Do you need to add salt to braised beef, and when is it appropriate to put salt in braised beef

Braised beef needs to be salted. From the perspective of the ingredient list, it is necessary to add salt, spices, soy sauce and other seasonings when marinating beef. Table salt can enhance the taste of beef, increasing the richness of the taste and the richness of the aroma.

From the perspective of production steps, the general steps of marinated beef are as follows:

1.After the beef is washed, boil the blood foam in a pot of cold water, then remove it and set aside.

2.Put spices and soy sauce in a saucepan and add salt to make a marinade.

3.Place the blanched beef in the marinade, cover and simmer.

4.Adjust the simmering time according to personal taste, generally about 2-3 hours.

5.Do not remove the cooked beef immediately, it is better to soak it in the marinade overnight for better flavor.

6.Slice and serve.

It should be noted that if salt-cured beef is used, it is best to do it at least 3-4 hours before marinating. Shorter marinating time may prevent the salt from fully entering the beef, affecting the taste and flavor. In general, whether or not braised beef needs to be salted before depends on personal taste and habits.

However, whether marinated or not, the marinating process needs to be properly controlled in time and heat to ensure that the beef is tender and aromatic.

Be sure to add salt when marinating beef. Because the beef can be stored for a long time more conveniently after the family. If you don't add salt to the stewed beef, the beef will spoil easily. But when adding salt, you must control the amount, never add too much, it will be very salty.

When marinating beef, add salt to the beef when it is almost cooked, and then simmer for another 20 minutes. Let's take a look at the recipe for braised beef.

Ingredients used: 5 catties of beef tendon, 2 pieces of ginger, 2 green onions, 2 spoons of Sichuan pepper, half a bowl of light soy sauce.

Step 1: Soak in. Beef must choose beef tendon meat, it is best to buy "flower tendon meat", inject water to start soaking, do braised beef in summer need to soak for 3-4 hours, pay attention to change the water every hour, try to wash the blood water out.

Step 2: Prepare the material. This home-cooked braised beef requires very little seasoning, prepare a plate of shredded ginger, shredded green onions, two spoons of Sichuan peppercorns, and put the beef into a basin to control the moisture.

Step 3: Marite. After putting the beef into the basin, add the shredded ginger, green onion, and Sichuan peppercorns, grasp it well, pour in about half a bowl of light soy sauce, cover the basin with a suitable tool to completely press the beef into the sauce, and put it in the refrigerator room to marinate for 4 hours.

Step 4: Cook beef: After the beef is marinated, put it in the cooking pot, remove the seasoning in the marinated beef juice, keep only the soup, pour it all into the pot, and then pour the appropriate amount of water, and then add the appropriate amount of light soy sauce according to personal taste.

Step 5: After boiling over high heat, start to boil over low heat, and the cooking time is about 40 minutes before it is fully cooked. Turn off the heat and soak for another half an hour, then remove the slices and eat. The simple and delicious braised beef is ready.

The best time to put salt in braised vegetables must be when it is marinated, and after starting to wash the beef, it should be cooked directly in plain water, and when it is cooked, it should be less than salt, and then it will be given a large amount of salt when it is braised to control the moisture, so that after putting the salt and marinating for a few hours, the taste will go in.

Put 2 taels of salt in a pound of braised beef, not too much salt, not too little, too much will be too salty. If you put too little of it, it will break, so be sure to do it in moderation. Braised beef refers to the beef processed by the method of marinating, after cooking, the color is brown and yellow, and the surface is shiny.

Relatively speaking, braised beef has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

To marinate a pound of beef, you need to put about 2 taels of salt, and the salt should not be too much, nor too little, too much will be too salty. If you put too little of it, it will break, so be sure to put it in moderation.

What you want to ask about should be nitrite, which is added to meat products, and its main role is to make the meat bright red (ham sausage, square legs, etc.). Secondly, it makes the meat taste more delicious. But be sure to control the dose, otherwise it may lead to poisoning.

Hello, the braised beef should be marinated thoroughly with edible salt, phosphorus-rich combination, etc., the beef has a glutinous taste and a high production rate.

No, you don't.

Ingredients: beef shank, cinnamon, star anise, sand kernels, angelica, white cardamom, Sichuan pepper, green onion, ginger, soy sauce, salt.

Preparation steps: Step 1, wash the beef tendons.

Step 2: Put it in a pot of cold water, boil the blood foam and remove it.

Step 3: The spices of the braised beef are ready, and you can also adjust them according to the taste, such as adding a few dried chili peppers.

Step 4: Put the beef shank into the saucepan, put all the spices into the pot, pour in the appropriate amount of soy sauce, sprinkle the appropriate amount of saltStep 5, choose the program of "braised beef" in the electric saucepan, the time is set for 2 and a half hours, and the time can also be shortened or extended according to preference.

Step 6, when the time is up, the aroma is tangy, don't take out the beef tendon, soak it in the soup overnight Step 7, the taste is very fragrant.

Step 8: Slice it while eating.

Of course, braised beef can be marinated with salt, and salting it can make the beef more flavorful, although soy sauce should be used later, but you can still use some salt to let the flavor of the surface in.

Braised beef can be marinated in salt for 1 day, if it is a relatively small piece of beef, it only needs to be marinated for a few hours, and if it is a large piece of beef, it needs to be marinated for 1 day. Before marinating, seal with plastic wrap and refrigerate in the refrigerator.

When marinating beef, you need to salt the beef in advance, and during the marinating process, the beef may ooze blood, which can remove the fishy smell of the beef. While adding salt, you can add a little rice wine and an appropriate amount of Sichuan peppercorns. Note that salt and rice wine are added first, then fully kneaded on the surface of the beef, and finally sprinkle peppercorns on the beef, so that it is easier to absorb the flavor when marinated.

After the beef is marinated, pour out all the blood and water inside, take out the beef and wash it slightly with warm water, and then start blanching. When blanching, you can cut the beef into thin slices, pour water into the pot, boil over high heat, put the beef into the boiling water and cook it slightly, and then take it out and pass it in cold water, which can make the beef firmer.

When marinating beef with table salt, don't marinate it for too long, because if the marinating time is too long, it will cause the marinated beef to be too salty, which will not taste good. After the beef is cooked, let the beef soak in the brine, you can soak it for a little longer, which will make the beef more flavorful.

Braised beef needs to be salted, usually divided into two times, called "hanging flavor" in advance, and "seasoning" after the fact.

To make braised pork and stewed vegetables, first of all, you must put salt. But don't cook it for more than two or three hours, it's not good.

Braised pork is delicious with salt.

I just use soy sauce is enough, and it tastes good when soaked and boiled with soy sauce beer.

[Braised beef] secret recipe The preparation of braised beef.

Braised beef with cooking wine, cooking wine can remove the fishy smell of meat, increase the aroma of the dish, and help the salty and sweet flavors fully penetrate into the dish.

Cooking wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine, threonine, and when heated, it can produce a variety of fruity floral aromas and toasty flavors.

Adding cooking wine should be the highest temperature in the pot during the whole cooking process, when sizing and hanging paste, you should also use wine, but you can't use too much wine, otherwise it will be volatile, some dishes should emphasize the taste of wine, and put the wine before the pot to reduce volatilization.

Tips for marinated beef:

1. The meat should be selected in the right part, and the beef tendon is the most suitable for marinating.

2. After the meat is selected, rinse the whole piece first to remove the dirt on the surface; Then cut into pieces and soak in clean water for about half an hour to remove dirty blood impurities.

3. Blanch the beef in a pot under cold water, so as to fully remove the blood and odor.

4. The spices do not have to be many but complete, and they can be freely adjusted according to their preferences.

5. Put a few hawthorn slices in the meat pot, which can not only cook quickly, but also remove the odor.

6. The marinating time should not be too long, otherwise there is no chewiness, and it is easy to chop, subject to the easy insertion of chopsticks.

7. After the marinated beef is refrigerated, it is easier to slice and form.

Braised beef needs to be salted, but you can't put salt at the beginning, which will lead to the loss of protein in the beef, shrink the fibrous tissue of the beef, and lose the texture it should have. The correct way to do this is to put it in when the beef is almost cooked, so that the marinated beef will be more flavorful.

It is best to choose beef tendon meat, which is the meat on the beef leg. If the beef is not good, the quality of the marinated beef will deteriorate. Before marinating the beef, soak it in water for at least two hours to allow the blood to soak out thoroughly.

If you feel that the beef has an unpleasant smell, you can blanch the water and then put it in the pot to cook.

When you put the beef in the pot to cook, you can put the prepared packet into the pot. If you buy a bag from the supermarket, just put the bag in it, if you don't buy a bag, you can make it yourself, that is, prepare some star anise and cinnamon, as well as bay leaves and angelica, fennel, tangerine peel, etc.

Put these ingredients into a small bag, then add dark soy sauce and light soy sauce, as well as cooking wine and Sichuan peppercorns, and bring to a boil over high heat. In this process, the beef should be turned over, because only then can it be heated evenly. Cooked beef also needs to be soaked in brine for a while, about four hours.

The longer the braised beef is soaked, the better its taste will be, and it is recommended to soak it for a while.