What ingredients do you need for braised beef, and what are the seasonings for braised beef

Braised beef] secret recipe The preparation of braised beef.

1 kg of large pieces of beef, spiced, cinnamon, red tang, light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onion, cooking wine, Sichuan pepper, bay leaves.

Method: <>

1: Cut the beef into large pieces and wash well.

2) Boil a pot of water, add beef, a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove debris and blood, remove and drain.

3: Wash the pot, put in the beef, then put in light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spices, cinnamon, bay leaves, Sichuan pepper, garlic powder, take a whole piece of ginger and pat it loose and put it in, and then put the green onion segment, mainly cooking wine and light soy sauce, a small amount of salt and sugar.

If possible, you can put a few pieces of orange peel or a lemon clove.

Add a little more water, the material should completely overflow the beef, then turn to low heat and simmer for about 3 hours, leave the fire for one night, then boil on high heat for the second time, and then simmer for 3 to 4 hours to make it completely flavorful, and then leave the fire and wait for the beef to cool down, you can take it out and drain the brine and put it in the refrigerator, and take it out and slice it when eating.

Note: Be willing to cut the material, anyway, the marinade can continue to marinate things in the future, I basically don't put water;

The cooking time must be long, otherwise it will not taste inside; This is the best to take out overnight, but you can't soak it in the marinade for too long, otherwise it will be sour and rotten.

There are many ways to eat, dry cut with wine, or noodles, or sliced and stir-fried.

Ingredients: beef tendon accessories: lemon, cinnamon, osmanthus, star anise, garlic, green onion.

Seasoning: beer, soybean soy sauce, dark soy sauce, five-spice powder, peanut oil, salt.

Method: 1. After cleaning the beef tendon, soak it in water for 10 minutes to remove the blood.

2. After pouring out the water, put a little salt, five-spice powder and two slices of lemon on the beef shank, grasp and marinate for 15 minutes.

3. Add water to the pot and add the ginger slices. 4. Blanch the marinated beef.

5. Rinse with cold water, add a little oil to the pot, add ginger and garlic and stir-fry until fragrant.

6. Add two spoons of soybean paste and stir-fry, add green onion knots, cinnamon, star anise and osmanthus to stir-fry until fragrant, and add two cans of beer.

7. Add some dark soy sauce and light soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, bring to a boil and change to low heat and cook for 45-60 minutes.

8. After cooling completely, take out the beef, apply sesame oil on the surface, wrap it in plastic wrap and refrigerate, and slice it when eating.

2.The cooking time can be controlled according to personal preference for the texture of the beef.

Ingredients: Ingredients for making braised soup: , five spices:

10 grams of star anise, grass fruit, cinnamon, cumin, tangerine peel, bay leaf, Sichuan pepper, 10 grams of cardamom, spices: 2 green onions (cut into sections), 1 small piece of ginger (sliced), 4 cloves of garlic (peeled, flattened), 2 tablespoons of cooking wine (sorghum wine is the best), 200ml of dark soy sauce, 30 grams of rock sugar, 1 tablespoon of salt, 15 cups of broth (can be replaced with water, but 1 tablespoon of chicken essence should be added to taste), 3 tablespoons of oil, ingredients for braised beef: 2 beef tendons, 2 green onions, 1 small piece of ginger, appropriate amount of cooking wine, 1 pot of marinated soup.

Method:1Preparation of braised soup: 1Wash the five spices with water, put them in a cloth bag, tie the bag tightly, and set aside;

Put oil in a pot, heat it, fry the chives, ginger slices, garlic cloves, pour cooking wine, add dark soy sauce, rock sugar, salt, and broth to boil;

Put the five-spice braised bun in, simmer for about 20-30 minutes, so that the aroma of the braised bun dissolves into the soup, and remove the chives, ginger slices, and garlic cloves.

4.Preparation of braised beef:1Boil the beef tendon in water for 10 minutes, remove the blood, and then rinse off the foam;

Put the beef tendon into the pot, add boiling water to cover the beef tendon, add green onions, ginger, cooking wine and cook for 20 minutes until cooked;

Take out the beef tendon and put it in the braised soup, after boiling, simmer for about 20-30 minutes, turn off the heat and soak until the soup is slightly cool, remove and slice.

Braised beef, braised eggs, and braised meat.

Answer: Hello, the traditional method of braised beef, condiments include cinnamon, monk fruit, angelica, dried chili, star anise, cumin. The home version requires only soy sauce, green onions, ginger, and Sichuan peppercorns, and although the seasoning is simple, it also brings out the most delicious flavor of beef.

Ingredients required: 5 catties of beef tendon, green onions, ginger, Sichuan pepper, appropriate amount of salt, half a bowl of light soy sauce, cooking wine.

It is best to use beef tendon meat for braised beef, which has a stronger taste, and soak the beef in water for about 3 hours. Change the water 2 times halfway through, and soak it in cold water to make the beef firmer.

Pour cold water into the pot, put in the soaked beef, put in ginger slices and green onions, add a small amount of cooking wine to remove the fishy, blanch the water for three to five minutes after boiling, it can remove the fishy smell well, and wash the blood foam on the surface after removing it for later use.

Find a deep basin, put in the blanched beef, add shredded ginger, shredded green onions, ten peppercorns, pour in a small half bowl of light soy sauce, fully grasp and mix evenly. Cover with plastic wrap and marinate in the refrigerator for 3 hours, waiting until the beef is fully flavored before proceeding to the next step.

Remove the green onion, ginger and peppercorns, pour the marinated beef into the pot, and add the water that has not covered the surface of the beef. After boiling on high heat, taste the taste of the soup, the soup should be saltier than usual, add an appropriate amount of salt, bring to a boil and turn to low heat and simmer for 30-40 minutes.

Soak the boiled beef sauce for an hour to allow the beef to fully absorb the flavor of the soup, remove it and slice it before serving. The braised beef in this way is fragrant and flavorful.

Braised beef] secret recipe The preparation of braised beef.

Zero-difficulty rice cooker braised beef! Use a rice cooker to make the popular king of the lo-mei world-braised beef, this trick is simply too suitable for lazy cancer-possessed foodies.

Ginger, soy sauce, thirteen spices, green onions.

The marinade recipe for braised beef is as follows:Ingredients: 1000 grams of beef, 35 grams of marinade.

Ingredients: 5 green onions, 3 slices of ginger, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar.

1. Wash the beef and cut it into large pieces.

2. Prepare all the ingredients.

3. Add water to the pot, put the beef in a pot under cold water, bring to a boil and cook for 2 minutes.

4. Remove the boiled beef and wash off the foam on the surface.

5. Add the beef to the pressure cooker and add all the ingredients.

6. Add water to the pressure cooker, add more water and land friends, consume a lot of laughter, cover the lid, stabilize the exhaust and cook for 40 minutes.

7. Turn off the heat, remove the pressure limiting valve to speed up the exhaust, and the gas in the pressure cooker can be discharged and the lid can be opened.

The marinade recipe and method of braised beef are as follows:

Marinade recipe: 1700g beef tendon, 320g soy sauce, 210g sweet noodle sauce, about 40 peppercorns, appropriate amount of chili pepper, 4 star anise, 2 grass fruits (cut and seeded), 2 tangerine peels, appropriate amount of dried hawthorn, 4 bay leaves, 2 cinnamon, half a green onion, 1 ginger.

Steps: 1. Soak the beef tendon in water, and change the water several times until there is no blood and water.

2. Drain and pour in soy sauce to soak for about eight hours overnight.

3. Pour it into the pot with soy sauce, add more water to boil, remove the foam, and don't add water halfway.

4. Remove the blood foam and pour in the sweet noodle sauce.

5. The marinade is packed up in a cloth bag and tied tightly into the pot, so that the purpose is that the marinade will float everywhere if it is not done, and the remaining marinade needs to be retained, so there can be no many impurities in the marinade.

6. Finally, add the onion and ginger slices, after boiling, cover the lid, turn to low heat for two and a half hours, turn off the heat and soak for two hours, take it out and put it in the refrigerator and refrigerate overnight.

7. After a night of refrigeration, it is particularly easy to cut and more flavorful, this way of braised beef is one of the best I have ever made, it is highly recommended to try it, zero failure method.

8. You can add as much beef as you want, and adding a few spoons of braised soup to the boiled noodles is too fragrant.

Main seasonings: (1) The basic recipe of marinade 20 kg of water, 4 kg of white soybean oil, 100 kg of salt, 100 grams of ginger, 25 grams of cloves, 100 grams of Sannai, 100 grams of star anise, 50 grams of cinnamon, 100 grams of Sichuan pepper, 25 grams of pepper, 50 grams of grass fruit.

2) Seasoning marinade recipe per 100 kg of fresh beef:

MSG flavor: 3 kg of white soybean oil, 5 grams of white pepper, 5 grams of cinnamon, 70 grams of monosodium glutamate.

Spicy flavor: kilograms of Sichuan pepper, kilograms of chili peppers, kilograms of sesame seeds, 2 kilograms of white soybean oil, 30 grams of monosodium glutamate, kilograms of sesame oil, 5 grams of white pepper, 5 grams of cinnamon.

Golden Hook Flavor: Golden Hook kg (cut into small pieces), cooked chicken fat kg.

Ingredients: 400 grams of beef shank.

Excipients: 1 tablespoon of Wei Man Xiang, 100 grams of Lee Kum Kee brine juice, 2 teaspoons of salt, 1 tablespoon of sugar, remove the packaging and wash the beef.

2. Add cold water, boil until boiling, adjust to medium heat, and cook until there is no blood in the chopsticks.

3. Remove the beef pieces and rinse off the blood with running water.

4. Add the brine juice, the flavor is fragrant, the sugar is full, add water to cover the beef, add salt to taste after boiling, and taste salty.

5. Add the lid of the pressure cooker and the pressure valve after the gas is loaded for 40 minutes.

6. Finished products.

Categories: Life >> Food Cooking.

Analysis: Raw Materials:

6 grams of cinnamon, 3 grams of cloves, 6 grams of star anise, 1 grass fruit, 30 grams of brown sugar, 50 grams of vegetable oil, 1500 ml of chicken broth, 20 grams of salt, 5 grams of ginger, 10 grams of green onions, 500 grams of beef, cooking wine, garlic, fennel, peppercorns.

Preparation: 1. Remove the miscellaneous and wash the whole beef, and cut it into large pieces that can be put down in the pot.

2. Boil a pot of water, put the beef in, boil for a while, remove and set aside.

3. Heat the pot, add vegetable oil, when it is ripe, fry the shallots, ginger and garlic first, pour cooking wine, add soy sauce, brown sugar, salt and other seasonings, add chicken broth (add water is OK, but hot water, this is the trick), beef, cook on high heat for 20-30 minutes, change to low heat and cook until the beef is cooked and rotten.

4. After the meat is scalded and cooled, put it in the refrigerator to cool thoroughly, and remove the slices.

Efficacy: Warm the kidneys and nourish the blood, dispel cold and relieve pain. It is eaten by patients with blood deficiency and cold closed coronary heart disease.