Add these four things and it will be cooked in half an hour. Beef stew is a dish that many people like very much. Almost every household will stew a pot of warm beef in winter. Compared with mutton, beef may be welcomed by more people because it tastes better and is more chewy. Stewed beef is delicious, but if you want to stew beef delicious, you should also pay attention to mastering skills. How does beef quickly become soft and rotten?

This is something that many people don't know or how to do. In fact, when you stew beef, you only need to add four things to make it soft and rotten. You can stew it in half an hour and enjoy the delicious beef. Let's see which four things are.

First kind

Hawthorn slices: When stewing beef, you should pay attention to adding some hawthorn slices to beef soup. Hawthorn slices have a good effect, which can make stewed beef taste soft and rotten, especially delicious.

The second type

White vinegar: When you stew beef, if you can add a few drops of white vinegar, white vinegar can soften the meat quality and stew beef quickly. Don't worry about the sour taste of stewed beef after adding white vinegar, just add a small amount of white vinegar, which has no effect on the taste of beef.

The third kind

Beer: When you stew beef, you can also add some beer. What is the principle of beef stew with beer? In fact, this is also because wine can soften meat. Beef stew with beer can be made directly in half an hour. Beer stewed beef can not only soften the meat quality, but also make the stewed beef particularly soft and rotten. Another advantage is that it can remove the fishy smell of beef and increase the flavor of beef. Many people will find that beef has a strong fragrance when they eat it, so stewed beef is definitely not very delicious. Just add a little.

The fourth kind

Add tea bags: When stewing beef, if you are worried about not being soft or rotten and want to shorten the time of stewing beef, you can actually stew beef with tea bags for about 20 minutes, and then stew beef formally. No matter what kind of tea bag, stew it with beef for 20 minutes. Take out the beef and put it in the pan. Adding water and stewing will make beef soft and rotten more easily.

Extended data

Beef is a very nutritious meat. Stewed beef is a method that many families choose to cook beef. You can make it once, put it in the refrigerator and eat it many times. In addition, children often eat beef to enhance bone development.

Steps and precautions of beef stew

1. We should clean the beef before stewing it. After washing several times, put it in a pot filled with boiling water and blanch the blood. We can also pour a proper amount of cooking wine to remove fishy smell and kill some bacteria on beef. Prepare the seasoning you need and choose it according to your favorite taste. 2. The process of curing beef is also very important. Cut the cleaned beef into pieces, add ginger slices and shallots, add star anise, star anise, dried tangerine peel and other seasonings, and spread them evenly on the beef slices. You can also rub the beef with your hands a few times to "massage" the beef.

Remember to stew beef in hot water when you stew beef. Because cold water will lose the nutrients of beef and affect the taste and taste of stewed beef. If there is less water in the pot when cooking again, the water added should also be hot water, and it is best to add enough at one time.

4. In the process of stewing, after the water is boiled for the first time, it should be changed from a big fire to a small fire, and it is best to pour a proper amount of white wine to make the beef feel fresh and delicious. Finally, add seasonings such as salt. Adding radish slices properly can make stewed beef more delicious.

Nutritional value of beef

Beef is rich in protein, fat, vitamin B, nicotinic acid, calcium, phosphorus, iron and cholesterol. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance.

1. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus contributing to the recovery of your body after intensive training.

2. Beef is low in fat, but rich in conjugated linoleic acid. Potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports.

3. Beef contains vitamin B 12, which is very important for cell formation. The function of red blood cells is to supply oxygen to muscle tissue. Vitamin B 12 can promote the metabolism of branched-chain amino acids and provide energy for high-intensity training.

Beef contains zinc and magnesium. Zinc is an antioxidant, which helps to synthesize protein and promote muscle growth.

How to choose delicious beef

1. Look at the color: fresh beef muscles are shiny, red is uniform, and fat is white or light yellow; Deteriorated beef muscle is dull in color and fat is yellow-green.

2. Stickiness: Fresh beef looks slightly dry or has an air-dried film, which is not sticky and has good elasticity; Deteriorated beef looks sticky or extremely dry, and new slices are sticky. After pressing with your fingers, the depression can't be recovered, leaving obvious marks.

3. Smell the smell: fresh beef has the taste of fresh meat; Deteriorated beef has a bad smell, even a bad smell.

4. Distinguish between old and tender beef: old beef is dark red in color and thick in meat; Tender beef is reddish in color, firm, thin and elastic.

Write at the end:

We must never put salt in our daily beef cooking, because beef will be particularly difficult to cook after adding salt. The correct way is to wait until the beef is out of the pot before adding seasonings such as salt. If you want to make the seasoning in beef stronger, you can cook it for a while after adding the seasoning. It takes about three to five minutes for the seasoning to completely enter the beef, which will taste better. That's what I want to tell you today.