How to make braised beef delicious, how to make braised beef delicious

Ingredients. Beef.

600g excipients. Salt. Amount.

Jujube. 4 pcs.

Aniseed. 1 capsule.

Cinnamon. Amount.

Hawthorn. 4 tablets.

Tangerine peel. 1 piece. Ginger. 1 piece.

Dark soy sauce. Amount.

Turnip. 400g

Spring onion. 80g

Steps. 1.Spices: red dates, star anise, cinnamon, hawthorn, tangerine peel and ginger.

2.A piece of beef.

3.Cut the beef into large pieces and remove the large pieces of fat and set aside.

4.Remove from the heat and stir-fry over low heat to remove the water.

5.At the end of the frying, all the blood in the meat escapes, and the meat is cleaned and set aside.

6.Stir up the pot again and add the cleaned beef and spices.

7.Stir-fry until fragrant, add dark soy sauce, salt and water, and bring to a boil.

8.After boiling, turn to the pressure cooker and set for 10 minutes.

9.Next, we get out of the pot and refine the removed fat into oil for later use, and put some peppercorns before turning off the fire to remove the peculiar smell.

10.Cut the radish into large pieces.

11.Stir-fry the radish with the oil made from the fat oil that has just been removed from the beef.

12.Pour in the beef stewed in the pressure cooker.

13.Cover the pot and bring to a boil over high heat, reducing the heat to medium.

14.Add the green onions before juicing.

15.Stir-fry a few times until the green onions are soft.

Beef in sauce, super easy tutorial, learn at home!

Wang Jiang, the culinary champion of the International Food Festival, will teach you a home-cooked dish suitable for all ages - braised beef, just look at it!

The combination of meat and vegetables is super delicious.

Blanch in cold water, stir-fry the beef with sugar, add water and simmer for 50 minutes.

The family version of braised beef, the simple method is fragrant and delicious, have you learned it?

How to cook braised beef nuggets? Blanch the beef in a pot under cold water, heat the oil, add the beef, add the green onions, ginger, dried red peppers and stir-fry, green and red peppers.

Summary. 2. Rinse the foam after taking it out 3, re-pot of cold water, put the washed beef into the pot, put a spoonful of salt 4, put in an appropriate amount of rice wine, rice wine to remove the fishy, you can put a little more, you can also put beer if you don't have it, two slices of ginger, an appropriate amount of light soy sauce 5, the foam was cleaned by me, changed to low heat after the fire boiled, simmered for about 1 and a half hours, put a petal of star anise! 6. The beef simmered over low heat will not be very dry and woody.

How to make braised beef delicious: Hello dear, ingredients: green onions, 1 ginger, 2 pieces of sugar, 50 grams (especially if you don't eat sweet, you can reduce the amount by half) light soy sauce 80 ml cooking wine 300 ml (almost a bag of cooking wine in a bag) beef brisket 1500 grams star anise 4 1 1, cut the beef into large pieces, soak it in cold water, and boil in a pot under cold water.

2. Rinse the foam after taking it out 3, re-pot of cold water, put the washed beef into the pot, put a spoonful of salt 4, put in an appropriate amount of rice wine, rice wine to remove the fishy, you can put a little more, you can also put beer if you don't have it, two slices of ginger, an appropriate amount of light soy sauce 5, the foam was cleaned by me, changed to low heat after the fire boiled, simmered for about 1 and a half hours, put a petal of star anise! 6. The beef simmered over low heat will not be very dry and woody.

7. The soup in the pot is almost finished, change to a small pot 8, add a spoonful of sugar to improve the freshness. 9. Reduce the juice on high heat for 5 minutes, add the green onion and coriander. 10. The beef brisket is soft and glutinous together with the tendons, and it is fragrant and fragrant.

11. Textured beef, remember that the beef must be bought fresh on the same day, and there is basically no fishy smell when it is cooked. Leave a part of the soup to soak the beef, stuffy, otherwise the dry will not taste good Tips for a pot under cold water Oh ......Simmer over low heat! Sugar is finally reduced to juice before putting in.

First of all, we need to put oil in the pot, fry the ginger slices and garlic, and then put the beef that has been cut into pieces in the pot, and wait until the meat changes color. Then add bean paste to the pot and stir-fry, add sugar and soy sauce and stir-fry a few times. Then add water, as well as chopped tomatoes, put an appropriate amount of chili, add salt and then season, add boiled beef to the pot, fully cooked on it, simmer for about an hour, at this time the taste of the braised beef pot is the best, wait until the braised beef is ready, and then add our own favorite vegetables and other various ingredients to the pot, then it is made into a delicious braised beef pot.

How to make braised beef tender.

When making braised beef, you need to pay attention to the method, if you want to make the braised beef taste tender, first of all, we have to choose fresh beef brisket, beef rib meat is also OK, try to avoid choosing too fat, and when blanching, it is best to put cold water in the pot, when making braised meat, you generally need to use white sugar, of course, you can also use soy sauce to color the braised beef. In this way, the color of the braised beef can be made beautiful, and when stewing, it is best to add enough water at one time, and no more water can be added in the middle of the stew, so that the braised beef can be made to taste good.

What can be put in braised beef.

Braised beef can be eaten with other foods together, first of all, it is recommended to eat braised beef and taro together, which can prevent loss of appetite well, and is also good for constipation, which can prevent the problem of aging.

It is also possible to eat radish in braised beef, because radish is a spicy, sweet and cool vegetable, after eating, it can play a role in strengthening the spleen and replenishing deficiency, and the effect of qi and digestion, it is very good to eat with beef, it can play a role in tonifying the spleen and stomach, benefiting qi and blood, strengthening muscles and bones, and can also supplement the human body with rich protein, as well as a large amount of vitamin C, which are very needed by the human body, which can help the human body replenish blood and qi, and can also nourish the health of internal organs very well, and can make people supplement enough nutrients.

Braised beef and potatoes.

Ingredients. 150 grams of beef leg meat, 100 grams of potatoes, appropriate amount of green onions, appropriate amount of ginger, 15 grams of soy sauce, appropriate amount of refined salt.

Method. 1. Wash the beef and cut it into small cubes; Wash the potatoes, peel them and cut them into hob pieces.

2. Put the pot on the fire, add the beef, stir-fry it in soy sauce, add green onions, ginger, soy sauce, and add water to soak the meat pieces.

3. Cover the pot with a lid, simmer until the meat is almost rotten, add refined salt and potatoes and stew again.

4. Stew until the meat and potatoes are crispy and flavorful.

Braised beef. Ingredients.

Appropriate amount of beef brisket, appropriate amount of carrot, appropriate amount of Pixian bean paste, appropriate amount of green onion, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of garlic.

Method. 1. Cut the brisket into small cubes.

2. Add an appropriate amount of water to the boiling pot, add the brisket, ginger slices, and cooking wine to a boil over high heat and cook for 2 minutes, then remove the brisket from the water control and set aside.

3. Peel the carrots and cut them into hob pieces.

4. Heat a wok and add vegetable oil, add ginger, garlic and peppercorns to stir-fry until fragrant, and then add minced Pixian bean paste and stir-fry red oil.

5. Add the blanched beef and stir-fry a few times, then stir-fry with light soy sauce and dark soy sauce to color.

6. Add enough boiling water, add cooking wine, star anise, bay leaves, a few rock sugars, and simmer over medium-low heat for about 1 hour and 20 minutes after boiling.

7. Add the carrots and simmer for 10 minutes.

8. Reduce the juice over high heat until the soup is completely evaporated, and when you see the red oil, sprinkle the chopped green onion out of the pot.

600 grams of beef brisket, 300 grams of carrots, 300 grams of potatoes, about 15 grams of ginger, 3 pieces of ingredients (star anise), 1 small piece of cinnamon, 1 grass fruit, 1 bay leaf, 1 small piece of orange peel, 1 tablespoon of tea (15ml), 1 piece of kaempfera, 10 grams of rock sugar, 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of cooking wine, appropriate amount of salt, 1 teaspoon (5ml) of sesame oil, oil.

Method: 1. Cut the brisket into pieces about centimeters square; Wash and peel the potatoes and carrots and cut into suitably sized hob pieces.

2. Put an appropriate amount of water in the pot, put the cut beef brisket and boil it to change color, remove it and drain it for later use, this step is to remove the blood stain and fishy smell in the brisket.

3. Package the spices of the stew, the spices, cinnamon, grass fruit, bay leaves, orange peel, tea, Kaempfera and other material boxes or disposable medicines, and buy ready-made disposable stew seasonings.

4. Heat a wok, add 3 tablespoons of oil, add the brisket pieces and stir-fry to remove the moisture of the brisket, add rock sugar and stir-fry together, then add soy sauce and cooking wine to stir-fry together.

Ingredients preparation: 500 grams of beef.

Preparation of auxiliary materials: 1 grass fruit, 2 dried chili peppers, 7 clove cloves incense, 2 bay leaves, 1 fragrant fruit, 4 nutmeg, 1 star anise, 1 gardenia, 1 betel nut, 1 angelica, 1 long pepper, 8 ml of cooking oil, appropriate amount of chopped green onion, 3 grams of dark soy sauce, 5 grams of cooking wine, 5 grams of light soy sauce, 3 grams of salt.

1. Put grass fruits, dried chili peppers, cloves, bay leaves, fragrant fruits, nutmeg, star anise, gardenias, betel nut slices, angelica angelica, and long peppers into the spice packet;

2. Put oil in the pot, add an appropriate amount of chopped green onion and stir-fry until fragrant, pour in the beef cubes, and stir-fry until it changes color;

3. Add dark soy sauce, cooking wine, light soy sauce and salt, stir-fry and simmer for 30 minutes;

4. Start another saucepan, pour in the fried beef, heat the water to cover the beef, and put in the spice packet;

Fifth, when the big noise is violently boiled, turn to low heat and simmer 2 small liters, just remove from the pot.

Braised beef.

Ingredients: Appropriate amount of beef brisket, appropriate amount of beef tendon, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of grass fruit, appropriate amount of thirteen spices, appropriate amount of ingredients, appropriate amount of braised soy sauce, appropriate amount of liquor, appropriate amount of sugar, appropriate amount of salt.

Method 1: Wash the beef and cut it into small pieces of 2-3 cm square, add water to cover the surface of the beef, and soak for 60 minutes.

2. Blanch the beef in a pot under cold water.

3. Cut the green onion into sections and slice the ginger.

4. Put a small amount of oil in the pot, stir-fry fragrant, green onions, ginger slices, peppercorns, large ingredients, grass fruits, and a small amount of thirteen spices.

5. Add the blanched beef cubes and stir-fry.

6. Pour in the braised soy sauce and stir-fry until it is colored, then add sugar and stir-fry until the color becomes darker.

7. Put the fried beef into a clay pot and fill it with water.

8. After the heat boils, turn to low heat and simmer for 2 hours until the beef is crispy.

9. Add salt according to personal taste.

Ingredients: 300g beef, 1 tomato, 3g salt, 3 slices of ginger, 2 cloves of garlic, 1 green onion, 1 tangerine peel, 1 dried chili, 1 teaspoon of Sichuan pepper, 1 star anise, 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 tablespoon of cooking wine, half a spoon of Pixian bean paste.

Method 1: Wash the beef and cut it into pieces, blanch the beef pieces in a pot under cold water. Skim off the foam when the water is boiling.

2. Prepare other ingredients: peel and cut the tomatoes into pieces, cut the green onions into sections, break the dried red pepper and remove the seeds, slice the ginger, prepare two cloves of garlic, half a spoon of Sichuan pepper, one star anise, and one tangerine peel.

3. Stir-fry the peppercorns in the hot pan with cold oil, take out the peppercorns and throw them away after they turn black, and leave the pepper oil in the pot.

4. Add green onions, ginger, garlic, chili peppers, and star anise and slowly stir-fry over low heat until fragrant.

5. Add half a spoon of Pixian bean paste and stir-fry the red oil.

6. Add the blanched diced beef and stir-fry evenly.

7. Add enough water and add the tomato cubes.

8. Add tangerine peel and a tablespoon of cooking wine after the water boils.

9. Add dark soy sauce and light soy sauce, add salt and appropriate amount of sugar.

10. Simmer over low heat for an hour, and finally turn on high heat to receive a thick soup.

11. Sprinkle a little coriander, out of the pot, the meat is soft and rotten, salty and fragrant, and it goes well with rice.

Ingredients: 500 grams of beef, 10 grams of green onions, 10 grams of ginger, 5 grams of garlic, 2 star anise, 2 bay leaves, 3 grams of grass fruit, 1 cinnamon, 20 grams of Pixian bean paste, 10 ml of cooking wine, 5 ml of light soy sauce, 5 grams of salt.

Steps:1After washing the beef, put it in boiling water, add cooking wine, boil and drain the water, cut into small pieces and set aside2

Heat an appropriate amount of oil in a pot, add green onions, ginger and garlic and stir-fry until fragrantThen add the beef cubes and stir-fry to dry the moisture 4Then add 20 grams of bean paste to the pot, add 2 grams of sugar, 10 ml of cooking wine, 2 star anise, 3 grams of grass fruit, and 1 piece of cinnamon and stir-fry evenly over low heat

Add boiling water soaked in beef and put it in a pressure cooker for 30 minutes, so that a delicious braised beef dish is ready.

Extended information] 1. Braised is a more commonly used cooking method in Chinese cuisine. Common braised dishes include braised pork and braised fish, as well as braised eggplant. Most of the braised dishes are colored with soy sauce, and the finished product is mostly dark red, light red or jujube red, its color is ruddy, the taste is fresh and salty and slightly sweet, crispy and delicious, and the juice is yellow and fragrant.

But to be red and shiny, with a thick flavor and thick juice, it takes a little effort and tricks, and it is also a kind of mastery of the heat. Braised vegetables, every family is making, the finished product is mostly dark red, light red or jujube red, its color is ruddy, the taste is fresh and salty and slightly sweet, crispy and delicious, and the juice is yellow and fragrant. But to make it red and shiny, with a thick flavor and thick juice, it takes a little work and tricks.

It is also a kind of mastery of heat.

Second, the selection of materials to process braised vegetables has strong adaptability to raw materials, but the texture of raw materials has a greater impact on the finished dishes, so the selection of good ingredients is still the premise of making a good dish. For example, braised pork should use pork belly elbow meat, braised elbow should use front elbow, braised chicken should use big rooster in the next year, and braised fish should use carp of about 1000 grams. The raw materials should be kept fresh, free of deterioration and odor.

When processing, it should be based on the characteristics of raw materials, it can be whole, can also be sliced (such as braised pork), cut into pieces (braised fish pieces), cut into sections (braised sea cucumber), cut into minced (braised meatballs), but generally should not be cut too small, too thin, otherwise due to long-term heating, the raw materials are fragile. The general requirement is to be uniform, the size is consistent, the length is equal, and the thickness is uniform, so that it is easy to cook and taste.

3. Braised pork ribs ingredients: original pork ribs, ginger, green onions, spices (star anise, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce), garlic cooking method, chop the pork ribs into 4 cm segments, put them in boiling water to remove the blood, pick them up, wash them and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 pieces) Pour oil into the pot, and put in the sugar (more, about one part sugar, or 3 parts of oil) when the oil is still cold (but I don't like sweet dishes, I add soy sauce), and slowly fry the sugar over low heat. When the sugar water begins to turn brown-red and begins to bubble brown-red, immediately pour the pork ribs into the pot and stir well, then put in ginger slices, peppercorns and spices, pour in a little cooking wine and soy sauce to color after stir-frying the fragrance, mix in water, add salt and green onion knots, turn to low heat after boiling over high heat and slowly burn until the pork ribs are soft, then remove the green onions and large spices in the pot, collect the juice over high heat, and when the soup becomes thicker, add monosodium glutamate and garlic to start the pot. III