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Braised beef, a home-cooked traditional delicacy, is deeply loved by people for its unique taste and aroma. The following Meimei will give you a detailed introduction to the correct way to make braised beef, so that you can easily make delicious braised beef.
1. Choose meats and spices.
1.Meat: The main ingredient of braised beef is beef, and it is best to choose fresh beef tendon meat, which has fascia and tastes better after marinating.
2.Seasoning: The basic seasonings required for braised beef include star anise, cinnamon, bay leaves, Sichuan pepper, ginger slices, cooking wine, light soy sauce, dark soy sauce, salt, etc. According to personal taste, you can also add some chili peppers, rock sugar and other seasonings in moderation.
2. Handle beef.
1.Cut the beef tendon meat into large pieces and soak it in water for half an hour to remove the blood.
2.Blanch the soaked beef in boiling water to remove blood foam and impurities.
3.Remove the blanched beef, rinse it with cold water, drain and set aside.
3. Prepare the marinade.
1.Add an appropriate amount of water to the pot, add star anise, cinnamon, bay leaves, peppercorns, ginger slices, cooking wine and other basic seasonings, boil and turn to low heat and boil for 10 minutes.
2.Add light soy sauce, dark soy sauce, salt, rock sugar and other seasonings, adjust the appropriate amount according to personal taste, stir well and bring to a boil.
4. Braised beef.
1.Put the processed beef in a pot and pour in the marinade, so that the amount of water exceeds the beef.
2.After the heat is boiling, turn to low heat, cover the pot, and keep it slightly boiling for 1-2 hours. Be careful not to let the water in the pot boil dry, you can add some hot water at the right time.
3.Cook the beef until the chopsticks can be easily inserted, then turn off the heat. Let the beef soak in the marinade for a while for better flavor.
4.Remove the marinated beef, drain the marinade, let it cool and then slice it and enjoy. If you want to make it more flavorful, you can put the marinated beef in the refrigerator overnight and then remove the slices the next day.
5. Tips.
1.The marinating time and heat need to be adjusted according to the actual situation, and cook until it is cooked thoroughly and flavorful. Cooking it for too long will make the meat rotten and affect the taste.
2.The marinade can be used repeatedly, but after each use, it needs to be filtered out of impurities and residues, cooled and stored in the refrigerator. The next time you use it, add seasonings and water to taste.
3.When marinating, you can add some other seasonings and spices according to your personal taste, such as garlic, ginger, green onion, etc., to increase the flavor and texture.
4.When cutting braised beef, it should be slice perpendicular to the texture, so that the cut beef has a beautiful shape and a better taste. Use a sharp knife when cutting, and don't pull back and forth when cutting with a knife.
5.Braised beef can be eaten with some vegetables or noodles to increase nutrition and taste. For example, you can use braised beef slices with cold cucumber shreds and garlic paste, or use noodles to pour marinade.
6.Pay attention to food safety and ensure that the meat is fresh and adequately blanched and washed. In addition, care should be taken for hygiene and cleanliness when storing and using the marinade.
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