The beef we buy on the market is seldom graded, but it is sold in different parts, according to the different quality of the meat, suitable for different cooking methods, such as cow brain meat, eye meat is suitable for shabu-shabu, frying; tenderloin is suitable for stir-frying; brisket is suitable for braising, stewing; tendon meat is suitable for brining, making beef in sauce, etc. Sometimes, we can buy some particularly lean meat, but it is not suitable for cooking, so we have to be careful. Sometimes you can buy some particularly lean meat, such as beef Lin meat and beef rump meat, these meats have almost no fat, used to stir fry is a good way, but poorly handled meat will also appear on the firewood, dry, bite not bad stuffed teeth, so today I share a suitable for the family to cook this kind of lean beef, usually do not miss, beef after the good smell, melt in the mouth, lean and not firewood, beef fiber silk Distinct, looks a lot like instant noodle box promotional poster printed beef, very delicious, more than eating steak.
Stewed beef - lean and not faggot, tender and not stuffed
Instruments used: one and a half kilograms of beef (beef meat), 1 small onion, ginger, garlic 3 cloves, 5 pieces of spices, cinnamon 1, anise 2, dry red pepper 2; Pixi County soybean paste 2 spoons, 3 spoons of soy sauce, 4 spoons of cooking wine, icing sugar, sugar, a spoonful, salt to the right amount.
--Cooking steps--
Step 1: cut the beef into large pieces placed into the basin, add submerged beef cold water, 2 spoons of cooking wine, soak for about 2 hours, so that you can make the beef more tender after cooking, if If you are in a hurry, you can skip this step.
Step 2: Bring a pot of water to a boil, add some ginger and bring to a boil. Blanch the beef in the pot for 3 minutes to brown it all, then pull it out and set aside.
Step 3: Add a little oil to the frying pan, add 10 rock candy, stir-fry the sugar color over low heat, and wait for the sugar to melt and blister into a reddish brown color, then pour the beef into the pan and stir-fry it until all the color is gone, then add the small onion, 3 cloves of garlic, 2 dried red chili peppers, 5 spices, and 2 star anise and stir-fry over high heat to make it smell good.
Step 4: Add 2 tablespoons of Pixian bean paste in the pot, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, the right amount of salt and stir-fry evenly over high heat, add submerged in the ingredients of the water to boil.
Step 5: Pour all the ingredients and soup into the pressure cooker, cover the lid, on the steam and simmer for 20 minutes, turn off the heat and continue to simmer for 5 minutes. A tender and delicious beef cassoulet is ready.
-- Lao Jing said --
Red stewed beef practice is more suitable for this kind of lean beef, it is best to use the pressure cooker, because this kind of lean beef want to eat up not firewood, it is best to let the soup quickly soak into the tight beef inside, play the role of the effect of tenderizing and softening the beef. Stewing beef, the time must be enough to do, not stewed cooked beef is the most stuffed hard to chew, according to the pressure cooker of each family situation is different, after boiling on the steam, at least 20 minutes or so to be delicious. #cooking tips#
Cooking skills are limited, just for reference, eat well, see you tomorrow.
I am the city foraging for food records, a 80-year-old family "chef", with the world for many years, still glossy still, excited! I like to focus on eating, drinking, playing and enjoying the city of small things, daily updated recipes and food anecdotes, pay attention to me, and you share the world.
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