The practice of boiling beef in beer, can beer stew beef

The wheat aroma of beer permeates the meat, and the brisket is soft and tender. Students who don't like carrots can leave it alone and eat a bite of potato flour and glutinous flour, and no one can refuse such a taste. Imagine having two sips of hot soup followed by potatoes, and finally having beef and rice ...... in one biteOnly when the weather is cold enough can you experience the warm fragrance of the warm pot.

Ingredients: Beef Brisket 500g, Beer 500ml, Steps: g: Cut the beef brisket into small pieces of about 2-3cm, blanch and set aside. 2. Heat the oil in a pan, fry the cut beef brisket over low heat until the surface is slightly browned, then pour it into the saucepan for later use. 3. Turn to medium heat and continue to pour in the onion granules (half an amount) and garlic slices (the amount of four cloves of garlic) to stir-fry until fragrant, add 2 tablespoons of tomato paste and cook for about 1-2 minutes, then pour it into the saucepan.

Note: Tomato paste has a richer taste than tomato paste, and you can use 3 tablespoons of tomato paste instead without tomato paste. 4. Pour in 500ml of beer and 350ml of water.

5. After boiling over high heat, continue to cook for 2 minutes to let the alcohol volatilize slightly, add 2 bay leaves, half a spoon of spicy soy sauce, an appropriate amount of black pepper and salt to taste, cover and turn to low heat and simmer for about 1 hour until the beef is stewed until soft, skim off the grease and foam in the pot, pour in an appropriate amount of potato and carrot pieces and simmer for another half hour until it is soft and rotten. 6. Garnish with coriander, beer brisket pot is complete!

The beer can be stewed and it tastes delicious.

Beer goulash.

Steps] 1. Prepare a piece of fresh beef, wash it with warm water and cut it into pieces, pot pork pieces under cold water, add green onion and ginger cooking wine to cook out the foam.

2. Remove the meat pieces to control the moisture, and then rinse them with cold water for later use.

3. Pour soybean oil into the pot and heat the hot oil to 6 hot, add rock sugar and stir-fry until the jujube is red. In the process of boiling, you need to keep stir-frying until there are large bubbles, and then turn them into small bubbles.

4. Add the beef cubes and stir-fry the sugar evenly, stir-fry evenly, so that the sweetness evenly wraps the meat pieces.

5. Add green onions, ginger, star anise, bay leaves, cinnamon, and dried chili peppers.

6. Add light soy sauce, colored dark soy sauce and oyster sauce and stir-fry well, stir-fry over high heat to evenly bring out the flavor.

7. Finally, add a can of beer to boil, then add a little water and salt, simmer for 40 minutes, and finally reduce the juice over high heat. The delicious beer beef stew is ready.

Personal experience: 1. It is recommended to buy beef pork belly, the pork belly is fat and thin, and the pork belly made with beer is not greasy and soft and glutinous, delicious and sweet.

2. The beer used is about 12 degrees, and it is not recommended to use low-degree beer to avoid affecting the taste when stewing.

3. Interested friends can add chestnuts, wolfberries, peanuts, potatoes and other ingredients to the beer stew, and the nutritional value of the whole dish will be richer.

If you like it, make it, this beer beef stew is delicious and delicious.

Beer beef stew is made.

1.Cut the beef into cubes and blanch in boiling water. Wash off the foam.

2.Carrots, turnips, potatoes, onions are diced.

3.Put the blanched beef into the pot, add a little sugar, an appropriate amount of dark soy sauce, and beer.

4.Simmer over low heat until the beef is cooked, then add the potatoes, carrots, and white radish.

5.Simmer until the vegetables are cooked and the meat is tender, then add the onion. Add salt.

6.When the soup is thick, it is ready to be removed. Sprinkle in a handful of coriander before removing from the pan for better taste.

The beef stew with beer is very tasty. Beer can remove the fishy smell of beef, can make beef more fragrant and delicious, the specific methods are: 1. Cut the beef into pieces, simmer in water, and then wash and drain with hot water.

2. Heat the oil in the pot, turn to low heat and add rock sugar, stir constantly, and add pepper, chili, green onion, ginger and garlic when it turns yellow and bubbles.

3. Add the beef and stir-fry the beef over medium-low heat.

4. Change the heat to high, pour in beer and 600ml of warm water, and add dark soy sauce, light soy sauce, seasoning, bay leaves and fennel.

5. After the soup boils, move it to the pressure cooker, turn off the heat after 20-25 minutes on medium-low heat.

6. After the safety valve is lowered, put the carrots in, then **, cover the lid, and simmer in a pressure cooker for 3 minutes. After removing from the pot, add the appropriate amount of salt according to taste!

Beef stew with beer is delicious, and it can also be used to stew goose or pig's trotters, which has no fishy smell and is very delicious.

Before stewing beef, you should put water to soak the beef in the most fishy smell, and its main odor is blood water, so before stewing beef, it is to soak the beef in water for about 1 2 hours, and you can change the cold water in the middle to completely soak the blood water in the beef, so that the beef is not only clean, but also the stewed beef has no bloody smell and has a stronger fragrance. Therefore, it is recommended that you soak the beef in the water before stewing the beef.

When stewing beef, you can choose to put some dried hawthorn when stewing beef. There are two benefits to putting hawthorn, one is that the organic acid of hawthorn can make the meat cook faster and more likely to rot. Another benefit is that hawthorn can play a role in relieving greasy.

Therefore, it is recommended to put 2 or 3 pieces of dried hawthorn in the beef stew, which can make the beef stew worse, and the beef tastes very fragrant.

When you want to put beer in beef stew, it is actually better to add beer than to add water or cooking wine to stew. Beer is not only a drink, but also a good seasoning, the protease in beer can accelerate the softening of the meat, make the meat more tender, and easier to stew, and the beer has a faint malty aroma, which plays a role in removing the smell in the beef stew, so that the taste and texture are improved. In addition, the alcohol will evaporate when the beer is heated, so there is no need to worry about the alcohol content.

Therefore, it is better to put beer in beef stew.

Beer cooks food, in fact, you don't need to put a lot of it, and it is generally used to cook meat ingredients. Because after the beer is added to the dish, the dish will have the fragrance of beer, which makes the dish full of aroma. And beer is a great way to get rid of the meaty smell of meat.

At the same time, in this dish, the beef inside is crispy and delicious, and it tastes chewy, which makes people have an endless aftertaste.

Of course, you can, you can stew it with konjac.

Material. One pound of beef, one and a half pounds of konjac, a bottle of beer, three spoons of chopped pepper, a little green onion, a little ginger, a little garlic, a little chicken essence, a little salt, 20 peppercorns, two large ingredients, a piece of cinnamon, and a garlic seedling.

Method. 1.Put cold water in the pot, boil the beef in the pot to remove the oil film, remove and wash and cut into pieces, and slice the konjac for later use;

2.Pour the sliced beef into the pan and stir-fry to remove the moisture;

3.Heat the oil in the pot and add the cinnamon, spices, and peppercorns to fry until fragrant, pour in the beef and fry until fragrant, add chopped pepper and stir-fry;

4.Add konjac and stir-fry until fragrant, add a little salt, pour in a bottle of beer, simmer, pour into a casserole, change to low heat and simmer for 50 minutes, add chicken essence and garlic sprouts before leaving the pot and mix well.

Tips. Add enough water at one time, and it is best not to remove the pot when stewing, so as not to affect the taste of the dish.

Put beer delicious because:1Beer contains a lot of enzymes that can soften the activity of beef, making it delicious and tender. 2.It can break down proteins and reduce fat absorption. 3. Stew with beer to remove the decanting taste in the meat.

Beer contains a lot of enzymes that can soften beef. Phase breaking. Make it delicious and tender. Beer also breaks down proteins, reducing fat absorption. Beef stew with beer. When heated, it can be used together to achieve the purpose of removing fish.

Beer can be used for beef stew.

Beer can be beef stew, why should you put beer in beef stew.

Remove fishy odors. Fresh beef will contain some amines, which will easily produce fishy odors, which will affect the texture and taste of beef. However, it will dissolve in alcohol, and when heated, it will volatilize with the alcohol, which can well remove the fishy smell of beef, so adding beer can remove the fishy smell.

Reduces fat absorption.

Beer contains a lot of enzymes that break down the protein in beef, which can promote digestion and absorption, so as to avoid absorbing too much fat.

Make the beef stew worse.

We all know that the meat quality of beef is difficult to stew, add an appropriate amount of beer, the enzymes in the beer can soften the activity of beef, make the meat more fresh and tender, and easier to stew, and the taste and texture will become more delicious.

What beer is good to put in beef stew.

Generally nothing is important, just plain beer.

There are many ways to stew beef, different ways will use different ingredients and ingredients, beer is one of the most popular condiments, many people will put beer in beef stew, which can make the beef worse and more delicious. However, you must be careful not to put too much at a time, otherwise it will affect the taste and texture of the beef.

Techniques for stewing beef all.

1. Beef stew is very particular about water, most people will use cold water, but it will affect the taste and taste of beef, it is best to stew in a pot with hot water, so that the stewed beef will be soft and rotten, and the taste will be more tender.

2. Water should be added enough at one time, if you find that there is less water halfway, you must add boiling water, do not add cold water.

3. The order of salt is also particular, and the salt should be put later, so that the beef will be more flavorful.

4. Before stewing beef, soak the beef in clean water for about 2 hours, which can remove the blood and impurities of the beef.

Ingredients: 300 grams of beef, 250 grams of beer.

Ingredients: dried chili peppers, oil, ginger, carrots, garlic, star anise, Sichuan peppercorns, rock sugar, dark soy sauce, light soy sauce, salt.

Wash the beef and cut it into cubes; Ginger and garlic go to the stove bush, the skin is scattered; Put the beef in a small bowl, add oil, rock sugar, dried chilies, Sichuan pepper, ginger and garlic and stir; Pour in the beer and stir well; Add dark soy sauce, light soy sauce, star anise and salt and stir well; Peel and wash the carrots and cut into cubes; Mix the carrots in the beef and mix well; Pour the beef into a stew pot and simmer.

1.Wash and slice the beef.

2.Blanch the beef in a pot under cold water for two minutes, remove and wash for 3Remove from the pot and put the oil Sixty percent of the oil temperature and put the sugar to melt into syrup.

4.Add beef, light soy sauce, ginger slices, garlic, green onion, cinnamon, star anise, bay leaves, dried chili peppers, and Sichuan peppercorns and stir-fry until fragrant. Lai Yan headlines.

5.Add beer, bring an appropriate amount of water to a boil, and simmer over low heat for 80 minutes6Add the salt chicken essence and serve.

First of all, you need to prepare the ingredients, after preparing the beef, beer, condiments, salt, pepper, sesame oil and starch. Remove all the fascia present in the prepared beef and cut it diagonally into thin slices, at this time be sure to cut it thinner, so that the better. If our knife skills are not very good, we can put the beef in the refrigerator, freeze it, and wait until the beef is firm, and then continue to slice it.

After we cut the beef slices, we put them directly into a bowl, pour an appropriate amount of beer into the bowl, and use chopsticks to stir in the same direction. This allows the beef to absorb the beer more quickly, and then add salt, pepper, and some sesame oil to the bowl and stir it in. Then add the egg whites and starch, then continue to stir until two minutes are done.

Once stirred, you can cover the bowl with a layer of plastic wrap and place it in the refrigerator for half an hour. At this time, you can start eating, friends who like to eat spicy, you can sprinkle some chili noodles and pepper powder on the beef, so that the tender beef is ready.

When eating hot pot and shabu beef, we need to keep the pot in a boiling state, and then we put the beef in it, and start eating it after it is scalded until it changes color, because the beef slices are relatively thin, so it is easy to cook. Therefore, the time of putting in the pot should not be too long to avoid affecting the taste.

Step 1: Wash the beef and soak it in cold water for a while, during which time change the water as appropriate to soak in the blood.

Step 2: Stir-fry the beef in the pan, add green onions, ginger and sweet noodle sauce and stir-fry.

Step 3: Add dark soy sauce and stir-fry.

Step 4: Add the material package.

Step 5: Add the beer, cover the pot and burn. Bring the pot to a boil over high heat, change to low heat and slow burning, and stir-fry at the right time.

Step 6: Wash the carrots and cut them into hob pieces. Wash the peppers and cut into cubes.

Step 7: Medium-rare beef, carrots into the pot and burn.

Step 8: Medium cooked ingredients, add salt and stir-fry evenly and continue to cook.

Step 9: When the ingredients are cooked, stir-fry the chili peppers evenly and turn off the heat.

Step 10: Serve and enjoy.

How to make it: Get ready.

1.Wash and dice the beef, and slice the green onion, ginger and garlic.

2.Put the beef and ginger slices cut into small pieces and bring them to a boil over high heat for 3Continue to cook for another 2-3 minutes, skim off the foam, turn off the heat, and then wash off the blood foam from the beef cubes with warm water and set aside.

4.A bottle of beer with blanched beef cubes.

Cook 1Place the blanched beef cubes in the pan.

2.Add the whole bottle of beer.

3.Then add green onions, ginger, garlic, dried chilies, star anise, and Sichuan peppercorns.

4.Then add rice vinegar (a little is enough), cooking wine, light soy sauce, and sugar and cook over high heat for 5Halfway through the boil, when the beer in the pot has been reduced by half, add the green beans and salt, and continue to cook for 6Cook again until the soup is thickened and you can smell the fragrant beef, then turn off the heat.

Preparation of beer beef:

Ingredients: 300 grams of beef, 1 green onion, 3 cloves of garlic, 1 piece of ginger, 1 coriander, 1 piece of cinnamon, 2 star anise, 2 bay leaves, 2 grams of Sichuan pepper, 500 grams of beer, rock sugar, light soy sauce, salt, chicken essence, 6 dried chili peppers.

Steps: 1. Wash and cut the beef brisket into cubes, slice the ginger, cut the green onion into sections, and cut the coriander into sections; 2. Blanch the beef brisket in a pot under water for three minutes, remove and wash; 3. Heat the oil to 60% hot, add rock sugar and fry until melted; 4. Add beef brisket and a spoonful of light soy sauce and stir-fry evenly, add ginger slices, garlic cloves, green onions, cinnamon, star anise, bay leaves, dried chili peppers and Sichuan peppercorns and stir-fry until fragrant; 5. Add beer, an appropriate amount of water and bring to a boil, simmer for 90 minutes; 6. Add a spoonful of salt and half a spoon of chicken essence and mix well, then sprinkle with coriander.