When boiling beef with a small packet of tea leaves wrapped in gauze, beef rots very fast and tastes delicious.
boiled beef: in order to make beef stew fast, stew rotten, add a handful of tea (about the amount of a pot of tea, wrapped in gauze) with the cooking, meat quickly rotten and fresh flavor. Cook beef and other tough, hard meat and game birds, add a little vinegar can make it soft. Not rotten you come to me
Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "choose the meat on the road soup to be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the fire properly meat rotten". Selection of meat in general people always love to buy some parts of the bright red meat to do beef stew. In fact, this category to more suitable for stir-fry. If used for stewing, the meat is tight and firewood. Suitable for stewing many parts of beef, such as tendon, waist plate, bow mouth, chest, spine, etc., accounting for about 70% of the whole beef parts. These parts have tendons and skin, fat and thin, from the surface looks a little unattractive, not popular with customers, but as long as the practice is appropriate, after maturity is the meat puffy, both warm and rotten, fresh and flavorful. After the meat is selected, the first whole piece of rinse, remove the surface floating dirt; wipe clean and cut into walnut blocks, immersed in water for about half an hour, to remove to the blood impurities, fish out and standby, but do not tighten the meat with hot water or boiling water, otherwise the meat becomes old, not easy to stew.
Mixing soup: add enough warm water in the pot (to not over meat shall prevail, the pot kind of unlimited), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), with chopsticks to stir open, at this time the sauce dregs sink to the bottom of the sauce froth floating, with the Russian hedge to fish out the net dregs to remove the froth to ensure that the soup colored and not mixed. Mixing soup can not use soy sauce, because soy sauce contains bitter taste of sugar color, added to the soup after cooking, will make the broth is also slightly bitter, stewed meat flavor is greatly inferior. The amount of water should be added to the soup once, do not add water in the middle. If the soup is not enough, can only heat water or boiling water, can not add cold water, otherwise the open pot of meat meets the cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. After the soup is adjusted, then put the right amount of salt.
Put the ingredients :Put the cut and cleaned beef into the pot, and then put the ingredients. Generally, there are cloves, cinnamon, sweet licorice, peppercorns, dashi, cumin; or peppercorns, dashi, cinnamon. No matter what ingredients are used, green onion, ginger and garlic are essential. Some orange peel can also be added. If 2.5 kilograms of meat shall prevail, the amount of ingredients can be used 20 peppercorns, 4 to 5 daimyo, 3 to 4 pieces of cinnamon, 3 to 4 pieces of green onion inches long, 3 to 4 sections,.... Ginger 1 cut (do not cut off), garlic 4 to 5 cloves. These ingredients together in a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times.
Fire :Ingredients into the pot that is covered with a lid, depending on its big open lift the lid open pot stew, by means of the smell of blood evaporate away. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the beef is soft and rotten texture, the soup is beautiful color and freshness, the aroma of the nose.
Using a pressure cooker to stew beef, the effect is also very good, as long as you master the fire on the line. That is, after opening the pot on high heat, deflate for 5 minutes, fasten the safety valve, 20 minutes after the change to medium heat, and then after 20 minutes can be.
PS:1. Cooking old beef, if you buy more beef, you can in the first day of the pot, to the beef coated with a layer of dry mustard, cooking when the meat first rinsed before the pot. Beef cooked in this way is not only easy to cook, but also tender. Cooking with some wine or vinegar will cook it faster.
2. Cooking beef, first sew a gauze bag, put a small amount of leaves, the bag tied, into the pot with the beef stew, so that the beef cooked quickly, the flavor fragrant.
3. Cooking beef (lamb), put two or three shelled walnuts and or a few hawthorn, not only cooked fast, and go stink.
4. braised beef, add a small amount of potherb mustard, can make the meat flavor.