Method of stewed beef_Ingredients of stewed beef

For patients who have just undergone surgery, they can eat more beef while recovering, because beef contains a lot of beef protein, which can promote tissue regeneration and body recovery. When eating beef, everyone can choose different ways of eating according to their own taste preferences, because everyone has also developed many ways of eating beef in the kitchen. What ingredients should be chosen when making braised beef?

1. How to adjust the ingredients for braised beef

1.1. Wash the five spices with water, put them into a cloth bag, tie the bag tightly and set aside.

1.2. Heat oil in a pan, sauté scallions, ginger slices, garlic cloves, pour in cooking wine, then add dark soy sauce, rock sugar, salt and broth and bring to a boil.

1.3. Add the five-spice stew and simmer for about 20-30 minutes on low heat to allow the aroma of the stew to dissolve into the soup. Remove the scallions, ginger slices and garlic cloves and the stew is ready.

The recipe mainly includes some condiments, which are the mashed garlic, peppercorns, green peppers, tomatoes and cucumbers needed in life. These ingredients must be thoroughly mixed and then blended in a blender. Then put it into the marinade. Before the marinade is heated, be sure to pour all the cooked beef into the marinade, and then put the marinade and beef into the pot. Generally it is left for one day and one night. On the second day, take out all the meat. Just put it in the sun for a day.

2. Nutritional value of beef

2.1. Beef contains zinc and magnesium. Zinc is another antioxidant that helps synthesize protein and promote muscle growth. Zinc works together with glutamate and vitamin B6 to strengthen the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin anabolism.

2.2. Beef contains vitamin B6. The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity, promote protein metabolism and synthesis, and thus help your body recover after intense training.

2.3. Beef contains vitamin B12, which is essential for the production of cells, and the function of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 can promote the metabolism of branched-chain amino acids, thereby supplying the body with the energy needed for high-intensity training.

2.4. Beef contains iron, which is an essential mineral for blood production. In contrast to the pitifully low iron content in chicken, fish, and turkey, beef is rich in iron.

3. Which part of the cow is used for braised beef?

3.1. First of all, when stewing beef, you should choose the beef brisket, which has tendons, meat and oil. If it is too lean, it will be dry. After buying the beef, wash it, cut it into large pieces and soak it in clean water. This step is critical.

3.2. The soaking time should be at least 30 minutes. I usually soak it for more than an hour. It is best to change the water two or three times in the middle and pour out the blood in time. Although some of the blood in the meat will float out during stewing, most of it will coagulate in the meat due to the increase in temperature, which will not only affect the taste of the beef, but also its texture.

3.3. Basic dry seasonings for stewed beef: onion, ginger, garlic, cinnamon, star anise, fennel, hawthorn, pepper, tangerine peel; liquid seasoning: rice wine (or cooking wine, if you use some beer the taste will be more unique) other seasonings can be added according to your needs: for example, adding some Chinese medicine can have a nourishing and conditioning effect.

3.4. Put water in a casserole, add beef and seasoning packet, and bring to a boil over high heat. I stew the beef in cold water. When the beef is put into hot water, its surface tightens quickly, which is not conducive to boiling out blood stains and dirt.

How to make braised beef

1. Main ingredients: 1000 grams of beef shank, cinnamon slices, fennel, aniseed, bay leaves, dried chili peppers, tangerine peel, garlic, ginger, and onion.

Accessories: bean paste (soybean paste), a bowl of old brine (optional), red wine, five-spice powder, cooking wine, dark soy sauce, light soy sauce, salt, garlic, and ginger.

practice:

1.1. Soak two pieces of beef shank in cold water for an hour to remove the blood.

1.2. Cinnamon slices, fennel, aniseed, bay leaves, dried chili peppers (optional if you don’t like spicy food), tangerine peel, garlic, ginger, and onion.

1.3. It is said that one of the ingredients in braised beef must be sauce. I used a spoonful of bean paste, soybean paste is also good, a bowl of old braised soup (optional), red wine, five-spice powder, cooking wine, dark soy sauce, light soy sauce, and salt.

1.4. Chop half a garlic into garlic paste and stir-fry with ginger over low heat until fragrant.

1.5. Add all the seasonings into the fried garlic paste and stir-fry over low heat. Remember not to set the oil temperature too high and do not increase the heat.

1.6. Finally, pour in the braising soup and put the frozen beef in. Braise for half an hour or an hour. Don't rush to slice the braised beef. Soak it in the braising soup for a few hours or overnight, then slice it. Dip it in chili sauce or add a few slices to cold noodles or rice vermicelli. It tastes great.