What should I pay attention to when marinating beef? How much water should I put in braised beef?

When marinating beef, you should be careful not to put star anise and Sichuan peppercorns, these two spices, these two spices will reduce the aroma of beef, when marinating beef, we can put 2 3 water in the pot.

First of all, you should pay attention to the color of the beef, you must use sugar-colored water, and then add an appropriate amount of light soy sauce, so that it is easy to improve the color. If you cook over low heat, add more water at once to add enough water.

Blanching can remove the fishy smell of beef, remove the blood in beef, and make beef easier to chew and taste better. If you want to make a good stewed beef, it is not only necessary to blanch the beef, but also to make the beef taste good.

Preparation of braised beef:

Before making, clean the beef, then pour an appropriate amount of cold water into the pot, put the beef in, add a few slices of ginger, wait until the water boils, take out the beef, pass it in cold water, and set aside.

After that, prepare cumin, star anise, cinnamon, cloves, grass fruits, wash the green onion and ginger, cut the green onion into sections, slice the ginger, cut the dried chili pepper into shreds, and cut the beef into slices.

Pour an appropriate amount of oil into the pot, after the oil is hot, put the green onions, ginger slices, and dried chili shreds into it and stir-fry until fragrant, then add cumin, star anise, cinnamon, cloves, grass fruits, stir-fry to bring out the fragrance, add an appropriate amount of water to the pot, and add the beef, green onions, and soy sauce to the pot respectively.

After boiling the water over high heat, reduce the heat to low and simmer slowly until the soup is almost dry, which will add flavor to the beef.

When the soup in the pot is about to dry up, turn off the gas stove, don't rush to take out the beef at this time, let the beef marinate in the pot, and marinate until the next day, when the beef is taken out and sliced and plated. At this time, the braised beef is ready, and the beef is very flavorful and strong.

How to make braised beef: 1500 grams of beef tendon meat, 1 shallot, 1 spoon of peppercorns, 5 slices of ginger, 1 small piece of star anise, 3 star anise, 5 bay leaves, 1 piece of poria cocos, 1 handful of fennel, 30 grams of light soy sauce, 50 grams of dark soy sauce, 35 grams of old rock sugar; Put the beef in the water in advance, soak the beef in blood for 2 hours, and change the water several times halfway to maintain the cleanliness of the water, clean the beef with tap water, and wash and cut the ginger slices and shallots respectively; Add water to the pot, put the beef in cold water, add cooking wine and green onions, ginger and garlic, after the water is boiled, cook again for 10 minutes, boil the blood foam out, scoop it up, and wash it neatly with warm water;

Prepare a variety of spices such as peppercorns, star anise, poria cocos, bay leaves, etc., in advance, and then prepare the updated green onions, ginger and garlic in advance, prepare a bowl in advance, put in edible salt, light soy sauce and dark soy sauce to mix into a sauce, and put the beef into the pressure cooker; Coupled with the water that has not passed the beef, put in a variety of spices, add sauces, put in the old rock sugar, and gradually press the beef on the outer cover, similar to 40min, the beef is pressed, the pressure is fully relieved, and the beef is completely cooled; After it is thoroughly refrigerated, remove the beef from the pot, wrap it in a plastic bag, let it refrigerate for 2 hours, remove it and cut it into slices before eating.

Beef soaked in water in advance, in order to force blood water, remember to replace the blood halfway, so that the taste of the beef soaked in blood will be better, after making tea, the same must be water, cold water into the pot, the blood foam boiled out, the beef of the blanched mountain spring water tastes stronger, not easy to have a blood taste; A variety of spices of braised beef can be matched by yourself, but you must also remember that smaller spices can be packed into the sand cloth to prevent the cooked beef from harming the taste, the dose of old rock sugar can be calculated according to your favorite taste, and the old rock sugar can also assist in coloring; Pressure cooker beef stew, about 40min is enough, if you use the usual pot to cook, the time must be longer, one and a half hours to two hours, you can turn off the fire with chopsticks can be easily pierced, the stewed beef must be thoroughly refrigerated before it can be fished up, if the time is enough to soak in a night and then eat, more flavorful.

Are you still satisfied with the content of the answer? If you like it, you can like and follow! After we tested the method with a high pass rate, I hope mine can help you, and I hope you can help me**, like, support me a lot, and follow me a lot.

The ratio of braised beef water to meat should be 2:1, and novices need to pay attention to not too much water and no less spices.

It is necessary to make appropriate adjustments according to the amount of beef, you can put more water at the beginning, but the condiments should also be enough, so that even if the action time is very long, you are not afraid of worrying that the water will not be enough to paste the pot, and the best ratio is 3:1;Novices must pay attention to grasp the amount, and pay attention to the size of the heat, to cook over high heat first, and then stew over low heat, so that the braised beef is very flavorful.

The ratio of braised beef water to meat is about 2:3. If you are a novice, you need to be careful that the meat must be cleaned first.

1. Braised beef needs to be spiced, cinnamon, red pond, light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onion, cooking wine, Sichuan pepper, bay leaves.

2. Cut the beef into large pieces and wash them well. Boil a pot of water, add beef and a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove debris and blood, remove and drain.

3. Wash the pot, put in the beef, and then put in light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spices, cinnamon, bay leaves, peppercorns, garlic powder, 4. Take a whole piece of ginger and pat it loose and put it in, and then put the green onion segment, mainly cooking wine and light soy sauce, a small amount of salt and sugar. If possible, you can put a few pieces of orange peel or a lemon clove.

5. Add a little more water, the material should completely overflow the beef, and then turn to low heat and simmer for about 3 hours after boiling, leave the fire for one night, and then boil over high heat for the second time, and then simmer for 3 to 4 hours to make it completely flavorful, and then leave the fire and wait for the beef to cool down, you can take it out and drain the brine and put it in the refrigerator, and take it out and slice it when eating.

The preservation method of the rental cover brine of the braised beef is to boil the brine, filter it with gauze, and then remove the excess impurities inside, keep the brine clean, let it cool, and then seal the brine with plastic wrap and put it in the refrigerator for refrigeration.

The brine should be placed in a cool, well-ventilated place, and should not be placed in a hot or cold environment. If the long-term dispensing time is not used, the brine can be divided into multiple portions and put into the freezer compartment of the refrigerator to freeze. The next time you use it, you can first melt the ice and then boil it.

The best time to marinate beef is about two hours.

How to marinate and marinate beef in brine:

Ingredients: 500 grams of beef shank.

Excipients: 5 grams of cinnamon, 10 grams of osmanthus, 2 grams of star anise, 8 garlic, a green onion, an appropriate amount of beer, an appropriate amount of soybean soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of five-spice powder, an appropriate amount of peanut oil, and an appropriate amount of salt.

Steps: Rinse the tendons, soak them in water for half an hour after cutting them; Bring to a boil in a pot under cold water over high heat and continue to boil for 5 to 10 minutes to fully remove blood foam and odor; Remove and rinse with cold water, and soak in cold water for 10 minutes to make the meat tight; Rinse all kinds of spices, put them into seasoning packets, cut green onions into sections, and slice ginger for later use; Wrap the green onion, ginger and spices in a pot, bring to a boil over high heat, add beef tendon and cooking wine, and bring to a boil over high heat; Add light soy sauce, dark soy sauce and soybean paste, reduce to medium heat and simmer for half an hour; Then turn to low heat and simmer for 40 minutes, add salt and dander to make sugar to taste, and continue to simmer over low heat for 20 minutes; When you can easily insert the beef tendon with chopsticks, turn off the heat, take out the beef tendon meat, let it cool, and let it dry naturally for two hours; Bring the marinade to a boil again, add the beef, simmer over low heat for 20 minutes, turn off the heat, remove and serve.

The best time to marinate beef is about two hours.

How to marinate beef in brine:

Ingredients: 500 grams of beef shank.

Excipients: 5 grams of cinnamon, 10 grams of osmanthus, 2 grams of star anise, 8 garlic, a green onion, an appropriate amount of beer, an appropriate amount of soybean soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of five-spice powder, an appropriate amount of peanut oil, and an appropriate amount of salt.

Steps: Rinse the tendons, soak them in water for half an hour after cutting them; Bring to a boil in a pot under cold water over high heat and continue to boil for 5 to 10 minutes to fully remove blood foam and odor; Remove and rinse with cold water, and soak in cold water for 10 minutes to make the meat tight; Rinse all kinds of spices, put them into seasoning packets, cut green onions into sections, and slice ginger for later use; Wrap the green onion, ginger and spices in a pot, bring to a boil over high heat, add beef tendon and cooking wine, and bring to a boil over high heat; Add light soy sauce, dark soy sauce and soybean paste, turn or simmer over medium heat for half an hour; Then turn to low heat and simmer for 40 minutes, add salt and sugar to taste, and continue to simmer for 20 minutes; When you can easily insert the beef tendon with chopsticks, turn off the heat, take out the beef tendon meat, let it cool, and let it dry naturally for two hours; Bring the marinade to a boil again, add the beef, simmer over low heat for 20 minutes, turn off the heat, remove the core and serve.