Beef stew three put is put in the water to soak blood, put acidic ingredients, put a can of beer; a not put is not put cooking wine.

I, stewed beef "3 put"

1, put in clear water soak blood water

No matter which part of the beef, after buying back from the market, should be put in clear water soak blood water, if the beef is larger, you can first cut into small pieces, and then add a sufficient amount of water and soak it for one or two hours. This can effectively remove the dirt in the beef, and the stewed beef does not have a fishy odor. When soaking the beef, you can use both hands to repeatedly scrub the beef and squeeze out the blood, and the water used to soak the beef should also be changed every ten minutes until the water becomes clear.

2, put acidic ingredients

Stewing beef, often add some acidic ingredients to the pot, such as hawthorn, hawthorn slices, tomatoes or lemon juice, because these acidic ingredients can not only remove the odor, but also make the beef tissue more soft, add these ingredients, stewed beef is not fishy, not stinky, soft, not faggot, meat flavor, and do not need to simmer for a long time. Usually about 40 minutes, the beef is soft and rotten.

3, put a can of beer

Beer is a natural material for stewing meat, more than the wine to be used much better, beer has a light grain flavor, in the process of stewing meat can make the meat soft and rotten, but also play a role in removing the odor and the role of aroma, generally in the stewing of beef, stewed spare ribs, stewed chicken or stewed fish, can be put in a can of beer, beer, beer in the heating process, the alcohol and the acidic material in the beef broth. acidic material in the beef broth to produce a chemical reaction, will give birth to a more fragrant flavor.

Two, beef stew "1 not put"

1, do not put wine

Wine can play the role of fishy, but with wine stew beef, alcohol volatilization, the pot is left in the wine in the "material" of the flavor. The flavor of fresh beef, in fact, only rely on onions and ginger, and hawthorn or tomato flavor, can let the beef itself flavor release, added wine will only make the flavor more complex, lost the original flavor of beef.

Tomato beef practice:

Materials prepared: beef, tomatoes, ginger, scallions, oil, tomato salsa, beer, water, soy sauce, salt, sugar, pepper and so on.

1, the beef cut into pieces soaked in blood, and then cold water in the pot, blanch and then remove the blood, blanch until the beef color white, fish out of the control of cold water standby.

2, tomatoes washed and peeled cut into small dices, and then cut some ginger and scallion.

3, the pot of oil heating, put onion and ginger stir fry flavor, and then into the beef pieces stir fry a little, and then into the tomato diced.

4. Stir-fry the tomatoes over high heat until they become watery, then add 2 tablespoons of tomato salsa to enhance the flavor. Add a can of beer and bring to a boil over high heat. If there is not enough broth, add a little more water and drizzle in 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, and an appropriate amount of pepper.

5, cover the pot and turn on low heat for 40 minutes, you can also use the pressure cooker stew, stew until the beef is soft and rotten after the soup thicker, and then according to the salinity to judge whether you need to make up some salt. After the pot sprinkled with green onions and parsley can be eaten, the soup in the rich tomato flavor, used to soak the rice especially fragrant.