How to make braised beef is delicious and simple

The braised beef is delicious and simple to make as follows:1. Cut the beef into large pieces, soak it in cold water, and bring to a boil in a pot under cold water.

2. Rinse the foam after removal.

3. Re-pot the cold water, put the washed beef into the pot, and put a spoonful of salt.

4. Put in an appropriate amount of rice wine, the rice wine is fishy, you can put a little more, you can also put beer if you don't have it, two slices of ginger, and an appropriate amount of light soy sauce.

5. I fished out the foam, changed to low heat after boiling over high heat, simmered for about 1 and a half hours, and put a petal of star anise.

6. The beef simmered over low heat will not be very dry and woody.

7. The soup in the pot is almost finished, change to a small pot.

8. Add a spoonful of sugar to enhance freshness.

9. Reduce the juice on high heat for five minutes, add green onion and coriander.

The delicious and simple way to make braised beef is as follows:

Ingredients: 1 kg of beef.

Excipients: 3 tablespoons oil (45 ml), 4 teaspoons dark soy sauce (20 ml), 2 tablespoons sugar (30 grams), 4 teaspoons cooking wine (20 ml), 4 slices of ginger (20 ml), 1 teaspoon salt, 1 domestic pork bone soup flavored thick soup, 5 grams of green onions, a little dried chili pepper, 2 large ingredients, appropriate amount of Sichuan peppercorns.

Steps: 1. All ingredients.

2. Wash the beef and cut it into pieces, put it in a pot of cold water, add peppercorns and ginger slices, boil over high heat, remove and drain.

3. Add oil to the pot, add dried chili peppers, green onions, and ingredients and stir-fry until fragrant.

4. Add beef cubes to the pot, stir-fry over high heat, and add about 500ml of water.

5. Add ginger, cooking wine, dark soy sauce, sugar, and Knorr pork bone soup to the pot and boil until it melts, so that the soup base tastes more mellow and the texture is thicker.

6. Keep the heat high, cover the pot and simmer for about 40 minutes until the beef is soft and rotten. Open the lid and continue to reduce the soup over high heat until the soup thickens and there is a feeling of stringing.

Ingredients. Appropriate amount of beef, appropriate amount of butter, appropriate amount of bean paste, appropriate amount of spices, appropriate amount of Sichuan pepper, appropriate amount of ginger slices, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of chopped green onion, appropriate amount of coriander.

Method. 1. Cut the beef into pieces and rinse them well, put them in a pot of boiling water, remove and rinse and drain.

2. Put the spices into the spice packets and set aside.

3. Put salad oil in the pot, add butter, add bean paste when the oil dissolves, and stir-fry the ginger slices to bring out the fragrance.

4. Add an appropriate amount of water, sugar, and chicken essence.

5. After boiling for 30 minutes, pick up the bean paste residue.

6. Put the beef cubes in, put in the spice packet, 7. After the soup boils, simmer over low heat for about 3 hours.

8. Scoop it out and put it on a plate, sprinkle with coriander and chopped green onions.

Ingredients. Appropriate amount of beef, appropriate amount of carrots, 2 star anise, 3 dried chili peppers, small pieces of ginger, about 20 rock sugars, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of steamed fish soy sauce.

Method. 1. Wash the beef several times, wash off the blood, and cut it into pieces.

2. Cut the carrot into hob cubes and the ginger into cubes.

3. Boil the beef in a pot of cold water to remove the blood foam, scoop it up, rinse it with warm water, and drain it.

4. Put oil in the pot, add rock sugar and fry the sugar color, and wait for the rock sugar to melt and bubble with dark brown bubbles.

5. Quickly stir-fry the beef pieces to color, add the dried chili pepper and star anise and stir-fry until fragrant, add cooking wine, dark soy sauce, light soy sauce, steamed fish soy sauce.

6. Add the carrot pieces and cook until the surface of the radish turns yellow, about three to five minutes.

7. Transfer to the stew bowl and simmer for 30-40 minutes until the beef is soft and rotten. Add a pinch of salt to taste.

Ingredients. 300 grams of brisket. Accessories. Ginger.

4 tablets. Pepper.

30 capsules. Star anise.

2 pcs. Vegetable oil.

2 tablespoons. Salt.

1 2 teaspoons.

Dried chili peppers. 3 pcs.

Bayberry. 4 tablets.

Cinnamon. 1 piece.

Scallions. 1 2 roots. Garlic. 4 petals.

Vinegar. 2 teaspoons.

Braised sauce. 2 teaspoons.

Monosodium glutamate. 1 2 teaspoons.

Hawthorn. 5 grams.

Preparation of braised beef.

Wash and cut the Hengdu organic beef brisket into cubes.

Cook the beef in a pot under cold water, add the ginger slices, peppercorns and seasonings at the same time and bring to a boil.

Remove the beef and rinse with warm water.

Pour oil into the pot, add peppercorns, spices, dried chilies, bay leaves, cinnamon, and fry until fragrant.

Pour in the beef and stir-fry, while adding the green onion, ginger and garlic.

After stir-frying for a while, pour in the vinegar and teriyaki sauce.

Transfer the beef to a cast iron pot, add water to cover the beef, then add the hawthorn, cover and simmer for about half an hour.

After half an hour, add an appropriate amount of salt, continue to simmer for another hour or so, until the beef is soft and rotten, turn off the heat and add monosodium glutamate.

Braised beef is the best and easy to do:Ingredients: 700 grams of beef, 1 piece of ginger, 2 tablespoons of cooking wine, 1 tablespoon of bean paste, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 handful of rock sugar.

Excipients: 5 dried red peppers, 3 star anise, 2 bay leaves, 3 cloves of garlic, appropriate amount of Sichuan pepper, salt 1 teaspoon depending on the situation.

Steps: 1. Wash the beef and cut it into pieces, you can cut it slightly larger, and it will shrink after the water.

2. Soak in clean water to remove the blood, and change the water several times in the middle.

3. Put the beef in a pot with cold water, add ginger slices and cooking wine, and make a break over high heat.

4. The spices are ready, and if you have green onions at home, you can put some green onions.

5. After the water boils, a layer of white foam will float in the pot to remove impurities in the beef.

6. Remove the beef and rinse well.

7. Drain the water and set aside.

8. Put oil in the pot, put an appropriate amount of rock sugar, and fry over low heat until the caramel color is made.

9. Add the beef and stir-fry to color.

10. Add various spices and stir-fry evenly.

11. Put a spoonful of soybean paste.

12. Two spoons of light soy sauce and one spoonful of dark soy sauce.

13. Stir-fry evenly so that each piece of beef is coated with sauce.

14. Add water to cover the beef, bring to a boil over high heat, and then transfer to an electric pressure cooker for 40 minutes. Add enough water at one time, and don't add water halfway.

15. After pressing for 40 minutes, transfer to the pot just now, and reduce the juice on high heat.

16. When the sauce becomes rich, taste the sweet and salty taste, and see if you need to add salt according to your taste.

17. Leave some soup, bibimbap is super delicious.

The simple and delicious preparation of braised beef is as follows:

Ingredients: 1000 grams of fat and lean beef, yellow-skinned potatoes and less dust.

Excipients: a spoonful of Pixian bean paste, 2 green onions, a small piece of ginger, a little shallot, an appropriate amount of dried red pepper, 2 cloves of garlic, 3 star anise, 2 sand ginger, 2 bay leaves, a little rock sugar, a small amount of white vinegar, an appropriate amount of cooking wine, a small piece of cinnamon, 1 piece of angelica, 1 piece of grass fruit, an appropriate amount of soy sauce, a teaspoon of salt, a teaspoon of chicken essence, and a suitable amount of vegetable oil.

1. Rinse the beef first, cut it into large pieces of about 2 cm, soak it in water, and rinse it well.

2. Wash the green onion, ginger and shallots separately, cut the green onion into sections, cut the ginger into slices, cut the green onion into chopped green onions, wash the seasoning with water, and peel the garlic cloves. Peel the potatoes, cut them into small pieces and put them in water.

3. Remove from the pot, add an appropriate amount of vegetable oil, add a spoonful of Pixian bean paste, an appropriate amount of dried red peppercorns, and old ginger slices, and stir-fry slowly over low heat to bring out the fragrance.

4. Put the beef pieces into the pan and stir-fry over high heat. After the beef changes color, add an appropriate amount of soy sauce, a little rock sugar, a small amount of white vinegar, and an appropriate amount of cooking wine and stir-fry. Stir-fry for a few minutes to bring out the aroma of beef.

5. Add an appropriate amount of water, add 3 star anise, 2 sand ginger, 2 bay leaves, 1 angelica, 1 grass fruit, turn to low heat and cook for 60 minutes, pour in potato pieces and garlic cloves and cook for 10 minutes for about 10 minutes, cook the potatoes until fragrant, and cook them into powder.

6. Add a teaspoon of salt and a teaspoon of chicken essence, stir well, add a little chopped green onion, stir evenly, remove from the pot and put on a plate.

Material. Half a pound of pork belly, a sharp pepper, 4-5 green garlic, (in fact, the authentic back to the pot meat should be put with dried tofu, and then put a red pepper to decorate, we don't have it, omitted), 2 teaspoons of sugar, 1 tablespoon of light soy sauce, 2 grams of salt, chicken essence, cooking wine, ginger slices, green onions; Garlic slices, 1 tablespoon of Pixian bean paste.

Method. Pretreatment: Put the whole pork belly into hot water and cook it (chopsticks can be pierced through), during which some cooking wine is ordered, put two slices of ginger, two or three green onions; Then put it in cold water to cool.

Among them, the step of cooling in cold water can make the meat shrink quickly, help shape and increase the chewiness, which is the key step for the general stove to become a chef, and it cannot be omitted.

1. Cut the green pepper into diamond-shaped segments, pat the garlic head with the green garlic, and cut into inch segments. Garlic and garlic leaves are separated.

2. Cut the pre-treated pork belly into thin slices, the thinner the better. That's all I have for this knife work, it's relatively thick.

3. Crush the garlic (not shooting), and chop the Pixian bean paste into minced (the crushed points are good to prepare and look good).

4. Put the processed meat slices in the oil pan and stir-fry over high heat. Until the slices of meat are rolled and browned.

5. Set aside the super good meat slices, add the minced garlic and Pixian bean paste, and stir-fry the red oil over low heat.

6. Pour in the pepper and green garlic, add sugar, light soy sauce and salt. Note: Pixian bean paste and light soy sauce have saltiness, and salt must be put as appropriate.

7. When the pepper and garlic are fragrant, add the green garlic leaves and chicken essence to mix evenly. The green garlic leaves are ripe quickly, this step only takes 30 seconds or less, as long as you see the green garlic leaves are wrapped in oil.

Ingredients: 2000 grams of beef, 1 piece of cinnamon, 2 bay leaves, 10 slices of ginger, green onion root, 3 tablespoons of light soy sauce, 85 grams of braised sauce, 10 grams of sugar.

Steps: 1. Soak the beef in purified water for 2 hours and change the water 3 times in the middle. Boil a pot of boiling water, add cooking wine and ginger slices, blanch the beef pieces and remove them.

2. Put oil in the pot, put in the sugar and fry over low heat until it changes color, normally rock sugar, I used zero calorie sugar for sugar control.

3. Add the beef and continue to stir-fry, add oyster sauce and light soy sauce.

4. Add the braised sauce, bay leaves and cinnamon and stir-fry until the beef changes color.

5. Add water about the same level as beef, bring to a boil, turn to low heat, and simmer for 20 minutes.

6. 5 minutes after coming out of the pot, I also added some cooked mushrooms, meat and vegetarian matching.

7. When the soup is about to dry, add some chicken essence to get out of the pot, and add some chopped coriander before eating.

If we want to make delicious braised beef, first of all, we need to pay attention to the method of production, first we need to prepare beef, ginger and shallots, star anise, dried chili, tangerine peel, liquor, Shao wine, sugar, soy sauce, sauce color, chicken essence, pepper, sesame oil.

First we need to prepare the beef, wash it, and then cut it into thick rectangular slices. At the same time, we also need to cut the tangerine peel into strips, and then we also need to wash the green onion and cut it into long sections, and the ginger also needs to be peeled and shredded.

We pour 1 cup of cooking oil into the pan, and when the oil is hot, we put the beef slices in the pan and fry them over low heat until the meat slices are crispy and ready to be removed. Then we need to pour out the frying oil, and then leave 1 teaspoon of oil in the pot, after it is hot, you can fry the dried chili peppers, and at the same time, we also need to add tangerine peel and stir-fry until fragrant, and then add green onions and ginger to stir-fry well. Finally, we add the beef slices, star anise and other condiments, and then we simmer over low heat until the soup is dry, and it is ready to serve.

Most of the braised pork is made of pork belly, so many people will feel greasy, in fact, it is related to the cooking method, a braised pork with enough heat can completely melt in the mouth, fat but not greasy! It is understood that many friends who feel that braised pork is greasy, when they make braised pork, they often compress the process of cooking a lot in order to save gas, or want to eat quickly, so the finished product looks like braised pork, but the taste is very different! In this issue of the food tutorial, Tianjian Food Square is ready to share with you the correct family practice of braised pork, friends who like to eat braised pork, let's take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 cinnamon, 5 bay leaves, 5 dried chilies, 1 piece of ginger, 2 white green onions, 40 grams of rock sugar, an appropriate amount of chopped green onions, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

Step 1: Clean the pork belly first, then put cold water into the pot, add the ginger leftovers and a few green onion slices, add 2 tablespoons of cooking wine to remove the smell and fragrance, then cover the pot, ** cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot, and then according to your preference, change the knife and cut it into rectangular strips of uniform size, but it is not recommended to cut it too small, the cooked pork belly is easier to cut, and the shape can also be cut more square, and the cut pork belly is put on a plate for later use. Then slice the prepared ginger, chives and other ingredients, and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pan one by one, fry until browned on all sides, fry part of the fat of the pork belly, and then serve it out for later use.

Step 4: Fill out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, fry the rock sugar, fry it into sugar, then put in about 750 ml of boiling water, then put in the fried pork belly, put in the ingredients (ginger, green onion, star anise, cinnamon, bay leaves, dried chili), then cover the pot, boil over high heat, and then turn to low heat and simmer for 45 minutes.

Step 5: After stewing, there is not much soup left in the pot, use chopsticks to pick out the spices, and then turn to high heat to collect the juice, remember to stir with a spatula while burning when collecting the juice to prevent the pot from pasting, and when the soup is thick and wrapped on the top of the pork belly, you can put it out of the pot and put it on the plate, and finally sprinkle with chopped green onions!

In this way, the [braised pork] that is fat but not greasy, and melts in the mouth is completed.