Preparation of beef stew How to make beef stew delicious

1. Boiled beef.

Material. 400g beef, green bamboo shoots, garlic sprouts, beef stock, Sichuan pepper, dried chili, ginger, chopped green onion, salt, bean paste, salt, monosodium glutamate, starch, oil.

Method. 1. Cut the beef into thin slices, add starch and salt for 10 minutes.

2. Cut the garlic sprouts and green bamboo shoots into sections, and mince the ginger.

3. Heat the oil in a pan, fry the dried chili peppers and peppercorns until fragrant, then remove and crush for later use.

4. Leave oil in the pot, add minced ginger and a tablespoon of spicy bean paste and stir-fry until fragrant, add broth, add green bamboo shoots and garlic sprouts and cook until broken, remove and spread at the bottom of the bowl for later use.

5. Shake the beef slices into the pot and cook, put them on the boiled green bamboo shoots and garlic seedlings, add a little soup, sprinkle with chili pepper and peppercorns, and chopped green onions.

6. Burn oil in the pot and pour it on the chili pepper.

2. Braised beef.

Material. 600 grams of beef brisket, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 6 garlic pieces, 4 green onions, 4 slices of ginger, 1 star anise, 1 cinnamon, 4 dried chilies.

Method. 1. Cut the beef into large pieces and blanch them in boiling water for one minute, then remove them and rinse them.

2. Heat 2 tablespoons of oil in a wok and stir-fry chives, ginger, garlic and other spices.

3. Add the beef and stir-fry slightly.

4. Add soybean sauce and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly.

5. Add an appropriate amount of boiling water (the amount of water should not exceed the beef), bring to a boil over high heat, then turn to low heat and simmer for about 90 minutes.

6. Finally, add an appropriate amount of sugar and salt to adjust the taste, and turn on high heat to thicken the soup.

Preparation of beef stew:

Beef stew is made with beef, sugar, salt, tangerine peel, bay leaves, green onions, ginger, and monosodium glutamate.

Beef stew. Ingredients: 500 grams of beef.

Excipients: 2 grams of sugar, 3 grams of salt, 3 grams of tangerine peel, 1 bay leaf, 1 green onion, 1 piece of ginger, 2 grams of monosodium glutamate.

Production process: 1. Prepare beef (ribs), tangerine peel, green onion and ginger, and bay leaves. Cut the beef into cubes.

<>2. To remove the peculiar smell, put the beef pieces and cold water into the pot, and put in a piece of tangerine peel. Once boiling, cook for about 1 minute. Remove, rinse and set aside.

<>3. Add water to the pot and add tangerine peel, green onion and ginger, and bay leaves. Once boiling, add the spare beef.

<>4. Cook over low heat for about 90 minutes, and add salt and sugar to taste when cooked for 8 minutes. Cook until the beef is soft and rotten, add a little monosodium glutamate to enhance the freshness.

<>5. Remove from the pot. Place in a bowl and serve.

Health effects: nourish the spleen and stomach, invigorate the qi plate, strengthen the muscles and bones, dissolve phlegm and relieve wind.

Nutritional value of beef stew:

The beef is flat and sweet. Return to the spleen, stomach. It has the effect of tonifying the spleen and stomach, invigorating the qi plate, strengthening the muscles and bones, and dissolving phlegm and relieving wind.

It is suitable for anemia, long-term illness and weakness, malnutrition, muscle and bone soreness, postoperative, manual laborers, athletes, and anemia. Hyperlipidemia, eczema, sores, itching, and hepatonephritis are contraindicated. Characteristics: Beef replenishes qi, and the function is the same as that of astragalus.

Beef stew is delicious and home-cooked:

1: Ingredient preparation: Choose fat and thin beef with tendons, beef brisket, which is equivalent to pork belly, but it is fat and thin but not greasy. This part of the meat is more delicious.

2: Beef treatment: First of all, it should be soaked in water for 2 hours, so that the blood in the beef can be soaked out, and cold water must be used when blanching the beef. Don't just deal with it.

3: How to cut beef: Because beef has more tendons than other meats, find the texture of the beef, and then cut it vertically with the knife edge.

4: Water for beef stew: When stewing beef, not only should water be put in, but also an appropriate amount of beer should be added, 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.

Beef with garlic cumin.

Ingredients. 300g beef, cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper, starch, chili powder, cumin powder, cumin grains, onion, ginger, half a head of garlic, sesame seeds.

Preparation of beef.

1 Cut the beef into slices against the stripes, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, 1 tablespoon of starch, a pinch of pepper and 1 tablespoon of oil, and marinate for 15 minutes.

2 Heat the oil in a pan, add the beef and remove it.

3 Stir-fry minced ginger and garlic in hot oil in a pot, add onion, cumin powder, chili powder, cumin grains, sesame seeds and stir-fry until fragrant, add beef and stir-fry evenly!

Pickled pepper beef. Ingredients.

300g beef, ginger and garlic (a little more to be fragrant), millet spicy and pickled pepper (increase or decrease according to personal taste), 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, a little white pepper, corn starch, chicken essence, sugar.

Preparation of beef.

1 Cut the beef into thin slices, add 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, a little pepper, a small amount of ginger and scallion water and grasp well, add 1 tablespoon of starch to grasp well, and then add 1 tablespoon of oil to grasp well.

3 Add the beef and stir-fry evenly, add 1 tablespoon of light soy sauce, a little chicken essence and sugar and stir-fry evenly (be sure to get out of the pot quickly, so that it is more tender).

Preparation of beef stew:

Ingredients. Beef.

500g excipients.

Sugar. Amount. Salt. Amount.

Tangerine peel. Amount.

Bayberry. Amount. Scallions. Amount.

Ginger. Amount. Monosodium glutamate. Amount.

Steps. 1.Beef (ribs), tangerine peel, green onion and ginger, bay leaf.

2.Cut the beef into cubes.

3.To remove the odor: Put the beef cubes into the pot with cold water and add a piece of tangerine peel.

4.Once boiling, cook for about 1 minute.

5.Remove, rinse and set aside.

6.Add water to the pot and add tangerine peel, green onion and ginger, and bay leaves.

7.Once boiling, add the spare beef.

8.Simmer for about 90 minutes, and add salt and sugar to taste when cooked for 8 minutes.

9.Cook until the beef is soft and rotten, add a little monosodium glutamate to enhance the freshness (or not).

10.Remove from pan and serve in a bowl.

Ingredients: 2000 grams of beef. Excipients: 1 piece of fresh ginger, 2 star anise, 4 white cardamom, 2 small pieces of cinnamon, 4 bay leaves, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of braised soy sauce.

1. Wash the beef.

2. Cut into large pieces.

3. Put it in a pot of cold water, bring to a boil and skim off the foam.

4. Prepare the spices, and the type and quantity can be adjusted.

5. When the foam is almost skimmed, add spices, cover, and simmer slowly over low heat.

6. When half of the soup is removed, an appropriate amount of salt can be added.

7. Pour in the teriyaki soy sauce and mix well.

8. When the soup is almost finished, you can pick up a piece of meat to taste the saltiness and maturity, and then you can get out of the pot.

The above content refers to Encyclopedia - Beef Stew.

How to make beef stew delicious home-cooked method is as follows:

Ingredients: 750 grams of beef, 100 grams of chestnuts, 100 grams of carrots, 200 grams of potatoes, 150 grams of shiitake mushrooms.

Excipients: appropriate amount of oil, appropriate amount of salt, 20 grams of green onion and ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 2 star anise, 2 bay leaves, 1 cinnamon, 1 grass coward.

Steps: 1. All the ingredients are ready, and the beef brisket is best for beef stew, which is delicious when it is fat and thin.

2. Cut the green onion and ginger for later use, and prepare the seasoning.

3. Chestnut peeling is a bit troublesome, teach you a small trick, raw chestnuts are cooked and then poured into cold water to soak for a while, and then peel the skin to peel it, so that the peeled chestnuts are whole, carrots and potatoes are cut into pieces, and shiitake mushrooms are cut into pieces for later use.

4. Blanch the beef in water first to remove the blood foam inside, and the soup stewed from the blanched beef is very clear and clean.

5. Put oil in the pot, add white sugar and fry the sugar, then pour in the beef and quickly stir-fry to color, then put the green onion ginger and seasonings into it, stir-fry together, stir-fry the fragrance, and then pour in the light soy sauce and dark soy sauce, the beef has a very small smell, so I didn't put cooking wine.

6. Add an appropriate amount of water and stew for about 1 hour, because the beef is not soft, stew for a while, the water must be added at one time, do not add water in the middle, if it is too long, you can put it in the pressure cooker to stew, or put a hawthorn in it, which can help the beef quickly soften.

7. Add the chopped side dishes and simmer for another half hour.

8. The soup is not bad, the beef and vegetables are stewed to taste, you can eat it when you turn off the heat and get out of the pot, and the pot is very fragrant.

250 grams of beef tenderloin, 150 grams of green garlic, 150 grams of cabbage heart, 100 grams of celery heart, 15 grams of dried chili peppers, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of chicken essence, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Here's how. 1. Cut the beef into thin slices 5 cm long and 3 mm wide, put it in a bowl, mix it with soy sauce and cooking wine, and mix well with soybean flour.

2. Wash the green garlic, cabbage and celery and cut them into centimeter-long segments and pieces.

3. Dry chili peppers and peppercorns under the heat of oil in the pot, fry them brown-red (do not fry them, take the excellent fragrance as the degree), remove and chop finely.

4. Add green garlic, cabbage and celery in the pot, and fry until it is broken and put on a plate.

5. Heat the oil in the pot, fry the Pixian bean paste, fry it red, and add soup (to an appropriate amount, too much will taste light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage, celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.

6. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened.) If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age).

7. Gently spread with chopsticks, pour it into the plate or bowl of the assembly material just after cooking, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

40 0 grams of beef, 300 grams of lettuce, 50 grams of garlic sprouts, 1 green onion, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch, 10 dried chili peppers, 10 grams of cooking oil, 3 tsp soy sauce, 3 tsp cooking wine, 3 tsp bean paste, 1 tsp refined salt, 1 2 tsp monosodium glutamate.

Here's how. 1. Slice the beef, mix well with a little salt, cooking wine and starch, 2. Wash and break the lettuce, blanch it slightly in the pot, remove it and put it at the bottom of the bowl, 3. Cut the garlic seedlings into sections, slice the green onions, ginger and garlic, and cut the dried chili peppers, 4. Heat the cooking oil, add the bean paste, green onion, ginger, garlic, and dry chili peppers to stir fragrant, cook in cooking wine, soy sauce, add a large bowl of boiling water, cook slightly, and remove the residue of the bean paste, 5. After the soup boils, put the beef slices into the pot, and then put in the garlic sprouts, salt, monosodium glutamate, and pour it on the lettuce after the water boils again.

Characteristics: salty, fresh and spicy, mellow and delicious.

Tip: Don't cook the beef slices for too long, otherwise the beef will not taste good.

Beef stew with potatoes.

Ingredients: 2 potatoes, 285 grams of cooked beef.

Seasoning: Appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of sugar.

Light taste, burning process, twenty minutes time-consuming, easy and difficult.

Preparation Ingredients: potatoes, cooked beef. Wash and peel the potatoes. Place on a cutting board and cut into pieces.

2.Heat the oil, add the chopped potatoes and stir-fry.

3.Next, add the cooked beef and add an appropriate amount of water. Add an appropriate amount of soy sauce. Add an appropriate amount of oyster sauce. Add salt to taste. Add an appropriate amount of sugar.

4.Seasoning and bring to a boil. Then, cook the potatoes until they are soft.

Material. 400 grams of beef tendon, 250 grams of white radish, 100 grams of carrots, 1 onion, 4 cabbages, 150 grams of tomatoes, 1 slice of ginger.

Method. 1 white radish, red radish, cut into thick cubes.

2 onion slices. Remove the seeds and slice the tomatoes. Cabbage cut into cubes. Ginger washed.

3. After the pot of water is boiled, take it out after scalding the blood from the beef tendon river.

4. Put the original beef tendon, white radish, carrot and ginger slices in the pot, boil over high heat after pouring water, remove the impurities, cover the pot and turn to low heat and cook for 1 hour. After 1 hour, add onions, tomatoes and cabbage, continue to cook on low heat for 20 minutes, then take out the beef tendon and slice it, put it back in the pot, bring it to a boil, add salt to taste.

5. The beef tendon can also be sliced and put back only half of the amount back into the soup, and the remaining half is put on a plate, and the green onion is dipped in soy sauce to become a side dish.

The most authentic beef stew is made as follows:

Ingredients Tools: beef, ginger, green onions, chopped green onions, cooking wine, salt, sugar, light soy sauce, dark soy sauce, shiitake mushrooms, carrots, potatoes, pots, water, spoons, basins.

1. Cut the beef into pieces, wash it with water, slightly more water, and soak for about 30 minutes to remove the blood fibrillary water.

2. Add cold water to the pot, add ginger and green onions, boil the beef in the pot and blanch. The purpose of blanching is to remove blood and fishy smell, and remove it for later use.

3. Start another pot of hot water, put in the blanched beef pieces, add an appropriate amount of cooking wine, and skim off the foam after boiling.

4. Add an appropriate amount of sugar and salt, adjust according to personal taste. You can also add other ingredients such as mushrooms, carrots, potatoes, etc., to increase the taste and nutrition.

5. Reduce the heat, cover and simmer for 2 to 3 hours until the beef becomes very crispy. Finally, add an appropriate amount of light soy sauce and dark soy sauce according to personal taste, adjust the color and taste, stir-fry lightly evenly, sprinkle with green onions and flowers.