Health Encyclopedia

How do you cook beef? The women's health network tells you about the practice of 20 kinds of beef

Authentic beef sauce

The choice of raw materials for beef sauce is very exquisite. It should be used only with the beef legs of the front legs of cattle. The taste of the finished meat will be best. Nowadays some small restaurants, restaurants because of excessive consideration of the cost problem, and more use of other parts of the meat to replace the front legs of the key meat, resulting in taste, taste greatly reduced.

Key ingredients: beef leg meat 1500 grams, 50 grams of onion, ginger 30 grams, 15 grams of salt, 10 grams of sugar, cooking wine 30 grams, 30 grams of soy sauce, five spice powder 15 grams, geraniol 4, 5 grams of pepper, clove, fennel 2 grams 3 grams, 4 grams of dried tangerine peel, licorice 5 grams, cinnamon 5 grams, octagonal 6 petals, the amount of water.

Make：

1, wash the beef, cut into pieces along veins grain reserve.

2, take a clean gauze, clove, pepper, aniseed, dried tangerine peel, fennel, cinnamon, geraniol, licorice made by package in which perfume package.

3, cut the large section of onion, ginger beat spare.

4, the pot to do water, 80 degrees into the beef, boil, and then cook for 1 minutes and a half minutes.

5. Remove the beef from the boiling pan and put it in cold water.

Do 6, water pot, boil down into the spice bag, sugar, onion, ginger, soy sauce and five spice powder.

7, after re boil into beef do open fire.

8. Reduce the fire. Cook the beef. Then remove the spices and then turn off the heat.

9. Pour the beef and the remaining broth into the container and let it cool completely.

10, the beef out, cut into thin slices can be eaten.

Tips:

1, beef cook 1 minutes and a half minutes or so, with cold water soak is to make beef tight, so that the finished product is not easily shredded.

2, to the beef and the rest of the broth together into the container store, this can make beef more tasty.

Beijing re cooked beef sauce

Fu Shun Zhai Qing Kangxi Liu is the founder of the old shop, when Beef in Brown Sauce out of the pot, meat fragrant, taste floating street, trying to attract customers, to buy a sinseong hoe.

1. ingredients: complex Shun Zhai use beef ribs, chest, abdomen, leg pain and other parts of Inner Mongolia at the age of six to use the meat of cattle grass. The characteristics of these parts are thin, tender and suitable, both sides see oil, made sauce beef, meat soft, oil and not greasy, rich in nutrition.

2. accessories: cooked meat with accessories, is to buy in the Tongrentang pharmacy, or from the procurement of origin clove, Amomum villosum, cardamom, cinnamon and other spices, quality of Angelica dahurica. These accessories to buy after the formulation according to a certain proportion, then add the flour, salt, onion and cooked soup.

3., regulating sauce ingredients: the process of strict vegetarian meal strict requirements. The fresh beef washed, cut into rectangular blocks about 1 kg in weight, and then miso against water Jiaocheng gruel shape, add salt, and Shiloh again, out of sauce residue. The traditional Chinese medicine seasoning complete inquiry into powder, into the sewed cloth bag in standby.

4. tight meat: when the production of "tight meat" after the sauce system. Tight meat is to boil the water, the cut beef and sauce together into the pot, cook for about 2 hours, remove the meat and remove slag foam, called "tight meat."".

5. sauce: then then put the meat with bones at the bottom of stack in the pot, add accessories bag, pressure cooker with bamboo and water. To stir cook for 1 hours, then simmer, and cook, against Tom, 12 hours before it leaves the pot. In the slow fire, you should always check the fire situation, turn 2 times. Sauce prepared beef, you want to brush a layer of soup, after cooling, that is finished.

Product characteristics: color, glossy brown red, fleshy tender soft, mellow entrance is not greasy, rich, long aftertaste. For the elderly, infants and patients to eat, for nourishing the body of. Under the table, family travel, hospitality, all appropriate, is a rare delicacy.

Home style beef sauce

Raw material: 1000 grams of beef button in front leg

Seasoning: pepper, aniseed, clove, cumin, dried tangerine peel, cinnamon, geraniol, licorice (a little)

The 3 day, Jiang Yikuai, green onion 1 tablespoon soy sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 2 tablespoon salt, five spice powder 1/2 teaspoon

Practice:

1) wash the beef button of the front leg and cut into 10cm square blocks. Pot into the water, the fire will be heated, add beef, boiled in boiling water, little fish, soaked with cold water, let the beef crunch.

2) the clove, pepper, aniseed, fennel, dried tangerine peel, licorice loaded in seasoning box (or homemade yarn cloth bag, cinnamon and bay leaf due to easy picking, or directly into the pot). Wash the scallions and cut them into three sections. Wash the ginger and pat it with a knife.

3) the amount of water poured into the pot, the fire heating, add spices, ginger, soy sauce, soy sauce, sugar, five spice powder. Boil and add beef. Cook for about 15 minutes. Turn to low heat until cooked. Tie it with chopsticks and it will work smoothly. Remove the beef pieces and leave them in a cool, ventilated place for about 2 hours.

4) pour the cooled beef into the boiling soup and simmer for half an hour. Simmer and drain. Slice thinly after cooling.

Prompt：

Cold water immersion in the second step is critical. Do not omit it! Otherwise, the cooked meat will be loose and taste slightly worse.

In the third step, place the cooling method. If you take too long, just cool it completely - this step is also very important!

The front calf is washed and cut into 10cm square blocks. Pot into the water, the fire will be heated, add beef, boiled in boiling water, little fish, soaked with cold water, let the beef crunch.

Clove, pepper, aniseed, fennel, dried tangerine peel, licorice loaded in seasoning box (or homemade yarn cloth bag, cinnamon and bay leaf due to easy picking, or directly into the pot). Wash the scallions and cut them into three sections. Wash the ginger and pat it with a knife.

1 tablespoon soy sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 2 tablespoon salt, five spice powder 1/2 teaspoon

The pot into the amount of water, high heat, add spices, ginger, soy sauce, soy sauce, sugar, five spice powder. Boil and add beef. Cook for about 15 minutes. Turn to low heat until cooked. Tie it with chopsticks and it will work smoothly. Remove the beef pieces and leave them in a cool, ventilated place for about 2 hours. Pour the cooled beef into the boiling soup and simmer medium and low for half an hour. After stewing, drain and slice thinly after cooling.

Halal beef

Halal Beef in Brown Sauce color red, light oil lubrication. After slicing to maintain the integrity of the cross section is not scattered, red bean paste, a small amount of muscle tendon color yellow and transparent. The brackish water is moderate, crisp and tender taste, it is the ideal delicacies on the table.

Ingredients: raw beef 100 kg.

Auxiliary Department: miso 10 kg, 3 kg of salt, 250 grams of cinnamon, clove 250 grams, Amomum 250 grams, 500 grams of anise.

Making method:

Material selection and arrangement. Use non fat not lean fresh beef, first with cold water immersion, cleaning congestion, with scrubbing brush to scrub clean the meat, bones removed. Then cut into 0.75 to 1 kilograms of meat loaf, the thickness is not more than 40 centimeters, and into the clean water once washed, according to meat, tender, respectively stored.

Sauce regulation. Pot add about 50 kg of water, a little warm, the required amount of salt into 1 / 2 and mayonnaise. Boil 1 hour, skim floating in the soup sauce on the foam, Sheng back into the container.

Beef pot. First in the bottom and around the mat meat bones, so that meat is not close to the pot wall, and then press the flesh Laonen will cuts yards in the pot, the old meat loaf code at the bottom of the pot, tender on the top, front legs, a series of meat in the middle.

Sauce system. Put the meat in the pot, pour in the soup. Boiling and adding a variety of ingredients, and the pressure plate with the pressure cooker (pressure cooker is a good method of pressure in the beef with bamboo, bamboo is put on a large bowl filled with water or with a bucket of water press.) , add water, stir cooked 4 hours. After first hours of cooking, skim foam noodles float, and then turn the pot 1 times every 1 hours. According to the consumption of soup, add soup, so that each piece of meat can be dipped in soup. Stir cooked 4 hours later, and then simmer cook Weihuo 4 hours, the scent slowly infiltrated into the meat. Simmer, turn the pot 1 times every 1 hours, so that the meat cooked rotten consistent.

The pan: pressure cooker, fire, cook 6 hours out of the pot. Pan when you want to use special iron beat, to achieve light stability and support flat shovel, readily take pot soup ladle wash, meat yards in the sterile tray plate on the meat pan to put inside the bamboo drawer lest Beef in Brown Sauce pengsui, after cooling can be cut by. It takes about 8 hours to make a pot of beef and 25 kilos of raw beef for every 50 kilograms of raw beef.

Spiced beef

Ingredients: 500 grams of beef (fat)

Seasoning: salt 4 grams, 4 grams of soy sauce, soy sauce 5 grams, 3 grams of cooking wine, ginger 3 grams, 10 grams of sesame oil, MSG 3 grams, five powder 5 grams, 5 grams of white sugar

1, beef cuts, with tie and put a few Qianzai, sugar, salt, nitrate, spiced powder mixed together, stir in the beef, put in the container, add ginger, heavy pressure, cover tightly. Turn it once a day;

2, 7 days later, wash blood, reoccupy cold water drift 1 hours, boiling water into the pot boil for a short time;

3, set the fire pan, put soy sauce and sesame oil, monosodium glutamate and the amount of water, stir well, add soy sauce, cooking wine, to be open, into the beef piece;

4, fire boil, remove the boil for 20 minutes, remove beef pieces, plates can be installed.

Beijing Beef in Brown Sauce

Food: beef tendon 500 grams 2 grams of salt 100 grams of soy sauce 15 grams of sugar sauce 50 grams mirrin 10 grams of onion 50 grams 50 grams of fresh ginger 10 cloves of garlic 25 grams of sesame oil 35 grams of meat

Practice:

1. cattle tendon meat cut into the size of a fist along the lines, with boiling water boiled thoroughly, to clean blood foam remove.

2. green onions, ginger, optional wash clean, cut into pieces with garlic, salt, soy sauce, sauce, sugar, cooking wine, sesame oil, meat into the pot, add beef broth boil, boiled soup.

3. the meat into the sauce pot, overflowing beef prevail for 5 ~ 10 minutes, change the micro Jiong about 2-3 hours, keep the soup open micro bubble, turning to ground beef, which is heated evenly, until the soup is getting stronger, beef with bamboo chopsticks can stick out through the cool, cut into slices, serve food.

Key technology:

1. meat material: Pepper 50 grams, 10 grams of aniseed, cinnamon, clove 10 grams 2 grams, 5 grams of dried tangerine peel, white mans 5 grams, 5 grams of Amomum villosum, cardamom 5 grams, 2 grams of anise, fennel 2 grams. Make this dish with the meat of the 1/3, wrapped in gauze, cooking wine should use Shaoxing rice wine.

2, the remaining gravy soup skim, with bean bag cloth sieve, used for sauce and other things.

Not boiled thoroughly cooked to 3. beef

Features: Beijing first made Beef in Brown Sauce, is Ma Yueshengzhai, now nearly 250 years of history. Production is simple, but the material is very exquisite, fresh meat or meat sauce must flank, will be used in the Old Spice sauce, should also be carefully chosen. What is especially important is its set of traditional techniques and mastering techniques, and the old pot of brine that has been used for more than 100 years. Therefore, manufactured goods has a unique flavor, not only in Beijing, but also the national famous.

Sauce beef shank

Ingredients: beef shank meat cuts such as boxing

The meat is in the pot

Cook the meat for a while, with a small skimming strainer

Boil and skim (the fire is small and keep boiling. About 10 minutes or so... The blood in the meat is cleared

Remove the meat and drain the water. (pour the soup in the pot and pour it into the pot and settle again.)

Onions, ginger, garlic, cut the meat into the pressure cooker, put onion, ginger, garlic, pepper, star anise (aniseed, cinnamon, northerners say) sugar, soy sauce, salt, red pepper and other seasonings (not spicy pepper can not love)

The fire boiled

When the pressure cooker is stamped, the air is pulled off, the valve is pulled off, the jet is closed 10 minutes later, and the stove is cooled. The fire can be saved and the meat can be fully flavored...... After the pan has cooled thoroughly, remove the meat

When the meat is cool, the food film on the back cover is frozen in the refrigerator. At this point, the sauce beef is ready. It is more convenient if there is an enamel basin or a food box with a cover

! It needs a thorough cooling. When you eat, remove a few slices of beef sauce and slice it into a pan. When cutting, pay attention to the direction of the meat fiber vertically, so that the taste is good

Don't forget to leave the pot soup with a soup of ginger and garlic aniseed and remove away, the rest is Tom.

Such as soup cool is not frozen frozen, pour it into the freezer stand-by in the basin