How to cook cold beef: hot topics and practical guides on the Internet in the past 10 days
Recently, the cooking method of cold beef has become one of the hot topics on social platforms. Whether it is a source of high-quality protein that fitness enthusiasts focus on, or housewives discuss convenient cooking tips, the cooking method of cold beef has triggered widespread discussion. The following is a practical guide combined with hot spots across the entire network.
1. Statistics of hot topics in the past 10 days
| platform | Topic keywords | Number of discussions (10,000) |
|---|---|---|
| Cold beef recipe | 12.3 | |
| Douyin | Beef cold boiled | 8.7 |
| little red book | Fitness beef dishes | 6.5 |
| Station B | Cook beef at low temperature | 3.2 |
2. Three core methods of cooking cold beef
1. Cold water slow cooking method (most popular)
Steps:
① Cut the beef into pieces and put it into the pot under cold water
② Add ginger slices and cooking wine to remove the fishy smell
③ Bring to a boil over high heat, then turn to low heat and simmer for 90 minutes
④ Chopsticks can penetrate easily and the food will be cooked thoroughly.
2. Low temperature sous vide cooking method (recommended by the Science and Technology Party)
Equipment required:
- Vacuum sealing machine
- Low temperature slow cooker
Temperature control:
Maintain at 58℃ for 4 hours to keep the meat fresh and tender
3. Pressure cooker quick cooking method (first choice for efficiency)
Time comparison:
Traditional stew: 2 hours
Pressure cooker: 25 minutes
| cooking method | Advantages | Disadvantages |
|---|---|---|
| cold water simmer | Soft meat | Takes a long time |
| low temperature cooking | Good nutrition retention | Requires professional equipment |
| pressure cooker | Save time and efficiently | Taste slightly inferior |
3. Top 3 seasoning solutions that are hotly discussed on the Internet
1.Sichuan spicy version(Tik Tok has the highest number of likes)
Ingredients: Doubanjiang + Sichuan peppercorns + dried chili peppers
Suitable for: Beef tendon meat
2.Japanese light version(Xiaohongshu has the most collection)
Ingredients: Mirin + sake + kombu
Good for: Beef Tenderloin
3.Western red wine version(No. 1 in views on station B)
Ingredients: red wine + rosemary + black pepper
Suitable for: beef brisket cubes
4. Expert advice and precautions
1. Meat selection skills:
- Beef tendon is the best choice for stewing (it has a lot of fascia)
- Beef tenderloin is suitable for quick frying (the meat is tender)
2. Food safety:
Frozen beef needs to be thawed completely
The core temperature needs to be above 70℃
3. Saving method:
Refrigerate cooked beef for no more than 3 days
Refrigerated storage requires vacuuming
Through analysis of recent Internet hot spots, it can be seen that when cooking cold beef, we must consider convenience as well as nutritional retention. Choose the method that suits your needs and combine it with popular seasonings to create healthy and delicious beef dishes.
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