Beef is high in protein, low in fat, nutritious and delicious. It's a dish that often appears on my table. I always cook several meals and freeze them in the refrigerator. If I want to eat, I will take it out and steam it in advance, which is very convenient.
Let me share my spiced beef with you! Do it my way. I believe everyone can make delicious spiced beef.
Ingredients: beef tenderloin, onion, ginger, star anise, cinnamon, fragrant leaves, dried hawthorn, dried tangerine peel, soy sauce, soy sauce and salt.
Specific practices:
First: clean. 1. Wash beef tenderloin and cut it into large pieces with a knife. Generally speaking, I always split this tenderloin in two.
2. Clean all the materials, cut the onion and slice the ginger.
Second: drowning. Boil beef tenderloin in cold water until it boils, then continue to cook for three minutes, skim off the floating foam, remove and rinse.
Third: stewed beef. 1. Take another pot, put the beef tenderloin into the pot, add enough water until the water overflows the beef, and put all the ingredients into the pot.
2. After the fire boils, pour in the right amount of soy sauce for coloring. I added five spoonfuls of soy sauce to three catties of beef, and I can also look at the color. I poured the soup almost black.
3. Turn down the fire and simmer.
4. Pay attention to turning the beef when cooking to prevent the bottom from burning. After boiling for 45 minutes, add two spoonfuls of soy sauce and appropriate amount of salt, and continue cooking for 10 minutes. Turn off the fire. You can also tie up the beef with chopsticks to judge the degree of beef cooked.
Fourth: soaking. Boiled beef is more delicious when soaked in soup all night. Soak in the refrigerator all night in summer. The next day, it was sliced and steamed, which was especially delicious.
This is the beef I've been soaking all night. I cut it into thin slices. Beef tenderloin has clear texture, moderate hardness and rich flavor. My own spiced beef is healthy, nutritious and safe to eat.
Cooking tip: Stewing beef for too long will affect the taste, and it is not easy to form when cutting. There is also the need to pay attention to less salt, because soy sauce and soy sauce are salty. If it's light, you can sprinkle salt evenly during steaming, but it's hard to remedy it if it's salty.
Adding dried hawthorn can make the meat cooked quickly and relieve boredom. I usually put some in all kinds of stews, and adding dried tangerine peel can play a role in seasoning and removing fishy smell.
The above is my experience sharing. Friends who like to eat spiced beef should try!
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