Is the stew hot or cold?
Okay, okay. There is nothing wrong with this title. If the stew wants to be delicious, it must have cold water!
Especially when stewing beef and mutton. Cold water is a necessary condition for making delicious stew!
When is the cold water used? Wrong use is the problem!
The correct answer is: cold water is used to soak meat!
Chopped pork, trotters and elbows, or whole beef tendon and lamb chops should be thoroughly soaked in cold water.
Meat pieces smaller than 5cm square are soaked in cold water 1 hour, and the water is changed for 2-3 times.
Soak the whole pig's trotters and elbows in cold water for 6-8 hours and change the water for 4-5 times.
If the tendon is cut, soak it in cold water for 3-4 hours and change the water for 4-5 times.
The whole lamb chop should also be soaked in cold water for 4-5 hours, and the water should be changed 4-5 times in the middle.
The general rule is this. How long it takes depends on whether the water is clear. If it is still blood red, it is necessary to repeat the process of changing water several times.
Stewed meat, be sure to use hot water!
Meat soaked in cold water must be baptized with hot water when it is stewed in a pot!
It's like taking three warms, one cold and one heat to make the body easily excrete toxins!
So is meat!
Cold water completely washed away the lead from the meat, leaving the most delicious taste, so how to leave this taste?
It depends on hot water, my Lord!
Stir-fry the seasoning, add the meat, cook the wine and add a bowl of hot water, so that the flavor and nutrition of the meat are all preserved.
There is a proverb in the chef world: hot water meat, cold water soup.
It is said that stewing meat with hot water can lock the flavor and nutrition in the meat. The meat is delicious. Cooking soup with cold water can make chicken, duck and fish release their respective umami and nutrition, and the soup is delicious.
Therefore, stew must use hot water!
Have you learned anything here?
Braised pork tips
1, cold water pork, don't use strong fire, don't add water in the middle;
2. When stewing beef, 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 meat and keep the meat delicious;
Generally speaking, you don't need hot water to cook whole chicken, whole duck and ribs (pork), but you can cook braised pork, small ribs and braised beef and mutton with hot water.
Stewed meat menu
Peasant-style stew
Ingredients: pork belly, it is best to choose three layers of fat and five layers of thin. Distiller's grains, onion, ginger, garlic, star anise, pepper, aniseed, Chinese toon, cinnamon, clove, soy sauce, sugar, salt and fried sauce.
1 pork belly cut into large pieces with a diameter of 8 cm. Chop onion, ginger and garlic.
Heat oil in a pan, add meat, stir-fry until golden brown, and remove.
3. Heat oil in a pot, add onion, ginger and garlic, stir-fry until fragrant, add meat, stir-fry until fragrant, add the above seasoning, add boiling water, onion and ginger, and simmer for 30 minutes.
Tip: when frying onion and ginger, don't paste the pot, just add the right amount of distiller's grains. If you don't cook this dish in the farmer's house, you can cut the meat into small pieces. If you consider fat intake, try to choose pork belly with more lean meat.
Braised kelp meat
The basic materials are lean pork 400g, laver 600g, soy sauce 100g, cooking wine 5g, refined salt 4g, sugar 7g, aniseed 2 petals, onion 15g, ginger slices 7g and sesame oil 8g.
This dish is rich in nutrition. Kelp is rich in iodine, calcium, phosphorus and iron, which can promote the growth of bones and teeth. It is a good dietotherapy health food for children, and can also prevent and treat iron deficiency anemia in children. Braised kelp meat has higher nutritional value and is suitable for children.
1. Wash the meat and cut it into 1.5cm square pieces with a thickness of 0.5cm; Wash onion and cut into sections; Sliced ginger; Wash kelp, boil in boiling water for 10 minute, and cut into small pieces for later use.
2. Put sesame oil in the pot, add sugar and stir-fry until brown, add meat, aniseed, onion and ginger slices, color the meat noodles, add soy sauce, refined salt and cooking wine, stir-fry for a while, add water (to the extent that the meat has not been eaten), bring to a boil with high fire, turn to low heat and stew until it is 80% rotten, and put it into the sea to stew together.
Features: kelp is crisp and fragrant, and the meat is soft and rotten.
According to the above method, you can make a very delicious stew. Oh, have you learned?