How is the beef stew delicious, how is the beef stew delicious

Preparation of beef stew.

Ingredients. Moderate amount of beef, it is best to use brisket, and put some ginger slices if you are afraid of fishy smell.

Seasoning. You can add it to your liking, you can put whatever seasoning you like, and if you like sweetness, it's best not to try it.

Wash the meat and cut it into pieces of beef of similar size, but also into larger pieces, as the beef will shrink when cooked.

Put an appropriate amount of cold water in the pot, put an appropriate amount of cold water, put the meat in, blanch the water over medium heat to remove the foam, and use chopsticks to take out the beef while blanching.

When blanching beef, you can heat the pressure cooker first, put more water if you want to drink soup, and put less water if you don't drink soup.

4.Wait for the water to boil before putting the beef in, then put all the seasonings in it, cook it over high heat for about 5 minutes, and then simmer on low heat for 40 minutes to get out of the pot.

Note: When cooking, it must be simmered over low heat to retain the original mellow aroma of beef.

If you want to add salt, wait until the end, otherwise the beef will shrink and not cook, and the taste will be hard.

When cooking, you can add some lotus root, radish, carrot, mushroom, and potato to boil together.

Beef should not be eaten with olives, leeks, brown sugar, not with foods rich in vitamin C, and it is best to avoid eating it with chestnuts.

When stewing meat, the amount of water should be added at one time, in case the amount of water added in the early stage is insufficient, and boiling water must be added when you need to make up.

It is best to use beef that is lean and fatten.

When stewing beef and other meats with umami, do not add chicken essence (chicken essence will affect the natural flavor of the meat), and it is best to use condiments such as beef powder or mushroom essence.

Stewed white radish, but note that the white radish should be boiled in water first, so that it will taste better.

Tomato brisket, you can put a little vinegar in it to make the beef softer.

<> first step: it is very important to choose beef first, and it is best to choose tendon meat. The next step is to soak, after the meat is washed, soak it in cold water, change the water every half an hour, soak it in the morning or in the afternoon, so that the blood can be fully soaked.

Beef is more likely to rot after feeding meat with starch and cooking wine for 1 hour, or add a few slices of shantong or a few drops of vinegar to stew with beef, and you can also add tangerine peel and plum stew beef, which is also easier to rot. The meat is old, and it is generally not easy to burn soft, especially stewed or sauced large pieces of beef, which is time-consuming and fire-consuming, and it does not taste crispy, but when stewing beef, add the tea leaves wrapped in gauze and burn together, and the beef can be stewed and stewed for a long time, and its mellow flavor has not changed at all.

Step 2: Add water and spices for cooking meat, soy sauce, cooking wine, two hawthorns to a pot and bring the pot of seasoning water to a boil. Then slowly put the beef into the pot, the water must be enough, and it must be covered with beef.

When the pot is boiling again, turn to low heat and simmer slowly, about 1 hour. After an hour, add some salt and chicken bouillon, I personally think it will taste better to replace the chicken bouillon with oyster sauce, and simmer for 10 minutes on high heat to let the meat absorb the flavor. Therefore, if you want to stew beef, you can operate according to the above method steps, and you will definitely be able to make delicious beef.

Delicious beef stew method

Ingredients, beef, radish, vermicelli.

Excipients: vegetable oil, salt, dark soy sauce, cinnamon, Sichuan peppercorns, spicy skin, ginger, hawthorn slices.

Method: 1. Wash and wash the beef in a pot under water and boil it.

2. Wash the radish and cut it into pieces, soak the dry vermicelli in cold water until soft, slice the ginger, wash and cut the spicy skin.

3. Heat the oil in a hot pan and heat the oil for 7 minutes, stir-fry the beef to bring out the moisture and fragrance, add the dark soy sauce and stir-fry evenly.

4. Add cinnamon, peppercorns, spicy skin, ginger and hawthorn slices and stir-fry until fragrant.

5. Add radish and stir-fry to bring out the fragrance, (the beef can not be bone-in, the stewing time is short, the carrots can be stewed together, so that the radish absorbs the taste of the beef and is more delicious), heat the water and bring to a boil.

6. Pour into a clay pot and simmer until the beef is 8 ripe (about 80 minutes).

7. Add vermicelli and stew until the vermicelli becomes soft and absorbs the flavor of beef.

9. Add salt and monosodium glutamate and simmer for 2 minutes.

Tips: 1. The vermicelli must not be too soft. In this way, the flavor of the beef broth can be absorbed, and it is cooked and delicious.

2. You can have more beef soup, cook it in a hot pot and eat it, and you can add some vegetables and soy products.

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 fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, 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.

How to make a delicious beef is as follows:

1. When stewing beef, the choice of parts is very important, beef brisket is the best choice, equivalent to the pork belly on the pig, fragrant and rotten after stewing, and there is a layer of fascia in the middle, which can increase a certain taste, it is best to use fresh meat, change the knife to cut it into medium and fast, not too big, not too small.

2. Beef, like pork and mutton, has a certain fishy smell, so it is necessary to do the fishy link, put the beef in a pot of cold water, put in green onion and ginger, two spoons of cooking wine, and slowly heat it over medium and high heat until it boils.

3. With the boiling of water, a large amount of foam will float out of the pot, which are blood, impurities and dirty things, which need to be skimmed out, about 3-5 minutes, take out and rinse with cold water to control the moisture on the surface.

4. It is recommended to use a pressure cooker for beef stew, the efficiency is relatively fast, pour the beef into the pot, pour in an appropriate amount of warm water, put in 1 spoon of soybean paste, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 3 bay leaves, half a slice of cinnamon, 2 star anise, 20 peppercorns, 1 slice of ginger, 2 pieces of rock sugar, 1 pinch of black tea, many condiments have salt, please increase or decrease the amount according to your personal taste, avoid being too salty, which affects the taste.

5. The pressure cooker can be stewed for 15 minutes, the umami is strong, the taste is rich, the feeling of melting in the mouth, it is softer and delicious than the ordinary cooker, the weather is cold, and the friends who like to eat stewed beef, hurry up and take action.

When stewing beef, keep in mind that "4 put 2 don't put it", the beef is soft and rotten, not stuffed teeth, not fishy and not firewood.

The beef must be soaked in clean water.

Whether it's stewed beef shank or beef brisket, remember to soak the beef in clean water for 60 minutes.

We all know that it doesn't matter if it's beef, pork or lamb. A common feature is that it smells of meat. And the ** of this fleshy smell is the blood of the meat itself. So we must remember to soak the beef in clean water for 60 minutes.

Soak the blood in the beef so that the stewed beef has no fishy smell.

Add the acidic seasoning.

When we stew beef, we must not forget to put some hawthorn slices or lemon juice.

The acidic material softens the internal tissues of the beef, so that the stewed beef is not easy to stuff your teeth. It can not only shorten the stewing time of beef, but also make the stewed beef more soft and delicious.

Put in pure grain beer.

When we stew beef at home, a pound of beef can fit into half a bottle of beer.

Two catties of beef can be put into a bottle of pure grain beer, which can not only add flavor to beef, but also remove the smell of beef. It can be said to be a kitchen condiment that kills two birds with one stone! Be sure to remember to put in the pure grain beer. Alcohol-blended beers don't have this effect.

Put black tea. > when you stew beef at home, don't forget to put black tea at the end. Black tea contains more tea polyphenols, which can remove free radicals in beef, so that the stewed beef is more soft and rotten. Moreover, black tea contains a special color, which can make the stewed beef more fragrant and appetizing.

Don't forget that.

When stewing beef, there are two kinds of seasonings that cannot be put in.

You can't put star anise.

When we stew beef at home, we must not put star anise.

The flavor of the star anise is too strong, and one star anise masks the aroma of the beef. In this way, the beef will not taste good. So when we stew beef at home, remember not to put star anise as a seasoning.

Do not put cinnamon. > can't put the second seasoning is cinnamon! Cinnamon bark is the bark of laurel, and this spice has a great fragrance. The beef itself has an umami flavor, and when cinnamon is added, it masks the umami of the beef itself.

It will also affect the color of the stewed beef. Therefore, when you stew beef, you must not put cinnamon as a seasoning.

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

Method] 1. 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 free of 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.

1. First of all, you should be able to choose beef, try to choose those fat and thin beef, which is like the meat of tendons, waist plates, arches, chests, outer loins and other parts. The meat of these parts not only has tendons and skin, but also fat and thin, and the meat is also more bulky after cooking, and it tastes more delicious.

2. When cutting beef, you should also pay attention to the fact that there are lines in beef, and cutting against the lines of the meat can cut off the fiber of the beef, and it will not be so chewy to eat.

3. When frying beef, you can put more oil, and when you fry until 7 is mature, you can pick it up and pour out the excess oil, which will also make the beef taste more tender, but because of the general excessive fat intake in today's society, this practice is not very recommended.

4. When stewing beef, you can add enough water at one time, if the soup is really not enough, you can only heat the water or boil the water, do not add cold water in the middle, otherwise the meat in the pot will encounter cold water, which is easy to shrink and tighten the surface of the meat, and the meat quality will become hard accordingly.

5. The heat of beef stew is also knowledgeable, and it is best to simmer it slowly over low heat, so that the stewed beef can be fragrant and rotten, and the meat quality is not hard.

Beef stew with tomato and potatoes.

Ingredients: 500g beef, 1 tomato, 1 potato, 1 green onion, ginger slices, 1 star anise, 1 bay leaf, half an onion, light soy sauce, cooking wine, oyster sauce, dark soy sauce, salt, rock sugar.

Method: 1. Cut the beef, add green onions, ginger slices, and cooking wine to a pot under cold water and boil, remove and dry for later use.

2. Pour an appropriate amount of oil into the pot, add green onions, ginger slices, star anise, bay leaves and stir-fry until fragrant, pour in the beef and stir-fry for a while, add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce and stir-fry to color, then pour in tomatoes and stir-fry the soup.

3Add an appropriate amount of water, boil and simmer for 40 minutes, add potatoes, onions, rock sugar, and an appropriate amount of salt to taste, continue to cook until the potatoes are soft and rotten, and finally sprinkle with chopped green onions.

1.Wash the brisket and set aside.

2.Cut into cubes (don't cut too small, shrink when cooked).

3.Put an appropriate amount of cold water in a pot, put the brisket pieces into the pot, and blanch over medium heat to remove foam.

4.While blanching, use chopsticks to put the blanched brisket into a basin. (In this way, the blood foam will be cleaner, and there is no need to flush the water to remove the foam).

5.While blanching the brisket to remove foam, heat the pressure cooker and submerge the two knuckles of the meat pieces with water. (If you want to use soup, you can increase the amount of water) and prepare a spice box and other seasonings.

6.When the water is boiling, put the blanched beef brisket into the pressure cooker, pour in a little cooking wine, soy sauce, add green onion knots, ginger slices, thirteen spice packets, a tablespoon of soybean paste and seasoning box. Bring to a boil over high heat, cover the pressure cooker, and simmer over low heat for about 30 minutes.

If the amount of soy sauce and soybean paste is large, you can not add salt, such as adding salt and putting it last).