The most authentic recipe for braised beef recipes

Braised beef is a home-cooked dish that we are all very familiar with, especially in autumn and winter, when it becomes more popular at home. Just like braised pork belly, every family has its own cooking method, its own unique secrets, and every family has its own favorite taste. I myself often season it according to my family's requirements, sometimes it is a little spicy, sometimes it is not spicy.

This time, when I roasted the beef, I added some newly bought soybean sauce, but I didn't expect it to enhance the flavor and flavor. Usually, the braised sauce is not used, only the color of the soy sauce is used, and it is burned in a thick oil red sauce.

Process: Stew. Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Cut the beef into large pieces and blanch them in boiling water for one minute, then remove them and rinse them.

2.Heat 2 tablespoons of oil in a wok and stir-fry the chives, ginger slices, garlic and other spices.

3.Add the beef and stir-fry slightly.

4.Add the soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly.

5.Then add an appropriate amount of boiling water (the amount of water should not exceed the beef), boil over high heat, then turn to low heat and simmer for about 90 minutes.

6.Finally, add an appropriate amount of sugar and salt to adjust the taste, and turn on high heat to thicken the soup.

Cooking Tips:

Although the spices are a good partner for braised beef, they should not be too much, so as not to rob the meat flavor, do not eat spicy, dry chili peppers can be omitted, or put less to take its aroma.

After the beef is boiled, it is necessary to give enough time to simmer over low heat to make it soft and sticky, and you can't be in a hurry.

At the end of the day, you can keep the amount of soup according to the situation, and you can leave more soup if you can't finish it, and it is also very good as a soup for braised beef noodles.

Braised beef is a very home-cooked dish, almost many families will make this dish, but there will be certain differences in the taste of braised beef made by each person, which is due to the fact that they have not mastered the skills in the process of making, so that the taste is not very authentic, if you want to make an authentic braised beef dish, you need to marinate the beef before cooking.

Home Edition. Ingredients: beef, artichoke, carrot, seasoning: dried red pepper, ginger, onion, cinnamon, salt, five-spice powder, soy sauce, white wine, sugar, salad oil, water, starch.

Method: 1. Wash the beef and cut it into pieces, rinse it with water, and it is best to drain the water.

2. Marinate beef with soy sauce, starch, white wine and cinnamon. After grasping well, wrap it in plastic wrap and marinate for about 2 hours.

3. Peel the artichoke and cut it into pieces, cut the carrots into pieces after washing, and set aside with water, slice the ginger and set aside. Once the beef is marinated, remove the cinnamon and discard the excess water.

4. Pour a layer of salad oil into the pan. The amount of oil should be more, because the beef used this time is very lean and does not have much oil. First, bimmer the onion slices, ginger slices and dried red peppers in hot oil, add the beef and stir-fry it.

5. After the beef is drained, pour in the soy sauce and add the sugar. Stir-fry evenly, pour in less than half of the beef, and bring to a boil over medium heat.

6. When the aroma of the beef comes out, pour in the water, the amount of water is completely submerged in the beef, season it twice, add the five-spice powder and salt and simmer over low heat. Make sure that there are always small bubbles in the pot, so that after 40-50 minutes, the beef is crispy, and the broth is not consumed much, put the artichoke and carrot pieces in, and simmer for about 10 minutes, you can!

Sichuan version. Ingredients: 1000 grams of yellow beef, 3 grams of star anise, 100 grams of white radish, 3 grams of cinnamon, 150 grams of cooked vegetable oil, 15 grams of Shao wine, 80 grams of Pixian bean paste, 10 grams of sugar, 2 grams of ginger and shallots, 5 grams of refined salt, 40 peppercorns, 1500 grams of water.

Method: 1 Choose yellow beef with tendons (ribs are better), wash them with water first, and cut them into small pieces (1000 grams into 50 pieces). Fill it in a basin, add 1500 grams of water, soak for 20 minutes, pour it into an aluminum pot, boil until it is just boiling, and pick up the blood foam, otherwise the finished dish is not refreshing.

2 Crack the ginger, cut the green onion into sections, peel the radish and cut it diagonally into hob pieces. Stir-fry the sugar into a sugar-colored sauce. Cinnamon, Sichuan pepper, and star anise are wrapped in gauze to form a spice bag, and Pixian watercress is finely chopped.

3 Put the wok on the fire, add the Pixian bean paste, cooked vegetable oil and stir-fry for excellent and fragrant, add the boiled beef water and cook for about 3 minutes, and use a colander to remove the bean paste residue. Pour it into the beef aluminum pot, then put in ginger, green onions, Shao wine, salt, sugar juice, spice packets, and simmer slowly over low heat for 4 hours. When the soft juice is thick, add the radish and continue to cook for half an hour.

Remove the ginger, shallots and spice packets and serve on a plate.

Features: This dish is cooked in the traditional Sichuan cuisine. Adult vegetables are salty, fresh and mellow, and vegetables and meat? The juice is thick, the aroma is tangy, beautiful and generous, and the color is golden red.

The method of braised beef + the most authentic method.

Ingredients: 1000 grams of beef brisket, 2 green onions, 5 slices of ginger, 2 star anise, 10 Sichuan peppercorns, 45 ml of light soy sauce, 15 ml of dark soy sauce, 30 ml of white wine, 20 grams of brown sugar, 1 grass fruit. 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 add peppercorns and soak for 45 minutes. 2. Slip and 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.

3. After the beef is fried until it changes color and the water is dried, add the white wine, green onions, and ginger slices to stir-fry well. 4. Pour in the dark soy sauce and light soy sauce in turn and stir-fry until colored, at this time turn 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, boil it over high heat, turn to low heat and simmer for 2 hours until the beef is crispy.

The most authentic way to make braised beef is as follows:

Ingredients: 500g of pork belly, appropriate amount of edible oil, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of bay leaf, appropriate amount of star anise, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of ice, appropriate amount of sugar.

1. Wash the pork belly, cut it into cubes about 2 cm large, and slice the ginger for later use as shown in the figure below.

2. Add an appropriate amount of water to the pork belly with skin, put cold water into the pot, an appropriate amount of cooking wine, cook over high heat until the foam comes out, remove and rinse and drain. This is shown in the figure below.

3. Stir-fry sugar: Heat the wok slightly, add an appropriate amount of vegetable oil, add rock sugar, and stir-fry over low heat. This is shown in the figure below.

4. Stir-fry until all the rock sugar is melted, and start the yellow bubbles from the bottom of the pot. This is shown in the figure below.

5. Pour the pork belly into the pot, turn the heat to medium, and stir-fry quickly, so that each piece of pork belly is coated with sugar. This is shown in the figure below.

6. Add the ginger slices and continue to stir-fry. This is shown in the figure below.

7. Add an appropriate amount of soy sauce, stir-fry evenly, pour in hot water, then season, add salt, star anise and bay leaves. This is shown in the figure below.

8. After the fire boils, continue to simmer for about 40 minutes, and reduce the juice on high heat. This is shown in the figure below.

Basic raw materials.

500 grams of beef, 2 grams of monosodium glutamate, 5 grams of pepper, star anise, and green onions, 25 grams of green onions, wine, and soy sauce, 20 grams of spicy bean paste, and 15 grams of sugar.

The production process. 1. Cut the beef into pieces, blanch it with hot water and drain it for later use;

2. After the oil is heated, the green onion and ginger are stir-fried, then the spicy bean sauce is added and fried red, then the beef pieces are stir-fried and soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally the beef is soaked in water, and slowly boiled over low heat until the juice is thick and the meat is crispy and fragrant.

Menu features.