Correct cooking method of beef soup. I believe everyone is no stranger to beef. The beef soup cooked is delicious, but there are some tips for cooking beef soup. Then I'll take you to know about the correct methods and tips of beef soup.
The correct way to make beef soup Tip 1 The first trick: When we cook beef soup, we usually blanch the beef, which can remove the blood in the beef and also remove the fishy smell of some beef. In fact, the step of whether the beef is tender or not has been decided, and the beef made in this way is more likely to be cooked and rotten, so that you will never forget it once.
The second skill: when cooking beef soup, you should use cold water to boil beef, not boiled water, and not hot water. This can ensure that the meat is tender and tender, and can also squeeze blood out of the beef. After blanching, take out the meat and wash the blood foam with hot water. The purpose of cold water cooking is to prevent the loss of nutrients in meat during cooking and keep the meat delicious.
The third measure: after the beef is boiled, stew it for 15 minutes without covering the pot, remove the fishy smell and peculiar smell, and then cover the pot. At this time, using slow fire to keep the oil on the noodle soup covered at a certain temperature can have the effect of stewing. Add enough cold water at a time. If water is added halfway, the cooked beef will be poor and tasteless.
The fourth trick: Never put salt before cooking beef, because after putting salt, you will find that beef is particularly difficult to cook. The correct way is to wait until the beef is out of the pot before adding seasonings such as salt. If you want to make the seasoning in beef stronger, you can cook it for a while after adding the seasoning, which takes about 30 minutes before the seasoning can completely enter the beef, so it will taste better.
Tips:
1. Finally, talk about cooking. If you buy old beef from the market, you can coat mustard powder on the surface of the beef one night in advance, wash the beef when cooking, and put the cooking wine and vinegar together in the pot. Although this is a bit troublesome, the cooked beef is cooked quickly, tender in meat and pure in taste.
When cooking beef, put some tea, orange peel, walnuts, hawthorn and so on. In the gauze bag. The function of these materials in the gauze bag is to remove the fishy smell and peculiar smell, so that beef can be cooked quickly. Tie the bag and put it in the pot with the beef, so that it can be stewed. When beef is cooked quickly, it can make beef taste delicious and full of sauce flavor.
Be careful not to cut the beef pieces too small, because the beef will shrink when it is blanched. If you cut it too small, it will become smaller later.
The correct way to make beef soup Tip 2 How to make beef soup well?
1, beef brisket is washed and written into chunks about 2 cm, then soaked in clear water for half a day to remove blood, and water is added twice 1-2 times in the middle. Peel carrots and potatoes and cut them into small pieces. Shred the onion for later use.
2. Put beef brisket, star anise, pepper, onion, ginger slices, yellow wine, soy sauce and water (the amount of water is less than that of beef) into the pot in turn, take out the blood powder after boiling with strong fire, simmer for 15 minutes with low fire, and pour out the soup and meat for later use.
3. Add a little olive oil into the pot, add cream, add shallots and carrots, add tomato sauce and stir-fry to get red oil and fragrance, add beef and stir-fry, add black pepper and dried leaves of oregano, add a little red wine and stir-fry for 1 min, add beef stock to boil, add potatoes and rosemary and simmer for 60 minutes, then pour a little salt and take out of the pot.
Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup to keep the temperature, which plays a role in stewing; In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, add boiling water. The day before the stew, rub mustard on the meat noodles. Wash the meat with cold water before stewing, which not only cooks quickly, but also makes the meat tender. Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious. Adding wine or vinegar (1 kg beef with 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can also make the meat soft and rotten; Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.
You must put salt in the beef stew (30 minutes before cooking), because putting salt first will make the beef harden and die. Don't worry about adding salt to make beef delicious. In fact, as long as the beef is not hard or dead, it only takes about 15 minutes to taste. Remember this.
How to choose beef
1, color recognition
Fresh meat-muscles are even red and shiny, and fat is white or milky yellow. Sub-fresh meat-the muscle color becomes slightly darker, the cut surface is still shiny, but the fat is dull. Deteriorated meat-the muscle color is dark red and dull, and the fat is dark until green.
2. Smell recognition
Fresh meat-has the normal smell peculiar to fresh beef. Sub-fresh meat-slightly ammonia or sour. Rotten meat-it smells rotten.
3. Viscosity identification
Fresh meat-the surface is slightly dry or has an air-dried film, so it doesn't stick to your hands. Sub-fresh meat-the surface is dry or sticky, and the newly cut surface is wet. Deteriorated meat-the surface is extremely dry or sticky, and the newly cut surface is also sticky.
4. Elastic identification
Fresh meat-the depression after finger pressing can be recovered immediately. Sub-fresh meat-the depression recovered slowly after finger pressing and could not be fully recovered. Deteriorated meat-refers to the depression that cannot be recovered after pressing, leaving obvious traces.
5, broth identification
Good quality frozen beef (thawed meat)-the broth is transparent and clear, with fat aggregates floating on the surface, which has a certain flavor. Sub-quality frozen beef (after thawing)-the soup is slightly turbid, and the fat floats on the surface in the form of droplets, with poor flavor and umami flavor. Deteriorated frozen beef (after thawing)-The broth is turbid, with yellow or white flocs, a little fat floating on the surface and an odor.
The practice of maternal beef soup 1:
Stewed beef soup
Ingredients: beef ribs 300g, mushrooms 20g, ginger10g, onion10g.
Seasoning: 8 grams of salt, 3 grams of chicken powder, 3 grams of yellow wine and a little pepper.
Production process:
1. Cut beef ribs, wash mushrooms, peel and cut ginger, and cut onions.
2. Boil the water in the pot. After the water boils, add the beef pieces, boil the blood over medium heat, and pour out for later use.
3. Take a stew, add beef pieces, mushrooms, ginger and onion, add salt, chicken powder and pepper, inject appropriate amount of water, cover it, stew for about 2 hours, and take out ginger and onion.
Key points of operation: the beef stewed in this soup should be carefully selected, so that the stewed soup will be fragrant and delicious.
Conclusion: This delicious food can enhance the physique of pregnant mothers and the healthy development of fetuses. Pregnant mothers might as well try and cook a bowl of delicious beef soup for themselves.
Exercise 2:
Recipe ingredients:
250g of tender and lean beef, 70g of water-soaked mushrooms, 3g of sesame oil, 6g of soy sauce, 4g of refined salt, 20g of pepper 1 g, 20g of cooking wine, 0g of onion 10 and 0g of ginger 10.
Craft practice: stew.
Side dish area: confinement recipe; Hot dishes; Meat dishes.
The menu belongs to Cantonese cuisine.
Production method:
1. Cut beef into 2cm square pieces, wash it, put it in a cold water pot, boil it with strong fire, and then pour it into a colander to wash away blood stains; Cut onion into sections; Cut ginger into pieces and pat it loose; Stems of soaked mushrooms are removed, washed and sliced.
2. Put the beef in a pot, add 1000g water, add onion, ginger and cooking wine, simmer until the beef is crisp and rotten, add soy sauce, salt and mushrooms, simmer for 10 minute, put in a big bowl, sprinkle with pepper and sprinkle with sesame oil.
Health tips:
Beef has high nutritional value and is rich in high-quality protein, which has the effects of invigorating qi and blood, nourishing spleen and stomach, warming waist and knees and strengthening bones and muscles. The recipe is delicious and nutritious.