What should I do if there is still blood after blanching the beef

Reasons for the high amount of blood and water in beef:

The blood water of beef is not blood, but the protein in muscle tissue, called myoglobin. The myoglobin in meat is a standard for dividing meat, like the chicken that is usually eaten, myoglobin is relatively small, and it is generally white. The beef and mutton has more myoglobin, and the taste will be more tender, indicating that the more myoglobin, the better it tastes.

Under normal circumstances, there is no blood stasis in beef, if there is too much blood stasis, it may be because of the sick cow or abnormal death before the death of the above situation, after eating it will have an impact on their own health, often accompanied by abdominal pain, diarrhea, nausea and other uncomfortable symptoms, it is recommended to throw away this kind of beef.

Tips for getting rid of blood:

1. Baking soda:Baking soda is a universal product in our kitchen, and it can also be used to clean up the blood of beef, first we sprinkle a layer of baking soda on the surface of the cut beef, and then let it stand for a while, you will see a lot of blood flowing out of the bottom of the container, and this kind of beef will taste more tender.

2. Rinse with waterWe put a piece of beef under the tap to rinse for a while, so that the blood will be rinsed off quickly, and there will hardly be any blood left in the pot when cooking, which is also the easiest way to do it, and it is effortless.

3. Blanch in a potWe first put the beef in cold water and add some salt, put it for a while, it will soak out some blood water, and then wash it and take it out for later use, and then put cold water in the pot and then put the beef in it and simmer it over low heat, the blood water will be boiled out when cooking, we can use a colander to skim out these foams, such beef has absolutely no blood water, and it is more delicious after cooking.

In fact, there is no way to remove all the blood foam and some dirty things in the beef.

So today I will tell you a method.

In fact, we can put the beef in the water first, add some salt and stir it, it is best to rub the beef with your hands, about two hours or three hours, then at this time the dirty things and blood water flowing into it will take the initiative to run out, so that after the treatment, we can directly stew the beef in the pot, if you are not at ease, you can blanch the water in the cold pot again, but you must remember that when blanching, you must be cold in the pot. This is also a very important point.

I see that many people don't like beef stew very much when they are at home, the general way to make beef is to fry and eat, and our method of frying beef is also very simple, if you want to fry beef, don't go beyond it, we can directly put the beef in the rice water.

Or soak it in vinegar water, then sprinkle some salt, rub it slightly, soak it for about ten minutes and you can take it out, clean it, you can fry it, and the blood and dirt in it will also run out by itself with this treatment method, and the beef made has no fishy smell at all.

In short, whether the beef needs to be blanched or not, depending on how we make it, if you choose to stew beef, use light salt water in advance.

After soaking the beef for kneading, the blood in the beef will automatically flow out, and then rinse with water, choose to fry the beef in a pot under cold water, if it is fried beef, directly soak it in rice water or vinegar water, and directly take it to fry and eat, so that the beef is guaranteed not to affect the taste, and the meat tastes particularly tender.

Fresh beef will have red blood in it, so the blood is usually removed first and then slowly cleaned during the cleaning process. So, how do you get rid of the blood and water in beef? How do you clean beef?

How do you get beef blood water? How do you remove blood from beef?

How do you get beef blood water?

In the case of beef slices, the cut beef is rinsed in water until there is no crimson blood to make the meat more tender. Then empty water to empty a large amount of water in the meat, into the dry basin to prepare 2 catties of water, first open the meat "stirring in one direction" Zhuojian poured water into the meat.

How do you get beef blood water? How do you remove blood from beef?

How to clean beef.

After buying the meat, rinse it under running water. Scrub some dirt and impurities on the surface of the beef. Then cut it almost the size of a walnut and soak it in cold water to remove the blood, about half an hour or so, and remember to change the water in the middle.

Wash the meat, you can boil it in a pot under cold water for a few minutes. Remove and rinse off the foam with warm water. Then it is best to stir-fry.

Finally, it is important to stew with hot water, which can quickly coagulate the protein on the surface of the beef, prevent the loss of amino acids in the meat, and keep the meat delicious. Also, the salt must be put last. If you put it too early, it will also make the meat firewood.

How do you get beef blood water? How do you remove blood from beef?

How to marinate beef.

Ingredients: beef, salt, eggs, starch.

Specific method: 1. Wash the beef and cut it into slices. Put it in a pot and set aside. Note that at this step, do not soak the beef in water, which will soak the hemoglobin in the beef and lose its nutrients.

2. Put some seasoning in the sliced beef bowl. Put two spoonfuls of cooking wine to remove the smell. Add three tablespoons of soy sauce. Put a spoonful of oil to enhance freshness.

3. Add a small bowl of water, which will make the beef more tender. Add a small amount of salt, a little more, because the soy sauce has already been put in the front.

4. On the basis of the above, beat an egg and beat it whole. Put two pinching of starch.

Beef has always been a very popular meat, the taste is very delicious, and the nutritional value of beef is also very high, so many people like to eat such a food very much. There are many types of delicacies that can be made from beef, but there is still a very important step that cannot be omitted before making beef, and that is to blanch. Beef blanching, many people do this step wrong, no wonder it tastes old and woody, to remember.

Whether it is beef stew or stir-fried beef, there will be a very important step, which is to blanch the beef. The biggest effect of blanching is to remove the blood and water in the beef, so that the final beef will not only taste very good, but also be a relatively clean kind of beef. And the dirt inside the beef can also be removed by blanching.

However, many people use the wrong method when blanching, so the taste of the final beef is relatively bad, and there will be a great fishy smell.

When blanching beef, many people boil the water first and then put the beef, in fact, this practice can be said to be a wrong practice, because the temperature of the boiling water is relatively high, so it is still easy to cook the surface of the beef after putting the beef in, so that the water loss in the beef is relatively fast, so the final taste of the beef is relatively dry.

The nutritional value of beef can be said to be a very high kind of meat, and traditional Chinese medicine believes that beef can nourish the spleen and stomach, invigorate the qi plate, and strengthen the muscles and bones. Treatment of weakness and thinness, thirst, weak spleen, ruffian, edema, soreness and weakness of waist and knees. Moreover, the iron content of beef is relatively high, so beef can have the effect of replenishing blood.

Eating more beef is better for both women and men. Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, eat beef in the cold winter, has the effect of warming the stomach, and is a good tonic for the cold winter.

When blanching beef, it is necessary to pay attention to the pot directly under cold water, so that all the blood and water in the beef can be directly removed, and the fishy smell in the beef can be effectively removed, so the feeling of eating is relatively good. Beef blanching, many people do this step wrong, no wonder it tastes old and woody, to remember.

It is impossible to completely remove the blood by normal blanching. The blood should usually be soaked or salted.

As long as you marinate it in advance to remove the smell, it will not affect the next step of cooking. If it is not pickled, you can add rice wine, cooking wine and other deodorized ingredients when cooking.

In particular, stewed beef or beef stew can be skimmed off from the beef blood foam on the top layer of the soup noodles.

We all know that the cow is a herbivore, so he will have a grassy smell on his body, if we don't do some processing, the beef will be more fishy, maybe the dish is not very tasty, so we should remove the beef before stewing beef every time. In fact, the process of blanching will make a lot of dirty things in the beef float on the water, if we fish out the beef at this time, it will make the surface of the beef stained with these dirty things, so this is the origin of the saying that the more the beef is blanched, the dirtier it is.

So how do we get rid of the blood and smell of beef at home? The beef soup we stewed was clear and delicious, so I asked a chef who had been a chef in a restaurant for 30 years and taught me a way to make the blood and dirt in the beef escape on its own. Next, I will share this small method with you, taking beef stew as an example, and dictating the specific treatment.

First of all, we cut the beef back into an appropriate size, and then put it in clean water to soak, remember to add some salt in the water when soaking, this is what we can use our hands to rub the beef, soak for two hours to three hours, the blood and dirt in the beef can take the initiative to run out, so that after processing, we can go directly to the pot to cook the beef, and do not need to go to the tide, but if there are friends who are not at ease, you can also blanch the beef in the pot with cold water, There are two things to keep in mind when blanching.

The first point is that when blanching, the pot must be under cold water, and the second point is that after blanching, if the blood and dirt in the beef run to the surface, we should first skim off the foam on the water surface and pour it out, and then take out the beef and rinse it under the water flow, so that the beef soup we stew out is clear and delicious and delicious, and we can completely deal with the dirty things in the beef. The beef that comes out of this way has no heart at all, and it is tender and delicious, very tasty and nutritious.

After buying the beef, cut it into what you want to do, if it is stewed beef, cut it into small cubes, soak it in cold water to soak the blood water, and blanch it with hot water.

You can't get rid of all the blood in the beef, but you can try slicing the beef into thin slices and blanching it, which is easier.

Blanching is good. If you soak it in cold water, you can only force out a part of the blood, and if you want to make the beef taste better, you need to blanch it again, which can not only completely remove the blood, but also make the impurities in it come out.

Soak to remove the fish:

Cut the rinsed beef into chunks or slices and soak it in clean water for about 25 hours (the water can be submerged in the beef), and change the water about three times in between. After the blood is soaked, there is still a little fishy smell, and it is good to remove this fishy smell by pickling or blanching in hot water.

Pickling and deodorization method:

After soaking in clean water, a large amount of bloody taste in the beef is removed, but there is still some fishy smell in it, if it is fried beef, after cutting the beef, add an appropriate amount of green onion, ginger, garlic, pepper after putting it in a basin, or add some white wine (cooking wine can also be) marinate for about 20 minutes, which can also play a role in removing the smell.

Blanching and fishy method:

Soak the beef in clean water to remove some of the blood water, and then blanch it in a pot. After putting an appropriate amount of water in the pot, put the beef in a pot under cold water, put ginger, green onions, and cooking wine in the pot, boil the water to skim off the foam, and rinse it well. Or cut the white radish into larger pieces, poke a few holes, put it in cold water and cook it with the beef, remove the beef after boiling, and then cook it separately to remove the smell.

Or put a few cloves of dried orange peel in a pot of stewed beef and mutton, boil for a period of time and then remove and throw away, repeat several times, the smell will be sucked away by the orange peel.

About 1 to 2 hours.

Raw beef contains a lot of blood water, so you need to soak it in cold water after buying it, and in about 1 to 2 hours, the blood water in it will be soaked out in large quantities, and the surface of the beef needs to be rinsed before soaking.

You can also boil the beef in cold water to remove the blood foam on the surface and remove the smell.

Precautions for soaking beef in water:

Wash the beef and soak it in cold water.

Thirty minutes, you can remove the smell and remove the fish, better clean up the blood and water in the meat, make the beef softer, easier to eat, and the taste is more tender.

If the portion of beef is relatively large, you can soak it for a while longer, and you should change the water halfway.

During the process of soaking the beef, the beef can be turned several times and pinched with your hands, which will better remove the blood.

After the beef is soaked, the color will become lighter and some whitish, which means that the blood in the beef has been soaked out.

It is worth noting that the beef you just bought cannot be soaked in hot water, boiling water, or ice water, and it is most suitable to soak beef in room temperature water.