Can I put lemon in beef stew? Yes, but don't put too much. Citric acid can make beef tender, rotten and fishy.
When cooking food with fishy smell, you can put fresh lemon slices or lemon juice into the pot before taking it out, which can remove the fishy smell and get tired.
Lemon peel is rich in aromatic volatile components, which can promote fluid production to quench thirst, relieve summer heat, stimulate appetite and strengthen the spleen.
Lemon is rich in vitamin C, which has many functions such as antibacterial, anti-inflammatory and enhancing human immunity.
Lemon has a strong antioxidant effect, which is very effective in promoting skin metabolism, delaying aging and inhibiting pigmentation.
How much lemon to put in beef stew depends mainly on personal practice. Different practices have different amounts of lemons, generally one can be used.
Stewed beef with lemon and vanilla Ingredients: beef tendon 500g.
Accessories: onion 1, onion 2, rosemary 1, basil 1, thyme 1, fragrant leaves 2, pepper powder 1, black pepper, broth, olive oil, 30ml of white wine and lemon 65438+.
Steps:
1. Wash the beef and cut it into large pieces.
2. Peel and shred onions and shallots, wash and drain herbs.
3. Put a proper amount of olive oil in the pot and heat it. Add beef and stir-fry until it changes color.
4. Add shredded onion and stir-fry until cooked and soft.
5. Pour in white wine and broth, without beef.
6. Add lemon peel, lemon juice, vanilla, fragrant leaves, Chili powder and fennel.
7. After boiling, turn to low heat, cover the pot and simmer for 1.5 hours.
8. Add appropriate amount of salt and black pepper and continue to stew for 5 minutes.
Greek lemon beef stew ingredients:
Material: 800g beef tendon.
Accessories: onion 1.
Composition:
2 lemons, 1 cup of white wine, 1 teaspoon of thyme, 1 teaspoon of crushed basil, 1 teaspoon of Euler gong, 1 teaspoon of black pepper, 1 teaspoon of red pepper powder, 2-3 laurel leaves, a little olive oil, and a little bit of red pepper.
Steps:
1. Wash the beef and cut it into large pieces, about 5X5 or 3X7.
2. Squeeze the lemon juice and cut the lemon peel.
3. Pour olive oil into the hot pot and fry the beef until the surface is colored.
4. Put the beef aside, put shredded onion on the empty side and stir-fry until it is cooked and soft.
5. Pour in white wine. After boiling, pour in lemon juice and a pinch of lemon peel.
6. Add water until the beef has not passed, add all spices and 1 teaspoon salt, bring to a boil, turn the heat down, and cover the pot.
7. Stew for about 1.5~2 hours until the beef is soft and rotten but not broken.
Tip:
1. When cooking in hot weather, remember to turn on the range hood to speed up the exhaust of hot air. Also close the kitchen door to prevent the hot air from reaching the living room, resulting in the situation of not wanting to eat before cooking.
Taste it before turning off the fire. If it is too sour, you can add some sugar, but not too much. It is not good to turn into sweet and sour beef. This lemon is very big, so the soup is very sour. Two teaspoons of sugar were added to neutralize the sour taste, but it was not sweet.
3. Sprinkle some lemon dander before eating, it will taste better ~ ~
Beef stew tips 1. Adding some acidic fruits or vegetables to beef stew can also make beef stew tender, smooth and delicious, such as apples and tomatoes. Papaya, in particular, contains natural meat softeners, which can definitely make beef tender when used to stew beef.
2. Wrap a little tea or some leaves in clean gauze and cook them with beef, which will not only make the meat cooked quickly, but also make the flavor obvious.
3. Put two or three hawthorns, two or three walnuts with shells or seven or eight radishes when stewing beef, which can also make beef soft and rotten faster and remove the fishy smell of beef itself.
4. Add some white wine to the pot and stew it according to the ratio of 1 kg beef: 2-3 tablespoons white wine or 1-2 tablespoons vinegar, which can make the beef more tender and delicious.