The different parts of beef are very finely divided, beef tendon meat is suitable for brine, tenderloin is suitable for frying, beef brisket is suitable for stewing, if you choose the wrong cooking method, even if the raw material quality is very high, it is difficult to make a delicious and delicious dish. Stew is the simplest cooking method, many people will buy some beef home simple boiling to eat, to the boiled beef firewood, tight, this is because most of the beef fat content is too low, lean meat cooking process dehydration caused, stew beef or those "tendons and brains" taste the best, the taste is the most fragrant, which beef bones are also very suitable for this cooking method.
Beef bones in the vegetable market is not much, because the price is not high, generally about 10 yuan a pound, usually sold very quickly, want to buy beef bones to eat can go early to do, yesterday in the vegetable market 50 yuan to buy 5 pounds of beef bones, are cut into squares, the meat inside is actually quite a lot, and ribs, beef bone meat is also delicate no firewood, there is a certain amount of fat and fascia, the taste is particularly fragrant, share a good way to stew beef bones, simple pot on a pot, to ensure that a meal is clean, beef do not want to buy.
<h1 class="pgc-h-arrow-right" data-track="3" > braised beef bone</h1>
Ingredients used: beef bones, eggs, ginger, green onion, peppercorns, star anise, fragrant leaves, soybean paste, soy sauce, hot pot base to taste.
1, after the beef bone is bought back, soak in water for 2-3 hours, you can change the water in the middle, soak the bleeding water fully, and then you don't need to blanch the water, and it will not be fishy to eat.
2: Cook the eggs and set aside, prepare a piece of ginger, green onion and white pat flat, 5 slices of fragrant leaves, 1 star anise, 1 spoonful of peppercorns, 3 spoons of soybean paste, 2 spoons of light soy sauce, 50 grams of hot pot base and set aside.
3: Use green onion and ginger to pad the bottom, put all the ingredients and seasonings together into the rice cooker, and add the hot water that just submerges the ingredients.
4, press the cook button, wait until the end, and then continue to press once again to re-cook, so that the beef bones will be stewed crisp and fragrant, especially delicious.
<h1 class="pgc-h-arrow-right" data-track="3" >- Lao Jing said</h1>
There are 2 tricks for beef bones to eat well: don't add too much water, and stew long enough. Adding more water may boil the meat of the beef bone into the soup, and if the stew time is not long enough, not only will the meat on the beef bone not be easy to chew off, but it will also be insufficient in flavor and waste of ingredients. Therefore, the best stewed bone class is to use casseroles and pressure cookers that are better sealed and heated, so as to do more with less and simply make a better taste.
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