Something in the beef broth tastes a little fresher

Putting coriander can be fresh, the specific method is as follows:

Ingredients: 1500g beef

Excipients: appropriate amount of coriander, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of ingredients, appropriate amount of wolfberry, appropriate amount of astragalus, appropriate amount of monosodium glutamate.

Steps: 1. Wash the beef and soak it in bloody water.

2. Cut the green onion and ginger.

3. Astragalus of wolfberry.

4. Bring the beef to a boil.

5. Remove the foam.

6. Add seasonings, cover the pot and simmer for about 2 hours.

7. Finely chop the green onion.

8. Chop the coriander.

9. Put the chopped green onion and coriander into a bowl and add an appropriate amount of salt.

10. Put the boiled beef broth in a bowl.

The easiest way is to put some tender meat powder in the beef before boiling it, so that it will be tender no matter how you cook it.

The boiled consommé you said will only be rotten, not tender, and if you want to eat tender beef.

1. First of all, the beef should be good.

2. If you want to eat the tenderloin so tender, you can only put tender meat powder or edible water.

After the water is put away, it will take a long time to rinse with water.

There is another way· Soak in milk for half an hour before making beef fondue.

Very tender. As a rule of thumb, when boiling beef, apply a layer of mustard powder to the large pieces of beef the night before, and wash them before cooking the next day until the meat is tender.

The beef I bought was fetched with water, and there was a way to boil some water first, not boil. It's okay to get your hands hot, then put the beef in for a minute and scoop it up so you can go to the water!

How beef stew cooks quickly.

Soak the cut beef in cold water for 1 hour to make the meat fluffy. Then put the beef in boiling water, skim off the blood foam floating on the top of the soup, and put a little water to bring up the blood foam that has sunk to the bottom of the pot, so that the broth will be clear and delicious. Then add the green onions, ginger slices, Sichuan peppercorns, and seasonings, but don't put the soy sauce and salt early.

The beef stew must be slightly heated to keep the soup slightly open, so that the oil slick of the soup noodles plays the role of stewing, and the fire at the bottom of the pot plays the role of stewing, and the beef cooks quickly and the meat is soft. When it is stewed until it is nine years old, salt and soy sauce are added, because salt can promote protein coagulation, and the beef is not easy to rot when it is put early, and it will also precipitate the protein in the soup and affect the taste of the soup.

Beef stew with tea flavor will be more beautiful.

Putting some tea leaves in the beef stew can make the beef taste more fragrant and cook faster. You can sew a small bag with a clean cloth, put the tea leaves, tie the bag tightly, and put it into the pot.

Do not add a lid when stewing beef.

It is best not to cover the pot when stewing beef, so that the fishy smell of the meat can evaporate with the steam. When simmering for a long time without a lid, it is best to use a special saucepan. If you don't have this type of pot, you can use a thicker pot with the lid slightly open and simmer slowly.

Have you ever drunk the beef broth of the whole cow in the pot? Including all parts of the bull's body, don't spray! There is no such a big pot, the offal is stewed in the pot, the taste is really good, and I miss the beef hooves of the Ma family in the north ring of Urumqi the most.

Summary. The general ingredients are cloves, cinnamon, sweet licorice, pepper, large ingredients, cumin; Or peppercorns, spices, cinnamon. No matter what ingredients are used, green onions, ginger, and garlic are essential.

You can also add some orange peel. If 2 5 kg of meat is the standard, the amount of ingredients can be 20 peppercorns, 4 5 pieces, 3 4 cinnamon pieces, 3 4 green onions, 1 piece of ginger cut (do not cut off), garlic 4 5 cloves. Put these ingredients in the pot together, you can put peppercorns, spices, and cinnamon into a gauze bag, which can be used 2 or 3 times.

The resulting beef broth tastes great. You can give it a try.

What ingredients to put to make the beef broth more beefy.

Hello dear, have seen is querying for you.

The general ingredients are cloves, cinnamon, sweet licorice, pepper, large ingredients, cumin; Or Sichuan pepper, cavity round material, cinnamon. No matter what ingredients are used, green onions, ginger, and garlic are indispensable. You can also add some orange peel.

If 2 5 kg of meat prevails, the amount of ingredients can be 20 peppercorns, 4 5 pieces, 3 4 cinnamon pieces, 3 4 pieces of green onions, 1 piece of ginger cut (do not cut off Wu Qingluo), garlic 4 5 cloves. Put these ingredients in the pot together, you can put peppercorns, spices, and cinnamon into a gauze bag, which can be used 2 or 3 times. The resulting beef broth tastes great.

You can give it a try.

Hello friends, happy to answer your questions! The only flavor in the secret recipe of beef broth is grass fruit. However, when this grass fruit is used, it is necessary to break the seeds and use only the skin of the grass fruit.

And in the process of cooking the soup, Bi Ying also has to cooperate with the corresponding operation methods. This cooking method does not need to blanch the beef, first soak it in cold water to remove the blood water of the beef, and pay attention to the foam when the soup is boiled. Combined with this seasoning, the fragrant and delicious beef soup is the first to be envied.

I hope I can help you, thank you!

Summary. To make a bowl of delicious and fresh beef broth, you can follow these steps:1

Ingredients: Beef cubes, onions, carrots, ginger slices, garlic cloves, etc. 2.

Boiled beef: Blanch the beef pieces in boiling water, remove and drain after boiling. This step removes blood, water, and impurities from the beef.

3.Stir-fry seasoning: Add a small amount of oil to a saucepan, heat it and add the onion, carrots, ginger slices and garlic cloves, and stir-fry until fragrant.

4.Boiled beef broth: Put the blanched beef pieces into the pot, add an appropriate amount of water, and bring to a boil over medium-low heat.

Then reduce the heat to a low heat and simmer for 1-2 hours, until the beef is tender. 5.Removal of foam:

During the process of cooking beef broth, there will be some foam and impurities floating on the soup noodles. These foams can be removed with a strainer or spoon to keep the soup clear.

To make a bowl of delicious and fresh beef broth, you can follow these steps:1Prepare the materials:

Beef cubes, onions, carrots, ginger slices, garlic cloves, etc. 2.Boiled beef:

Blanch the beef pieces in boiling water, bring to a boil and drain for later use. This step removes blood, water, and impurities from the beef. 3.

Stir-fry spice: Add a small amount of oil to a pan, heat it up, add the onion, carrots, ginger slices and garlic cloves, stir-fry until fragrant. 4.

Boiled beef broth: Put the blanched beef pieces into the pot, add an appropriate amount of water, and bring to a boil over medium-low heat. Then reduce the heat to a low heat and simmer for 1-2 hours, until the beef is tender.

5.Remove foam: During the process of boiling beef broth, there will be some foam and impurities floating on the soup noodles.

These foams can be removed with a strainer or spoon to keep the soup clear.

6.Add seasonings: Depending on your taste, you can add an appropriate amount of salt, pepper, light soy sauce and other seasonings to enhance the umami of the soup.

Also sold socks can add some spices such as star anise, cinnamon, etc. to increase the flavor. 7.Add side dishes to talk about goodies:

According to personal liquid preference, some vegetables such as bean sprouts, green vegetables, etc., can be added to enrich the taste and nutrition of the soup. 8.Cooked and enjoyed:

Continue to cook the side dishes, making sure the beef and vegetables are cooked through, and enjoy the delicious beef broth.

Hello dear, I'm glad to answer your <>

To make a delicious and fresh beef soup, you can make the following suggestions:1Choose fresh beef bones and broth with beef.

Fresh beef bones and beef in broth ensure the delicious taste and nutrition of the soup. 2.Extract the essence of beef bones.

Pre-cook the bones with water and then drain to remove excess blood and impurities. Then put it in cold water and simmer for 3-4 hours to fully extract the essence of bone marrow and make the soup clearer. 3.

Season with radish, chives and light soy sauce. The radish is fresh, the chives are fragrant, and the light soy sauce adds color and flavor. The combination of the three makes the soup delicious.

4.Bring the soup base to a simmer. The longer the beef bones are boiled, the richer the amino acids produced by the collagen and various essences, and the richer and more delicious the soup becomes.

4-6 hours of boiling time is best. 5.Keep skimming off the foam.

During the process of boiling the soup, the surface foam is constantly skimmed off with a spoon or spoon, and the soup is crystal clear. And add water at the right time to ensure the amount of soup. 6.

Add the beef at the end. When the beef is in the soup, it must be rinsed in cold water to remove excess blood. Cut the roots into pieces and put them into the soup, which can be cooked thoroughly in 10-15 minutes, and the meat will be cooked after cooking for too long.

7.Garnish with chopped green onions. When the soup is cooked, put the code and bring the sun into the chopped green onion, which can be garnished and seasoned.

Add chopped green onion to the plate. 8.Season before draining.

Season with light soy sauce, pepper, white pepper, salt, etc. It should not be too strong, and try to make it fresh. We hope you find these suggestions and answers helpful, and if you have any other questions that need answers, please feel free to ask them again and I will be happy to continue to help you.

Here's how to make a delicious and fresh beef broth:Tools Ingredients: beef tenderloin, ginger, coriander, water, starch, salt, wine, oil, vinegar, white pepper, sesame oil, pot, bowl.

1. The beef tenderloin cut gum is so big, twice as thick, add oyster sauce, limb potato salt, wine, ginger slices, and starch to grab the meat, and be more blindly prepared to scratch to the following extent.

2. The meat is wrapped, and there is no soup, and it does not stick to the hands and plates.

3. Cut a lot of minced ginger, if you don't like ginger, use ginger slices, but it must have this taste.

4. Add vinegar, coriander, white pepper and sesame oil to the bottom of the bowl.

5. Add water to the pot and boil, and put the beef one by one, don't stir it, or it will be all paste, because the water will float up after it is boiling, and it will not stick to the pan. After all the powder, add salt, minced ginger, and cook over high heat for 5 minutes.

6. Put it in a bowl and call it delicious.