2. Cleaning: First, put the selected beef into clear water and soak it for 4-6 hours, then soak the blood stasis in the beef, clean it, then brush it 1 time with a board brush, and then rinse it with cold water for 4 times.
3. Sugar color: put a little base oil in the wok and heat the oil. Stir-fry the sugar in a wok until it is cooked. It is necessary to grasp the temperature well. When you see the mushroom foam, add boiling water to make it brown. The amount of sugar is put according to the amount of beef. For example, 2 kilograms is about equal to 1.
4. Boiling: put bones or bamboo boards in the bottom of the pot, tender meat in the middle, old meat on the four sides, add boiling water, put in the whole package, add more soy sauce, and boil onions, ginger and garlic for half an hour before pressing the pot. The method of pressing the pot is to press the beef with a bamboo board or other plates, and the weight on the bamboo board is pressed down.
5. Out of the pot: after pressing the pot, change the soup to low heat and cook for 3 hours. When taking out the pot, you must shovel it gently and lay it flat. After cooking, the meat should be put in a bamboo drawer to prevent the sauce beef from breaking, and it can be cut after cooling. It takes about 4 hours to cook a pot of sauce beef, and 2.5 kilograms of cooked meat can be produced for every 5 kilograms of raw beef.
Key points: Keep the soup after the meat is cooked, and use it repeatedly next time to form broth. Cook the meat tastes better.
Method 2:
Beef tenderloin 2500g, celery125g, soy sauce 250g, salt125g, sugar100g, star anise 30g, cinnamon 30g, star anise10g, pepper15g.
Rubbing beef with salt repeatedly, and putting it into a jar (basin) for masking (it takes 1 day in hot weather and 2 days in cold weather);
2. Take out the salted beef, soak it in clear water, put it in a boiling water pot for 5-6 minutes, and take it out after washing the blood. Cut into large pieces, put them in a cold water pot, and add soy sauce, sugar, onion, ginger, celery and a cloth-wrapped seasoning bag (containing star anise, cinnamon, star anise, pepper, clove, etc.). );
3. Boil the soup, skim off the floating foam, turn the soup into sauce red, change the fire, keep the temperature of the soup at about 950C, and cook slowly for about 30 minutes;
4. Take out the celery and cook it for 2 hours (the beef needs to be turned 1-2 times). When beef becomes brittle and rotten, the thick soup is collected, sprayed on the surface of beef, cooled, sliced and served on a plate.
Gourmet special
The color sauce is brown, soft and rotten, fresh and delicious, with strong five flavors.
Method 3:
Beef seasoned with soy sauce
Raw materials:
Beef 10 kg, 22 of the top ten flavor types (including: clove, star anise, fennel, cinnamon, tsaoko, etc. ), a bottle of sweet noodle sauce (300-500g, adjusted according to personal taste), onion, ginger and salt.
Exercise:
1, first cut the beef into pieces of about half a catty according to the situation, put it in a boiling water pot, take it out and put it in the old soup (water can also be used instead, note: boil the meat. )。
2. Add seasoning (cut the onion into large sections, pat the ginger lightly with a knife, and put the top ten flavors into the material box), cook on high fire for about 15 minutes, and turn to low heat until the meat is cooked (test method: it can be stuck with chopsticks and passed smoothly).
3. Take out the pot and put it in a ventilated and cool place for about 12 hours, then boil the soup with high fire and simmer for half an hour to an hour with low fire (you can also extend the heating time according to the degree of rotten meat you like).
When the soup is cold, you can take it out and store it. When it is eaten, it can be eaten directly by slicing.
Features:
The sauce beef made by this method is rich in sauce flavor and natural in sauce color, which is by no means comparable to the sauce beef sold on the street.
Method 4
Spiced beef _
Raw materials:
Fresh beef tendon 10 kg, onion 500 g, ginger 1000 g, star anise 75 g, Amomum villosum 50 g, clove 25 g, soy sauce 2000 g, cooking wine 500 g and sugar 25 g. Method:
1, beef is washed and cut into cubes;
2. Peel the onion and cut it into sections;
3. Wash and peel ginger, chop it, mash it in a stone mortar and filter it into juice.
4. Grind star anise, Amomum villosum and clove into noodles, put them into a beef pot filled with soy sauce and cooking wine, soak for about 4 hours, pour them into the pot and cover the pot.
5. Boil with high fire, change to low fire, add sugar when it is about eight ripe, and the juice will be served.
Features: Brown-red color, long and fresh flavor.
Method 5:
Shredded beef in Beijing sauce
Raw materials:
200g of tender beef, 5g of onion100g, 5g of yellow rice wine, 5g of soy sauce, 5g of starch, 5g of sweet noodle sauce10g, 5g of yellow rice wine and 5g of sugar15g.
Production method:
1. Cut beef, add 5g yellow wine, 5g soy sauce and 5g starch, and marinate10min ... ";
Question 2: the practice of braised beef: the practice steps of braised beef with firm meat quality
1. A large piece of beef tendon, divided into about four pieces; Boil beef in cold water, skim off the froth, pat ginger pieces, cook with onion pieces, and add star anise, cinnamon, fragrant leaves, pepper, cooking wine, soy sauce (more than soy sauce for coloring), salt, spiced powder, etc. If there are tsaoko and cloves;
2. Boil together, and then turn to low heat for about an hour and a half. Insert chopsticks into the meat, it's easy to insert them and it's okay; After turning off the fire, the beef will not be taken out. Soak in the pot for one night and take it out the next day. Put it in the refrigerator for 2 hours and take out the slices. After filtering out impurities, the marinated soup is frozen in the refrigerator and used next time.
Question 3: How to cook beef with spiced sauce to make it firm and firm?
625 grams of tendon.
Folding seasoning
Salt 1 spoon
5 small rock sugar crystals
4 slices of ginger
Appropriate amount of cinnamon
2 tablespoons cooking wine
2 tablespoons soy sauce
Soy sauce 1 teaspoon
1 tbsp garlic paste
Appropriate amount of Amomum tsao-ko
Appropriate amount of fragrant leaves
A little lavender
Fennel right amount
Appropriate amount of licorice
Congbai 4 member
Proper amount of water
Appropriate amount of ginger
4 teaspoons vegetable oil
2 tablespoons Chili powder
Folding method of spiced beef sauce
Material * * * Figure:
1. Wash the blood of beef tendon and cut it into three sections.
2. Boil warm water in the pot, put the beef pieces in, cook for about 5 minutes after the water boils, remove the beef and rinse it with cold water.
3. Soak the washed beef in a pot of cold water for 30 minutes, so that its meat quality will be firmer.
4. Put small pieces of spices except cinnamon and tangerine peel into the spice sieve.
5. Put the materials A(4 shallots and 4 slices of ginger), B (salt 1 tea salt, 2 tablespoons of soy sauce, 5 small pieces of rock sugar, 1 teaspoon of soy sauce, 2 tablespoons of cooking wine, the amount of which just hasn't exceeded beef), spice bag and a teaspoon of thirteen fragrant powder into the pot, and pour in cold water (the amount just hasn't exceeded beef).
6. After the water in the pot is boiled, it will be boiled for another 15 minutes, which is called fragrant brine. At this time, put the soaked meat into the
7. After the fire boils, continue to cook for 15 minutes, and then turn to low heat for about 50 minutes until you can insert the meat with chopsticks.
8. Take out the cooked meat, drain the water and cool it in a naturally ventilated place for two hours.
9. Reheat the brine pan, add the cooled meat pieces, and then cook with low-heat brine for 30 minutes.
10. Take out the meat, heat it, and slice it for eating.
1 1. Make dipping sauce (4 tbsp vegetable oil, 1 tbsp garlic, 2 tbsp Chili powder, 1/2 tbsp salt (2 tbsp soy sauce, 1 tbsp sesame oil)), take a bowl, and add minced garlic, Chili powder and salt.
12. Heat 4 tablespoons of oil in a pot, pour it into a bowl, saute shallots and Chili powder, then pour in sesame oil and light soy sauce.
Folding cooking skills
1. The first curing took 70 minutes. Judging whether the beef sauce is ready means that chopsticks can be inserted into the meat.
2. After the first cooking, soak in cold water to make the meat firm. After the sauce is cooked for the first time, it should also be allowed to dry naturally.
3. Don't put too much water when adjusting the sauce. Just drown the meat.
4, like to eat fragrance, you can put more seasoning. My little white doesn't like spices. I put very little spice in it.
5, do sauce beef to buy beef tendon meat, tendon meat is the front and rear leg meat. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. The muscles are all the same flower shape. Suitable for stewing, stewing, sauce, etc.
Question 4: How can the braised beef not rot after being cut? Don't take it out immediately, wait for him to soak in salt water and wait for him to completely absorb the water. It won't rot easily after cutting for an hour! ! !
Question 5: What can we do to preserve spiced braised beef?
Ingredients: beef tendon1000g, celery 50g.
Seasoning: 50g of refined salt, 0/00g of soy sauce/kloc-,50g of sugar, a little fennel, cinnamon, star anise, clove, pepper, star anise and 30g of ginger.
Practice of braised beef with spiced sauce
(1) Take rectangular pieces of beef 1, knead them repeatedly with refined salt, and marinate them in a small pot for 1-2 days.
(2) Wash the marinated beef with clear water, soak it in boiling water for a few minutes, wash the blood and cut it into large pieces.
(3) Put beef in a cold water pot, and add soy sauce, sugar, tied celery, seasoning bag wrapped in cloth, ginger pieces, etc. Bring the soup to a boil over high fire, skim the foam and turn it into sauce red. Move it to low heat and cook for about half an hour. Take out celery and cook for another 2 hours. When the meat is crisp and rotten, collect thick soup and smear it on the surface of beef. It has bright red color, crisp texture, strong five flavors and neat appearance.
Question 6: Why is braised beef weak and easy to cut?
Don't cut it yet,
Cut the beef when it is cold.
It will not be separated.
Question 7: How to make braised beef more compact?
raw material
2000 grams of beef tendon, one tablespoon of salt, one teaspoon of pepper.
Composition:
3 or 4 star anise, pepper 1 teaspoon, 2 fragrant leaves, cinnamon 1 node, tsaoko 1 piece, ginger 1 piece, onion 1 root, cooking wine 1 spoon, soy sauce/spoon.
Fennel, star anise, clove and Amomum villosum can also be added into the spice bag.
working methods
1。 Beef tenderloin is cut into small pieces according to muscle distribution, which is convenient for eating. No need to wash. Stir-fry pepper and salt on low heat until the salt turns yellow (no stir-fry is ok). After cooling, put it directly on the beef and put it in a container for a day or two, turning it over once or twice.
2。 Drain the salted meat. If you use too much salt, you can also rinse it with clear water to wash away the blood. Put all the ingredients star anise, pepper, fragrant leaves, cinnamon and tsaoko into the pot. If you want to keep the old bittern, you'd better wrap it in gauze to avoid filtration. I usually don't keep the old bittern, because it is rarely made and it is useless to wrap it with bittern. ) Add fresh ginger slices, onion, two spoonfuls of cooking wine, three spoonfuls of soy sauce, one spoonful of soy sauce and several crystal sugar into the pot at the same time. First, cook the old soup with the new ingredients and add the beef. The soup in the pot is just enough for meat.
3。 After cooling, put it in the pot overnight, or put it in the refrigerator for half a day to slice and eat. Broth can be filtered and stored in the refrigerator before use.
Question 8: How to cook braised beef? Beef is hard and thin. You can try pressing braised beef, which is very hard and easy to slice.
Specially pressed beef
"This is the best Q-bomb braised beef I think so far. No one is the best! The marinated beef tenderloin is pressed with a heavy object, and the meat quality is firm and the beef tendon is firm. Meat is a frozen solid, cut into thin slices. If you like spicy food, you can dip in some Chili oil. The meat is fragrant and tender-so beautiful! "
material
Ingredients beef tendon 4 kg.
Accessories pigskin 1
Seasoning salt 1 0g onion 2 ginger10g star anise10g pepper 5g cinnamon10g dried pepper 2 cooking wine 40ml soy sauce 20ml nutmeg 5g angelica dahurica 5g fragrant leaves 5g clove 4g fennel 5g salt water 40ml Amomum villosum 5g steamed fish soy sauce 20ml white wine 20ml sugar/kloc-.
The secret recipe for making pressed beef
1. Cut the beef into fist-sized pieces, put them in a pot for boiling pigskin for 5- 10 minutes, and add a little cooking wine to remove the fishy smell.
2. Take out the beef, rinse the residual floating foam with clear water, scrape off the fat on the pigskin and cut it into dices.
3. Put pepper, star anise, Amomum villosum, nutmeg, angelica dahurica, fragrant leaves, clove, cinnamon, fennel and dried chilli into a seasoning box, and beat ginger evenly.
4. Put the beef and diced pork skin into the pressure cooker, put them into the seasoning box, and add 2 slices of onion, 1 slice of ginger, 40 ml of brine juice, 20 ml of steamed fish and soy sauce, 20 ml of soy sauce and 40 ml of cooking wine.
5. Add 20 ml of high-alcohol liquor, 10 g of sugar and 10 g of salt, and add 100 ml of clear water.
6. Press the pressure cooker for 20 minutes, let it stand until it deflates naturally, then open the turned beef and press it again for 20 minutes (the power of the pressure cooker at home is different, if it is easy to crush the beef with chopsticks for the first time, take it out, and only press the beef tendon for the second time).
7. Put the marinated meat and broth into a deep enamel basin, let it cool slightly, put a plate on the meat, press a heavy object, and put it in the shade or refrigerator for more than 4 hours in winter. Press things as hard as possible, so that the meat and aspic can be firm and the taste can be elastic. I pressed them with a heavy cast iron pan all night. )
8. Scrape off the butter and cut it into thin slices. The thinner the better, the stronger. Don't worry about the meat. )
9. Serve with some Chili oil.
Cooking tips
1, beef tendon meat is the most suitable for pressed beef, with more beef tendon and stronger freezing property;
2, diced pig skin In order to increase the taste of frozen tendons, if you can buy beef tendons, you don't need pig skin;
3. Press the pressure cooker twice to make the beef more tasty;
4. The ratio of marinated sauce, steamed fish black bean oil, soy sauce and wine is my many experiences, and this taste is the best.
5, the pressure cooker does not lose water, and don't add too much water. There doesn't have to be beef, and the beef must be turned in the middle to fully taste;
6. What is suppressed must be heavy enough.
Question 9: How to pickle beef? Why does your braised beef taste okay? Everything is scattered and fried into dregs. That's because you didn't use beef tendon meat, so everything was scattered and fried into dregs.
Making method and experience of "braised beef"
Ingredients: Ingredients: 900g beef tendon.
6g of cinnamon, 3g of clove, 6g of star anise, 1 tsaoko, 30g of brown sugar, 50g of vegetable oil, 20g of chicken soup1500ml, 20g of salt, 5g of ginger, 50g of onion10g, 50g of beef, appropriate amount of cooking wine, garlic, fennel and pepper.
Making:
Practice: 1, spices (pepper, fennel, clove, cinnamon, tangerine peel, dried pepper, garlic) wrapped in small gauze;
2. Put the beef and marinade into the pot and cook together;
3. After boiling, cover the lid and turn to low heat for slow cooking 1 hour (occasionally turning);
4. After adding crystal sugar, cook for 1 ~ 2 hours;
5. Take out beef, cool and slice;
6. Filter out the marinade, mix some with sesame oil, and pour it on the sliced meat to eat.
Personal experience:
1, this dish was cooked the first day, soaked in salt water for one night, and it is best to eat it the next day after tasting. But the next day, you must remove a layer of sesame oil and store it in the refrigerator. If it is soaked for too long, the meat will rot.
2. When stewing beef, put a piece of quick pork or ribs in the pot, the taste will be very fragrant, and braised pork can also be eaten, which is very fragrant;
3. You can also put some orange peel or favorite condiments such as beer or cola in the brine to develop your own private braised beef;
4. It's best to keep the salt water (cooked once every two or three days or cooked once in the microwave oven), and then use it to pickle chicken feet, pig liver, etc. The older the brine, the more fragrant the meat;
If the salted meat can't be eaten in a few days, it can be heated to boiling in salt water to prevent the meat from becoming moldy or dry.
Question 10: Why is my braised beef rotten and scattered when it is cut? 1 is too long, 1.5 to 2.5 hours is enough. In addition, take it out in time after marinating, and don't soak it for a long time. If it is rotten, it needs to be refrigerated and cut again, or compacted in a container. The knife should be quick and cut as required.
Please accept it, thank you!