How do you make braised beef?

The ingredients should completely overflow the beef, then turn to low heat and simmer for about 3 hours after boiling, leave the fire for one night, boil again the next day, and then simmer for 3 to 4 hours to make it completely flavorful, and then leave the fire and wait for the beef to cool down, you can take it out and drain the brine and put it in the refrigerator, and take it out and slice it when you eat.

Soak the beef in water for 2 hours, rinse it and soak it again, and then soak it to get out of the blood and water for later use. The beef is cut into large pieces and marinated for several hours with peppercorns and salt. Before marinating, poke some holes in the meat with pointed chopsticks to absorb the flavor, and shred the red pepper.

Parsley cut into centimeter segments. Peel the garlic head and chop it into minced garlic.

Rinse the beef, cut it into large pieces and soak it in cold water for 1 hour, changing the water 1 time in the middle; Put the beef and cold water together and bring to a boil over high heat; After 10 minutes, remove the beef and rinse off the surface foam; Put the beef in the pot with all the spices and bring to a boil over high heat; Add cooking wine, salt, light soy sauce and dark soy sauce, cover and bring to a boil over high heat; After gassing, turn to low heat and continue to press for 25 minutes, then turn off the heat and let it cool naturally; The beef is soaked in brine and eaten as you go.

Blanch the beef knuckle in the water, take it out and wash it. Put down the beef in the casserole, add water, rice wine, salt, ginger and bring to a boil over high heat, and simmer over low heat for 1 hour. Add a little oil to the hot pot, small heat fragrant ginger, green onions, chopped onions, chili flakes, pickled pepper chopped, put the bean paste and fry fragrantly, add the original pot beef broth, salt, sugar and braised meat buns, boil over high heat, and continue to simmer for 1 hour on low heat.

Remove from the pot, heat the raw oil, stir-fry the chili pepper and garlic paste, pour in part of the original soup after fragrant, put an appropriate amount of salt, put the beef strips off the heat to soak, after the soup cools slightly, sprinkle in the coriander segment. When eating, take out and put on a plate, mix with sesame oil, red pepper, and coriander.

Add water to the pot, put in the beef, boil, remove the blood, remove the wash, change the water in the pot, put in the blanched beef, skim off the foam after boiling, add rice wine, green onions, ginger, change to low heat and simmer slowly, when the beef is crispy and soft, take it out, and cut it into strips about long centimeters.

Use beef tendon meat to marinate slowly, and the meat will be cooked for a long time without rotting. The marinated meat is soft and chewy, and the flavor of the seasoning is fully integrated into the meat, which is extremely fragrant.

Boil in a pressure cooker, put in beef, green onions, ginger, garlic, seasoning packets, and it is best to cut a few cuts on the beef with a knife, or slice them directly, so that it can be flavored.

Take a whole piece of ginger and pat it loose and put it in, and then put the green onion segment, mainly cooking wine and light soy sauce, a small amount of salt and sugar. If possible, you can put a few pieces of orange peel or a lemon clove.

In the countryside, use a large pot at home, use firewood to make a fire, the meal made in that way is the most fragrant, put some cinnamon, pepper, orange peel and other seasonings, and boil slowly.

There are mainly bean sauce, green onion and ginger marinated overnight, and it is best to put some hawthorn when cooking.

There must be yellow sauce and cloves in the dressing.

A plate of braised beef, a bottle of liquor, eat and drink to the fullest, for people who like to eat meat and drink wine, braised beef and liquor are simply a natural perfect match, leaving anyone to eat alone feels that the taste is a little worse. I once used a secret stewed beef dish to call friends to drink, I was only responsible for the stewed beef, and my friends were responsible for buying wine, and then eating and drinking together. Now those friends are going their separate ways for their own careers, so they can only call them from afar, I braised beef, you bring wine, let's touch a small glass together, drink a small wine, brag, encourage each other to move forward, and say to each other that it's good to know you, brother!

But after all, real life is cruel, and it is difficult to get together for various reasons, and those brothers are very greedy for my stewed beef, and I have heard too much of their calls in the air, but I can't make it for them to eat with my own hands, and I feel a little guilty, and the only thing I can do is to teach them my secret method of braised beef, so that they can learn. The following is a public release of my 20-year-old chef's secret method and recipe for braised beef and share it with my brothers and friends.

How to make it.

1. Prepare ingredients, 1000 grams of beef, 50 grams of bacon meat, garlic cloves, ginger, green onions, bay leaves, cinnamon, ingredients, sesame pepper, star anise, nutmeg, Sichuan pepper, dark soy sauce, light soy sauce, edible salt, soybean paste, sugar, cooking wine.

2. Soak the beef in cold water for 30 minutes to better remove the blood, then rinse it.

3. Put the cleaned beef in a pot under cold water, add Sichuan peppercorns, and boil water over medium heat.

4. After the water in the pot boils, pour out the oozing blood, and then wash it well.

5. Transfer the cleaned beef to the pressure cooker, then add the bacon, green onion, ginger, garlic, leaves, cinnamon, star anise, Sichuan pepper, sesame pepper, spice and nutmeg.

6. Add 3 tablespoons of dark soy sauce, 3 tablespoons of light soy sauce, 3 tablespoons of soybean paste, 3 tablespoons of cooking wine, salt and sugar.

7. Add an appropriate amount of water, it is advisable to submerge the beef quickly, press it in a pressure cooker for 40 minutes and cook it.

8. The cooked beef needs to be soaked three times so that it is more flavorful, and it is soaked overnight after cooling, which is the first soaking, refrigerated overnight in summer, and normal in winter.

9. After soaking overnight, cook for another 20 minutes the next morning, and then continue to cool and soak, which is the second soaking.

10. Continue to cook for 20 minutes at noon, let it cool and put it in the refrigerator for 1 hour, which is the third soak.

After the above three dips, the beef tastes deep, and the beef is very fragrant and delicious when sliced and sliced, and it is really a perfect match for wine.

My brothers and friends, the method and recipe of braised beef have been told to you, if you don't have time to come to me to eat braised beef, I hope you can use this recipe and method to marinate beef by yourself to satisfy your cravings, and those friends who don't want to do it yourself, you bring wine to me, I am ready to prepare a secret braised beef to entertain you, come to a beef with wine, get drunk and rest, see you or leave!

I think this master's explanation is very delicate and easy to understand, and I personally think it is easier to learn. Anyway, I learned.

Wash the beef, marinate it for half an hour, then blanch it, then tie the beef with a rope, put it in the pot, add water, add the corresponding spices, and simmer for about three hours.

After learning it, cut the beef into pieces and blanch it with water, add beef, salt, chicken essence, dark soy sauce and an appropriate amount of water to simmer in the hot oil in the pot.

1. First of all, wash the beef, then soak the beef in water for about two hours, and then carefully clean the beef, and clean all the impurities inside.

2. Put the beef into the pot after washing, add water that can just submerge the beef in the pot, boil the water over high heat, flip the beef with chopsticks in the process of boiling the water, so that each side of it can be evenly heated, and turn off the fire after the water boils, this step is mainly to squeeze out the residual blood and water in the beef, so as not to affect the taste.

3. Clean all kinds of ingredients such as (pepper, star anise, cinnamon, tangerine peel, etc., according to your own taste), put them in the big material bag, and put the big material bag in the pot to simmer the fragrance of the big material with water, when you smell their fragrance, put the beef in the pot, add the appropriate amount of rock sugar, the right amount of dark soy sauce and a spoonful of cooking wine, and then simmer over low heat, choose the simmering time according to your own taste, if you want to eat a little tenderer, extend the time, if you want to eat more chewy, shorten the time, Of course, the shortest time cannot be less than half an hour.

4. When you think it's okay, don't be busy going abroad, add salt to it first, and then continue to simmer for ten minutes.

5. If you want to make the beef taste fresher, then you can soak the beef in the soup for four or five hours to let the soup completely penetrate into the beef. After soaking the beef, it is heated over the fire and ready to eat.

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 tendon into the stew pot, put all the spices into the pot, then pour in the appropriate amount of soy sauce and sprinkle the appropriate amount of salt.

Step 5: Choose the program of "braised beef" in the electric saucepan, the time is set for 2 and a half hours, and you can also shorten or extend the time according to your preference.

Step 6: When the time is up, the aroma is fragrant, don't take out the beef tendon, and soak it in the soup overnight.

Step 7、The taste is very fragrant。

Step 8: Slice it while eating.

Zero-difficulty rice cooker braised beef! Use a rice cooker to make the popular king of the lo-mei world-braised beef, this trick is simply too suitable for lazy cancer-possessed foodies.

Hello dear, I'm glad to help you answer your questions, I have seen your questions, and the answers are being sorted out, please wait, thank you for your patience.

Hello dear, the first step, prepare the materials. The main ingredients to be prepared to make braised beef are beef, including Sichuan pepper, star anise, cinnamon, bay leaves, angelica, cumin and tangerine peel, as well as rock sugar, salt, dark soy sauce, light soy sauce, cooking wine and other seasonings.

The second step is to process the beef. After buying fresh beef, clean the beef in clean water, pour an appropriate amount of water into the pot, boil the beef under cold water, turn on high heat and simmer for about three minutes, in the process of stewing, you should constantly flip the beef, which can make the beef heat more evenly. After simmering, take it out, and by this time the blood of the beef has been almost removed, and it can also help remove the fishy smell.

Tips: Many people may ignore the steps of processing beef, however, braised beef must be processed in advance, and with this step, the beef will be more flavorful and chewy. The third step is to cook the spices.

Wash the prepared spices with water, wrap them with spices, put them in clean water and stew, for about ten minutes, after finding that the soup in the pot has changed color and smells the fragrance, put the beef into the pot, pour in light soy sauce, dark soy sauce, cooking wine and other seasonings, and add rock sugar, simmer for about an hour or so over low heat, and add salt ten minutes before leaving the pot.

Step 4: Soak the beef. After the beef is stewed, turn off the heat, don't rush to take it out, let the beef continue to soak in the brine for five or six hours, this will make the beef more flavorful. If you are in a hurry to eat, take out the beef stew and let it cool and slice it and eat it, but the taste is slightly worse.

Home-cooked braised beef method, I still want to eat it after eating.

The braised beef should be boiled in a pot under cold water, take out the beef after the water boils, add water to the beef again, then add some seasonings and boil over high heat, and then turn to low heat and cook for about two hours. Before making braised beef, the beef should be blanched and slightly cooled before marinating.

Beef has a foul smell that needs to be blanched to get rid of it. If you want to braised beef, it is best to choose beef tendon meat, and you can put some peppercorns when blanching, which can effectively remove the smell on the beef. Since beef is more difficult to cook, in order to cook faster, you can soak the beef, and add some cooking wine and ginger while soaking to completely eliminate the odor on the beef.

Soaking the beef is done before blanching, which means that the beef is soaked before blanching. After the blanching work is done, you can braise the beef. Before marinating the beef, add an appropriate amount of cold water, boil the water, then start a new pot, put in hot water, and then put all the beef and marinade into it.

When marinating beef, it should be boiled over high heat first, and then turned to low heat and slowly simmered, so as to make the beef more soft and rotten. If the heat is too high during the marinating process, it will affect the taste of the beef. In addition, after simmering, it needs to be soaked for a period of time, and the longer the beef is soaked, the more flavorful it will be, so try to extend the soaking time.

1. Prepare ingredients: 300 grams of cooked beef, 300 grams of old tofu, 2 coriander, 1 green onion, 5 garlic cloves, 1 piece of ginger, 2 spoons of noodle sauce, appropriate amount of pepper, a little dark soy sauce, 1 spoonful of bean paste, 2 spoons of light soy sauce, appropriate amount of salt, monosodium glutamate, and chicken powder.

2. Cut the cooked potato and beef into slices against the texture of the meat (the beef cut out in this way does not stuff the teeth and tastes good).

3. Cut the tofu into 4cm thick pieces.

4. Cut the green onion into shreds, wash the ginger and cut the ginger into shreds, and cut the garlic cloves into garlic slices.

5. Wash the coriander and cut the chopped coriander.

6. Pour cooking oil into the pot, add shredded ginger, garlic slices and shredded green onion and stir-fry until fragrant. Add the noodle sauce and stir-fry the sauce to make the sauce fragrant, add the bean paste and stir-fry the red oil (friends who don't eat spicy can leave it out), add an appropriate amount of water, and put in the beef and tofu cubes. Stool knows.

7. Add light soy sauce and dark soy sauce to taste, salt, monosodium glutamate, chicken powder and pepper to taste, turn to low heat and simmer for 10 minutes after boiling, sprinkle with chopped coriander and put on a plate.

1. Ingredients: beef tendon meat, ginger, green onions, cinnamon, star anise, bay leaves, Sichuan pepper, dried chili, beer, dark soy sauce, light soy sauce, salt, sugar, cooking wine.

2. Wash the tendon meat, put it in a large bowl, add water, cover the tendon meat, and soak for two hours.

3. Note: When soaking, change the water, about three times, so that the blood can be soaked out, and rinse again after soaking.

4. Cut the ginger into slices, cut the green onion into segments, cut the dried chili pepper into segments, and set aside for later use.

5. Add an appropriate amount of water to the pot, add some beef, add some cooking wine, put the ginger and green onion on it, bring it to a boil over high heat, turn it to medium heat, cook for two minutes, take it out, clean it and put it aside for later use. Eulogies.

6. Prepare another pot, pour an appropriate amount of water into the pot, add some green onions, add some ginger, add some spices, add some dark soy sauce, pour some light soy sauce, put some white sugar, pour some beer, and then put the beef in, boil over high heat, then turn to low heat and boil for about an hour and a half, then put an appropriate amount of salt, stir Zheng Yingpeng and mix evenly, turn off the heat, cover the pot, and simmer for two hours.