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How to make stewed beef bones delicious

1. Prepare main materials: 400 grams of beef bone. Seasoning: appropriate amount of salt, 20 grams of cooking wine. Soak the bovine bones for 2 hours, soak the blood impurities, and change the water several times until the water is clear. Bring the water to a boil in cold water, add beef bones and 20 grams of cooking wine. Boil for 2 minutes.

2. First prepare 10 beef bones, 4-5 slices of ginger, the right amount of salt, 3 sections of scallion, 3 sections of lotus root corn, 3-5 red dates, 1 big material, and the right amount of red wine; then soak the beef bones in cold water for more than three hours, pour blood water a few times, and then copy it with cold water, you can add a few slices of ginger and cooking wine or red wine. Add boiled water to the copied bones, prepare ingredients, etc., into the pot.

3. Try to add more water. It is best not to add water halfway, otherwise the soup will fade. Simmer over low heat for 2 hours until the beef is soft and rotten. Use the time of the stew to wash the onion and coriander, rinse and chop up and set aside. After 2 hours, the delicious beef bones are ready. Remove all the beef bone soup, cool it, and tear the meat off the beef bones.

4. Prepare the main material: 400 grams of bovine bone. Seasoning: the right amount of salt, 20 grams of cooking wine. Soak the bovine bones for 2 hours and change the water several times until the water becomes clear to remove blood and impurities. Put the cow bones into the water. Put the beef bones in cold water, add 20 grams of cooking wine, boil until the water boils and continue to cook for 2 minutes. In the process of James water, there will be a lot of floating foam.

5. In the process of stewing, we should keep the small fire to avoid making the soup muddy; the ginger and scallions can be added to the stew to remove fishiness and increase flavor, and star anise, cinnamon and other spices can also be added according to personal taste; the soup of stewed beef bones is very suitable for hot pot, and can also be stewed with potatoes, carrots and other vegetables, which is more nutritious.

How to make stewed beef bones

1. Wash the cow bones. Prepare soybeans, red dates, Chinese wolfberry, sliced ginger and tangerine peel and rinse with clean water. Put all the ingredients in the pot. Add the right amount of salt and 2 tablespoons cooking wine. Add water, the amount of water is no more than the ingredients. Close the lid and schedule for 40 hours. Stew enough time to open the lid, a very strong fragrance from the nostrils, soybeans are also stewed loosely, very delicious.

2. Steps: wash beef bones; green onions take 1/3, slice; ginger slices, 4-5 slices; garlic, 3-4 cloves; prepare pepper, spices, nutmeg, fragrant leaves and other auxiliary materials; prepare cold water in soup pot, put washed beef bones into cold water, boil, remove blood water, put spring onions, ginger, garlic and other seasonings into water, simmer for about 30 minutes, put appropriate amount of soy sauce and salt, according to personal taste. Stew for another 20 minutes and cook in a pot.

3. Wash the beef bones and chop them into pieces. Cut onions, sliced ginger and garlic whole. Set aside. The spices are wrapped in gauze and made into spice bags. Make oil in the pan and stir-fry the beef bone until slightly out of oil when it is 60% hot. Add water after cooking wine and soy sauce, add onion, ginger, garlic and spice bag. Simmer over low heat for about 1 hour and season with salt. Continue to simmer until the soup is fragrant and the beef is soft and rotten.

4. Main ingredients: 1600 grams of beef bone and 500g of steak. Excipients: 5 grams of sesame. Seasoning: 10 grams of ginger, 15 grams of green onions, 10 grams of garlic (white skin), 10 grams of salt, 2 grams of pepper. Soak the beef bones (600g), spareribs and beef bones (1000 grams) in cold water for about an hour and then fish them out. And then put it in boiling water to completely scald the blood.

5. Prepare the ingredients. Boil water in a casserole. In another pot, put cold water into the beef bones and boil the water. Remove and wash beef bone soup; add ginger, white pepper and fragrant leaves in a casserole. Simmer over low heat for an hour. Cut the side dishes halfway. Add tomatoes, mushrooms and carrots. Heat up another pot with cooking oil, add onions and stir-fry to make transparent. Add to the soup pot and continue to simmer for more than 2 hours. Stew well and add salt and coriander according to your taste.

How to stew the big bones of cattle?

Blanch the big bones of the cow and remove them and set aside. Cut potatoes, carrots and onions and set aside. Pour the right amount of oil into the pan, add sliced ginger, garlic cloves, star anise and cinnamon to stir-fry to taste. Add the beef bones and stir-fry until the surface is slightly charred. Add cooking wine, stir-fry and stir. Add clear water, the amount of water should cover the big bones of the cow, bring to the boil, turn to low heat and simmer for 1 hour. Add potatoes, carrots and onions and simmer for another 30 minutes. Add the right amount of salt to season.

Dropping a few drops of vinegar into the soup can make the calcium in the bone more easily dissolve into the soup, which is also effective for other soups. If you want to save trouble, you can put it in an electric purple sand cooker and simmer at a regular time. if you put it into an ordinary pressure cooker, the bone soup pressed is not milky white but clearer. Although the beef bones or sheep bones bought in the market are shaved cleanly, making soup will not have much effect. If a little beef is added, the taste will be more delicious.

I like to eat stewed beef with bones because of its rich nutrition and delicious taste. Cow bone soup has the function of invigorating yang and strengthening essence, warming people and boosting people's appetite. it is the best tonic in winter. The three release of stewed beef bones refers to soaking in water, Hawthorn and beer, and no pepper, cold water and salt too early. Keep in mind that "3 don't put 3", the stewed cow bones are soft and tender, not old and firewood, and super fragrant.

Stewing beef bones is as follows: the rice cooker starts the function of making soup (if you use a casserole, boil the soup over high heat). When the soup is about to boil, there will be a lot of floating powder, which will be thrown away with a big spoon. Add a tablespoon of vinegar (10ML), close the lid and cook for 4 hours. If you use a casserole, change it to the smallest fire and cook for 3-4 hours.

It should also be noted that red wine instead of cooking wine will taste better; stewed beef bones should be stewed in cold water directly to taste better! If you want to eat more crisp meat, you can stew for a little more time. Another way is to wash the cow bones and chop them into pieces. Cut onions, sliced ginger and garlic whole. Set aside. The spices are wrapped in gauze and made into spice bags. Make oil in the pan and stir-fry the beef bone until slightly out of oil when it is 60% hot.

The correct method of stewing beef bone

1. Wash the cow bones. Prepare soybeans, red dates, Chinese wolfberry, sliced ginger and tangerine peel and rinse with clean water. Put all the ingredients in the pot. Add the right amount of salt and 2 tablespoons cooking wine. Add water, the amount of water is no more than the ingredients. Close the lid and schedule for 40 hours. Stew enough time to open the lid, a very strong fragrance from the nostrils, soybeans are also stewed loosely, very delicious.

2. It is recommended that bovine bones should be boiled in cold water and stewed with warm water or hot water when stewing beef bones. Don't put salt prematurely some people are used to putting salt in the first place when stewing beef bones, so that they can be stewed with meat for a long time in order to taste the meat.

3. The key to soft and rotten stewed bovine bones is to choose fresh bovine bones, cut them and carry out "water extraction" treatment, and then use the method of slow stewing. Here is a simple method: material:-Bovine Bone-Ginger slices-Onion Section-Cooking Wine-Salt-light soy sauce-Black Pepper step: put the beef bone into the pot, add enough water, add sliced ginger, onion and appropriate amount of cooking wine, soak for 30 minutes to 1 hour, soak fresh.

4. Cut the bovine bones into pieces, wash them and prepare them. Put the washed cow bones into a pressure cooker. After boiling, the blood will be beaten clean and beaten several times. Prepare four pieces of dried ginger, three cloves of garlic, seven dried chili peppers, put pepper in a small box, and put more if you like spicy ones. Put Zanthoxylum bungeanum in a special meat-cooking box so that the soup is not as convenient as pepper. When ready, put it into a pressure cooker and add the right amount of salt.

5, steps: wash beef bones; green onions take 1/3, slice; ginger slices, 4-5 slices; garlic, 3-4 cloves; prepare pepper, spices, nutmeg, fragrant leaves and other accessories ready; soup pot ready cold water, wash beef bones into cold water, boil, remove blood water, spring onions, ginger, garlic and other seasonings into water, simmer for about 30 minutes, put appropriate amount of soy sauce and salt, according to personal taste. Stew for another 20 minutes and cook in a pot.

6. The correct way to stew bovine bones is to blanch the bovine bones to remove the blood, then add ingredients to simmer, and finally seasoning. First of all, the bovine bones need to be treated with James water to remove blood and impurities, which is a key step to ensure that the bottom of the soup is clear. Put the beef bones into the pan, add enough water, boil the fire, skim off the foam, remove the bones and rinse them with cold water. Then there is the process of stewing.