问：
炖的牛肉片，我现在莹莹，我应怎么办？炖2小时。询问！

答：
1“炖牛肉配方
炖牛肉，你应该使用热水，不要使用冷水，因为热水可以使牛肉表面蛋白质迅速冻结，防止肉氨基酸损失保持肉类新鲜，美味可口。
炒煮，蒸20分钟，打开盖子，以去除异味，然后在有利的隗和盖章，这样，在汤浮油保持一定的温度，以发挥红烧的作用。在烹调过程中
，应该放在盐迟不，水应该是一个补充一点，如果我们发现水太少，应加水。
炖的前{yt}，先擦拭表面上有关，炖肉前用冷水冲洗，这样不仅速度更快熟肉芥末，但肉质鲜嫩。
的茶叶用纱布包少量在与炖牛肉，肉放在同一炉，熟不仅速度快，而且味道香。
加些酒或醋（按1公斤牛肉，把2-3的葡萄酒或1-2汤匙醋的比例）炖牛肉汤匙，使肉更Ruannen。
投入在肉类或萝卜少数几片山楂，即使煮熟的牛肉迅速，并能xx异味。

2“巧炖牛肉
有人认为”炖牛肉，好吃不好做。“其实，并不难，它概括为：“汤的肉广泛的选择是正确的道路，渲染酱少吃盐，调味品头号齐放，炉膛适当肉类不好。”肉类大部分人都喜欢买一些地点的选择也有鲜红的猪肉炖牛肉。其实，更适合这一类的感觉。如果使用炖食品，其肉肥紧的头发木柴。适合炖牛肉吃了许多部分，如84613077，背，弓口，胸口，外脊等，以70％的零件占牛肉。这些部件加强与皮革，肥瘦相间，表面上似乎不太好，而不是顾客欢迎，但如果你做正确的话，肉发酵成熟，同时宣和腐烂，美味的味蕾。选定的肉后，{dy}个块洗净，除去表面的污垢漂浮，擦，切成核桃块，在水中浸泡约半小时，以xx乌靴，杂质去除和储备，但要避免用热水或开水水紧肉或肉老了，难以Dunlan。
音汤：添壶足够的温水（如你没有看到肉为准开放各种锅），把量的酱，俗称“渲染”（500克肉，50克已知可粘贴），搅拌用筷子打开，这残渣沉底时，酱油，豆酱泡沫浮动，渔业与俄罗斯泡沫渣xx，以确保网围栏，与其混合色液。不能转移汤酱油，因为酱油含有苦味的糖色，加汤Zhuhou，也将微苦汤，卤肉走出阴影。唐家璇首先要加少许的水不应该中途添水。如果汤是不够的，只有加热水或煮沸的水，不添加冷水中途，否则肉开国遇到冷水，很容易肉收缩改变了表面紧张，内部传输的热量不容易，肉类将成为硬盘和皮肤，坏嚼咽。汤姆来到调好后，他们生还的盐。
泄漏：洗切好的牛肉锅释放，再次活跃起来调味品。一般调味品丁香，肉桂，甜甘草，胡椒，八角，茴香，或胡椒，八角，桂皮。无论调味料，葱，姜，蒜是必不可少的。您还可以添加一些橘皮。如果2.5公斤肉的主题，它的使用可用于辣椒调味品20，4?5八角，桂皮3?4，葱3至4英寸长的段落。江切口（不切），大蒜，4?5。这些锅一起调味品可以花椒，八角，桂皮到口袋纱布可同时使用2?3倍。
炉：调味料的砂锅与盖子上，翻开打开盖子的锅炖发现，为了扑灭血腥味挥发而定。 20分钟，然后密封覆盖，而不是一个小火慢在约三小时开放Dunshu，纹理轩烂的牛肉，汤美鲜，香。使用高压锅炖牛肉，效果好，只要你在名单上了主人。开国，消防破灭后5分钟，扣上安全阀，取代了大火发生后20分钟，然后20分钟。
老厨师牛肉：如果你买牛肉的工人在{dy}天锅，到牛肉干上涂一层芥末，煮时肉先冲洗干净，然后下锅。这种处理的牛肉，不但易熟，而且肉变得招标。库克一些酒或醋当你再次来到活着会熟得更快。库克牛肉，{dy}缝制纱布袋，投入了大量的树叶少，袋绑起来并付诸锅，牛肉一起炖，牛肉熟这么快，口味，香味。熟牛（羊）肉，把23带壳的核桃和或几个山楂，不仅熟的快，而且味道的羊肉味道。红烧牛肉，增添了少量雪里红，使肉质鲜美。

3“姜可嫩牛肉
姜不仅是调味品，而且牛肉嫩化。如果您发现一些旧硬盘可以在牛肉分割成小块，生姜切洗，然后把纱布挤出生姜生姜，姜汁组合，以切断丝或牛肉片，搅拌均匀，使涂层均匀姜牛肉片表面，放置在室温下1小时左右，可根据需要熟。方法已用于牛肉适口性招标投标，香气丰富，也不是姜辣口味。

4“炖牛肉牛肉应素兰技能
Dunlan可以炖肉的锅当您添加山楂片的几片，然后用文火慢慢地煮，它将使牛肉素兰，美味可口。此外，煮牛肉，应先烧开水，然后再过哩防牛肉。这不仅能保持肉类营养成分，和味道特别鲜美。

答：
Dunlan牛肉是不容易的，但该方法已应用可以很容易地Dunlan牛肉：牛肉裁员干净，把相同数量的啤酒，浸泡3-4小时，把压力锅的收起缓慢Huodun香料，生姜，茴香，糖，酱油，不要加水，20分钟即可食用。

答：
炖牛肉，你应该使用热水，不要使用冷水，因为热水可以使牛肉表面蛋白质迅速冻结，防止肉氨基酸损失，保持肉类新鲜美味。

搅拌煮，蒸20分钟，打开盖子，以去除异味，然后在有利的尉和标记，这样，汤上浮油保持一定的温度，以便发挥焖的作用。
在烹饪过程中
，应该放在盐迟不，水应该是一个补充一点，如果我们发现水太少，应增加水。

炖在{dy}次用不上有关，炖肉前用冷水冲洗，这样不仅速度更快熟肉芥末表面的{yt}，而是少量
茶叶用纱布包好，把鲜肉到与同炖牛肉炉它，熟肉，不仅速度快，而且味道香。

加些酒或醋（按1公斤牛肉，把2-3的葡萄酒或1-2汤匙醋的比例）炖牛肉汤匙，使肉更Ruannen。

把肉类或萝卜少数几片山楂，即使煮熟的牛肉迅速，并能xx异味。

答：
点的茶叶用纱布包时，应注意扎紧口袋，把加热的牛肉炖锅，牛肉容易烂。

答：
炖牛肉越烂越味，我们如何能快速Dunlan牛肉呢？答案是，关键在道宫所在。牛肉纤维组织较为密集，所以当你嚼咬坚韧几个比较大。如果记录上板的焊盘，用软布将纳入牛肉条削减巡逻再次与刀片仔细牛肉，破坏它的纤维组织，然后将切件，炖布，那么不仅容易坏的，但更多的好味道。

答：
可以到市场购买牛肉和面粉，添加一些时间来煮，很容易炖。

答：
很容易加少许啤酒，腐烂

答：除了安装各种调味品
，与刀刀片飘扬统一是方法之一。

How do I Dunlan beef?

Question:
pieces of beef stew I was now Yingying, how should I do? Stew of 2 hours. Ask!

Answer:
1 “beef stew recipe
beef stew, you should use hot water, not use cold water, because hot water can make the rapid freezing of beef surface protein, preventing the loss of amino acids in meat to keep meat fresh and delicious .
stir boiled, steamed 20 minutes, opened the lid to remove the odor, and then stamped in favor of Wei Huo, so that an oil slick on the soup to maintain a certain temperature, in order to play Braised role.
in the cooking process, salt should be placed no later than, the water should be one to add a little, if we find the water too little water should be added.
stew the day before the first wipe the surface with the mustard on the meat about, stewed meat with cold water before the wash, so that faster is not only cooked, but meat is tender.
a small amount of tea with gauze wrap and placed in the same furnace with beef stew, meat, cooked not only faster, but also taste fragrance.
add some wine or vinegar (by 1 kg of beef, put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar ratio) stew beef, make the meat more Ruannen.
put in meat or a few slices of radish a few hawthorn, and even if beef cooked quickly, and can dispel odor.

2 “Qiao beef stew
Some think that” beef stew, delicious bad to do. ” In fact, not difficult, it was summed up as: “soup to a wide choice of meat is the right path, rendering less salt in miso; condiments number one burgeons, the furnace proper Meat bad.” Choice of meat most people love to buy some of the sites do have bright red pork beef stew. In fact, more suited to the sensation in this category. If used stewed food, their meat is fat tight hair firewood. Suitable for beef stew to eat a lot of parts, such as sinew, backs, bow mouth, chest, outer ridge, etc., accounting for 70% of all beef parts. These parts are reinforced with leather, Feishou and white, on the surface may seem not pretty, not customers welcome, but if you do it properly, then the meat leavening mature, both Xuan and rotten, delicious taste buds. After the meat selected, the first block washed to remove surface dirt afloat; wipe, cut into walnut pieces, soak in water for about half an hour to remove the impurities in the Wu Xue, remove and reserve, but avoid using hot water or boiled water tight meat, or meat getting old and difficult to Dunlan.
tone soup: Tim pot enough warm water (as you have not seen meat prevail kinds of open-pan), put amount of miso, commonly known as “rendering” (500 grams of meat, 50 grams of paste can), stir with chopsticks to open, this residue sink to the bottom when the sauce, miso foam float, fishing net fence with Russia foam residue removed to ensure that instead of mixed colored broth. Can not be transferred soup soy sauce, because soy sauce contains bitter taste of sugar color, add soup Zhuhou, will also slightly bitter broth, stewed meat out of the shade. Tang first to add a little water should not be half-way Tim water. If the soup is not enough, only heating water or boiled water, do not add cold water half-way, or else the meat Kaiguo encountered cold water, it is easy meat shrinkage changes the surface of tight, heat inside the transmission is not easy, meat will become the hard and skin, bad chew pharynx. Tom, after a good tune, came alive again in salt.
leak: to cut a good wash beef pot release, came alive again in condiments. General condiments are clove, cinnamon, sweet licorice, pepper, aniseed, fennel; or pepper, aniseed, cinnamon. Whatever the seasoning, onion, ginger, garlic is essential. You can also add some orange peel. If 2.5 kg of meat subject, its use can be used pepper seasoning 20, 4 ~ 5 aniseed, cinnamon 3 ~ 4, spring onions 3 to 4 inches long paragraphs. Jiang a incision (not cut), garlic, 4 ~ 5. The pot together these condiments can be prickly ash, aniseed, cinnamon gauze into the pockets can be used in conjunction 2 ~ 3 times.
the furnace: seasoning wok that is covered with lid, depending on when you flip open the lid to the pot stew uncovered in order to put out the smell of blood volatile. 20 minutes and then sealed cover instead of slow fire a small open in about three hours Dunshu, texture Xuan rotten beef, soup beauty of fresh, fragrant. Using the pressure cooker beef stew, and the results well, as long as the master You’ve got on the list. Kaiguo that fire after the deflated 5 minutes, fasten safety valve, has replaced 20 minutes after the fire, and then for 20 minutes.
Old cook Beef: If you buy beef are more in the pot the first day, to the beef on a coated layer of dry mustard, cook the meat when the first clean and then rinse the pot. Such processing of beef, cooked not only easy, but also meat become tender. Cook some wine or vinegar when you came alive again will be cooked faster. Cook beef, the first sewing a gauze bag, put a small amount of leaves, the bag tied up and put it into pot, together with the beef stew, beef cooked so fast, taste, fragrance. Boiled cattle (sheep) meat, put 23 shelled walnuts and or a few hawthorn, not only cooked quickly, but also to the smell of mutton flavor. Braised beef, add a small amount of potherb mustard, make meat tasty.

3 “Ginger may tenderizing beef
Jiang is not only a seasoning, but also beef tenderization. If you find some old hard beef can be washed in fresh ginger cut into small pieces, broken up, and then put gauze in extrusion ginger ginger, ginger juice mix to cut wire or piece of beef, stirring evenly , so that the surface of beef pieces evenly coated with ginger, place 1 hour at room temperature about can be cooked as needed. Method has been applied tender of tender beef palatability, aroma rich, nor the spicy ginger flavor.

4 “beef stew beef should Sulan skills
Dunlan can stewed meat to the pot when you add a few slices of hawthorn pieces, and then slowly simmered with slow fire, it will give the beef Sulan and delicious. In addition, the boiled beef, they should boil the water first, and then further Guo Lifang beef. This will not only be able to preserve the nutritional content of meat, and taste are particularly tasty.

Answer:
Dunlan beef is not easy, but the method has been applied can easily Dunlan Beef: The beef cuts clean, put the same amount of beer, soaked 3-4 hours, into the pressure cooker , the put away spices, ginger, aniseed, sugar, soy sauce, do not add water, with slow Huodun 20 minutes can be eaten.

Answer:
beef stew, you should use hot water, not use cold water, because hot water can make the rapid freezing of beef surface protein, preventing the loss of amino acids in meat to keep meat fresh and delicious.

stir boiled, steamed 20 minutes, opened the lid to remove the odor, and then stamped in favor of Wei Huo, so that an oil slick on the soup to maintain a certain temperature, in order to play Braised role.

in the cooking process, salt should be placed no later than, the water should be one to add a little, if we find the water too little water should be added.

stew the day before the first wipe the surface with the mustard on the meat about, stewed meat with cold water before the wash, so that faster is not only cooked, but a small amount of tea
fresh meat with gauze wrap and put it into the furnace with beef with the stew, cooked meat is not only faster, but also taste fragrance.

add some wine or vinegar (by 1 kg of beef, put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar ratio) stew beef, make the meat more Ruannen.

put in meat or a few slices of radish a few hawthorn, and even if beef cooked quickly, and can dispel odor.

Answer:
points with gauze bag of tea, attention should be tightly enclosed pocket and put the pot of beef stew with heating, beef easily rotten.

Answer:
beef stew The more rotten the more flavored, how can we beef fast Dunlan it? The answer is that the key lies in the Dao Gong. Beef relatively dense fibrous tissue, so when you chew bite tenacity few relatively large. If the documented on-board pad a soft cloth will be cut into strips of beef on the cloth on the beat again with the knife blade carefully beef, undermine its fibrous tissue, and then cut into pieces and stew, then is not only easy to bad, but tastes more good.

Answer:
can go to the market to buy beef and flour, add some time to stew, it is easy to stewing.

Answer:
is easy to add a little beer, rotten

Answer:
Apart from installing a variety of condiments, the uniform with the knife blade flapping is one way.05-11-24