Soft and fragrant, soup thick flavor, delicious to burst, home-cooked braised beef practice is what?

One, dealing with beef

1. soak. People buy fresh beef, can not immediately cook in the pot, first to soak. Clean up neatly, put into the basin, pour into the cold water not over the beef and lamb, put in some wine, ginger, white rice vinegar must soak 3-4 hours, in the middle of the best is to change the water 2 times, soak the length of time is not less than 3 bells, so that you can be able to beef and lamb in the blood of all the residual soak out of the beef flavor will be tender and not fishy.

2. Soaked beef, cut into pieces, then cool water in the pot to carry out the water. Beef must be cool water into the pot of water, steam 15 minutes up and down, so that the beef in the blood removed neatly. In the case of coping with water do not have to cover the lid, to let the fishy flavor of beef released, skimming off the white foam. After the nickel water is finished, use warm water to clean the white foam on the beef, so that the meat texture to maintain the tenderness. Keep in mind that you can not use cool water to clean, otherwise the beef and lamb meat texture contraction, taste bite not rotten hard.

Two, stir-fried sugar color

Red cabbage in the most common cooking method is to stir-fry sugar, so that the color of the dishes produced by the red temptation. Vegetable pot hot after putting a little oil, hot pot cool oil into the old rock sugar followed by gradually in the fire constantly stirring, see the sugar melted, the oil surface gradually appeared bubbles, and ultimately the tone of the dark brown from dark yellow, quickly pour into the blanched spring water beef and mutton constantly stirring, so that the beef pieces evenly distributed on the wrapped in the color of the sugar. The oil stir-fry method, the ratio of sugar and oil is generally 10:3 can be.

Three, add to assist in softening beef and lamb 4 material

Red soy sauce, in the case of red beef, can give beef and lamb coloring, but also to accelerate the cooked soft beef and lamb. Hawthorn fruit, is conducive to enhance the activity of proteolytic enzymes in beef and mutton, so that beef and mutton is more very easy to soft and tender into the flavor. Pure grain wine, add some pure grain wine can remove the sheep stink in beef and mutton, make beef and mutton meat texture is more soft, cooking is very easy to soft rotten, taste more delicious. Poria, boiled beef and mutton in the case, put in some Poria. Because the poria has a volatile chemical substance, can give beef deodorization, reduce the cooking time of beef and mutton, and stewed beef and mutton will be especially soft and tender. Beef and mutton wrapped in sugar color, pour into the boiling water that has not been over the beef and mutton, put in star anise, good ginger, aniseed fennel, sand nuts, nutmeg, hawthorn berries, Poria, green onions, ginger, add 2 tablespoons of red-hot soy sauce, a cup of pure grain wine, go red steaming 20min, and then into the salt poured into the pressure cooker to stew again for 30min.

Four, big fire juice

We all know that "Juice good flavor is good", large fire after the juice can enhance the concentration value of the dish, aroma and gloss. Beef and lamb boiled to time, pick out the inside of the head of the material, and then poured into the frying pan, gradually high-fire juice, until the juice is sticky after you can start the pot. That makes the braised beef sauce thick, and the juice in the fresh aroma and again to the meat, beef to eat more and more fresh flavor beautiful. Braised beef want to do soft and delicious, no fishy flavor, just follow the above five steps to manufacture on it. Folks if you like to eat potatoes, chestnuts or turnips, etc., can also be put into the pressure cooker in the case and beef cooked together. Keep in mind that the case of boiled beef salt can not be put in too early, the process of simmering and then put in the salt can be.