What seasoning is used for braised beef head? What are the seasonings of braised beef

Braised beef head is usually made with dried chilies, Sichuan peppercorns, light soy sauce and salt.

Attention to the braised bull's head.

1. Add water to boil for ten hours at one time, the evaporation of bone broth is too large, if you add water after hanging, the taste of bone broth will be diluted, so add water three times, and the boiled bone broth will be more mellow.

2. The amount of spices should not be too much, and a total of 200 grams of spices should be placed in 100 catties of brine, the purpose is to highlight the original fragrance of beef.

3. The use period of brine is 5 days, the color of the marinated cow head is red and bright, the taste is mellow, and then the color and fragrance gradually fade, so every 5 days you need to add bone broth, spices, butter, and 8-10 catties of fried cowboy bones.

Cook together to bring out the fragrance.

Put: green onion, ginger, dried chili, Sichuan pepper, light soy sauce, and salt. Here are the specific steps to stew the whole cow's head:

Tools required: green onion, ginger, dried chili, Sichuan pepper, light soy sauce, salt, beef head, axe, stainless steel plate, sharp knife.

1. First of all, cut the cow head bought in the vegetable market in half along the middle with an axe.

2. That's it.

3. Soak in water, mainly to soak out the blood.

4. Pour water into a large pot.

5. Put the soaked cow's head into the pot.

6. After the water boils, add green onions, ginger, dried chili peppers and Sichuan peppercorns.

7. Pour in an appropriate amount of light soy sauce to taste.

8. Add a spoonful of salt.

9. In this way, the ingredients are adjusted and simmered over high heat for an hour.

10. After an hour, take out the stewed beef head and put it into a stainless steel plate.

11. Use a sharp knife to remove the beef head meat.

1 kg of large pieces of beef, spiced, cinnamon, red tang, light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onion, cooking wine, Sichuan pepper, bay leaves.

Method: <>

1: Cut the beef into large pieces and wash well.

2) Boil a pot of water, add beef, 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, then put in light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spices, cinnamon, bay leaves, Sichuan pepper, garlic powder, 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.

Add a little more water, the material should completely overflow the beef, then turn to low heat and simmer for about 3 hours, leave the fire for one night, then boil on 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.

Note: Be willing to cut the material, anyway, the marinade can continue to marinate things in the future, I basically don't put water;

The cooking time must be long, otherwise it will not taste inside; This is the best to take out overnight, but you can't soak it in the marinade for too long, otherwise it will be sour and rotten.

There are many ways to eat, dry cut with wine, or noodles, or sliced and stir-fried.

Ingredients: beef tendon accessories: 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.

1. Ingredients: Stirring friends beef head meat. 2. Seasoning:

5 grams of Sichuan pepper, 5 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 5 grams of sugar, 4 grams of pepper, 50 grams of salt, 50 grams of soy sauce, 5 grams of white wine, 3 grams of white vinegar. 3. Burn the uncleaned cow hair with charcoal fire, soak it in water for about 5 minutes, pluck the uncleaned remaining hair with tongs, wipe the inner and outer layers with salt, and marinate for about 15 minutes. 4. Put about 8 bowls of water in an iron pot, boil until it is wide open, put the beef head meat in, cover it for about 3 minutes, take it out and put it in clean water to rinse, and hang it in a ventilated place to dry.

5. The seasoning is filled with a sparse cloth sewing bag, tied to the mouth of the bag so that it does not leak, put it in a pot, pour 5 bowls of water, boil for about half an hour to produce flavor, and then add sugar, pepper, white vinegar, light soy sauce and wine to the complete brine. 6. Put the beef head meat into the brine, cover and cook for about half an hour, then take it out and serve. 7. The remaining brine can be used to continue to reproduce, or to make other brine foods such as cuttlefish, eggs, etc.

To cook the whole cow's head, you need to put cloves, cinnamon, sweet licorice, peppercorns, spices, cumin, and so on.

Nutrients of beef head meat:

Sweet taste, warm nature, return to the spleen, liver and gallbladder meridians; It has the functions of tonifying the spleen and stomach, nourishing blood and blood, strengthening muscles and bones, and removing edema; The elderly eat beef head meat with cactus, which can have the practical effect of preventing cancer and relieving pain and improving the body's immune function.

The cow's head is stewed with jujube, and the hall suspicion is conducive to muscle growth and promoting wound repair; It is suitable for people who grow and develop, after surgery, after illness, people with hidden kidney qi, chest tightness, shortness of breath, qi and blood deficiency, bone and tendon pain, anemia for a long time and yellow eyes.

1. Beef is rich in sarcosine. Beef has a higher level of sarcosine than any other food, and it is especially effective for building muscle and strength. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively replenishing adenosine triphosphate and allowing training to last longer.

2. Beef contains vitamin B6. The greater the protein requirement, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

3. Beef contains carnitine. The levels of carnitine and sarcosine in chicken and fish are very low, but high in beef. Carnitine is mainly used to support the metabolism of fats to produce branched-chain amino acids, an amino acid that plays an important role in muscle growth in bodybuilders.

The above content reference: People's Daily Online-What is the nutritional value of beef?

Main seasonings: (1) The basic recipe of marinade 20 kg of water, 4 kg of white soybean oil, 100 kg of salt, 100 grams of ginger, 25 grams of cloves, 100 grams of Sannai, 100 grams of star anise, 50 grams of cinnamon, 100 grams of Sichuan pepper, 25 grams of pepper, 50 grams of grass fruit.

2) Seasoning marinade recipe per 100 kg of fresh beef:

MSG flavor: 3 kg of white soybean oil, 5 grams of white pepper, 5 grams of cinnamon, 70 grams of monosodium glutamate.

Spicy flavor: kilograms of Sichuan pepper, kilograms of chili peppers, kilograms of sesame seeds, 2 kilograms of white soybean oil, 30 grams of monosodium glutamate, kilograms of sesame oil, 5 grams of white pepper, 5 grams of cinnamon.

Golden Hook Flavor: Golden Hook kg (cut into small pieces), cooked chicken fat kg.