Home style braised beef tips, steps of braised beef

Basic raw materials. 500 grams of beef, 2 grams of monosodium glutamate, 5 grams of pepper, star anise, and green onions, 25 grams of green onions, wine, and soy sauce, 20 grams of spicy bean paste, and 15 grams of sugar.

The production process. Braised beef.

1. Cut the beef into pieces, blanch it with hot water and drain it for later use;

2. After the oil is heated, the green onion and ginger are stir-fried, then the spicy bean sauce is added and fried red, then the beef pieces are stir-fried and soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally the beef is soaked in water, and slowly boiled over low heat until the juice is thick and the meat is crispy and fragrant.

Menu features. Beef is high in protein and low in fat, so it is delicious and loved.

Efficacy. Beef [2] is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's ability to resist disease, and is particularly suitable for people who grow and develop and recuperate after surgery and illness in replenishing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter.

Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

Beef is a food that people all over the world love to eat, one of the meat foods consumed by Chinese, second only to pork, beef protein content is high, and fat content is low, many friends do not know how to make braised beef delicious, let's learn together.

Method steps.

1 6 Step by Step Reading.

Ingredients: beef, green onion, ginger, oyster sauce, cooking wine, water starch, dark soy sauce, light soy sauce, sugar, salt, chicken powder, star anise.

Cut the beef into cubes, add water to the pot and bring to a boil, blanch the cut beef pieces, and put a little cooking wine when blanching.

You can remove the smell of beef, skim off the foam after boiling, blanch for two minutes, pour out the beef, drain the water and pour the beef into the plate.

Start another pot, add some oil to moisten the pot after heating, put star anise, ginger slices, green onions, stir-fry until fragrant, put the blanched beef into the pot, put in soy sauce, continue to stir-fry and color, and put in cooking wine.

Add boiling water to the pot, add salt, chicken essence, sugar, the amount of sugar is a little more, the braised dishes are salty and fresh and slightly sweet, so the amount of sugar should be a little more, put in a flat spoon of oyster sauce and dark soy sauce, cover the lid after adjusting the flavor, and simmer for 40 minutes on low heat.

Continue to collect the juice, add a little water starch to thicken, after the sauce is evenly wrapped, add a little oil, turn off the heat and put it on the plate, and sprinkle the chives after serving.

Throw it into a pot of cold water and boil it will gradually boil the blood foam out, from clear cultivation to turbidity to continuous bulging up one by one, and finally ruthlessly skimming and abandoning, ah this process is a little comfortable, and finally flush the water to ensure that there is no trace of concern on the meat, so that the beef soup base will become clear and translucent.

All the spices that need to be used are actually commonly used at home, and we will basically make up a little bit of what there is, wash away the lead and impetuousness after a while, and put them in sandbags so that you don't have to go to these spices one by one after cooking.

Peanut oil from the pot, and then a big spoonful of bean paste and soybeans fried red oil, if there are conditions at home, I will suggest you use peanut oil with beef, I don't know why these two combinations are very fragrant, people here like to buy the kind of folk workshop squeezed out of the kind of very pure and pure peanut oil, that kind of fragrance is bottled products can not reach, older friends should be able to imagine that fragrance, pour a little more boiling water into the pot, to use these beef broth as toppings, seasoning, salt, monosodium glutamate, pepper and sugar, as well as spice packets, and then transfer to the pressure cooker, press it for 30 minutes to save time, with a normal pot it will take about an hour and a half, I admit that I am impatient, after cooking, it is like this, the soup is red and bright and the beef is soft and rotten, it makes sense to eat a bowl first.

Then boil the water and then put in your favorite noodles, cook until six or seven minutes cooked, by the way, put in the vegetables and cook together, during this period, a little minced garlic in the soup bowl, half a spoon of soy sauce can have the taste of chili oil and green onions, and half of the noodle soup of the boiled noodles, of course, if there is a stock, it will be more biutifo, the original beef soup should also be added, the main thing is that the beef soup is very fragrant and heavy, so it has to be mixed with some clear soup, so that a bowl of braised beef noodles is done, The average of four people is only 25 yuan, can really eat such a big bowl of beef noodles, do you think it is expensive?

Braised beef is a home-cooked dish that we are all very familiar with, especially in autumn and winter, when it becomes more popular at home.

Just like braised pork belly, every family has its own cooking method, its own unique secrets, and every family has its own favorite taste.

I myself often season it according to my family's requirements, sometimes it is a little spicy, sometimes it is not spicy. This time, when I roasted the beef, I added some newly bought soybean sauce, but I didn't expect it to be very flavorful. Usually, the braised sauce is not used, only the color of the soy sauce is used, and it is burned in a thick oil red sauce.

However, the so-called homely, in my understanding, is the meaning of being able to play casually, the materials do not have to be expensive, and the method does not have to be sticky, as long as the taste is good, it is enough, and you can also adjust it according to your own taste.

Ingredients (main ingredients & seasonings).

Beef brisket 600 grams.

2 tablespoons of cooking wine.

1 tablespoon soybean paste.

2 tablespoons soy sauce.

1 scoop of sugar. Salt to taste.

6 garlic cloves

Green onion 4 sections. Ginger 4 slices.

Star anise: 1 pc.

Cinnamon bark 1 section.

4 dried chili peppers.

Homemade braised beef.

Cut the beef brisket into large pieces and blanch it: boil it in a pot under cold water, and take it out to make home-cooked braised beef Step 1

Heat 2 tablespoons of oil in a wok and stir-fry the shallot segments, ginger slices, garlic granules and other spices to make home-style braised beef Step 2

Add beef and stir-fry it slightly: Step 3

Add soybean sauce and stir-fry until fragrant, then pour in cooking wine and soy sauce and stir-fry evenly Home-style braised beef Step 4

Then add an appropriate amount of boiling water (the amount of water should be submerged with beef), boil over high heat, then turn to low heat and simmer for about 60-90 minutes (the stew time of different parts of beef is different, please adjust it yourself) Home-cooked braised beef Step 5

Finally, add an appropriate amount of sugar and salt to adjust the taste, and turn on the high heat to thicken the soup, and make home-cooked braised beef Step 6

Tips: 1. Although spices are a good partner for braised beef, they should not be too much, so as not to rob the meat taste, do not eat spicy, dry chili peppers can be omitted, or put less to take its aroma.

2. After the beef is boiled, it is necessary to give enough time to simmer over low heat to make it soft and sticky, and you can't be in a hurry.

3. When the juice is collected at the end, the amount of soup to be retained is decided according to the situation, and you can leave more soup if you can't finish eating, and it is also very good as a soup for braised beef noodles.

Cut the beef into large pieces and blanch them in boiling water for one minute, then remove them and rinse them.

Heat 2 tablespoons of oil in a wok and stir-fry the chives, ginger slices, garlic and other spices.

Add the beef and stir-fry slightly.

Add the soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly.

Then add an appropriate amount of boiling water (the amount of water should not exceed the beef), boil over high heat, then turn to low heat and simmer for about 90 minutes.

Finally, add an appropriate amount of sugar and salt to adjust the taste, and turn on high heat to thicken the soup.

The family practice of braised beef is general, you first cut the beef into cubes, and then put a little potato into it, cook it together, and then cook it out like this, and the roast beef will be particularly delicious, especially fragrant, especially thick, especially thick, and especially textured.

Braised beef, wash the beef, cut it into pieces and blanch it in water, then add rock sugar and add the beef to various seasonings. Simmer for two hours.

The trick to home-cooked braised beef is, of course, to choose some beef with better parts and quality, and then you have to pay attention to the heat and add the appropriate ingredients according to your own taste.

Tips for home-cooked braised beef. When cooking braised beef. First of all, the beef. Blanch in hot water. This will solve the bloody smell of beef. In this way, the braised beef tastes better.

Home-style braised beef trick eight beef marinated, after the song pot is fried, put sugar and starch, dark soy sauce on the line, cooked, it is very fast, especially delicious.

The trick to homemade braised beef is mainly to stew the beef, and if you don't stew the beef, you will have a lot of trouble eating it.

I think the most important thing is the sauce, so I think you can use bean paste because this one may taste a little better and it will taste more fragrant when burned.

If you want to make home-cooked braised beef, you can go up and search for it, and there are a lot of recipes on it, because each family has different tastes, so you decide to make different dishes.

I'll see if you prefer to eat the salty braised pork or the sweet braised pork. It's still different, if you like to eat braised pork, put sugar if you like to eat sweet.

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!

Tips for home-cooked braised beef, everyone has some tricks up their sleeve for making any food, depending on how you do it.

Hey, this question is also true, each place has different tastes, and it does not do it in the same way.

Hello! Steps to prepare braised beef.

Ingredients: 2 catties of beef shank, 2 tablespoons of bean paste, 1 piece of ginger, appropriate amount of oil and salt, 1 star anise, 3 bay leaves, 1 small piece of cinnamon, 1 piece of orange peel, 1 tablespoon of trough, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of braised soy sauce, half a tablespoon of sugar.

The first step: don't chop the red oil bean paste for later use, in fact, you can usually chop the bean paste, add an appropriate amount of oil and peppercorns to fry the fragrance over slow heat, and then put it in a sealed box and put it in the refrigerator, so that you can eat and use it at any time, which is very convenient.

Step 2: Take out the spices you have at home, basically the spices used for stewed meat, but there are a few spices: star anise, bay leaves, cinnamon, orange peel, these spices must be put in, and other spices will be put according to the actual situation.

Step 3: Prepare the beef, cut it into pieces of beef of the right size, make braised beef, it is more suitable to use beef brisket, not too lean beef, if the meat is lean, the taste will be chai, not very suitable.

Step 4: Wash the beef, then put cold water in a pot and boil, skim off the foam and blood, clean and cook, and then remove it for later use. If the beef is fresh and the meat is of good quality, there is no need to blanch it, and it only needs to be cleaned repeatedly.

Step 5: Heat the oil, heat the pan with cold oil, add butter or salad oil, add ginger cubes and stir-fry until fragrant, and then add bean paste and stir-fry until fragrant. After stir-frying, add all the spices except rock sugar, adjust to medium heat and continue to stir-fry until fragrant.

Step 6: When all the spices are fragrant, you can add the beef pieces, continue to keep the heat on medium heat, and slowly fry the spices and beef pieces together to let the beef slowly absorb the flavor.

Step 7: When it is almost fried, add some cooking wine and rock sugar, the cooking wine will remove the smell and soften the beef, and the rock sugar will make the beef more fresh. When the beef fully absorbs the flavor of the seasoning, add an appropriate amount of boiling water, and pay attention to the boiling water.

Step 8: After adding boiling water, put a spoonful of the trough, if there is no trough, you can also leave it out, and then put the soup and water into the pressure cooker, cook for about 20 minutes, if you have a casserole at home, you can also put it in the pressure cooker After steaming, then put it in the casserole and simmer slowly for an hour and a half, in the process you can add seasonings according to your own taste, and then the fragrant braised beef can be out of the pot.

If we want to make delicious braised beef, first of all, we need to pay attention to the method of production, first we need to prepare beef, ginger and shallots, star anise, dried chili, tangerine peel, liquor, Shao wine, sugar, soy sauce, sauce color, chicken essence, pepper, sesame oil.

First we need to prepare the beef, wash it, and then cut it into thick rectangular slices. At the same time, we also need to cut the tangerine peel into strips, and then we also need to wash the green onion and cut it into long sections, and the ginger also needs to be peeled and shredded.

We pour 1 cup of cooking oil into the pan, and when the oil is hot, we put the beef slices in the pan and fry them over low heat until the meat slices are crispy and ready to be removed. Then we need to pour out the frying oil, and then leave 1 teaspoon of oil in the pot, after it is hot, you can fry the dried chili peppers, and at the same time, we also need to add tangerine peel and stir-fry until fragrant, and then add green onions and ginger to stir-fry well. Finally, we add the beef slices, star anise and other condiments, and then we simmer over low heat until the soup is dry, and it is ready to serve.

Benefits of eating beef.

Eating beef is good for our health, first of all, it is rich in creatine in beef, and this food is rich in nutrients, especially in beef, the content of sarcosine is very rich, and eating beef can also help us grow muscles and enhance strength, and we can also help us supplement adenosine triphosphate by eating beef, which is good for our health and can also help us promote health.

In beef, there is actually a large amount of vitamin B6, and in fact, the protein in beef is also very rich, and because there is enough vitamin B6 in beef, it can play a role in enhancing the body's immunity, which is meaningful to promote protein metabolism and synthesis, and it is good for us to promote human health, and we can also use the method of eating beef to help our body enhance physical fitness.

When you eat beef, you can also find that in fact, the protein in beef is very rich, and there are essential amino acids needed by our human body, among which the fat and cholesterol are actually relatively low, so beef is especially suitable for people with obesity, high blood pressure, arteriosclerosis, coronary heart disease and diabetes.