If the stew is cooked with strong fire, it will inevitably boil over, and the aroma substances in the meat are volatile and will inevitably run away. Protein in meat is denatured by heat, hardened and insoluble in water. At this time, the nitrogen-containing substances in meat will inevitably be released less. Because the nitrogen-containing substances in the meat are not transformed, the flavor will inevitably decrease, and the muscle fibers in the meat are not easy to boil, so it is better to stew the meat with a small fire.
Question 2: How to stew meat without being greasy or tender? When stewing meat, in addition to the general ingredients, add a cup of fragrant green tea. In this way, if the meat is stewed with tea for a long time, it will be crisp and fragrant with tea, delicious but not greasy. The way to stew meat is not greasy. First, heat the non-stick pan, and then put the pork belly skin down into the pan to dry. Immediately turn the fire to medium and small fire, fry until the pigskin is foaming and white, then turn the meat over and fry both sides of the meat. This means that you can turn up the fire and fry the fleshy noodles until they are slightly golden. Although I didn't oil it, the pork will oil itself and splash it on the oil star, so be careful in this step to avoid being burned by the oil star! Don't turn off the fire, pour some cooking wine while it is hot. At this time, you can hear the sound of "salad", turn the meat over, pour the soy sauce and hear the sound of "salad salad". Turn the meat over, so that the four sides of the meat are evenly stained with soy sauce, then go down and peel the ginger slices, onions (patted with a knife) and 4/5 bottles of cooking wine (just flooded with meat). Because the volatility of wine is far greater than that of water, 1/5 bottles of wine are left. Although in principle, we should try not to uncover the stew, but if we find that the juice in the glass cover is almost dry, we should immediately uncover more cooking wine! First, the practice of stewing meat: good pork belly, cut into pieces, put oil in the pot and heat it, fry the meat dry, add a little cooking wine, stir fry, add boiling water, add washed mushrooms, boil over high fire, and then burn it in a casserole with low fire (keep the water boiling) 1-2 hours, as long as you feel rotten. Second, the use of soy sauce: Cook pork belly, cut into pieces, heat oil in the pot, fry the meat dry, add a little Haitian soy sauce to color, add Haitian soy sauce without salt, then add better cooking wine, fry it, add water, submerge the meat, boil it, and then burn it in a casserole or iron pot with low fire (keep the water boiling). End. The method of stewing meat is 1. The first step in stewing meat is to choose natural meat. The best pork belly is fat and thin, and there is a lot of lean meat, but each piece must bring some fat. Cut the pork belly into cubes first, then marinate it with cooking wine and onion ginger, but add some soy sauce besides salt. (Required materials: onion, ginger, soy sauce, salt) The curing time should not be less than 15 minutes, and then the next step is the most critical (there are two methods for this step: one is skimming and the other is frying oil). The advantage of this frying method is to remove excess oil from the meat and lock in moisture. The next step is seasoning. Ginger and garlic can be sliced directly with the back of a knife, and onions can be directly tied. The remaining seasonings are salt, chicken essence, cooking wine, aniseed, cinnamon, soy sauce, pepper and sugar. 4. Just put the broth directly after the meat is fried, and other seasonings can be put together. Soup should be complete, and stew should be simmered. Besides other seasonings, I also add them. Moreover, meat can also ensure the fragrance of plum vegetables. After all the ingredients in the pot are added, they can be boiled with strong fire and then stewed with slow fire. After 5 or 30 minutes, the meat is crisp and rotten. Try inserting it with chopsticks. It's already fragrant at this time, so use the old color. Now you can use the fire to collect the juice. 6. When the soup in the pot is finished (be sure to leave some juice), add sesame oil. Achieve the best unity of color, fragrance and taste. Summary: The best materials to remove fishy smell are cooking wine and all kinds of spices, and the best materials to remove greasy smell are all kinds of oil-absorbing ingredients and seasoning materials, such as sauce, fermented bean curd, dried vegetables and vegetables. , increase the umami flavor, and choose the best soup, all kinds of fish and poultry bones stew together, so that all kinds of flavors blend, reaching the highest state of having both fish and bear's paw. Stewed papaya can relieve greasy hawthorn. The recipe of greasy Dongpo meat can also be solved. One material: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (beaten pine) 50g, soy sauce150 ... > >
Question 3: What should I put in the stew to make it less greasy? When stewing meat, in addition to the general ingredients, add a cup of fragrant green tea. In this way, if the meat is stewed with tea for a long time, it will be crisp and fragrant with tea, delicious but not greasy. Stewed meat is not greasy First fire, then fire.
Question 4: How to make stew not greasy? How to cook stew without being greasy?
First, cut the meat into squares with a thickness of more than one finger, and prepare seasonings such as ginger, star anise, garlic and pepper.
Put a little base oil and stir-fry the meat slowly in the pot. It takes 5-6 minutes to force the oil out of the meat, so that it doesn't taste greasy, and then take out the meat. Add a little oil to the pan. The oil is hot, stir-fry the meat with the seasoning. When it is slightly burnt, add rock sugar and stir constantly.
After the rock sugar is fried, stir-fry it for a few minutes, then color it with soy sauce and stew it in water. 5. Stew for at least 1 hour. The worse the meat, the better it tastes.
Question 5: How to get rid of greasy stew? Coke stew can get rid of greasy meat. It's best to stew or cook. If it is fried or roasted, it will increase the fat of the dish invisibly. When stewing meat, you might as well add some coke. There is baking soda in the coke, which has the function of softening meat and removing oil, and beer has a similar effect. Coke, in particular, is very suitable for oily meat such as pork and pig's trotters. It not only removes greasy food, but also sweetens it with bright color.
Question 6: How to stew meat fragrant but not greasy? Cut the meat into pieces and soak it in clear water. Stew the meat pot, add cold water, put the meat in, and the fire will force blood out. Turn down the heat and clean up the foam. Add garlic/pepper/onion/ginger/vinegar, star anise and cinnamon, but not much. Turn to medium or low heat, stew for half an hour and add salt. Preheat the wok, add a little oil, onion and pepper, stir-fry the meat until fragrant, take it out and stir-fry.
Question 7: How to stew meat fragrant but not greasy? The practice of small stew of beans introduces the cuisine and its function in detail: home-cooked recipes
Technology: Stewed bean stew making materials: Ingredients: pork elbow, potatoes and beans teach you how to stew beans and how to make delicious food;
1. First, remove the size of the meat, wash the elbow meat, cut it into 2cm square pieces, put it in a pot, add an appropriate amount of salt, chicken essence, pepper, soy sauce and about one-fifth of water, grab it evenly by hand, and marinate for 30 minutes, then add the whole egg liquid, and continue to marinate for about 15 minutes after grabbing it evenly, and add an appropriate amount of starch.
2. Cut the potatoes into hob blocks, wash the beans, remove the pedicels and break them into small pieces.
3. Add a little more oil to the pot, heat it, put potatoes in turn, oil the beans and take them out. 4. Leave the bottom oil in the pot, take out the processed meat, slide it open, and take it out after breaking.
5, another pot, add a little oil, saute shallots, ginger and garlic, star anise, add meat and cooking wine, stir-fry for a while, add enough water, simmer for about 15 minutes after the fire boils, add potatoes and beans, and continue to stew until cooked.
6. The method of stewing with salt, vinegar, soy sauce, chicken essence, sesame oil, coriander and lotus root was introduced in detail.
Taste: Salty and umami flavor technology: original lotus stew making material: main ingredient: pork (lean meat) 250g.
Accessories: lotus seed 30g, lily 30g.
Seasoning: cooking wine 10g, salt 3g, onion 10g, ginger 5g, monosodium glutamate 1g, vegetable oil 20g to teach you how to cook lotus root stew, and how to cook lotus root stew is delicious 1.
2. Wash the lily;
3. Wash the lean pork, blanch it with boiling water, take it out, wash it and slice it;
4. Stir-fry pork slices in wok, and then pour clear soup;
5. Cook the lotus seeds, lilies and various auxiliary materials together and stew until the meat is cooked.
Tips-Health Tips:
This product has the effects of nourishing yin, moistening dryness, moistening lung and tonifying kidney, and is suitable for patients with lung dryness and dry cough.
The method of stewed meat with Pleurotus ostreatus introduces the cuisine and its efficacy in detail: nourishing yin formula, anticancer formula and menopause formula.
Taste: Salty and umami flavor technology: stewed Pleurotus ostreatus stew: ingredients: Pleurotus ostreatus 300g, pork 150g (thin).
Seasoning: green onion 10g, ginger 5g, salt 3g, sesame oil 10g to teach you how to cook oyster mushroom stew, which is delicious.
2. Wash the pork and cut it into strips.
3. Put the pork and Pleurotus ostreatus into a casserole, add appropriate amount of water, sprinkle with chopped green onion and shredded ginger, first boil with high fire, skim off the floating foam, then simmer for 20 minutes with low fire, and add refined salt and sesame oil to taste.
Tips-Health Tips:
This dish can supplement polysaccharide, protein and inorganic salts, and is suitable for menopausal women.
Question 8: Stewed beef tastes greasy. What happened? Put more potatoes, dried beans and the like, and you won't be tired after absorbing oil.
Question 9: I want to eat stew. Lean meat can't be stewed alone, and it's too greasy to stew with fat meat. what can I do? With ribs, the meat near the bones is very thin and delicious. Don't use tenderloin stew, leg meat is better than tenderloin. Fry the ribs in the oil pan until both sides are golden, then add garlic, aniseed, vinegar and sugar, stir fry, and then add water to simmer. After cooking, add some soy sauce and salt. Be sure to collect the soup on high fire before cooking, and don't thicken it extra. Sugar can play a role in collecting juice.