Stew beef, you should use hot water, do not use cold water, because the hot water can make the surface of the beef protein quickly coagulation, to prevent the loss of amino acids in the meat, to maintain the meat flavor delicious.

After boiling on a high flame, uncover the lid and stew for 20 minutes to remove the odor, then add the lid and change to a micro-fire to keep the floating oil on the surface of the soup at a certain temperature in order to play the role of stewing.

In the boiling process, salt should be put into the late, the water should be added once enough, if you find the water is too little, you should add boiling water.

The day before stewing, rub mustard on the surface of the meat, and wash it off with cold water before stewing, so that it not only cooks quickly, but the meat is tender.

Put a small amount of tea wrapped in gauze and put it into the stove with the beef stew, the meat is not only cooked quickly, and the flavor is fragrant.

Stewing beef with some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kilogram of beef) will make the meat softer and more tender.

Putting a few hawthorns or slices of radish in the meat makes the beef cook faster and gets rid of the odor.

2 "clever stew beef

Some people think that "stew beef, good food is not good to do". In fact, it is not difficult, some people summarized as: "choose the right meat to the road soup should be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the right fire meat rotten". Selection of meat in general people always love to buy some parts of the bright red meat to do beef stew. In fact, this category to more suitable for stir-fry. If used for stewing, the meat is tight and firewood. Suitable for stewing many parts of beef, such as tendon, waist plate, bow mouth, chest, spine, etc., accounting for about 70% of the whole beef parts. These parts have tendons and skin, fat and thin, from the surface looks a little unattractive, not popular with customers, but as long as the practice is appropriate, after maturity is the meat puffy, both warm and rotten, fresh and flavorful. After the meat is selected, the first whole piece of rinse, remove the surface floating dirt; wipe clean and cut into walnut blocks, immersed in water for about half an hour, to remove to the blood impurities, fish out and standby, but do not tighten the meat with hot water or boiling water, otherwise the meat becomes old, not easy to stew.

Mixing soup: add enough warm water in the pot (to the meat shall prevail, the pot is not limited to the species), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), stirring with chopsticks, this time the sauce dregs sink to the bottom of the sauce froth floating, with the Russian hedge to fish out the net dregs to remove the froth to ensure that the broth is colored and not mixed. Mixing soup can not use soy sauce, because soy sauce contains bitter taste of sugar color, added to the soup after cooking, will make the broth is also slightly bitter, stewed meat flavor is greatly inferior. The amount of water should be added to the soup once, do not add water in the middle. If the soup is not enough, can only heat water or boiling water, can not add cold water, otherwise the open pot of meat meets the cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. After the soup is adjusted, then put the right amount of salt.

Put the ingredients: put the cut and cleaned beef into the pot, and then put the ingredients. Generally speaking, there are cloves, cinnamon, sweet licorice, peppercorns, dashi, cumin; or peppercorns, dashi, cinnamon. No matter what ingredients are used, green onion, ginger and garlic are essential. Some orange peel can also be added. If 2.5 kilograms of meat shall prevail, the amount of ingredients can be used 20 peppercorns, 4 to 5 daimyo, 3 to 4 pieces of cinnamon, 3 to 4 pieces of green onion inches long, 3 to 4 sections,.... Ginger 1 cut (do not cut off), garlic 4 to 5 cloves. These ingredients together in a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times.

Fire: ingredients into the pot that is covered with a pot lid, depending on its big open lift the lid open pot stew, by means of the bloody flavor evaporated. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the texture of the beef is soft and rotten, the soup is beautiful and fresh color, aroma. The use of pressure cooker beef stew, the effect is also very good, as long as you master the fire on the line. That is, after opening the pot on high heat, deflate for 5 minutes, fasten the safety valve, 20 minutes after the change to medium heat, and then after 20 minutes can be.

Cooking old beef: If you buy more beef, you can be in the pot the first day, to the beef coated with a layer of dry mustard, cook the meat first rinse before the pot. This treatment of beef, not only easy to cook, and the meat becomes tender. Some wine or vinegar will cook it faster. When cooking beef, first sew a gauze bag, put a small amount of vegetable leaves, tie the bag, and put it into the pot with the beef stew, so that the beef cooks fast and the flavor is fragrant. Cooking beef (mutton), put two or three shelled walnuts and or a few hawthorn, not only cooked quickly, but also to the stink. Braised beef, add a small amount of potherb mustard, can make the meat flavor.

3 "ginger can tenderize beef

Ginger is not only seasoning, but also tenderize beef. If you find that some of the old hard beef, you can wash the fresh ginger cut into small pieces, mashed, and then put the end of ginger gauze squeeze ginger juice, ginger juice into the shredded or sliced beef, stirring evenly, so that the surface of the beef piece of uniformly stained with ginger juice, placed at room temperature for about 1 hour, you can cook it as needed. With this method of tenderization of beef tender and palatable, rich flavor, and no ginger pungent flavor.

4 "beef stew rotten skills

To beef stew, can be stewed meat to the pot with a few slices of hawthorn slices, and then slowly stewed with the fire, which can make the beef rotten and flavorful. In addition, when cooking beef, you should first boil the water, and then put the beef in the pot. This not only preserves the nutrients in the meat, but also tastes particularly fragrant.

5 "hawthorn beef stew

Recipe:

Hawthorn 15 grams, safflower 6 grams, red dates 10, 6 grams of ripe ground, 200 grams of beef, 200 grams of carrots, 10 grams of wine, 10 grams of green onions, 5 grams of ginger, 5 grams of salt

Making:

1. Wash the mountain plant, remove the nucleus, safflower washed to remove the impurity, dates to remove the nucleus, cooked ground Slice; beef washed, blanched in boiling water, cut into 4 cm square pieces; carrots washed and cut into 4 cm square pieces; ginger pat loose, green onion cut into sections.

2. The beef, wine, salt, onion, ginger into the stew pot, add water 1000 ml, cook 20 minutes with medium heat, then add 1000 ml of soup, boiling, down into the carrot L, mountain plant, saffron, jujubes, ripe ground, stewed with the fire for 50 minutes into.

Eating method:

One time a day, each time to eat beef 50 grams, feel free to eat carrots and drink soup.

Effects:

To replenish qi and blood, remove stasis and obstruction. Consumed by patients with angina pectoris (heart paralysis) of coronary heart disease.

6》Tomato Beef Stew

Ingredients:

Beef ribs, tomatoes, clear soy sauce, ginger, cooking wine, salt, green onions, fruits of grass, cooking oil.

Making:

First wash the beef and cut into small cubes, ginger minced scallions cut into segments, and then sit in a pot and light the fire, the oil to 5-6% heat, gradually fry the beef over fished out; and then leave the bottom of the pot of oil into the fried beef, put the water (in order to submerge over the meat is appropriate) add the clear sauce, ginger minced cooking wine, scallion segments, fruits of the grass, salt for seasoning; and finally, the tomato into the boiling water soak for a few moments fished out peeled off the skin and cut into crescent-shaped pieces into the pot, with a small fire for 60 minutes can be.

7 "red wine beef stew

Materials:

beef, celery, potatoes, red wine, chicken broth, garlic, olive oil

Practice:

1. Garlic slices, potatoes peeled and cut into pieces.

2. Cut the celery into small pieces of about 2cm.

3. Pour the olive oil into a saucepan and fry the garlic and celery, then add the beef and brown it lightly.

4. Add the red wine, chicken broth and potatoes, and cook over moderate heat for one hour.

Chef's tips:

1. During the simmering period, stir the soup from time to time to avoid sticking to the bottom of the pot.

2. If there is no red wine can be replaced by beer, of course, the flavor is a little worse.

3. This dish is not recommended for small dogs because of its alcohol content.

Practice Tips:

1. If you don't like too soft potatoes, you can boil the beef first and then put the potatoes after half an hour.

2. Chicken broth can be replaced with chicken essence and water, but avoid over-salting, and it is best to taste it before adding it to the pot.

3. A small pot of beef is recommended to put 1/5 bottle of red wine.

8 "Burgundy beef stew

This is a French stew, very homemade. Burgundy is a French province known for its abundance of red wine. In fact, the name of this dish is directly translated from French as "Beef stewed in the way of the women of Burgundy", and of course the women of Burgundy would use red wine to stew beef! This is a very Chinese dish, with a strong meaty flavor. It takes a long time to make, but you can choose to make it on the weekend, marinate the meat the first night, and then slowly simmer it the next day while you read a book and listen to music and enjoy a relaxing weekend smelling the aromas wafting in from the kitchen.

Ingredients:

1 kilogram of beef, 1 onion, 1 small handful of allspice, allspice, about 25 small red onions (Shallots), 150 grams of bacon, 500 grams of small white mushrooms, 25 grams of flour, 50 grams of butter, 300 milliliters of water, 1 clove of garlic

Seasoning:

Salt, ground black pepper, thyme (Thyme), Olive oil, red wine

How to make:

1. Cut the large onion into slices, the beef into cubes, and the mushrooms into halves with a slice in the middle.

2. Put the onion slices, French incense, allspice, thyme flat in the bottom of the bowl (as the first layer), the second layer of beef, in accordance with the order of layer by layer alternately, and finally poured into the 2 tablespoons of olive oil, half a bottle of red wine, with plastic wrap to seal the bowl, marinate at room temperature for 4 hours (a longer time is better)

3. 50 grams of butter in the pan melted, bacon bacon frying into a golden brown, take out; then the small red onion frying golden brown, and then the small red onions, and then the bacon frying golden brown. Fry the small red onions until soft and golden brown, then take them out; finally fry the mushrooms for 1 to 2 minutes.

4. Take the beef out of the sauce and strain the sauce (remove the onions and other seasonings).

5. Brown the beef cubes on all sides in a little olive oil, put 25 grams of flour and stir for 1 minute, then put the strained juice in it, add 300 ml of water, a little chicken essence and minced garlic, cover the pot and simmer for 2 hours, pour in the sautéed bacon, small red onions and mushrooms and continue to simmer for 30 minutes, and finally add salt and pepper according to your own tastes

9》淮杞炖牛肉

Beef 500 grams, 30 grams of Chinese yam, 15 grams of wolfberry, 12 grams of cinnamon meat, 10 grams of ginger, green onions, salt, monosodium glutamate, wine, cooking oil in moderation.

Making:

Wash the beef, blanch in boiling water, cut into slices about 2 cm thick. Yam, wolfberry, cinnamon meat cleaned into a large cup. Frying pan on the fire, under the cooking oil, add beef slices stir-fried, into the wine stir-fried evenly into the large cup, ginger on top. Frying pan on the fire, add boiling water, salt, Shaoxing wine, open and put a lid on the big cup, into the steamer until soft, take out the ginger, green onions on the table.

Features: clear soup flavor fresh, soft and smooth meat.

Functions: tonifying the spleen and stomach, benefiting the essence and blood.

10 "peanut beef stew (Figure)

Materials:

500 grams of beef, 100 grams of peanut kernels, ginger, scallion, yellow wine, salt, each appropriate amount.

Practice:

1. Soak the peanut kernels in boiling water and then remove the clothes.

2. Beef washed and cut into small pieces, put people in boiling water slightly scalded out, put people in a casserole, add 750 milliliters of water and green onions, ginger and yellow wine, boil over high heat and then skimmed off the floating foam.

3. Turn the heat to simmer until half-cooked peanut kernels, continue to simmer until cooked, add salt to taste.

Effects:Strengthen the body.

11 "beef stew

Features

Red color, soft and tender.

Raw materials

Beef rib plate meat five pounds; soy sauce five taels; salt two taels; green onion three; sweet noodle sauce one or two; one head of garlic; ginger five slices; peppercorns; dashi; cloves, cinnamon, cardamom, nutmeg, cinnamon, Angelica dahurica and other eight flavors **** half a taels

production

beef rib plate meat washed, control the blood water, saw blade cut into large squares, soaked in cold water for about Soak it in cold water for about thirty minutes, then put it into a pot of boiling water and cook it through. Re-exchange a pot of water and then cook the beef, to the froth up and patted away, add a variety of seasonings and herbs (to be wrapped in a cloth to the next use), with a warm fire slowly stewed into.

12 "curry potatoes stewed beef

Home to do curry dishes, not with turmeric and many other raw materials to make the "real" curry, but with the ready-made seasonings to do; domestic often see bags of curry powder and bottled oil curry, curry powder should be fried in oil to be used, frying, with a very small fire, the oil temperature can not be too hot, otherwise there will be a bitter flavor, curry powder fried, is the oil curry.

Home practice, different street "Daxing" beef soup, to use enough material, with good material, so that the curry out of the soup is not light, but thick sauce, mixing rice excellent.

First of all, to use beef, about two pounds of "white milk" or brisket, the more fat the more delicious, beef is easy to shrink, can be cut larger than usual. Beef flying water, and then submerged in hot water and higher than the beef inch, until the water boils with the fire slowly simmering. This dish, to a few hours, the water should be higher than the beef inch. Then, ask for two onions, cut them in pieces and put them into the pot to cook with them. There are two ways to put onions, one is fried and then put, this practice finished product flavor is not fragrant; there is a raw onion pieces directly put and beef with cooking, after the water boils, there will be a very strong smell of stinking onions out, but also smoked people in tears, but this practice, about half an hour later, the aroma overflowing, it can be said that "the first stink after the fragrance of".

The onions, such as beef, cooked together for two hours, during which time, until all the onions melted, do not see the slightest slice of onion until. Then use the new taro two, two carrots, respectively, peeled and cut into pieces with the knife, into the pot with the cooking, about half an hour later, the taro began to crisp, you can add the oil curry, such a method of preparation, to half a bottle of oil curry, if inexperienced or different tastes, you can add a few times, add a taste, until satisfied.

After the taro pastry, people have to guard the side of the pot, and to keep stirring, one to not stick to the bottom, two, in the process of stirring to let the edges of the taro fall down, thickening the soup consistency. In this way, while cooking and stirring, about half an hour, put salt, can be served.

13》Beef stew with pumpkin

Ingredients:

250g lean beef (such as beef tendon, leg meat), 500g pumpkin

Seasoning:

Ingredients A: 2 green onions, 10-15 slices of ginger, 1 tbsp yellow wine

Ingredients B: 1/2 tsp salt, 1 tsp sugar, 1/2 tsp monosodium glutamate.

Practice:

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

2. Pumpkin A material cleaned, peeled and cut into pieces, add beef soup, with the stew until cooked, then add B material can be seasoned.

3. Until the eggplant is almost soft, first add sugar, and then a little monosodium glutamate (MSG), pour in the shredded meat, and then stir-fry for 3-5 minutes