Does beef need to be blanched, and can the water used to blanch beef

Cooking beef needs to be blanched, because the beef itself has a smell, just put it in the water for cleaning, it is difficult to remove the dirt and taste, and the blanching work can effectively remove the taste inside, but also shorten the cooking time, but the blanching time can not be too long, control within 20 seconds, otherwise it will affect the taste.

Whether the beef is to be blanched.

Beef, like pork, is a more common meat food in life, but its taste is better than pork, more nutritious, ** is also more expensive, many people like to eat, many people buy beef back, do not know how to cook, whether you need to blanch.

Before cooking beef, it is necessary to blanch, because the beef itself has a bad smell, especially when you just bought it, the taste is stronger, and it is difficult to clean it completely just by putting it in the water to clean, so it is recommended to blanch it so that it tastes more delicious.

Blanching beef is also a certain particular, first of all, we add cold water to the pot, ** heat to about 6-, and then put the beef in, and wait until the beef no longer has a red substance to come out, the blanching time will not be too long, within 20 seconds, otherwise it will affect the taste.

If you fry beef, you don't need to blanch, blanching will make the meat very old; Boiling or stewing beef is just needed, and if the soup is not blanched, the blood foam will become cloudy.

There are very few blanched beef, and the beef is best made in its original flavor. Generally, blanching is poultry, pork, beef and mutton do not need to be blanched.

If the beef is braised or stewed, it is best to blanch it.

Does beef need to be blanched? I think beef needs to be blanched as well.

As for the beef, of course, there is no need to blanch, because after the beef is blanched. This taste is not delicious, there is no original taste.

Beef needs to be blanched. When blanching beef, it should be noted that putting the beef in it before the water is boiling can keep the meat tender. Do not cut the beef into small pieces or put it in after the water is boiled, as this will only make the beef taste hard.

If you can't finish the beef, you need to use plastic wrap.

Keep wrapped in the refrigerator freezer.

Beef blanchingThe function of beef blanching is to remove the blood on the beef, thereby reducing the cooking time of the beef, and reducing the fishy smell of the beef. Putting the beef in it before the water is boiling can keep the meat fresh and tender, and it will also make the blood and water in the beef not easy to boil, and the boiled beef will not be so fragrant. Therefore, be sure not to blanch the beef in hot water.

Blanched beef can not only remove the fishy smell of the beef itself, but also maintain the elasticity of the meat, adding flavor to the cooking. Beef that is not blanched has a lot of blood in it, and it will have a bloody smell after cooking into a dish.

From the point of view of the ingredient list, blanching can remove the fishy smell and blood of the beef, making the beef more tender and tasty. If the beef is not blanched, it may cause the meat to become woody during the preparation process, affecting the taste.

From the point of view of the production steps, blanching can remove the fishy smell and blood water of the beef, making the beef more tender and tasty. The specific steps of blanching include putting the beef in cold water, skimming off the foam after boiling, removing the beef and washing it with warm water.

In conclusion, blanching is an important step in making beef, which can help remove the fishy smell and blood of the beef, making the beef more tender and tasty.

I don't think I can use the water for blanching beef because it smells fishy.

Beef needs to be blanched, because the beef itself has a smell, it is difficult to remove the dirt and taste only by cleaning, blanching can effectively remove the taste inside, and can also shorten the cooking time, but the blanching time should not be too long, control within 20 seconds, otherwise it will affect the taste.

Boiling beef still has to be thrown off the water.

Hello dear: Not recommended. Because the water blanched beef generally has blood foam and impurities in it, it is not recommended to use it again.

Generally speaking, in order to remove the meat or the blood foam or impurities of the meat, there will be a layer of foam when blanched, if we want to cook the meat, we will skim off this layer of foam, and then blanch the meat in water for a while before taking it out, or directly in this broth, boiled to the extent needed. If it is only to burn away impurities, then the water can no longer be used. Because there are no nutrients in this water, and there are a lot of impurities.

When we say usable, we mean meat that has been blanched and has been cooked for a long time in the broth. This kind of broth has a lot of nutrients from meat or bones, including some fats, that is, valuable broth, which can be used. Depending on how well you blanch, <> will be determined

Cut the meat into suitable ingredients, put cooking wine in a pot under cold water, boil for a few minutes, wash the beef with clean water and set aside.

Yes, here's how to make braised beef.

Ingredients: 1000g beef

Excipients: appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of peanut oil, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of water.

Steps:1Prepare fresh beef.

2.Beef cleaned.

3.Cut the beef into 3 cm pieces.

4.Cut beef.

5.Blanch the beef in boiling water to remove blood and dirt.

6.Prepare all the condiments.

7.Inside the pan oil and sugar. Stir-fry quickly with a spatula.

8.Until the sugar dissolves into a brownish-red color.

9.Add the beef and stir-fry quickly.

10.Add all the condiments and continue to stir-fry.

11.Put water in the pressure cooker, put the fried sugar-colored beef in it, add the dark soy sauce and salt. Cover the lid and safety valve and simmer over medium heat for 40 minutes. Remove from heat.

12.The braised beef is ready to be enjoyed.

Blanching beef is not recommended, in fact, whether it is beef or other meat, blanching is not recommended, it is easy to lose nutrients.

A delicious beef recipe

Boiled beef. Ingredients: beef, cooking wine, onion, salt, enoki mushroom, hot pot base, Sichuan peppercorns, green onions, shallots, bean paste, chili noodles, cooking oil.

Production method: First of all, we prepare a piece of fresh beef, when preparing beef, it is recommended that you prepare beef tenderloin, and then clean the prepared beef tenderloin, and after cleaning, you can cut the beef tenderloin into slices.

Secondly, after the beef slices are cut, we put the cut beef slices in a bowl, then add an appropriate amount of edible salt cooking wine, then cut a little onion, put it in the beef and stir it well, cover it with a layer of plastic wrap, and put it in the refrigerator to refrigerate and marinate, and the marinating time is about half an hour.

Then, we prepare some fungus, clean the soaked fungus after soaking the fungus, cut it into shredded fungus, and then prepare some enoki mushrooms, tear the enoki mushrooms into small flowers after cleaning, and when preparing these side dishes, we can also prepare some other side dishes that we like to eat. Then blanch the prepared side dishes in a pot, blanch the water, remove them and put them at the bottom of the pot.

After that, you can heat the oil, wait until the oil is hot, add some peppercorns, then cut some shredded ginger and green onion and put them in the pot to stir-fry until fragrant, then add bean paste and hot pot base to fry the red oil.

After the red oil is fried, we add some boiling water, and when the water boils again, we can put the marinated beef in the pot one by one. When the beef is cooked, prepare some water starch and pour it into the pot, stir well, and then turn off the heat.

After turning off the heat, you can pour it into the basin where the side dishes were placed before, then sprinkle some chili flakes, white sesame cumin powder, deposits and minced garlic, then heat the oil, and pour it into the plate when the oil is hot.

Beef needs to be blanched.

There will be a lot of blood and water in raw beef, and if it is not blanched and cooked directly, it will have a strong fishy smell and affect the taste of eating. When blanching beef, it is best to boil it under cold water rather than hot water. Blanching the beef in hot water will make the beef easy to age.

In addition, it will also make the blood tung water in the beef not easy to boil, and the boiled beef will not be so fragrant. Therefore, be sure not to blanch the beef in hot water. However, there are also cases where beef does not need to be blanched, such as when stewing beef, do not blanch, otherwise it will cause the meat quality of beef to become old, not easy to stew and the taste is woody.

How to select beef

1. The color of the beef.

Fresh beef muscles are dark red in color, the color is relatively uniform, and the surface of the meat is shiny. So the meat that is dark red in color, or dark red, is basically fresh. Stale beef is dull in color, the surface of the meat is not shiny, the fat that should be white becomes not so pure, and sometimes the color appears dirty, or it will take on a yellowish-green color.

2. Touch with your hands.

The fiber of fresh beef is more elastic than porcelain, and if you press it with your fingers, the depression can quickly recover. Beef that is not fresh or injected with water will have loose fibers, and if you press it with your fingers, the depression will not recover quickly, and there will be obvious indentations.

3. Smell with your nose.

Fresh meat has a faint smell of flesh, and stale beef has a peculiar smell or even a foul smell.