How to cook salted buffalo beef, how to make salted buffalo tendon meat delicious?

Ingredients: 3000 grams of beef tendon meat.

Salt Appropriate amount of Sichuan pepper 5 grams.

Chaotian pepper 8 pcs.

Water Appropriate amount of sauce (vinegar, cooking wine.

Sugar, extreme freshness, garlic paste).

Steps: 1. Preparation: salt, pepper, pepper.

2. Cut the beef into pieces, sprinkle with salt, stir well, and marinate for 3 hours.

3. Put the beef in a pot, add water and cook over high heat. (The water level is not over the beef) 4. Float away the foam, add the peppercorns, Chaotian pepper, and cook over medium-low heat.

5. After 3 hours, the chopsticks can rub through the beef and it will be cooked.

6. Beef slices on a plate, garlic, vinegar, cooking wine, sugar, the ultimate fresh sauce is good, and the sauce can be poured into the beef (you can also eat the meat slices with the sauce).

Tips You can have more salt in the process of making salt, don't put salt when cooking, don't put salt in the juice, if you feel light, you can put salt in an appropriate amount. The beef has been marinated, the water has been removed, and the meat has been cooked and cooled with plastic wrap.

Wrap it, put it in the refrigerator, and when you eat it again, slice it into shape.

Ingredients: 1 kg of beef.

Salt a pinch of MSG a pinch of it.

Star anise: 2 pcs.

Cinnamon to taste.

Sichuan pepper 10 grams.

3 dried chili peppers.

3 bay leaves.

3 slices of ginger.

Steps: 1. 1 kg of beef tendon meat.

2. Boil water, remove blood water.

3. Prepare excipients.

4. Cook the accessories with the beef, taste salty and light after boiling, and the soup should be slightly salty.

5. After boiling, remove foam, turn on low heat, simmer for one hour, turn off the heat and cool, pay attention to the beef not to take out, cool it with the soup, the soup should be immersed in the beef, and the beef will be firewood too early.

Ingredients: 500 grams of beef tendon.

Excipients: 100 grams of coriander.

Seasoning: 10 grams of salt, 10 grams of sugar, 10 grams of green onions, 10 grams of ginger, 10 grams of Sichuan pepper, 50 grams of cooking wine, 15 grams of sesame oil, appropriate amounts.

Preparation of salted buffalo beef:

1.Beef tendon meat is rubbed and marinated with salt, sugar, peppercorns and a little nitrate (one week in winter, 3 days in summer, of which it is turned twice), and washed after removal; Pick and wash the parsley.

2.Use the pot to add the beef shank meat, the beaten green onion, ginger, cooking wine and an appropriate amount of water (the water is subject to the beef) and cook until it is rotten, remove it and let it cool, brush with sesame oil, so as not to dry out.

3.When eating, cut thin slices and put on a plate, drizzle sesame oil, and spell coriander.

A delicious way to make salted buffalo tendon meat

Ingredients: 500 grams of beef tendon.

Excipients: 100 grams of coriander.

Seasoning: 10 grams of salt, 10 grams of sugar, 10 grams of green onions, 10 grams of ginger, 10 grams of Sichuan pepper, 50 grams of cooking wine, 15 grams of sesame oil.

Steps: 1. Beef tendon meat is kneaded and marinated with salt, sugar, peppercorns and a little nitrate, one week in winter and 3 days in summer, which is turned 2 times, washed after taking out, and the coriander is picked and washed;

2. Use the pot to put the beef tendon meat and the broken green onion, ginger, cooking wine and an appropriate amount of water, the water is subject to the beef, boil until it is rotten, take it out and let it cool, brush with sesame oil, so as not to dry out;

3. When eating, cut thin slices and put on a plate, pour sesame oil, and spell coriander.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be 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.

Summary. A pound of beef can be immersed in water for half an hour, and immersing the beef in water will make the beef soft and easier to eat. Do not put in supercold or superheated water, warm water works best.

A pound of beef immersed in water for half an hour can be balanced, and the beef immersed in water will make the beef soft and easier to eat. Do not put it in too cold or too hot water, warm water works best. 2019

A pound of beef can be immersed in water for half an hour, and the beef will make the beef soft and easier to eat. Do not put it in super-cold or super-hot water, warm water works best. Soaking raw beef in salt water can dilute the blood in the beef, and it will also make the mouth of the beef feel better!

1. First chop the beef tendon meat into several large pieces, put the cut tendon meat into the pot, add an appropriate amount of water, and heat it on fire.

2. Boil the pot for about 5 minutes, turn off the heat, pour out the blanched blood, and prepare an appropriate amount of ginger slices, green onions, garlic pieces, ingredients, cinnamon, and five-spice powder.

3. Add an appropriate amount of water to the pot, put the tendon meat and various spices prepared into the pot to light the fire, turn the heat to low heat and simmer for an hour, add an appropriate amount of salt to the pot and continue to simmer.

4. Simmer for about half an hour, add an appropriate amount of monosodium glutamate, if you are not in a hurry to eat, soak the beef in the soup for several hours, and add flavor.

The correct way to cook raw beef is as follows:

1. Put the raw beef into the Mengyuan pot, add an appropriate amount of water, and soak for about 2-3 hours until all the blood in the beef is soaked out.

2. Clean the raw beef, cut it into large pieces, add water to the pot, and boil the beef in a pot under cold water until the water boils.

3. Skim off the foam until there is no more foam.

4. Add ginger or tea leaves, lemon juice, etc. to the water, reduce the heat and cook for an hour.

Precautions. Blood water can affect the taste of the beef as well as the texture of the beef, so be sure to soak the blood water out before boiling the beef.

When boiling beef, don't put salt in advance, because after adding salt, you will find that beef is particularly difficult to cook, and the correct way is to wait until the beef is ready to come out of the pot before adding salt and other seasonings.

If you want the flavor of the seasoning in the hole in the beef to be stronger, you can cook it for a while after adding the seasoning, and it will take about 30 minutes to let the seasoning completely enter the beef, so that the taste will be better.

Introduction to the ingredients of brine beef1000g beef tendon, 1 tablespoon salt, 1 tablespoon of rice wine, 2 green onions, 3 slices of ginger, 5g cinnamon, 5g fennelSteps to prepare the salted buffalo meat

1. Beef tendon. 2. Remove the blood from the tendon and wash it with water.

3. Put water in the pot and put the beef tendon, then pour in the rice wine.

4. Add cinnamon fennel.

5. Add ginger.

6. Put in the green onion, put the seasoning and boil over high heat, change to simmer over low heat 7, add salt after boiling the fragrance, and then simmer over low heat.

8. Cook until chopsticks can be inserted, and let the pot cool and slice.

Nutritional value of beefRecent debates in beef bodybuilding nutrition have revolved around the topic of low-carb diets and replacing chicken and fish with beef. Once again, beef is revered as the most important part of a muscle-building diet plan. Arnold Schwarzenegger and Frank Columbus must have laughed when they heard this so-called "latest development", because they had been eating steak as their main meal since the 70s – long before scientific experiments confirmed the following experience

For best results, eat beef at least once or twice a day in your five daily diets.

To make corned beef, you first need to prepare a relatively high-quality leg meat or back twist meat, this part of the meat fascia is less and the elasticity is better, and then the various ingredients are matched together and ground into powder, put the meat into a marinating container, wrapped it in gauze, and then take it out and cut it into slices, match the accessories and meat slices together and stir evenly, and then put it in a container, put it in the oven for baking, and wait until there is no moisture, the color of the beef slices turns black and turns brown yellow, it proves that it is almost, Then put it in the middle layer, you need to bake it for about three hours to 4 hours, take it out and dry it for 2 3 minutes, and then you can take it out of the ready, wrap it in gauze, and then wrap it in tinplate, which can be stored for a longer time.

Tricks for corned beef.

If you want to make corned beef delicious, then it is very important when choosing beef, if you want to make beef delicious and not old, you must choose good beef, the method of cutting beef is also very important, you can cut it into strips along the texture, you need to cut it into slices along the texture, and the texture can be more accurate when you find the knife, so that the beef you make does not have to worry about being too old to chew, or not enough to taste.

If you want to make corned beef to taste good, then you can first clean the beef and cut it into slices, put it in a basin for later use, add an appropriate amount of cooking wine to marinate it, add oyster sauce, soy sauce and stir evenly, cover the plastic wrap and marinate for dozens of minutes, add an appropriate amount of water, stir the baking soda, egg white, and starch well, and then marinate it, each piece of beef needs to be hung with powder, and then add an appropriate amount of oil to stir evenly, put the beef in the pot and stir it quickly, so that the beef tastes good.

How to corne beef:

Ingredients required]: Appropriate amount of beef.

Ingredients: soy sauce, oyster sauce, green onion and ginger, egg white, salt, starch, oil.

1. Then prepare the ginger and shallots, add water together, and pinch out the juice with your hands.

2. First buy it from fresh beef, first put it in the refrigerator for an hour, and then take it out, so that it can be drained of acidity. When we pick beef, we can pick the tendon meat, and the plum head meat and tenderloin are relatively tender and crispy.

3. First of all, let's take a look at the texture of beef, which is vertically long.

4. So when we cut it, we have to cut it horizontally, so that the cut beef is tender.

5. The slice is almost like this. Don't cut it too thinly, it's easy to crumple when we marinate. Come and see our beef cut. A thin slice is exceptionally fresh. This is followed by pickling.

6. Pour in a spoonful of oyster sauce and half a spoon of dark soy sauce. Grasp it evenly and marinate it.

7. Add the green onion and ginger water in batches, then grasp it evenly and stir clockwise to marinate each piece of beef.

8. Then add a little salt to it. Salt allows the beef to absorb moisture quickly, so that it is tender.

9. After the beef is starched, add the prepared egg whites and pour in the beef. Continue to grasp evenly.

10. Add starch and continue to grasp.

11. Finally, add oil. This ensures that the moisture of the beef does not run water.

12. After cooking, put it in the refrigerator to keep it fresh, and it is also very convenient to eat and take it at any time. If you like to eat beef, you might as well try it.

Put 30g of salt in 10 catties.

Ingredients: 500 grams of beef.

Excipients: 1 Kaistool grass fruit, 2 dried chili peppers, 7 cloves, 2 bay leaves, 1 fragrant fruit, 4 nutmeg, 1 star anise, 1 gardenia, 1 angelica, 1 long pepper, 8 ml of cooking oil, appropriate amount of chopped green onion, 3 grams of dark soy sauce, 5 grams of cooking wine, 5 grams of light soy sauce, 3 grams of salt.

1. Put grass fruits, dried chili peppers, cloves, bay leaves, fragrant fruits, nutmeg, star anise, gardenia, betel nut slices, angelica angelica and long peppers into the spice bag.

2. Put oil in the pot, add an appropriate amount of chopped green onion and stir-fry until fragrant, pour in the beef cubes, and stir-fry until it changes color.

3. Add dark soy sauce, cooking wine, light soy sauce and salt, stir-fry and simmer for 30 minutes.

4. Start another stew pot, pour in the fried beef Yusun Feng meat, heat the water to cover the beef, and put in the spice bag.

5. Bring to a boil over high heat and simmer over low heat for 2 hours, then remove from the pot.

After putting salt, stuff for a while, and put salt early will shrink the meat.