How to preserve braised beef

People eat some meat in their daily diet, and beef is the best among meats. Beef has low calories and is a good food for those who want to lose weight. The protein content of beef is very high, which is very good for the human body. But there is another kind of beef that not only has these characteristics but also tastes great, and that is braised beef. So, how to preserve braised beef?

First, how to preserve braised beef? Braised beef can be preserved in many ways and can be made into many other foods. The ones I often use are: Storage: Cut into small pieces and put in the freezer according to the amount that can be eaten at one time. Make other foods: 1) Cut into small pieces and make non-spicy or spicy beef sauce; 2) Cut into small cubes and stir-fry with fermented black beans to make beef and fermented black beans; 3) Thaw the small pieces of beef in the freezer and stew soup, cook potatoes, or stir-fry vegetables; 4) Cut into thick slices, further stir-fry or dry, mix with cumin and other seasonings to make homemade beef jerky/slices, which are very delicious!

Second, if you want to store it for 1-3 days, put it in the refrigerator and cover it with plastic wrap to prevent the taste from mixing. If you want to store it for 1-30 days, cut it into shapes, wrap each portion individually and put it in the refrigerator. Blanch the noodles when cooking. You can also add preservatives or fumigate it during cooking so it can be stored at room temperature. The marinated beef can be kept at room temperature for 2 days, and in the refrigerator for a week. Even if it does not go bad for a long time, the brine will make it taste terrible when eaten. Cut the braised beef into fist-sized pieces while it's still hot, wrap it with plastic wrap, let it cool down, and then put it in the refrigerator. It's fine for a week, which is equivalent to steaming the empty packaging.

How to preserve braised beef? Soak the beef in clean water for 2 hours, rinse it and soak it again to drain out all the blood and set aside. Cut the beef into large pieces and marinate with peppercorns and salt for several hours. Before marinating, poke some holes in the meat with pointed chopsticks to make it easier for flavor to absorb. Cut the red pepper into shreds. Cut coriander into 3.3 cm pieces. Peel the garlic and chop it into garlic paste, add water to the pot, put in the beef, bring to a boil, remove the blood, take out and wash, change the water in the pot, put in the blanched beef, skim off the foam after boiling, add rice wine, green onion, and ginger, and simmer over low heat. When the beef is tender, take out and cut into strips about 3.5 cm long. In another pot, heat up some raw oil, stir-fry chili peppers and minced garlic, pour in some of the original soup after they become fragrant, add an appropriate amount of salt, remove from heat and put in the beef strips to soak. After the soup has cooled slightly, sprinkle in the coriander. When eating, remove from the dish and place on a plate, mix with sesame oil, red pepper and coriander.