When cooking authentic braised beef at home, you'd better buy boiled beef tenderloin, which is delicious. When cooking, the blood of beef must be drained to avoid fishy smell. Moreover, fruit wine can not only remove fishy smell, but also enhance fragrance. The whole process of stewing beef should use a small fire, only when the juice is collected, so that slow stewing will make the meat soft and rotten and more delicious.
sirloin
Ingredients: ginger 1, star anise 2, tsaoko 1, sugar 1, waxberry 2, onion 5, pepper.
The most authentic braised beef:
1. Cut the beef brisket, put it in a big bowl with pepper, soak it in clear water for about 20 minutes, then pour off the blood and drain the beef. If there is a lot of blood, you can change the water halfway. (When you cut the beef brisket into pieces, cut it into large pieces slightly, because the beef will become smaller in the process of boiling and stewing. Personally, I think it's too small and tasteless. )
2. drowning. Chop 2 slices of ginger and beef and put them in a clear water pot. Continue to cook for five or six minutes after boiling. Take out the beef, rinse it, and drain it for later use. (After soaking in step 1 and blanching in step 2, the blood will be completely removed. )
3. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and onion, and stir fry over medium heat.
4. Stir fry and pour in 2 spoonfuls of bayberry wine. Myrica rubra wine can remove the fishy smell of meat and increase the flavor. If not, you can also use cooking wine or white wine, but 1 spoon is enough. )
5-6. Add 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar and stir well. Sugar can be white sugar or rock sugar. I just stewed the tremella soup that day, and the brown sugar was at hand, so I put it away. )
7-8. Stir-fry the beef until the color is even. Add star anise and tsaoko, boil, then transfer to casserole, cover and stew for more than 2 hours. Time-saving pressure cooker is available
9. When the beef is soft and rotten, turn to high fire to collect juice. At this time, you can taste the salt and add some salt to taste. Even the casserole is served on the table, which can better keep the temperature of the dish and is very suitable for the current weather.
PS: You can also add potatoes, lettuce, white radish or carrots to this dish to make it taste and taste different.
Five key points of authentic braised beef:
1, the blood of beef must be exhausted. Fresh beef has a lot of blood, and if it is not handled properly, the finished product will smell bad. I usually deal with it in two steps: first, soak it in pepper and clear water to remove the fishy smell and part of the blood; Blanch again to further remove blood foam.
2. In the process of frying beef, pour a proper amount of bayberry wine while frying. Fruit wine can not only remove fishy smell, but also enhance aroma, especially aroma.
3, soy sauce with soy sauce. Color with soy sauce, seasoning with soy sauce, and the effect is very good when cooking pot-stewed vegetables.
4, stewed beef must use a small fire, only use a big fire in the final juice collection stage. Slow stewing on a small fire makes the meat soft and rotten, and juice collected on a large fire makes the soup wrap the meat.
5, salt does not have to be put early. Soy sauce and soy sauce are salty, and bacon is not easy to rot if it is put too early. Therefore, in the final stage of juice collection, put a proper amount of salt to taste.
6, beef should buy boiled beef tendon meat, don't buy sirloin meat, because this meat is delicious after cooking for a long time!
7. Based on the principle of diligent inspection and management by housewives, I always think it's a pity to throw away those fruits and vegetables. Just keep the carrots!
How to stew beef until it is rotten;
If you want to stew soft and delicious beef at home, the secret is to put a few hawthorns when stewing beef, which can not only eliminate greasy, but also make beef easy to cook, because hawthorn contains high organic acid, which can tenderize beef fiber and make it easier to stew.
Selection skills of beef:
At first glance, fresh meat has a normal smell, while inferior meat has ammonia or sour taste.
The second touch, the first touch elasticity, fresh meat has elasticity, the depression immediately recovers after finger pressing, the elasticity of inferior meat is poor, the depression recovers slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic.
Third, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky. The new cutting surface is wet and sticks to the hand. Deteriorated meat sticks to hands seriously and looks extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.
Fourth, look for red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.
Who is suitable for beef:
1, which can be eaten by the general population.
2. It is suitable for adults, people who are recuperating after surgery and illness, and those who are depressed, short of breath, weak bones and muscles, anemia, long illness and yellow eyes.
3. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution.
4, high cholesterol, high fat, the elderly, children, people with weak digestive ability should not eat more.
Boiled braised beef or stewed beef tastes dry and astringent, not as fresh and smooth as those sold outside. How to cook master-flavored beef?
I have processed meat for a while before, so I know a little. Generally, braised beef or stewed beef, beef tendon or brisket are used. If you use leg meat, it is difficult to cook a fresh and smooth taste. Leg meat is generally used in stir-fried shredded beef. The texture of meat is rough and the taste is poor. There is also buying beef, or choosing frozen meat. The meat quality of frozen meat has been destroyed by low temperature, losing the original meat elasticity and sweetness of beef. If you want to cook for a long time, it is recommended to use beef tendon, which is more resistant to stewing, rich in gum and tastes better. Many people use brisket because its meat is thicker than beef tendon, but it is easy to cook.