How to cook beef quickly

Beef is a type of meat that many people like to eat. It has a relatively high nutritional value and can promote the growth of muscle tissue. Beef contains a lot of crude fiber. Generally, it takes a long time to cook the beef thoroughly until it is soft and tender. In fact, there are some ways in life that can quickly cook beef until it is soft and tender. The most common one is to use a pressure cooker. Of course, the beef cooked in a pressure cooker may taste a little worse. At this time, you can also put some hawthorn when cooking the beef, which will help the beef to become soft and tender quickly.

How to cook beef quickly

1. To stew a pot of beef, you must first choose the meat. When stewing beef, you should choose beef ribs, beef brisket, and beef brain. There are fat, thin and tendon ones. The taste is particularly good. My family likes to eat meat, but we still can’t accept fatty meat. Below we choose the beef brain and add a piece of beef tendon to demonstrate. 2. Rinse the purchased beef and cut it into large pieces. Soak it in clean water for more than 2 hours, changing the water several times in the middle. Soak out the blood from the beef. Although some of the blood in the meat will float out during stewing, most of it will solidify due to the increase in temperature, which will not only affect the taste of the beef, but also the taste.

3. Prepare the seasoning. Don’t use too much seasoning. Too much seasoning will make the taste strong and affect the aroma of the beef. When stewing beef, add a few hawthorns along with the seasoning. Hawthorn is a commonly used food for digestion, especially for digesting greasy meat. Hawthorn is high in organic acid, which can tenderize beef fibers, making it easier to stew and also helps relieve greasiness. Don’t use too much hawthorn. Generally, 500 grams of beef with 2-3 hawthorns is more delicious.

4. There is no need to blanch the beef before stewing it. If you blanch it in water before stewing it, the beef will easily become tough. The beef should be put into the pot in cold water. As the water temperature rises, the blood in the beef will coagulate and precipitate. 5. When the water is slightly boiling, use a spoon to skim off the blood foam, making sure it is completely skimmed off. If you wait too long for the water to boil, the foam will solidify and dissipate. If it is not skimmed cleanly, it will not only affect the taste and clarity of the soup, but also the taste of the beef. If hot water is put into the pot, the surface of the beef will tighten quickly, which is not conducive to boiling out blood stains and dirt.

How to make beef stew to avoid it being too tender

Choosing beef is very important. When cooking beef, the selection of ingredients is the first step. The quality and type of beef are also very important.

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