How to marinate beef to be tight, why is the beef marinated by yourself not firm

If you want to tighten the braised beef, put aside the links such as washing, cutting, and materials, it is an indispensable link to press the meat, and another point to pay attention to is that it must be simmered over low heat. Pressing meat is the most important link in the braised beef, after the beef is boiled in the old soup in the pot, you must add an iron grate on the beef, and then press a heavy object, press the beef in the pot, so that the old soup is completely over the beef, and the whole process is under a low fire, the old soup can not boil, and there are occasional bubbles, so that when the time comes, the beef taken out is tight, if the meat is not pressed, and the fire is turned on, the beef will be boiled apart, and the taste is not chewy, and the taste is very poor, so if you want the beef to be stewed, you must press the meat, And turn on a small fire.

Ingredients: beef shank, green onion, ginger, bay leaf, star anise, cinnamon, cloves, grass fruit, cumin, garlic, vinegar, sesame oil, light soy sauce, dark soy sauce.

1. Prepare the ingredients, green onion, ginger, bay leaf, star anise, cinnamon, cloves, grass fruit, cumin.

2. In addition to green onion and ginger, put other spices into a bag.

3. Put water in the pot, add the beef and cook for a while to remove the blood.

Fourth, remove and wash the surface foam.

5. Prepare another pot, put in water, and put the beef.

6. Add ginger slices and green onions.

7. Add spices.

8. Add an appropriate amount of light soy sauce.

9. Add an appropriate amount of dark soy sauce to color.

10. Bring to a boil over high heat, turn to low heat and cook for 1 hour, then add salt, season, and continue to cook until the beef is cooked.

Ten. 1. After the beef is ready, remove it and eat.

Braised beef can not be cut hot, easy to chop, after the braised meat is cooled, put it in the refrigerator to refrigerate, the meat will be firm, and the slices are not easy to break.

Food, braised beef, if you want to eat braised beef, you don't need to buy it, the method and recipe tell you that the beef is firm and not loose, and it is necessary to drink wine.

Take the plastic wrap tightly and wrap it tightly

The reason why the marinated beef is not firm: the marinated beef is too long, and the marinated beef is taken out directly.

If you want to make the braised beef firmer, you must choose the right meat, and it is best to choose beef tendon meat, which is the best raw material for braised beef.

The second point is to control the time, the cooking time should not be too long, too long, then the braised beef will be looser.

Beef contains amino acids, protein, and trace elements, and it can be said that it has many benefits for the body.

There are many ways to eat beef, you can stir-fry vegetables or cook soups, and the taste of braised beef is the most delicious.

The time of boiling is too long: If the braised beef is boiled for too long, it will be easy to fall apart when it is cut, and the time to cook the beef is subject to the easy insertion of chopsticks.

The best material for braised beef is beef tendon, the meat is red, and there are tendons inside, which taste 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 lamp shadow beef, just marinated beef must not be 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 to do this is to soak in the soup to cool.

Precautions for braised beef

1. Braised beef needs to be selected in beef tendon meat, which is particularly chewy and tasteless.

2. Soak the beef, after the beef is cleaned, you need to soak it in water, so that the blood and fishy smell in the beef can be soaked out, and it is generally soaked for about 2 hours.

3. Control the heat, the fire control is not good, the beef will be very old, firewood, put the beef in the marinade and boil the water over high heat, then turn to low heat and cook for 1 shift, and then turn off the fire and soak in the brine for about 2 hours.

The above content refers to Encyclopedia - Braised Beef.

The practice of braised beef.

Ingredients: beef (money tendon), light soy sauce, dark soy sauce, cooking wine, Sichuan pepper, fennel, cinnamon, ginger slices.

1. Blanch the beef and put it in the pot, add peppercorns, cinnamon, fennel, ginger slices and water to submerge the beef.

2. After boiling over medium heat, pour in an appropriate amount of cooking wine, and then stir well.

3. Pour in the soy sauce again, bring to a boil over high heat, turn to low heat and simmer for two hours.

4. After simmering, put the beef in the refrigerator with the sauce and refrigerate overnight.

5. Take it out the next day, heat the beef and let it cool and slice. Add rock sugar or white sugar to the sauce and mix to your liking.

6. Pour the sauce on the beef, or put another pin on the plate to dip in, and finally sprinkle with fragrant bucket loose vegetables. Jane Lao.

The method of tightening and not dispersing beef marinade is as follows:

The meat should be selected on the right part, and beef tendon is the most suitable for marinating. After the meat is selected, rinse the whole piece first to remove the dirt on the surface; Then cut into pieces and soak in clean water for about half an hour to remove dirty blood impurities. Blanch the beef in a pot under cold water so that the blood and odor can be fully removed.

You don't have to have a lot of spices, you can freely adjust them to your liking. Put a few hawthorn slices in the meat pan to cook quickly and remove odors. The marinating time should not be too long, otherwise the wheel is high and chewy, and it is easy to chop, so the chopsticks can be easily inserted.

After marinated beef is refrigerated, it is easier to slice and form. Be sure to keep in mind the timing precautions to ensure that the beef is chewy.

How to make braised beef

Ingredients: 1 kg of beef, spice, cinnamon, brown sugar.

Excipients: light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onion, cooking wine, Sichuan pepper, bay leaf.

Method: 1. Cut the beef into large pieces and wash it.

2. Boil a pot of water, add beef and a little cooking wine and garlic powder after boiling, boil for about 5 minutes to remove debris and blood, remove and drain.

3. Wash the pot, put in the beef, and then put in the light soy sauce, dark soy sauce, sugar, salt, cooking wine, waxed five spices, cinnamon, bay leaves, Sichuan pepper, and garlic powder.

4. Take a whole piece of ginger and pat it loose and put it in, and then put the green onion segments, mainly cooking wine and light soy sauce, a small amount of salt and sugar. If possible, you can put a few pieces of orange peel or a clove of lemon.

5. Add a little more water, the ingredients should completely spread over the beef, and then turn to low heat and simmer for about 3 hours after the fire boils. Leave off the heat overnight, then bring to a boil over a second high heat, then simmer for 3 to 4 hours until it is fully flavored. Then take it off the fire and wait for the beef to cool, then you can take it out, drain the brine and put it in the refrigerator, and take it out and slice it when you eat.

6. Note: Be willing to cut the material, anyway, the marinade can continue to marinate things in the future, and basically do not release water. The cooking time must be long, otherwise the inside will not taste good. It's best to put it out overnight and take it out to taste the best, but you can't soak it in the marinade for too long, otherwise it will be sour and rotten.

Ingredients required: 5 catties of beef tendon, green onions, ginger, Sichuan pepper, appropriate amount of salt, half a bowl of light soy sauce, cooking wine.

Step 1: Soak in.

It is best to use beef tendon meat for braised beef, which has a stronger taste, and soak the beef in water for about 3 hours. Change the water 2 times halfway through, and soak it in cold water to make the beef firmer.

Step 2: Blanch.

Pour cold water into the pot, put in the soaked beef, put in ginger slices and green onions, add a small amount of cooking wine to remove the fishy, blanch the water for three to five minutes after boiling, it can remove the fishy smell well, and wash the blood foam on the surface after removing it for later use.

Step 3: Marite.

Find a deep basin, put in the blanched beef, add shredded ginger, shredded green onions, ten peppercorns, pour in a small half bowl of light soy sauce, fully grasp and mix evenly.

Cover with plastic wrap and marinate in the refrigerator for 3 hours, waiting until the beef is fully flavored before proceeding to the next step.

Step 4: Bring to a boil.

Remove the green onion, ginger and peppercorns, pour the marinated beef into the pot, and add the water that has not covered the surface of the beef.

After boiling on high heat, taste the taste of the soup, the soup should be saltier than usual, add an appropriate amount of salt, bring to a boil and turn to low heat and simmer for 30-40 minutes.

Soak the boiled beef sauce for an hour to allow the beef to fully absorb the flavor of the soup, remove it and slice it before serving.

1.Wash the beef, pour a sufficient amount of water into the pot, add the beef, and continue to cook for about 5 minutes after boiling to remove the blood.

2.Scoop up the beef and rinse off the foam from the surface with clean water.

3.Put all the spices, green onion, ginger, rock sugar, cooking wine, and beef into the casserole.

4.Pour in the water and cover the beef.

5.After the heat boils, pour in the dark soy sauce, reduce the heat to medium-low and simmer for about 1 and a half hours, add salt and simmer for another half hour.

6.The beef is naturally cooled and then taken out, and it can be put in the refrigerator for a period of time before cutting it to better slice.

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.