How to make beef on the brain, how to make the beef brain meat suitable for delicious

Sauce beef brain meat method:

Ingredients: 3000g beef brain, 50g shallots, 50g ginger, 100ml light soy sauce, 50g garlic, 20ml dark soy sauce, 50g rock sugar, a small amount of salt, 50ml rice wine;

1. Wash the beef brain meat and put it on the cutting board;

2. Cut in half and cut again, and cut the beef brain into four pieces;

3. Put an appropriate amount of water in the pot, put the beef into the pot after the water boils, turn the beef, and blanch the blood;

4. Blanch the beef and wash it, then put the beef in the pressure cooker, then add green onions, ginger, garlic, rice wine and rock sugar;

5. Put the light soy sauce, dark soy sauce and salt into a small bowl, mix well and put it in the pot; Pipi here uses the Luhua natural fresh soy sauce sold by Caigua Net**.

6. Shake the pan to mix the condiments with the beef, then soak for a while, about two hours;

7. Then start the electric pressure cooker and cook the beef and mutton with the function key of the electric pressure cooker;

8. After cooking, soak for a period of time and then remove and cool;

9. Slice after cooling.

When it comes to beef, there is no one who doesn't like to eat it. Beef is not only tender and delicious, but also rich in nutrients, proper consumption is good for people's health, and it can often be seen in major restaurants and hot pot restaurants. Beef brain is a kind of beef, the taste is soft, the most important thing is that the cow brain is fat and thin, and is loved by many people.

How to make the cow's upper brain the most tender.

Method: Stewed beef on the brain.

1. Raw materials: 350 grams of beef brain, 100 grams of fresh shiitake mushrooms, 5 grams of green onions, 3 grams of ginger, 2 grams of Sichuan pepper, 2 grams of pepper, 3 grams of salt, 2 grams of chicken essence.

2. Preparation: Wash the beef brain meat and cut it into small pieces, blanch it with boiling water, and wash the blood foam with cool boiled water. Wash the mushrooms and cut into thick slices. Cut the green onion into sections and flatten the ginger pieces.

3. Steps: Put the beef brain meat pieces into the pressure cooker, add the broth, refined salt, cooking wine, white pepper, shiitake mushrooms, green onions, ginger pieces, Sichuan pepper, chicken essence, cover the pot, adjust the pressure cooker to cooking gear, and hold the pressure for 50 minutes after adjustment. After the pressure cooker float valve is back in place, pick out the green onion segments and ginger pieces, and then eat.

4. Precautions: If the stewed beef brain dish is stewed in an ordinary pot, the meat must be put in cold water, skim the blood foam after the water is boiled, and then cover the pot and simmer slowly over low heat.

A complete collection of home-cooked recipes for beef brain meat.

1. Braised beef.

Ingredients: 2 catties of beef brain, 2 cloves of ingredients, green onions, ginger, about 50g of sweet noodle sauce, and a small amount of sugar.

Method: 1. Wash the beef and boil the whole piece with water until it is 8 mature;

2. Cut the cooked beef into long cubes about 5 cm long and 3 cm wide;

3. Heat the wok on the heat, pour in the salad oil and fry the ingredients until the jujube is red, and put the green onion and ginger in the boiling pot;

4. Adjust to the lowest heat, add the sweet noodle sauce and stir-fry until fragrant; (The sweet noodle sauce is easy to fry and paste, it must be the least hot, and it will be bitter when it is pasted).

5. Pour in the soup of boiled beef (the amount of soup should be enough to spread over the beef), a little sugar, add the beef and stir-fry evenly, bring to a boil over high heat, and then simmer over low heat for about 1 hour; (The sweet noodle sauce is already very salty, so you can basically leave it without salt.) If you don't like the taste of sweet noodle sauce too much, you can reduce the amount and add some soy sauce and salt).

6. After the beef is simmered softly, change the heat to reduce the juice, thicken, and pour sesame oil on the plate.

2. Onion beef rice.

Ingredients: about 120g of beef brain slices, half an onion, a little kimchi, a bowl of rice, 200ml of water, 3 tablespoons of soy sauce, 1 and a half tablespoons of sugar, a little salt, a little sesame oil, a little chicken essence.

Method: 1. Wash away the blood and water from the upper brain slice of the cow, and cut the onion into thick shreds;

2. Mix the seasonings and heat them in a pot until they boil;

3. Put the beef in the boiling sauce, after changing color, put the onion until the onion is cooked, turn off the heat;

4. Spread the beef, onion, and boiling sauce on top of the white rice, add a little sesame oil, and put kimchi on top.

If you want to make beef brain delicious, you should use beef, and then combine it with tofu brain, and then make a good beef on it.

Cattle on the brainThe delicious way to make the meat is to make the beef brain meat in sauce, wash the beef brain and cut it into pieces for later use, blanch the water in the pot, blanch the blood water, and then put the brain meat inPressure cooker, add the ingredients, soak for 2 hours, then cook the upper brain meat, take it out and let it cool and slice it, the specific method is as follows:

1. Wash the beef brain meat and put it on the cutting board;

2. Cut in half and cut again, and cut the beef brain into four pieces;

3. Put an appropriate amount of water in the pot, put the beef into the pot after the water boils, turn the beef, and blanch the blood;

4. Blanch the beef and wash it, then put the beef in the pressure cooker, then add green onions, ginger, garlic, rice wine and rock sugar;

5. Put the light soy sauce, dark soy sauce and salt into a small bowl, mix well and put it in the pot;

6. Shake the pan to let the condiments and beef mix a little, and then soak for a while, I soaked for two hours.

7. Then start the electric pressure cooker.

Use the beef and lamb function key in an electric pressure cooker to cook the beef.

8. After cooking, soak for a period of time and then remove and cool;

9. Slice after cooling.

Precautions: 1. Blanch the beef with water after cutting it into pieces to remove the blood.

2. When the soup is finally thickened, leave a little less soup, so that the beef is more delicious.

How to make beef brain meat suitable for deliciousness, the details are as follows:

1. Gently absorb the moisture on the surface of the steak with kitchen paper.

2. Heat the pan to medium-high temperature, melt the butter, turn the pan to make the oil flow more evenly, put the steak, count eight, and turn over quickly.

3. Count eight times on the other side, turn it over, and turn off the heat.

4. Put the steak out of the pan and put it on a plate, wait for 10-15 minutes, and use the principle of heat expansion and cold contraction to seal the gravy by standing the steak to make the steak more juicy and tender.

5. Next, fry over low heat for one to two minutes according to your preferred tenderness.

6. Put your favorite side dish and serve.

Cattle on the brain

The beef upper brain is located at the back of the shoulder and neck, the beef on both sides of the backbone, the meat is tender and juicy, the fat is evenly hybridized, there is a beautiful marbling, the taste is soft, it melts in the mouth, the fat is low and the protein content is high, suitable for shabu-shabu, can be fried and grilled.

Beef upper brain - refers to the meat of the back neck of beef cattle, located on the upper side of the neck from the head of the cow to the upper part of the front spine (eye meat), and the meat of this part is characterized by a relatively uniform ratio of fat and lean. However, the main taste is still lean, and according to the fat precipitation, it can be divided into S upper brain, A upper brain and B upper brain.

Seasoning: Seasoning: 20 grams of spicy soy sauce, 1 gram of pepper, 3 grams of refined salt, 10 grams of butter, and an appropriate amount of lettuce oil.

The above content reference: experience - what is suitable for beef brain.

Dear, hello, I'm glad to answer for you, Bu coarse beef brain meat is suitable for making sauce beef brain, the specific steps are as follows: 1. Wash the beef brain meat and put it on the cutting board; 2. Cut in half and then cut it again, and cut the cow's upper brain meat into four sock cracks; 3. Put an appropriate amount of water in the pot, and put the beef into the pot after the water boils; 4. Flip the beef and blanch the blood; 5. Blanch the beef and wash it, then put the beef in the pressure cooker, and then add green onions, ginger, garlic, rice wine and rock sugar; 6. Put the light soy sauce, dark soy sauce and salt into a small bowl, mix well and put it in the pot; 7. Shake the pan to mix the condiments and beef, and then soak for a while, I soaked for two hours; 8. Then start the electric pressure cooker, and cook the beef and mutton function key of the electric pressure cooker; 10. After cooking, soak for a period of time and then remove and cool; 11. Slice it after cooling, as a snack is a good choice! 【Tips】1. Blanch the beef with water after cutting it into pieces to remove the blood; 2. When the soup is finally thickened, leave a little less soup, so that the beef is more delicious.

I hope mine can help you and have a great day!

500 grams of beef upper brain.

Daiki cumin sauce 110g.

Ginger 3 slices. 3 cloves of garlic.

Purple shallots 1 2 pcs.

1 tablespoon of cooking wine.

1 scoop of corn oil.

1. Prepare 500 grams of beef brain and cut large slices for later use.

2. Cut half a purple shallot into large rings.

Sliced ginger, 3 garlic cloves sliced and set aside.

4. Put the purple shallots rings and ginger and garlic slices into the cow's brain.

5. Add 110 grams of Daxi cumin sauce.

6. Add 110 grams of Daiki cumin sauce.

Spoon cooking wine, grasp well, buckle plastic wrap and marinate for 4 hours.

Add 1 tablespoon of corn oil after hours.

9. Stir well.

10. Put tin foil on a baking sheet and spread the beef on the baking sheet.

11. Leave a little sauce and shallots.

12. Cover the baking tray with a layer of tin foil, preheat at 200 degrees for 5 minutes, and bake at 200 degrees for 10 minutes.

After a few minutes, remove the baking sheet, remove the foil, turn the beef over, put the remaining sauce and shallots, and put it in the oven for another 10 minutes.

14. The roasted beef is fine.

15. a finished product.

Note that you can prepare some raw garlic slices, chili rings, coriander, lettuce leaves, perilla leaves wrapped and eaten deliciously.

Several other delicacies of beef brain.

1. Green onion fried beef, everyone orders more green onion fried mutton in the restaurant, because the mutton is relatively soft and rotten, and the green onion fried beef is particular about the selection of materials, it must be the upper brain of the cow: the upper brain of the cow is cleaned, the fascia is removed, (it will affect the taste) and then sliced and added cooking wine, salt, pepper, corn starch, sugar, egg white for marinating. Then adjust a sauce, add a spoonful of light soy sauce, half a spoon of vinegar, an appropriate amount of salt, monosodium glutamate, water starch mix evenly and set aside, slice the green onion with an oblique knife, slice ginger and garlic for later use, heat the oil, add the beef and stir-fry to change color, pour in the green onion, ginger and garlic and stir-fry, add the seasoned sauce, stir-fry evenly out of the pot.

2. Stewed beef on the brain.

Wash the prepared beef brain and cut it into pieces, blanch it in boiling water, skim off the foam and remove it, and rinse it with cold water. Prepare a few shiitake mushrooms cut into thick slices, cut green onions into sections, slice ginger, put the rinsed beef into a large casserole, add salt, cooking wine, pepper, shiitake mushrooms, green onions, ginger slices, put peppercorns and cumin into the meat seasoning box, and put them in the pot together. Add water to cover the beef, boil over high heat to skim off the foam, simmer for an hour and a half on low heat, add enough water at a time to be a little more generous, so that the stewed beef is tender and fragrant.

3. Family version of fried steak.

Prepare 500g of beef brain, two centimeters thick slices. Add black pepper, salt and cooking wine, green onions, ginger slices and marinate for three or four hours.

Put the marinated beef in a pan and fry until it turns slightly brown on both sides. The meat is thicker, and he has to fry it on all sides.

Once cooked, preheat the oven at 200° and grill the steak.

It takes about seven or eight minutes to reach seven or eight medium rare.

Summary. When stewing beef brain, we can use ginger, because ginger can be seasoned to remove the smell, and it can also have the effect of tenderizing beef. If we are worried that the boiled beef tastes older and harder, then we can cut the washed ginger into small pieces, and then mash it, we put the ginger into a gauze bag, squeeze out the ginger juice in the ginger, and then we put the ginger juice into the beef, stir well, so that the beef brain meat can be evenly stained with ginger juice, and put it at room temperature, leave it for about an hour, and then cook and eat.

In this way, the aroma of beef brain meat is very strong, and the spicy taste of ginger can be avoided from affecting the taste of beef.

1. Cut the beef brain meat into thin slices, blanch it in boiling water, quickly soak it in ice water for 2 minutes, drain the water and set aside. Juice half of the lemon and cut half into small pieces for later use. 2. Cut the cucumbers, onions and carrots into thin strips, and cut the tomatoes into small pieces for later use.

3. Mix the cooked beef slices with various shredded vegetables, lemon pieces, and tomato pieces, add lemon juice, salt, mushroom essence, and sesame oil and stir well. Hand God.

Dear, the above is the method of beef on the brain, and it is not bad to make it<>

The taste of the beef brain meat is very good, and it is very good to stew and eat, first of all, before the stewed beef brain, there is no need to blanch the old finger water, if you say that after blanching the water first, then put it in the pot to stew and eat, the beef at this time is easy to turn into firewood. And the beef brain meat should be put in the pot when the water is cold, as the water temperature continues to rise, the blood water in the cow brain meat will be coagulated, and slowly precipitated.

We can prepare some tea leaves, wrap the tea leaves in gauze, put them directly into the pot, and then stew and eat them together with the beef brain, at this time the beef can be stewed very quickly, stewed, and will not affect the taste of the beef brain itself. You can also put some dried mustard on the brain meat of the beef that has been cut, and after a few hours, we wash it in cold water and stew it, and the beef is relatively easy to cook.

When stewing beef brain, we can use ginger, because ginger can be seasoned to remove the smell, and it can also have the effect of tenderizing beef. If we are worried that the boiled beef tastes older and harder, then we can cut the washed ginger into small pieces, and then mash it, we put the ginger into a gauze bag, squeeze out the ginger juice in the ginger, and then we put the ginger juice into the beef chain, stir evenly, so that the beef brain meat can be evenly stained with ginger juice, and put it at room temperature, leave it for about an hour, and then cook and eat. In this way, the aroma of beef brain meat is very strong, and it can be bonded and avoid the spicy taste of ginger affecting the taste of beef.