When stewing beef, you must master the skills, otherwise the stewed beef is hard and hard, and the soup is not good, which not only wastes ingredients, but also wastes feelings! I believe that every family has its own method of stewing beef, some are blanched first, some are pickled first, and some are stewed directly. The small method of beef stew was learned from the chef's friend, which is simple and practical. It's a success every time, and there are no old snacks left in the whole family.
Stewed beef is delicious, not only should we master the proportion of seasonings, but also pay attention to it from the first step of beef processing. Here are four ways to stew beef that I learned from the chef. The stew time is short, and the beef tastes fast. Let's have a look.
Stewed potatoes with beef-soft and rotten, the soup is thick and fleshy, and delicious [ingredients]: 800g of beef, 2 potatoes, 2 carrots, 30g of yuba, and appropriate amount of onion, ginger and garlic.
[Seasoning]: 3 star anise, 2 galangal, 6 fragrant leaves, 2 cinnamon, 5 grams of pepper and 8 dried peppers.
[Seasoning]: salt 10g, soy sauce 15g, light soy sauce 5g, Pixian watercress 10g.
[Production process]:
1. Wash the bought beef and soak it in cold water for more than 2 hours. (Tips: The longer the soaking time, the more blood in the beef will be leached, and the better the deodorization effect will be. )
2. After soaking, cut the beef into small pieces, add ginger slices and cooking wine, blanch in a pot with cold water, skim off the cooked froth in the soup with a spoon, and then control the water to remove the blanched beef.
3. Prepare seasonings and side dishes. Cut onion, ginger and garlic into sections, peel and wash potatoes and carrots, then cut into pieces, and soak yuba in advance for use.
4. Pour the right amount of oil into the pot. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Then add 10g Pixian bean paste and stir fry in red oil.
5. Then pour in the spices and stir fry for a while, and stir fry the fragrance of the spices.
6. Finally, pour the blanched beef, add 15g soy sauce, 10g salt, 5g soy sauce and mix well.
7. Pour the fried beef into the pressure cooker, and then add hot water without ingredients to the pot. Remember to heat the water here, then cover it and stew for 30 minutes.
8. Turn off the fire when the time is up, let it stand for 5 minutes, then deflate the pressure cooker and put the side dishes in the pot. At this time, the beef has been stewed soft, so you can taste the salty taste in advance, and then decide whether to add salt according to your personal taste.