How to make beef stew with pickles? How to stew marinated beef?

Cut the beef brisket into small pieces in the stew pot, add cold water to cover the brisket, cook the meat over high heat, then stare at the side of the pot to skim off the blood foam until there is no blood foam, then add the onion and garlic minced, and simmer for 15 minutes.

After shredding the sauerkraut, mix well and add the broth.

Cover all ingredients, bring to a boil over high heat and simmer for 20 minutes.

Simmer until the brisket is soft and hard and palatable, season with salt and remove from the pan.

Wash the brisket, cut it into pieces, and soak it in cold water for 2-3 hours in bleeding water;

Cut the carrots and potatoes into hob pieces, put oil in the pan, fry them and set aside;

Cut the onion into a crescent shape and set aside;

Boil a pot of water, after the water boils, add the beef brisket and cook for 10 minutes, skim the foam, remove it, and control the water;

Step 1: Wash the beef ribs, control the blood and water, cut the meat into large cubes with a saw knife, soak in cold water for about 30 minutes, put it in a pot of boiling water and cook it thoroughly.

Step 2: Change a pot of water and then boil the beef, skim off after the foam rises, add various seasonings and herbs (wrap it in a cloth for next use), and slowly simmer over warm heat.

Braised radish beef stew ingredients:

800g beef, 1 radish, 1 tsp cooking wine, 2 tsp soy sauce, 1 tsp oyster sauce, Sichuan peppercorns, 1 half star anise, 2 bay leaves, 5 dried chilies, 1 tsp onion, ginger, sugar, 1 tsp bean paste, 1 tsp chili oil.

Method:1Cut the beef and radish into large pieces. Blanch a spoonful of cooking wine and a few slices of ginger in a pot of cold beef and remove after 10 minutes.

2.Heat the oil in a pan. Add Sichuan pepper, star anise, bay leaves, green onion and ginger, a spoonful of bean paste, a spoonful of chili oil, add the beef cubes and stir-fry a few times.

3.Add 2 teaspoons of soy sauce, 1 teaspoon of oyster sauce and 1 teaspoon of sugar, stir-fry evenly, bring hot water, cover and bring to a boil, add a spoonful of salt and simmer for more than 45 minutes, then open the lid and add radish and simmer for 20 minutes! This dish is easy to eat and also goes well with a hot pot soup base. Taste it!

Tomato and radish beef stew ingredients:

Two steaks, one radish, two tomatoes, onion and ginger.

Method:1Defrost the steak in advance, blot the water with kitchen paper and cut into small pieces, peel the tomatoes and cut them into small pieces, cut the radishes into small pieces, and slice the ginger.

2.Put clean water in the pot, put cold beef water in the pot, put green onion and ginger and a spoonful of cooking wine, remove the water that has fallen into the water, and rinse it with warm water.

3.Put oil in a pot, add ginger and stir-fry, add beef and stir-fry + 1 teaspoon cooking wine + 1 teaspoon soy sauce + 1 teaspoon soy sauce and stir-fry, add tomatoes and stir-fry to get juice, add boiling water without ingredients, and simmer for 40 minutes.

4.The beef stew is soft, put the radish, add the appropriate amount of salt, simmer for another 20 minutes, sprinkle with parsley and serve.

Beef stew with carrots: 600g beef, half a radish, a pinch of rock sugar, 2 tablespoons of soy sauce, 1/2 tablespoon of soy sauce, 1 tablespoon of vinegar, a pinch of salt, ginger, garlic, star anise, pepper.

Method:1Cut the white radish into hob pieces for later use, cut the beef into small pieces, blanch in a pot, skim off the foam, then wash and drain.

2.Heat the oil in a pot, add rock sugar, star anise, ginger, Sichuan pepper and garlic and stir-fry until fragrant, then pour in the beef and stir-fry until the color is even.

3.Pour the fried beef into the aventurine pot and pour in an appropriate amount of water. Select the Quick Cook function. Once boiling, simmer for one hour.

4.Put the white radish in it, add a pinch of salt, simmer for 20 minutes, and finally sprinkle with chopped green onions.

The preparation of cooked beef stew with cabbage is as follows:

1. Wash the beef, cut it into small pieces, wash and roll up the green onions, slice the ginger, cut the sharp peppers into small sections, and separate the cabbage sedan root and cabbage leaves;

2. Put cold water in the pot, boil the beef in the pot with cold water, see the blood water come out, and the color of the meat turns white.

3. Pour out the blood water, wash the beef with clean water, and do not wash the beef with cold water;

4. Put oil in the pot, put the sharp chili peppers in the pot and stir-fry, then stir-fry the beef together, put a spoonful of dark soy sauce, cooking wine, a little vinegar, green onion and ginger slices;

5. Put water in the pot more than the height of the beef, boil first over high heat, then turn off the low heat and simmer slowly;

6. Wait until the beef is stewed until it is almost rotten, first put in the cabbage root, then put the cabbage leaves, put salt before the pot, and the cooked beef stewed cabbage can be completed.

First step:

Beef is more fishy than pork, so the steps are very different when stewing, it is easy to find through cleaning, beef will continue to ooze blood after being put into the water, which shows that the fishy smell of beef is particularly large, so it is wrong to stew directly in the pot, which will cause a very strong fishy smell, and if you blanch directly, the fishy smell will gather inside, or will it cause the stew to be fishy.

Marinate the beef first, and by marinating it, you can not only remove the smell but also increase the taste, killing two birds with one stone, and the resulting beef is more delicious.

When marinating, add ginger stove back slices, pepper, pepper, cooking wine, light soy sauce to the beef, grab and mix a few times, marinate for five or six hours, the marinating time can not be too short, otherwise the desired effect can not be achieved, marinated for a long time, can be fishy, and the taste is easy to seep in.

The second step:

Blanching is essential and can quickly remove the fishiness, but most people like to cut the beef into small pieces before blanching it, although this can make beef stew, but in comparison, the beef made by this method is not tender enough.

The best way to do this is to divide the beef into two or three pieces, if the beef is relatively small, it is okay not to divide it, put it directly into the pot and blanch the whole piece, and then cut it into small pieces after blanching. Because after cutting into small pieces, the water will be lost quickly, so the beef will become dry and not tender enough.

Step 3: During the beef stew, don't put salt too early, but add salt after the beef is soft.

Many friends are accustomed to adding water to stew when stewing beef, thinking that this beef will be more delicious, in fact, this is not right, if the salt is put too early, it will cause the beef to become tight, and it is very chai after stewing, and it is stuffed with teeth.

The best way is to put the beef in a pot and stew until it is fully cooked, then put salt, adjust the taste, and continue to simmer for ten minutes.

Steps to make beef stew:

1. Rinse the surface of the beef and wash it several times. The beef is relatively large, you can divide it a little smaller, put it in a basin, put it in cooking wine, ginger, Sichuan pepper, light soy sauce, put it with your hands and keep pinching it, and then put it aside to marinate, you can put it in the refrigerator when the weather is hot, if you have time, take it out after an hour and pinch it a few times, turn over a hidden hungry noodles.

2. After marinating for five or six hours, add enough water to the basin to clean, and change the water to wash several times. Then pour the beef into the pot, add enough cold water, boil over high heat, remove the dirt on the water surface after boiling, and continue to cook for another 10 minutes.

3. Remove the beef and let it warm, then cut it into small pieces with a knife. Add Sichuan pepper, dried chili, star anise, bay leaves, braised soy sauce, rock sugar, and water to a saucepan and bring to a boil over high heat.

5. Pour the beef pieces into the pot of boiling water, boil again over high heat, turn down to medium-low heat and simmer, cook until the beef is cooked thoroughly, add salt to taste, add potatoes, carrots and other ingredients, cover the lid, and simmer for a while.

6. When the ingredients are fully cooked, you can simmer on high heat to collect the juice, and the soup is thicker to use to pour rice and eat more fragrant.

It can be used to stew beef stew or braised beef chain digging and other dishes. Here's a simple recipe for braised beef:

Ingredients: 500 grams of marinated beef.

5 grams of ginger slices.

1 green onion.

2 tablespoons cooking wine.

1 tablespoon light soy sauce.

1 tablespoon dark soy sauce.

10 grams of caster sugar.

Water to taste. Method:

Cut the marinated beef into pieces of the appropriate size.

Heat oil in a pan, add plum chun, add ginger slices and green onions and stir-fry until fragrant.

Add the beef cubes and stir-fry, add an appropriate amount of cooking wine and stir-fry evenly.

Add light soy sauce, dark soy sauce and rock sugar and stir-fry well.

Add an appropriate amount of water, pour some cooking wine, cover the pot, bring to a boil, turn to low heat and simmer slowly for 2-3 hours until the beef is very soft.

Add salt and other seasonings to your taste, and turn off the heat at the end.

It's a basic practice that you can adjust to your tastes and preferences. Hope it helps!

Summary. Hello, I would like to introduce you to the practice of roasting beef with pickled vegetables for your reference, 1. Wash the beef you bought, drain the water and slice it. 2. Put hot water in the pot, boil the cut beef, remove the blood water, and put it in cold water.

3. Drain the water again if you don't drain the water, if you don't drain the water and fry it directly, it will affect the taste of the beef. 4. Wash and chop the pickles, squeeze the water and set aside. 5. Finely chop the ginger, dice the garlic cloves and chop the garlic sprouts for later use.

6. **, put oil in the pot, put ginger and garlic cloves in the cold oil pan and stir-fry until fragrant. 7. After stir-frying, add the drained beef and stir-fry together.

8. Stir-fry for a while, add soy sauce, rice wine, and salt to continue stir-frying.

9. After stir-frying the beef to taste, continue to stir-fry together with the pickles.

10. After stir-frying together for a while, add the bean paste, and cook it together in hot water, with more water, otherwise the beef is not easy to cook. 11. When the water is almost dry, it is almost ready, sprinkle some garlic leaves, and you can put it on the plate.

How to cook roast beef with pickles.

Hello, I would like to introduce you to the practice of roasting beef with pickled vegetables for your reference, 1. Wash the beef you bought, drain the water and slice it. 2. Put hot water in the pot, boil the cut beef, remove the blood water, and put it in cold water. 3. Drain the water again if you don't drain the water, if you don't drain the water and fry it directly, it will affect the taste of the beef.

4. Wash and chop the pickles, squeeze the water and set aside. 5. Finely chop the ginger, dice the garlic cloves and chop the garlic sprouts for later use. 6. **, put oil in the pot, put ginger and garlic cloves in the cold oil pan and stir-fry until fragrant.

7. After stir-frying, add the drained beef and stir-fry together. 8. Stir-fry for a while, add soy sauce, rice wine, and salt together to make celery and continue to stir-fry. 9. After stir-frying the beef to taste, continue to stir-fry together with the pickles.

10. After stir-frying together for a while, add the bean paste, and cook it together in hot water, with more water, otherwise the beef is not easy to cook. 11. When the water is about to dry, it is almost ready, sprinkle some garlic leaves, and you can put it on the plate.

Summary. How to cook roast beef with pickles.

Ingredients: beef (beef tendon meat is the best), sauerkraut, green onions, ginger, garlic, pickled ginger, pickled millet spicy, pickled bell pepper.

Step 1: Cut the beef into large pieces of about 3 cm, and wash the blood again after the beef is cut.

2. Cut the sauerkraut into strips and then cut it into 3-5 cm long segments, wash off the excess salt again after cutting, and squeeze out the water. Soaked ginger slices, soaked millet spicy spicy sections.

3. Add a little oil to the pot, add ginger and garlic and stir-fry until fragrant, add beef and stir-fry until the surface of the beef changes color.

4. Add a little bean paste and stir-fry until fragrant, then add two rock sugars and stir-fry, and pour a little white wine into the side of the pot.

5. Add water to cover the beef, add shallots, a little cooking wine, a little aged vinegar, and an appropriate amount of sugar, and simmer for 1 hour after boiling.

6. Start another pot, add a little oil, add the sauerkraut that has been squeezed out of the water, then add the pickled ginger and spicy millet, then pour the sauerkraut into the beef and continue to simmer for 20 minutes.

7. When simmering to 15 minutes, add a little sugar and pepper to taste, add the green onions, then reduce the juice over high heat (don't collect too dry, you can use it to cook noodles), turn off the heat and start the pot, sprinkle with coriander. Hope it helps!

How to cook roast beef with pickles.

How to cook pickled vegetables and roast beef Ingredients: beef (beef tendon meat is the best), sauerkraut, green onions, ginger, garlic, pickled ginger, soaked millet spicy, soaked bell pepper Step 1, cut the beef into large pieces of about 3 cm, and wash the blood again after the beef is cut into cracked meat. 2. Cut the sauerkraut into strips and then cut it into 3-5 cm long segments, wash off the excess salt again after cutting, and squeeze out the water.

Soaked ginger slices, soaked millet spicy spicy sections. 3. Add a little oil to the pot, add ginger and garlic and stir-fry until fragrant, add beef and stir-fry until the surface of the beef changes color. 4. Add a little bean paste and stir-fry until fragrant, then add two rock sugar and stir-fry, and pour a little white wine on the side of the pot.

5. Add water to cover the beef, add shallots, a little cooking wine, a little aged vinegar, and an appropriate amount of sugar, and simmer for 1 hour after boiling. 6. Start another pot, add a little oil, add the sauerkraut that has been squeezed out of the water, then add the pickled ginger and spicy millet, then pour the sauerkraut into the beef and continue to simmer for 20 minutes. 7. When simmering to 15 minutes, add a little sugar and pepper to taste, add the green onions, then reduce the juice over high heat (don't collect too dry, you can use it to cook noodles), turn off the heat and start the pot, sprinkle with coriander.

I hope I can help you!

Hot pot yes. Ingredients: 1000 grams of beef (loin), appropriate amount of sauerkraut, pickled pepper, pickled ginger, pickled rodish and pickled cowpea, half a pack of butter hot pot base, garlic and ginger A little Method:

1. Slice the beef tenderloin, add rapeseed oil, ginger slices and salt and marinate for half an hour. 2. Heat oil in a wok, add half a package of hot pot base and stir-fry, then add sauerkraut and kimchi to stir-fry until fragrant. 3. Add an appropriate amount of mineral water to boil it