef, you can stew beef with milk (must be fresh milk) for 2 minutes before making soup, and then take out the stew. Beef stew with milk is easy to become soft and tender. Interested friends can try it, which can save about 3 minutes compared with normal beef stew.

braised beef method

method 1:

raw materials: 5g of beef, 3g of radish, 2g of onion, ginger and cooking wine, a little salt and sugar, 8g of pepper and monosodium glutamate, and 4g of peanut oil.

Practice:

1. Cut the beef into pieces, cut the onion into long sections, and beat the ginger. Peel radish, cut into pieces, oil until half cooked, and take out;

2. Boil beef with boiling water to skim off the foam, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to adjust the flavor, and simmer until the radish is rotten. Add salt and radish.

practice 2:

1. Cut beef into pieces. Boil the water in the pot. Put the beef in a big fire for 1 minute. Take out and wash.

2。 Put the beef into the pot, add boiling water, and the beef is less than 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire for 1 hour.

3。 In another wok, stir-fry a little garlic granules, add spicy bean paste, Sichuan pepper, cooking wine and soy sauce and stir-fry for 2 minutes.

4。 Add the fried sauce to the beef pot, add rock sugar and continue cooking for 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate.

5。 Turn off the heat until the juice is thick and the meat is rotten.

you must not be stingy with the rotor. It doesn't taste good if it's not so crispy. The burning process can also make beef more tasty.

first, put the beef in a pot with water, and skim the foam when the water rises. Pick up the meat and cut it into pieces (preferably diced). Set the pot on fire, put the beef in the pot and fan it dry, scoop it up and set it aside. Put lard and vegetable oil in a pot, add pepper and Pixian watercress (produced in Chongqing). Add a little sugar to smell, stir-fry the beef, color the meat, then add salt, soy sauce, ginger and other ingredients to stir-fry, add water and simmer for two hours. If it takes too long, just add water to cook in a pressure cooker. Friends who like spicy food think Pixian watercress is not exciting enough, then add some red pepper to burn. When eating, sprinkle with coriander powder.

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Braised beef material: 2G beef, 1 carrot, 3 mushrooms, 1 scallion, 2 aniseed, 2 garlic, 1 ginger, 1 shallot, 1 tablespoon soy sauce, 1 tablespoon white wine.

1. Wash the beef and cut it into 2CM pieces; Cut and roll carrots into pieces; Slice scallions obliquely; Chop shallots and smash garlic; Slice ginger; Soak mushrooms in water and cut them in half.

2. heat the oil in the pot, add the green onion, ginger slices and aniseed and saute until fragrant. Then add beef and stir-fry, add red bean paste, soy sauce, white wine and salt, mix well, add appropriate amount of water, add mushrooms after high heat and simmer for 2 minutes.

3. Add carrots and garlic and stew for another 2 minutes. When the soup thickens, add the chicken essence. Sprinkle chopped green onion on the pan and plate.

a bowl of delicious braised beef will be fine.

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Braised beef features: a famous Muslim dish in the north. The cooked beef is deep red in color and tender, with thick juice, which has the effects of nourishing the spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.

ingredients: 5g beef, 2g spicy bean paste, 25g ginger, 25g wine and 25g soy sauce.

cooking method: cut the beef into pieces, blanch it with hot water and take it out. Stir-fry onion and ginger in oil pan, then add spicy bean paste, then add beef pieces and stir fry, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, finally add beef soaked in water, and cook slowly with low fire until the juice is thick and the meat is crisp and fragrant.

stewed beef with potatoes

Sichuan cuisine is cooked with douban, but it is better with chopped Chili sauce from Hunan.

Practice:

1. Heat the oil pan, add ginger slices and chopped Chili sauce and stir-fry until fragrant (more or less according to personal taste, if there is more, it will be spicy).

2. add the chopped beef and continue to fry.

3. put a proper amount of soy sauce, cooking wine, star anise, fragrant leaves and pepper in the pot, and add water.

4. If there is a pressure cooker, pour everything into the pressure cooker. According to my experience, the beef will definitely be stewed for 15-2 minutes after the pot is aerated.

5. After the beef is stewed, add the vegetables you want to match (potatoes and so on, but personally think the stewed white radish is more delicious and delicious).

sauce beef

material selection: choose fresh beef (2g of Amomum villosum, 2g of cardamom, 2g of clove, 2g of cinnamon, 2g of aniseed and 2g of fennel are tied into small bags with gauze), onion, ginger, a little garlic and chili for later use

cleaning: first, put the selected beef in clear water, soak it for 4-6h, soak the blood in the beef, wash it, and then scrub it with a board brush.

main ingredient: 3.5kg of fresh beef tendon.

production method: after cleaning, put it in a pot, boil it with cold water and wipe off the blood foam. Add seasoning packets (aniseed, cinnamon, pepper, fennel, tsaoko, clove, etc.), put some at home, pat ginger loosely and put it in. After the fire boils for half an hour, add salt and soy sauce for about two hours. After stopping for half an hour, cease fire, stew in the pot for about an hour, and then slice and plate it for eating.

Cumin beef

Cut the beef into pieces (pay attention to the horizontal stripes when cutting the beef), add salt/monosodium glutamate/cooking wine/pepper/egg white/water starch, and then add a little salad oil to grab it thoroughly. (It is better to leave it for a while; If you have tender meat powder/spiced powder, you can put some), onion/green pepper slices, coriander slices.

add a little oil to the pan, add ginger and onion to saute until fragrant, then add beef, add onion and green pepper, stir-fry constantly, then sprinkle with pepper noodles/chili noodles/cumin powder, sprinkle with coriander, stir well and serve.

In addition, if you have an oven, you can also use the roasting method: slice beef horizontally, add salt/cooking wine/pepper/allspice powder/egg/monosodium glutamate, etc., then add salad oil and leave it for a while, and finally add pepper noodles, pepper noodles and cumin powder and mix well to roast.

beef jerky

Dice the beef and blanch it with boiling water first. Because I don't use a pressure cooker, it takes a long time to cook. Change it to new boiled beef. Add salt, onion, garlic, star anise and other seasonings.

Wait until it is almost cooked, then take out the beef. Do not throw away these soups, and make another beef persimmon soup.

then change the wine. there is no strict requirement for wine, just red wine. Just keep cooking and cooking until the beef is rotten and the smell of wine goes in.

boil the wine until it is dry. At this time, take out the beef jerky and put it in the microwave oven for a few minutes. This is to remove the water from the beef, but be careful not to burn it.

If you use a pressure cooker in this step, it will be much easier. Just cook the beef and cook it with wine later. There is no need to boil it in water before cooking it in wine. Put the beef again.