How to make lean beef delicious, how to make lean beef delicious

Many people like to buy raw beef to carry out the production, in fact, the preparation requires a method, the more difficult to make is lean beef and mutton, the common practice is stewed and marinated or sauce and stew.

First, how to make lean beef delicious.

Stewed. Beef tendon refers to meat grains containing tendons, meat, and oil beads, which is just a general term. Depending on the location, the meat of many areas of the cow's body can be called tendon.

Part of the overseas import is mainly cut into strips of beef ribs (also known as strip meat), which is derived from the rib bones of the boneless strip meat, more lean pork, less body fat, and less tendon, suitable for stewing or soup. In addition, on the top layer of the tenderloin, there is a piece of pork tenderloin with little tendon, less oil, and thick meat, but the appearance is not very standard, which can also be called beef tendon, which is a high-quality stew. The water flow of braised pork ribs does not need to be too much, only parallel to the meat, and if you keep the lid untouched when stewing, it is basically not easy to reduce much water, and eventually the vegetable oil inside is also stewed.

Remember to use a simmer, only a simmer can make the meat flavorful, and the meat is not easy to rot, soft and chewy.

Second, how to make beef stew delicious.

To apply boiling water, it is not necessary to add cool water. Boiling water can quickly coagulate the surface protein of beef and mutton, avoid carbohydrate immersion in the meat, and maintain the delicious taste of meat; After the fire is boiled, uncover and simmer for 20 minutes to remove the smell, then cover and change to a slight heat to keep the oil on the fried noodles at a low temperature, which has the effect of simmering; During the whole cooking process, the salt should be put late, the water should be filled at one time, and if you find that the water is less, you should add boiling water; The day before cooking, rub the surface of the meat with mustard, and wash it off with cold water before cooking, so that it will not only cook quickly, but also have a tender texture; Wrap a small amount of leaves in a sand cloth and put them into a pot to cook with beef and mutton, the meat is cooked quickly and has a fragrant taste; Add some wine or vinegar (1kg of beef and mutton put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar) to stew beef, which can also make the meat crispy; Put a number of hawthorn fruits or a few pieces of basket in the meat pot, which can not only cook quickly, but also remove the odor. Be sure to add salt to the stew (30 minutes before cooking), because adding salt first will make the beef and mutton hard and dead.

Don't worry about adding salt after the beef can't make the beef and mutton taste very good, in fact, if the beef stew is not hard enough to die, it only takes about 15 minutes to taste, keep this in mind.

3. How to make lean beef delicious.

Beef sauce. Beef tendon meat can also be counted as a kind of beef tendon, with more muscle, less oil, and even lean pork, which is not suitable for soup, let alone stew. It is suitable for making sauce beef.

Put it in a pot of boiling water and blanch it before marinating the sauce; The sauce beef should be marinated until it is rotten for seven minutes, and then stop the fire, the lid does not have to be torn off, and after cooling, it is put in the refrigerator overnight, and the next day it is taken out and cut into slices, so that it can be soft and moderately flavorful.

If you want to make lean beef delicious, you must prepare this seasoning in advance, the taste is different, and the amount of condiments will also have an impact, so it must be prepared according to each person's situation.

Of course, lean beef is delicious when it is made of cumin beef, and beef with cumin has a feeling of roast beef, but it is different from roast beef, and it is definitely delicious and not difficult to make.

First, carefully wash the beef with water and then cut it into small pieces. Cut into pieces of the right size to ensure the best taste of the beef, then blanch the beef (add peppercorns, green onions, star anise, etc.) and remove it. After the pot is heated, add cooking wine, light soy sauce, oil consumption, dark soy sauce, vinegar, mustard oil, sesame oil, olive oil, dried chili, ginger, tofu milk, mustard, and finally add water, boil, it will be made into a pot, the rotten beef that the pig disdains to behold, if the beef is fished out, drained and put into the jar, it can be brewed after half a month, soft and oily, and the rotten beef with strange smell and fragrance.

How to make beef delicious Well, it's delicious to make pot tower beef. The other is the fried cumin slices, which are very delicious and very good.

Red stewed beef - lean and noisy source but not firewood, fresh and tender without stuffing teeth].

Ingredients: one and a half pounds of beef (beef lin), 1 shallot, 1 ginger, 3 cloves of garlic, 5 bay leaves, 1 cinnamon, 2 star anise, 2 dried red peppers; 2 spoons of Pixian bean paste, 3 spoons of light soy sauce, 4 spoons of cooking wine, 10 rock sugars, 1 spoonful of sugar, and an appropriate amount of salt.

Step 1: Cut the beef into large pieces and place it in a basin, add cold water to submerge the beef, 2 tablespoons of cooking wine, and soak for about 2 hours, which will make the beef more tender after cooking, and this step can also be omitted if you are in a hurry.

Step 2: Boil water in a pot, add some ginger slices to boil, pour the beef into the pot and blanch for 3 minutes, remove all the color and set aside.

Step 3: Add a little oil to the wok, put in 10 rock sugar, fry the sugar color over low heat, wait for the rock sugar to melt and become reddish-brown after it melts and bubbles, pour the beef into the pot and stir-fry until it is all colored, add shallots, 3 cloves of garlic, 2 dried red peppers, 5 bay leaves, and 2 star anise and stir-fry over high heat to make it fragrant. Liquid book.

Step 4: Add 2 tablespoons of Pixian bean paste, 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, an appropriate amount of salt and stir-fry evenly over high heat, add the water that submerges the ingredients and bring to a boil.

Step 5: Pour all the ingredients and soup into the pressure cooker, cover the pot, steam and simmer for 20 minutes, turn off the heat and continue to simmer for 5 minutes. A tender and delicious red stewed beef is ready.

There are also a variety of beef practices, first of all, I will introduce you to a cumin beef practice, first of all, we will prepare the beef into thin strips, try to cut it evenly, like French fries, such a beef flavor may be absorbed, and then we prepare some ginger, cut the ginger into minced shapes, and then prepare some green onions, cut the green onions into segments, and then we can also prepare some green peppers and red peppers, also cut into segments to dress up like ants, clean him, and then go to the supermarket to buy some peppercorns and cumin, Then we put the beef and ginger into the marinade together, add some edible salt and cooking wine, etc., and then add an appropriate amount of soy sauce, you can add some peppercorns according to your own taste, add a few spoons of starch, and then we will fully mix the beef and seasonings, marinate for about ten minutes, and then put a pot, pour an appropriate amount of cooking oil into the pot, and then put in the green onions, put the marinated beef in, stir-fry evenly, and then add some pepper powder, and wait for the beef to be stir-fried and mature.

We can also prepare a beef stew with potatoes, first cut the beef into cubes, then put it in a pot to clean the beef, and then prepare some carrots, onions, tomatoes, etc., to cut the potatoes into cubes. Soak it in water and clean it, then put it in the pot and add some cooking oil, put the cut beef in, then add an appropriate amount of dark soy sauce, cooking wine, and a little white vinegar, etc., and then add just cut tomatoes, onions, carrots, etc., continue to stir-fry, you can also add some tomato sauce, as well as peppers, etc., after stir-frying for a period of time, add warm water, cook on high heat for about 20 minutes, and then when the beef is almost cooked, you can add potatoes and carrots, These potatoes and carrots taste particularly chewy, and when the beef is rotten, they can be taken out of the pan, and then add an appropriate amount of salt.

Braised lamb belly with southern milk.

Prepare the following ingredients: 500g lamb brisket, 1 onion, 2 pieces of southern milk, 2 tablespoons of southern milk, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 piece of ginger, 1 shallot.

The specific method is as follows: cut the onion into small pieces and put it at the bottom of the casserole, slice the ginger, cut the shallots into chopped green onions, clean the lamb belly, put it in the pot, fry the water without oil, then put in the ginger slices, add 1 tablespoon of cooking oil, stir-fry evenly, then put in 2 pieces of southern milk, add 2 tablespoons of southern milk, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, stir-fry evenly over low heat, let the lamb belly be coated with ingredients, then add 1 bowl of water, transfer to the casserole after boiling, cover the pot, Simmer for 30 minutes and sprinkle with chopped green onions!

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 source of muscle fuel, and it can effectively replenish adenosine phosphate, 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 and promote protein metabolism and synthesis, which can help your body recover after intense training.

Here's how:Ingredients preparation: 500 grams of beef.

Preparation of auxiliary materials: 1 grass fruit, 2 dried chili peppers, 7 cloves, 2 bay leaves, 1 fragrant fruit, 4 nutmeg, 1 star anise, 1 gardenia, 1 betel nut, 1 angelica, 1 long pepper, 8 ml of cooking oil, appropriate amount of chopped green onion, 3 grams of dark soy sauce, 5 grams of cooking wine, 5 grams of light soy sauce, 3 grams of salt.

1. Put grass fruits, dried chilies, cloves, bay leaves, fragrant fruits, nutmeg, star anise, gardenia, betel nut slices, angelica, and long peppers into the spice bag.

2. Put oil in the pot, add an appropriate amount of chopped green onion and stir-fry until fragrant, pour in the beef cubes, and stir-fry until it changes color.

3. Add dark soy sauce, cooking wine, light soy sauce and salt, stir-fry and simmer for 30 minutes.

4. Start another stew pot, pour in the fried beef, heat the water to cover the beef, and put in the spice packet.

5. Bring to a boil over high heat and simmer over low heat for 2 hours.

Beef stew with tomatoes.

Ingredients: 500g beef, 4 tomatoes (about 300g), 10g tomato paste, 10g rock sugar, 20g green onion and ginger, 1 spice bag (3g peppercorns, 3g fennel, 1 star anise, 1 bay leaf, 1 grass fruit, 3g cloves, 8g cinnamon), 5g salt, appropriate amount of cooking oil.

Method] Soak the beef in clean water for more than 30 minutes to precipitate the residual blood water, replace the water 2-3 times as needed halfway, until the water is clear and there is no variegation, then take out and rinse it, control the moisture, cut it into 3cm square pieces, and set aside.

2. Add an appropriate amount of water to the pot, put the beef cubes into the pot in cold water, heat slowly over medium heat, cook for 2 minutes after the water boils, skim out the foam, remove the beef, rinse well, control the moisture, and set aside. Put cold water into the pot and heat it over medium heat to make the blood and water in the beef fill and analyze.

3. Add a little cooking oil to the wok, put the rock sugar into the pot with cold oil in the hot pan, heat it slowly over low heat until the rock sugar melts, continue to stir until the rock sugar is caramel colored, and when there are uniform small bubbles, put in the beef cubes with dry moisture control, stir-fry evenly, so that the beef grains are evenly covered with sugar.

4. Make a cross knife on the top of the tomato, soak it in boiling water for a while, remove the tomato skin, cut it into small pieces, put it in an oil pan, add a little salt, stir-fry until the tomato juice comes out, add an appropriate amount of tomato paste, and continue to stir-fry until the tomato is thick.

5. Pour in the fried beef cubes, stir evenly, then replace it in the pressure cooker, add green onion and ginger slices, spice packets, salt, stir well, and press for 30 minutes until the stewed beef is soft and rotten.

6. After the pressure cooker stops working, don't be in a hurry to open the lid, continue to simmer for 10 minutes to make the stew more flavorful, and sprinkle coriander into the pot to enhance the flavor and color, and it can be eaten. Beef stew is a home-cooked method, which is very simple and fast, and the taste is soft and rotten without stuffing your teeth.