[How to make braised beef is the best?


】 _How to do_How to do

[How to make braised beef is the best?
】 _How to do_How to do

People usually eat more beef. There are many ways to make beef. This includes stewed beef, which means that beef is eaten in a gourmet way. The stewed beef has the characteristics of color and flavor. The taste isVery good, and eating braised beef can also strengthen the bones and muscles, and also has the effect of nourishing the spleen and stomach, so how can the beef be delicious?

How to make braised beef is the best?
1.Buy back the beef bone meat (must be beef meat), cut into large pieces (about half a catty, cut into long pieces along the knife), boil with water and skim off the foam; 2.

3. Ginger, spring onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper, beef with soup in a casserole, boil after the boil; 3. After 1 hour, use a chopstick to see if you can poach the beef and put salt;
Add an appropriate amount of soup to the wok, add some sugar, and boil the soy sauce. Add the beef.

This is a Northeast practice. The practice in Beijing is to use yellow sauce to fry and taste.

The practice in Sichuan is to put water and seasoning in the pot first, add brown sugar and boil for 30-40 minutes, (do not add salt) and other seasonings are cooked out, put the washed beef and cook until rotten, add salt, and wait for a whileAlready.

The stewed meat has a particularly heavy taste. It is suitable for people with heavy tastes to teach another kind of stewed soup: it can be used for stewed chicken, eggs, or trotters, etc. Use 2 tablespoons of oil to scallion, ginger, garlic, and brownHalf a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cups of water, and 1 bag of spiced sachets, boil first, and then cook on low heat for 20 minutes, until the flavor overflows.
The longer the soup is used, the better. Once stored properly, it can be used repeatedly.

Braised beef, 1 kg of beef, spiced, cinnamon, red tang, soy sauce, old soy sauce, salt, garlic powder, ginger, green onion, cooking wine, pepper, fragrant leaves.

Method 1: Cut the beef into large pieces and wash them.

2: Boil a pot of water, add beef and a little cooking wine and garlic powder after boiling, cook for 5 minutes to remove debris and blood, and remove the drain.

3: Wash the pot clean, add beef, and then add raw soy sauce, old soy sauce, sugar, salt, cooking wine, spice, cinnamon, fragrant leaves, pepper, garlic powder, put a whole piece of ginger and put loose, and then putThe shallot section is mainly cooking wine and soy sauce, with a small amount of salt and sugar.

If possible, you can put a few pieces of orange peel or a lemon.

Add a little more water, the material should completely flow over the beef, then turn to low heat and simmer for about 3 hours after it is boiled, leave it for one night, and then boil again at high heat, then simmer for 3 to 4 hoursIt is completely flavored, and after the beef is cold, you can remove it and drain the brine and put it in the refrigerator. When you eat it, you can slice it.

Note: You must be willing to cut off the food. Anyway, the marinade can continue to marinate things, and basically do not put water; the cooking time must be long, otherwise the taste is not inside; this one is best to take out overnight, but not in the marinadeThe medium foam is too continuous, otherwise it will be sour.

Eat a lot, dry cut wine, or the bottom, or slice and stir well.

Method of making beef sauce: 1.

Choose the best beef tendon or the upper brain of the cow (the loin is usually selected, and the loin is generally selected), and the thickest cylindrical block with a diameter of not more than 8-10 cm is washed to control the dry moisture; 2.

Spread the fine salt thinly on the surface of the beef, knead it for about one minute, so that the salt penetrates into the texture of the beef, and place the bacon on the barbecue grill (the purpose is to let the blood water killed by the salt flow away. There is no flat pan.Medium, the plate can be tilted slightly), left for 24 hours (usually done at night, and the subsequent processing happens at night); 3.

Take out the beef, repeat the process of 2 again, and let it stand for 24 hours (at this time, the blood and moisture in the beef are gradually squeezed out, and the beef tasted by the sauce will be very porcelain and solid); 4.

5. Take out the beef, sprinkle the pepper noodles, cinnamon powder, etc. all over the surface of the beef thinly, then knead and knead, and place in the container for 24 hours; 5.

Pour ordinary soy sauce into the container of meat. It is better to just pile it up (somewhat exposed, it is best to choose a different caliber for the container, and the meat can be stacked tightly so that the soy sauce can be used to submerge the marinated meat., To avoid wasting soy sauce), it is best to put another 1?
2 tablespoons of rice wine or cooking wine (personal experience is that rice wine is better than cooking wine and not expensive), put 24?
48 hours, it is best to flip once in the middle; 6.

Take out the pickled beef (the surface is purple) and add it to the fresh water (add some of the cheapest tea leaves). Do not add any seasonings (usually put in a rice cooker, boil for 20 minutes on fire, keep warm for half an hour,Fire for another 10 minutes, turn off the fire and wait for its natural cooling for about half an hour); 7.

Take out the beef and put it in a plate, cover it with fresh-keeping film to avoid air-drying, and put it in the refrigerator refrigerating layer after it is not hot., You can enjoy the delicious pure sauce beef.

The beef sauce processed in this way can be stored in the refrigerator for 7-10 days without deterioration. It is characterized by eating immediately and without dipping any seasoning.

In order to save time and trouble, the above steps 3 and 4 can also be combined, that is, kneading the beef with the salt and pepper noodles mixed with pepper and noodles, the effect will not be much worse.

Summary of steps: salt pickling-salt and pepper pickling-soy sauce pickling-boiling water-refrigerator cooling and refrigerating.

When cooking, you can also add a few petals of aniseed in the water, slightly rind (own orange peel), cloves, a grass fruit (sold in pharmacies, no medicinal properties, belongs to spices like pepper aniseed), taste better, absolutelyOkay, so good.

The advantage of the above method is that the flavor and seasoning are all in the meat, while the traditional cooking method is that the salt sauce tastes in the soup. The meat does not have much taste, and it must be dipped in seasoning.

There is also a secret sauce. If you cook a few chicken necks, chicken wings or chicken legs at the same time as the beef, you can also replace the trotters. The cooked meat is more delicious, the beef is more tender and tender, and the chicken is full of flavor.The soup is reluctant to throw, I heard that this is also the ancestral secret recipe of a sauce and meat shop in Shandong.

The above is the most authentic method of making beef sauce. It tastes great.