Because of the texture of the beef is old and tender, cooked to the end of the fork can be used to penetrate the meat, such as fork light into the meat, that is, cooked, such as hard meat, inserted when the effort, pulled out after the fork hole of the blood, but also need to be cooked again, you need to use a bamboo or fine cloth filtered through, to remove the impurities, can be on the table.
Beef stew tips
1, beef stew, you should use hot water, do not use cold water, because the hot water can make the surface of the beef protein quickly coagulate, to prevent the loss of amino acids in the meat, to maintain the meat flavor fresh.
2, strong fire after boiling, uncovered stew 20 minutes to remove the odor, and then cover, change to micro-fire, so that the soup surface floating oil to maintain a certain temperature, in order to play the role of stew.
3, in the boiling process, salt should be put late, the water should be added at a time, if you find that the water is too little, you should add boiling water.
4, the day before the stew, first with mustard on the surface of the meat smear, stew meat before washing off with cold water, so that not only cooked fast, and tender meat.