Beef brain meat eat up the flavor is very good, is very suitable for stewing, first of all in the stew beef brain meat before, do not need to blanch, if the first blanching, and then put into the pot stewed to eat, then the beef is very easy to appear to become firewood. And the beef brain meat should be in cold water in the pot, with the rising temperature of the water, the blood in the beef brain meat will be solidified, and then slowly precipitated.

When stewing beef brain meat, we can prepare some tea leaves, put the tea leaves with gauze wrapped, directly into the pot, and then stewed with beef brain meat to eat, this time the beef can be very quickly stewed, stewed, and will not affect the flavor of the beef brain meat itself. You can also put some dry mustard on the cut beef brains and let it sit for a few hours, then wash it with cold water and eat it, and the beef is easier to cook.

Stewing beef on the brain meat, we can use ginger, because ginger can be flavored to remove fishy, but also can play the effect of tenderizing beef. If we are worried about cooking out of the beef, eat up the texture is relatively old and hard, then we can wash the ginger, cut into small pieces, and then mashed, we put the ginger into a gauze bag, squeeze out the ginger juice in the ginger, and then we put the ginger juice into the beef, after stirring evenly, you can let the beef on the brain meat evenly dipped in the ginger juice, and put at room temperature, placed on the time of about an hour! Then you can cook it and eat it. This is the beef on the brain meat flavor is very strong, and can avoid the spicy flavor of ginger affect the taste of beef.