Authentic beef stew, beef stew and ingredients

Seven tips for making a good home-cooked beef stew:

1. Cut the meat slightly larger. Beef contains fresh nitrogenous substances that are soluble in water, the more meat is released when stewing, the stronger the taste of the broth, and the aroma of the meat pieces will be relatively light, so the meat pieces should be cut appropriately large to reduce the escape of fresh substances in the meat, so that the meat taste can be more delicious than small pieces of meat;

2. Don't keep boiling over a high heat. First, when the meat encounters a sharp high heat, the muscle fibers become hard, and the meat is not easy to cook;

3. It is best not to remove the lid frequently when simmering, which will not only cause temperature changes, but also the aromatic substances in the meat will evaporate with the water vapor during boiling, so that the fragrance will be reduced;

4. In the process of stewing, it is best to add enough water at one time and add less water. It is better to have a slight overflow of water, so that the final stewed beef soup will taste more mellow;

5. If you really want to add water, it is best to add boiling water. Beef contains a lot of protein and fat, after cold, the temperature of the soup changes, the protein will solidify, and the surface void of the meat and bones will also shrink, not only is it not easy to burn, but also the umami will be reduced, so only boiling water can be added;

6. Don't put salt too early, add a little dried hawthorn slices and aged vinegar to stew beef more easily;

7. One of the best partners of beef is onions, adding a little onion to cook together, not only can remove the smell of meat, but also make the beef more fragrant.

Braised beef is a traditional dish with spicy and spiced flavors, and the main ingredient is beef, with other accessories. This dish is available in Beijing, Sichuan, and Hunan cuisine, and is deeply loved by the public. Beef is a food that people all over the world love to eat, one of the meat foods consumed by Chinese, second only to pork, beef has high protein content, and low fat content, so it tastes delicious, loved by people, and enjoys the reputation of "pride in meat".

Red stewed beef. Preparation of red stewed beef:

1. Ingredients preparation: 1000 grams of beef, 1 star anise, 1 small piece of cinnamon, 1 bay leaf, 2-3 Sichuan peppercorns, 2-3 dried red peppers, 2-3 garlic, several green onions, 2 slices of ginger, cooking wine, light soy sauce, a little salt, a little vinegar, 1 spoon of Pixian bean paste, 1 tomato, a few tomato paste, a little salt; Wash the beef and control the dry water, cut into pieces, blanch the water, and remove the dry water.

Cut the beef into cubes. Blanch and remove to control dry.

2. Bring the water to a boil, put the blanched beef with star anise, cinnamon, bay leaves, Sichuan pepper, dried red pepper, garlic, green onion, and ginger slices together, put them in boiling water, and add cooking wine; After boiling again, there may still be blood foam floating on the surface of the soup, continue to use a spoon to remove the blood foam.

Add the cooking wine. Continue to scoop out the blood foam.

3. Pour the processed beef and broth into the stew pot, boil it on high grade first, then turn it to low gear, and simmer for about 3 hours. Hearing that 3 hours may feel like too long, in fact, you can also use a pressure cooker, so that about 15-20 minutes is fine; After simmering, scoop up the beef pieces and keep the soup for later use; Then heat the oil in a pan and stir-fry about a spoonful of Pixian bean paste until fragrant; Pour in the beef; Pour in the tomatoes; Pour in the tomato sauce and stir-fry until fragrant; Then pour in the remaining beef broth and cook it together, adding a pinch of salt if the saltiness is not enough.

Pour into a saucepan, first bring to a boil on high grade, then turn to low and simmer for about 3 hours.

Scoop up the beef cubes.

Stir-fry about a spoonful of Pixian bean paste.

Pour in the beef; Pour in the tomatoes;

Pour in the tomato sauce and stir-fry until fragrant;

Then pour the rest of the beef broth into it and cook it together.

Reduce the juice over high heat. 4. Remove from the pot and arrange on the plate.

750 grams of raw beef brisket, 00 grams of tomatoes.

25 grams of seasoning green onion, 15 grams of minced ginger and minced garlic, 5 grams of star anise, a little cinnamon, cumin, bay leaves, cardamom, 1 2 tsp of refined salt and monosodium glutamate, 1 tbsp Shao wine, 2 tbsp of soy sauce and water starch, 3 tbsp sesame oil, 400 grams of broth.

preparations

Remove the stems, wash, cut the tomatoes into small pieces, blanch them in a pot of boiling water, remove and drain.

Star anise, cinnamon, cumin, bay leaves, and cardamom are wrapped in gauze to form spice packets.

Wash the brisket, cut it into large pieces, blanch it in a pot of boiling water, remove and drain.

Add water, Shao wine, and spice packets to a boil in a pot, add the beef brisket and cook over low heat.

Remove and let cool, cut into slices 8 cm long, 4 cm wide and cm thick, and put on a plate.

Make steps operations

Add an appropriate amount of sesame oil to the pot and heat it, then add the green onion, minced ginger and minced garlic and stir until fragrant.

Add Shao wine, stock and soy sauce to a boil, remove the green onions, and neatly put in the beef slices.

Simmer over low heat until ripe and flavorful, then add tomato cubes, turn to high heat and simmer for a while.

Sprinkle with a little monosodium glutamate and push well, and neatly push the beef slices in the **.

Bring the soup to a boil, thicken with water starch, drizzle with sesame oil, and pour it over the beef.

An authentic way to stew beef

Material. 5 catties of beef, green onion and ginger, Sichuan pepper, spices, chili flakes, cumin, sugar, red wine, soy sauce, appropriate amount of salt.

Method. 1. Use red wine and soy sauce to stew beef throughout the whole process, without adding water.

2. Select the beef, wash it back, and cut it into pieces or slices that are larger than mahjong pieces.

3. Prepare a pot of water, boil, put the beef pieces in, and cook for a short while.

4. After the water is boiled, skim off the blood foam, be sure to skim it cleanly, the soup is relatively clear, and there is no more blood foam floating. Remove the beef and control the water.

5. Prepare the rice cooker, put the beef in, and start feeding.

6. Put in the ingredients, peppercorns, chili flakes, cumin, ginger slices, and sugar in turn. (The above amount can be increased or decreased according to personal preference).

7. Prepare 4 large cups of red wine (add different amounts of red wine according to different amounts of beef), about 1 and a half cups of soy sauce (increase or decrease according to personal preference), and prepare green onions.

8. Add red wine and soy sauce and put the inner liner of the rice cooker into the rice cooker.

Steps to marinate beef:

Add 30 grams of powder, this is the key, if the beef is not tender, it means that this is less, and it is not good to add more, the taste is not good, and there will be a lot of foam in the pot. The beef is different in each place, so if you cook it a few more times, you can adjust the amount, put it in the refrigerator crisper after grasping it evenly, and put it for 30 minutes before taking it out.

Put 5 grams of chicken essence, 5 grams of monosodium glutamate, 20 grams of salt, 10 grams of sugar, (the taste can be adjusted according to the local taste) 200 grams of beer, 250 grams of water, 15 grams of fruit ace tender meat powder, mix well into the water, put a little less water into the basin at a time, (only add less water at a time, add it many times, otherwise the water can not hit the meat) stir with your hands in one direction (this is the key can only be in one direction) after the strength, in the number of times to add water in, grasp and mix until the beef slices fully absorb the water, when you feel that its dryness and wetness are moderate, Take 3 eggs and mix well in the beef slices, put them in a box, spread a layer of salad oil on the surface, and refrigerate them in the refrigerator for 2-3 hours.

1. First of all, add water and ingredients, ginger slices, and Sichuan pepper to the pressure cooker. When the water boils, add the beef, cover the pressure cooker, and turn off the heat for 25 to 30 minutes after the pressure cooker is steamed. Wait for the pressure cooker to cool and remove the beef for later use.

2. Wash the coriander, cut the potatoes, lotus root, green bamboo shoots into strips, slice the persimmon peppers, slice the onions, cut the green peppers into sections, cut the celery into inches, cut the tomatoes into 4 cloves, and set aside.

3. Peel the quail eggs after they are cooked and prick some small holes with a toothpick. The production of stew sauce: add 300g of water to the pot, add the spicy clear oil hot pot material of the family after boiling, the flavor of the banquet is very fresh, salt, chicken essence.

Turn the heat down to low heat, mix the starch with water, pour it into the soup, stir clockwise with chopsticks until viscous, turn off the heat, and set aside.

4. Put an appropriate amount of rapeseed oil in the special pot of induction cooker, put green bamboo shoots, onions, celery, tomatoes, potatoes, lotus root, garlic, beef, quail eggs, and drizzle a little cooking wine. Cover the pot, simmer the induction cooker over medium-high heat (about 1600w) until 7 minutes cooked, and use the middle spatula to the bottom of the pot twice, pay attention to the heat adjustment to avoid pasting the pot.

5. Stir the prepared sauce and mix it well, spread it on top of the beef, simmer it over medium-low heat (about 1000w) until cooked, pay attention to the heat adjustment, and shovel the bottom of the pot. Add coriander, simmer for 1 minute, turn off the heat and serve.

1. Prepare ingredients: 400g beef brisket, 600g white radish, appropriate amount of ginger, appropriate amount of garlic, one star anise, appropriate amount of bay leaves, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of oil, appropriate amount of cornstarch.

2. Wash the brisket with water and set aside.

3. Prepare white radish, ginger, garlic, star anise, bay leaves, and clean them for later use.

4. Cut the brisket into square pieces, don't cut it too thin, it doesn't matter if you cut the big pieces. After chopping, add soy sauce, ginger slices, a small amount of salt, corn starch, peanut oil, stir well, and marinate for 10 minutes.

5. Put oil in the pot, add shredded ginger, garlic, star anise, and bay leaves and stir-fry until fragrant.

6. Put in the brisket, stir-fry a few times, and then add an appropriate amount of water, probably no more than the brisket.

7. Put the brisket into the electric pressure cooker, if the water is too small, you can put some more water in it, and then you can add the simmered gravy to the radish.

8. Close the lid, press the button of the bean hoof tendon, and start to simmer until it is automatically simmered. While the brisket is cooking, you can cut the radish into cubes.

9. After cutting the white radish, put the radish in the pot, add the base of the early hail to the water that has submerged the radish, and start to cook the radish.

10. On the other side, the brisket is already cooked, pour it out and put it on a plate.

11. Pour the brisket and juice into the radish and cook for about 5 minutes until the radish is soft.

Braised beef brisket authentic method:

Ingredients: 500g of beef brisket (beef pit brisket and beef tendon can be used), 1 radish, a small handful of Sichuan pepper, 3 star anise, a small section of cinnamon, 4 bay leaves, 4 slices of ginger, 4 cloves of garlic, half of a small bottle of Zhuhou sauce, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oil, 6 small pieces of rock sugar, appropriate amount of salt, appropriate amount of chicken essence.

Steps: 1. Put the brisket in the water, put some pepper star anise in the water, boil for 5 minutes, pick up and wash, cut the big pieces, not too small.

2. The materials are ready.

3. Put all the ingredients into the pot, add rock sugar and stir-fry, and then put the brisket in and stir-fry after the aroma comes out. Add light soy sauce, oil, soybean sauce, dark soy sauce, salt, and chicken essence and stir-fry. Probably stir-fry until the color is even.

4. Pour the radish into the pot and turn the brisket, then add water to cover the ingredients. After boiling, simmer for an hour on low heat, if you want to simmer a little, the time will be longer, you can try whether the taste is enough to add salt appropriately.

5. Finally, collect the juice on high heat, try the taste, and finish pulling.

Preparation of yellow braised beef:Ingredients: beef, potatoes, star anise, cinnamon, bay leaves, dried chilies, claypot sauce, oil, green onions, ginger and garlic, beer and honey.

Method: 1. Cut the beef into pieces, pot it under cold water, add cooking wine, ginger, green onions and peppercorns, and cook out the foam.

2. Remove the beef, wash the foam with warm water, and drain the water.

3. Add oil to the casserole, add garlic cloves, star anise, ginger slices, cinnamon bay leaves, dried chili pepper when the oil temperature is hot, fry until fragrant, add a small handful of rock sugar, and stir-fry.

4. Add two tablespoons of claypot sauce and two tablespoons of oyster sauce and stir-fry until fragrant.

5. Add a bottle of beer, add a spoonful of salt, a spoonful of sugar, and bring to a boil.

6. Add the blanched beef cubes, cover and simmer for 40 minutes, add the cut potato pieces, continue to simmer for 10 minutes, and turn once in the middle to prevent sticking.

7. When the potatoes are soft and rotten, they can be removed from the pot.

The preparation of braised beef brisket with potatoes is as follows:

Ingredients: 500g beef brisket, 3 potatoes, 1 piece of broth.

Excipients: a little vegetable oil, 1 green onion, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, appropriate amount of salt, 1 piece of ginger, 1 dried chili pepper, 1 piece of cinnamon.

Specific steps: 1 Cut the brisket into large pieces and soak in water until the water is clear.

2 Prepare sliced ginger and green onions.

3 Add a little vegetable oil to the casserole, add Sichuan pepper, green onion and ginger.

4 Fry until fragrant.

5 Add the drained brisket.

6 Add the oyster sauce.

7 Stir-fry well.

8 Then add the water and cover the beef.

9 Finally, put in the bay leaves.

10 Bring the soup to a boil and reduce the heat to medium-low and simmer for at least 1 hour.

11 The final soup is thick.

12 Peel the potatoes, wash them, cut them into hob pieces, soak them in cold water and set aside.

13 When the brisket is tender, add the drained potato wedges.

14 Mix briefly.

15 Add another small bowl of water, sprinkle with a pinch of salt, a little light soy sauce, cover and continue to simmer.

16 When the potatoes are stewed until soft, turn off the heat and put them on a plate, sprinkle with a little chopped green onion, and the super delicious braised potatoes with brisket are done.