There are many ways to eat beef, which can be fried with seasonal vegetables, marinated and cut, and sliced, pickled and baked. Of course, the simplest and most homely way is to stew beef, put it in a pot and mix it with rice and noodles. Adding potatoes and carrots to the remaining soup is another delicious pot. Recently, there has been no shortage of food at home, and the elderly and children are in good health.
Speaking of beef stew, many friends around me complain that the food cooked at home is always not as delicious as the restaurant's, or the meat is old and the taste is strange, and it is always unsuccessful. In fact, besides washing, soaking and blanching beef stew before stewing, the choice of seasoning is also very important, because seasoning not only plays the role of removing fishy smell and seasoning, but also softens the fiber tissue of beef stew, which can make beef stew more soft and rotten. Of course, some seasonings are not suitable for putting, otherwise it will not only improve the flavor and taste, but will cover up the freshness of beef and ruin a pot of beef. Let's share with you the choice of seasonings when stewing beef, and remember "three releases and three releases". Let's take a look!
hawthorn
Hawthorn is a common food in our life. It tastes sour, and it's time to go on the market recently. It can not only be eaten directly, but also be used to stew meat. Hawthorn contains organic acids, which can soften the crude fiber in beef, thus making beef soft and rotten. At the same time, the fruit flavor of hawthorn itself can also play a role in relieving boredom and increasing fragrance. Of course, the taste of hawthorn is short-lived, so we can also prepare some dried hawthorn at home and put some on it every time we stew beef. It should be noted that the amount of hawthorn should not be too much. Generally, 4-5 slices of dried hawthorn can be put in a catty of beef.
beer
Beer is an essential drink for many families, which brings people pleasant enjoyment. Besides drinking directly, beer is often used for cooking. Fermented beer contains a lot of enzymes, which can soften beef and make it more delicious and tender. In addition, the boiling point of beer is relatively low, and it is easy to volatilize when heated at high temperature, thus taking away the flavor of beef. At the same time, the wheat flavor in beer can also add flavor to beef and relieve boredom.
black tea
Tea is an ancient drink in China. Adding some black tea to beef stew can achieve unexpected results. Alkaline substances in black tea can decompose beef fiber, accelerate the maturity of beef and make it soft and rotten. At the same time, the dark red color of black tea itself can make stewed beef more red and appetizing. In addition, the fragrance of black tea itself can play a very good role in relieving boredom.
Eight angles
Star anise, also called aniseed, is a very important seasoning in our kitchen. Adding star anise in cooking can play a good role in enhancing fragrance. However, it is not suitable to add star anise when stewing beef, because the flavor of star anise is very heavy, which will mask the taste of beef itself and make beef taste strange. Moreover, after adding star anise, the stewed beef will become hard and firewood, and it is best not to put it.
Sichuan pepper
Zanthoxylum bungeanum not only has a strong and lasting fragrance, but also has a hemp flavor, and it is very strong, which is unacceptable to many people. When stewing beef, it is best not to add pepper, because its own hemp flavor will take away the umami flavor of beef itself, so that beef tastes no different from other dishes and has no characteristics.
cinnamon
Cinnamon is a commonly used seasoning when stewing meat, but its own "fragrance" is relatively strong and it is not suitable for stewing with beef, otherwise the umami flavor of beef itself will not be released, and the time for stewing beef will be longer. If cinnamon is added to stew, it will also affect the color of meat, which will make the stewed beef darker and affect appetite.
Let's share with you the practice of home-cooked beef stew:
Ingredients: 2 kg of beef ribs, 2 slices of fragrant leaves, scallion 1 root, appropriate amount of ginger, half root of onion, soy sauce 1 spoon, 2 tablespoons of beer, 4 slices of black tea 1 bag, and appropriate amount of salt.
1, it is best to choose beef stew with fat and thin, such as beef brisket or beef tendon, so that it is delicious to stew. Cut the beef into pieces, which can be slightly larger, because it will shrink after stewing. Then add clean water and soak for more than 2 hours. During this period, pay attention to changing the water 2-3 times to remove the blood and fishy smell of beef.
2. Put the beef into the pot, add the ginger slices and add the right amount of water. Bring the fire to a boil and continue to cook for 5 minutes until no floating foam continues to precipitate. Then take out the beef and wash it with warm water.
3, the pot is hot, add beef, stir fry quickly, stir fry oil, then add onion ginger slices and onion stir fry, then add soy sauce and soy sauce to cook until the color is the highest.
4. Pour the fried beef into the pressure cooker, add the right amount of hot water, the amount of water can be more or less, and many people like beef soup. Add beer, fragrant leaves, dried hawthorn and black tea wrapped in gauze, cover the pot, and select the stew function key.
After stewing, add appropriate amount of salt according to the salinity of the soup. The beef stewed in this way is soft and rotten, soft and rotten. Used for bibimbap, soup is also very nutritious and delicious.
Molly has something to say.
When stewing beef, salt should not be put too early, which will not only shrink the beef and make it difficult to cook, but also easily produce harmful substances when heated at high temperature for a long time, which is not good for the health. Pay attention when cooking.