How do you make braised beef delicious? How do you make braised beef delicious?

Braised beef can be said to be the "ultimate home-cooked delicious form" of beef, almost all the north and south of the world have their own practices, let me share my method of making braised beef, which is full of fragrance.

Braised beef] Ingredients: Beef (belly is OK, but I recommend beef rib meat, which has less fat and oil, and is soft and glutinous after stewing with tendons.) ), radish (almost the ratio of 2 catties of beef and half a catty of radish).

Ingredients: half a green onion, 3 cloves of garlic, a small piece of ginger, 2 star anise, 1 bay leaf, 1 small piece of cinnamon, appropriate amount of dried chili pepper and Sichuan pepper, 10 ml of dark soy sauce, two tablespoons of Pixian bean paste, light soy sauce, salt and sugar.

Production process: first rinse the beef, then cut it into pieces, soak it in advance to remove the blood and fishy smell if you have enough time, add cooking wine and ginger slices to the pot under cold water and blanch the water, take out the water and rinse it with hot water and drain it for later use;

Heat the oil in the pot, fry the chives, ginger, garlic, dried chili peppers and peppercorns, then reduce the heat a little and add the Pixian bean paste to fry the red oil, add the beef and stir-fry evenly, fry the beef surface with water and air, pour in the light soy sauce and dark soy sauce and stir-fry well, add boiling water to cover all the ingredients;

Then put spices such as star anise and cinnamon in it, and then you can choose: after boiling over high heat, turn to low heat and simmer for more than 1 and a half hours, then add radish cubes and simmer for more than 20 minutes; Or directly move it into the pressure cooker, press it for 20 minutes, turn off the heat (the specific time depends on the situation of the pot), put it into the saucepan and add the radish pieces to simmer for 20 minutes, and finally taste the taste for the final seasoning, and the juice can be served on high heat.

Braised beef is a popular home-cooked dish like braised pork, so many places have their own unique methods, as long as you and your family think it is delicious, it is "the most authentic". The more common side dishes of braised beef are radish and potato, which is more refreshing with radish, and more fragrant and mellow with potatoes, depending on your taste preferences.

Because of the long time and complicated steps of braised beef beef, most restaurants will refrigerate this dish in large quantities in advance, and then take it out and heat it when customers order. On the one hand, this can save a lot of kitchen time, and on the other hand, it also saves customers from waiting for a long time.

Preparation of braised beef:

1. Cut the beef into pieces, boil in a pot under cold water for five minutes, remove and wash, and control the moisture.

2. Put oil in a pot and fry the sugar, pour in boiling water, and the sugar will be served.

3. Put oil in a hot pan, add green onions, star anise, ginger, garlic, stir-fry until fragrant, pour in the beef pieces, stir-fry for a while, add enough boiling water, pour in sugar, light soy sauce, dark soy sauce, and put five bay leaves.

4. After the heat boils, turn to low heat and simmer for 40 minutes, remove the seasoning.

5. Reduce the juice over high heat, add the chopped green and red peppers, stir-fry evenly and put on a plate.

The delicious braised beef is ready!

Remind everyone: try not to eat braised meat dishes in restaurants, most of them have been stored in the refrigerator for a day or a few days.

First prepare a piece of beef, cut the beef into small pieces, marinate in cooking wine and ginger for 20 minutes, then bring to a boil over high heat, add green onions, ginger and garlic, and then add beef and stir-fry for 20 minutes.

Heat is the main thing! Secondly, the size of the beef should be moderate, and the cube with a side length of centimeters is the best quality.

1.Beef in a pot under cold water, add green onions, ginger cooking wine, Sichuan peppercorns, boil and discolor.

2.Add rock sugar to the pot and fry until the jujube is red, add green onion and ginger, star anise, cinnamon, bay leaves, Sichuan pepper, then add beef, two spoons of light soy sauce, and a spoonful of oyster sauce and stir-fry to color.

3.Add hot water, three dried hawthorns, simmer over medium heat until soft, and finally add salt.

Beef is rich in protein, and the amino acid composition is closer to the needs of the human body than pork, which can improve the body's ability to resist diseases. In this way, the braised beef is soft and delicious, and the soup is rich, and the elderly and children love to eat it.

Ingredients: 500 grams of beef, 10 grams of green onions, 10 grams of ginger, 5 grams of garlic, 2 star anise, 2 bay leaves, 3 grams of grass fruit, 1 cinnamon, 20 grams of Pixian bean paste, 10 ml of cooking wine, 5 ml of light soy sauce, 5 grams of salt.

Steps:1After washing the beef, put it in boiling water, add cooking wine, boil and drain the water, cut into small pieces and set aside2

Heat an appropriate amount of oil in a pot, add green onions, ginger and garlic and stir-fry until fragrantThen add the beef cubes and stir-fry to dry the moisture 4Then add 20 grams of bean paste to the pot, add 2 grams of sugar, 10 ml of cooking wine, 2 star anise, 3 grams of grass fruit, and 1 piece of cinnamon and stir-fry evenly over low heat

Add boiling water soaked in beef and put it in a pressure cooker for 30 minutes, so that a delicious braised beef dish is ready.

Extended information] 1. Braised is a more commonly used cooking method in Chinese cuisine. Common braised dishes include braised pork and braised fish, as well as braised eggplant. Most of the braised dishes are colored with soy sauce, and the finished product is mostly dark red, light red or jujube red, its color is ruddy, the taste is fresh and salty and slightly sweet, crispy and delicious, and the juice is yellow and fragrant.

But to be red and shiny, with a thick flavor and thick juice, it takes a little effort and tricks, and it is also a kind of mastery of the heat. Braised vegetables, every family is making, the finished product is mostly dark red, light red or jujube red, its color is ruddy, the taste is fresh and salty and slightly sweet, crispy and delicious, and the juice is yellow and fragrant. But to make it red and shiny, with a thick flavor and thick juice, it takes a little work and tricks.

It is also a kind of mastery of heat.

Second, the selection of materials to process braised vegetables has strong adaptability to raw materials, but the texture of raw materials has a greater impact on the finished dishes, so the selection of good ingredients is still the premise of making a good dish. For example, braised pork should use pork belly elbow meat, braised elbow should use front elbow, braised chicken should use big rooster in the next year, and braised fish should use carp of about 1000 grams. The raw materials should be kept fresh, free of deterioration and odor.

When processing, it should be based on the characteristics of raw materials, it can be whole, can also be sliced (such as braised pork), cut into pieces (braised fish pieces), cut into sections (braised sea cucumber), cut into minced (braised meatballs), but generally should not be cut too small, too thin, otherwise due to long-term heating, the raw materials are fragile. The general requirement is to be uniform, the size is consistent, the length is equal, and the thickness is uniform, so that it is easy to cook and taste.

3. Braised pork ribs ingredients: original pork ribs, ginger, green onions, spices (star anise, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce), garlic cooking method, chop the pork ribs into 4 cm segments, put them in boiling water to remove the blood, pick them up, wash them and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 pieces) Pour oil into the pot, and put in the sugar (more, about one part sugar, or 3 parts of oil) when the oil is still cold (but I don't like sweet dishes, I add soy sauce), and slowly fry the sugar over low heat. When the sugar water begins to turn brown-red and begins to bubble brown-red, immediately pour the pork ribs into the pot and stir well, then put in ginger slices, peppercorns and spices, pour in a little cooking wine and soy sauce to color after stir-frying the fragrance, mix in water, add salt and green onion knots, turn to low heat after boiling over high heat and slowly burn until the pork ribs are soft, then remove the green onions and large spices in the pot, collect the juice over high heat, and when the soup becomes thicker, add monosodium glutamate and garlic to start the pot. III

The method is actually quite simple, and the stewed beef is super fragrant, even more delicious than many restaurants outside. If you stew such a pot of beef, you can not only eat it directly with rice, but you can also leave more soup to eat with noodles, which is a delicious braised beef noodle.

First of all, blanch the beef with hot water, remove it and wash it with warm water for later use. After the oil is heated, add green onions, ginger, star anise, dried chili, bean paste, and soy sauce to fry until fragrant, then add beef and stir-fry and add oyster sauce, and finally add water, light soy sauce, sugar, and slowly cook over low heat until the juice is thick and the meat is crispy, and a pot of braised beef is ready.

Let me explain it in detail:

Ingredients: 350 grams of beef, 50 grams of celery, 30 grams of chili peppers, 5 grams of chili peppers, 15 grams of bean paste, 5 grams of oyster sauce, 3 grams of ginger, 2 grams of star anise, 5 grams of soy sauce, salt, sugar.

Steps: 1. Put the beef in the pot, cook for 5 minutes, remove and wash with warm water.

2. Cut the green onion into small sections, slice the ginger, cut the celery into sections, and cut the pepper into sections for later use.

3. Pour oil into the pot, add green onions, ginger, star anise, dried chili, bean paste, and soy sauce and stir-fry together until fragrant (the amount is appropriate, too much will cover up the taste of the beef itself).

4. Pour in the beef, stir-fry until the beef is colored, and add the oyster sauce.

5. Add an appropriate amount of water to the pot, simmer for 30 minutes, and simmer over low heat until it is soft and sticky.

6. Add light soy sauce and sugar and continue to simmer for 30 minutes.

7. Put celery and peppers, simmer for 10 minutes.

It's easy, go ahead and try it!

When stewing beef, add tea, white wine, hawthorn and an appropriate amount of light soy sauce, dark soy sauce and salt. Because baijiu is stronger than cooking wine and has a better alcohol content, adding a little baijiu will accelerate the softening of the meat of the beef; Hawthorn contains a variety of organic acids, which can accelerate the maturation of beef and help beef sour; Tea contains catechins, which have antioxidant effects, maintain the proper taste of beef, and can also help beef taste better.

1. First of all, pay attention to the choice of beef, it is generally better to use beef brisket or beef tendon meat;

2。Rinse with boiling water first to remove the dirt;

3。Before simmering, sauté the beef with a small amount of oil;

4。When stewing, add some ginger, which can be stewed with potatoes Beef stew tips When stewing beef, you should use hot water, not cold water, because hot water can make the protein on the surface of the beef quickly coagulate, prevent the loss of amino acids in the meat, and keep the meat delicious.

After the fire is boiling, remove the lid and simmer for 20 minutes to remove the odor, then cover and switch to a slight heat to keep the oil slick on the soup noodles at a certain temperature to play a role in simmering. During the boiling process, salt should be added late, water should be added at one time, and boiling water should be added if too little water is found.

The day before stewing, rub the meat with mustard and wash it off with cold water before stewing, so that it not only cooks quickly, but also the meat is tender. A small amount of tea leaves are wrapped in gauze and stewed with beef in the oven, which not only cooks quickly, but also tastes fragrant.

Ingredients: 500 grams of beef, 4 fennel, 2 cinnamon, 50 grams of Sichuan pepper, appropriate amount of cooking wine, 1 piece of ginger, 4 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 handful of green onions, 3 dried chilies.

Step 1: Prepare the ingredients.

Step 2: Soak the beef several times to remove the blood.

Step 3: Add cold water to the pot.

Step 4: Put the cooking wine.

Step 5: Add ginger slices.

Step 6: Blanch the water over high heat and skim off the foam.

Step 7: Put it in a pressure cooker and add spices and cooking wine.

Step 8: Add rock sugar.

Step 9: Add soy sauce, pour in water, put in the green onion knots, and simmer slowly to reduce the juice to the cherry blossom stove.

Step 10: Cut the stewed beef into slices and serve.

Most of the braised pork is made of pork belly, so many people will feel greasy, in fact, it is related to the cooking method, a braised pork with enough heat can completely melt in the mouth, fat but not greasy! It is understood that many friends who feel that braised pork is greasy, when they make braised pork, they often compress the process of cooking a lot in order to save gas and high base, or want to eat quickly, so the finished product looks like braised pork, but the taste is very different! In this issue of the food tutorial, Tianjian Food Square is ready to share with you the correct family practice of braised pork, friends who like to eat braised pork, let's take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 pieces of cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 pieces of green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the sliced pork belly into the pan piece by piece, fry until browned on all sides, fry part of the fat of the pork belly, and then put it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

In this way, a dish of fat but not greasy, melt-in-your-mouth [braised pork] is made.