Main Ingredients: Beef

Supplementary Ingredients: Ginger, scallions, red chili peppers, garlic, aniseed, cinnamon

Seasonings: soy sauce, soybean paste, cooking wine, red wine, rock sugar

Step 2: Ingredients Processing

1. Ginger sliced, scallions cut into pieces, garlic smashed into minced garlic.

2. Wash the beef and cut it into squares of about 2 centimeters, then put it in a pot with cold water. Wait until the beef boiled on high heat, skim the beef froth, and then fish out and spare.

Step 3: Start Making

1. Heat the oil in a hot pan, then pour the chopped onion, ginger and garlic into the hot pan and pop the aroma. Then add cinnamon, star anise and dried chili peppers.

2. After frying the aroma, put in the beef and stir-fry over high heat until it turns brown.

3. At this time, add two spoons of soy sauce, two spoons of cooking wine, two spoons of red wine, and then add two spoons of soy sauce to increase the fresh flavor, and then stir fry evenly.

4. When the beef is stir-fried to taste, add an appropriate amount of hot water to submerge the beef. Cook over high heat, then cover the pot with a lid and turn down the heat to cook for an hour. The beef cooked on low heat is more fragrant and flavorful.

5. When you open the lid of the pot for one hour, you can see that the soup is thick, and the beef is bright red in color, so you can get out of the pot. If you like a little bit of soft and rotten friends can be more stewed.

Scoop a spoonful of beef and delicious soup into the white rice, that feeling is really too much. It's so tasty and flavorful, it's a real delicacy!

The color is golden, fat but not greasy, soft and melting in the mouth.

Although the ingredients of braised pork are simple, the whole production process is a bit complicated, and it is a waste of time. If you don't have so much time to spend, the taste of the braised pork in Suzhou style is not authentic. Wine soaked - 15 minutes Wash the meat, cut into two mahjong-sized square, pay attention to meat do not cut too small, too small easy to shrink easy to break, but not too big, too big is not easy to cook crispy. After cutting, placed in a casserole, add half a cup of wine, and submerged in cold water, so that you can soak away the blood in the capillaries, wine is easy to absorb the meat fibers, to remove the fishy taste, generally soaked for about fifteen minutes can be. Cook on high heat - 30 minutes After the soaked pork is slightly rinsed, it is necessary to cook on high heat. This time is very concerned about the amount of water into the amount of water, to be put at once, do not boil dry, and then add water, even if in case you really need to add water, remember to add boiling water. Generally speaking, it is appropriate for the water to submerge the meat and raise it more than two inches. Once the water has been added to the pot, light the fire, and turn it to the maximum, and at the same time put in dried hawthorns, which will serve to puff up the meat and make it easier to burn and crisp it up. If you do not have dried hawthorn, put half a spoonful of vinegar can also be. After the water boils, continue to cook for five or six minutes, as the meat tumbles, a layer of black and red impurities will float on the surface of the water, this layer of impurities is the blood of the burned, remove it with a spoon, and the impurities sticking to the sides of the casserole dish should also be removed cleanly. Small fire stew - 60 minutes After about half an hour of rolling with a large fire, you can switch to a small fire stew, the size of the fire to the surface of the water does not boil shall prevail, stew for a longer time, at least one hour, the purpose is to make the meat crispy and tender. The reason why braised pork is so delicious is this slow work. Iron pan sauce - 30 minutes When the meat burned with chopsticks gently poke can be plunged into the time, switch to the iron frying pan to burn, pay attention to this time the meat has been very crispy and tender, to be gently put, and then to put the soy sauce. This put soy sauce is also quite a learning experience, general soy sauce is divided into soy sauce and soy sauce, soy sauce is actually put caramel, dark color easy to color, suitable for burning braised pork, and soy sauce is light and salty, can not be used. Color when the fire than just stewed when a little bigger, but can not open too much, because this time the meat is already very crispy, fire a big meat is easy to cook broken. So open the lid of the pot to cook for half an hour, put the rock sugar, the soup will slowly thick up, this process is called "juice". "Juice" when you can gently turn the meat, so that the color is more uniform. When the soup becomes more thick, there is a bright oil rise, this classic braised pork is also well burned.

The above is a more authentic and time-consuming approach, the specific method can be based on their own preferences, tastes and then figure out the other practices, here is our selection of other practices for you.

Hello, I am Bing, happy to answer your question.

Huang Lei braised beef practice is actually very simple, the only thing he used is not wine, is the difference between red wine, and red wine inside the acidic substances will make the beef cooked rotten faster.

First of all, prepare: 500 grams of beef brisket, 150 grams of potatoes, two star anise, 8 grams of cinnamon, 3 slices of coriander, 5 grams of peppercorns, chili pepper according to personal taste, 20 grams of ginger, 3 grams of pepper, 30 grams of red wine, salt, 20 grams of soy sauce, 5 grams of dark soy sauce, 20 grams of vegetable oil, a little green onion.

First of all, cut the brisket into mahjong size, soak in water for two hours to remove the blood, or directly blanch with boiling water, clean and drain. In the pot under the vegetable oil heating, under the cinnamon, star anise, sesame leaves, ginger, pepper stir fry, and then into the processed brisket stir fry until the brisket shrinks, under the red wine continue to stir fry a few times. Pour in boiling water that submerges the brisket, put salt, dark soy sauce, soy sauce, boil over high heat, skim off the froth, put in pepper, cover the pot with a lid, simmer over high heat for 10 minutes, simmer over low heat for 35 minutes, then open the lid and pick out the spices. Potatoes cut into medium-sized pieces, into the brisket pot, simmer for 10 minutes, potatoes are almost cooked, change the fire juice to thick can be mounted on the plate, sprinkled with a little green onion, braised beef is ready.

The whole process is basically this, nothing difficult, I believe you also do a good job of this Huang Lei braised beef.

Braised beef is a traditional dish, flavors are spicy, five spice, etc., loved by the public. Today, Zhengzhou New Oriental Cooking School Chinese food teacher will bring you this braised beef practice, I believe you will like it~~

Ingredients for braised beef:

Beef, potatoes, green onions, ginger, garlic, cinnamon, star anise, peppercorns, soy sauce, oyster sauce, salt, sugar, crushed dried chili peppers, soybean paste.

Braised Beef Practice:

1. Beef washed, cold water into the pot, skimmed off the foam blood, then washed and drained.

2. Soy sauce, oyster sauce, sugar into a bowl and mix well.

3. Pour oil in the pan, hot oil under the onion, ginger, garlic, chili pepper stir-fried.

4. Add the bean paste and stir fry, add cinnamon star anise and pepper, pour in the beef cubes, add the flavor sauce adjusted in advance, stir fry evenly.

5. Add water, boil and turn the pressure cooker to select the beef file.

6. stewed beef transferred to the pot, add potatoes, continue to stew, cook until the potatoes become cooked to juice off the fire.

braised beef practice, you learned? If you like food, want to learn to cook, Zhengzhou New Oriental Cooking School welcome you to come at any time to consult yo~~

Hello, I am traveling kitchen for food, I'm glad to answer your question. Here I explain the practice and detailed steps of Huang Lei braised beef.

Huang Lei braised beef should be everyone's favorite dish, and it is also one of the most classic dishes among all the practices of beef. Then how to do to Huang Lei braised beef to do delicious? Huang Lei braised beef the most authentic practice is to first oil. Next let us come together to understand the specific practice.

Huang Lei braised beef

Steps:

1, first of all, prepare the required ingredients. Beef, sugar, soy sauce, peel, dry chili, anise, onion, ginger and so on;

2, beef clean, and then cut it into pieces or slices, the onion and ginger to deal with, give them all clean, and then cut into segments or cut into silk;

3, the pot into the right amount of oil, oil temperature up after pouring into the beef pieces or beef pieces, give it a small fire frying! a while you can fish out;

4, pour out a small amount of some frying oil, because just to fry beef so a little more oil, the next with a little bit of oil can be, mainly to fry spices, pour dry chili pepper and then add Chenpi and onion and ginger to stir-fry, after the explosion of incense can be added to just dealt with the beef;

5, add star anise, sugar, chicken essence, pepper and so on, then Simmer over low heat until the soup to it can be closed.

This is a simple braised beef is done. It can be said that eating it is not only good for people's health, but also as a protein intake, is able to meet our daily nutritional needs.

Especially suitable for pregnant women and children, the elderly, so that the taste of braised beef is also very good, with certain health effects, and do not have to worry about eating fat. So it is advisable to eat two to three times a week of red meat, preferably beef-based, if you also like to eat braised beef, then you may want to follow this way to try to do it.

Hello, I am the excellent food creator Seven, I am very happy to be able to share this with you.

First of all, Huang Lei made braised pork in yearning 3, not braised beef. So seven brother here to say the practice of Huang Lei braised meat

Ingredients: pork Ingredients: yellow wine, ginger, cooking oil salt, rock sugar, soy sauce

The first step first to the pork, cut into large pieces of mahjong-like, meat pieces out of the braised meat will be soft and sweet, and let you eat up addictive!

The second step is very critical, that is, cut the meat must not boil water, and to hot pot cool oil, oil to stir fry meat. Wait until the surface of the meat is slightly browned, you can take the meat out and set aside.

The third step is the most critical moment, first find a pot, pour the yellow wine, the yellow wine boiling, and then just fried the meat into the boiling yellow wine, the whole process of a drop of water do not put.

Step 4: Then take out the two pieces of old ginger ready, take the back of the knife and slap it before cutting, make sure to cut the ginger horizontally after cracking it, and then put it into the pot of boiling pork.

Step 5: Then add the appropriate amount of salt and soy sauce respectively according to their own preferences. Chef Huang suggests that the meat can be a bit on the salty side, and first boil it over high heat, then cover it with a lid over low heat and simmer it slowly.

Step 6, about one hour of stewing, open the lid and add rock sugar, wait for the rock sugar to melt and then stew for another 10 minutes. At this point then open the high heat constantly stirring the braised pork, collect the soup to the end you see it up sugar color. When there is no obvious soup but become a thick oil sauce wrapped five-flower meat, turn off the fire, the meat scooped out a piece of arrangement, facing up in order, so that the braised five-flower meat is finished.

The reason for frying the pork in oil is that the first is to stir off some of the oil in the pork.

The second is to tighten the shape of the meat, preventing the meat from falling apart in the long process of slow cooking.

Hello, I'm an ingredient matching cook, I'm happy to answer this question, braised beef is a very familiar classic home cooking, especially in the winter on the table rate will become very high. This highly visible dish can be said to be a family has its own unique secret, today to share the practice of Mr. Huang Lei braised beef, thick oil and red sauce of beef with carrots, the color looks very red hot, eating is also very delicious.

Preparation of ingredients:

Detailed practice:

The first step: beef washed and cleaned cut into 3x3 cm square, placed in cool water to soak for more than 20 minutes, soak during the recommended 2 changes of water, the purpose is to soak out the meat fishy flavor and blood.

Step 2: Prepare the toppings during the beef soaking process by chopping the bean paste first.

Step 3: carrots cut hobnail pieces, you can also use white carrots, potatoes and other ingredients, as you like. Prepare ginger, garlic, dried chili peppers, pepper and spices, not too much spice so as not to cover the meat flavor.

Step 4: After the beef is soaked and rinsed, cool water into the pot, add ginger. The water should be added enough, later when the red hot, add this soup, burn out more fragrant. After the water boils, you can immediately skim off the floating foam with a leaky net, let the water boil for a while, and cook out all the blood foam.

Step 5: Fish out the beef and rinse with warm water. Strain the soup through a colander, leaving only the broth, and keep it warm by simmering over low heat.

Step 6: Put the right amount of oil in the pot, put the beef stir-fry, slowly stir-fry the water dry, stir-fry some grease.

Step 7: Turn the heat down to ginger, garlic, spices and other fried incense, and then under the bean paste fried red oil.

Step 8: Stir fry the beef transferred to the pot containing beef broth, add two tablespoons of soy sauce and yellow wine, no can use cooking wine instead. Large fire boil and then turn to small fire first simmer for an hour, add the right amount of salt, continue to simmer for an hour.

Step 9: Stew enough two hours after the carrots ( Sheng some soup out to do beef noodles topping is also possible ), look at the amount of soup in the pot to determine the fire, if the soup is a lot of people can open the fire juice, the carrots stewed soft, and then sprinkle some cilantro can be out of the pot.

Well, the above is a delicious braised beef, you can try, hope to adopt.

Doesn't home braised beef smell good?

Huang Lei braised beef practice (I will also do so)

1. First of all, choose the brisket (tripe) cut into uniform blocks blanched

2. Hot pot in the ginger, spicy stew meat material add red wine, put the beef stir fry, put soy sauce stewed on low heat for 1 hour into the salt.

3. Plate

Huang Lei red hot, more how to do, really a heavy taste.

Simple practice: Huang Lei down the pot plus beef stir fry out of the pan on the plate can be eaten.

Just kidding.