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How to stew beef is delicious, rotten, tender and not firewood.

To stew delicious beef, choose fresh beef, cut into pieces and set aside. Add oil, spring onions, ginger and garlic to saute, then add beef to stir-fry, add cooking wine, light soy sauce, soy sauce and sugar to stir-fry well. Add enough water and simmer over low heat until the beef is soft and rotten. Season with salt and pepper.

If you want the beef stew to be crisp, you can add a little Hawthorn to the beef stew, which can not only deodorize, but also make the beef more crisp. The fourth thing to note is that beef stew must be boiled in hot water. The fifth note is that when stewing beef, the water must be added at once, and can not be added again.

Ingredients: radish, beef. Ingredients: cooking wine, dried chili, ginger, garlic, beer, light soy sauce, tea bag, Hawthorn. Before the beef stew, what we have to do is to choose beef, beef stew usually uses beef tendon meat. After selecting the beef, then begin to soak. After soaking for about an hour, soak out the blood, rinse, drain, and set aside.

There are no impurities in the soup and the pot is full of beef. Beef must be stewed into braised meat with the soft and tender taste. At this time, pour the radish into the pot and put some green onions and ginger slices to fishy and increase flavor. Do not put in the seasoning wine, the whole process does not need any seasoning. Fully retain the flavor of beef, continue to simmer for 10 minutes, let the fresh aroma of sweet beef of radish blend with each other. The beef stewed in this way is delicious, rotten, tender and not firewood.

Beef stew is not firewood to choose the right beef; different cooking methods to choose beef parts are also different, generally used to stir-fry beef to choose pure lean meat, beef stew is best used to choose beef with fascia, such as beef braised meat, beef tendon meat, etc., choose beef for cooking, is the main reason to avoid the meat to become firewood.

Braised beef, how can you eat it more tender?

1. First, prepare 350 grams of fresh beef brain meat, wash it clean, and dry the surface with kitchen paper towels, then cut into pieces and set aside. Next, 2 jin of potatoes are peeled and cut into blocks, and half of the carrots are cut into rolling blades. Add beef and proper amount of water to the pan, add 6 fragrant leaves and 15 grams of cooking wine, bring to a boil and skim off the foam.

2. First of all, you need to soak the beef's upper brain and meat in clean water to remove the blood. Then, put into the pressure cooker, add the right amount of water and ginger, high pressure for 20 minutes. At this time, the brain and meat of the cow has become fresh and juicy. Before putting into the pot, you can add the right amount of salt and pepper to improve the taste. If you want to make the beef more delicious, you can choose to marinate it.

3. Blanch the beef first, and then take it out and set it aside. Raise the oil pan, begin to prepare to put in the ingredients, stir-fry over high heat to give a fragrance. Then put the beef on the brain and stir-fry and add water. Then turn on the heat and simmer for 40 minutes, as shown in the picture. Then put all the ingredients in, and also put in the beef stew package. Then simmer over low heat for 30 minutes. Next, add the right amount of salt, stew until the beef is cooked, cover.

4. Eat with stew. Beef braised meat is the top grade of beef, its meat is fresh and tender, used for stew is also very delicious. To make a delicious stewed cow brain, the key is to put the cow brain cold water into the pot, boil the fire and turn to low heat to simmer slowly, so that the stewed cow brain is tender and fragrant.

5. First soak the cow's upper brain with cold water for 1 hour to remove blood water, then rinse with clean water. If it's frozen meat, soak for an extra hour. Cut ginger into large slices, peel garlic, and peel tomatoes. Use a bowl to prepare the sauce, the spoon is the usual household stainless steel rice spoon. After mixing the sauce, add garlic, red pepper and ginger slices, rock sugar, stir well into the pressure cooker and add tomatoes.

How to cook beef stew at home?

1. First prepare ingredients: 300g beef, 200g carrots, two potatoes, salt, soy sauce, spring onions and ginger, pepper, cinnamon and cooking wine. Wash the beef, cut into large pieces, add chopped onions and ginger and a spoon of wine, marinate for 10 minutes. Put oil in a hot pan, saute spring onions and ginger, add beef and stir-fry, wait for the meat to turn white, add soy sauce and simmer.

2. Cut the beef into large pieces and put it in clean water and soak for more than 2 hours. Don't be lazy during soaking, change the water in the middle, because the blood water in the beef will seep into the water for a while, if you don't change it all the time, the density of the water will increase, which is not conducive to the continued precipitation of blood water, at least change the water every 1 hour.

3. Beef tile hook with all kinds of seasoning super delicious casserole beef stew first of all, the selection of materials is very important. I usually choose beef tile hook (the part where the ribs put the bone under the bone) instead of sirloin. Stewed beef brisket is more suitable for stew than wood! Cut the beef into small cubes of about one centimeter and separate the fat from the thin.

How can beef stew not be made of wood?

1. When stewing, salt should be eaten when about 80% of the beef is hot, otherwise the essence and juice of the beef will be quickly lost and it will taste a little firewood. Stew beef should be stewed in hot water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious. Add enough soup at one time, not midway.

2. When you stew beef, you often add some acidic ingredients to the pot, such as Hawthorn, Hawthorn slices, tomatoes or lemon juice, because these acidic ingredients can not only remove the smell, but also make the beef tissue softer and rotten. Add these ingredients, the stewed beef is not fishy, soft and rotten, the meat flavor is rich, and it does not need to be stewed for a long time, usually about 40 minutes, the beef is soft and rotten.

The last trick of beef stew is that the heat of beef stew is very important.

How is the beef stewed tender, rotten and delicious

1. To stew tender, rotten and delicious beef, choose sirloin or tendon, blanch in cold water and simmer over low heat. Do not take off the lid frequently. After the stew is soft and rotten, add salt and seasoning and serve.

2. Teacher Jiang in life 2023-11-26 more than 115users followed TA to stew delicious beef. Choose fresh beef and sliced James water. Add oil, spring onions, ginger and garlic to saute, then add beef to stir-fry, add cooking wine, light soy sauce, soy sauce and sugar to stir-fry well. Add enough water and simmer over low heat until the beef is soft and rotten. Season with salt and pepper.

3. Life-loving piggy 10 2023-11-17 contributed more than 524 responses to concern that braised beef should be rotten and tender, first blanch the blood with boiling water, and then simmer until soft. Stir-fry with spring onions, ginger, garlic and bean paste, season with light soy sauce, soy sauce, rock sugar and salt, then add beef and stir-fry until the seasoning is evenly permeated. Finally, add water and stew until the soup is thick.

4. Practice: wash beef and cut into small square pieces. Put ginger slices, cooking wine and pepper into the pot in cold water and blanch for 5 to 10 minutes, then remove and set aside.

5. Adding beer can soften beef. Because the beer itself contains more yeast and gas, and the boiling point of the beer is low, it can fully produce air bubbles to impact the beef during stewing, thus dispersing the beef quality to make it stew softer, and the beef can be more easily eaten juicy and juicy; adding red tea bags can also soften beef.

How to make beef stew in casserole? it's delicious and bad.

1. After the beef stew is rotten, add the right amount of salt and pepper according to your own taste. I don't use chicken monosodium glutamate at home. I usually use light soy sauce for seasoning, because I don't need to add light soy sauce when I stir-fry it before. Add some garlic cloves and burn it over high fire for about two to three minutes. Be careful not to let the soup in the casserole dry up the soup in the pot I made today. Please click to enter the picture description and finally sprinkle with onion and coriander section, turn off the heat.

2. Put the cut beef into the pot, put the white wine, Hawthorn and other ingredients needed for stew and tea into the casserole, and you may find that what is different from the usual beef stew is Hawthorn, white wine and tea. After putting the lid on the pot, bring it to the boil over high heat, then change it to medium heat and simmer for 20 minutes. If you like, you can put some potatoes or something.

3. Stewed beef in a casserole takes about 2 hours to become soft and rotten. Common practices are as follows: prepare materials: 800g beef, half spring onion, 1 piece of ginger, 3 tablespoons of wine, 2 ingredients, 2 leaves, 5 grams of tangerine peel, 3 pieces of cloves, prepare all the ingredients, first wash the beef and cut it into large pieces. Find a larger bowl, put the beef pieces in, soak for more than 2 hours, and change the water in the middle.

4. When stewing, you can cook for at least one hour according to your taste. Casserole beef stew: preparation: cooking wine, light soy sauce, soy sauce, bean paste, spring onions, ginger, garlic, rock sugar, pepper, star anise, dried pepper, fragrant leaves, cinnamon, tangerine peel. The beef is cut, the size is about 3 × 3cm, wash the blood water 4-5 times, then soak all night, and rinse 7-8 times the next morning until the water looks clear.

5. The tricks of beef stew are: breaking fiber, adding sugar and vinegar, using beer instead of water, pressure pot stewing beef, casserole stewed beef. Break the fiber: break the fiber directly with a pine needle or hammer. you can also use the back of a Chinese kitchen knife to pat the meat or the side of the knife, so that the fascia of the meat is scattered, and the stewed beef will be very soft and rotten. Add sugar and vinegar: because sugar and vinegar can destroy the cellular structure of beef and make the meat soft and rotten.

It takes about three hours to stew beef in a casserole. Prepare fresh beef ribs, then cut the meat into 3 cm cubes, then wash it and set aside. The meat smells fishy, add an appropriate amount of water to the pot, boil the water to remove the oil foam, boil it for a while and fish it into a warm water basin. The meat is simmered in a casserole until the beef soup is stewed.