Isn t it okay to stew the meat of the same cow?

I haven't heard of meat that isn't the same cow and can't be stewed together. Whether it is the cow can be stewed together, but when stewing, you must blanch the water first, and then put the beef into the pot and add water, after the water boils, simmer slowly over low heat, and when the stewed beef is about the same, you can easily remove a little bit with your hands, indicating that the beef is stewed. If you are afraid that the two kinds of beef will not be cooked when stewed together, you can also stew them separately, so that there is no need for real trouble.

One of the easiest ways to do this is to put the meat that is not the same cow into a pressure cooker and press it, and no matter how bad the stewed beef is, it will be stewed.

This one can be stewed together.

So how can beef be used to make it delicious?

We can make stir-fried shredded beef.

First of all, cut the beef into shreds, add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 egg white, 1 tablespoon of starch and mix well and marinate for 10 minutes.

2.Shred the chili pepper, shred the millet pepper, slice the garlic, and shred the ginger.

3.Heat the oil at 6 levels, add shredded beef and fry until it changes color, then set aside.

4.Leave the bottom oil in the pot, add garlic slices and ginger, chili pepper and millet pepper, add shredded beef and 1 spoon of light soy sauce and stir well. Add 1 tablespoon of salt and half a tablespoon of chicken essence and stir well.

The second method is to stir-fry beef with onions.

Ingredients: 300 grams of beef, 1 onion; Shallots, ginger, garlic, cooking wine, light soy sauce, salt, starch, pepper, MSG to taste.

1. Cut the beef into thin slices. When cutting beef slices, don't cut along the texture, but cut the texture horizontally, so that the cut beef has no long fiber and is easier to chew.

2. After the corned beef is sliced, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, an appropriate amount of shredded ginger, salt and monosodium glutamate, grasp it well and marinate for 10 minutes to taste.

3. After the beef is marinated, you need to add about 5 tablespoons of water, keep stirring in one direction, until the water is completely absorbed by the beef, there is no residual water in the bowl, add a spoonful of dry starch and continue to grasp well. Pour in a spoonful of oil and stir well to complete the lock in water, and the beef will not be fried at will.

4. Add an appropriate amount of oil to the pot, after the oil temperature is 60% hot, add green onions, ginger, garlic and dried chili peppers to stir-fry the bottom of the pot, pour the marinated beef into the pot, turn to high heat and stir-fry until the beef changes color.

5. Shred the onion, pour it into the pot and continue to stir-fry for 1 minute, add a spoon of pepper, an appropriate amount of salt and monosodium glutamate to taste before leaving the pot, stir-fry evenly and then get out of the pot.

Meat that is not the same cow can also be stewed together. As long as the difference in quality is not very large, there is no effect, and if there is a difference in the quality of the beef, then it is stewed separately.

Okay, it's all meat, nothing can't be done, but it must be done cleanly, it must be sterilized at high temperatures, and it must be healthy.

Yes, unless the beef test is not good, or one of the pieces of beef has gone bad.

The seasoning of the beef stew can be stewed together, as long as you like the taste, there is no problem. Let's take a look at the banquet sedan chair method.

Preparation of beef stew:

Ingredients: beef, carrots, shiitake mushrooms, vermicelli.

Excipients: vegetable oil, salt, dark soy sauce, cinnamon, Sichuan peppercorns, spicy skin, ginger, hawthorn slices.

Method: 1. Wash and wash the beef in a pot under water and boil it.

2. Wash the carrots and cut them into pieces, clean and cut the mushrooms into pieces for later use, soak the dry vermicelli in cold water until soft, slice the ginger, wash and cut the spicy skin.

3. Heat the oil in a hot pan and heat the oil for 7 minutes, stir-fry the beef to bring out the moisture and fragrance, add the dark soy sauce and stir-fry evenly.

4. Add cinnamon, peppercorns, spicy skin, ginger and hawthorn slices and stir-fry until fragrant.

5. Add carrots and mushroom pieces and stir-fry to make the fragrance, (the beef cannot be bone-in, the stewing time is short, the carrots can be stewed together, so that the carrots absorb the taste of the beef better), heat the water and bring to a boil.

6. Pour into a clay pot and simmer over low heat until the beef is 8 ripe (about 80 minutes).

7. Add vermicelli and stew until the vermicelli becomes soft and absorbs the flavor of beef.

9. Add salt and monosodium glutamate and simmer for 2 minutes.

Tips: 1. The vermicelli must not be too soft. In this way, the flavor of the beef broth can be absorbed, and it is cooked and delicious.

2. The beef soup can be eaten more in a hot pot, and some vegetables and soy products can be added.

Beef and pork cannot be stewed together.

Beef and pork do not eat together for a long time, this is mainly from the perspective of traditional Chinese medicine, one is from the perspective of traditional Chinese medicine food medicinal properties, pork is sour and cold, slightly cold, greasy and cold, while beef has a sweet smell, can nourish the spleen and stomach, strengthen the waist and feet, and has the function of calming and benefiting qi. Eat more beef and less pork, the top ten reasons are one warm and one cold, one is to replenish the spleen and stomach, and the other is cold and greasy. The sexual taste is conflicting, so it is not suitable to eat together.

Food not to be paired with pork: lamb liver.

Traditional Chinese medicine believes that eating pork and lamb liver together can make people feel depressed. The smell of sheep liver is cold and bitter, and it has the effect of tonifying the liver, brightening the eyes, and treating liver wind deficiency and heat. Second, the pork is hot and humid.

Greasy. Therefore, from the perspective of food and medicinal properties, it is not suitable to be consumed together. Moreover, mutton liver has a strong smell, and it is easy to have a strange taste when cooked together with pork, so it is not suitable from a cooking point of view.

Foods not to go with pork: soy.

From the point of view of modern nutrition, beans and pork should not be paired because of the phytic acid in beans.

The content is very high, 60%-80% of phosphorus is in the form of phytic acid. It often forms complexes with protein and mineral elements, which affects the availability of both and reduces the utilization efficiency. In addition, because legumes are combined with minerals such as calcium, iron, zinc, etc., which interfere with and reduce the body's absorption of these elements. Therefore, pork and soybeans should not be matched, and stewed soybeans with pig's trotters are not suitable matching.

Foods not to be paired with pork: coriander.

Coriander can remove the fishy smell and often drink mutton and eat it together. But don't eat it with pork. The coriander is spicy and warm, and it is exhausting. Pork, on the other hand, is greasy and helps to produce phlegm from dampness and heat. Therefore, the combination of a food that consumes gas and a food that does not have a tonic effect will only damage the body.

No, in fact, now they are all cooked separately, so there is no way to stew pork and beef together, in fact, I think it may be better to do something alone, and the time for them to cook is also different, so try to separate the two of them.

Beef stew with tomatoes.

Ingredients to prepare: one pound of beef leg meat, one tomato, one green onion, six dried hawthorn slices, a small piece of cinnamon, four slices of ginger, two star anise, a handful of Sichuan pepper, an appropriate amount of oil and salt for pure digging and cultivation, and a spoonful of cooking wine.

1. First of all, we cleaned the beef leg meat we bought, and then soaked it in clean water for an hour and a half.

2. After removing the blood, take out the beef leg and cut it into pieces. Don't cut it too small, otherwise it will tend to shrink even smaller after stewing.

3. Put water in the pot to cover the beef leg and blanch it again. Once the heat is boiling, remove the foam and remove the beef for later use.

4. Put the prepared green onion segments into the oil pan, and after the fragrance bursts, add the prepared cinnamon and star anise, Sichuan pepper, dried hawthorn slices and ginger.

5. After the flavor of the spices comes out, put the beef leg meat into a loose pot and stir-fry.

6. Pour in the prepared cooking wine, light soy sauce and dark soy sauce, stir-fry and add 250ml of boiling water. Once the heat is boiling, reduce the heat to a low simmer.

7. After simmering for half an hour, put the cut tomatoes in and cook them, add an appropriate amount of salt, and continue to simmer for about 10 minutes. You can turn off the heat and remove from the pot.

8.The beef leg meat made in this way is crispy and has a fruity aroma, which is very suitable for the elderly and children at home.

Adding dried hawthorn slices to the beef leg can make the beef leg boiled only with meat, and it will have a little sweet feeling in the mouth, and it can also have the effect of strengthening the spleen and stomach for indigestible food.

And when the juice is not so dry in the later stage, you can also boil the soup, add fresh noodles, wait until the noodles are cooked, put a little beef on top, and the delicious beef noodles are made.

Beef, mushrooms, and tomatoes seem to have nothing to do with each other, but when paired they make a very delicious and surprisingly delicious combination.

Beef, stewed with mushrooms. Tomato.

Ingredients, bay leaves, star anise, tomato, onion, ginger, beef, carrots, king oyster mushrooms, green pepper, pepper, salt.

Method. 1. After cleaning the beef, cut it into large pieces, soak it in clean water for 30 minutes, then pour out the blood water and wash it three times repeatedly, put it in a pot of cold water, add water to boil, and then take it out, remove the foam on the surface and set aside.

2. Boil a pot of boiling hot water, blanched beef, ginger, bay leaves, peppercorns, star anise. Spices such as cinnamon come to a boil over high heat, then reduce to low heat and simmer slowly for more than an hour until the beef is crispy.

3. Take out the beef eaten in a meal and cut it into thick slices for later use. Place the tomatoes, carrots. Wash the oyster mushrooms, onions, and green peppers separately and cut them into hob pieces for later use.

4. After the pot is heated, add two tablespoons of oil, add cinnamon, and stir-fry the bay leaves to bring out the aroma. Then add the onion and stir-fry until fragrant, then add the tomatoes, carrots, and oyster mushrooms and stir-fry quickly.

5. Add the boiled beef and a bowl of beef soup, after boiling, adjust to low heat and simmer for 30 minutes, finally put in an appropriate amount of green peppers, and add a little salt and pepper, and cook until the green peppers are ripe.

It looks like an unrelated ingredient, but after such a combination, it is amazingly delicious, delicious, and simply delicious.

1。Pork: Pork and beef are incompatible for a long time.

From the perspective of the medicinal properties of traditional Chinese medicine food, pork is sour and cold, slightly cold, greasy and cold; The beef is warm, sweet in taste, and has the effect of warming and replenishing qi, invigorating the kidneys and strengthening yang, strengthening the spleen and stomach, and nourishing and keeping out the cold. The two poor return to the big one is warm and cold, one is to strengthen the spleen, and the other is cold and greasy. The function of sexual taste is conflicting, so it is not suitable to eat together.

In addition, the beef has a slight smell, and it is not uncommon for Chinese folk meals to eat the two things at the same table, but there has never been a practice of cooking pork and beef together. 2。Liquor:

Beef is a common preference for drinkers, and those who like to drink may think that beef is a great accompaniment to alcohol, but it is not. Eating beef with liquor at the same time will make people easy to get angry. Because the beef is warm, sweet, and replenishes gas and fuels fire; Liquor, on the other hand, belongs to the Great Vancouver product.

If beef is eaten with liquor, it will be like adding fuel to the fire, making people easy to catch fire, and even causing tooth inflammation, swelling and pain. 3。Chestnut:

Beef and chestnuts should not be eaten at the same time, nor should they be mixed or stir-fried. From the perspective of the medicinal properties of TCM food, there is no contradiction between the two; However, in terms of nutrients, chestnuts are rich in vitamin C in addition to protein, sugar, starch, fat and other nutrients. The vitamin C in chestnuts easily reacts with the trace elements in beef, weakening the nutritional value of chestnuts.

Moreover, both of them are indigestible, such as stewing and stir-frying them together, it will make people indigestion, causing stagnation, bloating and other uncomfortable symptoms. :em47:

Be careful! ”

Beef and pork can be stewed together.

The main nutrient content of beef and pork is protein, but it differs in terms of various nutrient content. Pork has a higher vitamin B12 content than beef, and beef has a higher protein content than pork, but a lower fat and cholesterol content than pork. However, the fiber of beef is coarser than that of pork, so the method and time of cooking are different from pork, so be careful to grasp the heat and time when cooking together.

When it comes to stewed meat, heat is the key. In general, the protein will begin to coagulate at a temperature of 50 degrees, and at 60 to 65 degrees, the meat will suddenly shrink, releasing a large amount of juice, and at 70 degrees, the connective tissue will begin to melt, and if the temperature is higher, it will be too rotten. The degree of crispiness but not rotten is a pot of meat with endless memories.

For ordinary people, it is nothing more than an induction cooker or a pressure cooker to stew. Considering the heat taken away by the steam, the temperature of the induction cooker can be adjusted to 120 150, which is basically the right temperature, and the pressure cooker stew will be rotten, but it is not a big problem. Nowadays, it is more popular to use the oven to stew meat, and the temperature can be adjusted to about 100 degrees, so that the actual heating temperature inside is about 80 degrees.

How to make beef home cooking

1. Beef for stir-frying: lean meat and tender meat should be used for slipping, stir-frying, and frying, such as loin, outer loin, upper brain, three forks, Zaigai, Langtou and other meats.

2. Beef for stew: the brisket is crisp and tender after cooking, fat but not greasy; There are more tendons and less meat, and the color is transparent and beautiful after cooking; The rib silver book is full of tendons and muscles, and the meat is soft and tender after cooking; The tendon meat is colorful, tender and soft after cooking, and is suitable for stewing, boiling, grilling and stewing.

3. Beef for steak: The general steak is basically the beef tenderloin, which is divided into several types: such as T-bone steak, the meat on the left side of the T-shaped bone is called filet mignon, and the meat on the right is called sirloin steak, in addition to the T-bone, there are "naked eye" steaks, as well as "snowflake" steaks, snowflakes refer to the white fat in the beef like a mesh connected more evenly and more, this kind of steak is more solemn and tender.

4. Beef for stuffing: choose the upper brain, neck, haliba and other parts to make the filling, which is characterized by both fat and thin, dry meat, easy to whip soy sauce, and high filling rate.