When marinating beef, what steps should be done, the beef is not firewood or fishy, and it is not wo

Some people think that the braised beef they make is not delicious, the taste is not good, and the taste is not very good, but in fact, it is not difficult to make a good stewed beef, as long as you master the appropriate steps. Share experience, when marinating beef, the beef is more tender and not fishy, not as bad as the marinated beef sold outside! I learned from a friend that the spices and condiments are relatively simple, but the taste and taste are very good, and I have been doing this since I learned it, and my relatives like to eat it very much.

This trick is especially suitable for home homemade, no need to prepare too many spices, especially simple and practical, sharing the practice allows you, friends who like to eat braised beef to do it as soon as possible, and know that you don't have to worry about making braised beef during the Spring Festival, which is much more cost-effective than buying.

To make braised beef, it is recommended to buy beef tendon meat, and the braised beef made from this part of the meat is the most delicious and beautiful. Soak the beef in cold water, at least four hours, after a long time of soaking, the blood hidden in the beef can be discharged, otherwise there is too much blood, and the beef will smell fishy, and after soaking, it is easier to stew the beef, and the beef is more tender.

During the soaking period, it is recommended to disassemble and replace the cold water several times, so that the soaking effect is obvious. After soaking, scoop up the clean beef and put it in the pot, add cold water, ginger slices, Dongru, rice wine, drive away the red boil, boil until boiling, the dirty white foam comes out, skim off with a shovel, continue to cook for five minutes, and the beef is cleaner after the water.

Clean up the beef after it is watered, drain the water and put it in a larger basin, put ginger slices and dongru on a small plate, continue to grasp and mix with your hands, and then pour appropriate light soy sauce and some peppers, and pour it into the beef after mixing. Rub the beef with your hands to make it more flavorful, then cover and refrigerate for a few hours before the beef tastes.

Scoop up the marinated beef and put it in the pot, add a certain amount of boiling water, add light soy sauce, dark soy sauce, old rock sugar, edible salt, ginger slices, green onions, sesame peppers, dried chili peppers, after boiling, taste the saltiness, more salty, too light, and then put salt.

Then adjust to a simmer and simmer, you can also transfer to the pressure cooker to press, which can greatly shorten the stewing time, after stewing, do not move the outer lid, let the beef soak in the sauce, cool down, soak it again for a few hours, so that the marinated beef is ready. If you want the cut beef to look good, you can also wrap the beef tightly with plastic wrap and put it in the refrigerator to refrigerate, so that the cut beef is particularly beautiful, you can try it.

You have to get it with salt and chicken essence first, and you must also massage him, and then apply plastic wrap and freeze for about half an hour. You can add a little green pepper to remove the fishy smell. Marinate in an air fryer.

The beef must be cleaned many times, soaked for half an hour, the beef must be blanched, the green onion must be added when blanching, the ginger slices must be added, the stewing time must be longer, and these steps must be done well, and the beef will be particularly delicious.

First of all, it must be soaked, so that it can remove the blood inside, and the pot should be cooled under water, so that the blanching effect will be better, and the blood foam can be effectively removed.

To blanch in advance, and after blanching can not be too cold water, in the brine to add soybeans, hawthorn, tangerine peel, and first with high heat to boil, and then change to low heat, slow cooking, stewing time to be long, so that the beef is particularly delicious.

The practice of beef stew is not firewood and tender:

1. Soak the fresh beef to remove the blood water, then prepare a pot of cold water, put in the beef, add ginger slices and cooking wine, bring to a boil over high heat, skim off the foam after boiling, scoop up the beef and soak it in cold water for a while for later use.

2. Put in the beef again, add all the ingredients prepared in advance, pour water and cover it, bring to a boil over high heat, turn to low heat, and simmer for 2 hours.

3. When the time is up, turn off the heat and remove the juice from the pot when there is about one-third of the soup left.

4. Don't take out the marinated beef in a hurry, you can let it stand for an afternoon or overnight, and then take it out and put it in refrigeration, it is more convenient to cut the meat after refrigeration! The marinade can be saved and put in the refrigerator to keep it fresh, as an old soup for the next stewed beef!

Heartwarming tips].

1. Be sure to choose beef tendon meat, which is the most suitable for marinating.

2. Blanch the beef in a pot under cold water, so that the blood foam and peculiar smell can be fully removed.

3. After blanching, rinse and soak in cold water to make the meat firmer.

4. The remaining marinade is cooled and stored in a container sealed in the refrigerator for preservation, which can be used repeatedly, and only need to add water and spices when used next time, if you don't do it for a long time, put it in the freezer.

5. Put the marinated beef in the refrigerator and refrigerate, you can cut it thinner!

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When marinating beef, these 3 steps are indispensable, the beef is tender and flavorful, no firewood, no fishy and no stuffed teeth! If you like it, remember to like and follow

Several indispensable steps of braised beef:

The first step: beef must be selected well, preferably the best beef tendon meat, because this kind of meat has good toughness, tender and delicate meat, and an appropriate amount of tendon, and the taste will be better. In fact, the most important thing is that this kind of meat is not easy to break up after it is marinated.

The second step: When making braised beef, you must remember to marinate the beef in advance, prepare the appropriate amount of spices or ingredients, marinate the beef in advance, and marinate the beef in almost one night.

The third step: that is the last step to cook beef, that is, braised beef, don't just add water, remember to put a little more liquor, so that it is good to remove the fishy flavor and freshness, so that the beef is more fragrant and delicious. There is also a good grasp of the heat, boil the fire, replace it with medium-low heat, and marinate it until the beef can be easily inserted by chopsticks, so that it means that the beef is marinated.

Tips: Pork is too ordinary, mutton has a smell, so beef is more delicious, the meat is tender, delicious, and has high nutritional value, which can provide us with rich protein, amino acids and calcium and other substances, whether it is a child in the growth period or an elderly person, it is very good to eat more.

The first step is to cut the prepared beef into long strips, rinse it with water, and then soak it in clean water for 1 hour. The second step is to add water to the pot, after the water boils, put the soaked beef into the pot, blanch the water, rinse the foam with warm water after taking it out, and then put the head into the cold water prepared in advance with ice cubes to cool quickly; Step 3: At the same time, prepare star anise, Sichuan pepper, tangerine peel, rock sugar, and chopped ginger slices and garlic, put the beef into the clay pot, add the prepared ingredients, add an appropriate amount of water, and slowly cook over low heat; Fourth, after about an hour and a half, you can turn off the heat, don't take it out in a hurry, take it out after soaking the beef for a night, put it in the refrigerator for a while, take out a piece, cut it into thin and moderately thick slices, slightly lower the temperature, and place it on a plate;

Beef is easy to firewood, add it when marinating, smooth and delicious, not firewood and not old.

Ingredients: beef tendon meat, a piece of rock sugar, a spoonful of salt, a spoonful of dark soy sauce, two spoons of light soy sauce, a spoonful of cooking wine, Sichuan pepper, star anise, cinnamon, bay leaves, angelica, cumin, tangerine peel.

Production method: First of all, the most important thing about braised beef is the choice of ingredients, and the beef Jianzi meat is also very strong because of the fascia, and the taste of cooking is also very strong, so it is perfect to use it to make braised beef, and then put the beef bought back into the water to rinse, and then put it in the pot, add an appropriate amount of water, boil it over high heat, and turn the beef with chopsticks halfway, so that it can be heated more evenly, and it can be stewed for about three minutes, which can remove the fishy smell of beef. It can also drain the blood and water inside.

Then put the pepper, star anise, cinnamon, bay leaves, angelica, cumin, tangerine peel, put it in the water and rinse it, then put it in the spice bag and put it in the pot, add water to simmer for 10 minutes, wait until the soup in the pot slowly changes color and exudes fragrance, put the beef into the pot, add a piece of rock sugar, light soy sauce, dark soy sauce, cooking wine, simmer for an hour on low heat, and finally when it is about to come out of the pot, add salt and continue to simmer for 10 minutes. Remove the soaked beef, air dry for two hours and then slice.

3 tips: 1. The choice of braised beef ingredients is very important, it is best to choose beef tendon meat with more fascia, so that the cooked taste will be better, and the color of the cut beef will be more full.

2. Before the beef is boiled, it is best to put it in a pot under cold water and put it in the pot for blanching, which can remove the fishy smell of the beef and drain the blood inside.

3. Put a piece of rock sugar in the brine, so that the meat of the beef will not be so hard, and the taste of the marinade is also very delicious.

In the process of marinating beef, we must add an appropriate amount of cooking wine, and then put in an appropriate amount of green onions, ginger slices, and star anise, only in this way can the marinated beef be not firewood or fishy, and the taste will be better.

The first thing is to marinate the beef first, then put it in the pot, and then stew it, add some of your favorite ingredients, add star anise, cinnamon, bay leaves, and simmer over low heat, which is very flavorful.

Do you want to be braised beef without firewood or fishy? Be sure to soak the beef in water for three hours. Change 5 times in the middle.

This can ensure that the beef is marinated and not fishy, and the beef must be marinated on low heat throughout the whole process. After cooking, soak in a pot for three hours. The beef marinated in this way is neither firewood nor fishy.

I'm glad to be able to answer your question, and I'll use my years of research on dishes to talk about whether beef needs to be marinated in old marinade first, and how to make it delicious.

Beef is a kind of meat that people like to eat, especially sauce beef, with less fat and more lean meat, and you won't feel tired after eating. First of all, it is necessary to know what part of the meat is needed to make the sauced beef, and it must be that the front tendon, back tendon, and beef brisket part are sauce to be delicious.

With my years of hands-on operation and experience, the sauced beef does not need to be marinated in advance, not to mention the old soup to marinate? Raw beef has a lot of bacteria, and if it is soaked in the old soup, the old soup will spoil. Especially in the summer, the meat will spoil in a short time.

The old soup and meat are wasted, the old soup is the essence of the last pot of sauce meat, and a part of the marinated meat is poured in, so that the marinated meat will be more fragrant. Not only can it not be marinated in advance, but it cannot be blanched, because the taste of beef is not tender after blanching, and its protein has coagulated, and it is not easy to taste. Before the sauce meat, soak the beef shank or beef brisket in clean water for 2 hours to completely soak out the blood in it, so that the color is beautiful and the smell is reduced.

Let me introduce my method of sauce beef:

Ingredients: 10 kg of beef shank, 5 kg of beef brisket (with a little oil to increase the fragrance), 600 grams of yellow sauce, a little green onion and ginger, an appropriate amount of salt, an appropriate amount of monosodium glutamate, 16 grams of ingredients, 7 grams of Sichuan pepper, 11 grams of angelica, 2 nutmeg, 4 grams of cloves, 11 grams of cinnamon, 11 grams of sand kernels, 6 grams of bay leaves, an appropriate amount of straw mushroom dark soy sauce, and an appropriate amount of cooking wine.

Production process: 1. Put a grate in the pot to prevent the pot from sticking, wash the beef and put it on it.

2. Soak the spices in water for a while.

3. Drain the yellow sauce with water, and leave the sauce water to remove the slag, in order to prevent the pot from sticking.

4. Put water in the pot just over the beef, and put in all the spices, green onion and ginger, seasonings, and sauce

5. Pour in 2 catties of old soup to increase the fragrance.

After an hour, turn off the heat, simmer for 3 to 4 hours to soak the inside of the flavor, remove and cool before cutting and serving.

Prepare fresh beef, boil water, add bay leaves, star anise, cinnamon, Sichuan pepper, light soy sauce, etc., then put the beef in it, simmer for two hours, then remove it, then cut it into small slices and serve.

First of all, the ingredients of beef must be fresh, let's wash the beef first, marinate for 20 minutes, then heat the oil, stir-fry the green onions, ginger and garlic, stir-fry the chili peppers, add the marinated beef and continue to stir-fry, and then add boiled water to start marinating. Medium heat for 20 minutes, turn to low heat for 40 minutes, and then you can get out of the pot.

To marinate the beef, the beef is first marinated, cut the beef into pieces, put it in a pot and cook it to remove the foam. The beef should be boiled in brine for a period of time, after the beef is cut, prepare the sauce, there is sesame oil in the sauce, put the beef in the bowl, pour the sauce, put the coriander, and make the braised beef.

Remember the trick of "1 pickled and 2 soaked" for braised beef, the beef is not fishy or firewood, and it is better than what the restaurant sells.

The way to cook beef without firewood is to cook it slowly over low heat, and don't boil it over high heat, but cook it slowly over low heat. In this way, the boiled beef will not be firewood.

Braised beef must pay attention to the fire can not be too large, mainly for young people, generally medium and low heat, and the seasoning must be cooked for a little longer.