Questions about boiled beef. Hurry, the right way to cook beef whole

I think the beef sauce is made by the marinated method. By default, soy sauce is used for sauced beef. I don't know what kind of sauce beef you are talking about. Let's talk about a very simple method.

You're better off using tendon or tenderloin. Cut the meat into strips along the tendons. Take a dip in the water to remove the blood.

Then add a large amount of water to the pot, and add bay leaves, cinnamon, Sichuan pepper, green onion and ginger, kaempfera, star anise. Add a lot of soy sauce, not too much, of course. It's pretty much the same when the water is dark.

Nothing else. After Rao, the fire is boiled, and the heat is simmered slowly. An hour and a half is enough.

It's very simple and tastes great. I also use this method a lot to make elbows, and it works very well. The cooked beef can be eaten as is.

It can also be served cold after cooling.

Sauce beef, you can't use soy sauce, you have to use sauce, don't add garlic, put less fennel, soak in water and cook meat before you use a long needle to pierce the meat pieces, pierce through, prick a few more times, and then put cold water into the pot, pepper, ginger slices, bay leaves, green onions added, after boiling, boil for an hour, turn off the fire when the time comes, take out, and then cook wine, miso and the original soup to drown, continue to cook for 1 hour, low heat, time to turn off the fire, simmer don't remove the lid of the pot, you can eat it after 4 hours, it will be particularly rotten, and it will taste good.

It's loose because the meat is not good......If you don't use a pressure cooker, the beef has to be stewed slowly for two hours, and you can stew the beef directly in the pressure cooker.

Soak in cold water and beat the blood foam, you should add soy sauce You should add dark soy sauce when simmering You should not be out of the pot at the end and let the soy sauce soak Each time you save the soup for the next time you make the old soup The color and taste will be better Remember to open the lid at the end Dry the juice The soup is thick in order to make it more flavorful.

1. Fresh beef can not be boiled directly after purchase, it should be cut into large pieces first, soaked in clean water, and the water should be changed 2 to 3 times during the soaking process, and the soaking time should not be less than three hours, only in this way can all the residual blood water in the beef be soaked out, so that the beef taste is more tender, and the beef will taste better after cooking.

2. When boiling beef, add an appropriate amount of tea or hawthorn to the water, which can make the boiled beef particularly delicious, because the fiber of beef is relatively coarse, it is difficult to make the taste of beef tender when cooking beef alone, and there will be a feeling of chewing after cooking. However, after adding tea or hawthorn, the fiber of the beef will be destroyed, and the boiled beef will be particularly soft and rotten, and it will feel particularly delicious when eating.

Dear, first of all, you must choose a satisfactory beef for backup.

Then you can follow these steps:1Wash the beef, soak for two hours, and change the water every hour 2

Then boil the beef in the pot for a while to remove the foam, and then rinse the beef with water3Coat the rinsed beef with soybean paste, light soy sauce, spread evenly and marinate for 4 hoursPrepare green onions, ginger, Sichuan pepper, star anise, cumin, bay leaves and put them in small sachets 5

Put it in the pot 6Put in water as needed, and put more soup if you want to, otherwise just less and the meat is just ready7Cook in the pot for half an hour, then simmer all night in order to make the beef taste good, and take out the beef in the morning!

We usually blanch the beef when we stew beef, so that the blood in the beef can be removed, and part of the fishy smell of the beef can be removed.

Step 3: After the beef blanching is completed, take out the beef and wash the blood foam again with hot water until the blood foam is completely rinsed.

Braised beef

Ingredients:Sirloin.

Excipients:1 piece of ginger, 2 star anise, 1 grass fruit, 1 spoon of sugar, 2 spoons of bayberry wine, appropriate amount of green onion, appropriate amount of Sichuan pepper.

Method:

1. Cut the beef brisket into cubes, put it in a large bowl with Sichuan peppercorns, soak it in water for about 20 minutes, soak it in bloody water, pour out the bloody water, and drain the beef. If there is a lot of blood, you can change the water halfway and blanch it. Chop 2 slices of ginger, put the beef in a pot of clean water, boil and continue to cook for five or six minutes, scoop up the beef and drain it for later use.

2. Wash the pot, add two tablespoons of oil, add the drained beef, ginger slices, green onions, stir-fry over medium heat, pour in 2 tablespoons of bayberry wine while stir-frying, add 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, and stir-fry evenly.

3. Fry the beef until the color is even, add water to cover the beef, add the star anise box grass fruit, boil and transfer to the casserole, cover, turn to low heat and simmer for more than 2 hours, until the beef is soft and rotten, turn to high heat to reduce the juice. At this time, you can taste salty and light, add an appropriate amount of salt to taste.

Nutritional value:

Beef is a very nutritious food, including rich protein and amino acids, which can effectively promote metabolism. Moreover, the fat content in beef is very low, and eating beef will not lead to fat accumulation, which can reduce the probability of obesity, and it is a strong oxidant. The content of minerals and vitamin B groups in beef is also relatively high, which can effectively nourish the nerves, promote the body's hematopoietic function, and improve the anemia state.

Eating more beef can effectively enhance immunity and enhance the body's ability to resist diseases.

Hot water should be used to cook beef, because hot water will cause the protein on the surface of the beef to coagulate quickly, which is not conducive to boiling blood stains. Before boiling the beef, bring it to a boil over high heat, remove the lid and simmer for 20 minutes to remove the peculiar smell of the beef, then cover the lid, switch to a slight heat, and continue to simmer for a few minutes before it comes out of the pot. This method can make the beef easier to cook and cook.

To cook beef, you need to add an appropriate amount of salt, but the salt should be put a little later, and the water should be added at one time. If you find that there is less water, you can add some cold water. The beef bought home should be cleaned in water first, then cut into large pieces, soaked in water, this step is very critical, about 30 minutes or soaking, it is best to soak for more than an hour, change the water two or three times in the middle, and pour out the soaked blood water in time.

It should be noted that when cooking beef for the first time, you can discard the water, light the fire and put in hot water to continue cooking. When the beef is boiled, there will be blood floating, but most of it will solidify in the meat due to the increase in temperature, which will not only affect the taste of the beef, but also affect its taste, so the water should be poured out for the first time.

When cooking for the second time, add some seasoning packets and bring to a boil over high heat. In order to make the beef stew faster and more rotten, you can add a pinch of tea leaves and cook it together, and the meat will rot quickly and the taste is very tender.

How to cook beef:

1. Cut the beef into larger pieces, rinse both sides with water, and clean the beef.

2. Put the processed beef into the pot, then add an appropriate amount of cold water to the pot, let the water cover the beef, **let the beef and cold water boil together, remove the foam on the surface, and turn off the heat.

3. After the beef blanching is completed, the beef should be taken out and washed again with hot water until the blood foam is completely rinsed.

Beef is rich in sarcosine, which is higher than any other food, and is especially effective for building muscle and strength. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively replenishing adenosine triphosphate and allowing training to last longer.

Beef contains vitamin B6, and the greater the protein requirement, the more vitamin B6 will be added to the diet. Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

1. Wash the beef, remove the fascia, soak it in water for 2 hours, remove it, control the dryness, cut it into small squares, pound it into thin slices, wash the green onions, and cut it into hob blades. 2. Put the beef in a porcelain bowl, add sesame seeds, minced garlic, minced ginger, 25 grams of soy sauce, chili noodles, rice wine, monosodium glutamate, stir well, marinate, and marinate to make the beef infiltrate into the seasoning.

Beef look at his beef tea, Shunzi tea cut beef is very hard, pouring rotten gun tea, corporate beef is easy to rot a sea.

You can eat whatever you want, beef is the most nutritious, and you can make it according to your taste.

I have always liked the robe beef soup very much, very delicious, method: fresh white radish wash and slice, chop the beef into minced pieces for later use, first burn the oil six into the heat and fry the meimu until fragrant, then pour in the rodish and fry with appropriate water, boil for five minutes, and then put in the minced beef, be sure to stir it up with chopsticks, and then boil it and add salt, monosodium glutamate, soy sauce, pepper, coriander, very delicious beef and radish soup.

Add the minced beef only need the soup to boil, and the beef will be very old and not delicious after cooking for a long time, remember.

1. Ingredients. Ingredients:

500g of beef

Second, the method steps.

1. Cut the beef into cubes and wash it.

2. Add ginger and green onion to the pot.

3. Cover and bring to a boil, add an appropriate amount of cooking wine to taste.

4. After boiling, the manuscript should be simmered over low heat.

5. You can eat it.

1. Put the raw beef into a basin, add an appropriate amount of water, and soak it for about 2-3 hours until all the blood in the beef is soaked out. 2. Clean the raw beef, cut it into large pieces, add water to the pot, and boil the beef in a pot under cold water until the water boils.

3. Skim off the foam until there is no more foam.

4. Add ginger or tea leaves, lemon juice, etc. to the water, reduce the heat and cook for an hour.

Precautions: Blood water will affect the taste of beef and the texture of beef, so be sure to soak out the blood water before boiling beef; The fiber of beef is relatively coarse, and it is difficult to make the taste of beef tender when cooked alone, and adding tea and lemon juice will destroy the fiber of beef, making the boiled beef particularly soft and rotten.

What should I do if the beef is not boiled? Just use one type of tea and put it together and it's easy to boil!

The reason why beef is not easy to cook is because beef has a tight structural organization, when we cook beef, we can put some ripe tomatoes, or fresh hawthorn, with fruit acid to destroy the tissue structure of beef, it is easy to cook beef.

1. Ingredients.

Ingredients: 500g beef

Second, the method steps.

1. Cut the beef into cubes and wash it.

2. Add ginger and green onion to the pot.

3. Cover and bring to a boil, add an appropriate amount of cooking wine to taste.

4. Bring to a boil and simmer over low heat.

5. You can eat it.

A simple way to cook beef at home.

First, the materials. Ingredients: 1 lettuce, 220 grams of beef.

Ingredients: 1 tablespoon bean paste, 2 green onions, 5 cloves of garlic, 1 handful of Sichuan peppercorns, 3 slices of ginger, 1 2 tsp tenderizer powder, 1 2 tsp salt, 1 2 tsp chicken essence, 1 2 tsp sugar, 1 egg white, 2 tbsp vegetable oil.

2. Practices and steps.

1. Add tender meat powder, sugar, salt, chicken essence and egg white to the beef, and marinate for 15 minutes.

2. Pour vegetable oil and bean paste into a hot pan and fry the red oil, add green onions, garlic and ginger, add an appropriate amount of water and bring to a boil.

3. Put the marinated beef slices into the pot and put a few slices of cabbage by the way.

4. While cooking the beef, place the lettuce in a bowl, and select the more tender leaves and put them in the bowl.

5. Take a clean pot and heat the oil.

6. Pour the boiled beef into the stacked lettuce, put the peppercorns, crushed garlic and shredded green onions on top, pour hot oil and finish.

3. Precautions.

1. Beef should not be boiled for too long, otherwise it will be old, the tender meat is too watery, the water is boiled, and the cornstarch or the like can be put if the tender meat powder is not there;

2. If you replace lettuce with other dishes, such as bean sprouts, lettuce, enoki mushrooms, etc., boil the water and cook for about 2 minutes.

Cut the beef into cubes, and cut the potatoes, carrots and peppers into hob cubes.

Add the beef to the pot with cold water at the same time, continue to cook for 2 minutes after boiling, remove the beef, and rinse off the foam on the surface of the beef with hot water.

Put the beef and hot water in the pot together, add green onions, ginger, garlic, bay leaves, cumin, cinnamon and red pepper after boiling, add cooking wine, light soy sauce, dark soy sauce, soybean paste, sugar, corn oil, simmer over low heat for 40 minutes, add potatoes and carrots, add an appropriate amount of salt, continue to simmer over low heat for 15 minutes, add green peppers, continue to simmer over low heat for 5 minutes.

Add monosodium glutamate and sesame oil, and remove from the pan.

Because the beef I use is all lean, in order to avoid the texture of the meat, I add two tablespoons of oil after boiling the beef for the first time, and add a little sesame oil when it is cooked, also to enhance the flavor. If you're using beef with fat on its own, this step can be omitted entirely. When I made this potato roast beef, I made a slight improvement on the traditional way:

1. No need to fry, after blanching the beef, stew it directly with water and seasonings, which can not only achieve less oil, but also maximize the maintenance of nutrients from the ingredients. It is slightly lighter than the thick oil red sauce type, but it is more beneficial to health.

2. In addition to beef and potatoes, adding carrots, green peppers and other vegetables in an appropriate amount not only enriches the nutritional value of the whole dish, but also can effectively improve the monotonous color of the dish, and at the same time can relatively reduce the burden on our stomach.