How to make braised beef more tender and tasty

Braised beef is delicious and tender.

6 grams of cinnamon, 3 grams of cloves, 6 grams of star anise, 1 grass fruit, 30 grams of brown sugar, 50 grams of vegetable oil, 1500 ml of chicken broth, 20 grams of salt, 5 grams of ginger, 10 grams of green onions, 500 grams of beef, cooking wine, garlic, fennel, peppercorns.

Preparation: 1. Remove the miscellaneous and wash the whole beef, and cut it into large pieces that can be put down in the pot.

2. Boil a pot of water, put the beef in, boil for a while, remove and set aside.

3. Heat the pot, add vegetable oil, when it is ripe, fry the shallots, ginger and garlic first, pour cooking wine, add soy sauce, brown sugar, salt and other seasonings, add chicken broth (add water is OK, but hot water, this is the trick), beef, cook on high heat for 20-30 minutes, change to low heat and cook until the beef is cooked and rotten.

4. After the meat is scalded and cooled, put it in the refrigerator to cool thoroughly, and remove the slices.

Private experience: 1. This dish is made on the first day, soaked in brine overnight, and after the flavor, it is best to eat the next day. But the next day, you must take out a layer of sesame oil, put it in the refrigerator and store it coldly, soak it for too long, and the meat will be rotten;

2. Put a quick pork or pork ribs in the pot when marinating beef, the taste will be unique, and the marinated pork can also be eaten, which is very fragrant;

3. You can also put some orange peel or beer or cola and other favorite condiments in the brine to develop your own private braised beef; 4. It is best to keep the brine (boil it once in two or three days or boil it in the microwave) and then use it to marinate chicken feet, pork liver, etc., the older the brine, the more fragrant the meat will be;

5. If the marinated meat cannot be eaten within a few days, it can be heated back into the brine until it boils, so as to avoid the meat from becoming moldy or dry.

The method of making braised beef more tender is as follows:Ingredients: 1kg of beef, appropriate amount of green onion, ginger and garlic, two small pieces of rock sugar, appropriate amount of star anise cinnamon, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, 1 spoon of bean paste, 1 spoon of sweet noodle sauce.

2. Wash the foam after boiling.

3. Put the beef tendon into the electric pressure cooker and add the ginger slices.

4. Add all the ingredients.

5. Then add all the seasonings.

6. Add water full of ingredients, cover the lid and turn on the beef and mutton mode.

Here's how to marinate beef to be tender and delicious:

Tools Ingredients: beef brisket, beef tendon, star anise, cinnamon, bay leaves, ginger slices, green onions.

1. Choose beef parts suitable for marinating, such as beef brisket, beef tendon, etc., the meat quality of these parts is relatively tough, and it is suitable for marinating. Cut the beef into pieces with a smile, then blanch it with boiling water to remove blood and impurities, and blanch the water for too long, so as not to affect the taste.

2. To prepare the marinade, you can use star anise, cinnamon, bay leaves, ginger slices, green onions and other seasonings, and add an appropriate amount of salt, sugar, soy sauce, etc. according to personal taste.

3. Put the blanched beef into the pot, add enough water, add marinades and seasonings, turn to low heat and simmer slowly after boiling over high heat, the simmering time can be determined according to personal preference and the toughness of the beef, generally need to be stewed for 1-2 hours.

4. During the stewing process, you can try to add some auxiliary materials, such as red dates, wolfberries, yams, etc., to increase the taste and nutrition.

5. After the stew is completed, you can take out the beef and cut it into pieces of appropriate size, and then filter out the marinade to remove impurities, and add some chopped green onions, coriander, etc. to decorate according to personal preferences.

Summary. Braised beef is one of the few more common delicacies in life now, the production method of braised beef is very simple, you need to prepare beef hind leg meat plus a variety of spices, it is necessary to pay attention to the cooking wine in the braised beef is essential, because the cooking wine can remove the fishy taste, but also can increase the aroma of the meat, the braised beef needs to be stewed slowly in a large pot, and the meat must be guaranteed to be crispy before it can be boiled, so that with the seasoning of the ingredients, the braised beef will be very tender and delicious. The method is also very simple, and you can follow this:

Braised beef is one of the few more common delicacies in life now, the production method of braised beef is very simple, you need to prepare the beef queen royal leg meat plus a variety of spices, it is necessary to pay attention to the cooking wine in the braised beef is essential, because the cooking wine can go to the fishy taste, but also can increase the aroma of the meat, the braised beef needs to be slowly stewed in a large pot to call Zen, we must ensure that the meat quality is crispy before you can open the pot, so that with the seasoning of the ingredients, the stewed and dust-breaking beef will be very tender and delicious. The method is also very simple, and you can follow this:

Preparation materials: beef shank beef shank meat three spices, appropriate amount of cooking wine 200ml, soy sauce 15ml method preparation materials: beef tendon can be bought in China is the best, the way to cut beef in the United States is not the same as trousers, can not buy complete beef tendon, so use beef leg meat or beef shoulder instead. Prepare the materials:

Spice preparation ingredients: Put all the above ingredients in a large pot of cooking wine and soy sauce, add enough cold water until the meat is submerged, cover the pot, turn on low heat and simmer slowly, about 40 minutes. When eating, prepare a small bowl of aged vinegar and chopped coriander, pour it on the sliced Liangzhou Jian braised pork and serve, it will only take 3-5 minutes.

You can use the dipping sauce according to your taste, such as garlic, peppercorns, chili peppers, etc.

Braised beef is tender, delicious and simple to make as follows:Ingredients: 1000 grams of beef, 35 grams of marinade.

Excipients: green onion, 3 slices of ginger, 5 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar.

1. Wash the beef and cut it into large pieces.

2. Prepare all the ingredients.

3. Add water to the pot, put the beef in a pot under cold water, bring to a boil and cook for two minutes.

4. Remove the boiled beef and wash off the foam on the surface.

5. Add the beef to the pressure cooker and add all the ingredients to the sedan chair.

6. Add water to the pressure cooker, add more water, consume a lot, cover the lid, stabilize the exhaust and cook for 40 minutes.

7. Turn off the heat, close the pressure limiting valve to speed up the exhaust, and the gas in the pressure cooker can be discharged and the lid can be opened.

8. Remove the beef, it is already very soft and rotten, and put it in the refrigerator after cooling.

9. Take it out when eating, and slice it with reverse lines.

Summary. 1. Prepare materials. The main ingredients to be prepared to make braised beef are beef, including Sichuan pepper, star anise, cinnamon, bay leaves, angelica, cumin and tangerine peel, as well as rock sugar, salt, dark soy sauce, light soy sauce, cooking wine and other seasonings.

2. Process beef. After buying fresh beef, clean the beef in clean water, pour an appropriate amount of water into the pot, boil the beef under cold water, turn on high heat and simmer for about three minutes, in the process of stewing, you should constantly flip the beef, which can make the beef heat more evenly. After simmering, take it out, and by this time the blood of the beef has been almost removed, and it can also help remove the fishy smell.

3. Boil the spices. Wash the prepared spices with water, wrap them with spices, put them in clean water and stew, for about ten minutes, after finding that the soup in the pot has changed color and smells the fragrance, put the beef into the pot, pour in light soy sauce, dark soy sauce, cooking wine and other seasonings, and add rock sugar, simmer for about an hour or so over low heat, and add salt ten minutes before leaving the pot. 4. Soak the beef.

After the beef is stewed, turn off the heat, don't rush to take it out, let the beef continue to soak in the brine for five or six hours, this will make the beef more flavorful.

1. Prepare materials. The main ingredients to be prepared to make braised beef are beef, including Sichuan pepper, star anise, cinnamon, bay leaves, angelica, cumin and tangerine peel, as well as rock sugar, salt, dark soy sauce, light soy sauce, cooking wine and other seasonings. 2. Process beef.

After buying fresh beef, clean the beef in clean water, pour an appropriate amount of water into the pot, the beef is too big pot under cold water, turn on high heat and simmer for about three minutes, in the process of stewing, you should constantly flip the beef, which can make the beef heat more evenly. After simmering, take it out, and by this time the blood of the beef has been almost removed, and it can also help remove the fishy smell. 3. Boil the spices.

Wash the prepared spices with water, wrap them with spices, put them in clean water and stew, for about ten minutes, after finding that the soup in the pot has changed color and smells the fragrance, put the beef into the pot, pour in light soy sauce, dark soy sauce, cooking wine and other seasonings, and add the old rock sugar, simmer for about an hour or so over low heat, and add salt ten minutes before leaving the pot. 4. Soak the beef. After the beef is stewed, turn off the heat, don't rush to take it out, let the beef continue to soak in the brine for five or six hours, this will make the beef more flavorful.

Extended information: 1. Choose the right beef. To make a delicious beef stew, you must first choose the right beef.

Generally speaking, beef stew should choose the kind of beef with tendon or white fascia, fat and lean beef meat, such as beef brisket, tendon meat, loin meat, bow meat, breast meat, and loin meat all belong to this category. The pure, lean and bright red beef looks beautiful, but it is not suitable for stewing, only for stir-frying, and it will be firewood when stewed.

The braised beef is tender and the silver hail ball is delicious and simple, and the method is as follows:

Ingredients: 2000 grams of beef tendon, 1 green onion, 1 ginger.

Excipients: 2 tablespoons of light soy sauce, a little dark soy sauce, 1 gram of salt, 1 star anise.

Tools: knives, bowls, pressure cookers, plates.

1. Cut the ginger and green onion and set aside.

2. Wash the beef.

3. Blanch the beef in boiling water, remove it, wash it, put it in a pressure cooker, add water, green onion, ginger, star anise, salt to the pot, light soy sauce, dark soy sauce, and cook for 30 minutes.

4. Remove the beef and let it cool.

5. Slice the beef, put it on a plate and serve.

The secret to the deliciousness of braised beef is to make marinade, including star anise, Sichuan pepper, bay leaf, angelica, cumin, tangerine peel, cinnamon and other ingredients.

When boiling beef, the amount of water put in different pots when simmering beef is different. Cut the beef into relatively large pieces first, and then put it in the pan, the beef does not need to be cut too small, so as not to cook it for too long and become soft. After boiling the water on high heat, marinate it on low heat for 1 hour, during this time, the water is constantly lost, and it is easy to boil the pot dry if you don't fill it with water.

Therefore, be sure to fill up the water and avoid adding water halfway, so that the marinated beef will be more flavorful. If you use a pressure cooker to marinate the beef, the time required is relatively short, so you don't need much water, just cover the beef.

Precautions

The first step in making braised beef delicious is to choose good beef, and it is best to choose beef tendon meat, which has a layer of fascia on the outside. With this layer of fascia, the braised beef made is more chewy, and it does not taste firewood, and the tendon meat will be more beautiful and appetizing when cut and plated. The blood water of the beef is more, so there will be a stronger fishy smell, the blood water should be cleaned up, so that the braised beef does not have a fishy smell, before making, you need to put the braised beef in clean water and soak it for 3 hours.

Beef also has a lot of impurities, in addition to soaking in blood water, it also needs to be blanched to completely remove the impurities and blood water in order to completely clean up the fishy smell. When blanching, remember to put the beef in the pot in cold water, which can make the beef stew for a longer time and better blanch impurities.

There are a few key points:

First of all, it is best to choose beef tendon as the material of braised beef, the meat is red, and there are tendons inside, and this tendon tastes super good. The marinated beef is cut into thin slices, shining in the sun, light and dark, very beautiful, some people give it a nice name, called Dengying beef.

Second, don't marinate for too long, chopsticks can be inserted, cook for too long, and it will be easy to fall when you cut;

Third, it is very important that the freshly marinated beef is never taken out. If the heat is taken out directly, the water will evaporate immediately, and the beef will become very dry and everything will be scattered. The correct way is to soak in the soup to cool, if you can soak overnight, it will be more flavorful and will not fall apart.

Ingredients: beef tendon, star anise, bay leaves, cinnamon, Sichuan pepper, ginger slices, green onions, 2 tablespoons of cooking wine, 5 tablespoons of soy sauce, 3 tablespoons of soybean paste, appropriate amount of rock sugar.

Preparation: 1A beef tendon, washed with running water and soaked to remove blood.

2.Add cold water to the beef tendons and blanch them in a pot to remove the blood.

3.At the same time, prepare a piece of gauze, put a few pieces of spices in it, and wrap it into a spice packet. You don't need to put too much, too much flavor is too strong, and it will overshadow the aroma of the beef itself.

4.After boiling, a lot of white foam will be produced, skim off, remove the tendons, and rinse them with cold water. In this way, the cold water will stimulate the meat and make it firmer.

5.Put the beef tendon in a casserole, add ginger slices, green onions, cooking wine, soy sauce, rock sugar, spice packets and soybean paste, and add plenty of water. Bring to a boil over high heat, turn to low heat and simmer for about 2 hours, and use chopsticks to insert directly into the meat.

Don't take out the beef, turn off the heat and keep the lid on to cool, the beef has been soaked in it for a while, and can be soaked overnight.