What is it like to make braised beef with Wagyu beef?

Using Wagyu beef to make braised beef will seem more wasteful.

Because Wagyu beef is fat and thin, it generally tastes better when fried. Because the fat part of the beef and the meat have a perfect aroma at high temperatures.

Braised pork is mostly beef brisket or pure tendon meat. The process of braising is focused on stewing, so that the advantages of Wagyu beef cannot be played at all. Stewing for a long time, for Wagyu, is not very good, and the taste is very average.

Personally, I think it's a wasteful experience.

Wagyu beef definitely tastes better than ordinary braised beef, because the Wagyu beef itself is delicious and nutritious. Braised beef made from Wagyu beef will be more delicious, but Wagyu beef is really not suitable for braised beef, it is more suitable for grilled meat or sashimi. Wagyu beef is also more expensive, and if you make it so flavorful, it will overshadow its deliciousness.

Braised beef with Wagyu beef is a very happy, delicious dish, the river meat quality is very distinct, and the taste is very good, the raw materials of Wagyu beef are very expensive, and the use of this raw material to make braised pork, ** will be very expensive, the cost of ingredients is very high.

It is very luxurious to make braised beef with wagyu beef, and it cannot be destroyed casually, although making braised beef is a very good choice, but most people will not make this expensive meat to make braised beef, he makes steak, so it is used to make braised beef, it feels very luxurious, and braised beef is a very refreshing experience. Because the meat made of braised beef is very tender and tough, especially the braised beef made from Wagyu beef, it is delicious, bright in color, and full of recognition, which makes people feel very refreshing to eat, so it is said that braised beef made with Wagyu beef must taste good.

To make braised beef from Wagyu beef, you should use beef shank, cut it into two-inch pieces, and then stir-fry it in sugar. Add green onions, ginger and garlic, spices, bay leaves, Sichuan pepper light soy sauce, dark soy sauce, appropriate amount of salt, etc. to stew, and use a little water starch to collect the soup. After coming out of the pot, the braised beef is tender and fragrant, and it is very delicious.

If you use Wagyu beef to cook braised beef, it can be said that it is a top-quality ingredient to cook braised beef, which is a very high experience, and relatively speaking, the braised beef cooked with such ingredients is more delicate in taste, and relatively speaking, it is more delicious than ordinary beef.

Use Wagyu beef to make braised beef, this kind of beef, the meat itself is relatively tender, and if you use it to make braised beef, the taste will definitely be different.

First of all, the meat of this Wagyu beef is the best beef, so when we use this kind of noodles, the texture will be relatively chewy, and if the seasoning is appropriate, it will taste extraordinary.

The experience is just so delicious that you can't stop. Adults, the elderly, and children all rushed to eat, two catties of meat, and there were dishes such as carrots in it, and it was gone after a while. I can't even eat as a cook.

The taste is very delicious, add coriander when out of the pot, and the beef must be stewed until soft and delicious, this dish can be served with rice, it is not too beautiful.

The meat is delicious, and the meat is delicate and tender, you can make a very delicious braised beef with Wagyu beef, it feels different to eat, it is simply amazing, the quality of Wagyu beef is very delicate, the taste is delicious, you can fry and eat, the taste of beef is particularly strong, and it is more nutritious.

Braised beef made from Wagyu beef tastes the same as ordinary braised beef, but the taste is softer in the mouth, and the meat is very fluffy without stewing for a long time. I use Wagyu cattle from Longjiang County, Heilongjiang Province, and the breeding cattle Australia is Wagyu, which is bred in China. Add a picture of the Wagyu beef neck I stewed the other day.

There is no difference between using Wagyu beef to make braised beef and using ordinary beef to make braised beef. Because we use the same kind of beef, and the taste of beef is the same when cooked, because the taste of beef is more special, we generally use a lot of spices to flavor it, and the final taste is agreed.

Ingredients: 1000 grams of beef (brisket). Seasoning:

2 green onions, 5 slices of ginger, 45ml of light soy sauce, 15ml of dark soy sauce, 30ml of white wine, 20g of brown sugar, 2 star anise, 1 grass fruit, 10 Sichuan peppercorns. Method: 1. After washing the beef, cut it into small pieces of 2-3 cm square, add water to cover the surface of the beef, then put in peppercorns and soak for 45 minutes; 2. Pour out the soaked blood and drain the beef thoroughly.

Add a small amount of oil to the pot and cook until it is 3 hot, put in the beef pieces and stir-fry, the water will come out halfway, at this time, turn the heat to medium heat, and continue to stir-fry until the water is dry.

Process: Stew. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking steps:

0.Material Collection Diagram:

1.After washing the beef, cut it into small pieces of 2-3 cm square, add water to cover the surface of the beef, then add Sichuan peppercorns and soak for 45 minutes.

2.Drain the soaked blood and drain the beef thoroughly. Add a small amount of oil to the pot and cook until it is 3 hot, put in the beef pieces and stir-fry, the water will come out halfway, at this time, turn the heat to medium heat, and continue to stir-fry until the water is dry.

3.After the beef is fried until it changes color and the water is dry, add the white wine, green onions, and ginger slices and stir-fry well.

4.Pour in the dark soy sauce and light soy sauce and stir-fry until colored, then reduce the heat to medium-low heat, then add brown sugar and stir-fry until the color becomes darker.

5.Put the fried beef into the soup pot, fill it with water, add star anise, grass fruit and bring to a boil over high heat, turn to low heat and simmer for 2 hours until the beef is crispy.

Cooking Tips:

Braised beef is best made with beef brisket, which is tender and has a layer of fat, and it is delicious and juicy. Of course, you can also use beef keys, which are elastic and have more tendons, and they are very chewy when burned.

Soak the beef you bought in water, and put peppercorns or ginger slices in the water to have a good effect of removing the smell and tenderness. After soaking, the blood is discarded, and the beef should be drained thoroughly. If there is a lot of water out of the beef during the stir-frying, it is best to pour out the water, otherwise the meat will become very old when the water is dry.

Braised beef is also a home-cooked dish, and each family has its own recipe. In my opinion, the braised pork made with the simplest seasoning is often the most original. Dark soy sauce and brown sugar both have the effect of coloring and flavoring, but light soy sauce must not be omitted, in addition to a certain salty taste, light soy sauce can be paired with dark soy sauce to enrich the taste, and the taste will be more fragrant.

Try to put as little salt as possible in this kind of dish, because the more it is stewed in the end, the more flavorful it is, but as the soup decreases, the taste will also be very salty, so after adding light soy sauce, you don't need to put salt, if you have a heavy mouth, you can taste the beef after it is stewed and then seasoned.

The rest of the braised beef soup is especially fragrant when it is cooked directly with bibimbap or boiled noodles, or it is especially delicious to cut a few pieces of tofu, potatoes, and shiitake mushrooms and cook them together.

How to make braised beef with a better texture and delicious taste?

Material. Ingredients: Brisket.

Excipients: 1 piece of ginger, 2 star anise, 1 grass fruit, 1 spoon of sugar, 2 spoons of bayberry wine, appropriate amount of green onion, appropriate amount of Sichuan pepper.

Steps. Steps.

Here's how. Step 1

Cut the beef brisket into cubes, put it in a large bowl with Sichuan peppercorns, soak it in water for about 20 minutes, soak it in blood, pour out the blood, and drain the beef. If there is a lot of blood, you can change the water halfway and blanch it. Chop 2 slices of ginger, put the beef in a pot of clean water, boil and continue to cook for five or six minutes, scoop up the beef and drain it for later use.

Step 2 Wash the pot, add 2 tablespoons of oil, add the drained beef, ginger slices, green onions, stir-fry over medium heat, pour in 2 tablespoons of bayberry wine while stir-frying, add 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, and stir-fry evenly.

Step 3: Stir-fry the beef until the color is even, add water to cover the beef, add the star anise box grass fruit, boil and transfer to the casserole, cover, turn to low heat and simmer for more than 2 hours, until the beef is soft and rotten, turn to high heat to reduce the juice. At this time, you can taste filial piety, such as saltiness, and add an appropriate amount of salt to taste.

Practice 2. Ingredient breakdown.

Ingredients. 1000 grams of beef chain meat.

Accessories. A spoonful of hot pot base.

1/2 teaspoon of bean paste.

Red pepper to taste.

Two green peppers. Cooking wine to taste.

Rock sugar to taste. Garlic heads to taste.

Seasoning:Oil to taste.

Salt to taste. Appropriate amount of chicken bouillon.

Appropriate amount of oyster sauce. Pepper to taste.

Medium-spicy taste. Burning process.

Half an hour takes time.

Advanced difficulty. Steps to prepare braised beef.

Prepare the beef and wash it.

Cut into large pieces. Heat the oil, simmer over low heat, add rock sugar and boil the sugar.

When the sugar is slightly yellow, add the hot pot base and bean paste.

Stir out the red oil. Add the beef cubes and the cooking wine and stir-fry evenly.

Transfer to an electric pressure cooker.

Press for 20 minutes.

Heat the oil in another pot, add the chili pepper and garlic and stir-fry until raw.

Pour the stewed beef into the pot and stir-fry evenly, add salt, chicken essence, oyster sauce and pepper to taste, stir-fry evenly and remove from the pot.

First, prepare the ingredients and seasonings. Second, cut the fatty pork into pieces. Third, put the cut meat pieces in a pot under cold water, and remove them from the pot to a boil. Fourth, put oil in the oil pan, add seasonings, add red wine, light soy sauce and other sauces. Fifth, reduce the juice over low heat and put it on a plate.

This delicious recipe is not difficult, cut the beef into pieces, marinate them in advance with cooking wine, ginger, and peppercorns, put oil in the pot, add sugar, pour the beef pieces into it, color, and fry it after completion.

The recipe is very simple, first cut the meat into pieces, then fry the sugar in the pan, and finally pour the meat into the pan and stir-fry for 2 3 minutes.

This dish is not difficult, first cut the meat into pieces, then fry the sugar color, and finally stir-fry the meat in the pan for two minutes.

Pour out the frying oil, leave 1 teaspoon of oil in the pan and heat it, stir-fry the dried chili peppers until fragrant, add the tangerine peel and stir-fry until fragrant, then add the green onion and ginger and stir-fry well. A green onion, half a piece of ginger, a little Sichuan pepper, two or three large ingredients, a nutmeg, a small handful of rock sugar, a little dried chili, three spoons of light soy sauce, two tablespoons of soybean paste, and an appropriate amount of salt.

Put a little oil in the pot, add ginger slices, garlic, dried chili peppers, star anise to burst the pot, pour in the prepared sauce after the fragrance, then pour in the blanched beef, stir-fry, make the beef pieces evenly wrapped in the sauce and boil the water over high heat, put the soup into the general braised meat, you can also use the sauce beef tendon, tomato, cover with medium heat for 40 minutes, and then take out the beef and slice. Put the noodles in the soup, heat on high for 5 minutes until boiling, take them out and put them on the beef slices. The blood in the beef will float back to the surface, skim out the foam, and then remove the blanched beef cubes, taking care not to turn off the heat.

Speaking of braised beef noodles, the first thing that comes to Lao Mai's mind is Master Kong's braised beef noodles ......In fact, the real braised beef noodles are made of beef tendon, cut noodles, and tomatoes as the main materials, and the selection of braised beef is also the key, and it is better to choose a piece of beef brisket to make beef noodles. Add wide water to the soup pot, put in the whole blanched beef, add green onion and ginger, Sichuan pepper, cooking wine, green onion and ginger a little salt, cook until 8 mature, take it out and let it cool for later use. The taste is excellent, it is a traditional Chinese noodle dish.

The so-called braised beef noodles, the essence must be this beef. As far as the old corn knows, there are some methods that blanch the beef ribs first, and then rinse the blood and foam after scooping them out. Then fry chives, ginger, garlic, spicy bean paste and peppercorns in sesame oil, add water, season and add star anise, then add beef and stew for 1 hour.

Finally, slice the beef.

Put in a pot and simmer. Slowly simmer in the pot to bring out the flavor of beef, which will be more delicious.

Cut the beef into pieces and heat the oil in a spare pot, add rock sugar and fry the sugar color, then add the beef and stir-fry evenly, finally add water to cover, add light soy sauce, oyster sauce, chicken essence, salt, star anise, cinnamon, bay leaves, green onions, ginger, garlic, rock sugar, boil over high heat, turn to low heat and simmer until the soup becomes less and then reduce the juice.

Preparation of braised beef.

Cut the beef into large pieces and remove the large pieces of fat and set aside. Remove from the heat and stir-fry over low heat to remove the water. At the end of the frying, all the blood in the meat escapes, and the meat is cleaned and set aside.

Stir up the pot again and add the cleaned beef and spices. Stir-fry until fragrant, add dark soy sauce, salt and water, and bring to a boil. After boiling, turn to the pressure cooker and set for 10 minutes.

Cut the radish into large pieces and stir-fry the radish with the oil made from the fat oil that has just been removed from the beef. Pour in the beef stewed in the pressure cooker. Cover the pot and bring to a boil over high heat, reducing the heat to medium.

Add the green onions before the juice is reduced, stir-fry a few times until the green onions are soft.

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

2. Heat an appropriate amount of oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant.

4. Then 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.

Summary: 1. After the beef is cut into pieces, it needs to be soaked for a while to soak away the excess blood water, so that the meat is tender and free of impurities 2. Then blanch the pot with cold water, the purpose is also the same as above 3. In the process of making braised beef, drop a little balsamic vinegar, which not only tastes particularly fragrant, but also the beef is easy to cook 4. Beef is rich in nutrients such as protein and amino acids, which is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and has a good impact on growth and development and postoperative, People who recuperate after illness are particularly suitable for replenishing blood loss and repairing tissues. In addition to warming the stomach and driving away the cold, eating beef in the cold winter also has the effects of nourishing the spleen and stomach, strengthening the muscles and bones, and dissolving phlegm and wind.