Boiled water should be used when stewing beef, not cold water, because boiled water can quickly solidify the surface protein of beef and mutton, avoid the outflow of carbohydrates in the meat, and keep the meat delicious.
After the fire, remove the cover and stew for 20 minutes to remove the odor, then cover it and turn it to a small fire to keep the oil slick on the fried noodles at a certain temperature to achieve the effect of stewing.
In the whole cooking process, the salt should be put in the later stage and the water should be filled up at one time. If there is too little water, add boiling water.
The day before in cook the meat, first wipe the surface of the meat with mustard sauce, and then rinse it with cold water before cook the meat. This will not only cook quickly, but also make the meat tender.
Wrap a small amount of tea with emery cloth and put it in the furnace to cook with beef and mutton. This meat not only cooks quickly, but also tastes delicious.
Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar according to beef and mutton1kg) to stew beef can make the meat more smooth and tender.
Putting a lot of hawthorn fruit or a few carrots in the meat will make the beef and mutton cooked quickly and smell bad.
2 "Clever Stewed Beef"
Some people think that "beef stew is delicious and not easy to cook". Actually, it's not too difficult. Someone summed it up as: "Choose a wide Feng Shui soup at the entrance of the meat, and add less salt to the dried yellow sauce;" How much seasoning to put, the degree of maturity is appropriate, and the meat tastes bad. "When choosing meat, most people always like to buy some places with red stockings and high heels to make beef stew. Actually, this direction is more suitable for oil explosion. If it is used for stewing, its fleshy ground will be tight and will not rot. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and outer ridge. It accounts for about 70% of all beef and mutton. This position is full of muscles and skin, fat and thin, ugly on the surface, and will not be warmly welcomed by consumers. But if done properly, it will be a fleshy leavening agent after perfection, which is both mysterious and rotten, delicious and delicious. After selecting the meat, wash the whole piece first to remove the floating dirt on the surface; Wash the walnut kernel, cut it into pieces, soak it in cold water for about 30 minutes, remove the dirty blood residue in the middle, and pick it up for later use, but don't use boiling water or boiling water to tighten the meat, otherwise it will get old and difficult to cook.
Soup-making: Add enough warm water (no matter what kind of pot it is), add appropriate amount of dried yellow sauce, alias "built-in" (500g meat, 50g sauce is enough), and stir with chopsticks. At this time, the sauce residue sinks and the sauce foam rises. Remove the foam from the residue with hedges to ensure that the colored plates of bone soup are not mixed together. You can't mix soup with soy sauce because soy sauce has a slightly bitter fried sugar color. Adding it to the soup will make the bone soup a little bitter and the stew taste a little worse. The flow of soup should be filled at one time, and water cannot be continued halfway. If the soup is not enough, only add warm water or boiled water, and never add cold water halfway. Otherwise, when cook the meat meets cold water, the surface of the meat will be folded more tightly, and the heat value will not be easily transferred to the inside, so the meat will become harder and harder, and there will be no chewiness. After the soup is mixed, add the right amount of salt.
Feeding: put the cut and washed beef and mutton into the pot, and then add the seasoning. General condiments include clove, star anise, sweet licorice, pepper, star anise and fennel; Or pepper, star anise, star anise. No matter which seasoning you choose, onion, ginger and garlic are indispensable. You can also add some orange peel. Based on 2.5Kg meat, the amount of seasoning can be 20 slices of pepper, 4-5 slices of star anise, 3-4 slices of star anise, 3-4 slices of onion, 1 slice of ginger (without shredding) and 4-5 slices of garlic. Put this seasoning into the pot together. You can put pepper, star anise and star anise into a sandbag and use it for two or three times.
Maturation: cover the seasoning when it is put into the pot, lift it and stew it, so as to volatilize the fishy smell. After 20 minutes, cover and simmer for 3 hours. Beef and mutton are rotten, and the soup is delicious, sweet and delicious. The application of beef stew in pressure cooker has a good practical effect. If the heat is well controlled, it is to let off gas for 5 minutes after the fire boils, fasten the valve, switch to low heat after 20 minutes, and wait for 20 minutes.
Boil old beef and mutton: If you buy a lot of beef and mutton, you can spread a layer of dry mustard sauce on the beef and mutton cooked on the first day, and then wash the meat before cooking. The beef and mutton thus solved is not only easy to cook, but also fresh and tender. Add some wine or vinegar when cooking, and it will be cooked soon. When cooking beef, sew a tea bag, put a small amount of green leaves, tie the bag tightly, and put it in the pot to stew with beef and mutton, so that beef and mutton will cook quickly and taste delicious. When cooking beef (sheep), put two or three walnut kernels with shells and or a few hawthorn fruits, which not only cooks quickly, but also removes the fishy smell of sheep. When braised pork ribs, add a small amount of mustard bumps, and the meat is delicious.