Do beef and beef bones need to be soaked before stewing?

It is better to stew beef bones in an electric casserole.

Beef bones are generally larger and harder, so when you buy them in the market, you ask the merchant to chop them into small pieces. After washing it at home, put it in a pot of cold water and boil it (the general stainless steel pot is OK, open it faster), and after the water is boiled, the blood foam that floats to the water surface will be skimmed out (there is more blood foam on the cow bones, so you should open it for a while, skimming.

Three or four times to remove the blood foam).

Pour the bone broth into the electric casserole, add a small piece of ginger (pat it a few times with the side of the knife), one or two green onions (just pinch it into two pieces by hand), a few peppercorns, open it to the soup setting, add a few drops of vinegar (so that the calcium in the bones can more easily dissolve into the soup), and simmer from noon until you get off work in the afternoon.

Stewed ribs in beef bone broth are the best, but don't stew them directly in the beef bone broth, so that the soup can't be left for a long time. It's best to use another pot to scoop some soup out, add in the large pieces of rotten and cook for about 20 minutes.

Precautions: In the pot of stewed beef bones, the water should be added at one time, and it cannot be added halfway; Don't put salt when stewing, and add it to the pot of soup when you eat it (don't put MSG, it will affect the original umami).

Ingredients: Beef bones.

Ingredients: spinach, mushrooms, vermicelli, white peppercorns, grass fruit, green onions, ginger, salt.

Step: 1, this is the beef bone, wash it.

2. Stew the beef bones in a pot under cold water over medium-low heat.

3. Put the white peppercorns, grass fruits, green onions, and ginger slices into the tea bag.

4. After the soup pot is boiled, turn to medium heat, skim off the floating dust, then put in the spice packet, continue to cook over medium heat for 15 minutes, then turn to low heat and simmer.

5. Turn off the heat after simmering the soup until it turns white and the flavor is strong. Allow to cool naturally, and skim out after the grease solidifies and floats on the surface.

6. Wash the mushrooms and spinach.

7. The vermicelli is soaked in cold water and soft.

8. Strain the boiled beef bone broth and pour it into a casserole, then add the mushrooms and the removed beef bones, add salt and cook for about 15 minutes, then add vermicelli and cook for 5 minutes.

9. Finally, put the spinach in a slightly blanched one.

I usually fly water before stewing, add ginger slices and cook for a few minutes.

Soaking the beef in water before stewing it can remove the blood from the beef.

The method is as follows: 1. Prepare the ingredients beef, peanut oil, soy sauce, garlic, green onion, spices, ginger and salt;

2. Soak the beef in water for 5 to 10 minutes, then clean it and set it aside;

3. Finely chop the green onion, mince the garlic, and slice the ginger;

4. Pour an appropriate amount of peanut oil into the pot, wait for the oil to heat, add garlic, silver green onion, ginger and ingredients and stir-fry;

5. Pour the beef into the pot, then pour in an appropriate amount of soy sauce and continue to stir-fry;

6. Add an appropriate amount of salt according to personal taste, then add an appropriate amount of water and cook for 10 to 15 minutes;

7. When the time is up, you can get out of the pot.

Beef stew can be soaked in water by putting beef stew, and the specific method of beef stew is as follows:

Ingredients: 2000g beef, 1 large piece of ginger, 2 star anise, 4 white cardamom, 2 cinnamon, 4 bay leaves, 1 pinch of Sichuan pepper, appropriate amount of salt, appropriate amount of braised soy sauce.

1. First, put the prepared beef into a basin and soak it for 2 hours, as shown in the picture below.

2. Then clean the beef, cut it into pieces with a knife, and set it aside for later use.

3. Pour cold water into the pot, pour the cut beef pieces into the pot, and bring the water to a boil over high heat.

4. Put the prepared star anise, white cardamom, cinnamon, bay leaves, Sichuan pepper, and soy sauce in the pot and simmer over low heat.

5. When the soup is halfway gone, then add the prepared salt to the pot and stir well.

6. Pour an appropriate amount of soy sauce into the pot, stir well, and continue to simmer over low heat.

7. Wait for the beef to be cooked, remove it from the pot and put it on a plate, sprinkle with chopped green onions, so that the stewed beef is ready to eat.

Before stewing beef, you can soak the beef in water to remove the blood from the beef. Take "beef stew" as an example, and here's how to do it:

Ingredients: 1000 grams of beef.

Excipients: 10 grams of garlic, 3 grams of green onions, 1 gram of ingredients, 5 grams of ginger Method: 1Prepare excipients.

2.Clean the beef and blanch it in hot water.

3.After the pot is heated, put an appropriate amount of peanut oil and add auxiliary ingredients to fry it to make it fragrant.

4.Add beef and soy sauce and stir-fry.

5.Stir-fry for a while, then add salt and stir-fry.

6.Add water. 7.Put it in the inner bucket of the electric pressure cooker and press the button between the beef and mutton.

8.After cooking, simmer for a while longer, and the meat will be softer and rotten.

Most people will use seasonings to make it good, so that it tastes good. It will be passed through with hot water, and the raw meat will be stained with blood, and then the dirty water will be poured, and the clean water will be put on the seasoning and covered for cooking.

Beef bone broth is a relatively common soup stock, its taste is delicious and delicious, rich in nutrition, rich in protein, minerals and dietary fiber, etc., has good edible value, and is deeply liked by people. So should beef bone soup beef bones be soaked in water? Let's take a closer look!

Beef bone broth beef bones need to be soaked in water.

Many people boil bone broth is to simply clean the bones and stew them directly in the pot, if the blood water is not treated, the bone broth will have a fishy smell, this is because the impurities and blood in the bones are not completely cleaned up.

The blood and water in the bones are more hidden than the flesh, especially where there are tendon connections and bone joints. If the blood is not completely cleaned up, the blood will solidify in it and will not seep out when the antling spine boils the soup later. When you bite into the meat, it smells bloody.

Therefore, when soaking the beef bones in the early stage, the time is longer, so that the blood and water in the beef bones can penetrate completely.

A thick and mellow beef bone soup pays attention to the milky white soup, the taste is sweet and odorless, the original flavor is rich in nutrition. It can be controlled from the following three aspects:

First: the water of the beef bone soak in the early stage should be sufficient. In this way, the blood and fishy smell can be completely removed, and the beef bone soup made will taste fragrant.

Second: the beef bones in the medium stage should be stir-fried (or fried), which is the key to increasing the aroma and flavor of the beef bone broth.

Third: when boiling in the later stage, in addition to adding only vinegar, do not add any other spices and salty condiments.

Put it in the refrigerator for 24 hours, then soak it in cold water to clean it, and blanch it in a pot under warm water.

3. Five minutes to skim off the foam, take out the cold water to clean and set aside, (when blanching, you can add ginger slices and white wine to remove the odor).

Start another pot of boiling water, put the processed beef bones, boil on high heat for ten minutes, and season for two hours on low heat (if you want to make the soup white, the beef bone soup will taste good, and finally you need to boil it over high heat, and the fat and protein in the bones will be fully washed out through the fire.) ）

It is recommended to drink beef bone broth, or slow cooking over low heat, the fragrance is not greasy, if the white soup is thick, the purine is very high, and some people with gout drink it is not good for the body.

In fact, the soup cooked on low heat, with a little salt, is very delicious, and you can also make clear soup noodles, which is both healthy and healthy!