How to stew beef rotten and delicious, how to stew beef rotten and delicious

Here's how beef stew is delicious and worse:

1. Cut beef, beef stew is not rotten, it may be the first step is wrong. When cutting beef, you should cut it against the grain and cut off the muscle fibers, so that it is easy to stew. Cut the beef into large pieces and soak in water for 2 hours to soak in the blood and make the meat soft.

2. Blanch, boil the beef in a pot under cold water, bring to a boil over high heat, skim off the boiled foam, blanch for 5 10 minutes, until there is no foam, then remove the beef, so that there will be no fishy smell and the taste is more delicious.

3. Add water, after blanching, you can add water to stew, remember to heat water or boiling water, do not add cold water. The protein of the buffalo meat meat will coagulate quickly and will not break down into amino acids, which will ensure the flavor of the beef. The amount of water should be added at one time, and adding water again in the middle will affect the quality of the meat.

4. Seasoning, salt will make the water in the meat analyzed, and the meat will become old. If salt or soy sauce is added too early, the beef will not be able to stew. Table salt and protein are rivals, salt can reduce the solubility of protein in water, so that the protein precipitates, so that the meat and soup are not delicious.

Therefore, wait until the beef is stewed before adding salt to taste.

5. Add tea leaves, hawthorn or radish, it takes 1 2 hours for beef to stew rotten, and some ingredients can be added to play an "accelerating" role, such as tea, hawthorn, and radish. Prepare a spoonful of tea leaves, put it in a bag, and put it in the beef to stew together, which can make the beef stew quickly, and the beef also has a tea fragrance, which is fishy and fragrant. Hawthorn and radish not only make the beef stew faster, but also remove the oil, which is very good.

Beef stew is rotten and delicious

The beef is tender and easy to rot when simmered.

The practice of beef stew is more particular, before cooking, the beef should be processed first, the beef should be cleaned, and then cut into evenly sized pieces, and then put into the pot and scald it with boiling water to remove impurities and blood. At this time, the fibers of the beef are in the shrinking stage, then switch to medium heat, add the prepared seasoning, boil for a while, and finally change to low heat to simmer. Finally, when the beef is almost cooked, add some condiments and continue to simmer.

Beef stew over high or low heat:

Most of the recipes are to first boil the beef over a high heat, then change to medium heat and boil, and finally turn to low heat and simmer slowly, so that the stewed beef will be more flavorful, and the meat will be more tender and delicious.

The practice of beef stew is very particular, in which the heat and time are particularly important, too much heat or too small heat is not good, the stewed beef may be relatively old or not bad enough, which will affect the taste and texture of the beef.

Generally speaking, what kind of fire to use for beef stew mainly depends on the individual's method and the choice of ingredients, and it is not absolute.

Contraindications for the consumption of beef stew:

1. People with high cholesterol can't eat it.

The cholesterol content of beef is relatively high, and people with high cholesterol will easily cause physical discomfort after eating it.

2. Patients with nephritis should not eat more.

Beef is rich in high protein, and eating it together with aminophylline drugs will easily reduce the efficacy of the drug and increase the burden on the kidneys, so nephritis patients are not suitable for eating beef stew.

3. Don't eat it with pork.

Pork is a cold food, while beef is a hot food, the two are cold and hot, and the taste is a bit conflicting, and eating them together is not good for your health.

Step 1: Wash the beef with water to remove the blood on the surface of the beef.

Step 2: Put the cleaned beef into a basin with clean water, change the water about every half an hour until all the blood in the beef is soaked out, this step takes about two hours.

Step 3: Use a knife to cut the beef into small pieces of equal size and put it into the pot, then add an appropriate amount of water to the pot to submerge the beef, continue to add an appropriate amount of green onions, cooking wine and ginger slices to the pot, and turn on high heat to bring the water in the pot to a boil.

Step 4: After the water is boiled, use a spoon to skim off the scum on the water surface, turn off the heat and remove the beef cubes, and rinse the scum off the surface of the beef cubes with hot water.

Tips: Remember to rinse the foam on the surface of the beef with hot water, do not use cold water, using cold water will let the dirt in the foam enter the beef again, and the stewed beef will not have a tender taste.

Step 5: Add an appropriate amount of cooking oil to the wok, heat the cooking oil, add an appropriate amount of star anise, Sichuan pepper, cumin, bay leaves, ginger, and green onion to the wok, and stir-fry it to make it fragrant.

Step 6: After the spices are stir-fried to create the fragrance, drain the previously processed beef, put it in the wok and continue to stir-fry until the surface of the beef is slightly charred, pour enough hot water into the pot, then add an appropriate amount of light soy sauce, and stew the beef on high heat.

Step 7: Wait until the water in the pot boils again, turn the gas stove to medium heat and continue to stew the beef, after about 30 minutes, remove the lid, add a small amount of salt to the pot to taste, and continue to simmer for about 90 minutes, so that a tender and delicious beef stew is ready.

The beef stew is rotten and delicious, you can add some potatoes appropriately, or add some other ingredients you like. You can use a pressure cooker and pressure cooker to simmer over low heat. Time is of the essence, and so is the heat.

5 tips for beef to be soft and delicious: 1. The first is the choice of beef. Many people may think that beef is the same, in fact, the parts of beef are different, and the degree of stewing is not the same.

2. Beef processing. Many people buy beef back and rinse it directly with water, this way of processing is wrong, if you want the beef to be delicious, at least it should be soaked in water for 2 hours, so that the blood in the beef can be soaked out, and the beef blanching must be done with cold water, so as not to lock the nutrition of the beef. 3. The technique of cutting beef.

Beef is processed is to cut beef, presumably everyone knows that beef has more tendons than other meats, so when cutting, you can't just cut according to your own ideas, you should find the texture of the beef, and then cut it vertically with the knife edge, don't cut it along the lines. 4. Water for beef stew. Many people stew beef is stupidly add water to stew, which will not only dilute the taste of beef, but also may aggravate the fishy smell of beef, the most suitable method is to add an appropriate amount of beer when stewing beef, so that the enzymes in the beer can decompose the protein in the beef, so that the beef stew is more delicious.

5. Try not to add water in the middle of the beef stew. This is a taboo for stewing, because the food has been stewed before, and if you add water to it, the stewed taste is not very delicious, even if you add water, you have to heat the water. Prepare the ingredients:

Beef tendon, star anise, bay leaf, cinnamon, ginger, green onion, cooking wine, sugar, light soy sauce, Sichuan pepper. How to make sauce beef: wash the beef according to the above method, then put the beef in the pot for stewing, about 30 minutes after simmering, take out and set aside, add an appropriate amount of cooking oil to the pot to heat, add ginger and stir-fry until fragrant, and then put the beef in the pot and keep stir-frying, then pour in a can of beer and boil, then pour in two large bowls of boiling water, wait until the soup in the pot boils again, and put star anise, bay leaves, cinnamon, and peppercorns into the pot for stewing.

Simmer for about 2 hours, when stewing, you must remember to turn the beef over, because the soup in the pot is constantly decreasing, if you don't turn over, then the other side can not absorb the soup, don't rush to take out the beef when the time comes, so that the beef is soaked in the soup overnight, so that the beef is not only soft and delicious, but also not stuffed teeth.

The trick to stew beef and delicious lies in the choice of ingredients, first of all, beef should choose beef brisket, beef brisket meat is not only soft and chewy, I hope mine can help you and oh thank you!

Put it in a pressure cooker, press the button of the bean hoof tendon, and steam it.

Beef stew is best done in a pressure cooker, put a few hawthorns, and it will be fast and rotten.

You can put a few hawthorns in the beef stew, and it will be soft and rotten when it stews.

After the beef is cut into small pieces, marinate in a bottle of cola for half an hour to an hour, then remove it and stew again. Stir-fried beef is also OK.

Marinate with cola trapped lead and then stir-fry, tender and smooth. Coke has the effect of tenderizing meat and enhancing flavor.