When is it appropriate to put salt in boiling beef, and put salt first or then salt in beef stew

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.

Bring the water to a boil, skim off the blood foam, and then add salt.

Steps: Soak the beef in water for more than 5 hours, change the water several times in the middle of the water to soak out the blood in the beef.

Cut the soaked beef into large pieces.

Blanch in a pot under cool water.

Put the seasoning on the gauze to make a seasoning packet.

Tie the mouth tightly and the seasoning package is ready.

Blanch the beef and remove it to wash off the blood foam.

Put it in a pot, add enough water, boil, and there will be blood foam on the surface of the water, and skim it off with a spoon.

After the water is boiled, skim off the blood foam and put it in the seasoning packet, pour in light soy sauce, add salt, turn off the power after boiling until it boils, cool it and then boil, cool it again, and repeat it again, after three hot and three cool, turn off the power and let the beef soak in the pot, it is best to soak it for a longer time, so that it is more flavorful.

The boiled beef is cold and sliced and ready to serve.

Beef stew is generally followed by salt, because putting salt in advance may make the beef stiff, and it is not easy to absorb the flavor, resulting in poor cooking or longer cooking time, so you need to wait until the beef is almost rotten to add salt.

Before stewing beef, it is best to soak it in clean water, which will remove the blood and make the fishy smell of the beef less.

The beef also needs to be blanched. Cut the prepared beef into pieces, then put it in a pot of cold water to boil out the foam of the beef itself, generally speaking, it is okay to cook for about five minutes, which can effectively remove the fishy smell of the beef and make the food more assured.

About 10 minutes before the beef is about to simmer, add an appropriate amount of salt and soy sauce to taste, and if the texture is relatively light, you can skip the soy sauce.

In addition to stewing, beef can also be used for stir-frying, and the fried beef needs to be salted when it is stir-fried in the pan, if you don't put salt at this time, and then put salt after stewing, the beef will become tasteless.

Add salt when the beef is almost cooked to better absorb the flavor.

The practice of boiled beef.

First, the materials. Ingredients: 200 grams of beef tenderloin, 1 bundle of vermicelli, 200 grams of soybean sprouts.

Excipients: 1 chives, 5 cloves of garlic, 15 Sichuan peppercorns, 5 dried chilies, 2 tsp starch, 4 tbsp vegetable oil, 3 tsp light soy sauce, 1 tsp cooking wine, 1 tsp chili paste, 2 tsp sugar, 1 tsp salt.

Second, the practice. 1. Wash the beef tenderloin, slice it, drain and set aside.

2. Add 1 teaspoon light soy sauce, 1 teaspoon cooking wine, 1 2 teaspoons sugar, 1 teaspoon vegetable oil, 2 teaspoons starch and mix well and starch.

3. Wash the bean sprouts and set aside, soak the vermicelli, mince the green onion, mince the garlic, and cut the chili pepper into small pieces.

4. Heat the pot, put in 1 tablespoon of vegetable oil and heat it, add the beef slices, stir-fry quickly, and pick up the surface color immediately, no need to stir-fry.

5. Put 1 tablespoon of oil in a frying pan and add 1 teaspoon of chili sauce to stir until fragrant.

6. Add soybean sprouts and stir-fry.

7. Add 2 teaspoons of light soy sauce and 1 teaspoon of sugar, add a large bowl of boiling water, cook slightly, add vermicelli, cook for a few minutes, wait for the bean sprouts and vermicelli to taste, remove and put them in a bowl.

8. After the soup boils, put the beef slices into the pot, then add 1 teaspoon of salt and 1 2 teaspoons of sugar.

9. After the water boils again, pour it into a bowl.

10. Wash the pot, wipe it dry, pour in 1 tablespoon of oil, put the peppercorns and dried chili peppers into the stir-fry, and pour it on the beef slices.

11. Finally, sprinkle the minced green onion and chili pepper evenly on the surface.

Hello, I'm glad to answer for you, I'm Arlene, it's good to put salt before boiling beef, and then add water to boil. Because salt can penetrate deep into the fiber of beef, it has a significant improvement in the taste of beef. Beef is one of the common meats in celery, beef is rich in protein, fat, vitamin B group, niacin, calcium, phosphorus, iron, cholesterol and other ingredients, with the effect of nourishing qi and nourishing the stomach, promoting, and so on.

1. Nourishing Qi and Nourishing the Stomach: Beef is a product that nourishes the stomach and invigorates the Qi, and it is also a tonic for strengthening the body. Eating beef often, especially small yellow beef, can nourish the spleen and stomach, nourish qi and blood, strengthen muscles and bones, eat beef in the cold winter, have the effect of warming the stomach, and is a good product for the cold winter.

2. Promotion**: Beef is suitable for patients after surgery, and beef is rich in iron, which can supplement blood loss, repair tissues, and promote wound healing, and it is also more suitable for patients with cardiovascular diseases to eat beef. 3、**：

Beef is rich in protein and linoleic acid, linoleic acid can be used as an antioxidant to maintain muscle mass, and the protein content of beef is higher than that of pork, and the content of fat and cholesterol is less than that of pork. We hope you find it helpful

Ten catties of meat 2 taels of salt, change to low heat after boiling, and add salt after one hour of low heat.

1. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-surgery, post-illness recuperation in supplementing blood loss and repairing tissues.

2. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for 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 qi, shortness of breath, weakness, sour muscles and bones, soft grinding orange wisdom and anemia, long-term illness and yellow face.

Extension: When to put salt in boiling beef.

Put it in when the beef is almost cooked to add more flavor.

Method: 1. Wash the beef.

2. Cut into cubes. The size of the block varies according to personal preference.

3. Soak the cut meat in water. Pull out the blood.

4. Prepare the ingredients; Onions, wild mushrooms, green onions and ginger, etc.

5. Put the beef into the pot, add all the ingredients except salt, and add water. (The amount of water is the same as that of beef.) ）

6. Heat the pot on the gas stove until it boils.

7. Pour the boiled beef into the electric cooking pot, cover the pot and cook.

8. Add salt when the beef is cooked until it is 8 minutes cooked, then cover the pot and continue to cook until the beef is cooked.