How to make beef, how to call beef delicious

<> material. 2kg of beef (it is said that it is best to use beef shank, but because it is more expensive, I bought beef shoulder, which is actually good).

Bean paste (they all say to use yellow sauce, but I don't have it at hand, so I use bean paste, which turns out to be delicious).

Cooking wine (very important!) The aroma of wine is a plus).

Sugar, salt, monosodium glutamate.

Soy sauce Green onion, ginger, garlic, chili pepper (it will have a slight spicy flavor and is also delicious).

Ingredients: Angelica angelica (the most important) and five spices (the kind of stew I bought directly has everything in it).

Method. 1.Preparation:

Use bamboo skewers to pierce the eyes everywhere on the beef, and if there are no bamboo skewers, sharpen the chopsticks a little bit, so that it is easy to taste, mix the various seasonings mentioned in the ingredients with the beef and then massage the beef until the bean paste is all melted, and the corned beef is about 7 hours (I marinated it at 11 o'clock in the morning and put it in the pot around 6 o'clock in the evening).

2.Cooking: Pour cold water into the pan (it must be cold water so that the blood foam from the meat can be boiled out better), add the beef and sauce. After the water boils, skim the blood foam, turn to low heat, cover, and let it simmer for about 1 hour. By this time the beef is cooked.

3.Turn off the heat, but leave the lid uncovered, and let the beef soak in the soup for about 2 hours, and it will basically be completely flavorful. Put the prepared beef and soup in the refrigerator and slice it the next day, and you will find that it is even better than what is sold in Japan!

Actually, this dish is not too troublesome, but the marinating time is very long, and as long as you are patient, you will definitely be able to make delicious food

<> material. Beef, cooking wine, sweet noodle sauce (a whole pack), a spoonful of salt, a spoonful of sugar, light soy sauce, soy sauce, two pieces of ginger, two green onion knots, 2 star anise in the seasoning bag, 4-50 Sichuan peppercorns, 2 small pieces of cinnamon, 2 dried hawthorn slices of orange peel (half sheet).

Method. 1. Wash the surface of the meat, in order to better absorb the flavor during the marinating process, put the beef tendon meat on the cutting board, prick some small holes with toothpicks or sharp tools, put the beef, cooking wine, sweet noodle sauce (a whole package), a spoonful of salt, and a spoonful of sugar into the box, pour in light soy sauce and soy sauce to drown the beef, and marinate it in the refrigerator overnight.

2. Pour the marinated beef and seasonings into the pot, pat two pieces of ginger into it, two green onion knots, add an appropriate amount of water until the beef is submerged, cover the fire and bring to a boil, taste it (slightly saltier than the usual vegetable marinade) Change to medium and low heat and simmer for 1 and a half hours (you can easily poke through it with chopsticks) If you like to be tough, you can reduce the stewing time appropriately

3. After stewing, you can't take it out and eat it urgently In order to better taste, it is best to soak the meat with soup overnight.

4. When eating, take one out of the soup and slice it on a plate

Blanch the beef first, put hot tea in the pot after scooping it up, soy sauce, salt, sugar, cooking wine, green onion knots, ginger slices and peppercorns, spices, cinnamon, cover and boil over high heat, then turn down the heat and simmer for an hour for two hours or more, and finally take the lid off the pot and simmer over high heat for about 10 minutes to make the meat more flavorful. (Don't boil the juice dry anyway, it's up to you for as long as you want) Scoop up and slice the sauce beef to finish You can use the remaining marinade as a sauce.

Ingredients: 1 piece of beef tendon meat (about 1000g), 100 grams of yellow sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of Sichuan pepper (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of white sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion.

Method:1Wash the dirt on the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and boil over high heat, skim off the blood foam on the water surface after boiling, skim while boiling, about 15 minutes, the blood in the inside will be cleared. Remove the pieces of meat and drain the water.

2.Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

3.Remove the beef tendon, put a pair of chopsticks on top of a large bowl, and drain the meat to cool.

4.After the beef is thoroughly cooled, the surface is tight, and it can be sliced. When cutting, it should be cut in the direction of the shredded meat fiber, cut into thin slices and put on a plate.

Method three. <>

Beef in sauce [4].

Ingredients: Beef (shank) 1000g Seasoning: 2 tablespoons of salt, 1 piece of ginger, a little star anise, a little Sichuan pepper, a little cinnamon, 1 tablespoon light soy sauce, a little fennel, a little licorice, 3 green onions, 2 tablespoons of sugar, a little bay leaf, a little cloves, a little tangerine peel, 1 2 teaspoons of five-spice powder.

Taste: Sauce aroma.

Number of people: 2 servings.

Method: 1. Wash the beef tendon of the front leg and cut it into 10cm square pieces. Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink.

2. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into the seasoning box (or in the homemade gauze bag, cinnamon and bay leaves can also be directly put into the pot because they are easy to pick). Wash the green onions and cut into three sections. After the ginger is washed, pat it off with a knife.

1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1 2 teaspoons five-spice powder.

3. Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing the heat to low until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly.

Remove the beef pieces and place them in a ventilated and cool place for about 2 hours.

4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

5. After simmering, put out, cool and cut into thin slices.

Cooking Tips:

1. The cold water soaking method in the second step is very critical, try not to omit Ha, otherwise the cooked meat will be looser and the taste will be slightly worse.

2. The placement cooling method in the third step, if you think it takes too long, just let it cool thoroughly, but this step is also very important.

First, first of all, we must select the right meat to make braised beef, generally speaking, the taste of braised beef made with beef tendon meat will be better, if the beef tendon meat you buy has a lot of fascia, then, you should buy the beef tendon meat, if you buy the front tendon meat, you need to remove the fascia and butter on the surface, and use a knife to shave these off and freeze them in the refrigerator, and then you can take them out to refine butter to eat. Then, after cleaning all the tendon meat, cut it into fist-sized pieces with a knife, preferably exposing the flesh of the tendon meat, so that it can be easier to taste when making braised beef.

2. Then add an appropriate amount of cold water to the pot, then add the cleaned beef to the pot, turn the pot to high heat to cook, and after the pot boils, boil for another seven to eight minutes.

3. It should be noted here that when boiling braised beef, there will be more blood foam floating up, you can use a rice spoon to skim off the blood foam when floating, and when the blood foam is reduced, take the beef out of the pot, and then put the beef into cold water to soak, this is to make the beef cold and tight, not only when cutting the beef later, it is more labor-saving, but also will make the beef taste better.

4. Prepare the seasoning you need, and match the seasoning according to your personal taste and preferences, and then wrap the prepared seasoning in gauze and set aside. Of course, if you don't have gauze at home, you can buy a hardware spice box in the store to hold the spices.

5. Re-add an appropriate amount of water to the pot, first add the freshly wrapped spice packets to the pot, then add the chopped green onions, ginger and patted garlic to the pot, and bring the water to a boil.

6. After the water boils, add cooking wine, dark soy sauce and light soy sauce to the pot, the purpose of adding dark soy sauce is to color the beef, and adding light soy sauce is to enhance freshness.

7. Then add an appropriate amount of rock sugar to the pot, wait until the water boils again, then add the previously prepared beef to the pot, turn on high heat and cook, about 15 minutes.

8. After cooking, transfer all the ingredients in the pot, including the soup, to the electric cooker, and continue to cook in the electric cooker.

9. Stew the beef until it is about eight ripe, and then add an appropriate amount of salt to the pot, in addition, if you want to make the beef stew faster in the process of stewing, you can add some hawthorn to the pot, which can not only speed up the speed of beef stewing, but also effectively remove the peculiar smell in the beef. Of course, some friends don't know how to judge whether the beef is cooked through, the criteria for judging are very simple, if the chopsticks can be easily inserted into the beef, it means that the beef has been stewed, and then you can take out the beef pieces.

Braised beef is a high-grade dish, and you can usually put some of it in the refrigerator at home for later use. Entertaining guests has a lot of face. It can also be used as a daily emergency dish, which is particularly convenient.

The braised beef method is simple and easy to use, but to make it delicious, you have your own tricks.

The beef is delicious, which is reflected in two points, which can not only highlight its own rich aroma, but also contain a light marinated fragrance. This requires the selection of appropriate marinades while removing the fishy smell of beef.

The beef itself has a small fishy smell and is not difficult to remove. It's relatively simple to make a delicious braised beef.

Follow these steps to get there:

Divide the fresh beef tendons into pieces, soak them in clean water to remove the blood (remove the fish), and change the water several times in the middle.

Soak until the epidermis is whitish.

Cool a pot under water and heat the water. Boil the pot and cook for another 2 3 minutes until the heart is thorough (poke it with chopsticks until no blood comes out).

Remove and rinse with cool water.

Because the fishy smell of beef is not heavy, the selected marinade should be mainly used to enhance the flavor, supplemented by the removal of fishiness.

Preparation: star anise, cinnamon, Sichuan pepper, cloves, grass fruit, cumin, bay leaves (general family common flavor marinade), soak it.

Angelica, cardamom, ginger, etc. can make the beef flavor richer. If you don't have it at home, you can also leave it unadded).

Add enough water to the pan (to cover the beef) and add all the spices.

The green onion and ginger are first poured into the braised soup with fried fragrant oil (adding it directly will destroy the aroma of the braised soup).

Add beef, add a few grains of rock sugar (which can make the soup mellow and sweet), and an appropriate amount of cooking wine to remove the smell.

Bring to a boil over high heat, turn to low heat for about 40 minutes, add dark soy sauce to color (if fried sugar is added, the color will be brighter), appropriate amount of salt (it is advisable to marinate the soup slightly saltier than usual stir-frying, it is too light and has no taste), continue to simmer for about 20 minutes, and poke it through with chopsticks (note that it should not be marinated too badly, which will affect the slicing). Turn off the heat and simmer.

Take it out and put it in the refrigerator to freeze, and it is very convenient to eat and take it at any time.

Ingredients: beef shank.

Excipients: lemon, cinnamon, osmanthus, star anise, garlic, green onion.

Seasoning: beer, soybean soy sauce, dark soy sauce, five-spice powder, peanut oil, salt.

Method: 1. After cleaning the beef tendon, soak it in water for 10 minutes to remove the blood.

2. After pouring out the water, put a little salt, five-spice powder and two slices of lemon on the beef shank, grasp and marinate for 15 minutes.

3. Add water to the pot and add the ginger slices.

4. Blanch the marinated beef.

5. Rinse with cold water, add a little oil to the pot, add ginger and garlic and stir-fry until fragrant.

6. Add two spoons of soybean paste and stir-fry, add green onion knots, cinnamon, star anise and osmanthus to stir-fry until fragrant, and add two cans of beer.

7. Add some dark soy sauce and light soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, bring to a boil and change to low heat and cook for 45-60 minutes.

8. After cooling completely, take out the beef, apply sesame oil on the surface, wrap it in plastic wrap and refrigerate, and slice it when eating.

2.The cooking time can be controlled according to personal preference for the texture of the beef.

How do you cook beef without firewood? Uncle teaches you to marinate beef, which is fragrant, tender and delicious.

During this time, the uncle shared the beef recipe with everyone, and if you want to make beef that is not old or woody, just follow the rhythm. Last time, I shared with you the practice of beef brisket, I don't know if you have tried this tender stewed beef that is so tender that the chopsticks can't be clamped steadily. On the traditional table of Chinese, pork, chicken, and fish are the absolute meat "overlords", but there is rarely a place for beef.

Is the best beef in China? First of all, we must go to the grassland where "the wind blows the grass and sees the cattle and sheep". Chinese Prairie Red Cow, a thin slice of fat beef rolls, with fine fibers and beautiful marbling, is a must-have for hot pot.

From the cow lip to the oxtail, from the bull's eye to the cow's hooves, from the beef to the beef bones and even the cow into the water, any dish is the culinary wisdom of Tongyu people. Tender ribs stir-fried with dry pan sauce; Tender brisket can be simmered with yams; Beef breast is cut into strips and fried, the cow's head is roasted on wood fire, and the braised oxtail is added, and even the cow serum can be added to the egg and served in the steaming drawer. Faced with a dazzling array of beef, almost everyone's language system will go down, and only one word remains:

Cattle! "Not much to say, today my uncle went to the kitchen to teach you how to make home-cooked braised beef, I hope you have a good time

Beef, Zhuhou sauce, ginger and garlic, light soy sauce, salt, Sichuan pepper, dark soy sauce, oil consumption, star anise, cinnamon, bay leaves, five-spice powder.

1. First of all, blanch the beef, boil the beef in a pot under cold water, boil it over high heat, take it out, cut it into small pieces, and poke the hole in the meat loosener;

2. Then add ginger and garlic, Zhuhou sauce, oyster sauce, salt, light soy sauce, dark soy sauce, half a piece of fermented bean curd, star anise, cinnamon, bay leaves, pepper and peppercorns, and marinate for more than 3 hours;

3. Finally, put cold water into the pot, boil over high heat, cover the pot over low heat and cook for an hour, collect the juice over high heat, leave some marinade out of the pot, let the beef cool after marinating before it is easy to cut, cut thin slices against the beef texture and serve it on the table

Uncle's tip.

1. After an hour of stewing, the beef will be softer in the mouth, and if you need a chewy texture, you can reduce it by 20 to 30 minutes;