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 good, as long as the heat is well controlled. 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.
PS: 1。 Boil old beef. If you buy a lot of beef, you can spread a layer of dried mustard on the beef the day before 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.
2. When cooking beef, sew a gauze bag, put a small amount of vegetable leaves in it, tie the bag tightly, and put it in a pot to stew with beef, so that the beef is cooked quickly and tastes fragrant.
3. When cooking cattle (sheep), put two or three walnuts with shells and/or several hawthorn, which can not only cook quickly, but also remove the fishy smell.
4. When braised beef, add a small amount of wild vegetables to make the meat delicious.
Question 2: How does boiled beef cook raw beef that tastes good and nutritious? 1 Beef Stewing Skills
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. Use this ... >>
Question 3: How to cook raw beef quickly? 1 "beef stew tips"
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. Use this ... >>
Question 4: How to cook raw beef until it is ripe?
Selection and finishing: choose fresh beef that is neither fat nor thin, soak it in cold water first, remove blood stasis, scrub the meat with a board, and remove bones. Then cut into pieces with a thickness of 0.75 ~ 1 kg and less than 40 cm. The cut meat pieces are washed once with clear water and stored separately according to the tenderness and tenderness of the meat.
Sauce mixing: add about 50 kilograms of water to the pot. After a little heating, add half of the salt and yellow sauce. Boil 1 hour, skim the sauce foam floating on the noodle soup and put it in a container for later use.
Pot filling: First, put the bones at the bottom and side of the pot, so that the meat pieces will not stick to the pot wall. Code the meat pieces in the pot according to the tenderness of the meat. The old meat slices are stacked at the bottom, placed on the tender top, and the front legs and cavity meat are placed in the middle.
Sauce: after the meat is put into the pot, pour in the prepared sauce soup. After boiling, add various ingredients, press with a pot pressure plate, add water, and cook for about 4 hours. After boiling 1 hour, skim the froth on the noodle soup, and turn the pan every 1 hour/time. According to the consumption of soup, add the old soup appropriately so that every piece of meat can be immersed in the broth. Then simmer for 4 hours, and let the fragrance slowly penetrate into the meat. When simmering, turn the pan every 1 hour 1 time to make the meat pieces cooked and rotten.
Taking out the pot: Keep the meat pieces intact when taking out the pot. Take the meat pieces out of the pot one by one with a special iron racket, wash them with the original soup in the pot at will, remove the pollution residue on the meat pieces, put them on a sterilized tray, and cool them to get the finished product.
Question 5: How to cook raw beef 1 quickly? 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.
2. The day before the stew, first rub mustard on the surface of the meat and wash it off with cold water before the stew, which not only cooks quickly, but also makes the meat tender.
3. Wrap a small amount of tea with gauze and put it in the furnace to stew with beef. This meat not only cooks quickly, but also tastes delicious.
4. Add 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, which can make the meat more tender and tender.
5, put a few hawthorn or radish in the meat, even if the beef is cooked quickly, it can drive away the odor.
Question 6: How to cook raw beef? 1. Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it.
2, beef into the pot, add boiling water, not beef 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour.
3. Take another wok, add a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes.
4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate.
5. Turn off the fire when the juice is thick and rotten.
Question 7: How to cook raw beef,
Braised beef
Composition:
Fresh beef.
4 dried peppers, 2 fragrant leaves, ginger 1 slice, a little pepper and a little clove.
? Exercise:
1. Cut the beef into small pieces and scatter the blood in hot water.
2. Put pepper, cloves and dried peppers together in a seasoning egg (that is, something that can fill holes, like an egg) and wrap it with gauze.
3. Then cook it. When cooking, first boil the water with high fire, then turn down the fire and cook slowly, which will easily rot the soup and make it impossible to dry. Don't go to the movies at this time, or you will be burnt when you think about it.
If you have it now, it depends on your imagination. After eating beef, the rest ... is cooked with hot pot noodles, not instant noodles. Some of them were bought in the supermarket. When the soup was dry, I felt something was missing, so I added some mustard tuber.
How to eat beef is more nutritious?
How to eat beef is the most nutritious
Cooked food is better for the human body. First, it is easy to digest. Second, because raw beef has not been disinfected, bacteria can easily grow and reproduce in raw meat and blood. In addition, some raw beef also contains tapeworms.
Eating such meat will seriously endanger human health.
Question 8: How to cook salt for raw beef?
Proper amount
dark soy sauce
Proper amount
Light soy sauce
Proper amount
Eight angles
Proper amount
Amomum tsao-ko
Proper amount
Mircia
Proper amount
Sichuan pepper
Proper amount
rhizoma kaempferiae
Proper amount
verdant
Proper amount
energy
Proper amount
step
1. Prepare a tendon.
Prepare spices
3. Put the beef tendon in water and soak it in bloodletting water.
4. Then put the pot in cold water.
5. Put the ginger in the pot, blanch the beef and drain the blood again.
Take it out and wash it for later use
7. put the spices in the pot
8. Put the beef into the pot and add enough water.
9. Add a small amount of soy sauce
10. Add a little soy sauce
Add some rock sugar.
12. Stewed beef can be easily poked with chopsticks.
13. Take out the beef and cool it before eating.
Question 9: How to make cooked beef from raw beef? salt
Proper amount
dark soy sauce
Proper amount
Light soy sauce
Proper amount
Eight angles
Proper amount
Amomum tsao-ko
Proper amount
Mircia
Proper amount
Sichuan pepper
Proper amount
rhizoma kaempferiae
Proper amount
verdant
Proper amount
energy
Proper amount
step
1. Prepare a tendon.
Prepare spices
3. Put the beef tendon in water and soak it in bloodletting water.
4. Then put the pot in cold water.
5. Put the ginger in the pot, blanch the beef and drain the blood again.
Take it out and wash it for later use
7. put the spices in the pot
8. Put the beef into the pot and add enough water.
9. Add a small amount of soy sauce
10. Add a little soy sauce
Add some rock sugar.
12. Stewed beef can be easily poked with chopsticks.
13. Take out the beef and cool it before eating.
Question 10: How to make raw beef into semi-finished products 1, sauce beef is actually quite simple. 1. Cut a whole piece of beef (weighing two kilograms) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: Sauced beef with tendons and meat on the calf is more suitable. 2. Put a proper amount of water (without beef) into the pot, and then add five spices powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If you use a pressure cooker, you can cook it for about 10 minutes after charging. 3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat. It is best to cut vertically, so that it is not difficult to eat. 4. Put the cut beef on the plate. Take a little beef marinade, heat it, pour it on the beef, and then add sesame oil and chopped green onion. 2. Beef stew uses 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 switch to a low fire to play the role of 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, you should add boiling water. Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious. Add some wine or vinegar. 1 kg beef is stewed with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar, which 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. 3. curry beef ingredients: appropriate amount of beef, one or two onions, and four or five potatoes. Seasoning: appropriate amount of raw oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, appropriate amount of salt, and appropriate amount of boiled water. Practice: 1. Cut beef into one-inch square pieces, shred onions, peel potatoes and cut into pieces. 2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef for later use; 3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. After eating oil, add onion to beef and stir fry, then add potato pieces and stir fry together; 4. Then pour in the melted curry, stir well, cover the pot and simmer on low heat, stir from time to time, and try to decide whether to add salt according to personal taste; 5. When the potatoes are crisp and rotten, you can put the pot on the plate.