How to stew beef backbone at home, how to stew beef backbone at home

Main ingredients: 500 grams of beef backbone, 1 white radish, a little cooking wine, 3 slices of ginger, 1 star anise, half a spoon of salt.

1. Boil the water over high heat, add cooking wine, and blanch the beef backbone for 5 minutes.

2. Remove the cow backbone and wash away the foam.

3. Peel the white radish.

4. Cut the radish into small pieces and put it in the pressure cooker.

5. Add the spine of the cow.

6. Add ginger slices and star anise.

7. Add salt.

8. After the pressure cooker boils on high heat, turn to low heat for 30 minutes. Once the soup is ready, add the chopped green onions.

9. Finished product drawing.

Ingredient breakdown. Spine 500g

600g of potatoes

A pinch of parsley. 15g green onions

10 g of ginger 15 ml of soy sauce

Maggi fresh 10ml

Star anise 3g five-spice powder 2g

Appropriate amount of water. Salt 5 g

Peanut oil 25ml

Salty and umami taste. Stewing process.

One hour is time-consuming.

Normal difficulty. Steps to make stewed potatoes with backbones.

Chop the spine and wash it to control the moisture.

Peel and wash the potatoes and cut into hob pieces.

Heat the oil in a pan and add the backbone.

Stir-fry until browned.

Add all seasonings except salt and stir well, bring to a boil over high heat.

Cover and simmer over low heat for 50 minutes.

Add the potatoes and salt and stir-fry well.

Cover and simmer for another 20 minutes, turn off the heat.

Ingredients: beef backbone, Sichuan pepper, thyme, salt, monosodium glutamate.

There are five steps in the stewing of beef backbone. Wash the beef bones and put them in a pressure cooker, bring to a boil over high heat and cook for 5 to 8 minutes; After the water is boiled, blood clots and other dirt can be seen, scoop up the beef bones and pour out the water; Wash the beef bones with cold water, and put them in cold water for the second time after washing; Put peppercorns, salt and other seasonings into the pot and boil; Wait for 40 minutes to simmer to complete the stew of the beef backbone broth.

Yes. Beef spine has little meat, so it is not suitable to use meat as the main ingredient, but should focus on nutrients such as bone marrow in the bones. Therefore, beef backbone is more suitable for soup.

You can burn it and eat it, although there is less meat, but you can add more side dishes, add appropriate seasonings, and cook vegetables with beef backbones.

Yes, beef backbones are especially suitable for making soup because there are many things in the bone marrow, and it is only through the soup that they can be boiled out and absorbed by the body.

Main ingredients: 500 grams of beef backbone, 1 white radish, a little Lingdan in cooking wine, 3 slices of ginger in the dust, 1 star anise, half a spoon of salt.

1. Boil the water over high heat, add cooking wine, and blanch the beef backbone for 5 minutes.

2. Remove the cow backbone and wash away the foam.

3. Peel the white radish.

4. Cut the radish into small pieces and put it in the pressure cooker.

5. Add the spine of the cow.

6. Add ginger slices and star anise.

7. Add salt.

8. After the pressure cooker boils on high heat, turn to low heat for 30 minutes. Once the soup is ready, add the chopped green onions.

9. Finished product drawing.

Ingredients: beef backbone, seafood mushrooms, ginger slices, minced green onions, salt, cooking wine. Method:

1. Wash the beef backbone after boiling it with cold water.

2. Add boiling water, ginger slices, and a little cooking wine to the washed beef backbone, and simmer over low heat for 40 minutes.

3. Add the washed seafood mushrooms and continue to simmer for 30 minutes.

4. Add salt to taste, sprinkle with chopped green onion and serve.

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low, as long as it is what you like, you can call it food. China is known as the "Kingdom of Cooking".

In this big family in China, there are fifty-six small families, each with its own special cuisine. There is an expectation before eating food, and there is an aftertaste after eating, and enjoying food also depends on the occasion, and the food tastes good when the occasion is good.

Wash the beef backbone with cold water and bring it to a boil.

Add water, ginger slices, and cooking wine to the beef backbone and simmer over low heat.

Add the seafood mushrooms and continue to simmer.

Add seasonings and serve on a turntable.

From the perspective of nutrients, it mainly contains calcium, collagen, fatty acids, etc., which is good for calcium supplementation during lactation; From the perspective of traditional Chinese medicine, he has the ability to remove paralysis; malaria interception; Sores are effective, so it can be used for malaria, various sores such as acne, fever sores, etc.

There is a lot of calcium, phosphorus, protein, gum, etc. in beef bone broth; The soup can help the secretion of breast milk, ensure that the baby has enough and highly nutritious breast milk to drink, which is conducive to the growth and development of the child; Postpartum deficiency, beef bone broth and bone marrow have high nutritional value, which can promote the recovery of the mother's body.

Here are some tips for making a simple home-cooked stew of beef bones:

Ingredients: 2 kg of beef bones, 1 tablespoon of bean cover Xianghe petal sauce, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, appropriate amount of salt, appropriate amount of green onion and ginger.

1. Beef in a pot under cold water, add a little cooking wine, green onion and ginger, boil until the pot boils, there will be a lot of foam coming out at the moment, use a strainer to beat the foam while the pot is boiling, be sure to beat it several times to completely remove the foam.

2. Rinse the beef bones in the water to remove the blood foam sticking to the surface, and remove them for later use. Don't get too cold.

3. Heat oil in a pot, add green onion and ginger, Sichuan pepper, star anise, and cinnamon to stir-fry until fragrant, add bean paste and fry red oil, then add soybean paste and stir-fry well, cook in cooking wine, add water, then add light soy sauce to taste, dark soy sauce to color. The sauce is ready.

4. Because it takes a long time for Yanling to stew, I changed a stew pot, added the boiling soup, then put in the beef bones, directly added salt, half a piece of bean curd, and finally added a whole tomato, and made a cross knife on the top, so that the tomato soup can be slowly released in low heat.

5. The beef bones after boiling are very soft and rotten, and the soup is this kind of red and bright red, and the soup is directly used to make a pulled noodles, which is particularly fragrant.

Nutritional value of beef bones

1. Beef bone soup has the effect of aphrodisiac strengthening, helping people to warm up, and making people appetite, and is the best tonic in winter.

2. Beef bone bone, the main raw material of beef bone broth, is rich in protein, fat, vitamins and calcium and other nutrients absorbed by the human body, and the soup cooked by it is rich in nutrients, which has the effect of promoting human calcium absorption, improving immunity, strengthening the spleen and appetizing, especially suitable for people with weak physique, poor appetite, and backache.

3. Beef bone broth can play an anti-aging role. With the increase of age and the aging of the body, the function of the bone marrow to make red and white blood cells gradually declines, and the function of the bone marrow decreases, which directly affects the ability of the human body to metabolize. The collagen contained in bone broth is just right to enhance the body's ability to make blood cells.

4. Beef bone broth is rich in calcium, which is good for children's bone development. Bovine bone marrow is rich in phospholipids and unsaturated fatty acids, which can improve children's immunity. The soup is filled with ginger slices and pepper, which has the effect of repelling cold and dampness, and is especially suitable for drinking in winter. Fun for all ages.

5. Drinking beef bone broth can help absorb collagen in bones, collagen helps calcium absorption, strengthens bone density, and prevents osteoporosis.

Main ingredients: 500 grams of beef backbone, 1 white radish, a little cooking wine, 3 slices of ginger, 1 star anise, half a salt and a spoon.

1. Boil the water over high heat, add cooking wine, and blanch the beef backbone for 5 minutes.

2. Remove the cow backbone and wash away the foam.

3. Peel the white radish.

4. Cut the radish into small pieces and put it in the pressure cooker.

5. Add the spine of the cow.

6. Add ginger slices and star anise.

7. Add salt.

8. After the pressure cooker is boiled, turn to low heat for 30 minutes. Once the soup is ready, add the chopped green onions.

9. Finished product drawing.

The preparation of beef backbone stew is as follows:Ingredients: 500g of beef backbone, 250g of oyster mushrooms or seafood mushrooms, 2 tomatoes, 1 onion, a little coriander, and a small piece of ginger.

Step 1: Wash the beef backbone and blanch it in a pot for later use.

Step 2: Wash the tomatoes and onions, peel them and cut them into cubes; Stir-fry in an oil pan until soft, add an appropriate amount of salt.

Step 3: Put the blanched beef backbone into the pressure cooker and add ginger pieces; Then wash the oyster mushrooms (seafood mushrooms do not need to be cut or finished) and put them into a pot, add water to 3 4 water level.

Step 4: Finally, put the fried tomatoes and onions into the pressure cooker (the top layer).

Step 5: Cover the pot, choose the soup, the taste is rich, prepare the coriander, and wait for the pot to come out.

Step 6, finished product.

1.Preparation of raw materials.

The raw materials of stewed beef backbone are: beef backbone, ginger slices, green onions, cooking wine, salt, and water. Among them, the beef backbone is fresh, you can go to the market or supermarket to buy, or you can find a local farmer's butcher shop.

Ginger slices and green onions should be more tender, so that the soup will be more delicious.

2.Raw material handling.

Boil the beef backbone in boiling water for 3-5 minutes, remove it and wash the blood with water. Then soak the cooked beef backbone in clean water for 30 minutes to remove the smell of blood. Wash the ginger slices and green onions and set aside.

3.Cooking is slow.

Put the processed beef backbone into a saucepan and add ginger slices, green onions, cooking wine, salt and water. Reduce the heat to high, turn to low heat when the water boils, and continue to simmer for 2 hours.

4.Cooking skills.

Be careful not to let too little water during cooking to avoid sticking to the pan or boiling dry. Don't add too much water either, otherwise it will dilute the umami flavor of the soup. Also, do not open the saucepan lid frequently during the simmering process so as not to affect the taste of the soup.

5.The finished product is finished.

After the beef backbone is simmered until soft, turn off the heat and remove it, sprinkle with chopped green onions to garnish and serve. The dish is light and delicious, the meat is tender and nutritious. It is suitable to be eaten with rice or noodles, and can also be added with an appropriate amount of vegetables to make a nutritious soup.

6.Extended recommendations.

In addition to stewed beef backbones, there are many other dishes that can be made with beef backbones. For example, braised beef backbone, beef backbone soup, roasted beef backbone, and so on. Each recipe has a different characteristic taste, and you can choose it according to your own taste at home.

7.Nutritive value.

Beef backbone is a very nutritious ingredient, rich in collagen and calcium and other nutrients, which has a good health care effect on the human body, bones and other healthy models. Do not add too much sugar and oil when cooking, so as not to affect the nutritional value.

8.Tips:

During the cooking process, the saucepan is often cleaned of foam and impurities to keep the soup clear and delicious. At the same time, an appropriate amount of ginger slices and green onions can be added during the stewing process of beef backbone to improve the taste of the dish.