Question 1: How to braise beef to make it delicious. Ingredients: 1000K beef tendon, 3 pieces of garlic, light soy sauce, dark soy sauce, 30CC each, a little ginger slices, a little green onion, a little pepper, 5 fennel, 4 pieces of cinnamon, 3 tangerine peels

slices, a little dried chili pepper, 100CC cooking wine, a tablespoon of sugar, a little sesame oil. Production process: Cook the beef in cold water to remove the blood.

and fishy smell.

Pour off the bloody water, then boil with cold water, add wine, ginger, pepper, fennel, cinnamon, dried tangerine peel, dried chili pepper, salt, light soy sauce, and garlic.

Cook for about an hour, until chopsticks can be used to remove it.

Add sugar, dark soy sauce, scallions, and sesame oil over low heat, and cook again. Remember to remove the scallions, otherwise they will rot for about 30 minutes. The last step is to use medium heat to dry out the juice.

Question 2: How to make braised beef delicious and simple. Ingredients: One pack of concentrated braised pork ribs, beef shank 1. Cut the beef into large pieces that can fit in the pot.

Boil it in boiling water to remove the blood and pick it up.

2. Add the pork ribs marinade with soup and water to a boil, add the chopped beef, and cook on high heat for 20-30 minutes. 3. Change to low heat and cook until the beef is cooked and fragrant, turn off the heat, and let the beef and soup cool.

4. Remove the braised beef and cut into slices.

At this point, the delicious braised beef has been successfully made.

5. When the marinade is reused, the marinade can be added according to the amount of marinated food.

Warm reminder: It is best to use beef shank to braise beef. The remaining marinade can also be used for stir-frying, cooking, and making hot pot base.

Question 3: How to make delicious braised beef?

How to make braised beef 1.

Cut the purchased beef tendon meat (must be beef tendon meat) into large pieces (about half a catty, cut into long strips with a knife), boil it in water, and skim off the foam; 2.

Put ginger, green onions, Sichuan peppercorns, aniseed, cinnamon, bay leaves, a small amount of peppercorns, and beef soup into a casserole, bring to a boil and simmer; 3.

After 1 hour, use chopsticks to see if the beef can be poked, and add salt; 4.

Add an appropriate amount of soup to the wok, add a little sugar, bring the soy sauce to a boil, add the beef, reduce the juice and remove from the pan, cool and slice into pieces before eating.

This is the Northeastern method. The Beijing method is to stir-fry it with yellow sauce and then color it and add flavor.

The Sichuan method is to put water and seasonings in the pot first, add brown sugar and simmer for 30-40 minutes (do not add salt). When the flavor of the seasonings is cooked out, put the washed beef in and cook until it is tender, add salt, and simmer for a while.

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The meat braised in this way has a very strong taste. It is suitable for people with heavy taste. Let me teach you how to braise the soup: it can be used to braise chicken, eggs or pig's trotters. Use 2 tablespoons of oil to fry the onions, ginger and garlic until they are browned.

Add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cups of water and 1 bag of five-spice bag. Bring to a boil first, then reduce to low heat and simmer for 20 minutes, until the aroma overflows.

become.

The longer the soup lasts, the better, and it can be used again and again as long as it is stored properly.

Braised beef: 1kg large chunks of beef, five spice, cinnamon, red tang, light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onions, cooking wine, Sichuan peppercorns, bay leaves.

Method 1: Cut the beef into large pieces and wash them clean.

2: Boil a pot of water, add beef, a little cooking wine and garlic powder, cook for about 5 minutes to remove debris and blood, remove and drain.

3: Clean the pot, add beef, then add light soy sauce, dark soy sauce, sugar, salt, cooking wine, five-spice, cinnamon bark, bay leaves, Sichuan peppercorns, and garlic powder. Take a whole piece of ginger, pat it loosely, and put it in again.

Scallions, mainly more cooking wine and light soy sauce, a small amount of salt and sugar.

If possible, add a few pieces of orange peel or a lemon wedge.

Add a little more water, the ingredients should completely cover the beef, then bring to a boil over high heat, then turn down to low heat and simmer for about 3 hours, leave it off the fire for one night, then bring to a boil over high heat, then simmer over low heat for 3 to 4 hours

After the beef is completely flavored, remove from the heat and wait until the beef has cooled down. Then you can take it out, drain the brine and put it in the refrigerator. Just take it out and slice it when you want to eat.

Things to pay attention to: You have to be willing to cut out the ingredients. Anyway, the marinade can continue to brine things in the future. I basically don’t add water; the cooking time must be long, otherwise the inside will not taste good; it is best to take it out overnight, but it cannot be cooked

If you soak it in brine for too long, it will become sour.

There are many ways to eat it, cut it dry and add it to wine, add it to noodles, or slice it for stir-fry.