Accessories: 1 stewed meat packet, 1 grasshopper, 3 star anise, 1 nutmeg, 3 slices of Angelica dahurica, 5 cloves, onion and ginger, 5 grams of tangerine peel, 3 dried chili peppers, 2 teaspoons of Pixian Douban sauce, 3 slices of sesame seeds, moderate amount of light soy sauce, moderate amount of soy sauce, moderate amount of salt

Practice

1. Cut into pieces, soak treatment

2. Preparation of seasonings: stewed beef packet 1, three or four leaves, cinnamon, star anise 2, 1 fruits of grass, 3 slices of Angelica dahurian dahurica, meat kou 1 dried chili two three, Chenpi 5 grams, cloves three or four, green onion cut large section, ginger 1 piece of patting sprinkle, 1 grass 1 patting sprinkle nutmeg patting broken. (pat crushed nutmeg, cloves, peel and other fine spices into the package, to prevent the stewing process too much scum.

3. Beef cold water into the pot, the water boiled skimmed foam.

4. Blanched beef fish out to control the water.

5. Put a little cooking oil in the pot, put Pixian bean paste, cinnamon, star anise, dried chili peppers, green onions, ginger and other seasonings stir-fried over low heat.

6. Stir fry seasoning, put the blanched beef

7. Stir fry on low heat for three or two minutes.

8. Add hot water over the beef.

9. Pour into the cooking pot, add the old pump to adjust the color and raw pump to enhance the taste.

10. Set the fire on high heat to boil, change the fire to simmer.

11. Stew about thirty minutes, add salt, continue to stew over low heat.

12. Stew until the beef is soft and rotten.

13!

Which spices are better for beef stew?

First we need to understand beef. Beef is rich in protein, and its amino acid content is closer to the human body's needs than the pork we often eat. Beef is sweet and flat in nature, and eating beef in winter also has the effect of driving cold and warming the stomach.

Beef is so good, it is estimated that many people in the home is just a stew. So, in the end, how to do not only fully retain the nutrients of beef, but also let the taste buds turn over? Today, Bear will share a recipe for braised beef spices, as well as detailed practice.

1, blanching. Beef after changing the knife, put the water to soak for two hours, midway to change four or five times the water. Add water to the pot, beef cold water into the pot, the water boiled after the beef out. Next, put the blanched beef into the hot water to further clean the blood foam. Remember never use cold water to rinse, this time the beef in cold water will quickly shrink, not easy to remove clean just overflow of blood, and cooked beef taste is not good.

2, spices and other. Here according to the amount of 2 pounds of beef with spices. Spices do not have to be more, but to apply to be good.

Clove 0.5 grams (to increase the aroma, in addition to the fishy taste of stink)

Anise 2 grams (to go to the fishy taste)

1 gram of coriander leaves (to increase the aroma in addition to odor)

Cuscutta 2 grams (to increase the taste of fishy taste)

Cinnamon 2 grams (to increase the taste of odor)

Coriander 2 grams (to increase the taste of flavor)

5 grams of dry chili pepper (taste increase, to

5 grams of red peppercorns (to add flavor and remove odors)

30 grams of green onions, ginger and garlic (to add flavor and remove odors)

30 grams of rock sugar (to add freshness and color)

10 grams of cilantro (for freshness and flavor)

2 tsp. of soy sauce each (to add freshness to the soy sauce, and color to the soy sauce)

1 tsp. of rice vinegar (for fast-cooking beef)

1 bottle of beer (to add flavor and flavor to the beef)

1 bottle of beer (for freshness and flavor)

1 bottle of beer (for freshness and color)

Salt to taste

3.

Ignition on the pot pour canola oil. Oil to fifty percent of the heat into the spices (dry ingredients) stir-fry, until the sugar melted and changed color, put the beef stir-fry color, continue to add the old soy sauce color, add water to simmer, add rice vinegar, after the water boiled and adjusted to medium-low fire to cook for an hour, add the beer continue to cook until the beer juices, you can get up the pot, sprinkle with parsley, a complementary medium, zhi nao yiqi, freshly spiced red braised beef on the stomach and freshly spiced is done.

Today's sharing is here. If you like food, please pay attention to the small farmers bear bear.

Many people think that beef is delicious but not good cooking, compared to pork is practically not good to make, especially the stink and taste, some people at home are using pressure cooker pressure, made of beef and stink and firewood, on their own culinary skills have lost confidence, but it is nutritious, so that people persevere in the pursuit. Today I will share a few tips so that you can make delicious beef stew at home.

What kind of beef is good for stew?

Beef tenderloin is suitable for frying, not suitable for stewing, all lean eat up firewood, better is the beef tendon and brisket, fat and thin, tendon, oil, eat up chewy.

Beef stew can put what seasoning?

Beef stew ginger and garlic is essential, in order to suppress the fishy flavor of beef, you can put pepper, anise, cumin, sesame leaves, cinnamon, cardamom, nutmeg, cinnamon, Angelica dahurica, etc., these spices are strong in flavor, can not be more than one, not to put all, put some orange peel or hawthorn, beef is more likely to be soft and rotten oh. Seasonings in addition to the usual salt and chicken powder, you can also add wine, soy sauce, soy sauce and so on.

Beef stew with what good?

Beef + potatoes, stomach and stomach protection, but also with radish, taro, tomatoes, pumpkin, do it all very nutritious.

Ingredients: 400g of beef brisket / 1 carrot / cilantro segment

Spices: 3 dried chili peppers / 5 peppercorns / 1 piece of coriander / 1 star anise / about 15 cumin / 1 piece of orange peel / 3 slices of dried hawthorn

Seasoning: Salt / Chicken Powder / Sugar? tsp / beer 2 tbsp / soy sauce 2 tbsp / dark soy sauce? tbsp/pepper 1 tbsp/green onion/ginger/garlic