It's getting colder and colder, so it's best to stew meat at home, such as pork belly stew, pig's trotters stew, ribs stew, mutton stew and beef stew. You can change cooking at any time. Eating more meat in autumn and winter is good for your health. Speaking of stew, I'm good at making beef stew. Every time you cook a cauldron, it's done. Both old people and children like it. Beef tastes soft and delicious, tastes delicious and has no fishy smell at all. I want to know how you cook beef stew.
In fact, it is not difficult to cook beef stew well. As long as you master the right method, you can do it well. If you always make it unsatisfactory, it must be in the wrong way.
I remember eating at a relative's house once. The beef stew she cooked is not delicious, let alone delicious. Just from the taste, people dare not eat more or chew for a long time.
After understanding the practice of relatives, I analyzed three reasons, one is that there is not enough time for stewing, the other is that the water used for stewing is incorrect, and the third is that the beef is improperly selected. After the relatives told her the details, they took the opportunity to do it again. This time it was successful, and the old people could chew it, and it tasted fragrant and odorless.
Remember the "three releases and three releases" of beef stew? Beef is soft and rotten, not afraid of chewing or heavy taste! Let me share with you the specific meanings of these three things, as well as some small details that need attention. Come and have a look and find yourself doing well.
Three put three don't put:
First-beef soaked in cold water.
There is a lot of blood in beef, which can be seen at a glance. If you simply rinse it with water a few times, the blood will be sealed in the beef, and it will be released after stewing for a long time. The cooked beef will have a fishy smell and be particularly unpalatable.
If beef has no fishy smell, the blood of beef itself should be removed first, which is the biggest source of fishy smell. The best way to remove blood is soaking. Soak for at least two hours to drain blood, and change water frequently is better.
In addition, beef is easier to stew after soaking, which many people don't know, so I don't know how to blanch beef directly, let alone stew it directly. Remember to soak the beef in water first.
The second release-release hawthorn
There is a lot of fiber in beef. Compared with pork, it is difficult to cook. Pork will be cooked in almost half an hour, and beef will take an hour. Therefore, when stewing beef, you should learn to put seasonings reasonably. There is a good material. It's hawthorn
Because of the high content of organic acids in hawthorn, it can make the fiber of meat tender, so it can make beef softer and rotten, and hawthorn tastes sweet and sour. Put a few pieces in the beef stew to make the beef less greasy and more delicious.
Another material can also be black tea, which can also make beef softer and more colorful. Interested friends can try it.
The third one-stew in a pressure cooker.
Beef is particularly difficult to cook. If you stew in an ordinary pot, it can be soft and rotten, but it takes a lot of time and wastes gas. Moreover, some friends are impatient and often turn off the fire when the stew is not in place, resulting in a bad taste of beef. So, if possible, use a pressure cooker. This is the fastest way, and it's easy to stew beef very soft and rotten.
After the beef is put into the pressure cooker, the SAIC motor cooks it with high fire. The small hat on the pressure cooker can reduce the heat after it rotates quickly. I usually simmer for half an hour, and then steam can be released when the time comes. I like to eat soup directly, like thick soup and then pour it into a wok to stir fry and collect juice.
Don't put it-don't stew beef in cold water.
Beef is soaked in cold water first, then boiled in cold water, and then washed in warm water. The beef is still warm at this time. If stewed in cold water, it will quickly harden and greatly affect the taste. This stew is better than firewood without boiling water.
The correct way is to blanch the beef, add sugar or stir-fry it to color, and then add boiling water to stew it, so that the stewed beef is softer and worse.
Two don't put-don't put cold water when stewing.
No matter what pot you use to stew beef, remember to add enough water at a time. You can't add water or cold water when stewing. If it is added, it will make the beef firm and hard, and the taste will be more firewood. Some people worry that it is not good to add too much water. Actually, it's nothing. Even if you stew a lot of soup, it is good to take out the extra soup to cook noodles. There is no waste at all. In short, there can be more or less water.
Don't put salt too early.
Many people have the habit of cooking, and they should also put salt into the pot at the same time. This action is very consistent. If you want to cook delicious food, please get rid of this habit. Many dishes don't need to put salt too early, especially when stewing beef, you must put salt after the beef is soft and rotten. If you put salt too early, it will affect the final taste of beef and eat firewood.
Although salt was put in the end, it didn't affect the taste of beef at all. Don't worry about this, because beef stew is easier to taste after it is soft and rotten. After adding salt, simmer for ten minutes. It tastes soft and rotten, and it is rich in flavor.
Do you understand the above three things? Please be careful not to make any mistakes when you do it again. If you follow this method, you will succeed once. Try it quickly. So much for sharing. If you like me, please pay attention to me.