Some people think that beef stew is delicious but difficult to cook. It’s actually not difficult, as long as you master the trick of beef stew. The following are the tips and secret recipes for beef stew that I share with you. I hope it can help you!
Tips for stewed beef
When stewing beef, you should use Hot water, do not use cold water, because hot water can quickly coagulate the protein on the surface of the beef, prevent the loss of amino acids in the meat, and keep the meat delicious. After boiling over high heat, uncover the lid and simmer for 20 minutes to remove the odor, then cover and switch to low heat to keep the oil floating on the soup surface at a certain temperature to achieve the simmering effect. During the cooking process, salt should be added late and water should be added enough at one time. If the water is found to be too little, boiling water should be added.
The day before stewing the meat, apply mustard on the meat surface and wash it off with cold water before stewing. This will not only cook the meat faster, but also make the meat fresh and tender. Wrap a small amount of tea leaves in gauze and stew them with the beef in the stove. The meat will not only cook quickly, but also taste fragrant. Adding some wine or vinegar (a ratio of 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of beef) can make the meat softer and more tender. Putting a few hawthorns or slices of radish in the meat can make the beef cook faster and get rid of the odor. The secret recipe of beef stew
1. The secret recipe of beef stew
When stewing beef, you should use hot water, not cold water, because hot water can quickly coagulate the protein on the surface of the beef and prevent the meat from The loss of amino acids keeps the meat delicious.
After boiling over high heat, uncover the lid and simmer for 20 minutes to remove the odor, then cover and switch to low heat to keep the oil floating on the soup surface at a certain temperature to achieve the simmering effect.
During the cooking process, salt should be added late and water should be added enough at one time. If the water is found to be too little, boiling water should be added.
The day before stewing the meat, apply mustard on the meat surface and wash it off with cold water before stewing. This will not only cook the meat faster, but also make the meat fresh and tender.
Wrap a small amount of tea leaves in gauze, put them into the stove and stew them with the beef. The meat will not only cook quickly, but also taste fragrant.
Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar to 1 kilogram of beef) to stew beef can make the meat softer and more tender.
Put a few hawthorns or slices of radish in the meat to make the beef cook faster and to get rid of the odor.
2. Beef stew skillfully
Some people think that beef stew is delicious but difficult to make. In fact, it is not difficult. Some people summarize it as follows: Choose a wide range of meat and soup, put less salt in the yellow sauce base; put in as much condiments as possible, and use the right heat to make the meat fragrant and tender. When choosing meat, most people always like to buy cuts with bright red shreds to make beef stew. In fact, this type of food is more suitable for stir-frying. If used for stew, the meat will become tight and woody. There are many parts of beef suitable for stewing, such as tendon, waist plate, bow, chest, outer spine, etc., accounting for about 70 parts of the whole beef. These parts have tendons and skin, alternating between fat and thin. They look a bit unsightly on the surface and are not popular with customers. However, as long as they are cooked properly, the meat will be puffy when mature, juicy and rotten, and delicious and delicious. After selecting the meat, rinse the whole piece first to remove the dirt floating on the surface; wipe it clean and cut it into walnut pieces, soak it in clean water for about half an hour to remove the dirt, blood and impurities in it, take it out and set aside, but do not use hot water Or boil the water to tighten the meat, otherwise the meat will become old and difficult to stew.
Adjust the soup: add enough warm water to the pot (subject to covering the meat, the type of pot is not limited), put an appropriate amount of yellow sauce, commonly known as "base" (500 grams of meat, 50 grams of sauce is enough), Stir it up with chopsticks. At this time, the sauce residue will sink to the bottom and the sauce foam will float up. Use a fence to remove the residue and remove the foam to ensure that the broth is colored and not mixed. Soy sauce cannot be used when making soup, because soy sauce contains bitter sugar. When added to the soup and cooked, the broth will also have a slightly bitter taste, and the stewed meat will be greatly inferior in flavor. The amount of soup water should be added at one time, and water should not be added midway. If the soup is not enough, you can only heat or boil water. Do not add cold water in the middle. Otherwise, when the boiled meat encounters cold water, the surface of the meat will easily shrink and become tight, and the heat will not be easily transferred inside. The meat will become hard and skinny, which is not good. Chew and swallow. After the soup is ready, add an appropriate amount of salt.
Place ingredients: Put the cut and washed beef into the pot, and then add the seasonings. Common ingredients include cloves, cinnamon, sweet licorice, Sichuan peppercorns, aniseed, and fennel; or Sichuan peppercorns, aniseed, and cinnamon. No matter what seasonings are used, onions, ginger, and garlic are essential. You can also add some orange peel. If 2.5 kilograms of meat is used as the standard, the amount of condiments can be 20 peppercorns, 4 to 5 aniseeds, 3 to 4 pieces of cinnamon, 3 to 4 inch-long onions, 1 cut ginger (do not cut it), and 4 to 4 pieces of garlic. 5 petals. Put these ingredients into the pot together, and put the peppercorns, aniseed, and cinnamon into a gauze bag, which can be used 2 to 3 times.
Heat: Cover the pot as soon as the ingredients are put into the pot. When it is wide open, lift off the lid and stew in an open pot to evaporate the smell of blood. After 20 minutes, cover it again and reduce the heat to a low simmer. It will be stewed in about 3 hours. The texture of the beef will be juicy and the soup will be delicious and fragrant. The effect of using a pressure cooker to stew beef is also very good, as long as you control the heat. That is, after boiling the pot on high heat, deflate it for 5 minutes, close the safety valve, change to medium heat after 20 minutes, and wait for another 20 minutes.
Cooking old beef: If you buy a lot of beef, you can apply a layer of dry mustard on the beef the day before it is put into the pot. Rinse the meat before putting it in the pot. The beef treated in this way is not only easy to cook, but also tender. Adding more wine or vinegar when cooking will cook it faster. When cooking beef, first sew a gauze bag, put in a small amount of vegetable leaves, tie the bag, and put it into the pot to stew with the beef, so that the beef cooks quickly and tastes fragrant. When cooking beef (mutton) meat, put two or three shelled walnuts and or a few hawthorns, which will not only cook it faster, but also remove the smell. When braised beef, add a small amount of potherb mustard to make the meat taste delicious.
3. Ginger can tenderize beef
Ginger is not only a condiment, but also tenderizes beef. If you find that the beef is a little tough, you can cut the washed fresh ginger into small pieces and mash it, then put the minced ginger into gauze and squeeze out the ginger juice. Mix the ginger juice into the shredded or sliced ??beef and stir evenly. Evenly coat the surface of the beef slices with ginger juice, leave it at room temperature for about 1 hour, and then cook as needed. The beef tenderized using this method is tender and delicious, with a rich aroma and no spicy taste from ginger.
4. Techniques for crispy beef stew
To stew the beef, add a few hawthorn slices to the pot while stewing the meat, and then simmer slowly over a slow fire. It can make beef crispy and delicious. In addition, when cooking beef, you should boil the water first and then put the beef in the pot. This not only preserves the nutrients in the meat, but also makes it taste particularly fragrant.
5. Hawthorn beef stew
Recipe: 15 grams of hawthorn, 6 grams of safflower, 10 red dates, 6 grams of cooked rehmannia, 200 grams of beef, 200 grams of carrots, 10 grams of Shaoxing wine , 10 grams of green onions, 5 grams of ginger, 5 grams of salt
Production:
1. Wash and remove the seeds from the mountain plants, wash the safflowers to remove impurities, and remove the seeds from the red dates. Slice the rehmannia glutinosa into slices; wash the beef, blanch it in boiling water, and cut it into 4 cm square pieces; wash the carrots and cut them into 4 cm square pieces; pat the ginger into loose pieces and cut the green onions into sections.
2. Put beef, Shaoxing wine, salt, green onions and ginger into a stew pot, add 1000 ml of water, cook over medium heat for 20 minutes, then add 1000 ml of soup, bring to a boil, and add Add carrots, mountain plants, safflower, red dates, and rehmannia glutinosa, and simmer over low heat for 50 minutes.
How to eat: Eat 50 grams of beef once a day, and eat carrots and soup as you like.
Efficacy: Replenish qi and blood, remove blood stasis and blockage. It is suitable for patients with coronary heart disease who have angina pectoris (heart blockage).
6. Tomato Beef Stew
Ingredients: Beef rib meat, tomatoes, clear sauce, ginger, cooking wine, salt, green onions, grass fruits, edible oil.
Preparation: First wash the beef and cut it into small cubes, mince the ginger and cut the green onion into sections, then put it on the pot and light it. When the oil reaches 5-60% heat, gradually fry the beef and take it out; then put it in the pot. Leave the oil in medium and put in the fried beef, add water (it is better to cover the meat), add clear sauce, minced ginger, cooking wine, green onions, grass fruits, and salt to taste; finally, soak the tomatoes in boiling water for a while, remove and peel Cut the skin into crescent-shaped pieces, put them in a pot, and cook over low heat for 60 minutes.
7. Red wine beef stew
Materials: beef, celery, potatoes, red wine, chicken broth, garlic, olive oil
Method:
1. Slice garlic, peel and cut potatoes into cubes and set aside.
2. Cut the celery into small pieces of about 2cm.
3. Pour the olive oil into the soup pot, sauté the garlic and celery, add the beef, and lightly fry until browned.
4. Add red wine, chicken broth and potato cubes and simmer for one hour.
Tips from the chef:
1. During cooking, stir the soup in the pot from time to time to avoid sticking to the bottom of the pot.
2. If red wine is not available, beer can be substituted, of course the taste will be worse.
3. Because the dish contains wine, it is not recommended for small dogs to eat.
Practical tips:
1. If you don’t like potatoes that are too soft, you can cook the beef first and then add the potatoes after half an hour.
2. Chicken soup can be replaced by chicken essence and water, but avoid being too salty and it is best to taste it before adding it to the pot.
3. It is recommended to put 1/5 bottle of red wine in a small pot of beef.
8. Beef stew with Burgundy red wine
This is a French stew, very homely. Burgundy is a French province famous for its red wine. In fact, the literal translation of the name of this dish from French is "beef stewed the way women in Burgundy do". Of course the women there would stew beef with red wine! This dish is very suitable for Chinese tastes, and the meat is rich in flavor. Although it takes a long time, you can choose to do it on the weekend, marinate the meat the night before, and simmer it slowly the next day while reading a book and listening to music, while smelling the aroma wafting from the kitchen from time to time, and enjoy a Relaxing weekend.
Ingredients: 1 kilogram of beef, 1 onion, 1 small handful of French incense, bay leaves, about 25 small red onions (Shallots), 150 grams of bacon, 500 grams of white mushrooms, 25 grams of flour, 50 grams of butter, 300 ml of water, 1 clove of garlic
Seasoning: salt, black pepper, thyme, olive oil, red wine
Method:
1. Cut the onion into slices, cut the beef into pieces, cut the mushrooms in half and cut them in half.
2. Spread onion slices, French incense, bay leaves, and thyme on the bottom of the bowl (as the first layer), put beef on the second layer, alternate layer by layer in order, and finally pour Add 2 tablespoons of olive oil and half a bottle of red wine, seal the bowl with plastic wrap, and marinate at room temperature for 4 hours (longer time is better)
Dissolve 3.50 grams of butter in the pot, and put Fry the bacon until golden brown, take it out; fry the red onions until golden brown, take them out; fry the mushrooms for 1 to 2 minutes.
4. Take the beef out of the juice and filter the juice (remove the onions and other seasonings).
5. Use a little olive oil to fry the beef pieces on all sides, add 25 grams of flour and stir for 1 minute, then add the filtered juice, add 300 ml of water, a little chicken essence and minced garlic, cover the pot Cover and simmer for 2 hours. Add the fried bacon, small red onions, and mushrooms and continue to simmer for 30 minutes. Finally, add salt and pepper according to your own taste
9. Huaiqi beef stew
Ingredients: 500 grams of beef, 30 grams of yam, 15 grams of wolfberry, 12 grams of longan meat, 10 grams of ginger slices, appropriate amount of green onions, salt, MSG, Shaoxing wine, and cooking oil.
Preparation: Wash the beef, boil it in boiling water, and cut it into slices about 2 cm thick. Wash the yam, wolfberry, and longan meat and put them into a large cup. Put the wok on the fire, add cooking oil, add beef slices and stir-fry, add Shaoxing wine and stir-fry evenly, then put it into a large cup and put the ginger slices on top. Put the wok on the fire, add boiling water, salt and Shaoxing wine, put it in a large pot and cover it, put it in a steamer and steam until soft and mushy, take out the ginger and green onions and serve.
Features: The soup is clear and delicious, and the meat is soft and smooth.
Function: Replenishing the spleen and stomach, replenishing essence and blood.
10. Peanut beef stew
Ingredients: 500 grams of beef, 100 grams of peanut kernels, appropriate amounts of ginger, chopped green onion, rice wine, and salt.
Method:
1. Soak the peanut kernels in boiling water, remove and set aside.
2. Wash the beef and cut it into small pieces, put it in boiling water and scald it slightly, take it out, put it in a casserole, add 750 ml of water, green onion, ginger and rice wine, boil it over high heat and skim off the foam. .
3. Turn to low heat and simmer until half-cooked, add peanut kernels, continue to simmer until cooked and soft, add salt to taste.
Efficacy: Strengthen the body.
11. Beef stew
Characteristics: bright red color, soft and tender.
Ingredients: Five pounds of beef ribs; five ounces of soy sauce; two ounces of salt; three scallions; one ounce of sweet noodle sauce; one head of garlic; five slices of ginger; Sichuan peppercorns; aniseed; cloves, cinnamon, cardamom, Amomum villosum, cinnamon, angelica and other eight flavors *** half a liang
Production process: Wash the beef ribs, remove the blood, cut into large cubes with a saw, and soak in cold water for about 30 minutes Put it into a pot of boiling water and cook it thoroughly and take it out. Replace the pot of water and cook the beef again. When the foam rises, pat it off. Add various seasonings and medicinal ingredients (wrap them in cloth for next use), and simmer slowly over a warm fire until it is mashed.
12. Curry Potato Beef Stew
When making curry at home, you do not use turmeric and other raw materials to make a "real" curry, but use ready-made seasonings; There are bagged curry powder and bottled oil curry that are often seen in China. Curry powder must be fried in oil before use. When frying, use a very small fire, and the oil temperature should not be too hot, otherwise it will have a bitter taste. Curry After the powder is fried, it is oil curry.
The way you make it at home is different from the Daxing beef soup on the street. You need to use enough ingredients and good ingredients. The curry you make like this is not a light clear soup, but a thick sauce and bibimbap. Excellent.
First of all, you need to use beef, about two pounds of "white milk" or beef brisket. The fatter it is, the more delicious it is. Beef shrinks easily, so you can cut it larger than usual. After the beef is boiled, immerse it in hot water and raise it a few inches above the beef. After the water boils, simmer it slowly. For this dish, which will take several hours, the water should be an inch above the beef. Then, take two onions, cut them into pieces and put them in the pot to cook together. There are two ways to put onions. One is to fry them before putting them in. The finished product is not fragrant enough. The other way is to put the raw onion pieces directly into the beef. After the water boils, there will be a very strong smell. The onion smell comes out, and it makes people cry. However, after about half an hour, the aroma is overflowing after this method. It can be said that it smells first and then fragrant.
Cook the onions and beef together for two hours until the onions are completely dissolved and no onion slices can be seen. Then use two new yams and two carrots, peel them respectively and cut them into pieces with a knife. Put them in the pot and cook together. After about half an hour, the yams will begin to crisp up and you can add oil curry. This is the recipe , you need more than half a bottle of oil curry. If you are inexperienced or have different tastes, you can add it several times and taste it one at a time until you are satisfied.
After the Yangshan taro is crispy, people should stay at the edge of the pot and stir constantly to prevent it from sticking to the bottom. Secondly, the corners of the Yangshan taro should fall off during the stirring process. , thicken the consistency of the soup. In this way, cook and stir for about half an hour. After adding salt, it is ready to eat.
13. Pumpkin beef stew
Materials: 250 grams of lean beef (such as beef tendon, leg meat), 500 grams of pumpkin
Seasoning:
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Ingredients A: 2 green onions, 10-15 slices of ginger, 1 tablespoon rice wine
Ingredients B: 1/2 tsp salt, 1 tsp sugar, 1/2 tsp MSG.
Method:
1. Wash and cut the beef into pieces, blanch in boiling water and remove, add ingredient A and 3 cups of water, put into a large bowl, and simmer over water. Until ripe.
2. Wash the pumpkin ingredient A, peel and cut into pieces, add to the beef soup, simmer until cooked and tender, then add ingredient B to taste.
3. When the eggplant is almost soft, add sugar first, then a little MSG, add shredded pork, and stir-fry for 3-5 people.
Korean Cuisine Production 2007-06-1909: 231, Soybean Rice with Soybean Soup
Seoul’s famous Soybean Soup with Rice has a long history. According to legend, Emperor Xianzong (1834~1849) also ate it. Miso soup rice is cooked in a large pot set up in a market restaurant on market days and cooked over fire. After walking dozens of miles, market goers can immediately relieve their fatigue by eating rice with miso soup and drinking a few glasses of makgeolli (a kind of Korean rice wine).
Miso soup with rice is made by boiling beef and radish, then cutting it into slices and adding condiments, then soaking the rice in the soup and eating it together with the meat with condiments, radish, bracken, platycodon, and soybean sprouts. Plant food.
You can add beef or chicken to make soup, or you can add noodles to eat it. To remove the odor, put in the odor-removing condiment and cook it until it is cooked. You can also add parsley stalks, celery, onions, and carrots and cook them before taking them out. Bracken can be omitted according to personal preference.
Platycodon contains a large amount of fiber, is a food rich in iron and vitamin B2, and has a phlegm-removing effect. Therefore, it is used in traditional Chinese medicine to treat respiratory diseases.
Ingredients: 600g beef ribs and meat, 200g radish, 20 cups water, 100g bracken, 100g platycodon, 100g soybean sprouts, 150g beef, 5 cups hot rice
*Meat served with Ingredients: 1.5 tablespoons soy sauce, 1 tablespoon green onion, 1/2 tablespoon garlic, 1 tablespoon sesame, 1/2 tablespoon sesame oil, 1/2 tablespoon pepper noodles, 5 tablespoons clear sauce
Method:
(1) Wash the steak and meat with cold water, and cook them together with the radish in the water.
(2) Take out the cooked meat, cut it into thick slices, season it with onion, garlic and soy sauce together with the cut radish, then stew it in the soup.
(3) Wash the bracken and platycodon, add seasonings and fry them.
(4) Then boil the soybean sprouts, add seasonings and mix well.
(5) Cut the beef into rounds, add seasonings, and bake it into rounds, then cut it into squares.
(6) Put the rice in a casserole, add the miso soup, and then mix the meat and vegetables evenly.
(7) When eating, you can add onions, sesame seeds, chili noodles, etc. according to your own preferences.
1 Rice with soybean soup
Seoul’s famous rice with soybean soup has a long history. According to legend, Emperor Xianzong (1834~1849) also ate it. Miso soup rice is cooked in a large pot set up in a market restaurant on market days and cooked over fire. After walking dozens of miles, market goers can immediately relieve their fatigue by eating rice with miso soup and drinking a few glasses of makgeolli (a kind of Korean rice wine).
Miso soup with rice is made by boiling beef and radish, then cutting it into slices and adding condiments, then soaking the rice in the soup and eating it together with the meat with condiments, radish, bracken, platycodon, and soybean sprouts. Plant food.
You can add beef or chicken to make soup, or you can add noodles to eat it. To remove the odor, put in the odor-removing condiment and cook it until it is cooked. You can also add parsley stalks, celery, onions, and carrots and cook them until cooked.
Bracken can be omitted according to personal preference.
Platycodon contains a large amount of fiber, is a food rich in iron and vitamin B2, and has a phlegm-removing effect. Therefore, it is used in traditional Chinese medicine to treat respiratory diseases.
Ingredients: 600g beef ribs and meat, 200g radish, 20 cups water, 100g bracken, 100g platycodon, 100g soybean sprouts, 150g beef, 5 cups hot rice
*Meat served with Ingredients: 1.5 tablespoons soy sauce, 1 tablespoon green onion, 1/2 tablespoon garlic, 1 tablespoon sesame, 1/2 tablespoon sesame oil, 1/2 tablespoon pepper noodles, 5 tablespoons clear sauce
Method:
(1) Wash the steak and meat with cold water, and cook them together with the radish in the water.
(2) Take out the cooked meat, cut it into thick slices, season it with onion, garlic and soy sauce together with the cut radish, then stew it in the soup.
(3) Wash the bracken and platycodon, add seasonings and fry them.
(4) Then boil the soybean sprouts, add seasonings and mix well.
(5) Cut the beef into rounds, add seasonings, and bake it into rounds, then cut it into squares.
(6) Put the rice in a casserole, add the miso soup, and then mix the meat and vegetables evenly.
(7) When eating, you can add onions, sesame seeds, chili noodles, etc. according to your own preferences.
2. Stewed oxtail soup
Boil the oxtail over a slow fire, take it out, season with salt, pepper, onions, garlic and clear sauce, put it in and simmer again. Also prepare salt, pepper and chopped green onions.
*To remove the oxtail smell, add bay leaves, celery, parsley, carrots and onions and cook until cooked.
* Celery used for deodorizing is rich in cellulose. It can supplement vitamins and inorganic substances while deodorizing.
Ingredients: 2Kg of ox tail (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper and appropriate amount of green onions. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onions, 1 tablespoon pounded garlic, 1 tablespoon sesame oil, a small amount of pepper.
Method:
(1) Cut the oxtail into 4-5cm size, or when buying it whole, insert a knife into the cartilage between the joints to cut off, and cut off the outside. The Gen membrane was shaved off, soaked in water, bled and fished out.
(2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the onions and garlic into large pieces and add them, and rinse off the oil and foam on them.
(3) Boil the soup and remove the meat from the oxtail when it becomes mushy. When the soup cools, float away the oil floating on it.
(4) Mix the beef with seasonings.
(5) Boil the soup again, add the seasoned oxtail, cook for a while, and put it in a bowl. Add the prepared chopped green onions, salt, and pepper noodles.
14. Beef Di San Xian (Beef Stew)
Ingredients: 2 pounds of beef shank, roots of three plants (radish, potato, carrot), referred to as "Di San Xian"? . Wash and cut into cubes. Prepare the beef in the same way. Wash and cut the beef into cubes and blanch them in water. Skim off the loose ends. Put it into the pressure cooker, add radish, potatoes, diced carrots, water, onion and ginger segments, star anise, salt, sugar and a little soy sauce, cover and simmer, and it will be ready in about 20 minutes.
15. How to make beef stew
≮Raw materials≯Fresh beef, seasonings: 4 dried chili peppers, two bay leaves, a section of ginger, a little peppercorns, and a little cloves.
≮Method≯
1. Cut the beef into small pieces and remove the blood foam in hot water;
2. Cut the pepper, cloves, and dried Put the peppers together in a seasoned egg (that is, something with holes that can hold things, like an egg), and wrap it with gauze.
Put some ginger slices to remove the fishy smell;
3. Then it’s boiling. When boiling, first boil the water over high heat, then lower the heat and cook slowly. It will not spoil the soup at all. Boil it dry. You must not watch the disc at this time, otherwise it will be burnt when you think about it and come back.
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16. How to make spicy radish stewed beef
Wash the radish and beef and cut them into pieces of appropriate size. Blanch the beef pieces in boiling water and skim off the foam.
Heat oil and stir-fry the watercress, chili sauce, ginger, green onion, Sichuan peppercorns, garlic, Sichuan peppercorns, star anise, cumin and tangerine peel.
Stir-fry until fragrant, pour in appropriate amount of beef cubes, add water, cooking wine, five-spice powder, light soy sauce, salt and star anise to taste.
After boiling, simmer over low heat. When the beef is tender, add radish cubes, then simmer until the meat is rotten and the radish is soft, and the juice is reduced over high heat.
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