How to cook roast beef to be delicious

How to make beef taste better Tips for cooking beef.

Tip 1: Choose different cooking methods for different parts of beef: tender beef, roasting, grilling, frying, and stir-frying are more appropriate, such as veal steak, etc.; Beef with tougher meat is suitable for stewing, steaming, and boiling, such as beef brisket, beef tendon, strip meat, etc.

Tip 2: High heat or too high a temperature will cook the beef too cooked or charred on the outside and undercooked in the middle. Tenderer beef should be cooked over high heat, while tougher beef should be simmered over low heat.

Tip 4: When braising beef, put a few red dates, and the meat will cook very quickly.

Tip 5: Pat the beef with the back of a knife, add 2 tablespoons of vinegar to the water when roasting the beef, and it will cook quickly.

Tip 6: When frying beef, pat the beef dry with a paper towel first, so that the beef will fry better.

Tip 7: Choose a pot with the right thickness to cook the beef, which will not only evenly distribute the heat, but also keep the beef from burning.

Preparation of boiled beef:

Ingredients: 400 grams of beef tenderloin, 250 grams of parsley, 5 cloves of garlic, 3 green onions, 1 piece of ginger.

Condiments: 3 teaspoons of Pixian bean paste, 25 grams of dried chili pepper, 20 grams of Sichuan pepper, 2 teaspoons of light soy sauce, 3 points of monosodium glutamate, 2 teaspoons of cooking wine, 3 grams of starch, 1 teaspoon of sweet wine, 1 gram of baking soda.

Steps: 1Peel the garlic, crush it, pick the green onion and beat the fibrous root into a knot, and the ginger is broken and set aside.

2.Remove the seeds of the dried chili peppers and cut them into sections, and then put the peppercorns and seeded chili peppers in a clean wok.

3.Slice the beef tenderloin and mix it with cooking wine, starch and baking soda.

4.Heat the wok on a hot fire, pour in an appropriate amount of salad oil, pour garlic, ginger and Pixian bean paste into the pot and stir-fry until fragrant, let go of the water, and use low heat to boil the soup.

5.Pour the beef tenderloin slices, green onion knots, sweet wine stuffed and light soy sauce into the pot and cook for about 5 minutes, then scoop up the beef and put it in a large porcelain bowl and add MSG.

6.In the remaining soup, add the celery segments and cook over medium heat until eight ripe, pour the soup over the beef, and sprinkle the prepared peppercorns and chili peppers on top.

7.Wash the wok, wipe it dry, put it on the hot fire, pour 2 taels of salad oil into the pot and burn it until it is hot, pour the oil into the large porcelain bowl, you can hear the sound of Zizi, a bowl of boiled beef with color, fragrance and flavor is done.

The iron rod constantly beats the beef, and then stir-fry it over high heat.

<> material. Ingredients: 1500g beef brisket, 30g ginger, 1 star anise, 3 cloves of garlic;

Excipients: 2 tablespoons of oil, 1 tablespoon of salt, 2 tablespoons of Zhuhou sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce.

Braised beef. Soak the brisket in water for 20 minutes.

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Soak the brisket in bloody water and wash it well.

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Blanch the brisket in boiling water to remove foam.

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Then cut into large pieces.

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Prepare the ingredients.

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Then put oil in the pan and stir-fry with the ingredients.

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Then add the brisket and pop.

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Add two tablespoons of the soybean sauce, soy sauce, a pinch of salt and cooking wine.

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After stir-frying, add boiling water and press in a pressure cooker for 10 minutes.

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After the brisket has been pressed, the juice can be drained.

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Brisket that has already been made.

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Tips: 1. Soak the blood of the brisket in water.

2. Blanch the brisket in boiling water and remove the smell again.

Ingredients: 500 grams of beef.

Excipients: 20 grams of onion, 20 grams of carrots, 20 grams of green chili peppers, vegetable oil, salt, 2 grams of soy sauce, 2 grams of star anise, 1 grass fruit, ginger, 10 grams of bean paste, 1 gram of sugar, 2 grams of dried hawthorn slices, 2 grams of tomato paste.

Method: 1. Cut the beef into pieces, boil in a pot under cold water, cut the onion into pieces, cut the green pepper into pieces, wash and slice the carrots, and wash and slice the ginger.

2. Heat the pan with cold oil, add ginger grass fruit star anise to stir-fry the fragrance, add bean paste and stir-fry the red oil, add beef cubes, sugar, and soy sauce and stir-fry evenly.

3. Add water to cover the beef, add dried hawthorn slices to boil over high heat, turn to low heat and cook for more than 1 hour.

4. Cook until the beef is cooked and rotten, add carrot slices, onion slices, green pepper flakes, tomato sauce and stir-fry over high heat, collect the juice and taste out of the pot.

Tips: 1. The bean paste is very salty, and the salt is generally very small, and the beef must be cooked to be delicious.

2. Add dried hawthorn slices, cooked beef pieces, and you can also remove the peculiar smell.

Teach you the correct way, the beef is soft and rotten and does not stuff your teeth, and the fragrance is overflowing.

Freshly roasted beef. Ingredients: 3 kg of beef ribs, 20 grams of ginger, 1 star anise, 1 piece of cinnamon, 2 grams of Sichuan pepper, 10 grams of dried chili, 10 grams of sand ginger, 15 grams of green onions, 5 grams of hawthorn, a radish, celery leaves, and garlic (if you don't like it, you can leave it out).

Seasoning: salt, pepper, rock sugar, cooking wine, 2 tablespoons of bean paste and 1 tablespoon of paprika.

Production process: 1. Soak the purchased beef in water for 2 hours to remove the excess blood, and then change the knife to cut the appropriate pieces.

2. Put the beef in the pot, add enough water, boil over high heat, wait until there is foam, remove the foam with sand leakage, then cook for 5 minutes, remove the beef and rinse it with warm water.

3. Prepare some crushed ginger, green onions, dried chili peppers, Sichuan peppercorns, sand ginger, star anise cinnamon and some hawthorn slices. Putting some hawthorn can tenderize the fiber of the beef, making it easier to be soft and delicious.

4. Put the rinsed beef into the electric pressure cooker, put in all the auxiliary ingredients in step 3, add an appropriate amount of hot water (or the original soup of the beef just cooked, filter it after precipitation), press for about 20 minutes, and remove it after exhausting.

5. Heat another pot, pour in an appropriate amount of rapeseed oil, after the oil is hot, put in 1 spoon of lard to dissolve, add ginger and shallots, garlic, dried chili, Sichuan pepper, bay leaves, cinnamon, star anise and stir-fry until fragrant, add 2 spoons of bean paste and 1 spoon of chili powder (or glutinous chili), fry the red oil color, and fry the spicy taste.

6. Add the pressed beef and stir-fry evenly, add the soup of the stewed beef, add an appropriate amount of salt, pepper and rock sugar to taste, bring to a boil over high heat, and cook for about 10 minutes.

7. Then add the blanched white radish and bring to a boil.

8. Take another pot with good heat retention and put the blanched bean sprouts and konjac chips at the bottom. Note: The ingredients here can be in season or your favorite ingredients, or you can put nothing, and finally the beef can be blanched like a hot pot after eating.

9. Pour the boiled beef and radish soup into the pot of bean sprouts, sprinkle with celery segments, and serve it on the table while cooking and eating. The beef is soft and rotten.

600 grams of beef brisket, 300 grams of carrots, 300 grams of potatoes, about 15 grams of ginger, 3 pieces of star anise, 1 small piece of cinnamon, 1 grass fruit, 1 bay leaf, 1 small piece of orange peel, 1 tablespoon of tea (15ml), 1 piece of kaempfera, 1 cloves, 10 grams of rock sugar, 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of cooking wine, appropriate amount of salt, 1 teaspoon (5ml) of sesame oil, oil.

Preparation of braised beef:

1. Cut the brisket into centimeter cubes; Wash and peel the potatoes and carrots and cut into suitably sized hob pieces.

2. Put an appropriate amount of water in the pot, put the cut beef brisket and boil it to change color, remove it and drain it for later use, this step is to remove the blood stain and fishy smell in the brisket.

3. Package the spices of stewed meat, big ingredients, cinnamon, grass fruit, bay leaves, orange peel, tea, kaempfera, cloves and other material boxes or disposable medicines, and buy ready-made disposable stew seasonings.

4. Heat a wok, add 3 tablespoons of oil, add the brisket pieces and stir-fry to remove the moisture of the brisket, add rock sugar and stir-fry together, then add soy sauce and cooking wine to stir-fry together.

5. Add enough boiling water (to cover the brisket), add the spices of the stew, bring to a boil, and skim off the foam. Reduce the heat, cover and simmer for 40-60 minutes until the beef is crispy.

6. When simmering beef, fry the potatoes in a small amount of oil until the surface is golden brown. This is done to reduce the time it takes for the potatoes to stew and also to prevent the potatoes from sticking when the potatoes are stewed.

7. When the beef is stewed, add the fried potatoes and carrots, cover and simmer over low heat for another 15-20 minutes to make the potatoes soft.

8. After the potatoes become soft, open the lid and turn to high heat to thicken the soup, you can turn it properly to avoid sticking to the pan, and finally add salt and sesame oil to taste.

Tips for making it:

1. Adding a small amount of tea leaves to stew beef can remove the smell and increase the flavor of the stew, and it can also make the beef crispy faster. Orange peel can also be fishy to increase the flavor of the stew, and use leftover orange peel orange peel to dry.

2. Turn on the high heat at the end of the stew to thicken the soup and make it taste better.

3. The soy sauce used in stewing can be light soy sauce and dark soy sauce, the light soy sauce is seasoned, and some dark soy sauce is added to adjust the color.

4. You can take advantage of the weekend to stew more meat, and then divide it into small portions to refrigerate or freeze it, refrigerated can be stored for 1 week, frozen can be stored for 3 months, usually in a hurry to take out the thawing and add vegetables is a delicious braised beef.

Nutrition Tips:

Beef: sweet in taste, flat in nature, return to the spleen and stomach meridians; Beef has the effect of tonifying the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, reducing edema, etc., beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and postoperative, post-illness recuperation in supplementing blood loss and repairing tissues. Other beef preparations.

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