When many people stew beef at home, the taste is not as good as that bought back. The common problem is the woody smell of beef, and some of them taste a little hard. Eating beef is very tiring, and it is easy to plug your teeth after eating, which is very uncomfortable. If you want beef to be soft, rotten, tender and smooth at home, please remember that "3 put and 2 put", beef will be delicious, comparable to the skill of hotel chefs. Today, Bian Xiao will introduce the cooking method of this kind of beef in detail and know how to cook it for his family!
Prepare food in advance
Beef, shallots, ginger slices, rice wine, star anise, Amomum villosum, galangal, cinnamon, fennel, old rock sugar, salt, soy sauce, soy sauce, rice vinegar, monosodium glutamate and edible oil.
Buy back the beef in the cooking process and cut it into pieces. The beef itself has some blood. Soak in a large pot for 2 hours first, and the water in the middle will turn red. When the water becomes turbid, be sure to change the water in the fish tank in time, wash it several times and drain the surface water. At this time, put the cooked beef into the pot, add 2 times more cold water than beef, and drain it gradually. Pay attention to the water in the pot to be cold, don't use hot water, or it will smell.
When soaking beef in water, you must put three kinds of food, onion, ginger and rice wine, which can play a role in removing fishy smell and refreshing. The beef has no fishy smell and a stronger taste. Boil the water in the pot first, and then boil it for 20 minutes. At this time, there will be some pure white foam on the surface, which should be continuously scooped out and thrown away, so that the flavor of beef will be less. After cooking, fish out the beef, drain the surface water and put it in a basin for later use.
Add cooking oil to the pot, adjust the temperature to 60% heat, and directly put all the prepared seasoning star anise into the oil and fry until cooked. After frying, add beef, fry for about 10 minute, then pour in soy sauce, soy sauce, salt and old crystal sugar, add boiling water beyond beef, and gradually cook with low fire for 2 hours, so that the beef is fully flavored.
After two hours, the beef will be cooked. Stick it with chopsticks. If it can be easily pierced, it means there is no problem. At this time, you can turn off the fire, but cover it with a cover, so that the beef can be soaked for 4 hours after it is wet and cold, which can make the beef more fragrant. After four hours, you can take it off.
At this time, take out the beef, control the juice on the surface, and then cut it into pieces and put it on the plate. The beef is soft and rotten, and it tastes good, which is more fragrant than the chef in the restaurant.
Cooking tips When stewing beef, remember to "put three things aside" and add onions, ginger and rice wine, which can effectively remove the fishy smell of beef. Without garlic and pepper, these tastes are particularly strong, but they are not suitable for the aroma of beef. It is often superfluous to put it in, which is of little use to improve the taste of beef.