Complete works of stewed beef

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Homework exercise 1

Ingredients: five pounds of beef ribs; Soy sauce is five or two; Two ounces of salt; Three onion segments; One or two kinds of sweet noodle sauces; Garlic; Five slices of ginger; Zanthoxylum bungeanum; Illicium verum; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica, etc.

Process: wash the beef ribs, control the blood, cut them into cubes with a saw, soak them in cold water for about 30 minutes, and cook them thoroughly in a boiling water pot. Change another pot of water and cook the beef. After the foam floats, skim it off, add all kinds of spices and herbs (wrapped in cloth for later use), and simmer slowly with warm fire.

Tips:

Other series of stewed beef (14)

1, beef stew, want to use hot water, not cold water, because hot water can make the beef surface protein quickly solidified, prevent amino acid loss, and keep the meat delicious.

2. After the fire boils, open the lid and stew for 20 minutes to remove the odor, then cover the lid and keep the oil on the noodle soup at a certain temperature with a small fire to play the role of stewing.

3. In the cooking process, the salt should be put late, and the water should be added at one time. If the water is found to be too small, add boiling water.

4. The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew. This not only cooks quickly, but also makes the meat fresh and tender.

5. Wrap a small amount of tea with gauze and put it in the furnace to stew with beef. This meat not only cooks quickly, but also tastes delicious.

6. Add some wine or vinegar (1 kg beef 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef, which can make the meat more tender.

7, put a few hawthorn or radish, make beef cooked quickly, and can drive away the smell.

Stewed beef pictures (18 photos)

8, boiled beef, in order to make the beef stew quickly, stew rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will soon rot and taste fresh. When cooking beef and other hard meats and game, adding vinegar can soften them. Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Someone summed it up as: "Choose meat wider than soup, and put less salt in yellow sauce;" How many ingredients are put together, the meat is fragrant and rotten. "

Home-cooked practice 2

Ingredients: Most people always like to buy stewed beef with braised pork. In fact, this kind is more suitable for stir-frying If used for stewing, the meat will be more compact. There are many parts of beef suitable for stewing, such as tendons, waist, bow, chest and outer ridge, which account for about 70% of all beef. These parts have muscle and skin, fat and thin. On the surface, they look a little ugly and are not popular with customers. However, as long as it is done properly, the meat will be thick, delicious and delicious after maturity. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; After washing, cut into walnut pieces, soak them in clean water for about half an hour, remove dirty blood impurities and take them out for later use, but don't tie the meat tightly with hot water or boiling water, otherwise the meat will get old and difficult to stew.

Process:

Mix soup. Add enough warm water to the pot (the pot is not limited to the type of meat), add an appropriate amount of yellow sauce, commonly known as "bottoming" (500g meat, 50g sauce), and stir with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Remove the residue with a sieve and skim off the foam to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains bitter sugar color, which will make the broth slightly bitter and the stew taste greatly inferior. Fill the soup all at once, don't go halfway. If the soup is not enough, you can only heat the water or boiled water, and don't add cold water halfway. Otherwise, when the cooked meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. The meat is hard and skinned, and it is not chewy. Add some salt after the soup is mixed.

Feeding: put the cut and washed beef into the pot, and then add the seasoning. Common condiments are clove, cinnamon, sweet licorice, pepper, fennel, fennel or pepper, fennel and cinnamon. No matter what seasonings are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 Jin of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 piece of ginger (do not cut) and 4-5 pieces of garlic. Put the seasoning into the pot together, and put the pepper, aniseed and cinnamon into a gauze bag, which can be used for 2 ~ 3 times.

Heating: cover the pot cover when the seasoning is put into the pot, and remove the cover when it is boiled, so that the bloody smell will evaporate. After 20 minutes, cover again and turn to slow fire. Stew for about 3 hours. The beef is rotten, the soup is delicious and fragrant. The effect of stewing beef in pressure cooker is good, as long as the heat is well controlled. That is, after the fire boils, deflate for 5 minutes, close the safety valve, change it to medium fire after 20 minutes, and wait for another 20 minutes.

PS:

1, boiled old beef. If you buy a lot of beef, you can spread a layer of dried mustard on the beef on the first day of cooking and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also fresh and tender. Add some wine or vinegar when cooking, and it will cook faster.

2. When cooking beef, sew a gauze bag, put a small amount of tea leaves, tie the bag tightly, and put it in the pot to stew with beef, so that beef is cooked quickly and tastes fragrant.

3. When cooking cattle (sheep), put two or three walnuts with shells or a few hawthorn, which not only cooks quickly, but also tastes bad.

4. When braised beef, add a small amount of wild vegetables to make the meat delicious.

Tip: Ginger is a condiment, which can tenderize beef. If the beef is hard, you can cut the washed fresh ginger into small pieces and mash it, then put Jiang Mo into gauze to squeeze out the ginger juice, mix the ginger juice into shredded beef or sliced beef, stir it evenly so that the surface of beef slices is evenly stained with ginger juice, and then cook it at room temperature for about 1 hour. Beef tenderized by this method is tender and delicious, with rich flavor and no spicy taste of ginger.

Stew beef, add some hawthorn slices to the pot and simmer slowly, which can make beef crisp and delicious. In addition, when cooking beef, you should boil the water first, and then put the beef in the pot. This can not only retain the nutrients in the meat, but also taste particularly fragrant.

Braised beef with red wine

Gourmet: French food.

Practice: stew.

Taste: Other tastes.

Ingredients: beef (buttocks).

Accessories: carrot 1, onion 1, celery 1.

Seasoning: red wine 1 bottle, appropriate amount of broth, green onion 1 root, white pepper 1 pinch of thyme, cinnamon 1 slice, 2 tbsps of olive oil, a little salt, appropriate amount of sugar, 200g of tomato sauce and 2 slices of nutmeg.

Exercise:

1, cut beef into large pieces, carrot into hob pieces, celery into small pieces, and onion into cubes;

2. Pour in red wine and olive oil and marinate the above ingredients with spices for 24 hours;

3. After curing, remove the beef and vegetables and drain them separately. After the beef is drained, stir fry with a little oil.

4. After the beef is fried, remove the oil control, stir-fry the vegetables in another pot, add tomato sauce and a little butter and stir-fry;

5. Stir-fry vegetables until they are shredded, add beef, sprinkle with two spoonfuls of flour after stir-frying, stir-fry until the flour is cooked, and add broth and red wine to boil;

6. After boiling, reduce the heat and continue to stew 1.5 hours.

Stewed beef with cabbage

Ingredients: Chinese cabbage (Qingkou) 500g, tofu (South) 300g.

Seasoning: green onion 15g, ginger 15g, salt 8g, pepper 2g and chicken powder 5g.

Exercise:

1. Wash beef, cut into pieces, blanch in cold water, remove and rinse with tap water;

2. Pour the water out of the pot. When the oil in the pot is hot, add ginger slices (big ones, and dried peppers if you like spicy ones), then pour the beef pieces into the pot and stir fry. It feels almost the same. Just don't blacken the meat. Pour cold water on beef, add soy sauce, spiced and star anise. Never put salt at this time, otherwise the beef will not rot easily.

3. After the cold water is boiled, simmer for about an hour or two. Look at the middle. If the water is boiling, you can add some more water. When you think the beef is rotten, stew it;

4. You can fry the washed and cut Chinese cabbage first;

5. Then pour in the beef soup, add salt, soy sauce, stew for about half an hour (by feeling), and take off the pot.

6, this dish can also be used to make beef noodles, delicious.

Stewed beef with potatoes

Ingredients: beef, potatoes, carrots and corn.

Accessories: fennel, pepper, star anise, cinnamon, fragrant leaves, green onions, soy sauce, salt and ginger.

Exercise:

1, cut the beef into small pieces, put cold water into the pot, and turn on the fire;

2. After the water is boiled, pour in onion, ginger, cinnamon, star anise, fennel, geranium and pepper, cover with low fire and stew for 1.5 hours, and skim off the floating foam with a spoon during the stew;

3. Cut the potatoes and carrots into hob pieces, cut the corn into small pieces, and add the potatoes, carrots and corn pieces into the beef stew pot;

4. Pour in a little soy sauce and mix well;

5, pour a little salt to taste, simmer 10 minutes. [ 1]?

nutritive value

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Beef is a delicious and healthy meat, which provides protein, minerals and B vitamins, including nicotinic acid, vitamin B 1 and riboflavin. Beef is the best source of iron needed every day. The average fat content of lean beef is only 6%, and that of tender beef is 3.7%, with little calories.

The cholesterol of beef is lower than that of chicken, fish and eggs. Proper fat is the basic component of a healthy and balanced diet. They provide fatty acids needed to absorb vitamins A, D, E and K, and are a concentrated source of energy. The basic fat found in beef includes monounsaturated fat which is beneficial to health. Studies have shown that some monounsaturated fats can help lower cholesterol. Compared with other foods, lean beef has lower cholesterol content. Compared with other foods, it contains less scale, fat and calories, including peanuts and most milk powder.

Beef is rich in sarcosine, and the content of sarcosine in beef is higher than other foods, which is especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can supplement adenosine triphosphate and make the training last longer.

Beef contains vitamin B6. The greater the demand for protein, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can enhance immunity and promote the metabolism and synthesis of protein, thus contributing to the recovery of the body after intense training.

Beef contains carnitine. The content of carnitine and sarcosine in chicken and fish is very low, and the content of beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.

Beef contains potassium and protein. Potassium is a mineral that most athletes lack in their diet. The level of potassium will inhibit the synthesis of protein and the production of growth hormone, thus affecting muscle growth. Beef is rich in protein.

Beef is a low-fat source of linoleic acid. Beef is low in fat, but rich in conjugated linoleic acid. These potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscles.

Beef contains zinc and magnesium. Zinc is another antioxidant, which contributes to the synthesis of protein and promotes muscle growth. Zinc strengthens the immune system together with glutamate and vitamin B6. Zinc supports the synthesis of protein, enhances muscle strength and improves the efficiency of insulin anabolism.

Beef contains iron. Iron is an essential mineral for hematopoiesis. In contrast to the low iron content in chicken, fish and turkey, beef is rich in iron.

Beef contains alanine. The function of alanine is to produce sugar from protein in the diet. If you don't eat enough carbohydrates, alanine can supply the energy needed by muscles to alleviate the deficiency, so that you can continue training. The biggest advantage of this amino acid is that it can free muscles from the burden of supplying energy.

Beef contains vitamin B 12. Vitamin B 12 is very important for the production of cells, and the function of red blood cells is to bring oxygen to muscle tissue. Vitamin B 12 can promote the metabolism of branched-chain amino acids, thus providing energy for high-intensity training.

The consumption of beef is diversified. It is boring to eat chicken breast day after day for weeks or even months. Beef, on the other hand, is different. The taste and taste of hind leg meat, flank meat, upper tenderloin meat and sliced meat are all different, which is really different from the boring chicken breast meat.

Modern medical research has proved that beef protein is rich in essential amino acids, so it is very suitable for the elderly, children, frail and recovering people.

The chemical composition of beef varies with the type, sex, age, growing area, feeding mode, nutritional status and body parts of cattle.

Studies have proved that beef also contains special components of various nitrogen-containing substances, such as inositol, xanthine, hypoxanthine, taurine, low molecular weight protein (such as international and peptone), peptides (such as carnosine and carnosine), amino acids (such as alanine, glutamic acid, aspartic acid and leucine), uric acid and urea ammonia; Fat, lactic acid, glycogen, inorganic salts and other nitrogen-free compounds. These and some unexplored human essential ingredients make beef popular at the dinner table and take the lead in meat.

Medicinal value

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Beef is a very good food, beyond reproach, but when enjoying delicious food, do you think it is still a good medicine? The main functions of beef are: nourishing the spleen and stomach, benefiting qi and blood, and strengthening bones and muscles. Indications: asthenia, thirst quenching, spleen deficiency, addiction, edema and soreness of waist and knees.