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How can beef ribs be made to taste good?

1. Step: thaw two jin of beef ribs. Cut the steak ribs with bones into small pieces. Cut into small sections and soak in cold water to remove blood, soak more, I think you can avoid James water! It tastes better! In personal opinion, you can also use blanching water to remove blood water. Dried bamboo shoots, fungus, rotten bamboo. Ingredients: sliced ginger, green onions, fragrant leaves, cinnamon, star anise, Angelica dahurica. Pour the oil into the ingredients and stir-fry over low heat. Stir-fry slowly over low heat.

2. Prepare beef ribs. Cut it into large pieces. Blanch the water in hot water. Add a small amount of cooking wine. Add pepper. When the water boils, it foams. Then remove it and put it in a pressure cooker. Prepare sweet noodle sauce and rock candy. Preparation: raw material, cinnamon, dried chili, garlic, ginger. Preparation: fragrant leaves, dried Hawthorn, green onions, onions. Put all the seasonings into the meat after blanching. 1 hot oil pan. Put in a small amount of oil.

3, beef ribs should first be blanched in water, blanching out the blood and impurities inside, otherwise it will affect the taste. Black beer is available in supermarket imports, or you can buy it online.

4. Prepare the ingredients, wash the beef ribs, cut the colored pepper, slice the onion and cut the ginger into small pieces. Pour water into the pan and add the beef ribs. Bring the water to the boil and skim off the foam. Remove the beef ribs and keep the original soup. Heat the pot, pour in the right amount of oil, add ginger, garlic cloves and onions and saute. Put in the beef ribs and pour in 2 tablespoons soy sauce. Add 1x2 tablespoons sugar and stir-fry until the ribs are colored.

What's the difference between different parts of beef? steak made.

The longest muscle on the back of cattle, the meat is red, prone to fat deposition, marbling. This is the meat we often eat with sirloin / sirloin steak. Compared with Feili, the salad steak is slightly more fault-tolerant in operation, because it has fat, so it tastes better when fried and roasted, and tastes good. Tenderloin TENDERLION/Filet (also known as beef tenderloin or fillet) beef is the finest part of meat, most of which are refined meat with low fat content.

Niujian, sirloin, sirloin, steak, eye meat. Different parts of beef, taste different, suitable for cooking dishes are also different, can not blindly think that beef can be made into steak, can make steak is also a good part of it. Let's introduce the beef part that can be made into steak and the taste of meat-thin fat, relatively delicious fat-sweet and juicy meat.

Different parts of beef can be divided into three categories: front leg meat, back meat and uterine meat. The front leg meat is soft and suitable for steak; the back meat is rich in fat and tastes better; and the uterus meat is harder, but it has a more complex and rich taste and is more resistant to cooking than the other two kinds of meat.

The loin meat of each cow is cut out from the tenderest part of the sir. it is the meat on the sirloin, with a large head and small tail and low fat content. This is the legendary fillet steak, which is the top part of the steak. Feili is the highest unit price of steak, this steak is suitable for medium rare, sucking sweet gravy, fresh and tender meat, filet steak wrapped in the cow abdominal cavity, so the muscle is not moving, so the muscle fiber is not thick.

Rib ribs is one of the most classic fried steak parts, that is, pork chops, which is characterized by a head bite, high fat content, although the meat is not very delicate, but tastes very delicious. The price of ribs is generally cheaper, which is very suitable for those who like to eat meat and are cash-strapped.

The taste of the parts is similar, but the six parts of different grades are the legendary fillet (French filet) steak, which is the top part of the steak.

How good is the stew of beef ribs?

1, beef rib stew preparation materials: beef rib meat, green onions, ginger, refined salt, monosodium glutamate, pepper, pepper, soy sauce, cooking wine, oil.

2. First cut the cow ribs into small pieces, rinse thoroughly and soak them in clean water for two hours to remove blood stains. Blanch the beef ribs in cold water and remove the dry water and set aside. Half peeled and enucleated with half onion, beat into mud with cooking machine. In a bowl, add 3 cups of water, 4 tablespoons soy sauce, 8 cloves of garlic, 1 tablespoon rice wine, 1 tablespoon brown sugar, 1 tablespoon sesame oil and stir well.

3. Beef ribs with white snowflakes. Cut between the bones to remove the blood from the pot and add a little ginger and a spoonful of cooking wine. At the same time, put sliced ginger, cooked Rehmannia glutinosa (optional), fragrant leaves, star anise, garlic, turmeric sugar, thick soup and half-cut onions into the rice cooker. Boil the water for 1-2 minutes and take it out. Rinse with clean water to remove impurities and pour into the steak pot. Add some black pepper and a tablespoon of soy sauce. It is recommended to add 100g soy sauce and 80g sugar.

4. How to make beef rib stew delicious 1) soak the beef ribs in water in advance, then blanch the blood in the pot; 2) rinse and drain with clean water after blanching; 3) put the ribs, ginger slices, star anise and flavor into the pressure cooker; 4) cover and press for about 25 minutes; 5) season with salt after natural decompression; 6) put the steak and soup into a bowl, add coriander and chopped pepper; 7) finally add a little vinegar and eat.

5. Rinse the cow ribs after soaking in blood. Add the water that has flooded the beef ribs in the pot and boil it over high heat. Do not cover the pot. When the white foam appears in the pot, remove it with a spoon and keep fishing until the soup becomes clear. Add seasoning, cover, boil over high heat, turn to low heat and simmer for about 1 hour.

6, delicious and rotten beef rib stew skills are as follows: stew a pot of beef, the first is to choose meat, beef stew to eat, to choose, beef rib meat, sirloin, and beef brain. Rinse the beef and cut it into large pieces, soak it in clean water for more than 2 hours, and change the water several times along the way. Soak out the blood of beef. Prepare seasoning, not too much seasoning, too much seasoning is very strong, it will also affect the meat flavor of beef.

How to make stewed beef ribs with tomato?

1. Beef with tendons is selected and soaked for 1 hour to remove blood. Water can be changed several times in the middle. Then cut into thick pieces of 3cm (the beef will become smaller when done, so it should not be cut too small). Boil the water in the pot, blanch the beef, skim off the foam, remove the beef and rinse with cold water. Cut the tomatoes into 6 pieces (not too small, because it will be completely boiled and melted in the soup, which is less tasty), and the onions are cut into pieces.

2. Chop the bought beef chops into small pieces, or you can ask others to cut them in the market, rinse clean, soak in cold water for 1 hour, pour out the blood and continue to rinse. 2, cold water pot, ginger cubes, cooking wine, steak, boiling water to remove fishy. 3, 3 chopped tomatoes, if you have a blender, you can put them into mashed tomatoes, add water and stir-fry them in a pan to make ketchup.

3. Food preparation: tomato, steak ribs, ginger, salt, ginger. Practice: wash the tomatoes and cut into large pieces; rinse the spareribs with clean water and wash them with blood water. Put water in the pot, float the bloody spareribs, bring to the boil, remove the ribs after two or three minutes and wash them. Put clean ribs in a casserole, add water, sliced ginger and green onions. Boil over high heat and turn to low heat for about half an hour.

4. After the oil is hot, stir-fry the juice with tomatoes, then add beef bones and ginger and stir well; then add onions, pour in the right amount of water and bring to the boil, then transfer everything to a casserole, simmer over low heat for 40 minutes; finally, add salt and sprinkle with chopped onions. Tip: bovine bone soup is rich in calcium, which is good for children's bone development. Bovine bone marrow is rich in phospholipids and unsaturated fatty acids, which can improve children's immunity.