How long does it take for beef to cook and how long does it take for beef to cook?

10 minutes, then simmer in the pan for another 5 minutes! Guaranteed tenderness! Delicious! Bashi!

After more than two hours, the pressure cooker returns much faster.

Generally, raw beef should be cooked for an hour to be cooked, but if you want to cook beef for more flavor, the time can be controlled between one hour and two hours. Before boiling raw beef, you need to go through the water once, add the beef to boil the water in a hot pan and cook for 20 minutes, add the ingredients and cook over low heat for an hour.

When cooking raw beef, if it is just an ordinary soup, it is generally enough to boil for about an hour; If you are boiling the kind of beef broth with bones, it is recommended to increase the time. If you want a better taste and more flavor, it is best to cook the beef over low heat for two hours.

Before boiling raw beef, it is necessary to go through the water once to soak out the blood water in the beef, so that there will be no great fishy smell when cooking the beef; If the smell of meat is strong, you can also pour a little white wine when boiling, which can not only remove the fishy smell, but also make the boiled beef firmer and more fragrant.

The beef cooks for about an hour.

Before boiling raw beef, it is necessary to go through the water again, soak the blood water in the beef, which can reduce the fishy smell of the beef, and the cooking time should not be too long, and the long time will affect the taste of the beef, so it is enough to cook the beef for about an hour.

The creatine content in beef is higher than any other food, beef contains enough vitamin B6, vitamin B6 promotes protein metabolism and synthesis, beef contains carnitine mainly used to support fat metabolism, beef is very low in fat, but rich in bound linoleic acid, potential antioxidants can effectively fight tissue damage caused by sports such as weightlifting.

Ingredients: 300 grams of lean yellow beef.

Ingredients: bean sprouts, duck blood, lettuce or other vegetables, vermicelli.

Seasoning: Grams of soy sauce, Pixian bean paste.

50 grams, 5 grams of chili oil, 25 grams of mash juice and wet starch, 2 grams of refined salt, 5 grams of dried chili peppers, 20 peppercorns, pepper.

Appropriate amount of monosodium glutamate, 100 grams of green onion and cooked vegetable oil, and 500 grams of broth.

Here's how. 1. Wash the yellow beef and cut it into slices about 5 cm long, cm wide and cm thick. High bamboo shoots.

Cut into dominoes. Slice. Cut the green onion into 6 cm long pieces. Dried chili peppers cut into sections.

2. Put the beef in a bowl, add salt, soy sauce, Pixian bean paste, mash juice and wet starch and mix well and marinate slightly.

3. Put the wok on the fire, boil the vegetable oil until it is hot, fry it with dry chili peppers until it is brown-red, fry it a few times with peppercorns, then put the green onion segments, bean sprouts, lettuce slices and fry well, add broth, put in duck blood, cook until the pot is about to open, slide the meat slices, cook until the beef slices stretch and shine, put them in a bowl, sprinkle salt, monosodium glutamate and pepper to taste;

4. Heat the oil in another oil pan, pour the hot oil into the basin and serve.

Preparation of materials. Ingredients: lean beef, beef shutters.

Lotus root, baby cabbage, bean sprouts

Excipients: garlic, oil, salt, chicken powder, starch, ginger slices, peppercorns.

Here's how. 1. Slice the garlic cloves; Ginger slices; Lotus root slices; Wash baby cabbage and bean sprouts and cut them into small pieces; Cut the beef into small pieces and marinate in oil, salt, chicken powder and starch for 15 minutes; Wash the beef shutters and cut them into small pieces;

2. Heat the pot to boil water, put the baby cabbage, bean sprouts, and lotus root slices that have just been prepared into the pot and cook for about 2 minutes (the time should not be too long, because the dishes that have been cooked for too long are not crisp enough).

3. Take out the cooked side dishes and put them at the bottom of the bowl and set aside; Do not pour the hot water in the pot, then put in the beef shutters and roll for about 5 minutes (do this to ensure that the beef shutters are cooked thoroughly) and remove them for later use.

4. Heat the pot, pour in more oil (about 3 times more than the usual general stir-fry), put in the ginger slices and peppercorns after the oil boils, stir-fry until fragrant, then add two large spoons of bean paste, stir-fry a few times after the fragrance comes out, add a large bowl of water, after the water boils, use chopsticks to put the freshly marinated beef into the pot one by one, and cut the chopsticks after putting it to avoid sticking into a piece. Then add the freshly boiled beef shutters, cover the pot, and turn off the heat after about 2 minutes. (Don't cook it for too long, because the beef will get old and affect the taste).

5. Pour the boiled beef into a large bowl of side dishes that have just been prepared.

6. Sprinkle a layer of chili noodles and a layer of minced garlic on top of the boiled beef.

7. After the pot is washed, wipe off the water, heat the oil in the pan (the oil is about 2 times that of the usual stir-frying), burn it until it is 8-9 minutes cooked, turn off the heat, pour the oil on the boiled beef just now, and a delicious boiled beef is completed.