When stewing beef, we should use hot water instead of cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.
After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing.
In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water.
The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.
A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious.
So beef will
Soft rot
The formula of beef stew: 1. Meat selection: stewed beef is suitable for beef ribs, stewed with iron frame, rich in oil, tender and tender, and full of flavor.
2. Interrupting the fiber: directly interrupt the fiber with a loosening needle or a loosening hammer. You can also use the back of a Chinese kitchen knife to pat the meat or the side of the knife to pat the fascia of the meat to unfold. Stewed beef will be soft and rotten.
3. Add honey or red wine: These two foods contain enzymes and proteases that break down animal proteins, which can soften beef.
4. Add sugar and vinegar: Because sugar and vinegar will destroy the cell structure of beef and make its meat soft and rotten.
5. Add hawthorn: You can simply put one or two hawthorn in the stewed beef, because hawthorn contains a certain amount of lipase and maslinic acid, which can promote the decomposition of fat and improve the activity of proteolytic enzymes, while the main components of meat are protein and fat.
6. Use beer instead of water: The approximate ratio is two Jin of beef and a bottle of beer, which makes it easy to stew the beef.
7. Beef stew in pressure cooker: First, simmer the beef brisket, add boiling water to the pressure cooker, and cook for 40 minutes after SAIC. The brisket will be soft and delicious, with endless aftertaste.
8. Stewed beef in casserole: Casseroles generally need to be stewed slowly, and the stewed beef is soft and delicious.
Stewed beef is the most taboo for two seasonings: stewed beef is the most taboo for pepper and aniseed.
First of all, the taste of pepper and aniseed is very heavy, which masks the taste of beef; In addition, the yellow beef we often eat is generally warm food, while the two kinds of food, pepper and aniseed, are hot. Stewing together is easy to aggravate the heat of beef, and eating too much is easy to get angry. Therefore, it is best to stew beef with potatoes, tomatoes, celery, parsley and other vegetables.