What are the ingredients for making white cut brisket?

Defrost the beef and cut off any excess fascia;

Put water in the pot, put 3-5 bay leaves, 1 pinch of cumin, 1 pinch of Sichuan pepper, 4-6 peppercorns, 1 small piece of cinnamon (the size of the tail finger), 1 star anise, 4-6 slices of ginger and 1 green onion, put the beef, and bring the water to a boil over medium and low heat;

In the process of cooking, use the fence to skim off the foam, and from time to time with chopsticks into the beef, until the beef does not come out of the blood, the whole process time should not be less than 1 hour, until the beef is cooked, scooped up after cooking, and then cut into thin slices against the grain, if the remaining soup is not turbid, filter it and put it in a cold bottle, and put it in the coldest position of the refrigerator for about a month (not a freezer);

Fry the peanuts, put them in a dense bag after cooling, close the mouth of the bag, spread them on the cutting board, crush the peanuts on the bag with a straight noodle stick or a barrel-shaped wine bottle or a large beer bottle, and then pour the broken peanuts into a small bowl;

Chop 1 green onion, put it in a bowl, pour in a small half bowl of light soy sauce, 1 4 teaspoons of sugar, 2 teaspoons of chili oil, put about 3 tablespoons of oil in the pot, pour the oil into the bowl of light soy onion, pour in 1 teaspoon of sesame oil, stir a few times, pour it on the noodles when eating beef, and then sprinkle a little crushed peanuts or fried sesame seeds to keep a fragrant.

Tips: First, it is best to use beef tendon when choosing beef, and you can also use other parts of beef.

2. Slow cooking of meat under cold water is to better force out the blood in the meat.

Seasoning: light soy sauce, vinegar, a little salt, sesame oil (eat spicy and put some chili) in a bowl and mix thoroughly, and the white cut meat is delicious to eat.

White-cut beef brisket (clear soup belly).

Recently, I feel that the easier it is to eat, the better, and I don't need to add more seasoning. Authentic.

Materials

Two pounds of brisket.

Salt to the right amount of water far overshadows the brisket.

The preparation of white-cut beef brisket (clear soup belly).

Don't buy briskets that are too lean. It is best to have fat and tendons.

Cook the brisket with water first. No need to cook until fully cooked. Mainly boil out the blood water foam.

Bring water to a boil in a large pot. There should be plenty of water to completely overwhelm the brisket, enough to cook for an hour or two without drying out. When cooked, it shrinks, and the weight is only about 70%.

Place the brisket in the refrigerator to cool. It's easy to cut slices when it's cold. If you want the brisket to shine beautifully after serving, you need to trim the brisket.

Cold slices of brisket. Beautifully placed. To eat hot, pour hot brisket soup over the sliced brisket. Eat it is dipped in soy sauce. It's up to you what you want to add to the soy sauce.

The water in which the brisket has been boiled is the brisket consommé. The beef brisket is served with the soup to make the clear soup belly. I made a clear soup with brisket and tomato rice noodles. Tomato sauce boiled with fresh tomatoes is also added.

The practice of Zhanjiang white cut beef brisket: Ingredients: beef brisket, white radish, and the number of white radishes is half or two-thirds of the brisket, and it is best not to have the same amount, because it will reduce the aroma of beef.

Seasoning: salt, sugar, soy sauce, ginger slices, seasoning, cooking wine, green onion. Method:

First, wash the brisket and cut it into strips about two centimeters wide and three centimeters long, and boil it in hot water. Heat the oil, add the beef brisket and stir-fry, add soy sauce, and color; Wait until the soy sauce is evenly stained with the brisket, add water to submerge the brisket; After boiling, add all the seasonings; After simmering over low heat for half an hour, the brisket is basically cooked and soft; Add the radish, bring to a boil over high heat, continue to reduce the heat and simmer, after about half an hour; After cooking, you can add seasonings, salt, and sugar appropriately.

Explain how to cut beef that is easy and good-looking:

This method is to freeze the beef for half an hour before cutting it.

When cutting shredded beef or beef slices, in order to make the knife beautiful, wrap the whole piece of beef, put it into the refrigerator freezer and freeze it for half an hour, and when the shape is frozen and fixed, then take out the cutting hand, it is easier to cut after ice, and the ice beef has high moisture content, which is more tender than not ice at all.

The above method of cutting beef is generally a common method used in the cafeteria Biluo, and the hotel also uses this method to cut, which is still very practical.

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How to cut beef**:

1. First observe the texture of the beef.

2. When cutting, you can't cut along the lines, cut horizontally to remove the fascia.

3. Cut the beef into pieces and cut the beef slices horizontally.

4. When cutting beef, press the beef with the left hand and use the knife technique of pushing and pulling with the right hand.

5. When cutting beef, be sure to cut it evenly, not thin at the top and thick at the bottom.

6. If we want the beef to be more tender, we also have to marinate.

7. Start by putting the beef in a bowl.

8. Add a pinch of salt, pour in the beer, and add the cornstarch.

9. After the beef is mixed, marinate for 20 minutes, so that the fried beef is more tender.

How to cut the beef to be tender.

Compared with other meats, beef has more old tendons, that is, the fibrous tissue of beef is thicker and connective tissue.

More. Therefore, it is necessary to cut horizontally with the texture of the fiber, that is, with the texture of the muscle, so that the tendon of the beef can be cut so that it can be cooked easily. If you cut along the lines, the tendons will be retained, and when cooked, not only will the meat not taste good, but the meat will become woody and chewable.

First of all, the texture of the knife and the brisket is cut vertically at 90 degrees. This method is correct when cutting the brisket against the grain of the brisket, and this method of cutting the brisket is not only suitable for stir-frying beef, but can also be used when cooking other brisket dishes.

Beef brisket refers to the piece of meat with tendons, meat, and oil, that is, the belly of the cow and the soft muscles near the ribs, which is a general term. If it is divided according to the part, the meat in many parts of the cow can be called brisket. Imported from abroad is mainly cut into strips of beef ribs, taken from the ribs between the boneless strips of meat, more lean meat, less fat, less tendons, suitable for braised or stewed soup.

In addition, there is a loin with little tendon, less oil, and more meat on the top layer of the tenderloin, but the shape is not regular, which can also be called beef brisket, and it is the best braised part. Beef tendon can be regarded as a kind of beef brisket, with more tendons, less oil, or even lean meat, which is generally used for marinating, not suitable for stew, and even more not suitable for braised meat.

Just cut it with a knife, so you don't have to worry too much.

Ingredients: 1000g beef brisket, 2 radish.

Excipients: a little ginger, a little green onion, a little salt, a little soy sauce, a little chili sauce, a little chutney.

1. Peel and cut the radish into pieces for later use.

2. Put the whole beef brisket into the pressure cooker, add an appropriate amount of water and ginger slices and cook for 15 minutes.

3. Remove the cooked beef brisket and cut it into pieces.

<>5. Add an appropriate amount of beef brisket soup and bring to a boil over high heat.

6. Add a little hot sauce and homemade chutney and stir-fry, and simmer for another 15 minutes.

7. Finally, sprinkle in the green onion and stir well, then turn off the heat and remove from the pot, and the braised beef brisket with radish is completed.

Ingredients for the radish brisket pot.

600g beef brisket, 1 white radish.

2 tablespoons light soy sauce 1 tablespoon dark soy sauce.

1 tablespoon cooking wine 1 tablespoon Zhuhou sauce.

1 star anise cinnamon section.

Appropriate amount of cumin, 2 bay leaves.

1 grass fruit (optional) and a green onion.

2 garlic cloves, 9 slices of ginger.

Pepper to taste, salt to taste.

Appropriate amount of chicken powder How to cook radish and beef brisket.

Step 1: Prepare the materials (forgot to write rock sugar on it, rock sugar should be 5-10g) Beef brisket over water steps: Cut the beef brisket into pieces, add 4 slices of ginger to the pot and boil together, boil for 2 minutes, scoop up the beef brisket, rinse and drain with hot water, and ......set asideRemember to use hot water without a lid and use hot water to avoid ...... that is difficult to boil

Step 2Put a small amount of oil in a pot, heat 5 garlic cloves and ginger over medium-low heat and stir-fry until fragrant.

Step 3: Stir-fry the beef brisket and add a tablespoon of Zhuhou sauce to stir-fry evenly.

Step 4 Then add rock sugar, light soy sauce, dark soy sauce, cooking wine (you can mix these three in advance), and fry the brisket for a while to color.

Step 5: Add enough hot water, add green onions, star anise, fennel, grass fruits, bay leaves, cinnamon, bring to a boil over high heat, add a lid and turn to low heat.

Step 6 At this time, you can cut the radish again, look at the size of the cut to see when to cook together, I cut the big one.

Step 7 After the brisket is boiled for 30-40 minutes, add radish, pepper, chicken powder and salt, and continue to cover the lid and cook for about 45-1 hours.

Step 8 is cooked, try the taste for yourself.

Step 9 is delicious.

Cooking tips for a radish brisket pot.

I've made this dish several times, and I've used a voltage cooker, it's too bad, and it's really not delicious to put radishes in the voltage cooker in advance and cook it out. Give it a try.

The preparation and ingredients of the brisket are as follows:Tools Original ingredients: 300 grams of beef brisket, 100 grams of radish, 150 ml of beer, 2 pieces of cinnamon, 3 grams of hawthorn, 2 bay leaves, 5 grams of green onions, 2 grams of salt, 1 coriander, 5 grams of ginger.

1. Peel and cut the radish into cubes.

2. Green onion, ginger and coriander for later use.

3. Cut the beef brisket into cubes.

4. Put the beef brisket in cold water, add ginger and blanch.

5. Put beef brisket, beer, water, cinnamon, hawthorn, bay leaves, green onions, radish and salt in the pot.

6. Cook and boil on high heat, turn to low heat for 1 hour, and the fragrant beef brisket is ready.

Beef should be very familiar to many people, the strong taste of beef, and mellow taste, so it has been liked by many people, the nutrition of beef is also particularly high, the protein content is much higher than other meat, but the ** of beef is also relatively high, although expensive but beef by its taste and taste, so it is still worth it, and the fat of beef is also very small, so those who want to eat meat and are afraid of fat friends, beef is particularly good. The key to beef is to choose fresh ingredients and good parts. The beef tendon is certainly the best.

It is best eaten with tendons.

Wash first and then blanch, after this step, part of the fishy smell of the beef will be removed. Blanch in a pot under cool water. If you boil the pot under water, you will be forced to stop the beef all of a sudden, and the rich protein will solidify when heated, and the aroma of the beef will be difficult to force out.

After boiling the pot, the blood foam floated up, and then removed it. Prepare cloves, cardamom, sand kernels, cinnamon, spices, bay leaves, ginger, green onions, organic soy sauce, cooking wine, yellow sauce, rock sugar, salt, and monosodium glutamate. The five spices we make today refer to cloves, cardamom, sand kernels, cinnamon, and ingredients.

Add water, ginger and green onion to the pot. Add cloves, cardamom, sand kernels, cinnamon, spices, etc.

It is best to use beef tendon or beef rib fan for white-cut beef, these two parts have tendons and meat, and they taste chewy, the taste is bursting, and the teeth are not stuffed! Soak the beef tendon or beef rib fan in water for more than 30 minutes to remove the blood stain on the surface, and then blanch the water for 10 minutes to completely clean the fishy smell and blood stains of the beef. Then add water to another pot, put the beef tendon or beef rib fan in cold water, add green onion knots and ginger slices, cooking wine, water should be submerged with beef, do not add any salt, boil over high heat, skim off the foam, change to low heat and simmer for about 2 hours.

Use chopsticks to insert the thickest part of the beef, and the beef will be good when you don't clip the chopsticks! Remove the water and let it cool for later use. The soup from which the beef is boiled can be made into other dishes.

Compound dipping sauce: minced garlic, soy sauce, vinegar, red oil, oyster sauce, sugar, minced green and red peppers, minced coriander (new dipping sauce for white-cut beef) Original dipping sauce: chopped green onion, minced coriander, salt, monosodium glutamate, boiled beef soup (original version of white-cut beef dipping sauce) This dipping sauce can taste the original flavor of beef!

The taste is pure ......Superb!

Introduction: Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-operation, post-illness recuperation in supplementing blood loss and repairing tissues. The following is my recommended recipe for white cut beef, welcome to refer to it!

Introduction to the ingredients of white-cut beef760 grams of beef, appropriate amount of cinnamon, appropriate amount of ingredients, appropriate amount of cooking wine, appropriate amount of soy sauce,Steps to make white-cut beef

1. Ingredients: beef (cleaned and blanched), cinnamon, ingredients.

2. Put the blanched beef into the pressure cooker.

3. Next, put in the cinnamon and ingredients, and add some water.

4. Add an appropriate amount of cooking wine.

5. Cover and cook over medium-low heat for 25 minutes and turn off the heat.

6. Simmer until there is no gas, then open the lid.

7. Then, remove the boiled beef and let it cool.

8. Finally, put the cooled beef on the cutting board and cut it into slices.