When stewing beef, we should use hot water instead of cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.
After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing.
In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water.
The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.
A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious.
Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender.
Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor.
2 "Clever Stewed Beef"
Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "Choosing meat Most people always like to buy some parts with bright red shredded pork for beef stew. In fact, this direction is more suitable for cooking. If it is used for stewing, its meat quality will be more compact. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.
Stir the soup: add enough warm water to the pot (whichever is not meat, the pot type is not limited), add a proper amount of yellow sauce, commonly known as "base" (500g meat, 50g sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Remove the foam with a Russian fence and make sure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. Adding it to the soup will make the broth slightly bitter, and the stew will taste much worse. The amount of soup should be filled at one time, not halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. Meat will become hard and hard, and it is not easy to chew and swallow. Add some salt after the soup is mixed.
Feeding: put the cut and washed beef into the pot, and then add the seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, fennel and cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) 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.
Temperature: cover the lid when the ingredients are put into the pot, and stew the pot when it is wide open, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is also very good, as long as the heat is well mastered. That is, after the fire boils, deflate for 5 minutes, close the safety valve, change it to medium fire after 20 minutes, and wait for another 20 minutes.
Boiled beef: If you buy a lot of beef, you can spread a layer of dried mustard on 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 fresh and tender. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag, put a small amount of vegetable leaves in it, tie the bag up and stew it with beef in a pot, so that the beef will cook quickly and taste delicious. When boiling cattle (sheep), put two or three walnuts with shells and/or several hawthorn, which not only cooks quickly, but also removes the fishy smell. When stewing beef, add a small amount of wild vegetables, and the meat is delicious.
3 "Beef with Ginger Juice"
Ginger is not only a condiment, but also can tenderize beef. If the beef is found to be a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put the Jiang Mo into gauze to squeeze out the ginger juice, mix the ginger juice into the cut beef shreds or slices, stir evenly so that the surface of the beef slices is evenly stained with the ginger juice, and leave it at room temperature for about 65,438+0 hours to cook as needed. Beef tenderized by this method is tender and delicious, with rich flavor and no spicy taste of ginger.
4 "Skills of Stewing Beef Crispy"
When stewing beef, you can put a few slices of hawthorn into the pot, and then stew it slowly with low fire, which will make the 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 retain the nutrients in the meat, but also taste particularly fragrant.
5 "Beef Stewed with Hawthorn"
Formula:
Hawthorn 15g, safflower 6g, red date 10, radix rehmanniae preparata 6g, beef 200g, carrot 200g, Shaoxing wine 10g, onion 10g, ginger 5g and salt 5g.
Making:
1. Wash Shan Ye plants, remove stones, wash safflower to remove impurities, remove stones from red dates, and slice cultivated land; 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 loosely and cut the onion into pieces.
2. Put the beef, Shaoxing wine, salt, onion and ginger into the pot, add 1000 ml of water, cook for 20 minutes on medium fire, add 1000 ml of soup, add carrot L, hawthorn, safflower, red dates and prepared rehmannia root, and simmer for 50 minutes.
How to eat:
65438+ 0 times a day, 50 grams of beef, carrots and soup each time.
Efficacy:
Tonify qi and blood, remove blood stasis and dredge collaterals. It is suitable for patients with angina pectoris (heart obstruction) and coronary heart disease.
6 "Beef Stewed with Tomato"
Raw materials:
Beef ribs, tomatoes, clear sauce, ginger, cooking wine, salt, onion, tsaoko, cooking oil.
Making:
First, clean the beef and cut it into cubes, then cut the ginger into small pieces and light it in the pot. When the oil is 50% to 60% hot, gradually fry the beef and take it out. Then put the bottom oil in the pot into the fried beef, drain the water (it is better 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 and peel them, cut them into crescent pieces, put them in a pot and simmer for 60 minutes.
Braised beef with red wine
Materials:
Beef, celery, potatoes, red wine, chicken soup, garlic, olive oil.
Exercise:
1. Slice garlic and peel and cut potatoes for later use.
2. Cut celery into small pieces of about 2 cm.
3. Pour olive oil into the soup pot, saute garlic and celery, add beef and stir-fry the color.
4. Add red wine, chicken soup and potato pieces and simmer for an hour.
Chef is small:
1. In the process of cooking, stir the soup in the pot from time to time to avoid sticking to the bottom of the pot.
If there is no red wine, you can use beer instead, of course, the taste is worse.
3. So there is wine in the dish, which is not recommended for puppies.
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.
Chicken soup can be replaced by chicken essence and water, but in order to avoid being too salty, it is best to taste it first and then put it into the pot.
It is suggested to put 1/5 bottles of red wine in a small can of beef.
8 "Burgundy stewed beef with red wine"
This is a French stew, very homely. Burgundy is a province of France, which is famous for its rich red wine. In fact, this dish is literally translated from French as "Burgundy women's way to stew beef", 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 on the first night, stew it slowly the next day, read books, listen to music, and enjoy a relaxing weekend while smelling the fragrance floating from time to time in the kitchen.
Materials:
Beef 1 kg, onion 1, a handful of fragrant incense 1, fragrant leaves, about 25 shallots, bacon 150g, white mushrooms 500g, flour 25g, butter 50g, water 300ml, garlic 1 petal.
Seasoning:
Salt, black pepper, thyme, olive oil and red wine.
Exercise:
1. Slice the onion, cut the beef, cut the mushroom, and cut it in half.
2. Spread onion slices, fragrant incense, fragrant leaves and thyme at the bottom of the bowl (as the first layer), and put beef on the second layer, one layer at a time alternately. Finally, pour in 2 tablespoons olive oil and half a bottle of red wine, seal the bowl with plastic wrap and marinate for 4 hours at room temperature (the longer the better).
Melt 3.50 grams of butter in the pan, fry the bacon into golden brown and take it out; Then fry the little red onion until it is soft and golden, and take it out; Finally, fry the mushrooms for 1 ~ 2 minutes.
4. Take the beef out of the juice and filter the juice (remove onions and other seasonings).
5. Fry beef with a little olive oil on all sides, add 25 grams of flour and stir 1 min, then add the filtered juice, add 300 ml of water, a little chicken essence and minced garlic, cover the pot and stew for 2 hours, then pour in the fried bacon, red onion and mushrooms and continue to stew for 30 minutes, and finally add salt and pepper according to your own taste.
9 "Stewed beef with Huai Qi"
Raw materials:
500g of beef, 30g of yam, 5g of medlar/kloc-0, 2g of longan pulp/kloc-0, 0g of ginger slices/kloc-0, 0g of onion, salt, monosodium glutamate, Shaoxing wine and edible oil.
Making:
Wash the beef, blanch it with boiling water and cut it into pieces about 2 cm thick. Wash yam, medlar and longan meat and put them in a large bowl. Put cooking oil in the wok, add beef slices and stir-fry, add Shaoxing wine and stir-fry evenly, then put them in a large bowl and add ginger slices. Put the wok on the fire, add boiling water, salt and Shaoxing wine, open it, cover it in an enlarged cup, steam it in a steamer until it is soft and rotten, and take out the ginger and onion to eat.
Features: the soup is clear and delicious, and the meat is soft and smooth.
Function: tonify spleen and stomach, benefit essence and blood.
10 "stewed beef with peanuts (fig.)
Materials:
500g beef, peanut100g, ginger, chopped green onion, yellow wine and salt.
Exercise:
1. Soak peanuts in boiling water and undress for later use.
2. Wash the beef, cut it into small pieces, put it in boiling water, take it out, put it in a casserole, add 750 ml of water, onion, ginger and yellow wine, boil it over high fire, and skim off the foam.
3. Turn to low heat and stew until half cooked. Release peanuts, continue to simmer until cooked, and season with salt.
Efficacy: keep fit.
1 1 stewed beef
trait
Bright red color, soft and tender.
raw material
Five catties of beef ribs; Soy sauce is five or two; Two ounces of salt; Three onion segments; One or two kinds of sweet noodle sauces; Garlic; Five slices of ginger; Zanthoxylum bungeanum; Illicium verum; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica, etc.
manufacturing process
Wash the beef ribs, control the blood, cut them into cubes with a saw, soak them in cold water for about 30 minutes, and cook them thoroughly in a boiling water pot. Change another pot of water and cook the beef. After the foam rises, pat it off, add all kinds of spices and herbs (wrapped in cloth for later use), and simmer slowly with warm fire.
12 "beef stew with curry potatoes (photo)
Cooking curry dishes at home does not use turmeric and many other raw materials to make "real" curry, but uses ready-made spices; Bagged curry powder and bottled oil curry are often seen in China. Curry powder must be fried before it can be used. When frying, use a small fire, and the oil temperature should not be too hot, otherwise it will be bitter. After curry powder is fried, it is oil curry.
At home, the "Daxing" beef soup in different streets should be made with sufficient ingredients and good ingredients. The curry made in that way is not a light clear soup, but a thick sauce, which is very suitable for bibimbap.
First of all, use beef, about two pounds of "white milk" or beef brisket. The fatter, the better. Beef shrinks easily and can be cut larger than usual. After the beef flies into the water, soak it in hot water, which is about one inch higher than the beef. When the water boils, simmer. This dish takes several hours, and the water is one inch higher than beef. Then, I want two onions, cut them into pieces and cook them together in the pot. There are two ways to put onions, one is to put them after frying, so that the finished product is not fragrant enough; Another method is to directly cook raw onion pieces with beef. When water is boiled, it will have a very strong smell of rotten onions, which will make people cry. But in about half an hour, the aroma will overflow, which can be described as "smelly first and then fragrant".
Boil onions, such as beef, together for two hours. During this period, until all the onions melt, no onion slices can be seen. Then use two new sweet potatoes and two carrots, peel them separately, cut them into pieces with a knife, and cook them together in a pot. After about half an hour, the sweet potato begins to become brittle, and you can add oil curry. This recipe needs more than half a bottle of oil curry. If you are inexperienced or have different tastes, you can add it several times and taste it once until you are satisfied.
After the potatoes are crisp, people should stay by the pot and keep stirring to avoid sticking to the bottom. Secondly, the corners of potatoes will fall off during the mixing process, which will thicken the consistency of the soup. It takes about half an hour to cook and stir. You can eat it after adding salt.
13 "stewed beef with pumpkin (photo)
Materials:
250g lean beef (such as beef tendon and leg meat) and 500g pumpkin.
Seasoning:
Material A: 2 shallots, ginger 10- 15 slices, yellow wine 1 spoon.
Material b: 0/2 tsp of salt, 0/2 tsp of sugar and 0/2 tsp of monosodium glutamate.
Exercise:
1. Wash and cut beef into pieces, blanch it in boiling water, pick it up, add 3 cups of material A and water, put it in a large bowl and stew it in water until cooked.
2. Wash pumpkin material A, peel and cut into pieces, add into beef soup, stew until cooked, and then add material B for seasoning.
3. Until the eggplant is almost soft and rotten, add sugar first, then add a little monosodium glutamate, pour in shredded pork, and then fry for 3-5 people.
Korean cuisine 2007-06- 19 09:23 1, soy sauce soup with rice.
The famous miso soup in Seoul has a long history. According to legend, Tang Xianzong (1834 ~ 1849) also ate it. Bibimbap with miso soup was put in a cauldron and burned with firewood on the day of market. After walking for dozens of miles, people in the market can drink several cups of Magli wine (a Korean rice wine) and rice soaked in soy sauce soup to relieve fatigue immediately.
Braised rice in soy sauce soup is a kind of food that beef and radish are cooked, sliced and seasoned, and then soaked with seasoned meat, radish, bracken, platycodon grandiflorum and soybean sprouts.
You can put beef or chicken in soup or noodles. In order to remove the smell, paste a patch and carve it. Boil it and take it out. You can also add coriander stalks, celery, onion and carrot, and take them out after cooking. Pteridium aquilinum can be omitted according to personal preference.
Platycodon grandiflorum contains a lot of fiber, which is a kind of food rich in iron and vitamin B2 and has expectorant effect. Therefore, it is used to treat respiratory diseases in traditional Chinese medicine.
Materials:
600 grams of beef ribs, 200 grams of radish, 20 cups of water, bracken100g, platycodon grandiflorum100g, bean sprouts100g, beef150g, and 5 cups of hot rice.
* Meat seasoning: soy sauce 1.5 tbsp, onion 1 tbsp, garlic 1/2 tbsp, sesame 1/2 tbsp, sesame oil 1/2 tbsp, pepper noodles 1/2 tbsp, sesame oil.
Exercise:
(1) Wash the steak and meat in cold water, and cook them with radish in water.
(2) Take out the cooked meat, cut it thick, season it with onion, garlic and soy sauce together with the cut radish, and then stew it in the soup.
(3) Wash Pteridium aquilinum and Platycodon grandiflorum, add seasoning and stir-fry until fragrant.
(4) Then, the soybean sprouts are cooked and mixed with seasoning.
(5) Cut the beef into pieces, add seasoning and bake it into a circle, and then cut it into quadrangles.
(6) Put the rice in the casserole, put the miso soup on it, and then put the meat and the mixed dishes evenly.
(7) When eating, you can add onions, sesame seeds and Chili noodles according to your own hobbies.
# 1 Sauce soup and rice in soup
The famous miso soup in Seoul has a long history. According to legend, Tang Xianzong (1834 ~ 1849) also ate it. Bibimbap with miso soup was put in a cauldron and burned with firewood on the day of market. After walking for dozens of miles, people in the market can drink several cups of Magli wine (a Korean rice wine) and rice soaked in soy sauce soup to relieve fatigue immediately.
Braised rice in soy sauce soup is a kind of food that beef and radish are cooked, sliced and seasoned, and then soaked with seasoned meat, radish, bracken, platycodon grandiflorum and soybean sprouts.
You can put beef or chicken in soup or noodles. In order to remove the smell, paste a patch and carve it. Boil it and take it out. You can also add coriander stalks, celery, onion and carrot, and take them out after cooking. Pteridium aquilinum can be omitted according to personal preference.
Platycodon grandiflorum contains a lot of fiber, which is a kind of food rich in iron and vitamin B2 and has expectorant effect. Therefore, it is used to treat respiratory diseases in traditional Chinese medicine.
Materials:
600 grams of beef ribs, 200 grams of radish, 20 cups of water, bracken100g, platycodon grandiflorum100g, bean sprouts100g, beef150g, and 5 cups of hot rice.
* Meat seasoning: soy sauce 1.5 tbsp, onion 1 tbsp, garlic 1/2 tbsp, sesame 1/2 tbsp, sesame oil 1/2 tbsp, pepper noodles 1/2 tbsp, sesame oil.
Exercise:
(1) Wash the steak and meat in cold water, and cook them with radish in water.
(2) Take out the cooked meat, cut it thick, season it with onion, garlic and soy sauce together with the cut radish, and then stew it in the soup.
(3) Wash Pteridium aquilinum and Platycodon grandiflorum, add seasoning and stir-fry until fragrant.
(4) Then, the soybean sprouts are cooked and mixed with seasoning.
(5) Cut the beef into pieces, add seasoning and bake it into a circle, and then cut it into quadrangles.
(6) Put the rice in the casserole, put the miso soup on it, and then put the meat and the mixed dishes evenly.
(7) When eating, you can add onions, sesame seeds and Chili noodles according to your own hobbies.
Step 2 stew oxtail soup
Boil the oxtail with slow fire, take it out, season it with salt, pepper noodles, onions, garlic and clear sauce, and then put it in for cooking. Prepare salt, pepper noodles and chopped onions.
* Remove oxtail smell, add bay leaves, celery, celery, carrots and onions, and take them out after cooking.
* celery used for deodorization is rich in cellulose, except? The taste can supplement vitamins and inorganic substances at the same time.
Materials:
2Kg oxtail (water 10L, 3 onions, 5 garlic slices), salt, pepper and onion. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onion, 1 tablespoon mashed garlic, 1 tablespoon sesame oil, a little pepper.
Exercise:
(1) Cut the oxtail into 4-5cm, or when buying a whole piece, insert it in the cartilage between the joints, scrape off the adventitia, soak it in water, and take it out after bleeding.
(2) Boil oxtail in boiling water for a while, and then simmer for about 3 hours. When cooking, cut the onion and garlic into large pieces and put them in, and remove the oil and foam from them.
(3) Boil the soup, remove the meat when the oxtail is rotten, and float the oil floating on it when the soup is cold.
(4) Mix beef with seasoning.
(5) Cook the soup again, cook the oxtail with seasoning for a while, put it in a bowl, and put the prepared chopped green onion noodles with salt and pepper.