Why does the brisket boil firewood, and what to do if the beef has been boiled for firewood

Beef brisket to do not firewood and hawthorn can be fried in water and then boiled, there are a lot of delicious methods, I will provide you with a tomato brisket stewed potato that I like, you can try to do it, the specific method is as follows:

Beef is an ingredient with a lot of energy in the body, and eating more beef has many benefits for the body. Today, Tianjian Food Square uses beef as the main ingredient to share with you a super delicious tomato and potato beef stew! If you want to learn, hurry up and get on the bus!

ps: If you like food, remember to pay attention to Tianjian Food Square first, I will update different food tutorials every day!

Please click Enter a description.

Prepare the ingredients first:

Beef brisket x 500g

Tomato x 3pcs.

Potatoes x 2pcs.

Shallots, ginger, cooking wine, light soy sauce, salt x to taste.

After the ingredients are ready, cut the beef brisket into small cubes, then slice the ginger and cut the green onion into sections, after doing these steps, add water to the pot, count the beef brisket ginger slices and green onion segments, cooking wine, blanch the beef brisket, if there is foam after the water boils, use a spoon to remove the foam, cook for 5 minutes and then pick it up, then use chopsticks to clip the ginger and shallots, and then peel the potatoes and cut them into small pieces for later use!

Blanch the beef and put it for later use, then blanch the tomatoes with some boiling water to facilitate peeling, cut the peeled tomatoes into small pieces, then heat the oil and then pour the tomatoes into the pot and stir-fry over high heat until they are fully cooked!

After the tomatoes are cooked through, add the freshly blanched beef and stir-fry with the tomatoes, stir-fry the aroma of the tomatoes into the beef, then add 1 tablespoon of light soy sauce, add 2 teaspoons of salt, and continue to stir-fry until the tomatoes melt!

After the tomatoes are almost melted, add an appropriate amount of boiling water, add the chopped potatoes, stir evenly with a spatula, then cover the lid and boil over high heat, then turn to low heat and simmer for about 20 minutes!

Before cooking, you can add a little water starch to hook the sauce, which will make the whole dish more distinct! In this way, a delicious dish that you still want to eat after eating, tomato-flavored beef stew and potatoes is ready! Very delicious!

Well, that's it for today's food tutorial!

Hello dear, I am inquiring for you here, please wait a while, I will reply to you immediately 1. When stewing, salt should be added when the beef is about eighty percent hot, otherwise the essence of the beef will be lost rapidly, and it tastes a little firewood 2. Stewed beef should be stewed with hot water, because hot water can make the protein on the surface of the beef quickly coagulate, prevent the loss of amino acids in the meat, and maintain the delicious taste of the meat. 3. The soup should be added at one time, and no water should be added halfway. If the soup is not enough, you can only heat water or boiling water, and you must not add cold water halfway, otherwise the meat in the pot will encounter cold water, which will easily shrink and tighten the surface of the meat, and the heat is not easy to pass inward, and the meat will become hard and skiny, and it is not easy to chew and swallow 4. Select meat, tendons, waist plates, arches, chests, outer loins, etc., accounting for about 70 parts of the whole beef.

These parts have tendons and skin, and are fat and thin. After ripening, the meat is puffy, both tender and rotten, and fragrant and delicious. 5. Be sure to stew over medium-low heat to be fragrant and rotten 6. Add ginger slices, hawthorn, tea, lemon, and vinegar to make the beef stew more tender and rotten 7.

It is a second tempering, let it cool completely and cook it again, up to 10 minutes. The reason is also very simple, the previous series of wrong practices, the formation of beef physical memory, after cooling, then warmed, into the second stew will be lost. So the meat that was originally cooked will soon become soft and rotten.

When the beef is boiled, it can only be put in a pot and simmered with some other ingredients on low heat, so that the beef will taste good again.

The beef has been cooked too much, and there is no way to save it, so I can only eat it immediately, or continue to stew it.

Put a hawthorn and a piece of orange peel.

If the beef stew is remedy, you can generally put a hawthorn and a piece of orange peel in the subsequent cooking, which will help to improve the activity of proteolytic enzymes, so as to promote the beef to quickly soften and taste.

When the beef is stewed, it is found that it is not rotten for most of the day, and adding a small amount of red wine or pure honey can also make the meat softer, and it is very easy to soften when cooking. Note that pure honey should be added when the temperature in the pot is not too high, the actual effect is stronger.

Precautions for users to eat beef.

It should be noted that the elderly and children should not eat more: beef is high in cholesterol, high in fat, the elderly, children, and people with weak digestion should not eat more.

It can not be eaten with liquor: beef and liquor will cause tooth inflammation when eaten together, liquor is a hot product, drinking liquor and eating beef is like a fire to people with a warm physique, which is easy to cause face and body heat, and sores worsen.

Beef should not be roasted: Beef should not be smoked, roasted, or marinated to avoid the production of carcinogens such as benzopyrene and nitrosamines.

The above content refers to People's Daily Online-5 tricks to teach you to choose good beef during the Spring Festival 7 precautions for eating beef.

People's Daily Online-Is the meat always stewed old and woody? Teach you a few tips for stew.

If you want to remedy the beef stew, you can generally put a hawthorn and a piece of orange peel in the subsequent cooking, which will help to improve the activity of proteolytic enzymes, so as to promote the beef to quickly soften and taste good.

There are certain precautions in the process of beef stew: when stewing beef, hot water should be used, not cold water, because hot water can quickly coagulate the protein on the surface of beef, prevent the loss of amino acids in the meat, and maintain the flavor of the meat. Once the heat is boiling, remove the lid and simmer for 20 minutes to remove odors, then cover and switch to a low heat.

Precautions for beef stew

1. When making stewed beef, many people will add peppercorns to stew together, in fact, although peppercorns are a good spice, but peppercorns taste more spicy, so it is not suitable for beef stews.

And if it is stewed, it is recommended not to add ingredients or ginger, etc., so as to ensure the original flavor of the ingredients.

2. For the method of using red stewed beef, if you prefer the taste of lo-mei, then you can add some peppercorns and star anise when boiling and stewing, which can increase the flavor of lo-mei.

However, if you pay more attention to the umami of beef, then it is recommended not to add Sichuan pepper and star anise, which will mask the original taste of the ingredients.

Summary. Hello.

If you want to remedy the beef stew, you can generally put a hawthorn and a piece of orange peel in the subsequent cooking, which will help to improve the activity of proteolytic enzymes, so as to promote the beef to quickly soften and taste good. The trick to stewing the beef until it's rotten and tender is to add a little sugar to marinate the beef before frying. Beef likes sweet and hates salty, no matter what beef dishes you make, stir-fried beef, roast beef, stewed beef, and even roast beef jerky must have a certain sweetness.

What should I do if the beef is already boiled?

Hello I have received your question, I am thinking that Kuan Oak is urgently sorting out the answer for you, it takes about 3 to 5 minutes to type, don't worry about it, please rest assured, I will not reply to you

If you want to remedy the beef stew, you can generally put a hawthorn and a piece of orange peel in the subsequent cooking, which will help to improve the activity of the egg containing the white decomposition enzyme, so as to promote the beef to quickly soften and taste delicious. The trick to stewing beef is to add a little sugar to marinate the beef before frying. Beef likes sweet and hates salty, no matter what beef dishes you make, stir-fried beef, roast beef, stewed beef, or even roast beef jerky must have a certain sweetness.

1. Put it in the pressure cooker to keep the air pressure and cook it for about 20 minutes, and then let it degas naturally. 2. If it has been stewed for a long time, Du Huizhao is very chai, you can add some honey or red wine, which can make the meat boil softer, and you can also put it in the pressure cooker and add air pressure to cook, and the time can be appropriately shortened. 3. You can add some pure water to the cooked beef chai, and then put it in the microwave oven to heat it again, which can generally make the meat more fluffy.

1.The answer is helpful to you, if you can like and follow 2If you have any other questions, you can continue to consult me3If you are interested, you can also click on my avatar to repurchase Thank you for your support Finally, I wish you a happy new year! Vertical rubber pants make all wishes come true

Remedy for beef stew: In general, you can put a hawthorn and a piece of orange peel in the subsequent cooking, which will help to increase the activity of proteolytic enzymes, so as to promote the beef to soften and flavor quickly. There are certain precautions in the process of beef stew:

When stewing beef, hot water should be used, not cold water, because hot water can quickly coagulate the protein of the beef surface acacia noodles, prevent the loss of amino acids in the meat, and maintain the flavor of the meat. After the fire is boiling, remove the lid and simmer for 20 minutes to remove the odor, then cover and switch to the slight heat of the front tomb.

Put it directly into the pressure cooker, pay attention to the soup should be sufficient, and press it directly once.