How much oil should I put in braised beef? When making braised beef, should I put more oil or no oil

Just a little oil, don't put too much.

Braised beef is a very common dish, and everyone thinks that beef is relatively healthy to eat and will not gain weight. Therefore, most people who are ** can also eat more beef. Especially during the Chinese New Year, the dish of braised beef is absolutely indispensable on the table.

So when making braised beef, is it better to put more oil or no oil? We also have to choose how much oil to put in according to how much beef we prepare.

The practice of braised beef usually if you like to eat more tired of the taste, then you can put more some, in fact, it doesn't matter if you put more oil, we still need to cook soup to collect the juice later. So first of all, let's tell you the steps of making braised beef, we first prepare the beef we need, plus some potatoes or carrots. First, we cut the beef into the shape we wanted, and then blanched the beef and green onion and ginger in a pot.

After blanching the blood, we can take the beef out and wash it in clean, cold water. After all these steps are done, we start to heat the oil. When the oil is hot, add the rock sugar until the rock sugar is melted, and then put our blanched beef in and stir-fry.

Preparation stepsIf we choose lean beef, then we don't need to put too much oil. If the beef we choose is the same as braised pork, which is fat and thin, you can put less oil, because it will produce its own oil. When the beef is almost stir-fried, we can put the prepared ingredients in and stir-fry.

Next, add the water that has not been covered with beef and simmer for about half an hour.

The production method is different in each place according to your preference, and everyone's taste is also different, so we can do it several times to make the taste we want. And the braised beef recipe is really very simple, even if we don't have much kitchen experience, we can make it.

I don't think you need this step at all when making braised pork, don't put oil in it, only in this way can you make the braised beef fat and not greasy.

Personally, I think it is better to put a little less oil, because the braised pork will not only taste very good, but also be very beautiful in color.

Just a little oil, don't put too much. It doesn't take too long to take out the braised pork that is cooked for the first time, and then add a certain amount of oil to the pot, and then put those braised pork in after the oil boils, fry it slightly, and put the meat with skin at the bottom, when the pork skin is refined, there will be a lot of oil, and it will not stick to the pan at that time.

When cooking braised beef, you should put a little more oil, because beef is particularly oil-absorbing, and the taste will be more delicious after absorbing oil.

It's best not to put oil, because the braised pork is already very greasy, and if you put too much oil, you may not be able to eat it.

Put less oil, because if you put too much, it will be very greasy, and the taste will not be good.

It is still necessary to put more, although they themselves also have a certain amount of oil, but the more oil, the more delicious this taste.

It depends on the individual, because some people like to eat more oil, and some like not to put oil, and everyone's approach is different.

Braised beef is a traditional dish with spicy and spiced flavors, and the main ingredient is beef, accompanied by other accessories.

Braised beef is a traditional dish with spicy and spiced flavors, and the main ingredient is beef, accompanied by other accessories. This dish is available in Beijing, Sichuan, and Hunan cuisine, and is deeply loved by the public.

Beef is the food that most people in the world love to eat, one of the meat foods consumed by Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious and loved, enjoying the reputation of "pride in meat".

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low, as long as it is what you like, you can call it food.

China is known as the "Kingdom of Cooking". In this big family in China, there are fifty-six small families, each with its own special cuisine. There is an expectation before eating food, and there is an aftertaste after eating, and enjoying food also depends on the occasion, and the food tastes good when the occasion is good.

Food is more than just food on the table. It also includes leisure snacks, various biscuits, pastries, sugars, candied fruits, dried fruits, meat products, tea brews and other products, each with its own flavor, which can be called food.

Braised beef is a very normal home-cooked dish in our lives, and many of us will choose to use it for braising or stir-frying. Many people don't know how to master the heat when making it, and they don't know how much oil to put in, and the braised beef is a little greasy. In fact, there are certain skills for making braised pork, and the amount of oil depends on what kind of taste you want to eat in the process of making beef.

However, if you put too much oil, it is easy to cause the dish to be too oily, and if you eat too much oily vegetables, it is easy to raise cholesterol.

The production process is meat quality for braised beef, and it is easy to mix the meat with the oil because it is too much oil when it absorbs the oil, which will also affect the taste of the beef. So when we make this dish, we only need to put an appropriate amount of peanut oil, and if you feel that it is too light or the taste is light, you can try to use some sauce to season it. At the same time, when making this dish, be sure to add boiling water, you can add more water and a little less oil, so that the gravy absorbs water and the seasoning is fully mixed, and it will be more delicious and less greasy.

Recipe for secretsBefore making the braised beef, we need to prepare a hot oil pan, put the green onion and ginger in it at about the same time, and then put the beef in small pieces after stir-frying. In the same way, we should add appropriate water according to the amount of beef we have, so that the oil and water are neutralized, and do not put too much oil in the oil than water. In this way, if we simmer for too long, it is easy for the oil to mix and absorb the seasoning, which can also reduce the oiliness of the beef fundamentally.

Precautions: No matter how you cook this dish, we need to blanch the beef first so that it is fluffy and not too stiff. Don't cook the beef too shortly, preferably more than an hour and a half, because for beef it is very tender and it takes a lot of time to absorb the seasoning during the cooking process. If the time is too short, it only absorbs the oil on the surface and does not fully absorb the seasoning, so our braised beef will not taste good.

It's better to put a spoonful of oil, because putting too much will make the dish more oily, so just put a spoonful of oil.

1 10 should be put in the whole pot, and the braised beef that comes out of this way is very delicious, and it is not particularly greasy, and it tastes very chewy.

A pound of meat is about 40 grams, so the braised pork tastes better and is not so greasy.

Generally, you need to put between 25 grams and 50 grams, if you put too much, it will affect the taste, so be sure to put an appropriate amount.

When making braised beef, you can't put too much oil, or you can't put oil, after all, there will be fat in braised beef itself. This is a very common dish that many people like to eat very much, and they also think that braised beef is healthier and will not gain weight when eaten. Most people in ** will like to eat beef, and braised beef is indispensable in every household during the Chinese New Year.

Don't put too much oil in the production, and choose the amount of oil according to the beef you prepare. Generally, if you put too much oil, it will be very greasy and not suitable, so it will come out with a more delicious taste. <>

If you like to eat greasy taste, you can put a little more oil, and secondly, it doesn't matter how much oil you put in, because you have to cook soup to collect the juice later. Tell everyone that when it comes to making beef, there are many simple steps. First, cut your favorite beef into cubes, add carrots or potato cubes, or cut them into your favorite shapes.

Then put it in the pot and blanch it, wait until all the blood and water of the beef are pulled out, take it out and wash it, so that the oil is boiled in the pot, and then put in the rock sugar, fry the rock sugar, pour in the beef and stir-fry. <>

If you think the beef is very lean, you can pour a little more oil, but when making braised beef, you can compare it according to the fat and lean. If it is very fat, try not to put oil or put a little less oil, and wait until the beef is all fried until it is golden brown, then you can put in the ingredients and pour in water, and it will cook for about an hour before it can be cooked. <>

Of course, the way of making it is definitely different in each place, and it will be chosen according to each person's taste. If you're not very good at cooking, you can try to cook it a few times so that you can definitely make the flavor you want to eat. This dish is very simple and delicious, according to the kitchen experience can be made in minutes, when out of the pot with coriander or green onions, very appetizing, the most important thing is that it will not be very greasy to eat, it is healthier and more hygienic than eating outside.

It is still necessary to put less oil, because the beef itself also has a certain amount of oil, and if you put too much, it will feel very greasy to eat. And it's not tasty. So put a little less.

When cooking braised pork, you don't need to put a lot of oil, you should put a little less, because there will be a lot of fat in the beef, so you can put less cooking oil.

Don't put too much oil when cooking braised beef, if you put too much, you will feel very greasy, you should put less oil, if you don't put oil, it will be easy to paste the pot.

When cooking braised beef, you don't need to put too much oil; A small amount of oil should be added, because if you don't put oil or put too much oil, it will directly affect the taste of the beef.

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.

Braised beef.

Ingredients: 1500g beef tendon, 500g soaked bamboo shoots, 1 piece of ginger, appropriate amount of dried chili pepper and Sichuan pepper, 1 piece of grass fruit, 1 small piece of cinnamon, star anise, kaempfera (1 piece of sand ginger), a little white cardamom, 1 pinch of cumin, 2 tablespoons of cooking wine, 1 teaspoon of sugar, appropriate amount of salt, half a spoon of dark soy sauce, 1 tablespoon of red oil bean paste, 1 tablespoon of chili powder.

Method: 1. Wash the beef tendon meat and soak it in clean water in bloody water, so that the fishy smell of the processed beef is not heavy.

The dried bamboo shoots I bought are soaked, and they just need to be cleaned. There are many varieties of dried bamboo shoots, so you can choose the one you like.

Of course, fresh bamboo shoots can also be roasted beef. Cut the processed beef tendon into small pieces, and cut the dried bamboo shoots into pieces of the same size.

2. Boil the water, put the beef tendon meat in cold water, put in the cooking wine to remove the smell, skim off the foam after boiling over high heat, remove the foam, rinse and set aside.

3. Pour oil from the pot, add ginger and beef and stir-fry for a few minutes, then add dried chili, Sichuan pepper, star anise, cinnamon, sand ginger, tangerine peel, cumin, etc.

4. Then add chili powder and stir-fry well, stir-fry to bring out the spicy taste, then put the bean paste, fry the red oil, and then put in the cut bamboo shoots and stir-fry evenly.

5. Add an appropriate amount of boiling water, and the amount of water should not exceed all the ingredients. Add salt, half a tablespoon of dark soy sauce, a pinch of sugar and pepper and bring to a boil over high heat.

6. Then turn to the inner bowl of the rice cooker, put it in the electric pressure cooker and start simmering.

7. Cover the pot, select the stewed meat, set the time for 1 hour, and after 1 hour, you can eat the soft and fragrant braised beef.

1 000 grams of yellow beef, 3 grams of star anise, 100 grams of white radish, 3 grams of cinnamon, 150 grams of cooked vegetable oil, 15 grams of Shao wine, 80 grams of Pixian bean paste, 10 grams of sugar, 2 grams of ginger and shallots, 5 grams of refined salt, 40 peppercorns, 1500 grams of water.

Here's how. 1. Choose yellow beef with tendons (ribs are better), wash them with water first, and cut them into small pieces (1000 grams into 50 pieces).

Serve in a basin, add 1500 grams of water, soak for 20 minutes, pour into an aluminum pot, boil until just boiling, and pick up the blood foam, otherwise the dish is not refreshing.

2. Break the ginger, cut the green onion into sections, peel the radish and cut it diagonally into hob pieces. Stir-fry the sugar into a sugar-colored sauce.

Cinnamon, Sichuan pepper, and star anise are wrapped in gauze to form a spice bag, and Pixian watercress is finely chopped.

3. Put the wok on the fire, add the Pixian bean paste, cooked vegetable oil and stir-fry the excellent and fragrant, add the boiled beef water and cook for about 3 minutes, and use a colander to pick out the bean paste residue.

Pour it into the beef aluminum pot, then put in ginger, green onions, Shao wine, salt, sugar juice, spice packets, and simmer slowly over low heat for 4 hours. When the soft juice is thick, add the radish and continue to cook for half an hour.

Remove the ginger, shallots and spice packets and serve on a plate.