What should be done with the brisket before cooking

How to make brisket.

Ingredients: 1 pound of beef brisket, 1 carrot, 1/2 onion, 3 garlic seasonings: 1 tablespoon of salt, 1 tablespoon of sugar, 3 cups of water, 2 tablespoons of tomato paste, 3 bay leaves, Method: Step 1.

Cut the beef brisket into cubes, first boil with water, green onion and ginger wine, then remove it and set aside.

Step 2 Cut the carrot into cubes, shred the onion, slice the garlic, put in two tablespoons of hot oil and stir-fry, then add the beef brisket of Kaozhou and stir-fry evenly, then add seasonings and boil, move to the outer pot and simmer for two hours.

Sizzling black pepper brisket.

Method: Ingredients: Brisket.

Excipients: green and red peppers, ginger, garlic, green onions, shallots.

Ingredients: 1 piece of beef brisket, green and red pepper, ginger, garlic, green onion, shallot.

Black pepper sauce: black peppercorns, flour, butter, oyster sauce, dark soy sauce, sugar, chicken broth mix, salt, shallots.

Method: 1, put a little butter in the pot and heat it, put a little flour and fry it and pour it out for later use, put a little oil in the pot, slice the shallots and fry until fragrant, put bay leaves, black pepper grains, pour in an appropriate amount of water, put the fried flour, use oyster sauce, chicken powder, sugar, salt, seasoning and cook for a while, and then use dark soy sauce to adjust the color, cook the juice to remove the slag and set aside (this time I put more black pepper grains in this, otherwise I will stir up the slag inside, and the taste will be stronger).

2. After rinsing the surface of the beef brisket, wipe off the water with kitchen paper, sprinkle a little salt on the surface, and cut it into coarse grains for later use.

3. Cut the green and red peppers into cubes, slice the shallots, ginger and garlic, and cut the green onions into sections.

4. Heat the pan, first put the slightly fat part of the brisket, then put the others, fry the two sides to change color and then fry for a while to take out, the other side of the iron plate is hot, the pot of frying beef will be fried with the oil inside the shallots, ginger and garlic, green and red peppers, green onions, and then poured on the hot iron plate.

5. Put the fried beef brisket on the iron plate, heat the black pepper juice and pour it on the brisket.

1.Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil; Beef stew is a good way to preserve nutrients. 2.

The night before boiling the old beef, the beef is coated with a layer of mustard, and the next day it is rinsed with cold water and then boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat quality becomes tender, the color is good and the taste is beautiful, and the aroma is tangy. 3.When braised beef, add a little snow mushroom to make the meat delicious.

4.The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut crosswise, and the long fibers should be cut off, and not cut along the fibrous tissue, otherwise it will not only be unable to taste good, but also chew.

5.Beef is easy to turn black when blown by the wind, and then spoil, so care should be taken to store it. [1

Beef brisket and tomato stew! Beef brisket sauce first in a pot with tomatoes!

1. Beef brisket and tomato soup.

Peel the onion and then wash and cut it into large pieces, at the same time wash the green peppers, tomatoes, and king oyster mushrooms respectively and cut them into pieces, pour an appropriate amount of oil into the pot, and then put the cinnamon, bay leaves, and ginger slices into it and stir-fry until fragrant, and then pour in the brisket quickly, fry the brisket with fine heat until golden brown, and then pour the fried brisket pieces into the casserole, remember to leave the bottom oil in the pot. At the same time, pour the onion pieces into the wok, stir-fry until fragrant, and then pour cooking wine and homemade tomato sauce into it and stir-fry evenly, then pour the fried onion into the casserole and add an appropriate amount of water to it, the amount of water should not exceed the ingredients, and then stew over low heat for about 40 minutes, and then pour the tomatoes and oyster mushroom pieces into it and simmer over low heat for 10 minutes, and then put the refined salt and green pepper pieces into it and cook for 5 minutes, and then serve it in the pot after cooking.

2. Stewed beef brisket with yuba.

Wash the brisket and cut it into pieces, then blanch the blood with hot water, and prepare ginger, green, red pepper, star anise, grass fruit and other ingredients at the same time, soak the bean curd and then cut it into sections, put an appropriate amount of oil in the pot and heat it, and then put the bean paste and chopped pepper into it and stir-fry, fry the red oil, and then put ginger slices, beef, beer 1 listen, dark soy sauce, star anise, grass fruit and other spices, stew until the beef becomes soft, and then put the yuba in, it is best to put the green pepper into the pot.

3. Stewed beef brisket with tomatoes.

Wash the beef and cut it into mahjong pieces, then soak it in cold water for about half an hour, wash the tomatoes and peel them and cut them into pieces, wash the onion and cut them into small cubes, then put the beef brisket into the pot and add an appropriate amount of cold water to it, the amount of water should not exceed the meat pieces, and then pour the cooking wine in, and then skim off the foam after boiling over high heat, and then take out the meat pieces. Pour oil into the wok and heat it, then add the green onions, ginger slices, and diced onions to fry until fragrant, then pour in the tomato pieces and stir-fry evenly, then turn to low heat and stew until the tomatoes are soft and rotten, and then put the beef pieces, light soy sauce, sugar substitute, and tomato sauce into it and stir-fry evenly, and add an appropriate amount of water to boil over high heat, and then turn to low heat and simmer for about an hour and a half, and finally add salt and monosodium glutamate to get out of the pot.

Food attack ingredients: 600g beef brisket, 2-3 tomatoes, 2 potatoes, half an onion;

Ingredients: appropriate amount of tomato paste, appropriate amount of green onion, ginger slices, garlic, star anise cinnamon bay leaf, 1 grass fruit, appropriate amount of salt and sugar;

Method. 1. Cut the brisket into 2 cm cubes;

2. Blanch the beef brisket under cold water to remove the blood foam, wash the blanched beef brisket with hot water to remove the foam, drain the water and set aside;

3. Put the blanched beef belly into the pot, add enough water, a little ginger and two or three green onions, and stew for about an hour after boiling;

4. When stewing the brisket, prepare the seasonings, green onions, garlic, star anise, cinnamon bay leaves and grass fruits;

5. Wash the onion and cut it into crescent slices, peel and wash the tomato and cut it into petals;

6. Stew for an hour, take out the beef brisket, drain the soup and set aside, do not use the green onion and ginger, and keep the soup of the stewed beef brisket;

7. Put the wok on the heat, add a little oil, after the oil is hot, add the brisket and stir-fry for a few minutes until the brisket is slightly oily (this is the key step for the brisket in the tomato brisket to taste fragrant);

8. Add the prepared seasoning and stir-fry the fragrance;

9. Add tomatoes and onions and stir-fry for a few minutes until the tomatoes are soft, and stir-fry the soup;

10. Then add an appropriate amount of tomato sauce and stir-fry evenly (this is the key step in the thick and delicious tomato brisket soup);

11. Add the soup of the stewed beef brisket, bring to a boil over high heat, then turn to low heat and simmer for about 40 minutes;

12. When simmering the tomato brisket, peel and wash the potatoes and cut them into pieces;

13. After the tomato and brisket simmer for about 40 minutes, add the potatoes and continue to simmer;

14. Simmer until the potatoes are soft and the soup is thick, add an appropriate amount of salt and sugar, and stir-fry evenly.

<> has a high rate of water loss. Normally, you should eat more meat for energy. Meat is a nutritious meat that quickly replenishes nutrients and reduces calories.

It contains a high-quality protein consisting of 20 amino acids, B vitamins, minerals, carbohydrates, sarcosine, and other nutrients. Although slightly more expensive, you'll usually eat two or three meals and you'll feel your body energized.

We usually eat yellow meat. The color of yellow meat is usually brownish-red or dark red, the fat is yellow, the muscle fibers are thick, and there is no fat inclusion between the muscles. We had better go to a regular butcher shop or supermarket.

In short, beef is highly nutritious. Eating more beef is indeed good for your health, but many people have difficulties in the process of making beef because if you cut the lean meat into pieces and then fry it, the meat will easily fry old, and if it is thick, needless to say, it will be pasted off and may not be cooked. In short, it has a big impact on our eating experience.

The taste is also unique, but among the many beef and veal practices, fried meat is also a special domestic practice. However, there are techniques to fry beef, which is soft, but not wood. It has a soft taste.

Although we mastered it, the fried meat tasted particularly delicious. So let's take a look at how to make fried beef. Frying beef is my home-cooked recipe.

The choice of meat is tender meat. Chop the ginger and garlic powder, add black pepper, onion, white eggs, starch, salt, aged wine and soy sauce, stir and marinate for one hour, refrigerate in the refrigerator for ten minutes. Add pickled mustard and green onions to the deep-frying.

Basically, the meat is tender and you can't taste the meat!

Then put it in a bowl, add some alkali and melt it with hot water. When the mixture is particularly homogeneous, we put the prepared alkaline water in the meat bowl and then activate it evenly. In this way, the slices of meat can expand quickly and may increase the water absorption of the beef.

Water scarcity is also particularly good, and the meat does not dry out and get old.

I think the best way is to simmer over low heat and add more spices, so that the result will be more delicious.

First process the brisket, then clean it, cut it into pieces, put the brisket in the pot, boil the blood water, then clean it, heat the oil from the pot, add the green onion, ginger, garlic, onion, fry the fragrance, add star anise, dried chili, cinnamon, then put in rock sugar, then put in the brisket, put in some cooking wine, add some water. Add some light and dark soy sauce. Simmer for a while and you're done.

Beef brisket is a common ingredient, which can be stewed, braised in soup, or even made into beef noodles, etc., and the more classic brisket home-cooked dishes include braised beef brisket with potatoes, and can also be made into tomato brisket, beef brisket stewed radish. No matter which way it is, if you want to make the brisket taste more tender and delicious, what you must do is to soak the brisket for more than half an hour, squeeze out the blood water and cut it into pieces, blanch it in a pot under cold water and roar for later use, such a brisket is not easy to get old.

1. Beef brisket and tomato soup.

Peel the onion and then wash and cut it into large pieces, at the same time wash the green peppers, tomatoes, and king oyster mushrooms respectively and cut them into pieces, pour an appropriate amount of oil into the pot, and then put the cinnamon, bay leaves, and ginger slices into it and stir-fry until fragrant, and then pour in the brisket quickly, fry the brisket with fine heat until golden brown, and then pour the fried brisket pieces into the casserole, remember to leave the bottom oil in the pot. At the same time, pour the onion pieces into the wok, stir-fry until fragrant, and then pour cooking wine and homemade tomato sauce into it and stir-fry evenly, then pour the fried onion into the casserole and add an appropriate amount of water to it, the amount of water should not exceed the ingredients, and then stew over low heat for about 40 minutes, and then pour the tomatoes and oyster mushroom pieces into it and simmer over low heat for 10 minutes, and then put the refined salt and green pepper pieces into it and cook for 5 minutes, and then serve it in the pot after cooking.

2. Stewed beef brisket with yuba.

Wash the brisket and cut it into pieces, then blanch the blood with hot water, and prepare ginger, green, red pepper, star anise, grass fruit and other ingredients at the same time, soak the bean curd and then cut it into sections, put an appropriate amount of oil in the pot and heat it, and then put the bean paste and chopped pepper into it and stir-fry, fry the red oil, and then put ginger slices, beef, beer 1 listen, dark soy sauce, star anise, grass fruit and other spices, stew until the beef becomes soft, and then put the yuba in, it is best to put the green pepper into the pot.

3. Stewed beef brisket with tomatoes.

Wash the beef and cut it into mahjong pieces, then soak it in cold water for about half an hour, wash the tomatoes and peel them and cut them into pieces, wash the onion and cut them into small cubes, then put the beef brisket into the pot and add an appropriate amount of cold water to it, the amount of water should not exceed the meat pieces, and then pour the cooking wine in, and then skim off the foam after boiling over high heat, and then take out the meat pieces. Pour oil into the wok and heat it, then add the green onions, ginger slices, and diced onions to fry until fragrant, then pour in the tomato pieces and stir-fry evenly, then turn to low heat and stew until the tomatoes are soft and rotten, and then put the beef pieces, light soy sauce, sugar substitute, and tomato sauce into it and stir-fry evenly, and add an appropriate amount of water to boil over high heat, and then turn to low heat and simmer for about an hour and a half, and finally add salt and monosodium glutamate to get out of the pot.

How to do it in the year of the ox? Clean the beef brisket, add the cooking wine, remove the cooking wine, add tomatoes to the pot and stir-fry, then pour in the brisket and stir-fry and add seasonings.

Simmer in a pressure cooker.

Ingredients: 800g beef brisket

Excipients: appropriate amount of ginger, appropriate amount of salt.

1. Prepare beef brisket and tendon.

2. Wash the brisket and blanch in a pot.

3. Pick up, wash and cut into pieces.

4. Cut the brisket.

5. Cut the ginger into large pieces and have more ginger.

6. Put the blanched beef brisket into the voltage cooker, put an appropriate amount of water, and put the ginger slices in, and cover the pot to put an appropriate amount of salt in it at the same time.

7. Adjust the highest gear for stewed hoof tendons.

8. When the time is up, it will automatically trip, wait for decompression, if you feel that it is not soft enough, you can cook it again.

9. Finished products.

Milk needs to be simmered over low heat for an hour before it rots, and here's how to do it:

First, the materials. Beef brisket, white radish, ginger slices, green onions, 20g Sichuan pepper, star anise, grass fruits, bay leaf tangerine peel, 20g sand ginger slices, 10g licorice, 10g cinnamon

Second, the preparation of beef brisket in clear soup.

1. First put the spices into a pot of water, add ginger slices and green onions, add rock sugar, salt, chicken powder, Shao wine, sesame oil, and boil into white brine juice.

2. The left is the beef show, the right is the brisket, the beef show is refrigerated, and the brisket is fresh so the color is not the same.

3. Get a $5 beef brisket spice packet in one pack.

4. Wash the brisket, add ginger slices and green onions in boiling water, and cook the brisket together for 15 minutes.

5. Scoop up the beef brisket and put it in the brine juice and cook it in a pressure cooker for 15 minutes, then add the white radish and cook for 5 minutes.

6. Cut the beef brisket, add water to the beef brisket juice, boil it again, add some chopped green onions and coriander, and it's done!