Beef has a very high nutritional value for people. Beef is rich in nutrition. Eating beef will not make people fat, so it is loved by many people. How long will the beef be cooked? How can we cook delicious beef?
How to cook beef
1. First of all, beef stew to choose brisket such as muscle, meat, oil parts, too thin wood. After the beef is washed, it is cut into large pieces and soaked in water. This step is crucial.
2. Soak for at least 30 minutes. I usually soak for more than one hour. It's better to change the water for two or three times in the middle, and pour out the blood water in time. Although the blood in the meat will float out when stewing, most of it will coagulate in the meat due to the increase of temperature, which will not only affect the taste of beef, but also affect its taste.
3. The basic dry seasoning of stewed beef: onion, ginger, garlic, cinnamon, star anise, hawthorn, prickly ash, tangerine peel; liquid seasoning: yellow rice wine (or cooking wine, if you use some beer, it will be more unique) and other seasoning can be added according to your own needs: for example, adding some Chinese medicine can play a role of nourishing.
4. Put the water in the casserole, put the beef and the seasoning bag into the casserole, and boil over high heat. I stewed beef in cold water. Under hot water, the surface of beef is tightened quickly, which is not conducive to cooking bleeding dirt. It's very important: beef stew must not be boiled. If you blanch before stewing, beef is easy to cut.
5. When the fire is over, skim off the froth. Don't leave the kitchen in this period of time. Once the water rolls, you should start skimming. If you wait for the water to roll for a long time, the froth will also solidify and float away. It's not easy to skim again. It will not only affect the taste and clarity of the soup, but also the taste of beef.
6. After the froth is almost fished out, put in the kelp and boil it again, then turn the heat to simmer.
7. Depending on the size of the meat, the stew should take at least two hours. The intuitive judgment can use chopsticks to fork the beef. It's easy to make it through. Tip: if it's not because of the lack of time and physical strength, it's recommended to stew beef in casserole. Although the pressure cooker can save energy and time, the pressed beef is not fragrant.
The key tips are: soak in blood stains, do not blanch, add hawthorn, use yellow wine, skim foam, stew in casserole.
The right way to cook beef
Choose the right beef
To make good stewed beef, you must first choose the right beef. Generally speaking, stewed beef should choose the kind of beef with tendons or white fascia, fat and thin, such as beef brisket meat, tendon meat, waist plate meat, bow mouth meat, chest meat, external spine meat, which is the most suitable for stewing. After stewing, the meat is soft, tender and delicious.
Although it looks beautiful, it's not suitable for stewing. It's only suitable for stir frying. If you stew it, you will get firewood.
Deal with the beef in advance
After buying the meat, first wash the dirt on the whole surface, then cut it into large pieces and soak it in clear water. Soak it for at least 30 minutes to more than 1 hour. Remember to change the water several times in the middle, so as to soak the blood out of the meat. When cutting, it must be perpendicular to the grain of the beef, and it must not be cut along the shredded meat.
If you are not in a hurry to stew the beef, you can take out the soaked beef, drain the water, mix it with dried mustard, refrigerate it for a day, and then take out the stew. Wash the mustard before stewing, and then put it into the pot, so that the beef can be easily cooked and rotten when stewing, and the meat is fresh and tender. Especially when you buy beef, you have to deal with it in this way.
If it's too late, just put it in the pot. Although the taste is poor, as long as other steps are done right, the stewed beef is quite good.
Never blanch the beef
A lot of people use meat to cook, no matter how hot the water is. But when stewing beef, do not blanch, but use the method of combination of soaking and defoaming to remove the blood and water in the meat and other dirty things. Because blanching or hot water scalding will lead to beef meat quality aging, not easy to stew and taste firewood. If you have to blanch, wait for the beef.
Cold water into pot and boiling water into pot
Having said the question of blanching, it's time to talk about hot water or cold water. In fact, hot water pot and cold water pot are OK, but slightly different.
The protein on the surface of beef will quickly denature and solidify when hot water is used in the pot, which can prevent the amino acids in the meat from flowing into the soup. The meat taste is delicious, but the nutrition in the soup is relatively less, and the taste will be worse. Moreover, the hot water pot is not conducive to boil the blood and water of the meat pieces and other dirty things, so it must be soaked in water for a long time.
The cold water pot can let more nutrition of the meat into the soup, the taste of the soup will be more delicious, and the process of slowly heating is more conducive to boiling out the blood and water and other dirty things in the meat, but the meat will taste worse.
Therefore, hot water or cold water can be selected according to your own preferences.
Add enough water at one time
The water for stewing beef must be fully added at one time. Do not add water in the middle as much as possible. If the water is not enough, you can only heat the water and never add cold water. Because when the hot meat is stimulated by cold water, it will shrink and harden immediately. It is not easy to boil and burn, and it will make firewood.
In addition, after adding water, don't cover it, boil it over high heat, and then start skimming. If you boil it too long before skimming, there will be a lot of skimming foam that has degenerated and sunk into the soup, causing the stewed beef soup to be muddy. The reason why you don't need to cover it first is to let the peculiar smell in the beef go out with the steam, so the taste will be more pure. The correct way is to stew it for 20 minutes and then cover it.
Skim the foam, cover the pot and turn it into a small fire, so that there is always a layer of oil on the soup surface, which can play a role of stewing and make the beef easier to be soft and rotten.
Sequence of seasoning and salt
The beef pieces can be put into the seasoning after being put into the pot. The common ones are clove, cinnamon, sweet licorice, prickly ash, seasoning, fennel, etc. of course, onion, ginger and garlic are essential. If you like, you can add some tangerine peel in it. However, please remember that salt must be put in the last place. At least stew until the beef can be penetrated with chopsticks. Otherwise, the beef will be easy to harden and firewood.
Other tips
1. Wrap some tea leaves or vegetable leaves with clean gauze and cook with beef, not only can the meat be cooked quickly, but also has a fragrance.
2. According to the proportion of 1kg beef: 2-3tbsp white wine or 1-2tbsp vinegar, add some white wine and stew in the pot to make the beef more tender and delicious.
3. When stewing beef, add two or three hawthorn or two or three walnut with shell or seven or eight pieces of radish, which can also make the beef soft and fast, and can remove the beef's own flavor.
4. When stewing beef, add some acidic fruits or vegetables to make the stewed beef tender and delicious, such as apples, tomatoes, etc. Papaya, in particular, contains a natural meat softener, which can absolutely make beef tender without firewood.
The tips of home stewed beef are basically all here. One or seven of them are indispensable. You have to do all of them. You can choose one of the 8 items to use with the top 7 dozen.