Mr. Huang Lei should be familiar to everyone. Huang Lei's cooking skills, in particular, are amazing. In the variety show "The Life I yearn for", his earnest way of cooking charmed many innocent girls. In one program, Mr. Huang Lei made a braised beef, which made other guests here salivate and shouted delicious! Huang Lei's braised beef is made of red wine instead of cooking wine, which is what makes it special. Before it's too late, let's introduce you to the specific practice. Suggest collection!
There are four kinds of beef: yellow cattle, buffalo, yak and cow, among which yellow beef is the best, especially suitable for home cooking. So how to choose a good piece of beef? There are three main methods: seeing, touching and smelling.
The taste of braised beef is characterized by delicious color, rich wine flavor, tender and chewy.
Step 1: Prepare the ingredients.
Ingredients: beef
Accessories: ginger, onion, red pepper, garlic, star anise and cinnamon.
Seasoning: soy sauce, soy sauce, cooking wine, red wine, rock sugar.
Step 2: Food processing
1. Slice ginger, cut onion, and mash garlic into minced garlic.
2. After washing the beef, cut it into small squares about 2 cm, then put it in a pot and blanch it with cold water. After the beef is boiled, skim the beef foam and take it out for later use.
Step 3: Start production.
1. Add oil to the hot pot, then pour the minced onion, ginger and garlic into the hot pot and stir-fry until fragrant. Add cinnamon, star anise and dried Chili.
2. Stir-fry the fragrance, add the beef and stir-fry over high fire until it becomes discolored.
3. At this time, add two spoonfuls of soy sauce, two spoonfuls of cooking wine and two spoonfuls of red wine, then add two spoonfuls of soy sauce to enhance the umami flavor, and then stir well.
4. When the beef is fried to taste, add appropriate amount of beef soaked in hot water. After the fire boils, cover the pot and stew for another hour. Beef cooked on low fire is more fragrant and delicious.
5. When I was a child, I opened the lid and saw that the soup was thick and the beef was bright red. Friends who like soft and rotten can stew more.
Spoon a spoonful of beef and delicious soup into white rice, and I really enjoy it. Delicious and delicious, simply delicious on earth!
Golden color, fat but not greasy, soft and instant at the entrance.
Although the raw materials of braised pork are simple, the whole production process is somewhat complicated and time-consuming. It takes time to work hard. If you don't have that much time to spend, the taste of this Soviet-style braised pork will not be authentic. Soak in cooking wine-/kloc-Wash pork belly in 0/5 minutes and cut it into two squares the size of mahjong tiles. Be careful not to cut the meat too small, which is easy to shrink and break, and don't cut it too big, which is not easy to cook and brittle. After cutting, put it into a casserole, add half a cup of cooking wine and soak it in cold water, so that the blood in the capillaries is soaked, and the cooking wine is easily absorbed by the meat fiber to remove the fishy smell. Generally, it can be soaked for about 15 minutes. Boil on high fire-wash the soaked pork belly for 30 minutes, then cook on high fire. At this time, we pay great attention to the amount of water put in. We should put it away at once, don't dry it, and add water. Even if we really need to add water, we should remember to add boiling water. Generally speaking, it is advisable to soak in water without meat and raise it by more than two inches. Add water to the pot and it will ignite. Turn the fire to the maximum. At the same time, dried hawthorn can make the meat fluffy and easier to burn. If there is no dried hawthorn, put half a spoonful of vinegar. After the water is boiled, continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This impurity is boiled blood. Take it out with a spoon and remove the impurities sticking to the edge of the casserole. Stew on low heat-after cooking on high heat for about 60 minutes and half an hour, you can stew on low heat. The size of the heat is subject to the boiling of the water surface, and the stewing time is longer, at least one hour, to make the meat crisp and tender. The reason why braised pork is delicious is this slow effort. Collect the juice in an iron pan for -30 minutes. When the meat paste can sink with chopsticks, replace it with an iron pot. Note that the meat is crisp and tender at this time. Hold it carefully and add soy sauce. This soy sauce is also quite learned. Generally, soy sauce is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization. It is dark in color and easy to color. It is suitable for braised pork, while soy sauce is salty and cannot be used. When coloring, the fire is a little bigger than when stewing just now, but not too big, because the meat is crisp and rotten, and the fire is easy to cook the meat. Open the lid and cook for half an hour, then add rock sugar, and the soup will gradually thicken. This process is called "juice harvesting". When collecting juice, you can gently turn the meat pieces, so that the color is more uniform. When the soup becomes thicker and more shiny, this classic braised pork is cooked.
The above methods are authentic and time-consuming. You can explore other methods according to your own preferences and tastes. The following are other methods we have chosen for you.
Hello, I'm Bing, and I'm glad to answer your question.
Huang Lei's method of braising beef in soy sauce is actually very simple, except that he uses red wine instead of cooking wine. Acidic substances in red wine will make beef cooked faster.
Firstly, prepare: 500g beef brisket, potato 150g, 2g star anise, 8g cinnamon, 3g fragrant leaves, 5g pepper, 20g ginger, 3g pepper, 30g red wine, 20g salt, 20g light soy sauce, 20g vegetable oil and a little chopped green onion.
First, cut the beef brisket into the size of mahjong, soak it in clear water for two hours to remove blood, or blanch it directly with boiling water, wash it and drain it. Heat the vegetable oil in the pot, add cinnamon, star anise, fragrant leaves, ginger and pepper and stir-fry until the brisket is firm, then add red wine and stir-fry a few times. Pour boiling water into the brisket, add salt, light soy sauce and light soy sauce, bring to a boil with high fire, skim the floating foam, add pepper, cover the lid, stew for 10 minute with high fire, simmer for 35 minutes with low fire, open the lid and take out the seasoning. Cut the potatoes into pieces of moderate size, put them in a brisket pot, and stew for 10 minutes. When the potatoes are almost cooked, change the fire to collect the juice until it is thick, then put them on a plate, sprinkle with a little chopped green onion, and braised beef is ready.
The whole process is basically like this. Not difficult. I'm sure you can also cook this Huang Lei braised beef.
Braised beef is a traditional dish with spicy taste and is deeply loved by the public. Today, Zhengzhou New Oriental cooking school Chinese food teacher will bring you this recipe of braised beef. I believe you will like it ~ ~
Ingredients of braised beef:
Beef, potato, onion, ginger, garlic, cinnamon, star anise, pepper, soy sauce, oyster sauce, salt, sugar, dried Chili, bean paste.
The practice of braised beef:
1. Wash the beef, put it in the pot with cold water, skim off the floating blood, then wash and drain.
2. Pour the soy sauce, oyster sauce and sugar into a bowl and stir well.
3. Pour the oil in the pan and stir-fry the onion, ginger, garlic and pepper while it is hot.
4. Add bean paste and stir fry, add cinnamon star anise and pepper, pour in beef pieces, add the sauce prepared in advance and stir fry evenly.
5. Add the right amount of water, boil it, and then turn to the pressure cooker to choose the beef stall.
6. Transfer the stewed beef to the pot, add the potatoes, continue to stew, cook until the potatoes are cooked, collect the juice and turn off the fire.
Have you learned the method of braised beef? If you like food and want to learn cooking, Zhengzhou New Oriental cooking school welcomes you to come to consult at any time ~ ~
Hello, everyone. I am a chef looking for food. I'm glad to answer your question. Let me explain the practice and detailed steps of braised beef in Huang Lei.
Huang Lei braised beef should be everyone's favorite dish, and it is also the most classic dish in all beef practices. So what can be done to make Huang Lei braised beef delicious? The most authentic way to braised beef in Huang Lei is to oil it first. Next, let's take a look at the specific practice.
Huang Lei braised beef
Steps:
1, prepare the required ingredients first. Beef, sugar, soy sauce, dried tangerine peel, dried pepper, star anise, onion, ginger, etc.
2. Wash the beef, then cut it into blocks or slices, treat the onion and ginger, wash them all, and then cut them into pieces or shreds;
3. Put an appropriate amount of oil in the pot, pour in beef slices or pieces after the oil temperature comes up, fry them for a while with medium and small fire, and then remove them;
4. Pour out a small amount of frying oil, because the beef has just been fried and there is a little more oil. Then you can use a little oil, mainly stir-fry spices, pour in dried peppers, then add dried tangerine peel and onion ginger and stir-fry, and then add the beef that has just been processed.
5. Add star anise, sugar, chicken essence and pepper. Then simmer on low heat until the soup is dry.
This simple braised beef is ready. It can be said that eating is not only good for people's health, but also can be used as protein's intake to meet our daily nutritional needs.
It is especially suitable for pregnant women, children and the elderly. The braised beef made in this way has a good taste and a certain health care effect, and you don't have to worry about getting fat after eating it. So I suggest you eat red meat two or three times a week, preferably beef. If you also like to eat braised beef, you might as well try this. ?
Hello, everyone, I am an excellent food creator, Brother Seven, and I am very happy to share this problem with you.
First of all, what Huang Lei did in Yearning for 3 was braised pork, not braised beef. So Brother Qi is here to talk about the practice of braised pork in Huang Lei.
Ingredients: Pork belly Ingredients: yellow wine, ginger, edible oil salt, rock sugar, soy sauce.
The first step is to cut the pork belly into large pieces of mahjong. When you get bigger, the braised pork will be soft and sweet, so you can eat it!
The second step is crucial, that is, the cut pork belly must not be soaked in water, and it should be hot and cold, and the pork belly should be fried with oil. When the pork belly surface is slightly browned, the meat can be taken out for later use.
The third step is the most critical moment. First find a pot, pour the yellow wine, boil the yellow wine, and then put the freshly fried pork belly into the boiled yellow wine without putting a drop of water in the whole process.
Step 4: Take out the prepared two pieces of old ginger, pat the back with a knife before cutting, split the ginger and cut it horizontally, then put it into the pot where pork belly is cooked.
Step 5: Add the right amount of salt and soy sauce according to your own preferences. Chef Huang suggested that the meat should be salty. Boil it with high fire first, then cover it with low fire and stew it slowly.
Step 6: stew for about an hour, open the lid and add the crystal sugar. After the crystal sugar melts, stew for 10 minute. At this time, the fire was on and the braised pork was constantly stirred, and the soup was taken away. Finally, you see it is brown. When there is no obvious soup, but it turns into a thick oil-red sauce to wrap the pork belly, turn off the fire, scoop out the meat and put it on one by one, so that the braised pork belly is ready.
There are several reasons for frying pork belly in oil: First, stir-fry some of the pork belly in oil.
The second is to tighten the shape of the pork belly to prevent the pork belly from spreading in the process of long-term slow stew.
Hello, everyone, I am a chef with ingredients. I'm glad to answer this question. Braised beef is a classic home cooking that everyone is very familiar with, especially in winter. This well-known dish can be said that every family has its own unique menu. Today, we will share the practice of braised beef in Huang Lei. Beef with red sauce and carrots looks very colorful and tastes delicious.
Prepare ingredients:
Detailed practice:
Step 1: Wash the beef, cut it into 3x3cm cubes, and soak it in cold water for more than 20 minutes. It is recommended to change the water twice during soaking to soak the meat and blood.
Step 2: Prepare ingredients In the process of soaking beef in water, chop the bean paste first.
Step 3: Cut carrots into hob blocks, or use ingredients such as white radish and potatoes according to your own preferences. Prepare ginger slices, garlic, dried peppers, prickly ash and spices. Don't use too much spices to avoid covering up the meat flavor.
Step 4: Wash the soaked beef, put cold water into the pot and add ginger slices. Add enough water, and add this original soup when braising, it will be more fragrant. Immediately after the water boils, skim the floating foam with a colander, let the water boil for a while, and boil all the blood foam.
Step 5: Take out the beef and rinse it with warm water. Sift the soup with a sieve, leaving only the clear soup, and keep it warm with low fire.
Step 6: put a proper amount of oil in the pot, stir-fry beef, slowly dry the water and stir-fry some oil.
Step 7: Stir-fry ginger, garlic and spices with low fire, and then stir-fry red oil with bean paste.
Step 8: Transfer the fried beef to a pot filled with original beef soup, and add two spoonfuls of soy sauce and yellow wine instead of cooking wine. When the fire boils, turn to low heat and stew for an hour. Add the right amount of salt and continue to stew for an hour.
Step 9: After stewing for two hours, add carrots (you can also put some soup as the topping of beef noodles), and determine the firepower according to the amount of soup in the pot. If there is a lot of soup, you can turn on the fire to collect the juice, stew the carrots until soft, and sprinkle some parsley out of the pot.
Well, the above is a delicious braised beef. You can try it and hope to adopt it.
Is home-cooked braised beef not delicious?
Huang Lei Braised Beef (Me too)
1. First, choose beef brisket (tripe), cut it into even pieces and blanch it.
2. Add ginger to the hot pot, add red wine to the Chili stew, add beef and stir fry, add soy sauce and simmer for 1 hour, and add salt.
sabot
Huang Lei is braised in soy sauce. What should I do more? It's really heavy.
Simple way: Huang Lei, add beef, stir fry and serve.
Just kidding.