Methods

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Home Practice I

Ingredients: beef rib plate meat five pounds; soy sauce five taels; salt two taels; onion three; sweet flour sauce one or two; one head of garlic; ginger five slices; peppercorns; Chinese cooking ingredients; cloves, cinnamon, cardamom, nutmeg, cinnamon, Angelica dahurica, and other eight **** one or two.

Procedure: Wash the beef rib plate meat, control the blood, saw blade cut into large square, soak in cold water for about thirty minutes, 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, to be floating foam floating up after skimming, add a variety of seasonings and medicinal herbs (to be wrapped in a cloth for the next time), with a warm fire slowly simmering that is complete.

Tips:

Stewed beef other series (14 pictures)

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

2, strong fire boil, 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, 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.

4, the day before the stew, first with mustard on the surface of the meat 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 (1 kg of beef 2-3 tablespoons of wine or 1-2 tablespoons of vinegar) stewed beef, can make the meat more tender.

7. Put a few hawthorns or slices of radish to make the beef cook faster and get rid of the odor.

Beef stew pictures (18)

8, cook beef, in order to make beef stew fast, stew 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: "choose the right meat to the road soup to be wide, soy sauce base less salt; how much of the ingredients put together, the fire is appropriate meat rotten".

Home-style practice two

Instruments: the general public always love to buy parts of the bright red meat to do beef stew. In fact, this category is more suitable for stir-fry. If you use it as a stew, the meat will be tight and firewood. There are many parts of beef that are suitable for stewing, such as tendon, loin plate, bow mouth, chest, outer spine, etc., accounting for about 70% of the whole beef. 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, the meat is fluffy, 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.

Process:

Mixing soup. Add enough warm water in the pot (to the meat shall prevail, the pot type is not limited), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce), stirring with chopsticks, at this time the sauce dregs sink to the bottom of the soy sauce froth floats up, with a strainer to fish net dregs, skimming off the froth, in order to ensure that the soup color and not mixed. The soup can not use soy sauce, because soy sauce contains bitter sugar color, will make the broth slightly bitter, stewed meat flavor is greatly inferior. Soup should be added at 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 is both 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 spices. General condiments are cloves, cinnamon, sweet licorice, pepper, dashi, cumin or pepper, dashi, cinnamon. No matter what garnishes 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 condiments can be used 20 peppercorns, 4 to 5 daikon, 3 to 4 pieces of cinnamon, 3 to 4 pieces of green onion inches long, ginger 1 piece of incision (do not cut off), garlic 4 to 5 cloves. Will be accompanied by a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times.

Fire: spices into the pot that is covered with a pot lid, large open lift the lid open pot stew, by volatile bloody flavor. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the beef texture is rotten, the soup is beautiful color is 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 old beef. If you buy more beef, you can apply a layer of dry mustard to the beef on the first day of cooking, and rinse the meat before cooking. Beef treated in this way is not only easy to cook, but the meat becomes tender. 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, cook beef (lamb) meat, put two or three shell walnuts and or a few hawthorn, not only cooked fast, and go stink.

4, braised beef, add a small amount of potherb mustard, can make the meat flavor.

Trick: ginger is seasoning, but also tenderize beef. If the beef is old and hard, 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 slices uniformly stained with ginger juice, placed at room temperature for about 1 hour, you can cook. With this method of tenderization of beef tender and palatable, strong flavor, and no ginger pungent flavor.

To stew the beef, add a few slices of hawthorn to the pot, and stew slowly over a gentle fire to 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 will not only preserve the nutrients in the meat, but also the flavor is particularly fragrant.

Beef stew in red wine

Cuisine: French.

Practice: stew.

Flavor: other flavors.

Main ingredient: beef (rump).

Accessories: 1 carrot, 1 onion, dry celery, 1.

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

Practice:

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

2, pour red wine and olive oil, add the above ingredients to the spices together marinated for 24 hours;

3, marinated in the beef and vegetables, respectively, fished out of the drain, the beef drained and sauteed in a small amount of oil;

4, Beef sautéed well after the fishing oil control, another pan frying vegetables, sautéed hot, add tomato sauce and a little butter and sauté together;

5, vegetables sautéed until raw, add the beef and sautéed with two tablespoons of flour, stirring until the flour is cooked, add broth and red wine to boil;

6, after boiling to a medium-low heat to continue to simmer for 1.5 hours.

Beef stew with cabbage

Main ingredients: 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.

Practice:

1, beef washed and cut into pieces, put into cold water to boil, remove the tap water rinse clean;

2, the pot of water poured out, the pot of oil is hot, put the ginger (large pieces of a little bit of, like to eat spicy and then put the dry chili pepper), and then the beef pieces into the pot to open the frying, feel almost, the meat don't black on the line, pour into the cold water, the water covers the beef, put the Old soy sauce, five spices, star anise. Do not put salt at this time, otherwise the beef is not easy to rot.

3, cold water rolled, it changed to small fire stew, almost to stew on one or two bells, in the middle to see, if the water boiled dry can add some more water. When you feel that the beef has been rotten, stewed;

4, you can first wash and cut the cabbage fried;

5, then, even with the soup with the beef together, put salt, soy sauce, and then stewed for about half a clock (by feel it), start the pot.

6, this dish can also be used for beef noodles, delicious.

Potato beef stew

Main ingredients: beef, potatoes, carrots, corn.

Accessories: cumin, peppercorns, anise, cinnamon, allspice, scallions, soy sauce, salt, ginger.

Practice:

1, beef cut evenly into small pieces, cold water into the pot, turn on high heat;

2, after the water boils pour onions, ginger, cinnamon, anise, cumin, sesame leaves, pepper, cover the stew over low heat for 1 ? hours, stewing the process of skimming the froth with a spoon;

3, potatoes, carrots, carrots cut hobnail blocks, corn, cut into small segments, stewing beef pot to join the potatoes, carrots, corn pieces;

4, pour a little soy sauce and mix well;

5, pour a little salt to taste, simmer for 10 minutes. [1]?

Nutritional value

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Beef is a tasty and healthy meat that provides protein, minerals and vitamin B complex, including niacin, vitamin B1 and riboflavin. Beef is the best source of daily iron requirements. The average fat content of lean beef is only 6 percent, while tender beef contains 3.7 percent and very few calories.

Beef is lower in cholesterol than chicken, fish and eggs, and moderate fats are an essential part of a healthy, balanced diet. They provide the fatty acids needed to absorb vitamins A, D, E and K and are a concentrated source of energy. Essential fats found within beef include monounsaturated fats, which have health benefits, and studies have shown that some monounsaturated fats can help lower cholesterol. Refined beef contains low cholesterol compared to other foods. In terms of volume, it is lower in fat and calories than other foods, including peanuts and most dried milk .

Beef is rich in carnosine, which is found in beef more than any other food, making it especially effective for muscle growth and strength. During the first few seconds of a workout, creatine is the source of fuel for the muscles and replenishes adenosine triphosphate, which allows the workout to last longer.

Beef contains vitamin B6. The more protein you need, the more vitamin B6 you should add to your diet. Beef contains enough vitamin B6 to boost the immune system and promote protein metabolism and synthesis, which helps the body recover from intense training.

Beef contains carnitine. Chicken and fish are low in carnitine and sarcosine, while beef is high in them. Carnitine is primarily used to support the metabolism of fat and produce branched-chain amino acids, an amino acid that plays an important role in muscle growth for bodybuilders.

Beef contains potassium and protein. Potassium is a mineral that is relatively absent from most athletes' diets. Bottom levels of potassium inhibit protein synthesis as well as growth hormone production, which affects muscle growth. Beef is rich in protein.

Beef is a low-fat source of linoleic acid. Beef is very low in fat but rich in bound linoleic acid, potential antioxidants that can be effective in combating tissue damage caused during exercise such as weight lifting. In addition, linoleic acid acts as an antioxidant to maintain muscle.

Beef contains zinc and magnesium. Zinc is another antioxidant that helps with protein synthesis and promotes muscle growth. Zinc works with glutamate vitamin B6 *** to boost the immune system. Zinc, in turn, supports protein synthesis, builds muscle strength, and improves the efficiency of insulin anabolism.

Beef contains iron. Iron is an essential mineral for blood production, and in contrast to the pitifully small amount of iron found in chicken, fish, and turkey, beef is rich in iron.

Beef contains alanine. Alanine works to produce sugar from dietary protein. If you are not consuming enough carbohydrates, alanine can supply the energy your muscles need to alleviate the deficiency so that you can continue training. The great thing about this amino acid is that it frees the muscles from the heavy burden of supplying energy.

Beef contains vitamin B12, which is essential for the production of cells, the red blood cells that bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, which supply the body with the energy it needs to perform intense training.

Diversify your beef consumption. Eating chicken breasts day in and day out for weeks or even months at a time can seem tiresome. Beef, on the other hand, has a variety of flavors and textures in the hindquarters, flanks, upper loin, and thinly sliced meat, which is not the same as the monotonous chicken breast.

Modern medical research has proved that beef protein is rich in essential amino acids, so the elderly, children, weak and recovering from illnesses eat beef is very suitable.

The chemical composition of beef varies according to the type of cattle, gender, age, growth areas, feeding methods, nutritional status, body parts.

The research proved that beef also contains a variety of nitrogen-containing substances, special ingredients, such as: inositol, xanthine, hypoxanthine, taurine, low molecular weight proteins (such as intermediate, peptones), peptides (such as myosin, goose peptide), amino acids (such as alanine, glutamic acid, aspartic acid, leucine), uric acid, urea ammonia; nitrogen-free compounds, such as fats, lactic acid, glucose, inorganic salts and so on, these and a part of the unidentified. These and a part of the human body has not been explored essential components, so that beef on the table is very popular, in the meat among the leading.

Medicinal value

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Beef is a good food, no doubt, but in the enjoyment of the delicious, will not think of it is also a good medicine? The main effects of beef are: tonifying the spleen and stomach, benefiting qi and blood, and strengthening the muscles and bones. The main treatment: deficiency win, thirst, spleen weakness, fetish accumulation, edema, waist and knee alcoholism soft