1 "Tips for Stewing Beef

When stewing beef, you should use hot water, not 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, remove the lid and stew for 2 minutes to remove the odor, then cover it and use low heat to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing.

In the cooking process, salt should be put in late, and water should be added at one time. If water is found to be too little, boiling water should be added.

the day before the stew, first rub mustard on the meat surface, and then wash it off with cold water before the stew, which will not only cook quickly, but also make the meat fresh and tender.

wrap a small amount of tea in gauze and put it in the oven to stew with beef. The meat not only cooks quickly, but also tastes fragrant.

stew beef with some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar per kilogram of beef) to make the meat more tender.

Put a few hawthorn or radish in the meat, which will make the beef cooked quickly, and it can also drive away the peculiar smell.

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Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Some people sum it up as: "Choose the meat to be wider than the soup, and put less salt in the yellow sauce;" How many ingredients are put together, and the meat is fragrant and rotten. " Choosing meat Most people always like to buy some parts with bright red shredded pork to make beef stew. In fact, this kind of direction is more suitable for stir-frying If it is used for stewing, its meat quality will be tight. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 7% of the whole beef. These parts have tendons and skins, and they are fat and thin. From the surface, they look a little ugly and are not welcomed by customers. However, as long as they are properly done, the meat will be bulky, delicious and delicious after maturity. After the meat is selected, the whole piece is washed first to remove the floating dirt on the surface; After cleaning, cut into walnut pieces, soak them in clean water for about half an hour to remove the dirty blood impurities, and take them out for later use, but don't use hot water or boiling water to tighten the meat, otherwise the meat will get old and difficult to stew.

soup mixing: add enough warm water to the pot (whichever is not meat, the pot type is not limited), put a proper amount of yellow sauce, commonly known as "topping" (5g meat and 5g sauce is enough), and stir it with chopsticks. At this time, the sauce residue sinks to the bottom, and the sauce foam floats. Remove the foam by using a hedge 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. After adding it to the soup, it will make the broth slightly bitter, and the stewed meat taste is greatly inferior. The amount of soup should be filled at one time, not in the middle. If the soup is not enough, you can only heat the water or boiled water, and never add cold water in the middle. Otherwise, when the boiled meat meets cold water, it will easily make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. The meat will become hard and crusty, which is not easy to chew and swallow. After the soup is mixed, add some salt.

feeding: put the cut and washed beef into the pot, and then put it as seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, aniseed, cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 kg of meat, the amount of seasoning can be 2 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 cut of ginger (don't cut it off) 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.

heat: cover the pot as soon as the ingredients are put into the pot, and remove the cover when it is wide open for stewing, so as to volatilize the bloody smell. After 2 minutes, cover it again, and turn it to slow fire. It can be stewed in about 3 hours. The beef texture is rotten, the soup is beautiful and fresh, and the aroma is fragrant. Stew beef in a pressure cooker, the effect is also very good, as long as you master the heat. That is, after the fire is boiled, deflate for 5 minutes, buckle the safety valve, change it to medium heat after 2 minutes, and then cook the old beef for 2 minutes.

If you buy a lot of beef, you can apply a layer of dry mustard to 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 tender in meat quality. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves in it, tie the bag up and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant. When cooking beef (sheep), put two or three walnuts with shells and or several hawthorn, which will not only cook quickly, but also remove the smell. When braising beef, add a small amount of potherb to make the meat delicious.

3 > Ginger can tenderize beef

Ginger is not only a condiment, but also tenderizes beef. If it is found that the beef is a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put Jiang Mo in gauze to squeeze out the ginger juice, mix the ginger juice into the shredded or sliced beef, stir it evenly, so that the surface of the beef slices is evenly stained with the ginger juice, and leave it at room temperature for about 1 hour, then you can cook as needed. The beef tenderized by this method is fresh, tender and palatable, with rich flavor and no spicy taste of ginger.

4 "Skills of Stewing Beef Crispy"

To stew beef crisp, you can add some hawthorn slices to the pot when stewing meat, and then simmer slowly, which will make beef crisp 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 preserve the nutrients in the meat, but also taste particularly fragrant.

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Formula:

15g of hawthorn, 6g of safflower, 1 red dates, 6g of prepared rehmannia root, 2g of beef, 2g of carrot, 1g of Shaoxing wine, 1g of onion, 5g of ginger and 5g of salt

Production:

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 loose and cut the onion into sections.

2. put beef, Shaoxing wine, salt, onion and ginger into a saucepan, add 1ml of water, cook for 2min on medium fire, then add 1ml of soup, bring to a boil, add carrot L, hawthorn, safflower, red dates and prepared rehmannia root, and stew for 5min on slow fire.

How to eat:

Eat 5g of beef once a day, and eat carrots and soup at will.

efficacy:

tonify qi and blood and remove blood stasis. For patients with angina pectoris (heart obstruction) and coronary heart disease.

6 "Stewed beef with tomato"

Ingredients:

Beef rib, tomato, clear sauce, ginger, cooking wine, salt, onion, tsaoko and edible oil.

Production:

First, clean the beef and cut it into small cubes, then cut the ginger into minced shallots, and then light it in a pan. When the oil is 5-6% hot, gradually fry the beef and take it out; Then put the bottom oil in the pot into the fried beef, drain water (it is advisable 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, peel them, cut them into crescent pieces, put them in a pot, and simmer for 6 minutes.

7 "Stewed beef with red wine"

Materials:

Beef, celery, potatoes, red wine, chicken soup, garlic and olive oil

Practice:

1. Slice garlic, peel and cut potatoes for later use.

2. cut celery into small pieces of about 2cm.

3. pour olive oil into the soup pot, saute garlic and celery, add beef, and fry for color.

4. Add red wine, chicken soup and potato pieces, and simmer for one hour.

Chef reminds me:

1. Stir the soup in the pot from time to time during cooking to avoid sticking to the bottom of the pot.

2. if there is no red wine, beer can be used instead, of course, it tastes worse.

3. Therefore, there is wine in the course, so it is not recommended for small dogs.

practical tips:

1. If you don't like potatoes that are too soft, you can cook the beef first, and then put the potatoes in half an hour.

2. Chicken soup can be replaced by chicken essence and water, but to avoid being too salty, you'd better taste it before putting it into the pot.

3. 1/5 bottle of red wine is recommended for a small pot of beef.

8 Burgundy beef stew with red wine

This is a French stew, which is very homely. Burgundy is a province of France, which is famous for its rich red wine. In fact, the literal translation of this dish from French is "beef stewed in the way of Burgundy women", where women will of course stew beef with red wine! This dish is very suitable for the population of China, and it has a strong meat flavor. Although it takes a long time, you can choose to cook it on weekends, marinate the meat the first night, stew it slowly the next day, read books and listen to music, and enjoy a relaxing weekend while smelling the fragrance floating from time to time in the kitchen.

ingredients:

1kg of beef, 1 onion, 1 small handful of fragrant incense, fragrant leaves, about 25 shallots, 15g of bacon, 5g of Thyme mushrooms, 25g of flour, 5g of butter, 3ml of water and 1 clove of garlic

seasoning:

salt, black pepper and garlic.

2. Spread onion slices, fragrant incense, fragrant leaves and thyme on the bottom of the bowl (as the first layer), put beef on the second layer alternately, and finally pour in 2 tablespoons of olive oil and half a bottle of red wine, seal the bowl with plastic wrap, and marinate at room temperature for 4 hours (longer time is better)

3.5g of butter is melted in the pot. Then fry the little red onion until it is soft and golden, and take it out; Finally, fry the mushrooms for 1 ~ 2 minutes.

4. Take the beef out of the juice and filter the juice (remove onions and other seasonings).

5. Fry the beef cubes with a little olive oil on all sides, add 25g flour and stir for 1 minute, then put the filtered juice in, add 3ml water, a little chicken essence and minced garlic, cover the pot and stew for 2 hours, then pour in the fried bacon, red onion and mushrooms for 3 minutes, and finally add salt and pepper according to your own taste.

Production:

Wash the beef, blanch it in boiling water, and cut it into pieces about 2 cm thick. Wash yam, medlar and longan meat and put them in a big bowl. Put cooking oil on the wok, add beef slices and stir-fry, add Shao wine and stir-fry evenly, then put them in a big bowl, and put ginger slices on it. Put the wok on fire, add boiling water, salt and Shaoxing wine, cover it in an enlarged cup after opening, steam it in a steamer until it is soft and rotten, and take out ginger and onion to serve.

characteristics: the soup is clear and delicious, and the meat is soft and smooth.

function: tonify spleen and stomach, and benefit essence and blood.

1 "Stewed beef with peanuts" (Figure)

Ingredients:

5g beef, 1g peanut kernel, ginger, chopped green onion, yellow wine and salt.

Practice:

1. Soak the peanuts in boiling water and undress them for later use.

2. Wash the beef and cut it into small pieces. Put it in boiling water and take it out. Put it in a casserole, add 75 ml of water, onion, ginger and yellow wine, and boil it with high fire and skim off the froth.

3. Turn to low heat and simmer until half cooked, then release the peanuts, continue to simmer until cooked, and add salt to taste.

efficacy: strengthen the body.

11 "stewed beef

features

bright red color, soft and tender.

raw materials

five Jin of beef rib; Soy sauce is five or two; Salt two liang; Three onion segments; One or two sweet noodle sauces; Garlic head; Five slices of ginger; Zanthoxylum bungeanum; Aniseed; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica and other eight flavors * * * and a half

Production process

Wash the beef rib, control the blood, cut it into cubes with a saw, soak it in cold water for about 3 minutes, and then put it in a boiling pot to cook it thoroughly and take it out. Change a pot of water again and then cook the beef. After the foam rises, pat it off, add various seasonings and herbs (wrap it in cloth for next use), and simmer it slowly with warm fire.

12 "Beef Stewed with Curry Potato" (Figure)

Curry dishes at home are not made from many raw materials such as turmeric, but from ready-made seasonings; Bagged curry powder and bottled oil curry are often seen in China. Curry powder can only be used after being fried with oil. When frying, it should be used with very small fire, and the oil temperature should not be too hot, otherwise it will have bitterness. After the curry powder is fried, it is oil curry.

At home, the "Daxing" beef soup on different streets should use sufficient ingredients and good ingredients. The curry made in that way is not light clear soup, but thick sauce, which is excellent for bibimbap.

First of all, beef, about two Jin of "white milk" or beef brisket, the fatter, the more delicious it is, and the beef is easy to shrink and can be cut larger than usual. After the beef flies into the water, soak it in hot water and it is about an inch higher than the beef. After the water boils, simmer it slowly. This dish will take several hours, and the water should be an inch higher than the beef. Then, I want two onions, cut them into pieces and put them in a pot to cook together. There are two ways to put onions, one is to put them after frying, which makes the finished product not fragrant enough; There is also a way to cook raw onion pieces directly with beef. After the water boils, there will be a very strong smell of smelly onions, and it will make people cry. However, after about half an hour, the aroma will be overflowing, which can be described as "smelly first, then fragrant".

Boil onions, such as beef, together for two hours, in the meantime, until all the onions are melted and no onion slices can be seen. Then use two new sweet potatoes and two carrots, peel them separately, cut them into pieces with knives, and put them into a pot to cook together. After about half an hour, the sweet potatoes begin to crisp, and you can add oil curry. This recipe requires more than half a bottle of oil curry. If you are inexperienced or have different tastes, you can add them several times and taste them once until you are satisfied.

after the potato is crisp, people should stay by the pot and keep stirring, so as not to stick to the bottom. Secondly, the corners of the potato will fall off during the stirring process, which will thicken the consistency of the soup. In this way, stir while cooking for about half an hour. After adding salt, you can eat it.

13 "stewed beef with pumpkin" (picture)

Ingredients:

25g lean beef (such as beef tendon and leg meat) and 5g pumpkin

Seasoning:

A: 2 onions, 1-15 slices of ginger, 1 tablespoon of yellow wine

B: 1/1 salt.

Practice:

1. Wash and cut the beef into pieces, blanch it in boiling water, pick it up, add 3 cups of material A and water, put it in a large bowl, and stew it in water until cooked.

2. Wash pumpkin material A, peel and cut into pieces, add it to beef soup, stew it until it is cooked, and then add material B to taste.

3. until the eggplant is almost soft and rotten, add sugar first, then add a little monosodium glutamate, pour in shredded pork, and then stir-fry for 3-5 people to seed.

Korean cuisine 27-6-19 9:231, rice in soy sauce soup

The famous rice in soy sauce soup in Seoul has a long history. According to legend, Emperor Xianzong (1834 ~ 1849) also ate it. Sauce soup with rice in soup is cooked by putting a cauldron on the market hotel on the market day and burning it with firewood. After walking dozens of miles, people in the market can immediately relieve their fatigue by drinking several cups of Magli wine (a Korean rice wine) with rice soaked in soy sauce soup.

Soaking rice in soy sauce soup is a kind of food in which beef and radish are boiled, cut into slices and seasoned, and then soaked in soup with seasoned meat, radish, bracken, platycodon grandiflorum and soybean sprouts.

you can put beef or chicken in soup or noodles. In order to remove the smell of smell, put a patch and carve it. Boil it and take it out. You can also add parsley stalks, celery, onions and carrots and take them out after cooking. Pteridium aquilinum can be dispensed with according to personal preference.

Platycodon grandiflorum contains a lot of fiber, which is a food rich in iron and vitamin B2, and has the effect of removing phlegm. because