How to steam beef, the practice of steaming beef is homely

Ingredients. Beef 300 grams.

100 grams of white mushrooms.

Eggs 100 grams.

Salt 10 grams.

Pepper 10 grams.

Cooking wine 10 grams.

Green onion 20 grams.

Ginger 20 grams.

Method steps.

First, shave the beef fascia and cut it into slices against the grain.

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Put the sliced beef in a bowl, add the appropriate amount of cooking wine, salt.

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Beat in an egg and pepper, grasp and mix well.

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Cut off the roots of the white mushrooms.

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Put the chopped white mushrooms into a pot, add water, add an appropriate amount of salt, and wash.

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After washing, put the white mushrooms on a plate and add an appropriate amount of salt.

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Spread the marinated beef evenly on top of the white mushrooms, cut a little shredded ginger and spread it on top.

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Bring the water to a boil and place the beef in the steamer.

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Cover the pot with a lid and steam for 8 minutes after the water boils.

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After steaming, sprinkle with chopped green onions and remove from the pot.

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If the beef is used for steaming, it needs to be cut a little thinner, so that the meat will taste better, and if it is too thick or cut into pieces, it will taste harder.

Cut the beef into slices, put it on a plate, steam it in the pot, and pour the amount of green onion, ginger, cooking wine, vinegar, soy sauce, and sugar chili oil into the beef juice.

Three steps to stir-fry beef tenderly:

Step 1 – Oil immersion:It is to add some oil when mixing the meat with the batter and let it sit for 1 2 hours. In this way, the oil will seep into the meat, and when it is fried, the oil in the meat will swell and destroy the crude fibers, and the meat will be much more tender.

Step 2 – Sizing:Sizing is to wrap a layer of paste made of starch and eggs on the outside of the beef slices, which can play a role in preserving the moisture in the raw materials. If you use 250 grams of beef, you can put 10 grams of wine, 5 grams of salt, 1 gram of monosodium glutamate, 1 egg, and 20 grams of starch into the meat slices in turn, and stir until there is a transparent film-like paste on the surface of the meat.

Some people like to add baking soda powder when sizing in order to be soft and tender. After adding, you should repeatedly grasp and mix with your hands, and then add water after ten minutes.

Step 3 – Wine Drizzling:Before stir-frying beef, drizzle some beer over the battered meat slices, mix well and let it sit for 30 minutes. The enzymes in beer break down proteins and increase the tenderness of beef.

When stir-frying beef, the oil should be high, the heat should be high, and the heat should be high. Stir-fry the beef for medium-rare, don't fry it for too long to avoid getting too old.

Notes:

1. Use hot water, not cold water. Hot water can make the protein on the surface of beef quickly coagulate, prevent the amino acids in the meat from being soaked outside, and maintain the delicious taste of the meat; After the fire boils, remove the lid and simmer for 20 minutes to remove the peculiar smell, then cover the lid and use a slight heat to bring to a low boil to keep the oil slick on the soup noodles at a temperature and play a role in simmering.

2. During the cooking process, the salt should be put late, the water should be added at one time, and if the water is found to be less, boiling water should be added; The day before stewing, rub the surface of the meat with mustard, and before stewing, wash it off with cold water, so that it not only cooks quickly, but also the meat is tender.

3. When stewing beef, add some wine or vinegar to 1 kilogram of beef and put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to stew beef, which can also make the meat soft and rotten.

4. When stewing beef, add a pinch of tea leaves (wrapped in a gauze bag) and cook it together, the beef will be cooked quickly, and the taste of the beef will not change at all. If you don't have tea at home, you can also use hawthorn instead, both tea and hawthorn have the effect of making beef and mutton crispy and fishy.

When boiling beef, a small amount of tea leaves packed in a cloth bag is put into the pot at the same time, which not only makes the beef cook quickly, but also makes the meat taste more delicious.

Ingredients: 600g beef

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of ingredients, appropriate amount of starch, appropriate amount of green onion, appropriate amount of sesame oil, appropriate amount of ginger.

1. Soak the whole beef in cold water, wash the blood, blanch it in a pot of boiling water, remove it and wash it.

2. Put the beef into the inner pot of the electric pressure cooker and add green onion and ginger.

3. Add water and put it in the electric pressure cooker.

4. Choose nutritious stew, moderate range.

5. After decompressing the pressure cooker, remove the beef and let it cool, and cut the beef into strips of moderate size and thickness.

6. Put the net side down, put it into the bowl, add soy sauce, salt, cooking wine, green onions, ginger slices, and ingredients to the bowl.

7. Add the original soup of boiled beef, put the bowl into the steamer, and steam for 20 minutes.

8. Remove the star anise, green onion and ginger, decant the soup, and put the beef into the flat plate.

9. Pour the soup of steamed beef into a wok, add soy sauce and bring to a boil, thicken with water starch, pour sesame oil into a sauce, and pour the sauce over the beef.

10. Finished product.

Ingredients: 200g beef, 100g chongcai.

Excipients: appropriate amount of oil, appropriate amount of ginger and shallots, appropriate amount of light soy sauce.

1. Slice the beef and prepare ingredients such as ginger, shallots, and vegetables.

2. Mix the beef with a little light soy sauce, then add some peanut oil and marinate for about half an hour.

3. Cut the vegetables and ginger into strips, and cut the green onion into sections.

4. Stir the beef, vegetables and ginger evenly and put on a plate, and sprinkle the green onion segments on top.

5. Add water to the pot and bring to a boil, then steam the beef in the pot for three minutes to three and a half minutes.

6. The steamed beef is very tender.

The practice of steamed beef with fungus.

1. Main ingredients: beef and fungus are soaked in advance.

2. Cut most of the chives into sections, a small part of the chopped green onions, and shred the ginger for later use.

3. Slice the beef with a top knife, add 1 teaspoon black pepper paste, 1 teaspoon oyster sauce, 1 teaspoon cooking wine, a little salt, and 1 teaspoon starch to grasp well.

4. Add the chives, shredded ginger and tempeh and marinate again for 10 minutes.

5. Tear the soaked fungus into small florets and put it on a plate.

6. Spread the marinated beef on the fungus one by one.

7. Put it in the steamer, change to medium heat and steam for 6-8 <>minutes after steaming on high heat

8. Take out the steamed beef and fungus, sprinkle with the remaining minced chives, add a little chopped pepper <>

9. Heat the oil and pour it directly over the minced green onion and chopped pepper.

10. Finished product. The beef is tender, the fungus is crispy, and it is delicious to eat.

Step 1: Choose beef. The meat on the cow is subdivided into dozens of areas, and it is not necessary to understand them all, and the meat quality and fat distribution of each part are different, and the cooking method is also different.

Step 2: Marite. One of the reasons why beef can't chew is that the meat itself is not good, and the other is that it loses water due to heat.

After the beef is put into the pot, it should be spread out with chopsticks, let it be heated evenly, and remove it once it is colored. Don't worry about undercooking, the beef is really easy to cook.

The rotten meat of the beef is steamed and delicious.

Steamed beef ingredients: beef, potatoes, steamed meat powder, cooking salt, cooking wine, corn starch, ginger powder, chili powder, soy sauce, chopped green onion.

The steps are as follows: 1. Thick slices of about half a centimeter of beef, grasp them well with cooking wine, salt, cornstarch, ginger powder, chili powder, and soy sauce, and marinate for about 20 minutes;

2. Cut the potatoes into thick slices, sprinkle with a little salt and wipe well;

3. The marinated beef is evenly coated with steamed meat powder one by one, and a piece of beef is placed on the plate with a piece of potato at intervals;

4. Steam for 40 minutes, sprinkle with chopped green onions.

1. Cut the beef well, about thick, not too thin.

2. Put it in a bowl with a slightly deeper mouth, pour in starch, cooking wine, dark soy sauce, a little salt, a little sesame oil, stir well with chopsticks, and marinate for a while.

After 15 minutes, switch to a shallow, slightly bellyy plate. Cut a little garlic clove and stuff it under the meat, put two or three dried red peppers, or put a slice on top of the meat if you have ginger slices. When the water boils in the pot, put a small bowl and put water in the bowl at the bottom.

4. Place the plate with meat on top and cover with a lid.

5. When it takes about 10 minutes, tie the shallots and stuff them into the meat. Continue steaming.

6. Low heat for about half an hour. 7. You can cook some vegetables in salted water and spread them on the bottom plate.

Here's how to make steamed beef:

Ingredients: 300g beef, appropriate amount of ginger, salt, corn starch, soy sauce, cooking wine, cumin powder, edible oil, rock sugar.

Practices and Steps:

1. Cut the beef into pieces, pay attention to the pieces.

2. Put all the above seasonings on the beef and marinate for 15 minutes to taste, and massage the meat for one minute. The effect of rock sugar is the same as that of rock sugar when stewing beef brisket, and the beef will be easier to bite.

3. Discharge the beef in the pressure cooker and steam it while cooking the rice, 10 minutes is enough, of course, it can be steamed directly in the steamer.

4. Remove from the pot and serve.