How to make delicious beef stew with pressure cooker

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Remember that ginger can make beef tender.

Ginger is not only a condiment, but also can tenderize beef. If the beef is found to be a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put the Jiang Mo into gauze to squeeze out the ginger juice, mix the ginger juice into the cut beef shreds or slices, stir evenly so that the surface of the beef slices is evenly stained with the ginger juice, and leave it at room temperature for about 65,438+0 hours to cook as needed. Beef tenderized by this method is tender and delicious, with rich flavor and no spicy taste of ginger. In addition to boiling beef, in order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook it together. Meat will soon rot and taste fresh.

When cooking beef and other hard meats and game, adding vinegar can soften them.

Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "

Choose meat: Most people always like to buy some parts with bright red shredded pork for beef stew. In fact, this direction is more suitable for cooking. If it is used for stewing, its meat quality will be more compact. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.

Stir the soup: add enough warm water to the pot (whichever is not meat, the pot type is not limited), add a proper amount of yellow sauce, commonly known as "base" (500g meat, 50g sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Remove the foam from the residue with a sieve to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. Adding it to the soup will make the broth slightly bitter, and the stew will taste much worse. The amount of soup should be filled at one time, not halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. Meat will become hard and hard, and it is not easy to chew and swallow. Add some salt after the soup is mixed.

Feeding: put the cut and washed beef into the pot, and then add the seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, fennel and cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.

Temperature: cover the lid when the ingredients are put into the pot, and stew the pot when it is wide open, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is good, as long as the heat is well controlled. That is, after the fire boils, deflate for 5 minutes, close the safety valve, change it to medium fire after 20 minutes, and wait for another 20 minutes.

PS:

1. Boil old beef. If you buy a lot of beef, you can spread a layer of dried mustard on the beef on the first day of cooking and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also fresh and tender. Add some wine or vinegar when cooking, and it will cook faster.

2. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves, tie the bag tightly, and put it in the pot to stew with beef, so that the beef is cooked quickly and tastes fragrant.

3. When cooking cattle (sheep), put two or three walnuts with shells or a few hawthorn, which not only cooks quickly, but also tastes bad.

4. When braising beef, add a small amount of wild vegetables to make the meat delicious.

How to stew beef

Spicy roast beef

Ingredients: beef ham 1 kg, soy sauce15g, soy sauce 50g, yellow rice wine 20g, refined salt10g, fennel15g, onion 20g, cinnamon10g, ginger 20g, star anise 5g.

Features: golden red, fragrant and delicious, salty and spicy.

Production method:

1. Wash beef, remove fascia, cut into pieces with a length of 9 cm and a thickness of 5 mm, put them in a boiling water pot, remove blood foam and take them out. Wash, remove and control water in a cold water basin.

2. Heat a wok, add sesame oil, add white sugar after heating, stir-fry until it is brown, add yellow wine, add beef soup, pepper segments, soy sauce, onion and ginger pieces, salt, monosodium glutamate, five spices (fennel, cinnamon and aniseed are wrapped in gauze), white sugar and beef slices, boil over high fire and stew over low fire.

Orange beef

Features: This dish is reddish brown with luster, crispy meat, salty and sweet, spicy orange peel, not only delicious, but also appetizing.

Ingredients: a catty of beef and ham; Ginger; Soy sauce is four yuan; Garlic five points; One dollar for refined salt; Dried Chili powder is two yuan; White sugar is five yuan; Pepper powder; One or two sweet wines make juice; Five yuan of sesame oil; Chenpi is a money; Monosodium glutamate; Onions; edible oil

Production process:

1. Wash the beef and cut it into diced meat with five squares. Cut the dried tangerine peel into nail slices (soak in hot water for two minutes to remove the sweetness of dried tangerine peel and reduce the bitterness), cut the onion, cut the ginger into small pieces, and slice the garlic.

2. Put the pot on the fire, heat it with cooking oil, stir-fry the diced beef until dry, add boiling water (submerge the diced beef), boil it with high fire, skim off the oil foam, switch to low fire, cover the pot, and pour it into a bowl until cooked.

3. Wash the original pot, add cooking oil, dried tangerine peel, scallion, ginger slices, garlic slices, Chili powder and fermented juice, stir-fry a few times, add beef, soy sauce, salt, sugar and monosodium glutamate, dry the soup with strong fire, sprinkle with pepper powder, pour sesame oil, and stir evenly to serve.

How to stew beef?

Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and switch to a low fire to play the role of stewing.

In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, you should add boiling water.

Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.

Add some wine or vinegar. 1 kg beef is stewed with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar, which can also make the meat soft and rotten.

Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.

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Braised beef with carrot

Put the beef in a boiling pot and add water to remove the smell of blood. Then scoop it up, put it in a clay pot, pat a piece of ginger and a little pepper, and stew the beef with water. When the beef is tender, add white radish and a little salt \ monosodium glutamate \ pepper.

This dish is delicious and has the effect of nourishing the stomach and moistening the fields.

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Braised beef (potato)

Good beef, cut into pieces, heat the oil in a pan, fry the meat dry, add a little cooking wine, fry it dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, fry, add water, submerge the meat, boil it, and then use a casserole or iron pan to cook it (keep the water boiling) for 1-2 hours.

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Tomato stewed beef ingredients: beef, tomatoes, potatoes (can absorb oil and meat, so that soup is not greasy)

Ingredients: aniseed, pepper powder, onion, ginger, cinnamon, cooking wine, soy sauce, sugar, salt and chicken essence.

Practice: add a little oil, add aniseed, pepper powder, onion, ginger, cinnamon and beef, stir-fry a few times, add potatoes and tomatoes, add broth (cold water is also ok), add sugar, soy sauce, cooking wine and chicken essence, simmer for 45 minutes on low fire, and add salt according to taste.

The soup made is tender, smooth and delicious, not greasy.

There is another trick. If the beef stew takes too long, you can stew the beef with milk (must be fresh milk) for 20 minutes before making soup, and then take out the stew. Beef stew with milk tends to become soft and tender. Interested friends can try it, which can save about 30 minutes compared with normal beef stew.

Braised beef practice

Exercise 1:

Ingredients: 500g beef, 300g radish, 20g onion, 20g ginger, 20g cooking wine, a little salt and sugar, 8g pepper, 8g monosodium glutamate and 400g peanut oil.

Exercise:

1, beef is cut into pieces, onion is cut into long sections, and ginger is chopped. Peel radish, cut into pieces, oil until half cooked, and take out;

2. Skim off the foam with boiled beef, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to taste, and simmer until the radish is rotten.

Exercise 2:

1。 Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it.

2。 Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour.

3。 In another wok, stir-fry a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes.

4。 Add the fried sauce to the beef pot, add the crystal sugar and continue cooking 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate.

5。 Turn off the heat until the juice is thick and the meat is rotten.

You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. The burning process can also make beef more delicious.

First, put the beef in a pot and add water to boil. When the water rises, skim off the foam. Pick up the meat and cut it into pieces (preferably diced). Put the pot on the fire, put the beef in the pot and fan it dry, and pick it up for later use. Put lard and vegetable oil into the pot, add pepper and Pixian watercress (produced in Chongqing). Add a little sugar to taste, stir-fry beef, color the meat, add salt, soy sauce, ginger and other ingredients to stir-fry, add water and simmer for two hours. If it takes too long, add water and cook in a pressure cooker. Friends who like spicy food think Pixian watercress is not exciting enough, so add some red pepper to burn. Sprinkle coriander powder when eating.

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Braised beef materials: beef 200G, carrot 1, mushroom 3, onion 1, aniseed 2, garlic 2, ginger 1, onion 1, soy sauce 1, liquor 1, and oil 1.

1. Wash beef and cut it into 2CM pieces; Shred carrots and roll them into small pieces; Cut the onion obliquely; Chop onion and mash garlic; Sliced ginger; Soak mushrooms in water and cut them in half.

2. Heat oil in the pot, add green onions, ginger slices and aniseed and stir fry. Then add beef, stir fry, add red bean paste, soy sauce, white wine and salt, mix well, add appropriate amount of water, add mushrooms after high fire, and simmer for 20 minutes.

3. Add carrots and garlic and stew for another 20 minutes. When the soup thickens, add chicken essence. Sprinkle chopped green onion on pans and plates.

A bowl of delicious braised beef will do.

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The characteristics of braised beef: the famous northern cuisine, cooked beef is deep red in color, tender in meat and thick in juice, which has the effects of nourishing the spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.

Ingredients: 500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.

Cooking method: Cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in an oil pan, then add spicy bean paste, stir-fry beef pieces, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add beef soaked in water, and cook slowly on low heat until the juice is thick and the meat is crispy.

Stewed beef with potatoes

Sichuan cuisine is made of watercress, but it tastes better with chopped pepper sauce from Hunan.

Exercise:

1. Heat the oil pan, add ginger slices and chopped Chili sauce and stir-fry until fragrant (according to personal taste, a little more is spicy).

2. Add the chopped beef and continue frying.

3. Put a proper amount of soy sauce, cooking wine, star anise, fragrant leaves and pepper into the pot, and add water.

If there is a pressure cooker, pour everything into the pressure cooker. According to my experience, after steaming on the stove and stewing for 15-20 minutes, the beef will definitely go bad.

5. After the beef is stewed, when the pressure cooker is angry, add the vegetables you want to match (potatoes and the like, but personally, stewed white radish tastes better).

Beef seasoned with soy sauce

Ingredients: fresh beef (2g Amomum villosum, 2g cardamom, 2g clove, 2g cinnamon, 2g aniseed and 2g fennel are packed into small bags with gauze), onion, ginger, a little garlic and pepper for later use.

Cleaning: First, put the selected beef in clear water, soak it for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times.

Ingredients: fresh beef tendon 3.5 kg.

Production method: after cleaning, put it in a pot, boil it with cold water, and clean the blood foam. Add seasoning bag (star anise, cinnamon, pepper, fennel, tsaoko, clove, etc. ), put some at home, pat the ginger and put it in. After boiling for half an hour, add salt and soy sauce and cook for about two hours. Cease fire after stopping for half an hour, stew in the pot for about an hour, and then slice and serve.

Grilled Beef with Cumin

Slice the beef (pay attention to the horizontal stripes when cutting the beef), add salt/monosodium glutamate/cooking wine/pepper/egg white/water starch, and add a little salad oil to catch it thoroughly. (it is best to put it for a while; If you have tender meat powder/spiced powder, you can put some), onion/green pepper slices, coriander slices.

Add a little oil to the pot, stir-fry ginger and onion until fragrant, then add beef to disperse, add onion and green pepper to stir-fry constantly, then sprinkle pepper noodles/Chili noodles/cumin powder, and sprinkle coriander to stir well. Serve.

In addition, if there is an oven, you can also use the roasting method: slice the beef horizontally, add salt/cooking wine/pepper/allspice powder/egg/monosodium glutamate, then add salad oil and let it stand for a while, and finally add pepper noodles, pepper noodles and cumin powder and mix well to roast.

Beef jerky

Dice the beef and blanch it with boiling water first. Because I don't use a pressure cooker, it takes a long time to cook. Switch to freshly boiled beef. Add salt, onion, garlic, star anise and other seasonings.

Wait until it is almost cooked, then take out the beef. Don't throw these soups away, make another beef persimmon soup.

Then change the wine, there is no strict requirement for wine, red wine will do. Just keep cooking and cooking until the beef is rotten and the wine smells in.

Boil the wine until it dries. At this time, take out the beef jerky and bake it in the microwave for a few minutes. This is to remove water from beef, but be careful not to burn it.

If you use a pressure cooker in this step, it will be much easier. Just cook the beef and cook it with wine. There is no need to cook it in water before cooking it in wine. Then put the beef in a pan without oil, and add curry powder to fry. Pay attention to curry powder because it is salty.

In addition: because wine is also sweet, it is recommended to put less or no sugar when cooking beef.