How to make beef tender Beef and what stew is more nutritious

As follows:

Ingredients: 300 grams of beef, 100 grams of carrots, 5 ml of cooking oil, 3 grams of ginger, 2 grams of green onion leaves, 1 gram of star anise, 1 gram of Sichuan pepper, 1 gram of angelica, 1 gram of licorice, 3 grams of dried chili peppers, 5 grams of bean paste, 1 beef stew packet, 2 grams of salt.

1. Blanch the beef to remove the blood foam.

2. Add cooking oil, ginger, green onion leaves, star anise, Sichuan pepper, angelica, licorice, dried chili pepper, and bean paste, and stir high heat until fragrant.

3. Pour in the beef and add water.

4. Simmer over high heat for 40 minutes.

5. Add the carrots and beef stew packets.

6. Simmer for 30 minutes.

7. Add salt and stew until the beef is cooked and ready to cook.

The beef stew is tender and delicious, and it depends on how it is cut and how it is stewed.

Tips for beef stew

Beef stew should not be stewed directly, it should be soaked in cold water for 2 hours.

When soaking meat, it is recommended to use light salt water or rice washing water, which can quickly soak in blood water and effectively remove the fishy smell. Many people's stewed beef is not delicious, and they must not have done this step.

After the beef is soaked, it cannot be stewed directly, and it also needs to be blanched. When blanching meat, it must be in a pot under cold water, add green onion and ginger, Sichuan pepper, cooking wine, skim off the foam after boiling, blanch for 5 minutes, remove and rinse. Never boil the pot with hot water or boiling water, the beef will shrink quickly, locking the blood in the meat, resulting in a fishy smell of the meat.

After the beef is blanched, it still can't be stewed directly, so it should be fried in the pot.

After the oil is heated, add green onions, ginger and Sichuan peppercorns, stir-fry until fragrant, pour in the beef and mutton, and fry until the color is golden. Stir-fry it with hot oil to fully stimulate the aroma of the beef and mutton itself, and the stew is delicious.

After the beef is fried until golden brown, pour in boiling water, remember that it must be boiling water, pour cold water is not good, the beef will shrink quickly, resulting in stew. After pouring boiling water, add one more thing, which is hawthorn. Hawthorn contains a variety of organic acids that can make beef and mutton crispy quickly and remove the fishy smell.

Hawthorn and beef and mutton are stewed together, which will not affect the taste of the meat itself, but spices will not.

Beef stew, don't need too many seasonings, just green onions, ginger, peppercorns, and salt, and the salt should be the best.

Add salt too early, and the texture of the beef will become old and chewy. Therefore, be sure to wait until the beef is soft and rotten before adding salt, so that it can be crispy and flavorful.

Braised beef.

Ingredients: beef, shallots, bay leaves, ginger, star anise, hawthorn, rock sugar, cinnamon, garlic.

Steps: Cut the beef into pieces, soak it in cold water, clean the beef by hand, and keep changing the water to force out the blood in the beef, so that there is no need to blanch the water and destroy the taste of the beef. Slice the ginger, chop the shallots into sections, and flatten the garlic.

After the pot is hot, put in the salad oil, put the rock sugar star anise into the pot, stir-fry over low heat until the sugar color, then add the beef and stir-fry until it is colored, then put in the bay leaf, cinnamon, ginger slices and stir-fry, then add a little dark soy sauce, put in an appropriate amount of cold water, put in a spoonful of hawthorn, garlic and salt, cover the pot, and simmer for 25 minutes over low heat.

Finally, put a little monosodium glutamate and pepper on top, add green onions, stir-fry evenly and then put on a plate, and a simple and delicious braised beef dish is ready.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immunity.

Delicious and tender stew of beef

Beef stew with yam.

Ingredients: 500g beef, 1 yam, 3 slices of ginger, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 3 dried chilies;

Production process: In the first step, cut the beef into pieces, add water to the pot, after the water is boiled, put the beef into the blanching water, and when the beef changes color and turn white, remove the water;

The second step, a yam, peel and peel, cut it into pieces, soak it in water and set aside, cut the ginger into slices, add a little cooking oil to the wok, heat it, put the ginger slices into the stir-fry until fragrant;

The third step is to put the beef pieces into the pot, stir-fry quickly, and when you see that the beef is slightly yellow, cook in cooking wine to remove the smell, add some light soy sauce and stir-fry quickly, and add boiling water that has not passed the beef;

Fourth, at the same time, put the dried red pepper in, after boiling the water, see that there is foam on the pot surface, skim off the foam, continue to simmer, about an hour, stew the beef until soft;

Step 5, put in the yam, continue to cook for 20 minutes, after the yam is cooked, it is tender and delicious, you can get out of the pot, sprinkle with some chopped green onions for garnish.

Nutritional value of yam:

1.Strengthen the spleen and stomach, and help digestion

Yam contains amylase, polyphenol oxidase and other substances, which are conducive to the digestion and absorption function of the spleen and stomach, and are a medicinal and edible product that blindly flattens the spleen and stomach. Regardless of spleen yang deficiency or stomach yin deficiency, it can be eaten. It is commonly used to treat diseases such as weakness of the spleen and stomach, lack of food and fatigue;

2.Nourish the kidneys and improve the essence:

Yam contains a variety of nutrients, which have the effect of strengthening the body and nourishing the kidneys. Women with leucorrhoea, frequent urination and other symptoms can be taken in;

3.Lungs and cough relieve:

Yam contains saponins and mucus, which have the effect of lubrication and moisturizing, so it can benefit lung qi, nourish lung yin, and ** lung deficiency and phlegm cough for a long time;

Beef tenderloin is the most tender piece of meat on the cow, many people like to fry the beef tenderloin to eat, hungry, stewed to eat more tender and delicious. The meat of beef tenderloin itself is relatively tender, it does not taste woody, and it is easy to cook when cooked, so it is very suitable for stewing. The beef tenderloin is in the shape of strips, there is almost no fat in it, and the fat content is relatively low, so it is suitable for both the elderly and children.

The trick to beef stew.

1. Before the beef is boiled and stewed, it should be soaked for a while, so that the blood in the beef can be removed and the fishy smell of the beef can be reduced. When stewing beef, it can be boiled and stewed directly, or it can be blanched and stewed. When the beef is boiled and stewed directly, there will be a lot of foam on the surface, which should be scooped off in time.

2. Don't use cold water when stewing beef, try to use hot water if you can. Beef stewed in hot water tastes great and prevents the loss of nutrients from the beef. When stewing meat, it should be boiled over high heat first, and then changed to low heat.

In addition, the edible salt added to the pot should be added at one time, so as not to affect the taste of the ingredients.

3. Beef is not easy to cook, you can use mustard to coat the surface of the beef, and wash it before cooking. Processed beef matures quickly and the meat tastes extremely tender. In the process of stewing beef, you can also add an appropriate amount of tea leaves to cook together, and the beef cooked in this pin will cook faster, and the taste will be extraordinarily fragrant.

In addition, if you have hawthorn at home, you can also put some when cooking beef stew, so that the cooked beef is easy to cook.

Beef stew is a common way to eat beef, and it is also a delicacy that people love to eat. When stewing beef, not only can it be boiled separately, but it can also be cooked with tomatoes, potatoes, radishes and other ingredients, which is not only delicious, but also very nutritious. If you need to add water in the middle of the beef stew, be sure to add hot water, which will not only save time in preparing the food, but also keep the beef flavorful.

Beef is a very favorite food for many of us, although beef is very delicious, delicious, tender meat, but if we do not master some good cooking methods, it is not good, the following will introduce to you how to make beef stew rotten and delicious.

How to make beef stew rotten and delicious

1. When we stew meat, we must also use boiling water, absolutely not cold water, because beef contains a lot of protein, and hot water can coagulate the protein in beef, which can prevent the loss of water and nutrients in the meat, and keep the meat more delicious and delicious.

2. During the stewing process, the water should be added at one time. If the water is not enough, then boiled water should be added.

3. Wrap a small amount of tea leaves in gauze and put them in a pot to stew with beef, the meat is not only cooked quickly, but also tastes fragrant.

4. When stewing beef, you can add some mountain wine and vinegar in an appropriate amount to make the meat more tender and delicious.

5. Put a few slices of dried hawthorn or a few slices of radish in the meat, which can make the beef cook quickly and drive away the odor.

Five tips

One. Choose the parts of beef with more lean meat, less fat and tendon (to bring some fat meat appropriately, too thin taste will not be fragrant enough), such beef is suitable for stewing, and the taste is delicious and fragrant.

Two. When stewing beef, add salt at the end, otherwise the beef will shrink and not cook, and the taste will be hard.

Three. If you want to make delicious beef, you must simmer it slowly, remember not to be in a hurry, this traditional method can cook the most natural and mellow taste of the meat, which is incomparable to fast stewing or pressure cooker simmering.

Four. When stewing meat, the amount of water should be added at one time, in case the amount of water added in the early stage is insufficient, and boiling water must be added when you need to make up.

Five. When stewing beef with umami flavor, do not add chicken essence (chicken essence will affect the natural flavor of the meat), and it is best to use condiments such as beef powder or mushroom essence.

Through the above introduction, I believe that you have a new understanding and understanding of how to stew beef more fragrantly, here is another reminder that we must use hot water when stewing beef, not cold water, so that the stewed meat will be more delicious and tender, you can try to make some by yourself.

1. White radish. When stewing beef, some ginger, green onions, peppercorns and chili peppers and other seasonings are often added to it, and these seasonings are combined with radish in Youhu, the flavor is very non-slippery, the nutritional value of white radish is very rich, and at the same time, from the taste level, the radish itself has a hint of sweet taste, which can well synthesize the fishy smell in the beef, thus forming a special sweet smell, in addition, the moisture in the white radish is very sufficient, It blends well into the flavor of beef broth.

2. Tomatoes. Tomato beef stew should be said to be a very common collocation, tomato itself is a vegetable with a sweet and sour taste, which can make the beef with a hint of sweet taste, and at the same time can also make the beef contain a very strong aroma, in addition, tomato is a certain appetizing effect, so that you can eat a few more pieces of beef.

3. Potatoes. Potatoes are a very common kind of good ingredients, and you can often see potatoes on the table, after a long time of stewing, you can make the taste of beef well integrated into the potatoes, because when stewing beef, it is best to choose yellow heart potatoes, the taste of this potato will be better, and it is best to control the stewing time for about 30 minutes, so that the stewed beef taste is the most delicious.

1. Pour cold water into the pot and spread the washed beef pieces. When heated over medium heat, the water will boil, and a layer of white foam will float out of the beef. This is called blanching, to remove the impurities in the meat, be sure to pot under cold water!

2. Blanch until the meat turns from red to white, then turn off the heat. At this time, the beef is already seven or eight mature, pick up the beef with chopsticks, and remove the impurities in the pot.

3. Pour in an appropriate amount of corn oil, heat over medium heat, put in the chopped ginger slices, green onions, star anise, and burst the fragrance.

4. Wait until the green onion and ginger are slightly yellow and colored, and pour the beef pieces into the pot with controlled water. Stir-fry a few times to allow the beef to be encased in hot oil. Prepare a bowl of sauce, pour in the secret braised sauce, salt, vinegar and cooking wine, add warm boiling water and stir well, pour into the pot, remember to cover the beef pieces!

5. After the hawthorn is pitted and sliced, wash it and pour it into the pot, stir-fry evenly. Both hawthorn and vinegar can help the beef cook quickly and develop its flavor.

6. Medium-low heat, cover the pot and simmer for about 30 minutes, and wait until the soup is tightened to get out of the pot If you want to stew for a while, you can heat the water, and do not add cold water during the stewing process, otherwise the heat will expand and contract, and the meat will become hard!

7. Pay attention to the heat, the high fire will make the meat hard, and it is good to simmer over medium and low heat throughout the whole process.

600g beef, 1 green onion, 2 slices of ginger, 1 tbsp star anise, 80g dried chili pepper and tangerine peel Ingredients: Ingredient a: 1 tbsp wine, 1 tbsp liquor, 1 tbsp soy sauce, 1 tsp sauce, chicken essence, pepper, sesame oil, 1 cup of water.

1. Wash the beef and cut into centimeter rectangular thick slices. Cut the tangerine peel into strips, wash the green onion and cut it into long sections, peel and shred the ginger.

Heat 1 cup of oil in 2 pots, add the beef slices and fry them over low heat until the meat slices are crispy and crispy, and remove them.

3. Pour out the frying oil, leave 1 teaspoon of oil in the pot and heat it, stir-fry the dried chili peppers, add the tangerine peel and stir-fry until fragrant, then add the green onion and ginger and stir-fry well.

4Finally, add the beef slices, star anise and ingredient A, simmer over low heat until the soup is dry.

75 grams of beef, 10 grams of bean paste, 30 grams of white radish, 15 grams of Sichuan pepper, 2 grams of salt, 10 grams of raw oil, appropriate amount of sugar and star anise.

1. Cut the beef ribs into pieces, blanch them in boiling water, remove them, and cut them into cubes. Cut the radish into cubes. Sichuan pepper and star anise are wrapped in gauze;

2 pots sit on a high fire, boil the peanut oil until 3 mature, add the bean paste and fry until the oil is red. Add 150 grams of fresh soup and beef, spice packets, salt and sugar to a boil, decant the foam, and cook over low heat until cooked. Blanch the radish pieces in boiling water, put salt and burn until the juice is thick and the meat is rotten, take out the sachet, and sprinkle coriander when eating;