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.