1. Put cold water into the pot

Beef should be cooked in cold water. After the water boils, when the cold beef touches hot water, the meat will rot more easily and taste better. After boiling over high heat, uncover the lid and simmer for 20 minutes to remove the odor, then cover and switch to low heat to keep the oil floating on the soup surface at a certain temperature to achieve the simmering effect. At the same time, during the cooking process, salt should be added late and water should be added enough at one time. If the water is found to be too little, boiling water should be added.

2. Stew with tea

The day before stewing the meat, apply mustard on the meat surface and wash it off with cold water before stewing. This will not only cook it faster, but also The meat is fresh and tender. When stewing beef, you can wrap some tea leaves in a clean white cloth and cook it together. This will make the beef rotten easily and have a special aroma.

3. Add wine or vinegar

Add some wine or vinegar to the beef stew (2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar per 1 kilogram of beef) to stew the beef. These two things can soften the meat. When it comes to meat that is not easy to stew, you usually need to add some.

4. Add hawthorn or radish

Adding some hawthorn or radish can make the beef cook faster and remove the odor.

The secret of stewed mutton

The biggest advantage of stewed mutton is that you can eat meat and drink soup. Boiled meat soup is very nutritious and is a good way to nourish the body. Moreover, after the mutton is stewed, it becomes more cooked, tender and easy to digest. If appropriate Chinese medicine or nutritionally complementary foods are added to the stew, the nourishing effect will be even greater. Such as angelica mutton soup, wolfberry mutton soup, astragalus mutton soup, mutton radish soup, mutton tofu soup, pig trotters and mutton soup all fall into this category.

The biggest advantage of stewed mutton is that the mutton soup is very delicious. Some people don’t even like to eat mutton, but they are obsessed with mutton soup. Moreover, mutton soup is warm and nourishing, so it is very suitable for the winter season~

1. Add radish to remove the smell

When cooking (stewing) mutton, add a large white radish and drill a few holes into the radish to remove the mutton smell. Chop the fresh mutton (or mutton rib meat) into pieces, cut the green radish into hob pieces, add the washed pieces of meat after the water boils, the water should cover the mutton, remove the foam, add a small amount of vinegar to remove the smell, and put in the cut pieces Scallions, ginger slices, appropriate amount of Sichuan peppercorns (Sichuan peppercorns taste better), a few wolfberries, stew over slow fire; then pour in the chopped green radish, and add a small amount of coriander according to personal preference. When the radish is cooked and soft, Add appropriate amount of salt.

2. Add star anise

Stewed mutton generally must be added with star anise. Star anise is added as soon as the meat is put into the pot. Its aroma can be fully hydrolyzed and dissolved into the meat, making the meat taste more mellow. It can remove fishy smell and other odors, add aromatic smell, adjust the taste, and increase appetite

3. Put it in cold water

Like beef stew, mutton also needs to be put in cold water and boiled. After that, remove the foam, add condiments such as ginger cooking wine and simmer for 3 hours.

4. Add Chinese medicinal materials

The mutton soup is best to add some Chinese medicinal materials, such as angelica. , wolfberry, and astragalus, this kind of soup has both nutrition and health-preserving effects, and has a greater nourishing effect