How to stew beef is easy to rot, everyone help me!

The pressure cooker is pressed first, and the iron pot will take a long time.

Simmer over low heat and add salt afterwardThe required materials are as follows:

2000 grams of beef, 1 piece of ginger, 2 star anise, 4 white cardamom, 2 small pieces of cinnamon, 4 bay leaves, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of braised soy sauce.

1. Wash the beef.

2. Cut into large pieces.

3. Put it in a pot of cold water, bring to a boil and skim off the foam.

4. Prepare the spices, and the type and quantity can be adjusted.

5. When the foam is almost skimmed, add spices, cover, and simmer slowly over low heat.

6. When half of the soup is removed, an appropriate amount of salt can be added.

7. Pour in the teriyaki soy sauce and mix well.

8. When the soup is almost collected, it can be completed out of the pot.

9. Finished product drawing.

Simmering over low heat is the easiest to rot, inside to enlarge the material and the like, the specific method is as follows:

Ingredients: 1700 grams of beef loincloth.

Excipients: 3 star anise, 1 green onion, 3 sand kernels, 1 angelica, 3 white cardamom, 2 small pieces of cinnamon, 2 dried red peppers, 3 bay leaves, 1 pinch of Sichuan pepper, appropriate amount of soy sauce, appropriate amount of salt.

1. Clean the loin nest and cut it into large pieces.

2. Put it in a pot of cold water and bring to a boil over medium heat.

3. When cooking beef, prepare the spices, which can be adjusted according to taste.

4. After the beef is boiled, turn to low heat, use chopsticks to clip out the beef, and dip it in the pot while clipping, so as not to let the blood foam stick to the beef.

5. Put the blanched beef into the saucepan and add the spices and soy sauce to the pot.

6. Stir evenly, let the meat pieces be stained with soy sauce, add hot water, the water should not be over the beef, do not put salt first, it will affect the maturity of the beef.

7. Simmer over low heat for about 3 hours; Pick a piece of beef to taste ripe and salty, add an appropriate amount of salt, cover and continue to simmer for 30 minutes.

8. Finished products.

Hello, the first step: it is best to choose a fat and thin beef, wash it first, and then cut it into pieces, you need to pay attention to the selection of meat, not every part of the meat can be used this method, it may be more suitable for another way to eat;

Step 2: Soak it in cold water, take it out after half an hour, and replace the soaked blood several times during the soaking process, so as to better ensure its taste, otherwise the blood will coagulate in the meat when stewing;

Step 3: Put boiling water in the pot or boil the water, and then put the beef in, the hot water can make the protein on the surface of the beef quickly coagulate, and prevent the amino acids in the meat from flowing out;

Step 4: During the cooking process, some white foam will come out, and we have to fish out this white foam with a spoon;

Step 5: After scooping it up, put some condiments in it, such as soy sauce, white vinegar, green onion, ginger, and garlic, which can remove the fishy smell of the beef itself.

If you love beef, you have to collect it, and the chef will teach you the tricks of deliciousness, which is tender and juicy, and you can't forget it once you eat it.

Add a little vinegar to your favorite seasoning and the beef will be most likely to cook rotten.

After cutting before stewing, take the green mustard and marinate it for 20 minutes, and then wash it with warm water When stewing, you can add some tea leaves, tangerine peel, hawthorn, dried hawthorn, and several options will rot quickly Method 1: Feed the meat with starch and cooking wine for 1 hour, and the beef is more likely to rot and absorb the flavor

Method 2: Add a few slices of shandong or a few drops of vinegar and stew with beef, the beef is more likely to rot;

Method 3: The beef stew with tangerine peel and black plum is also easy to rot.

I don't know what kind of dish you want to cook.

Simmer over low heat and add salt afterwardThe required materials are as follows:

2000 grams of beef, 1 piece of ginger, 2 star anise, 4 white cardamom, 2 small pieces of cinnamon, 4 slices of bay leaf sideb, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of braised soy sauce.

1. Wash the beef.

2. Cut into large pieces.

3. Put it in a pot of cold water, bring to a boil and skim off the foam.

4. Prepare the spices, and the type and quantity can be adjusted.

5. When the foam is almost skimmed, add spices, cover, and simmer slowly over low heat.

6. When half of the soup is removed, clear the plums, and add an appropriate amount of salt.

7. Pour in the teriyaki soy sauce and mix well.

8. When the soup is almost collected, it can be completed out of the pot.

9. Finished product drawing.

When choosing beef, you can choose meat from the tendon, loin, arch, chest, loin, etc., which have a good taste and are easy to cook.

2.When stewing beef with a pinch of tea leaves, wrap a pinch of tea leaves in gauze and put it in a pot to simmer with the meat, so that the beef can be stewed quickly without affecting its taste.

3.Put hawthorn hawthorn as a commonly used food for digestion, especially the effect of digesting greasy meat is significant, hawthorn has a high content of organic acids, which can tenderize beef fiber, so that it is easier to stew, and can also play a role in relieving greasy.

4.You can't put salt in any meat to cook without salt first, as long as you put salt first, it won't be stewed, especially beef. Add a can of beer and sweet noodle sauce to the beef stew, it will taste better, it will be easy to absorb the flavor, and it will rot quickly.

Hope it helps.

Meat tips, you might as well take a look.

Method 1: When stewing beef, put a small handful of tea leaves wrapped in gauze into the pot at the same time, and burn it with the meat, and the beef can be stewed and stewed quickly.

It does not affect the taste of beef. Or coat the cut beef pieces with dry mustard, leave them for a few hours and wash them in cold water before stewing, the beef is also easy to cook.

If you put some vinegar while cooking, it will cook faster. --Provided by Mr. Lin from Xinjiabo Community.

Method 2: Use ginger to tenderize beef. Ginger is not only a condiment, but it also tenderizes beef. If you find that the beef is a little old, you can wash it.

Cut the fresh ginger into small pieces, mash it, then put the ginger powder in the gauze to squeeze out the ginger juice, mix the ginger juice into the shredded or sliced beef, stir well, and make the beef.

Evenly dip the surface of the slice with ginger juice and leave it at room temperature for about 1 hour, then you can cook it as needed. The beef tenderized with this method is tender and palatable.

The aroma is rich without the spicy taste of ginger. --Provided by Ms. Wang from Rongqiao Jinjiang District G Community.

Method 3: Stew any meat, don't put salt first, as long as you put salt first, it won't be stewed. Stewing meat is a slow job, you can't be in a hurry, and you can stew it on a small fire.

It can be stewed, and the flavor can enter. If you stew beef, with a can of beer and a bag of sweet pasta sauce, it will taste better and rot faster. Beef is about.

It takes 4 hours, so it is crucial to simmer over low heat. --Courtesy of Ms. Chen, Fontaineblemarkt.

When boiling beef, add raw papaya (in fact, the main thing is to make the white juice of raw papaya), and it will be ready soon.

I hope you can adopt the poem Che Tui La Anger aaaazuwqyoo7713606785 as.

Answer 1: It is best to soak beef in cold water for a period of time, and it must be blanched in a pot under cold water to remove blood foam. 2. If you want to be soft and rotten, if the time is short, use a pressure cooker, add hawthorn, half a potato, a little cooking wine, a small amount of water, don't pass the beef, press for about 40 minutes, and automatically relieve pressure. 3. If you have enough time, use a casserole directly, boil the pot on high heat, turn to low heat and simmer for more than 2 hours, remember to add more water, try not to add water during the period, if there is really a shortage of water, you must add boiling water.

4. If you don't want to stew, then wrap it directly in tin foil, put it in the oven and simmer it at 200 degrees for 1 hour, or directly skewer the meat skewers and bake it with oil for 20 minutes, which are good choices.

1. It is best to soak beef in cold water for a period of time, and it must be blanched in a pot under cold water to remove blood foam. 2. If you want to be soft and rotten, if the time is short, use a pressure cooker, add hawthorn, half a potato, a little cooking wine, a small amount of water, don't pass the beef, press for about 40 minutes, and automatically relieve pressure. 3. If you have enough time, use a casserole directly, boil the pot on high heat, turn to low heat and simmer for more than 2 hours, remember to add more water, try not to add water during the period, if there is really a shortage of water, you must add boiling water.

4. If you don't want to stew, then wrap it directly in tin foil, put it in the oven and simmer it at 200 degrees for 1 hour, or directly skewer the meat skewers and bake it with oil for 20 minutes, which are good choices.

Put in two hawthorns and you're good to go.

Putting tomatoes, acidic vegetables or condiments can make the beef more likely to rot.

Ingredients: 800 grams of beef ribs.

Excipients: 3 tablespoons of soy sauce, 3 tablespoons of rice wine, a little Daxi beef powder, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of green onion slices, appropriate amount of ginger slices.

Steps:1Wash the beef ribs and cut them into pieces of about 2 cmWash the green onion and ginger and cut it into green onion segments and ginger slices for later use.

3.Heat the pan with cold oil, and when the oil is hot, put in the peppercorns, star anise, green onion and ginger slices and stir-fry until fragrant 4Then pour the beef cubes into the pot and stir-fry, then add the rice wine and stir-fry for a while5

Pour in enough water over the beef cubes and pour in the soy sauce (do not put salt at this time) 6After the water boils, skim off the foam, cover the pot and turn to low heat and simmer for 90 minutesAdd an appropriate amount of salt and Oki beef noodles and continue to simmer for 30 minutes

Finally, turn the heat to high and reduce the juice according to your taste.

Wash the brisket and set aside.

Cut into cubes (don't cut too small, shrink when cooked).

Put an appropriate amount of cold water in the pot, put the brisket pieces into the pot, blanch the water over medium heat to remove foam, and use chopsticks to put the blanched brisket into the basin. (In this way, the blood foam will be cleaner, and there is no need to flush the water to remove the foam).

While blanching the brisket to remove foam, heat the pressure cooker and submerge the two knuckles of the meat pieces with water. (If you want to use soup, you can increase the amount of water) and prepare a spice box and other seasonings.

When the water is boiling, put the blanched beef brisket into the pressure cooker, pour in a little cooking wine, soy sauce, add green onion knots, ginger slices, thirteen spice packets, a tablespoon of soybean paste and seasoning box. Bring to a boil over high heat, cover the pressure cooker, and simmer over low heat for about 30 minutes. (If the amount of soy sauce and soybean paste is large, you can not put salt, such as adding salt and putting it last).

I used to watch a show "Family Tips", which introduced that it is better to stew beef with milk

As the top of the food chain, humans eat all grains. In the old days when there was not enough to eat, meat was a rare food, which could only be seen during the Spring Festival every year. Now as the country is strong and the standard of living has improved, many things have become available everywhere, especially pork, I believe that most of the closed families can be seen on the table, and the price of beef is more expensive than pork, and it will not be as often as pork-filled in life, so because the beef as a dish is relatively small, it lacks experience, thinking that it will be similar to the practice of pork, and it can melt in the mouth by boiling it casually, but the fact is that it is not regressive!

I'm going to teach you how to stew beef now.

Step 1:It is best to choose a fat and lean beef, wash it first, and then cut it into pieces, you need to pay attention to the selection of meat, not every part of the meat can be used this method, it may be more suitable for another way to eat;

Step 2:Soak it in cold water, take it out after half an hour, and replace the soaked blood several times during the soaking process, so as to better ensure its taste, otherwise the blood will coagulate in the meat when stewing;

Step 3:Put boiling water in the pot or boil the water, and then put the beef in, the hot water can make the protein on the surface of the beef quickly coagulate, and prevent the amino acids in the meat from flowing out;

Step 4:During the cooking process, some white foam will come out, and we have to fish out this white foam with a spoon;

Step 5:After scooping it up, put some condiments in it, such as soy sauce, white vinegar, green onions, ginger, and garlic, which can remove the fishy smell of the beef itself.