Beef tenderloin 1000K, 3 garlic, 30CC of soy sauce and soy sauce, a little ginger, a little onion, a little pepper, 5 fennel, 4 cinnamon, 3 dried tangerine peel, a little dried pepper, cooking wine 100CC, a tablespoon of sugar and a little sesame oil.

Production process:

Boil beef in cold water to remove blood. And smell. Pour off the blood, boil it in cold water, and add wine, ginger, pepper, fennel, cinnamon, tangerine peel, dried pepper, salt, soy sauce and garlic. Cook for about an hour, and chopsticks can also be taken. Add sugar, soy sauce, onion and sesame oil to low heat, and then cook. Remember to take the onion out, or it will rot for about 30 minutes. In the last step of the middle fire, the fire dries the juice.

Question 2: How to cook braised beef is delicious and simple? Ingredients: liao ribs concentrated marinade, beef tendon.

1, cut the beef into large pieces that can be put into the pot. Blanch with boiling water, remove the blood and scoop it up.

2. Add liao ribs marinade to the soup and bring to a boil. Add the chopped beef and cook for 20-30 minutes.

3. Cook the beef on low heat until it is cooked, turn off the fire and let the beef and soup cool thoroughly.

4. Take out the marinated beef and cut it into pieces. At this point, the delicious braised beef was successfully made.

5. When the marinade is reused, marinade can be added according to the amount of pickled food.

Tips:

Beef tenderloin is most suitable for braised beef, and the remaining gravy can also be used for cooking. maocai can be used as the base material of hot pot.

Question 3: How to make braised beef delicious? The practice of braised beef

1. Cut the beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the foam;

2. Put ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup into a casserole and cook until braised;

3. 1 hour later, use chopsticks to see if you can poke the beef and put salt;

4. Add a proper amount of soup to the wok, add a little sugar, boil the soy sauce, add the beef, collect the juice from the wok, cool it and slice it.

This is the practice in the northeast, and the practice in Beijing is to fry with yellow sauce and then color it to taste.

Sichuan's practice is to put water and seasoning in the pot, add brown sugar and cook for 30-40 minutes. (No salt) When the flavor of the seasoning is ripe, put the washed beef in and cook it until it is rotten. Add salt and stew for a while. The meat marinated in this way has a particularly heavy taste and is suitable for people with heavy tastes.

I'll teach you another way to marinate soup: it can be used to marinate chicken, eggs or trotters.

Saute shallots, ginger and garlic in 2 tbsp oil. Add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cup of water, 1 bag of spiced packets when it is brown. Boil first, then simmer for 20 minutes until the fragrance overflows. The longer the soup is used, the better. As long as it is properly preserved, it can be used repeatedly.

Spicy Roast Beef

Beef nuggets 1 kg,

Spiced spices, cinnamon bark, red pond, soy sauce, soy sauce, salt, minced garlic, ginger, onion, cooking wine, pepper and fragrant leaves.

working methods

1: Cut the beef into large pieces and wash it.

2: Boil a pot of water, add beef, a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove impurities and blood, remove and drain.

3. Wash the pot, add beef, and then add light soy sauce, light soy sauce, sugar, salt, cooking wine, spiced, cinnamon, fragrant leaves, pepper and garlic powder respectively.

Take a whole piece of ginger and pat it loose, then add the onion, mainly because there is more cooking wine and soy sauce, but less salt and sugar. If you can, you can put some orange peels or a clove of lemon.

Add a little more water, and it is expected to completely overflow the beef. Then, after the fire is boiled, turn to low heat for about 3 hours, leave it overnight, and then cook it with low heat for 3 to 4 hours to make it completely tasty. Then, when the beef cools down from the fire, you can take it out, drain the salt water and put it in the refrigerator. Just take it out and slice it when you eat it.

Note: I should be willing to cut materials. Anyway, you can continue to pickle things in the future, and basically do not release water; Be sure to cook for a long time, otherwise it won't taste good; It's best to take this out overnight, but you can't soak it in salt water for too long, otherwise it will be sour. There are many ways to eat, such as dry cutting wine, or noodles below, or slicing and cooking. Making method of sauce beef:

1. Choose the best beef tendon or upper brain (the part of the loin, I usually choose the loin), make it into a cylindrical block with the thickest diameter not exceeding 8- 10 cm, wash it, and control the moisture;

2. Sprinkle the refined salt thinly on the surface of beef, knead it by hand for about one minute, let the salt penetrate into the texture of beef, and put the cured meat on the barbecue grill (the purpose is to let the blood of salt flow away, instead of putting it on the flat plate, the plate can be slightly tilted), and leave it for 24 hours (I usually do it at night, and the subsequent treatment happens to be at night);

3. Take out the beef, repeat the process of 2 again, and let it stand for 24 hours (at this time, the blood and water in the beef are gradually squeezed out, and the beef in the sauce will taste very porcelain);

4. Take out the beef, thinly coat the surface of the beef with pepper powder and cinnamon powder, then knead it by hand and put it in a container for 24 hours;

5. Pour ordinary soy sauce into a container for meat, just submerge it (it is ok to expose some, and it is best to choose a container with too large caliber, so that the meat can be piled tightly, so that the marinated meat can be submerged without putting a lot of soy sauce to avoid wasting soy sauce), and it is best to put 1 ~ 2 spoonfuls of yellow wine or cooking wine (I personally feel that yellow wine is better than cooking wine, and it is not expensive) and let it stand for 24 ~ 48.

6. Take out the marinated beef (the surface is purplish red) and cook it with clear water (add some cheapest tea leaves) without any seasoning (I usually cook it in an electric rice cooker, keep the fire for 20 minutes after boiling, keep the temperature for half an hour, reheat it for 10 minute, turn off the fire and naturally cool it for about half an hour);

7. Take out the beef, put it on a plate, cover it with plastic wrap to avoid air drying, leave it at room temperature until it is not hot, and then put it in the refrigerator at least 1 hour. The sauce beef treated in this way can be stored in refrigerator for 7- 10 days without deterioration, which is characterized by instant cutting. & gt

Question 4: How to make braised beef delicious and fragrant? Homemade braised beef ingredients: 3 kg of beef tendon.

Ingredients: 3 pieces of cinnamon, 3 pieces of Amomum tsao-ko, 1 piece of ginger, 3 pieces of angelica dahurica, some dried peppers, 1 handful of fennel and pepper, 4 pieces of star anise, 3 pieces of Amomum tsao-ko, 3 pieces of fragrant leaves, onion 1 root, ginger 1 root, 7 pieces of garlic, 50ml of crystal sugar and Shaoxing cooking wine/kloc-0.

Exercise:

1. Boil beef in cold water.

2. 7 or 8 minutes after boiling, remove impurities and blood foam on the surface.

3. Take out and rinse with water.

4, spices wrapped in gauze into small packets, or put in a seasoning box.

5. Change another pot of water and put the onion, ginger, garlic and spices in.

6. Add 200ml cooking wine, 100ml light soy sauce, 50ml dark soy sauce, crystal sugar and beef tenderloin.

7. Cook over high fire for 30 minutes.

8. Then transfer the beef to the rice cooker. Boil 1 hour. When the beef is half cooked, add the right amount of salt. (You can also put a few dried hawthorn slices in the stew process to remove the fishy smell and make the beef cooked faster.

9, marinated beef, soaked in brine juice 1 hour or more, beef is more delicious.

10, slice immediately after cooling.

Question 5: How long will it take for braised beef to be tender, smooth and delicious? 6 grams of cinnamon, 3 grams of clove, 6 grams of star anise, 1 tsaoko, 30 grams of brown sugar, 50 grams of vegetable oil, 20 grams of chicken soup 1500 ml, salt, 5 grams of ginger, onion 10 grams, 500 grams of beef, cooking wine, garlic, etc.

Making:

1, clean the whole beef and cut it into large pieces that can be put into the pot.

2. Boil a pot of water, put the beef in, cook for a while and then take it out for use.

3. Heat the pan, add vegetable oil, when it is half cooked, saute shallots, ginger and garlic, pour cooking wine, add seasonings such as soy sauce, brown sugar and salt, add chicken soup (water is ok, hot water is the trick), cook the beef for 20-30 minutes on high fire, and then cook it on low heat until the beef is cooked and tasty.

4. After the meat is evenly hot and cold, put it in the refrigerator and cool it thoroughly, and take out the slices.

Personal experience:

1, this dish was cooked on the first day, soaked in salt water all night, and tasted the best the next day. But the next day, you must remove a layer of sesame oil and store it in the refrigerator. If you soak it too long, the meat will rot.

2. When braised beef, put a piece of fast pork or ribs in the pot, which will taste very fragrant, and braised pork can also be eaten, which is very fragrant;

3. You can also put some orange peels or favorite condiments such as beer or cola in the brine to develop your own private braised beef; It is best to keep the brine (cooked once every two or three days or cooked once in the microwave oven) and then use it to pickle chicken feet, pork liver, etc. The older the brine, the more fragrant the meat;

If the salted meat can't be eaten in a few days, it can be heated in brine until it boils, so as to avoid the meat from becoming moldy or dry.

Question 6: How to cook braised beef, and how to cook braised beef is delicious?

beef tendon

Stewed pork with brown sauce

Monascus powder

Jiangxiangke food

Dashijiang

pepper

Sichuan pepper

dark soy sauce

Light soy sauce

salt

Recipe practice:

1. Prepare the required materials.

2. Rinse braised pork and pepper with water and wrap them in gauze.

3. Wash and slice ginger.

4. Cut the beef tenderloin into large pieces, rinse it with running water, soak it in clear water for one hour, and change the water twice.

5. Blanch the washed beef and wash the blood foam for later use.

6. Put all the seasonings mentioned in the seasoning into the pot and add the right amount of water.

7. Put the beef into the pot, turn to low heat for 40 minutes after the fire is boiled, turn off the fire and naturally cool, then turn on the fire, turn off the fire for 30 minutes, and turn off the fire for 30 minutes.

8. Take out the marinated beef and put it in a dish to cool.

How to watch this dish with a mobile phone?

Recipe tip:

Pig tip

1 Make a few cuts in the beef before blanching, so that the blood inside will come out easily and it will be easy to taste when marinating.

The amount of salt and soy sauce increases or decreases according to the salty taste and color of the old brine.

It is best to choose beef tenderloin for braised beef, and some beef tenderloin tastes better.

4 beef must be completely cooled before cutting, which will look better. I think it's best to freeze in the refrigerator for one night before cutting. I cut it after cooling, and the surface is not smooth.

Question 7: How to make braised beef delicious and fragrant? Beef stew with beer is delicious and fragrant.

The practice of beef stew with beer;

Stewed beef with beer

Material: beef1500g,

Accessories: 3 sections of onion, 4 slices of ginger, appropriate amount of salt, 600 ml of beer and 600 ml of clear water.

Production process:

1. Soak beef in clear water and cut into pieces for later use;

2. Add beef, onion, ginger, salt, beer and water to the pot;

3. Bring the fire to a boil and simmer for 40 minutes.

4. When you eat on the plate, you can eat it.

Health care effects: invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, promoting diuresis and eliminating edema.

Nutritional value of beer

1. Beer is a low-alcohol wine rich in carbon dioxide with barley malt, hops and water as the main raw materials and fermented by yeast. It is called "liquid bread" and is a low-concentration alcoholic beverage. Beer has the least ethanol content, so drinking beer is not only not easy to poison people and harm the body, but also beneficial to the body.

Beer contains carbon dioxide, which makes it cool and comfortable to drink and promotes appetite.

3. Hops contain tannins, vitamins, hops oil, bittersweet and so on. , and has the medical effects of strengthening the heart, strengthening the stomach, diuresis, analgesia, etc., and has a good auxiliary effect on hypertension, heart disease and tuberculosis.

Drinking beer in moderation is also effective for patients with heart disease and hypertension.

5. Beer is a cool drink for heatstroke prevention, thirst quenching and antiperspirant in summer and autumn. According to medical and beverage experts, beer contains 4% alcohol, which can promote blood circulation. Excessive drinking of frozen beer harms the spleen and stomach, aggravates the moisture in the body and affects health.

Nutritional value of beef

1, beef is sweet and flat, belonging to the spleen and stomach meridian. Has the effects of invigorating spleen and stomach, invigorating qi and blood, strengthening bones and muscles, and eliminating edema.

2. Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are growing and recuperating after surgery and disease to supplement blood loss and repair tissues. Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter. Chinese medicine believes that beef has the functions of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and yellow complexion.

The dietotherapy function of beer beef is: nourishing spleen and stomach, benefiting qi and blood, strengthening bones and muscles, diuresis and eliminating edema.

Precautions:

(1) Proper use of beer can promote blood circulation and has certain curative effect on heart disease and hypertension.

(2) Excessive drinking of chilled beer will hurt the spleen and stomach, aggravate the moisture in the body and affect health.

Question 8: How to prepare the ingredients for homemade braised beef?

Ingredients: beef tenderloin, 3 kg.

3 segments of spice cinnamon, 3 segments of tsaoko, 1 chunk of ginger, 3 slices of angelica dahurica, some dried peppers, 1 handful of fennel and pepper, 4 slices of star anise, 3 slices of tsaoko and 3 slices of fragrant leaves.

Ingredients: onion, ginger, garlic, 7 crystal sugar.

Seasoning Shaoxing cooking wine 200ml, soy sauce 100ml, soy sauce 50ml, salt and monosodium glutamate two spoonfuls.

The practice of homemade beef

Three Jin of beef tenderloin.

3 segments of Cinnamomum cassia, 3 pieces of Amomum tsaoko, 3 pieces of ginger 1 piece, 3 pieces of angelica dahurica, some dried peppers, 1 handful of fennel pepper, 4 pieces of star anise, 3 pieces of Amomum tsaoko and 3 pieces of fragrant leaves.

One onion, one ginger, half garlic, and seven rock candy.

Shaoxing cooking wine 200ml, soy sauce 100ml, soy sauce 50ml, salt and monosodium glutamate two spoonfuls.

Put the beef in a pot with cold water.

After boiling for 7 or 8 minutes, remove impurities and blood foam on the surface.

Rinse it with clean water after taking it out.

Spices are wrapped in gauze into small packets or packed into seasoning boxes.

Change a pot of clean water and put the onion, ginger, garlic and spices in it.

Add 200ml cooking wine, 100ml light soy sauce, 50ml dark soy sauce, crystal sugar and beef tenderloin.

Cook on high fire for 30 minutes.

Then transfer the beef to the rice cooker. Boil 1 hour. When the beef is half cooked, add the right amount of salt. (You can also put a few dried hawthorn slices in the stew process to remove the fishy smell and make the beef cooked faster.

Braised beef, soaked in brine juice 1 hour or more, is more delicious.

Refrigerate, slice and serve. When serving, you can mix dipping sauce, vinegar and soy sauce according to your personal preference, and you can also add some minced garlic. I like to put less sugar in the seasoning, which is the best in the world. Of course, it will be more delicious with some Chili oil.

Remove impurities, grease and spices from the marinade of pickled beef with a filter screen, cover the marinade tightly after cooling, and store it in the freezer.

skill

1. Use a strainer to filter out impurities, grease and spices in the marinade of salted beef. After cooling, cover tightly and store in the freezer. Next time, take it out and melt it in advance, and then add cold water and various seasonings appropriately.

2. Under normal circumstances, the more bittern there is in food, the stronger the flavor. This is what the so-called Millennium brine means. However, how to preserve brine is also a key issue: when pickling acidic foods such as mutton and tofu, it is best to take out some brine and cook it separately, and don't put it in this brine, otherwise the brine will deteriorate in a few days.

3, each pot is different, and the time used may be different. The criterion for judging that beef is cooked is that chopsticks can be inserted easily.

: )

Question 9: How to marinate the marinated beef and what seasoning should be added to make it delicious?

Beef tendon calf leather1000g

2 octagons

Cinnamon 1

Two fragrant leaves

Clove 10g

Angelica dahurica 10g

3 dried peppers

Zanthoxylum bungeanum 10g

Sugar 10g

Soy sauce 30 ml

Soy sauce 30 ml

Onion segment10g

3 slices of ginger

Garlic 3 cloves

Cooking wine 10ml

Oil10ml

Proper amount of water

The practice of braised beef

Cut the beef into two pieces and blanch the onion and ginger slices.

Take it away.

Put water and all the spices in the pot.

Put the beef, sugar and soy sauce into the pot.

After boiling on high fire 10 minutes, turn to low fire 1 hour.

Add salt at this time, and then continue to cook until it is completely tasty.

Question 10: How to marinate braised beef? Raw materials of home-cooked braised beef: beef tendon;

Ingredients for home-cooked braised beef: dried red pepper, pepper, cinnamon, ginger, star anise, a slice of lemon (to make the taste fresher), soy sauce (to enhance the taste), soy sauce (to enhance the color), cooking wine, sugar, chicken essence, a little refined salt and tea.

Home-cooked method of braised beef;

1. Choose the best beef tendon and cut it into fist-sized squares.

2. Boil the water in the pot, throw the cut beef in, blanch for about five minutes, remove the blood and take it out. Because the induction cooker can't use crock, it will be more fragrant to marinate with open fire and crock.

3. Prepare seasoning, dried red pepper, pepper, cinnamon, ginger, star anise, a slice of lemon (to make the taste fresher), light soy sauce (to enhance the taste), light soy sauce (to enhance the color), cooking wine, add water, boil, and the aroma is overflowing.

4. Put the beef in and cook for about an hour.

5. Soak the beef in the gravy, put it in a porcelain bowl, cover it with plastic wrap, and then put it in the refrigerator for cold storage.

6. Take it out the next day, boil the gravy, add some rock sugar, chicken essence and a little salt, then put the beef in and continue to cook. In order to cook beef faster, some tea leaves or hawthorn can be wrapped in gauze and put in the pot. You can also add dried bean curd to the pot and marinate the eggs together, so that the taste is good (the eggs are cooked and peeled in other pots and then put into the marinating pot). Continue to simmer for about three hours.

7. Get out of the pot. Drain the water and cool it, wrap it with plastic wrap and put it in the refrigerator. You can eat it for several days.

Healthy eating:

Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. In addition, beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm, calming the wind, quenching thirst and stopping body fluid, and is suitable for people with stagnation of middle energizer, shortness of breath, physical weakness, weakness of bones and muscles, anemia, chronic illness and yellow complexion.

Food taboos:

Beef: don't cook with fish; Do not eat with chestnuts, millet and honey; Not suitable for eating with leeks, white wine and ginger.