practice a

production of ingredients

beef ribs plate meat five pounds; soy sauce five taels; salt two taels; green onion three trees; sweet noodle sauce one or two;

beef stew pictures (18)

garlic a head; ginger five slices; peppercorns; dai maio; cloves, cinnamon, cardamom, nut, cinnamon, Angelica dahurica eight flavors **** one or two< /p>

Production process

Wash the beef rib plate meat, control the blood, saw knife cut into large squares, soaked in cold water for about thirty minutes or so, put into a pot of boiling water to cook through and fish out. Re-exchange a pot of water and then boiled into the beef, when the foam up and patted away, add a variety of seasonings and medicinal herbs (to be wrapped in a cloth for the next time), slowly stewed over a warm fire into.

Tips

1, stewed beef, you should use hot water, do not use cold water, because the hot water can make the surface protein of beef quickly solidified.

Beef stew other series (14 pictures)

Prevent the loss of amino acids in the meat and keep the meat flavor fresh.

2, strong fire after boiling, uncovered stew 20 minutes to remove the odor, and then cover, change to micro-fire, so that the soup surface floating oil to maintain a certain temperature, in order to play the role of stew.

3, in the boiling process, salt should be put into the late, the water should be added at a time, if the water is found to be too little, you should add boiling water.

4, the day before the stew, first with mustard on the surface of the meat to smear, before stewing meat with cold water to wash off, so not only cooked faster, and tender meat.

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

6, add some wine or vinegar (according to 1 kg of beef put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar ratio) stew beef, can make the meat more tender.

7, in the meat put a few hawthorn or a few slices of radish, that is to make the beef cooked faster, but also can drive away the odor.

8, boiled beef, in order to make beef stew fast, stewed rotten, add a handful of tea (about the amount of a pot of tea, wrapped in gauze) with the cooking, meat quickly rotten and taste fresh. Cooking beef and other tough, hard meat and game birds, add some vinegar can make it soft. Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "Selection of meat on the road soup should be wide, soy sauce base less salt; how many ingredients together, the fire is appropriate meat rotten".

Practice two

Making ingredients

The general public always love to buy some of the parts of the bright red meat to do beef stew. In fact, this category is more suitable for stir-frying. If you use it as a stew, the meat will be 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.

Production process

Mixing soup:

Add enough warm water to 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 soy sauce froth floating, with a strainer to fish net slag skimming the froth to ensure that the meat soup colored and not mixed. The broth is colored but not mixed. The 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 the ingredients 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 onions inch-long, 3 to 4 sections,... Ginger 1 cut (do not cut), 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:

Species 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, 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.

PS:

1, cook the 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 rinsed and then under the pot. This treatment of beef, not only easy to cook, and tender meat. Cooking with some wine or vinegar will cook it faster.

2, cooking beef, first sew a gauze bag, put a small amount of tea, the bag tied, into the pot with the beef with the stew, so that the beef cooked quickly, the flavor fragrance.

3, boiled beef (lamb), put two or three shelled walnuts and or a few hawthorn, not only cooked quickly, and go to the stink. 4, braised beef, add a small amount of potherb mustard, can make the meat flavor.

Making tips

Ginger is not only a seasoning, but also can 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 the ginger put 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 as needed. With this method of tenderization of beef tender and palatable, rich flavor, and no ginger pungent flavor.

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

Method three

Beef stew in red wine

Making materials

Cuisine: French, Practice: stew, Flavor: other flavors,

Main ingredient: Beef, (rump);

Substantive ingredients: carrots, 1, onion, 1, dry celery, 1;

Seasoning: 1 bottle of red wine, broth, onion 1, white pepper 10, thyme 1 pinch, cinnamon 1 slice, olive oil 2 tablespoons, a little salt, sugar moderate, 200 grams of tomato sauce, meat kohl;

Red wine stewed beef practice:

1, cut the beef into large chunks, carrots cut into hobnail pieces, celery cut into small sections, onion cut into square slices;

2, pour red wine and olive oil will be added to the spices of the above ingredients marinate together for 24 hours;

3, marinate the beef and vegetables were fished out and drained, beef drained and sautéed with a little oil;

4, beef sautéed and fished out of the oil control, and another pan sautéed vegetables vegetables sautéed and heated up add such as ketchup and a little butter sautéed together;

5, vegetables sautéed until raw, then add the beef with sautéed and sprinkle in two spoons of flour, sautéed until the flour is cooked add the The soup and red wine came to a boil;

6. After boiling, change the heat to medium-low and continue to simmer for 1.5 hours.

Practice 4

Beef stew with Chinese cabbage

Main ingredients: Chinese cabbage (mussels) 500 grams, tofu (South) 300 grams;

Seasoning: 15 grams of green onion, 15 grams of ginger, 8 grams of salt, 2 grams of pepper, 5 grams of chicken powder;

Methods:

1. Boil, will be removed from the beef with tap water rinse clean;

2. will be poured into the pot of water, the body of the pan in the oil is hot, into the cut ginger (large a little bit, like to eat spicy can then put some dry chili), and then the front ready to pour the beef block into the pot to open the frying, feel about it, the meat don't black on the line, pour into the cold water, the water over the beef, put the old soya sauce, five spices and star anise, (at this point) Never put salt, otherwise the beef is not easy to rot).

3. Cold water has rolled, then change the small fire to start stewing, almost to stew on a clock or two, in the middle of a look, if the water boiled dry can add some more water. When you feel the beef has been rotten, then the beef is stewed.

4. You can first wash and cut the cabbage stir-fried;

5. Then, even the soup with beef together into the pouring, put salt, soy sauce a little, and then stew half a clock or so (by feel la), start the pot la ~ ~ ~, 3. This dish can also be used for the following, beef noodle, so delicious ah.

Practice 5

Beef stewed with potatoes

Main ingredients: beef, potatoes, carrots, corn

Accessories: cumin, pepper, star anise, cinnamon, sesame seeds, scallions, soy sauce, salt, ginger

1. Beef cut into small, even pieces. Beef pieces of cold water into the pot . Turn on high heat.

2. When the water boils, pour in green onions. Ginger. Cinnamon. Anise. Cumin. Cumin. Pepper. Cover and simmer on low heat for 1 1/2 hours. Stewing process with a spoon to skim the foam.

3. Potatoes. Carrots cut into cubes. Corn cut into small pieces, beef stew pot add potatoes. Carrots. Corn pieces.

4. Pour in a little soy sauce and mix well.

5. Pour a little salt to taste. Stew on low heat for 10 minutes.

6.