Beef is the favorite of many people. It is low in fat and rich in protein. Its protein is particularly high quality and more nutritious than many other meats. Moreover, there are many ways to eat beef, which can be stewed, fried and mixed, but the simplest way for the public to eat is braised beef! So let's share the precautions for salted beef today:

The first thing is to pay attention to the cold water when boiling. After the tendon beef is cleaned, it needs to be soaked in water for about two hours. This can soak the blood and impurities in beef and remove the fishy smell. Because tendon meat is very easy to cook, we will blanch it after soaking. When drowning, everyone must pay attention to the cold water in the pot, which can effectively drown the blood in the beef and ensure that the meat is softer and rotten.

Then there are four spices: clove, cinnamon, star anise and dried tangerine peel. Many people are not familiar with cloves. This is a kind of aniseed, which is often overlooked when cooking braised pork. In fact, this spice is also essential. It can keep fresh and make the stew more fragrant. The second seasoning is cinnamon, which we often use. Cinnamon can enhance the umami flavor of meat and remove the fishy smell. Many friends pickled meat because there is no cinnamon, so it is not delicious. For the third seasoning, star anise, everyone is familiar with it. When we add this kind of aniseed to braised beef, it can achieve the effect of removing fishy smell. The last seasoning is dried tangerine peel, which can absorb the oil in braised pork when you put it in it, so it won't be very greasy.

There is also the grasp of the temperature. Don't take the beef out immediately after it is salted. You need to boil the marinated soup before putting the ingredients. After boiling, turn to low heat and marinate slowly. Turn it off then. Besides, don't take the beef out immediately after it is salted. Continue to wait for the beef to soak in salt water until the marinade is a little cold, and then take out the beef until the water in the marinade is fully absorbed, so that the marinated beef is more tasty and softer. Braised beef has the best taste, and knife skill is also very important. After the beef is cooled, put it in the refrigerator 1 hour or more, and it can be cut thinner and not easy to rot. And when cutting beef, you must cut it horizontally according to the texture of beef.