What is easy to rot when boiling beef, and how to cook beef will be rotten

The first, hawthorn chips.

When stewing beef, you can add some hawthorn slices to the beef broth, hawthorn slices have a very good effect, which can make the stewed beef soft and delicious.

The second type, white vinegar

When stewing beef, if you can add a few drops of white vinegar to it, white vinegar can play a good role in softening the meat, you can quickly stew the beef, don't worry about adding white vinegar may make the stewed beef have a sour taste, only need to add a small amount of white vinegar, there is no effect on the taste of beef.

The third is beer

When stewing beef, you can also add some beer to it, what is the principle of adding beer to beef stew? In fact, this is also because wine can play a role in softening the meat quality, beef stew can be directly out of the pot as long as you add beer for half an hour, using beer to stew beef, not only can play a role in softening the meat, so that the stewed beef is particularly soft and rotten, and there is another benefit, that is, it can remove the fishy smell of beef, increase the fragrance of beef, many people will find that beef has a heavy fishy smell when eating beef, so that the stewed beef is definitely not very delicious, as long as you add a little beer, This problem can be easily solved.

Fourth, add the tea bag

When stewing beef, if you are worried that there is no way to cook the beef softly, and want to shorten the time of stewing beef, you can actually put the beef and tea bags together and stew for about 20 minutes before officially stewing beef, no matter what tea bag is OK, stew with beef for 20 minutes, take out the beef and put it in the stew pot, and add water to stew again, which will make the beef easier to stew soft and flavorful.

Hello friends! Soak in lightly salted water and use tea leaves wisely. First of all, you can soak the beef in lightly salted water for a period of time before boiling it, which will not only remove the fishy smell of the beef, but also make the beef easier to cook.

Then, wrap a pinch of tea leaves in gauze and put it in the pot to boil, which can not only increase the flavor of the beef, but also make the beef soft faster. To emphasize here, never put the tea directly into the pot, it will be difficult to scoop up. Hope mine is helpful to you.

Have a happy life and good health!

When the beef is stewed, it is found that it is not rotten for half a day, and adding a little red wine or honey can also make the meat more fluffy, and it is easy to cook when cooking. Note that honey should be added when the temperature in the pot is not high, the effect is better.

When making beef, adding soybean paste or tomato as an adjunct can also speed up the ripening of beef, and tomatoes can also enhance the flavor of beef and make the soup more flavorful.

Beer is a great way to stew beef, and when you add water, you can use beer instead, and even the most difficult meat can be cooked and soft, and the effect is excellent.

1) Before stewing beef, soak the cut beef pieces in cold water for one hour to loosen the meat. After soaking, scoop out in a pot of boiling water, skim off the foam, make the broth clear, then put green onions, ginger slices and a little peppercorns, put a few slices of radish, and simmer slowly. The whole process is simmered on low heat, and must not be burned over high heat, because the simmer will make the beef cook quickly and the gravy will be soft and soft.

2) Beef stew can not be put salt and soy sauce first, because salt can make the protein in the beef coagulate, the protein in the soup precipitates, the beef is not easy to stew, the soup taste is also affected, salt and soy sauce should be stewed when the beef is nine mature, it is more appropriate.

3) In addition to putting various seasonings in beef stew, you can also sew a small cloth bag with gauze and a little ordinary tea in it. Stewed together in a pot will make the beef cook faster and add flavor.

4) If it is an older beef, it is less likely to be cooked. You can coat a layer of mustard on the beef, and when simmering on the second day, wash off the mustard and put it in the pot, and then put some vinegar and cooking wine in the pot, so that the old beef is easy to stew.

Wrap a small amount of tea leaves in gauze and put them in a pot to stew with beef, which not only makes the meat cook quickly, but also removes the greasy taste and brings the aroma of tea. When stewing beef, add a little rock sugar, which can make the beef crispy quickly, and can also play a role in improving freshness and seasoning, and bright color. Adding a little orange peel to the stew of beef is easier to stew, and it can also make the beef broth not greasy.

When boiling beef, you can first soak the beef in lightly salted water and then put a pinch of tea leaves wrapped in gauze in the pot, or you can add some lemon while boiling the beef and pour hot water while cooking. Because the citric acid of lemons can promote the destruction of beef cell structure, which can make beef softer and rotten.

Put liquor or beer. The results are good. It's easier to simmer.

When boiling beef, put some beer or hawthorn slices, white vinegar and tea bags. In this way, the beef is more likely to rot.

Beef is rich in nutritional value and is a dish that people usually love very much, but when they cook beef at home, most people still can't cook it, it's soft and delicious! Now I will introduce my practice to you for your reference, soak the beef in cold water and wash it after blanching it in green onions, ginger and chili cooking wine, and put cinnamon star anise in a pot under cold water, dried chili peppers and ginger slices! Wine!

Bring to a boil on high heat and turn to low heat to cook for an hour and a half, then turn off the heat and simmer for half an hour before boiling the pot to eat

When boiling beef, it is best to put a few hawthorns, which are more likely to be soft and rotten.

You can put vinegar.

You can also put dried hawthorn.

Plus orange peel.

The taste is more fragrant.

What is easy to rot when boiling beef? Well, listen to the old man's old earthwork and say well, boil beef and put some hawthorn. It's easy to rot, but I don't know if this recipe is right, um, but it's generally normal to put beef and boil beef jerky or something?

All use a pressure cooker. After taking it, it's all very bad there now.

When stewing beef, if you want it to cook it more easily, you need to put some vinegar or put a few hawthorns, which will save a lot of time.

What to put in the boiled beef, put a tea bag in it, wrap it in gauze, put ginger, star anise, put star anise inside, and put it very roughly, and boil beef inside.

It's okay to put hawthorn, I used to put it, and it rotted quickly.

If you cook it for a longer time, it will rot easily.

I personally think that boiled beef with hawthorn, tangerine peel can be made soft, good taste, and save time. Hawthorn and tangerine peel have the functions of strengthening the spleen and stomach and helping digestion.

1. Tips for boiling beef soft and rotten:First of all, it is important to choose beef, and it is best to choose tendon meat. The next step is to soak, after the meat is washed, soak it in cold water, change the water every half an hour, soak it in the morning or in the afternoon, so that the blood can be fully soaked.

Beef is more likely to rot after feeding meat with starch and cooking wine for 1 hour, or add a few slices of shantong or a few drops of vinegar to stew with beef, and you can also add tangerine peel and plum stew beef, which is also easier to rot. The meat is old, and it is generally not easy to burn soft, especially stewed or sauced large pieces of beef, which is time-consuming and fire-consuming, and it does not taste crispy, but when stewing beef, add the tea leaves wrapped in gauze and burn together, and the beef can be stewed and stewed for a long time, and its mellow flavor has not changed at all.

Add water and spices for boiling meat, soy sauce, cooking wine, two hawthorns to a pot and bring the pot of seasoning water to a boil. Then slowly put the beef into the pot, the water must be enough, and it must be covered with beef. When the pot is boiling again, turn to low heat and simmer slowly, about 1 hour.

After an hour, add some salt and chicken bouillon, I personally think it will taste better to replace the chicken bouillon with oyster sauce, and simmer for 10 minutes on high heat to let the meat absorb the flavor.

2. Nutritional value of beef:Beef is a very nutritious food, including rich protein and amino acids, which can effectively promote metabolism. Moreover, the fat content in beef is very low, and eating beef will not lead to fat accumulation, which can reduce the probability of obesity, and it is a strong oxidant.

The content of minerals and vitamin B groups in beef is also relatively high, which can effectively nourish the nerves, promote the body's hematopoietic function, and improve the anemia state. Eating more beef can effectively enhance immunity and enhance the body's ability to resist diseases.

Why is your beef stew not rotten? And the beef stewed by the chefs is rotten and refreshing, in fact, you just use less ingredients, and with this ingredient, the beef stewed is as rotten and delicious as the chef! It's up to you to use this special must-have ingredient for beef!

Beef stew tips:

Before stewing beef, it must be marinated with ingredients and the production process is very important, and what is the best way to marinate beef, what is used to marinate and what method is used to stew beef to be rotten and delicious?

Clean it with cold water before stewing beef, pay attention to soak it for about two hours before washing beef, so that it is easy to wash off the blood water after the blood water in the beef seeps out, you can't use hot water when washing beef, and you can't blanch the beef after washing it, and it is marinated after washing, and it is generally marinated with starch when marinating, and the beef is evenly coated with starch and marinated for about half an hour. When marinating, you can add some hawthorn, hawthorn has the effect of softening beef, but it is not appropriate to put too much hawthorn, generally 1000 grams of beef can put 5-8 hawthorns!

After marinating, you can put it in the pot to stew, and when it stews, there will be a layer of foam at the beginning, we use a spatula to skim it off, and then it can be stewed. When stewing, you can put ginger, star anise, and bay leaves to stew together, and stew it out more fragrant and delicious, and generally choose potatoes, radish, and tomatoes to stew together for side dishes. Potatoes are easy to cook, so potatoes are generally put in the middle of the dozen minutes before stewing beef.

There is also salt, which should be put in when the beef stew is delicious! In this way, the stewed beef is tender but not broken!

Answer 1: It is best to soak beef in cold water for a period of time, and it must be blanched in a pot under cold water to remove blood foam. 2. If you want to be soft and rotten, if the time is short, use a pressure cooker, add hawthorn, half a potato, a little cooking wine, a small amount of water, don't pass the beef, press for about 40 minutes, and automatically relieve pressure. 3. If you have enough time, use a casserole directly, boil the pot on high heat, turn to low heat and simmer for more than 2 hours, remember to add more water, try not to add water during the period, if there is really a shortage of water, you must add boiling water.

4. If you don't want to stew, then wrap it directly in tin foil, put it in the oven and simmer it at 200 degrees for 1 hour, or directly skewer the meat skewers and bake it with oil for 20 minutes, which are good choices.

1. It is best to soak beef in cold water for a period of time, and it must be blanched in a pot under cold water to remove blood foam. 2. If you want to be soft and rotten, if the time is short, use a pressure cooker, add hawthorn, half a potato, a little cooking wine, a small amount of water, don't pass the beef, press for about 40 minutes, and automatically relieve pressure. 3. If you have enough time, use a casserole directly, boil the pot on high heat, turn to low heat and simmer for more than 2 hours, remember to add more water, try not to add water during the period, if there is really a shortage of water, you must add boiling water.

4. If you don't want to stew, then wrap it directly in tin foil, put it in the oven and simmer it at 200 degrees for 1 hour, or directly skewer the meat skewers and bake it with oil for 20 minutes, which are good choices.

1. The beef can be boiled with starch and cooking wine to simmer for 1 hour, or you can add a few pieces of hawthorn or a few drops of vinegar to stew with beef, and you can also add tangerine peel and plum stewed beef, which is also easy to boil.

2. Beef is rich in protein and amino acids. It can improve the body's ability to resist disease, and is particularly suitable for people who grow and develop and recuperate after surgery and illness in replenishing blood loss and repairing tissues.

3. Traditional Chinese medicine diet therapy believes that eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

Beef can be boiled in beef fillet soup, or boiled and stir-fried beef, so that you have to add a little starch to the outside, the beef is tender and easy to cook, and it is also tender and smooth, and it can also be made into braised or soup, which will take half an hour, one or two hours.

The beef can be boiled with starch and cooking wine to simmer for 1 hour, you can also add a few pieces of hawthorn or a few drops of vinegar and stew with beef, you can also add tangerine peel and plum stewed beef, it is also easy to boil, if it is old beef, it is generally not easy to boil, you can wrap the tea leaves in gauze and cook them together during beef stew, and the beef can be stewed and stewed.

This is made of bamboo for a little longer, so that he can think it will be very delicious.

How to cook beef to rot, cook it in a pressure cooker, and it will rot in an hour.

You can use a pressure cooker to cook, then the beef will be rotten.

When boiling beef, you are wrong to cook it directly in the pot, keep in mind 2 tips, the beef is soft and rotten!

Stew for a long time, don't run out of gas, you can stew rotten It is best to use a pressure cooker or pressure cooker.

What should I do if the beef is not boiled? Just use one type of tea and put it together and it's easy to boil!