How to roast beef will be rotten, and how to roast beef is easy to rot

Beef (front leg) practice guidance:1

Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil;

The leg meat has less fat and a little less fragrant flavor and will appear a little dry, so to prevent this disadvantage, you may want to soak it in wine or vinegar for a while;

The night before boiling the old beef, the beef is coated with a layer of mustard, rinsed with cold water the next day and boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat becomes tender, the color is good and the taste is beautiful, and the aroma is tangy;

When braised beef, add a little snow mushroom, the meat is delicious;

The fibrous tissue of beef is thicker and the connective tissue is more, so it should be cut crosswise, and the long fibers should be cut off, and the fibrous tissue should not be cut, otherwise it will not only be unable to taste good, but also chew it badly;

Beef is easy to turn black when blown by the wind, and then spoil, so care should be taken to store it.

Roast beef with a radish is easy to burn.

Every winter, there are more people who buy beef, not only because the beef is delicious, but also because the beef is "warm". But many people suffer from the fact that beef is difficult to burn and waste fire, in fact, to solve this problem, you only need to put a radish when roasting beef, so that the beef is easy to burn, and the taste of beef remains the same. It is recommended that those who are interested may wish to give it a try.

1. When stewing, the salt should be cooked when the beef is about eighty percent hot, otherwise the essence of the beef will be lost quickly, and it will taste a little firewood.

2. Stewed beef should be stewed with hot water, because hot water can quickly coagulate the protein on the surface of beef, prevent the loss of amino acids in the meat, and maintain the delicious taste of the meat.

3. The soup should be added at one time, and no water should be added halfway. If the soup is not enough, you can only heat water or boiling water, and you must not add cold water halfway, otherwise the meat in the pot will encounter cold water, which will easily shrink and tighten the surface of the meat, and the heat will not be easy to transfer inside, and the meat will become hard and skiny, which is not easy to chew.

4. Meat selection: tendons, waist plates, arches, chests, outer loins, etc., accounting for about 70 parts of the whole beef. These parts have tendons and skin, and are fat and thin. After ripening, the meat is puffy, both tender and rotten, and fragrant and delicious.

5. Be sure to use medium and low heat to make it fragrant and rotten.

6. Add ginger slices, hawthorn, tea, lemon, and vinegar to make the beef stew more tender and rotten.

7. Choose a container.

Stewed meat, if you want to stew faster and worse, we use a pressure cooker or casserole, not an electronic casserole, and the former stews.

The first method is to beat the prepared beef on the top of the beef with a knife for five or six minutes, breaking the meat fiber, so that it will be easy to rot when it is cooked again.

The second method is to add some sugar, tea leaves and hawthorn when cooking beef, so that the beef can also be cooked during the cooking process.

The third method is to put the beef in a pressure cooker and steam it, which will also be very bad, but the effect may not be better than the above two.

It should be noted above that only hot water is added during the cooking process, and cold water should not be added, as this will only make the beef harder and harder the more it is cooked.

1. When boiling beef, you can consider putting a small bag of tea, you can wrap the tea tightly with gauze to prevent the leakage of tea, and when cooking beef, put some tea leaves appropriately for boiling rotten beef, sometimes there will be unexpected effects.

2. You can choose to use a pressure cooker to stew beef, the pressure in the pressure cooker is very high, resulting in a high temperature, and it is easy to cook the beef, which is not easy to find but a good way to work.

3. You can soak the beef for a few hours before boiling it, so that the processed beef is easier to burn.

4. When boiling beef, you can put a little hawthorn in the pot, which plays a very important role in removing the smell of beef, and the meat quality will be more delicious and refreshing.

5. When boiling beef, put some sun-dried orange peel in the pot, which plays a very important role in the process of boiling beef, and the aroma of orange peel will make the beef fragrant and refreshing.

It is better to gently pat the beef on a cutting board and gently pat it with the back of a knife, or find a rolling pin to gently pat it to loosen the beef fibers and make it easier to cook and flavor when stewed.

Beef does not need to be blanched, so as not to become firewood, just need to put it in cold water and stew it slowly, add water halfway can only add boiling water, add tea leaves to the pot, can increase the flavor of the meat, make the beef easier to cook, soft and delicious. Replace it with beer when adding water, and even the hardest stewed meat will become cooked and soft.

If you want to stew beef quickly, in addition to working on the beef, props are also very important! It is best to stew beef in a pressure cooker and casserole, which will be cooked and soft as soon as you press it, and the casserole will be more fragrant and flavorful than the pressure cooker.

How beef stew is easy to spoil.

1.First of all, in the selection of materials, you must choose fat and lean parts, such as brisket; Secondly, after cleaning, cut into chunks, and then soak in water for a few hours, the purpose is to remove blood.

2.After soaking, it is time to start the beef stew, which is done directly under cold water and put in two or three hawthorns, which not only makes the taste better and easy to cook, but also avoids the greasy situation, and skims off the foam when it is about to open.

3.Put the star anise cinnamon and green onion ginger into the oil pan and burst the fragrance.

4.Add an appropriate amount of bean paste and continue to stir-fry.

5.Pour in the pork broth and bring to a boil.

6.Then add hawthorn and rock sugar.

7.Pour in an appropriate amount of light soy sauce, stir-fry well, and then pour it into the pot just now.

8.After the heat boils, reduce the heat to low and simmer slowly.

Remind everyone that it is best to stew in a casserole, so that the meat tastes better and is full of aroma.

How to cook beef easily cooked and rotten.

1.Coating mustard on the surface: The meat quality of old beef is relatively rough and not easy to cook, we can apply a layer of mustard on the old beef, let it sit for 6 to 8 hours, and then wash it with cold water before cooking.

As a result, the processed beef is easier to cook, and the meat quality will be better and more tender.

2.Tea addition method: When boiling beef, first sew a gauze bag, put a small amount of tea in the bag, tie the gauze bag, put it in the pot and cook it with the beef. This way the beef cooks quickly and has a fragrant taste.

3.Add hawthorn slices: When boiling beef, you can cut the beef into pieces, put it into the pot with hawthorn slices, seasonings and enough water, and finally put salt, so that the beef is easy to rot.

4.Tender papaya skin method: When boiling beef, put some tender papaya skin (you can also put a few hawthorn or potatoes), and the beef can be cooked and rotten quickly.

When stewing beef, you can put some hawthorn to stew the meat a little bit, and you can use a pressure cooker to stew beef, which is time-saving and convenient.

The preparation of beef stew is as follows:

Ingredients: 800 grams of beef ribs, 80 ml of red wine, 2 carrots, 1 purple onion.

Excipients: 1 small piece of ginger, 2 star anise, 1 piece of cinnamon, 3 bay leaves, appropriate amount of braised soy sauce, 1 teaspoon of salt.

1. Clean the beef ribs.

2. Cut into large pieces about 3 cm wide.

3. Put the water into a pot of cold water, boil the water for two minutes, scoop it with a small colander and then remove it.

4. Cut the carrot into hob pieces and the purple onion into cubes.

5. Pour an appropriate amount of oil into the wok, put the onion pieces into the pan and stir-fry until fragrant, then put out and set aside.

6. Put the beef in the pan and stir-fry until the surface is slightly dry, then pour in about 80ml of red wine and stir-fry evenly.

7. Pour the bay leaves and other seasonings into the pot and stir-fry a few times.

8. Pour the beef into the casserole together with the seasoning, then pour an appropriate amount of soy sauce to adjust the color and taste, and add enough hot water.

9. When the beef is almost ready, put the carrots in it and stew.

10. Before leaving the pot, put the fried onion pieces into the pot, the salt can be put according to the taste at this time, and mix evenly out of the pot.