1, cut the meat a little bigger. Beef contains fresh nitrogen-containing substances that can be dissolved in water. The more the meat is released during stewing, the stronger the flavor of the broth will be, and the fragrance of the meat pieces will be relatively weakened. Therefore, the meat pieces should be cut appropriately to reduce the escape of fresh substances in the meat, so that the meat tastes more delicious than small pieces of meat;
2, don't always cook with strong fire. Because, firstly, the meat pieces encounter sharp high fever, and the muscle fibers become hard, so the meat pieces are not easy to boil;
3. When stewing, it is best not to uncover the lid frequently, which will not only cause temperature changes, but also the aromatic substances in the meat will evaporate with the water vapor during fierce cooking, which will reduce the fragrance;
4. In the process of stewing, it is best to add enough water at one time and add less water. It is better to let the water overflow slightly, so that the beef soup will taste more mellow in the end;
5, it is necessary to add water, it is best to add boiling water. Beef contains a lot of protein and fat. When it is cold, the temperature of the soup changes, the protein will solidify, and the surface gap of the meat bones will shrink, which is not only difficult to burn, but also reduces the umami flavor, so you can only add boiling water;
6. Don't add salt too early. Adding a little dried hawthorn slices and vinegar to braised beef can make the meat more easily stewed.
7. One of the best partners of beef is onion. Adding a little onion to burn together can not only remove the fishy smell of meat, but also make beef more delicious.
Homemade menu
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A complete collection of beef practices
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Food question and answer
Dear chefs, I want to learn braised beef Muslim restaurant