Current location - Recipe Complete Network - Food world - Beef brisket practice
Beef brisket practice
There are many ways to make brisket, and each dish has its own unique flavor. At the same time, beef brisket has high nutritional value and low fat content, but it is a source of low-fat linoleic acid and a potential antioxidant.

A complete collection of beef brisket practices

When it comes to beef brisket, the first reaction of most friends is to eat. But the full use of ingredients depends on the understanding of ingredients. Now let's talk about what a brisket is. Beef brisket refers to the soft muscles near the abdomen and ribs of cattle, and the beef brisket of fresh cattle is better. Refers to the meat slices with muscle, meat and oil flowers, which is just a general term. The imported part is mainly beef ribs cut into strips (also called meat strips), which are boneless meat strips taken between ribs. There is more lean meat, less fat and less tendons, which is suitable for stewing or stewing soup. After fully understanding the ingredients, let's take a look at the practice of beef brisket.

Braised beef brisket is the main ingredient of this dish. The seasonings used in this process are carrot (moderate amount), potato (moderate amount), coriander (moderate amount), soy sauce (moderate amount), cinnamon (moderate amount), pepper (moderate amount), star anise (moderate amount), rock sugar (moderate amount), dried pepper (moderate amount), ginger and garlic (moderate amount) and cooking wine. The specific method is as follows: cut the beef brisket into the size you like, put it in a pot with cold water, and boil the bleeding water; Wash the cooked brisket, remove foam and dry it for later use; Carrots and potatoes are cut into hob blocks; Slice ginger and garlic, cut dried capsicum into sections, and wash star anise, cinnamon and dried capsicum for later use; Put oil in the pot, cook until it is cooked at 7 or 8 degrees, then add ginger and garlic and stir-fry until fragrant; Then add the sirloin and stir-fry for a while, then add the dried pepper and cinnamon and stir-fry together; Stir-fry the brisket until it changes color, then add light soy sauce, dark soy sauce and cooking wine, stir-fry until the color is the highest; Then turn to the casserole, add a bowl of water, and it's almost the same without brisket. After the fire boils, simmer for 1.5-2 hours; Add potatoes and carrots to the brisket until it is soft; Stuffy until carrots and potatoes are soft and ripe, then add coriander.

Cooking skills of beef brisket

As a foodie, I have a deep love for burdock, which can make many delicious dishes. Beef brisket is more suitable for stew, mainly soup stew. Potato beef brisket, stewed beef brisket and curry beef brisket are all very popular dishes. Beef brisket is delicious, but it needs cooking skills. Now let's talk about it.

As for how to stew the brisket until it is completely soft and rotten, the relatively simple method is to press it in a pressure cooker for half an hour, and then carry out secondary processing. If you don't have a pressure cooker at home, you can put a little hawthorn in the pot and simmer for two hours. Moreover, you must not put salt in the brisket too early, otherwise it will be very hard and completely chewy. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily. Stewed beef can better preserve nutrients. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, and then cook it in a pot with wine and vinegar. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant. When you stew beef, add some wild vegetables. The meat is delicious. The fibrous tissue of beef is coarse and there are many connective tissues, so it should be cut horizontally, and the long fiber should be cut off, not along the fibrous tissue, otherwise it will not be delicious and chewy. Beef is easy to turn black and deteriorate after being blown by the wind, so we should pay attention to preservation.

Nutritional value of beef brisket

As the old saying goes, "Food is the most important thing for the people." Eating is the heaviest part of our daily life. While eating, we enjoy the unique taste of the dishes, and on the other hand, we also absorb the nutrients that our human body needs. What nutritional value can we get from the brisket that everyone likes to eat?

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. Beef brisket is low in fat, but it is a source of low-fat linoleic acid and a potential antioxidant. Beef brisket contains minerals and B vitamins, including nicotinic acid, vitamin B 1 and riboflavin. Beef is also the best source of iron needed every day. Beef brisket also contains carnitine. At the same time, beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are nursed back to health after operation and illness to supplement blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season. Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening the bones and muscles, eliminating phlegm and calming the wind, and quenching thirst. It is suitable for people who are hidden in the middle, short of breath, weak in body, weak in bones and muscles, anemia for a long time, and yellow and dizzy.

Selection method of beef brisket

We can get the nutrition that our body lacks from food and improve our physical quality. So while cooking and enjoying the dishes, we must pay attention to some details. Seeing this, I believe that some friends will open their eyes. The details mentioned here mainly refer to the choice of ingredients. Now, let's take a look.

Fresh beef has luster, uniform fat and slightly dark red, white or light yellow, slightly dry or air-dried in appearance, not sticky, good elasticity and fresh meat flavor. Old beef is dark red in color and thick in texture; Tender beef is light red in color, firm, thin and elastic. Fresh beef brisket is shiny, ruddy in color, with a little white or yellowish fat, slightly dry in appearance or air-dried film, non-sticky by hand, good in elasticity and unique in taste of fresh beef. If the appearance of the brisket is sticky or extremely dry, and the depression cannot be recovered after being pressed by hand, it means that the brisket is not fresh.

Taboo of beef brisket

One of the most nutritious and delicious places in beef is the brisket, which is the part between the ribs and the beef tendon. Beef brisket is very popular in both taste and taste. However, when you eat brisket, you need to pay attention to some aspects to avoid other situations during eating. We should pay special attention to the crowd. Let's take a look at the brisket.

Before eating brisket, you'd better consider whether you can eat it: the general population can eat it, which is suitable for people who are growing up, recuperating after surgery and illness, and those who are short of breath, weak bones and muscles, anemia and dizziness; 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. High cholesterol, high fat, the elderly, children and people with weak digestive ability should not eat more. Beef brisket is suitable for people who are growing up. It is beneficial to the growth of swollen bones and can also be used for surgery to nourish the body, but for some people with special physique, it is best not to eat brisket.