How to cook beef, how to cook beef brisket meat delicious

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Ingredients to prepare:

Ingredients: brisket, tomatoes.

Ingredients: shallots, garlic cloves, ginger, cumin, salt, star anise, pepper, cooking wine, olive oil.

Method:1Remove the fascia from the brisket and cut into 2cm uniform pieces. Put cold water in the pot, pour in the potato brisket and a little cooking wine, blanch to remove the fishy attackers, skim off the foam in the pot after boiling, and remove the brisket for later use.

2.Prepare the tomatoes, remove the skin, dice and set aside.

3.Cut off the green onion, cut the garlic clove into small pieces, slice the ginger, pour in the olive oil, sauté the chives and ginger, then add the beef brisket, a little cooking wine, and stir-fry. When you smell the aroma of beef, you can add a large amount of water, bring it to a boil over high heat, and add oil, pepper, and salt to taste after boiling.

4.Put the prepared spice packets into the pot, simmer for one hour, let the fragrance fully integrate into the meat, wait for the brisket to be completely soft, take out the spice packets and pour in the chopped tomatoes, stir-fry and simmer for 5 minutes, after the soup thickens, a pot of fragrant tomato stewed brisket is ready.

1. Fresh beef can not be boiled directly after purchase, it should be cut into large pieces first, soaked in clean water, and the water should be changed 2 to 3 times during the soaking process, and the soaking time should not be less than three hours, only in this way can all the residual blood water in the beef be soaked out, so that the beef taste is more tender, and the beef will taste better after cooking.

2. When boiling beef, add an appropriate amount of tea or hawthorn to the water, which can make the boiled beef particularly delicious, because the fiber of beef is relatively coarse, it is difficult to make the taste of beef tender when cooking beef alone, and there will be a feeling of chewing after cooking. However, after adding tea or hawthorn, the fiber of the beef will be destroyed, and the boiled beef will be particularly soft and rotten, and it will feel particularly delicious when eating.

Dear, first of all, you must choose a satisfactory beef for backup.

Then you can follow these steps:1Wash the beef, soak for two hours, and change the water every hour 2

Then boil the beef in the pot for a while to remove the foam, and then rinse the beef with water3Coat the rinsed beef with soybean paste, light soy sauce, spread evenly and marinate for 4 hoursPrepare green onions, ginger, Sichuan pepper, star anise, cumin, bay leaves and put them in small sachets 5

Put it in the pot 6Put in water as needed, and put more soup if you want to, otherwise just less and the meat is just ready7Cook in the pot for half an hour, then simmer all night in order to make the beef taste good, and take out the beef in the morning!

Wash the fresh beef you bought, soak it in cold water for more than 2 hours, then pour out the blood and cut it into large cubes of about 6 6 cm. Open the trouser barrier of the purchased bun (a bun for boiling beef, sold in a market seasoning shop), sprinkle it on the beef, then stir well, and leave it for more than 2 hours. Then sprinkle salt, sugar, cooking wine, stir it well, and develop it for more than half an hour.

Then, put the sweet noodle sauce on top of the beef, stir well, and place it in a colder environment (around 0 °C) and marinate for another 1 2 days. Then pour it into another large basin, stir well, and continue to marinate for 2 or 3 days, preferably every day, so that it is easy to marinate evenly and penetrate. After marinating for about 5 or 6 days, put the marinated large pieces of beef into a pot of cold water, and then, put the green onion and large pieces of ginger in the pot, start to cook on high heat for 20 minutes, then change to medium heat and cook for 10 minutes, then adjust to low heat and cook for 20 minutes.

After turning off the heat, do not open the lid immediately, wait for 20 minutes, then open the lid of the beard, remove the beef pieces, and cut them into slices when eating.

It has the function of strengthening the spleen and stomach, strengthening the muscles and bones. Add potatoes, which are known as "underground apples", to make them more nutritious.

To prepare the beef stew with potatoes.

1. Prepare the materials.

2. Add water to the pot, then add beef, ginger slices, and green onion to blanch.

3. Scoop up the blanched beef and rinse the blood foam with water.

4. Add a little oil to the pot and stir-fry the potatoes.

5. The side of the potatoes is slightly yellow, add light soy sauce and a little sugar and stir-fry evenly.

6. Stir-fry the potatoes evenly and set aside.

7. Add a little oil to the beef and stir-fry the water.

8. After the beef is fried dry, the oil will be stir-fried, and after the oil is removed, ginger slices and garlic slices will be added and stir-fried, 9. Stir-fry until browned, and then add water, star anise, and bay leaves.

10. Stir-fry evenly.

11. Add another bottle of cap Huadiao wine.

12. Add a little dark soy sauce and bring to a boil over high heat.

13. Turn the lid to low heat for 2 hours.

14. After 20 minutes remaining, add the potatoes.

15. Add the potatoes and carrots and continue to cook.

16. Cook until the soup becomes less.

1.and potato stew, braised beef.

2.and tomatoes stewed, sweet and delicious.

3.and radish stew, a great tonic.

4.Stewed with tofu, it has another taste.

5.Stewed with yams, suitable for all ages.

You can make tomato beef stew, you need to prepare some onions, potatoes, tomatoes, beef, chicken essence, salt, tomato paste, bay leaves, ginger slices, green onion white, cooking wine, butter, beef cleaned, put it in clean water and soak it for 15 minutes, then remove the blood water, cut the beef into pieces, put it in cold water and add an appropriate amount of cooking wine, which can remove the fishy smell, and then remove the blood water, add butter to melt in the pot, put the dandane chain onion into it and fry it until fragrant, and then add potato pieces and add ginger slices after it is fried, and the green onion is white, Then put the tomatoes in, cook until there is a thick soup, stir-fry evenly, add bay leaves, beef pieces, boil and slowly simmer for two hours over low heat, add an appropriate amount of chicken essence to taste when out of the pot, the taste is very good.

We can also prepare a beef stew with potatoes, first cut the beef into cubes, then put it in a pot to clean the beef, and then prepare some carrots, onions, tomatoes, etc., to cut the potatoes into cubes. Soak it in water and clean it, then put it in the pot and add some cooking oil, put the cut beef in, then add an appropriate amount of dark soy sauce, cooking wine, and a little white vinegar, etc., and then add just cut tomatoes, onions, carrots, etc., continue to stir-fry, you can also add some tomato sauce, as well as peppers, etc., after stir-frying for a period of time, add warm and dry water, and cook for about 20 minutes on high heat, and then when the beef is almost cooked, you can add potatoes and carrots, These potatoes and carrots taste particularly chewy, and when the beef is rotten, it can be out of the pot, and then add an appropriate amount of edible salt to mold the sun.

Material: Main material.

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2000 grams of brisket.

Seasoning salt. Soy sauce to taste.

1 2 tablespoons 2 green onions.

1 small piece of ginger. 2 star anise.

30 peppercorns.

1 tablespoon of cooking wine.

1 pack of thirteen incense.

1 tablespoon of yellow sauce.

Dry hawthorn with a little water to taste.

Preparation of beef stew.

1.Wash the brisket and set aside.

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

3.Put an appropriate amount of cold water in a pot, put the brisket pieces into the pot, and blanch over medium heat to remove foam.

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4.While blanching, use chopsticks to put the blanched brisket into the basin (so that the blood foam is cleaner and there is no need to flush the water to remove the foam).

5.While blanching the brisket to remove the 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 the spice box and other seasonings.

6.After the water boils, put the blanched beef brisket into the pressure cooker, pour in a little cooking wine and soy sauce, add green onion knots, ginger slices, thirteen spice packets, a tablespoon of soybean paste and a seasoning box (you can put star anise, Sichuan pepper and dried hawthorn inside), bring to a boil over high heat, cover the pressure cooker lid, and simmer over low heat for about 30 minutes (if the amount of soy sauce and soybean sauce is large, you can not put salt, if you add salt and put it last).

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Menu features. Beef stew chooses good meat, removes impurities, puts seasonings, and can be done in a few simple steps to master the heat, but there are also a few tips when putting the ingredients, hawthorn, thirteen spice buns and soybean sauce are the seasonings that must be put in my stewed beef The stewed beef is soft and rotten, the soup is beautiful and fresh, and the aroma is fragrant Private version of the pressure cooker big meat dish.