How to stew beef, how to cook beef? In order to make the beef stew fast and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook it together. Meat will soon rot and taste fresh.

When cooking beef and other hard meats and game, adding vinegar can soften them. 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. "Choose 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 from the residue with a sieve to ensure 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. When cooking, 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 first, put a small amount of vegetable leaves, tie the bag tightly, and put it in the 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 or a few hawthorn, which not only cooks quickly, but also tastes bad. 4. When braising beef, add a small amount of wild vegetables to make the meat delicious.

How to stew spiced beef with beef Ingredients: beef ham 1 kg, soy sauce15g, soy sauce 50g, yellow wine 20g, refined salt10g, fennel15g, green onion 20g, cinnamon10g, ginger 20g. Features: golden red, fragrant and delicious, salty and spicy.

Production method: 1. Wash beef, remove fascia, cut into pieces with a length of 9 cm and a thickness of 5 mm, put it in a boiling water pot and cook thoroughly, remove blood foam and take it out. Wash, remove and control water in a cold water basin.

2. Heat a wok, add sesame oil, add white sugar after heating, stir-fry until it is brown, add yellow wine, add beef soup, pepper segments, soy sauce, onion and ginger pieces, salt, monosodium glutamate, five spices (fennel, cinnamon and aniseed are wrapped in gauze), white sugar and beef slices, boil over high fire and stew over low fire. Features of beef with dried tangerine peel: This dish is brownish red and shiny, the meat is crisp and rotten, salty and sweet, with spicy and dried tangerine peel flavor, which is not only delicious, but also appetizing.

Ingredients: a catty of beef and ham; Ginger; Soy sauce is four yuan; Garlic five points; One dollar for refined salt; Dried Chili powder is two yuan; White sugar is five yuan; Pepper powder; One or two sweet wines make juice; Five yuan of sesame oil; Chenpi is a money; Monosodium glutamate; Onions; Production technology of edible oil: 1. Wash the beef and cut it into five square diced meat.

Cut the dried tangerine peel into nail slices (soak in hot water for two minutes to remove the sweetness of dried tangerine peel and reduce the bitterness), cut the onion, cut the ginger into small pieces, and slice the garlic. 2. Put the pot on the fire, heat it with cooking oil, stir-fry the diced beef until dry, add boiling water (submerge the diced beef), boil it with high fire, skim off the oil foam, switch to low fire, cover the pot, and pour it into a bowl until cooked.

3. Wash the original pot, add cooking oil, dried tangerine peel, scallion, ginger slices, garlic slices, Chili powder and fermented juice, stir-fry for a few times, add beef, soy sauce, salt, sugar and monosodium glutamate, dry the soup with strong fire, sprinkle with pepper powder, pour sesame oil, and stir evenly to serve. How to stew beef? Use 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.

A good way to stew beef brisket soft and rotten

A good way to stew beef brisket is to add an extra spoonful of sugar.

Whether stewed or fried, it is normal for brisket to shrink when heated. It's difficult to do this unless the stew for a long time will destroy the tough fiber of beef.

Before making, add a spoonful of sugar to separate the sugar into fibers, and then add some water. Sugar has a large molecular structure, which can disperse the spacing of fleshy fibers after absorbing water, thus achieving the purpose of softening and rotting. Beef brisket refers to a piece of meat with tendons, meat and oil flowers, that is, the soft muscles near the abdomen and ribs of cattle, which is just a general term.

According to the parts, the meat in many parts of cattle can be called breast meat. The imported part is mainly beef ribs cut into strips, which are boneless strips of meat taken between ribs. There is more lean meat, less fat and less tendons, which is suitable for stew or stew.

Nutritional value: 1. Beef brisket provides high-quality protein and contains various amino acids. The proportion of all kinds of amino acids is basically the same as that of all kinds of amino acids in protein, which contains more sarcosine than any food. 2. The fat content of beef brisket is very low, but it is a source of low-fat linoleic acid and a potential antioxidant.

3. Burdock contains minerals and vitamin B family, including nicotinic acid, vitamin B 1 and riboflavin. Beef is also the best source of iron needed every day.

Beef brisket also contains carnitine. Refer to Baidu Encyclopedia-Beef brisket.

How can I stew beef and make it delicious?

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.

In the usual cooking process, some sugar is added when curing beef before frying. Beef likes sweet, but hates salty. No matter what beef dishes, fried beef, roast beef, stewed beef and even dried roast beef are cooked, they must have a certain sweetness.

Using sugar not only makes the taste more delicious, but more importantly, beef can become more tender after being pickled with white sugar. Because sugar can increase the water-holding capacity of protein in beef, more water naturally makes it tender.

The specific method is: cut the beef, add 1 tbsp white sugar, and marinate for 20 minutes, so that sugar molecules can fully penetrate into the beef. After the sugar is pickled, add some water to the beef and stir slowly to prevent the beef from shrinking and hardening due to dehydration.

After sugar molecules penetrate into beef, they will also absorb water when they meet water, which will make the meat slices swell slightly and further reduce the toughness and hardness of beef. Finally, add a small amount of starch to the beef and mix well.

Heat the pan, pour in oil, heat it to 50% to 60%, add beef and stir-fry until it changes color. In addition to the above methods, there are more detailed tutorials to teach you how to stew beef, which is delicious

1, put a soft cloth on the chopping board, slice the beef on the cloth, beat the beef carefully with the back of a knife to destroy its fibrous tissue, and then cut it into pieces for stew, which is not only difficult to rot, but also more delicious. If the meat you bought is too old, you don't have to cook it in a hurry. You can coat the surface of beef with mustard and then put it in the refrigerator for freezing.

After washing the mustard the next day, you can stew it in a pot, which can shorten the stewing time and make the cut beef tender, smooth and delicious. 3. Replace cold water with hot water.

Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from soaking in the meat, and keep the meat delicious; After the fire boils, uncover the pot cover and stew for 20 minutes to remove the odor, then cover the pot cover and turn to low heat to keep the oil floating on the surface warm, which plays the role of stewing. 4. In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is less water, add boiling water; The day before the stew, rub mustard on the surface of the meat. Rinse with cold water before stewing, which not only cooks quickly, but also makes the meat fresh and tender.

5. Adding wine or vinegar to beef stew 1 kg beef and putting 2 to 3 spoonfuls of wine or 1 2 spoonfuls of vinegar to beef stew can also make the meat soft and rotten. 6. Add a pinch of tea (wrapped in gauze) to stew beef and cook together. The beef will be cooked soon, and the taste of the beef will not change at all.

If there is no tea at home, you can also use hawthorn instead. Tea and hawthorn can make beef and mutton crisp and fishy.

How to make stewed beef rotten and delicious

The first method is to add some tea when cooking beef, which can be wrapped in gauze and cooked with beef, so that the beef will be cooked badly and delicious.

The second method is to add some mature vinegar. Adding some mature vinegar can soften the beef, which makes it easier to cook.

It is also important to choose beef, and it is best to choose tendon meat, so that beef is tender.

The choice of spices can be clove, cinnamon, licorice and so on. This way, the beef will be delicious.

The choice of heat, you can choose slow fire, stew for a long time, generally three hours is appropriate.

Pay attention to the fishy smell, and choose to put a few walnuts or hawthorn, which can play the role of fishy smell.

You can choose to add a small amount of fresh pineapple and stew it in a casserole, so that the beef can be stewed and delicious.

Excuse me, how to stew beef? It's fragrant, rotten and delicious.

Methods/steps

1

Wash the whole beef, then cut it into small pieces with uniform size, soak it in clear water for about 30 minutes, and take it out to drain the blood.

2

Wash and slice carrots, tear mushrooms into small pieces, and cut ginger and garlic into small pieces.

three

Wrap anise, fennel, cinnamon, pepper, tea and other spices with clean gauze, and tie the mouth.

four

Wash the pan and fill it with water. When the water is hot, put the beef pieces in. Water will drown the beef. Then when the water boils, remove the cover for about 20 minutes.

five

Then wrap the seasoning bag with gauze and cover it. At this time, turn off the heat and simmer for about 60 minutes.

six

Uncover the lid, skim off the foam, and add carrot slices, ginger slices and mushrooms. If the water has not been mixed with ingredients, add hot water and cover it with fire. When boiling, uncover the pot cover, skim off the floating foam again, add vinegar, soy sauce and white wine, turn the ingredients over, cover the pot cover, and continue to stew with low heat.

seven

Stew 1 hour or so, add salt and spiced powder, add garlic slices and coriander, and you can eat rotten and fragrant beef soup.

How can stewed beef be rotten and delicious?

Boil beef, in order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together. Meat will soon rot and taste fresh.

When cooking beef and other hard meats and game, adding vinegar can soften them. 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. "Choose 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 from the residue with a sieve to ensure 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. When cooking, 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 first, put a small amount of vegetable leaves, tie the bag tightly, and put it in the 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 or a few hawthorn, which not only cooks quickly, but also tastes bad. 4. When braising beef, add a small amount of wild vegetables to make the meat delicious.

How to stew spiced beef with beef Ingredients: beef ham 1 kg, soy sauce15g, soy sauce 50g, yellow wine 20g, refined salt10g, fennel15g, green onion 20g, cinnamon10g, ginger 20g. Features: golden red, fragrant and delicious, salty and spicy.

Production method: 1. Wash beef, remove fascia, cut into pieces with a length of 9 cm and a thickness of 5 mm, put it in a boiling water pot and cook thoroughly, remove blood foam and take it out. Wash, remove and control water in a cold water basin.

2. Heat a wok, add sesame oil, add white sugar after heating, stir-fry until it is brown, add yellow wine, add beef soup, pepper segments, soy sauce, onion and ginger pieces, salt, monosodium glutamate, five spices (fennel, cinnamon and aniseed are wrapped in gauze), white sugar and beef slices, boil over high fire and stew over low fire. Features of beef with dried tangerine peel: This dish is brownish red and shiny, the meat is crisp and rotten, salty and sweet, with spicy and dried tangerine peel flavor, which is not only delicious, but also appetizing.

Ingredients: a catty of beef and ham; Ginger; Soy sauce is four yuan; Garlic five points; One dollar for refined salt; Dried Chili powder is two yuan; White sugar is five yuan; Pepper powder; One or two sweet wines make juice; Five yuan of sesame oil; Chenpi is a money; Monosodium glutamate; Onions; Production technology of edible oil: 1. Wash the beef and cut it into five square diced meat.

Cut the dried tangerine peel into nail slices (soak in hot water for two minutes to remove the sweetness of dried tangerine peel and reduce the bitterness), cut the onion, cut the ginger into small pieces, and slice the garlic. 2. Put the pot on the fire, heat it with cooking oil, stir-fry the diced beef until dry, add boiling water (submerge the diced beef), boil it with high fire, skim off the oil foam, switch to low fire, cover the pot, and pour it into a bowl until cooked.

3. Wash the original pot, add cooking oil, dried tangerine peel, scallion, ginger slices, garlic slices, Chili powder and fermented juice, stir-fry for a few times, add beef, soy sauce, salt, sugar and monosodium glutamate, dry the soup with strong fire, sprinkle with pepper powder, pour sesame oil, and stir evenly to serve. How to stew beef? Use 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. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = stewed beef with radish. Blanch the beef in a boiling water pot to remove the blood.

How to stew beef soft and delicious

The cooking method of large pieces of beef is as follows: first, buy beef, wash it, cut it into large pieces and soak it in water.

This step is crucial. The soaking time is at least about 30 minutes. I usually soak for over an hour. It is best to change the water two or three times in the middle and pour out the soaked blood in time.

Although the blood in the meat will float out when cooking, most of it will solidify in the meat because of the increase of temperature, which will not only affect the taste of beef, but also affect its taste. Drain the casserole, add the beef and seasoning bag, and bring to a boil. The surface of beef in cold water and hot water tightens quickly, which is not conducive to boiling blood stains.

It is very important: boiled beef must not be blanched. If you blanch the beef first and then cook it in a pot, it will burn easily.

When the fire boils, skim off the foam. Don't leave the kitchen during this time. Once the water boils, skim off the foam immediately. If water boils for a long time, the foam will solidify and float away. It is not easy to skim again, which not only affects the taste and clarity of soup, but also affects the taste of beef.

When the floating foam is almost fished out, put it in the sea and cook it again, then turn to low heat and simmer slowly. According to the size of the meat, the time is at least two hours.

Intuitively, you can fork beef with chopsticks. It's good to fork easily.

How to stew beef is delicious and rotten

1 "Tips for Stewing Beef" When stewing beef, you 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 "Joe stewed beef" Some people think that "stewed beef 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, and the meat is fragrant."

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 stir-frying

If used for stewing, the meat 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. Stewing beef in a pressure cooker is also very effective, as long as you master the heat. That is, after the fire boils, deflate for 5 minutes, fasten the safety valve, change to medium fire after 20 minutes, and cook for another 20 minutes. Boiled beef: If you buy a lot of beef, you can spread a layer of dry 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 "Ginger can tenderize beef. Ginger is not only a condiment, but also tenderizes 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 when stewing meat, and then stew it slowly with low fire, which will make the beef crispy 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. Formula of 5 "hawthorn stewed beef: hawthorn 15g, safflower 6g, jujube 10, radix rehmanniae 6g, beef 20g, carrot 20g, Jiu Shao 10g, onion 10g, ginger 5g and salt 5g. Making: 1. 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: 50 grams of beef, carrots and soup every time/kloc-0 times a day.

Efficacy: tonify qi and blood, remove blood stasis and dissipate stagnation. It is suitable for patients with angina pectoris (heart obstruction) and coronary heart disease.

6 "Tomato stewed beef raw materials: beef ribs, tomatoes, clear sauce, ginger, cooking wine, salt, onions, tsaoko, cooking oil. Production: First, wash the beef and cut it into small squares, then cut the ginger into pieces, and then put it in the pot and light it. 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.

How to stew beef to be rotten and delicious?

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.