How to use nitrate in braised beef, and when is the right salt to put in braised beef

You should be asking about nitrite.

Bar is added to meat products, the main role is a coloring agent, can make the meat bright red (ham sausage, square legs, etc.). Secondly, it makes the meat taste more delicious. But be sure to control the dose, otherwise it may lead to poisoning The practice of braised beef:

Ingredients: 900 grams of beef tendon meat.

Seasoning: Sichuan pepper, fennel.

Seeds, cloves, cinnamon.

Tangerine peel, chili, garlic, soy sauce, cooking wine.

Appropriate amount of green onions, ginger, star anise, rock sugar, and sesame oil.

Method: 1. Spices (pepper, fennel, cloves, cinnamon, tangerine peel, dried chili, garlic) are wrapped in a small gauze bag;

2. Put the beef and marinade into the pot and cook together;

3. After boiling, cover the pot, turn to low heat, and simmer for 1 hour (occasionally flip);

4. Add rock sugar and cook for another 1 2 hours;

5. Remove the beef, cool and slice it again;

6.Strain out the marinade, mix a part with sesame oil, pour it on the meat slices, and serve.

Features: The color of this dish is persimmon yellow, the outside is charred and the inside is tender, fat but not greasy, soft and fragrant.

Health tips: Beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, and pork.

When it comes to nitrite, everyone feels unsafe, in fact, nitrite can be put in food, but it is a matter of how much, good food you put more salt can also ruin a dish, come and tell you how to use nitrite, there is a master personally bringed.

When marinating beef, add salt to the beef when it is almost cooked, and then simmer for another 20 minutes. Let's take a look at the recipe for braised beef.

Ingredients used: 5 catties of beef tendon, 2 pieces of ginger, 2 green onions, 2 spoons of Sichuan pepper, half a bowl of light soy sauce.

Step 1: Soak in. Beef must choose beef tendon meat, it is best to buy "flower tendon meat", inject water to start soaking, do braised beef in summer need to soak for 3-4 hours, pay attention to change the water every hour, try to wash the blood water out.

Step 2: Prepare the material. This home-cooked braised beef requires very little seasoning, prepare a plate of shredded ginger, shredded green onions, two spoons of Sichuan peppercorns, and put the beef into a basin to control the moisture.

Step 3: Marite. After putting the beef into the basin, add the shredded ginger, green onion, and Sichuan peppercorns, grasp it well, pour in about half a bowl of light soy sauce, cover the basin with a suitable tool to completely press the beef into the sauce, and put it in the refrigerator room to marinate for 4 hours.

Step 4: Cook beef: After the beef is marinated, put it in the cooking pot, remove the seasoning in the marinated beef juice, keep only the soup, pour it all into the pot, and then pour the appropriate amount of water, and then add the appropriate amount of light soy sauce according to personal taste.

Step 5: After boiling over high heat, start to boil over low heat, and the cooking time is about 40 minutes before it is fully cooked. Turn off the heat and soak for another half an hour, then remove the slices and eat. The simple and delicious braised beef is ready.

The best time to put salt in braised vegetables must be when it is marinated, and after starting to wash the beef, it should be cooked directly in plain water, and when it is cooked, it should be less than salt, and then it will be given a large amount of salt when it is braised to control the moisture, so that after putting the salt and marinating for a few hours, the taste will go in.

No, you don't.

Ingredients: beef shank, cinnamon, star anise, sand kernels, angelica, white cardamom, Sichuan pepper, green onion, ginger, soy sauce, salt.

Preparation steps: Step 1, wash the beef tendons.

Step 2: Put it in a pot of cold water, boil the blood foam and remove it.

Step 3: The spices of the braised beef are ready, and you can also adjust them according to the taste, such as adding a few dried chili peppers.

Step 4: Put the beef shank into the saucepan, put all the spices into the pot, pour in the appropriate amount of soy sauce, sprinkle the appropriate amount of saltStep 5, choose the program of "braised beef" in the electric saucepan, the time is set for 2 and a half hours, and the time can also be shortened or extended according to preference.

Step 6, when the time is up, the aroma is tangy, don't take out the beef tendon, soak it in the soup overnight Step 7, the taste is very fragrant.

Step 8: Slice it while eating.

Of course, braised beef can be marinated with salt, and salting it can make the beef more flavorful, although soy sauce should be used later, but you can still use some salt to let the flavor of the surface in.

<> braised beef can be served with wine, when marinating beef, when is the best time to put salt? When boiling the brine with spices, salt is added, and the marinated beef is fragrant and flavorful, not fishy at all, and it is very suitable for the current drink. Today, Longbao will share with you my family's braised pork recipe, and the ingredients required are:

2 kg of beef, 1 package of spices, 4 dried chili peppers, 30 grams of white wine, 50 grams of soy sauce, 20 grams of rock sugar, 1 piece of ginger, 10 grams of salt.

Pick fresh beef, preferably with beef tendon meat, remove excess fascia from the surface, clean it, and cut it into palm-sized pieces. In order to clear the refrigerator inventory, I didn't go out of my way to buy beef shank meat.

Put ginger, dried chili pepper and rock sugar on a plate in advance for later use, and then prepare a spice bag, Longbao is to buy a small package with good proportions, if you match your own spices, you can match your own proportions, star anise, bay leaves, peppercorns, nutmeg, ginger, kaempfer, angelica and dried chili peppers, each as long as 2-3 grams.

Add enough water to a deep pot, pot the beef under cold water, cook until there is no blood oozing out of the beef, cook for about 3 minutes, remove the beef and rinse it.

Add an appropriate amount of water to the deep pot, add the sliced ginger, the spice packet for the braised pork, white wine, soy sauce, rock sugar and salt, and dried chili peppers into the pot together, turn to medium-low heat and boil for 15 minutes after the brine boils, and add the blanched beef. This recipe can also be used to marinate everything you like to eat, first marinate meat dishes, and then marinate vegetarian dishes, which will be better.

The beef should be marinated in the brine pot for about an hour, and the marinated beef can be easily penetrated with chopsticks to turn off the heat. After the beef is marinated, don't rush to catch it, soak it in the brine for 3 hours, which will make it more flavorful. The amount of brine should be given enough at one time, and if the water is less, it will affect the taste and aroma of the braised meat.

Take out the marinated beef, drain the brine, and put it in the refrigerator to dry overnight. The marinated marinade is boiled over high heat, and after it cools, it is put in the refrigerator to freeze, which is the old marinade, and it can be used repeatedly every time the marinade is boiled, but it must be boiled first and then put the ingredients.

Prepare the seasoning before eating the braised beef, peel and chop the appropriate amount of ginger, peel and chop 3 cloves of garlic, cut the green onion into small pieces, cut the millet pepper into small pieces, and put the pepper according to the taste.

Put the chopped ginger, garlic, chopped green onion and millet pepper in a bowl, add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of chili oil, 1/2 tablespoon of sugar and 1/2 tablespoon of white sesame seeds, mix well.

Cut the dried beef into thin slices and spread it neatly on a plate, leaving the size of a seasoning dish in the middle, pour the seasoned sauce into a bowl, and serve.

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

Wash the beef.

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

Soak the sliced meat in water. Pull out the blood.

Preparation of ingredients; Onions, wild mushrooms, green onions and ginger, etc.

Put the blood-plucked beef into the pot, add all the ingredients except salt, and add water. (The amount of water is the same as that of beef.) Place the pot on the gas stove and heat it until it is boiling.

Pour the boiled beef into the electric cooker, cover and cook.

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

When you just start adding water, you can add salt and various spices and seasonings to flavor the braised beef, and do a good job in the preliminary work, so that the taste of the marinated beef is more flavorful and fragrant.

The best time to put salt in braised vegetables must be when it is marinated, and after starting to wash the beef, it should be cooked directly in plain water, and when it is cooked, it should be less than salt, and then it will be given a large amount of salt when it is braised to control the moisture, so that after putting the salt and marinating for a few hours, the taste will go in.

I think it's best to put salt in the first half hour after the beef is stir-fried and marinated.

The marinade of the braised beef itself is a little salty, so you don't need to put too much salt in it.

After boiling, change the heat to low and add salt after one hour on low heat. Beef is rich in protein, amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's ability to resist diseases.

Braised beef needs to be salted, but you can't put salt at the beginning, which will lead to the loss of protein in the beef, shrink the fibrous tissue of the beef, and lose the texture it should have. The correct way to do this is to put it in when the beef is almost cooked, so that the marinated beef will be more flavorful.

It is best to choose beef tendon meat, which is the meat on the beef leg. If the beef is not good, the quality of the marinated beef will deteriorate. Before marinating the beef, soak it in water for at least two hours to allow the blood to soak out thoroughly.

If you feel that the beef has an unpleasant smell, you can blanch the water and then put it in the pot to cook.

When you put the beef in the pot to cook, you can put the prepared packet into the pot. If you buy a bag from the supermarket, just put the bag in it, if you don't buy a bag, you can make it yourself, that is, prepare some star anise and cinnamon, as well as bay leaves and angelica, fennel, tangerine peel, etc.

Put these ingredients into a small bag, then add dark soy sauce and light soy sauce, as well as cooking wine and Sichuan peppercorns, and bring to a boil over high heat. In this process, the beef should be turned over, because only then can it be heated evenly. Cooked beef also needs to be soaked in brine for a while, about four hours.

The longer the braised beef is soaked, the better its taste will be, and it is recommended to soak it for a while.

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There are two types of nitrate: sodium nitrite and sodium nitrate, and the dosage is different. In addition to the use of nitrate color, marinated beef should also be soaked and marinated with phosphorus, so that the beef can taste crisp and tender, the color is bright, and the yield is high. [than the heart] [than the heart] [than the heart].

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