How to make braised beef tender

In fact, beef itself is more nutritious than pork. It contains rich nutrients such as protein, minerals, amino acids, etc., which are very helpful for human growth and development, physical recovery, tissue repair, etc., and can also enhance the body's antiviral ability. However, because beef itself is relatively firm, it is difficult to ensure that the gravy is fresh and tender when cooking. On the contrary, if you are not careful, the meat will easily become old and tough. So how can you ensure that the beef is delicious and tender?

Method 1:

Ingredients: 500 grams of beef, 300 grams of radish, 25 grams each of onion, ginger and cooking wine, a little salt and sugar, 8 grams of pepper and MSG, 400 grams of peanut oil.

Method: 1. Cut the beef into pieces, cut the green onion into long sections, and smash the ginger. 1. Peel the radish, cut into pieces, and fry until half-cooked; 2. Boil the beef in boiling water and skim off the foam. Add ginger, cooking wine, salt, sugar, pepper, and MSG to adjust the color and taste, then simmer on low heat. Add salt and radish and cook until the radish is cooked.

Method 2:

1. Cut the beef into pieces. Bring water to a boil in a pot. Add the beef and cook over high heat for 1 minute. Take out and wash.

2. Put the beef into the pot and add boiling water to cover the beef by 2 inches. Add cinnamon, fennel, and green onion.

Ginger slices, cooking wine. Cook on medium heat for 1 hour.

3. In another wok, add a little oil and sauté the garlic granules, add the spicy bean paste and Sichuan peppercorns.

Stir-fry cooking wine and soy sauce for 2 minutes.

4. Add the fried seasoning sauce into the beef pot, add rock sugar and continue cooking for 1 hour. Meanwhile

Turn it over a few times, taste, and add soy sauce/rock sugar as appropriate.

5. Turn off the heat when the sauce is thick and the meat is tender.

Don't skimp on the fire. It wouldn’t taste good if it wasn’t so crispy. The burning process can also

Make the beef more flavorful.

First put the beef into a pot with water and cook it. When the water rises, skim off the foam. Scoop out the meat and cut into pieces (small cubes are best). Put the pot on the fire, put the beef into the pot and fan it to dry the water, scoop it out and set it aside. Put the mixture of lard and vegetable oil into the pot, add peppercorns and bean paste. Add a little sugar to bring out the aroma, add the beef and stir-fry to color the meat, then add salt, soy sauce, ginger and other seasonings and stir-fry, add water and simmer over low heat. Two hours is just right. If you find it troublesome and time-consuming, you can use a pressure cooker with water and boil it. For those who like spicy food and feel that Pixian Douban is not spicy enough, you can add some red pepper. When eating, sprinkle with chopped coriander.