In daily life, many people like to eat boiled beef, especially in Inner Mongolia. Since there are many sheep and cattle in the vast grasslands, beef and mutton in the vast grasslands are also more popular with everyone. The quality of the meat is also relatively pure, and the nutritional value of beef is also very high. It can not only be used to make air-dried beef, but also can be used to boil beef. When making dumplings, it can also be used to make beef fillings. So how to cook beef? Delicious and nutritious?
When stewing beef, boiling water should be used instead of cold water, because boiling water can quickly coagulate the surface protein of beef and mutton, prevent the loss of carbohydrates in the meat, and maintain the delicious taste of the meat.
After roasting over high heat, uncover and simmer for 20 minutes to remove the odor, then cover and turn to low heat to keep the oil floating on the fried noodles at a certain temperature to achieve the simmering effect.
During the cooking process, salt should be added late and the water should be filled all at once. If the water is found to be too little, boiling water should be added.
The day before cooking the meat, apply mustard sauce on the surface of the meat. Wash it off with cold water before cooking. This will not only cook the meat faster, but also make the meat tender.
Wrap a small amount of tea leaves in gauze and put them into the furnace to cook together with the beef and mutton. The meat will not only cook quickly, but also taste fragrant.
Add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar per 1KG of beef and mutton) to stew the beef to make the meat smoother and more tender.
Put a few hawthorn fruits or a few pieces of radish in the meat to make the beef and mutton cook faster and remove the smell.
2》Skillful Beef Stew
Some people think that "beef stew is not easy to make delicious." In fact, it is not too difficult. Some people summarize it as follows: "The Feng Shui soup should be wide when choosing meat, add less salt to the dry yellow sauce; put as much condiments as possible together, and the cookedness should be appropriate for the meat to taste rotten." When choosing meat, most people always like to buy some parts with bright red stockings and high heels to make beef stew. In fact, this type is more suitable for oil explosion. If used for stew, the meat texture will be firm and chewy. There are many parts of beef suitable for stewing, such as tendons, waist, ribs, breasts, outer spine, etc., accounting for about 70% of the total beef and mutton. This position has tendons and skin, and is both fat and thin. It looks unsightly on the surface and will not be welcomed by consumers. However, if done correctly and perfected, the meat will be fluffy, juicy and rotten, and delicious. After selecting the meat, wash it as a whole piece to remove any dirt floating on the surface. After washing, cut it into walnut kernel pieces and soak them in cold water for about 30 minutes to remove the dirt and blood residue in the middle. Pick them up and set aside. But do not use boiling or boiling water to tighten the meat, otherwise the texture of the meat will deteriorate and it will not be easy to cook.
Adjust the soup: add enough warm boiling water to the pot (the standard is not to cook the meat, regardless of the type of pot), put in an appropriate amount of dry yellow sauce, also known as "inside" (500 grams of meat, 50 grams of sauce is enough ), stir it up with chopsticks. At this time, the sauce residue will sink and the sauce foam will rise. Use a grate to remove the residue and remove the foam to ensure that the bone soup is colored and not mixed. Light soy sauce cannot be used when making soup, because light soy sauce contains a slightly bitter flavor of fried sugar. When added to the soup and cooked, the bone soup will also have a bitter taste, and the stewed meat will be significantly less flavorful. The soup flow rate must be filled up at once, and water cannot be refilled halfway. If the soup is not enough, you can only add warm or boiling water. Do not add cold water halfway. Otherwise, when the boiling meat comes into contact with the cold water, the surface of the meat will shrink more tightly, and the heat will not be easily transferred inside, and the texture of the meat will become harder and harder. The skin is not very easy to chew. After the soup is adjusted, add appropriate salt.
Ingredients: Put the cut and cleaned beef and mutton into the pot, and then add the seasonings. Common condiments include lilac, star anise, sweet licorice, peppercorns, star anise, and fennel; or peppercorns, star anise, and star anise. No matter what condiments you choose, onions, ginger, and garlic are indispensable. You can also add some orange peel. If 2.5Kg of meat is used as the standard, the amount of condiments used can be 20 peppercorns, 4 to 5 star anise, 3 to 4 pieces of star anise, and 3 to 4 inches of green onion. 1 piece of ginger (no need to cut it off), 4 to 5 cloves of garlic. Put these condiments into the pot together, and put pepper, star anise, and star anise into a gauze bag, which can be used 2 to 3 times together.
Doneness: Put the condiments into the pot and cover it with the lid. Open the lid and stew in the open pot to evaporate the fishy smell. After 20 minutes, cover it again and reduce the heat to low. It will be stewed in about 3 hours. The beef and mutton are tender and tender, and the soup is beautiful, fresh, sweet and delicious.
The effect of using a pressure cooker to stew beef is also very good, as long as you control the doneness. That is, after the fire boils, deflate it for 5 minutes, close the valve, change to low heat after 20 minutes, and wait for another 20 minutes. < /p>
Cooking old beef and mutton: If you buy a lot of beef and mutton, you can apply a layer of dry mustard sauce on the beef and mutton the day before putting it in the pot. Clean the meat before putting it in the pot. The beef and mutton processed in this way are not only easy to cook, but also the meat texture becomes tender. Adding some wine or vinegar when cooking will cook it faster. When cooking beef, first sew a tea bag, put in a small amount of green cabbage leaves, tie the bag tightly, and put it into the pot to stew with the beef and mutton, so that the beef and mutton will cook quickly and taste fragrant. When cooking beef (mutton) meat, put two or three shelled walnut kernels and or a few hawthorn fruits, which will not only cook it faster, but also remove the mutton smell. When braised pork ribs, add a small amount of mustard greens to make the meat taste delicious.