How to make beef without firewood, how to stew beef without firewood?

To make a delicious beef stew, you must first choose the right beef. Generally speaking, beef stew should choose the kind of beef with tendons or white fascia, fat and lean, such as beef brisket, tendon meat, loin meat, bow meat, chest meat, and tenderloin meat, which are most suitable for stew, and the meat is soft and tender after stewing, and it is fragrant and delicious.

The pure, lean and bright red beef looks beautiful, but it is not suitable for stewing, only for stir-frying, and it will be firewood when stewed.

After the meat is selected and bought home, the whole piece is rinsed off the surface of the dirt, and then cut into large pieces and soaked in clean water, at least 30 minutes to more than 1 hour, remember to change the water several times in the middle, the purpose is to soak the blood in the meat. When cutting, it must be cut perpendicular to the texture of the beef, and must not be cut along the shredded meat.

If you're not in a hurry to stew the beef, you can take out the soaked beef pieces and drain them, mix them well with dry mustard, and put them in the refrigerator for a day before taking them out to stew. Rinse the mustard before simmering it so that the beef will be cooked easily and the meat will be tender. Especially when you are unfortunate enough to buy old beef, you must use this method to deal with it.

If it's too late, then go straight to the pot, although the taste will be worse, but as long as the other steps are done correctly, the stewed beef is still quite good.

1. Soak in water for half an hour before stewing, and do not blanch when stewing beef, but use a combination of soaking and foaming to remove blood and other dirt in the meat. Because blanching or hot water will cause the meat quality of the beef to become old, it is not easy to stew and the taste is woody.

2. Ingredients: 1800 grams of beef, 1 piece of ginger, 3 star anise, 3 pieces of white cardamom, 2 pieces of cinnamon, 3 bay leaves, 3g of Sichuan pepper, 5g of salt, 5g of braised soy sauce.

3. Method: First soak the beef in water for half an hour, remove the blood foam, remove the water and drain the water.

4. Put cold water and washed beef in the pot, boil over high heat, and use a spoon to remove the floating debris.

5. After boiling, add the prepared star anise, white cardamom, cinnamon, bay leaves, Sichuan peppercorns, and soy sauce to the pot, stir well with a spoon, and simmer over low heat.

6. Then add salt and stir well.

7. Add the prepared soy sauce to the pot, stir well with a spoon, and continue to simmer.

8. After stewing, put it on a plate and sprinkle with chopped green onions, so that it is ready to eat.

1.Beef selection. When stir-frying beef, he is not the same as beef stew and braised beef, the selection of materials is very particular, the beef part is good, and it will have the effect of twice the result with half the effort after doing it successfully, stir-fried beef, I recommend that you choose beef, that is, beef tenderloin or shoulder blade, that is, we say plum meat, these two parts of the meat have less gluten and are very fragrant and tender.

2.How to cut beef. Speaking of the culinary world, there has always been a jargon, that is, cut the beef and sheep horizontally and cut the pig vertically, that is to say, the pork must be cut along the shredded meat, and the beef and mutton must be cut horizontally.

3.Beef marinated. It is also an indispensable procedure to soak beef slices when marinating, which can not only remove excess blood and water, but also reduce the fishy smell of beef.

The beef should be washed first, and then simmered over low heat for 3 hours, and the meat will not be firewood.

How to cook beef without vegetables put the beef in the water. Soak it in water for half a point, and then boil it in the pot, which is very tender.

Method 1: Add tea bags.

In the process of stewing beef, if you are worried that there is no way to cook the beef softly and glutinously, and want to shorten the time of stewing beef, you can also put the beef and tea bags together and stew for about 20 minutes before the stew, any tea bag can be used. In doing so, it can not only increase the flavor of the beef, but also make the beef softer and more flavorful. It should be noted that if you need to add water halfway, you should add boiling water, not cold water.

Method 2: Add sugar.

Before simmering, we can wrap the beef in white sugar on the surface of the beef. After the beef absorbs the sugar, the stewing speed will be accelerated, but sugar alone is not enough, because the sugar is easy to lose the moisture of the beef, so we need to add appropriate water during the marinating process to prevent the beef from dehydration, so that it can maintain sufficient moisture and absorb sugar perfectly.

Method 3: Add beer.

Like white vinegar, beer contains an enzyme protease that breaks down animal protein, which destroys the cellular structure of beef and makes the meat soft. Moreover, beer can effectively remove the fishy smell in the beef, making the beef taste more delicious. In the process of stewing beef, we add some beer to make the beef out of the pot in half an hour.

Share home-cooked beef stew and share tips to make beef soft and rotten, delicious.

The whole process does not need to be fried or fried, and it should be stewed for a longer time, and it is best that the water can not pass the beef at all times, so as not to stew less water and the beef is easy to paste the pot or turn into firewood.

If you want to stew beef without firewood, you must first marinate it with cooking wine starch. Then heat the pan with cold oil, add green onions, ginger and garlic, and then stir-fry the beef. The most important thing is to add the soup, it must be piping hot, not cold water, if you add cold water so that the beef will be difficult to stew, and it is still very firewood.

When the beef is stewed, you can only increase the time and put some soybeans and the like in it.

The beef needs to be hammered with loose meat, cut into small pieces, and then put in a pot and simmer over high heat. Wait until the water is boiling before reducing the heat to a low simmer.

The beef itself should be good, that is, the selection of particularly fresh beef, and it is a naturally grown cow, its meat quality is particularly good, when it is stewed, it is slightly well, add a little vinegar, and the beef will be stewed very badly, and it will be simmered over low heat.

Beef stew is a simple home-cooked dish made with beef rib meat as the main ingredient, soy sauce, salt, green onions, sweet noodle sauce, garlic, ginger, Sichuan pepper, spices, cloves, cinnamon, cardamom, sand kernels, cinnamon, angelica, etc. as auxiliary materials. It is suitable for people who are weak and recovering from illness. The color is red and bright, soft and fragrant.

Patients with high cholesterol should avoid eating.

How to make boiled beef to be fragrant and tender? Teach you a few tricks to be smooth and satisfying.

The sauce beef has a strong umami and rich taste, and the tendon is yellow and the meat sauce is bright in color and firm in meat. Moreover, the method is simple, easy to eat, and it is a very common home-cooked dish in the Northeast.

Before starting the formal beef cooking step, you can marinate the beef with egg whites or starch for about half an hour, so that the beef is not firewood whether it is boiled or fried.

The first step is to prepare the beef, preferably fresh, as it will taste more delicious. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated beef and fry until golden brown on both sides.

The third step is to submerge the beef with water and simmer for 10 minutes.

First of all, the beef should be cut against the texture, cut off the tendons of the beef (no need to wash it or the taste will deteriorate), then put a spoonful of cornstarch on the plate, beat an egg white, season with salt or soy sauce, marinate for 5-10 minutes, and then fry in the pot for 5 minutes, the meat is delicate.

Choose the best beef and hammer it a few times with the vertical lines of the beef on the back of the knife, so that the beef can be broken up and made less compact.

In the process of boiling beef, be sure to pot it under cold water, and the beef that comes out of this way is not firewood at all.

If you want to make beef without firewood, you must marinate the cornstarch before stir-frying, and master the heat of stir-fried beef.

Beef is marinated, and beef is not chai.

Ingredients: 600g beef tendon meat.

Excipients: appropriate amount of water, appropriate amount of salt, appropriate amount of soy sauce, 1 package of marinade, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of dark soy sauce, appropriate amount of monosodium glutamate, appropriate amount of dried chili.

1. Soak a piece of beef for more than 3 hours in advance, soak in blood water, and boil the soaked beef in cold water;

2. After boiling, you will find that there is a layer of foam floating on it;

3. Use a spoon to remove the foam;

4. Prepare star anise and halogen packets for later use;

5. Green onion and ginger slices for later use;

6. Dried chili peppers for later use;

7. Pour all the prepared ingredients into the pot;

8. Add salt, monosodium glutamate, dark soy sauce and soy sauce to taste;

9. Continue to cook over medium heat, turning over in the middle;

10. Turn off the heat after boiling until you can insert chopsticks lightly;

11. Take out the soup and soak it for more than 3 hours with the meat to make it more flavorful;

12. Remove the beef, slice it and eat it after the surface is tightened.

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Soak in water Because too much blood and water in the beef will affect the taste, soak the fresh beef in clean water, soak the blood water, and change the water after a while. Pat the beefPut the beef on the cutting board, gently pat the beef with the back of the knife, or find a rolling pin to gently pat the effect is better, you can pat the beef fiber loosely, and it is easier to cook and taste when stewing After cutting the beef against the texture After you are ready, do not cut it along the texture of the beef, so that it is not easy to chew, you can cut the beef in the opposite direction of the beef texture

If you want to stew meat without firewood, the main thing is that the soup is enough, the salt is moderate, and the time should be stewed enough. And the original dust of the meat firewood:

1. The stew time is not long enough, and the lean meat is not stewed. If you don't have time, use a pressure cooker to simmer, which can save a lot of time.

2. The amount of salt added is large, the time is added early, the soup is less, and the meat is fibrous in advance. Control the appropriate amount of salt and add enough water.

3. For some dishes, the meat should be fried before stewing, and the process of stir-frying the meat is not well controlled, and the meat is fried with old firewood. (There are 3 purposes for stir-frying meat, to make the seasoning flavorful; Let the meat shape in advance; Shorten the simmering time of the meat. ）

Take [Beef Stew with Radish] as an example, let's talk about the method:

Ingredients: 1k grams of beef, 500 grams of white radish, 1 green onion, 3 slices of ginger, 2 tablespoons of red oil bean paste, 3 bay leaves, 2 star anise, 1 cinnamon, 5 chili peppers, 30 grams of vegetable oil, 15 grams of salt, 15 grams of chicken essence.

1. Beef, cut into large pieces of about 5cm. Remove from the pot with cold water, blanch in the pot, skim off the foam, and set aside.

2. White radish, wash and cut into 3cm pieces; Cut the green onion into 5cm pieces; Spare.

3. Remove from the pot, heat the oil over high heat, pour in the red oil bean paste, green onion segments, ginger slices, chili peppers, bay leaves, star anise, cinnamon, and stir-fry until fragrant. Pour in the beef and fry over high heat for 3 minutes; Turn to low heat, fry until 5 minutes cooked, and then take the flavor out of the pot.

4. After leaving the pot, pour it directly into the electric pressure cooker, add boiling water, radish cubes, salt and chicken essence, select the [Beef and Mutton] and [Taste] buttons, and confirm. (The taste is your choice).

5. Beef stew is generally 20-40 minutes. (Each brand of pot is smart and has its own heating temperature curve, which also affects the length of time it takes to simmer), pour it out, even if it is done.

6. Sprinkle with chopped green onion and chili peppers, garnish, arrange and serve.

1. When stewing beef, it is most forbidden to blanch first, before the beef is put into the pot, we need to fully soak the cut beef pieces with water, and change the water several times until the blood water is thoroughly soaked.

2. After soaking, the beef needs to be fully marinated, which can not only completely remove the fishy smell, but also make the beef taste into the bottom of the foot.

3. Marinated beef hail meat should be cooked under cold water, so that the beef can be heated slowly without damaging the meat quality. The water should be added at one time, and it is best not to add additional water halfway.

4. The light soy sauce, dark soy sauce, bean paste, and fermented bean curd in the seasoning all have a salty taste, so the amount of salt needs to be flexibly adjusted, and do not put salt when marinating, so as to avoid tightening the meat and turning it into firewood, and simmer for about 2 hours and then add salt to taste.

Trick of the trade. 1. Know how to stew for enough time.

From the people around me, I found that some people often can't make beef stew well, and often don't stew enough time, maybe they are afraid of wasting gas, or they may not have a suitable pot, resulting in the stewed beef can't be chewed.

There is a lot of fiber in beef, and the pieces are relatively large, so it takes a long time to simmer. Usually it takes half an hour to stew chicken nuggets, not to mention beef, if it is only stewed for half an hour in an ordinary pot, it will definitely not work.

Remember to stew beef in an ordinary pot for at least an hour, you need to be softer and rotten to extend the time, in an ordinary pressure cooker stew beef, after steaming for half an hour, the beef is softer, in short, the time should not be too short, otherwise it will definitely chew hard, if there is no pressure cooker, you can use a casserole.

Trick of the trade. 2. Know how to remove blood and water.

The stew beef stew made by someone has a strong fishy smell, that is because the blood water is not clean, only blanching or using a lot of spices is not right, blanching can only remove part of the blood, and no matter how many spices there are, it can only cover the fishy smell, and can not remove the fishy, and too many spices will cover the original fresh flavor of the beef, which will be counterproductive.

Therefore, if you want to remove the smell of beef, Nai Jubi needs to clean up the beef itself, and the blood water is the ** of the fishy beef, so let's just remove the blood water.

When the beef is soaked in the water, the blood will slowly seep out, and the blood will be completely discharged when the water is soaked enough to wash out, and then after further blanching, the meat will become clean, add a little spice when stewing, and the beef will be full of aroma.

When soaking, you should do this, soak the beef in cold water, change the water many times The effect is better, change the water more frequently when it is hot, avoid smelling, you can change it a few times when it is cold, the color of the beef soaked in blood water is a little whitish, this effect is OK, at least soak for an hour.

Trick of the trade. 3. Know the time to put salt.

Some people are accustomed to putting salt in the pot no matter what they do, this practice is very bad and should be changed, especially when stewing beef, putting salt too early will make the taste of beef worse, which is where many people do not pay attention. Many people stew beef in an ordinary pot, and it has been stewed for more than an hour, but the beef is still not soft, in fact, most of the reason is that the salt is put in early.

If the salt is put early, the beef will become tight, and it will not be easy to stew, unless it is stewed for more time. The correct way is to stew the beef until it is soft, then add salt, and then simmer for ten minutes on low heat to absorb the flavor, which is soft and good.

Trick of the trade. Fourth, know the water temperature of adding water.

Some people add cold water to stew beef from beginning to end, which is wrong, pay special attention to the formal beef stew to add boiling water, that is, just boiled water, so that the stewed beef is soft enough, if cold water is used, the beef will instantly tighten, resulting in stewed for a long time can not be stewed.