When stewing beef, you should apply boiling water, not cool water, because boiling water can make the surface protein of beef and mutton coagulate quickly, avoid the carbohydrate outflow in the meat, and maintain the delicious meat flavor.
Wong fire baked open, unlock the outer cover and stew for 20 minutes to remove the odor, and then cover, change to micro-fire, so that the frying surface on the floating oil to maintain a certain temperature, in order to have the efficacy of stewing.
In the whole process of cooking, salt should be put into the late, the water needs to be filled at once, if you find that the water is too little, you should add boiling water.
The day before cooking the meat, the first with mustard sauce on the surface of the meat, before cooking the meat to cool water to wash off, so that not only cooked quickly, and the meat is tender.
Put a small amount of tea leaves wrapped in a sand cloth, put it into the stove and cook with beef and mutton, the meat is not only cooked quickly, and the flavor is fragrant.
Add some wine or vinegar (according to the proportion of 2-3 tablespoons of wine or 1-2 tablespoons of vinegar to 1KG of beef and mutton) to stew beef, which can make the meat more smooth and tender.
Putting a lot of hawthorn berries or a few pieces of bok choy into the meat makes the beef and mutton cook faster and gets rid of the odor.
2 "clever stew beef
Some people think that "stew beef, delicious not very good to do". In fact, it will not be too difficult, some people summarized as: "Selection of meat gate fengshui soup should be wide, dry yellow sauce with less salt; spices is how much to put together, cooked properly meat flavor rotten". Selection of meat in general always love to buy some of the location with bright red stockings heels to do beef stew. In fact, this category to more suitable for oil explosion. If used as a stew, the meat texture is tight bite not rotten. Suitable for stewing many parts of beef, such as tendon, waist pole, bow mouth, breast, outer spine, etc., accounting for about 70% of the position of the whole beef and mutton. This position has tendon and skin, fat and thin two colors, from the surface looks some not good, will not be warmly welcomed by consumers, but if the method is appropriate, perfect after the meat texture fluffy agent, both warm and rotten, fresh and delicious. Meat selected, first a block of cleaning, remove the surface layer of floating dirt; cleaned and cut into walnut blocks, soaked in cold water for about thirty minutes, remove the blood to the residue, fish up and reserved, but do not use boiling water or boiling water tight meat, otherwise the meat texture of the aging, is not easy to cook rotten.
Mixing soup: add enough warm water in the pot (in order to not over meat as a standard, the pot type is not divided), put the appropriate dry yellow sauce, alias "inside the ride" (500 grams of meat, 50 grams of sauce can be), stirring with chopsticks to open, this time the sauce dregs sinking down, the sauce froth upward, with the Russian hedge to fish net dregs remove the froth to ensure that bone broth colored plates and not mixed. Adjustment soup can not use soy sauce, because soy sauce with a taste of slightly bitter fried sugar color, add soup cooked, will make the bone broth is also a little bitter taste, stewed meat flavor is slightly inferior. Soup water flow should be filled at once, not halfway to renew the water. If the soup is not enough, only add warm water or boiling water, dry can not add cold water halfway, otherwise the boiling meat meets the cold water, easy to make the meat surface tightening, heat is not easy to internal transmission, the meat texture will become more and more hard and skin, not very chewy. The soup is well adjusted, and then put the appropriate salt.
Superior ingredients: cut and cleaned beef and mutton in the pot, and then put the spices. General condiments are clove flower, aniseed, sweet licorice, mace, aniseed, fennel; or mace, aniseed, aniseed. Regardless of which condiments are chosen, onion, ginger, and garlic are indispensable. You can also add some orange peel. If 2.5Kg of meat as a standard, the amount of spices can be used with 20 pieces of mace, anise 4 to 5 pieces of fennel, anise 3 to 4 pieces of fennel, green onions inch-long 3 to 4 segments, ginger 1 piece of lipstick (do not need to be cut off). Ginger 1 piece of the wound (do not have to break), garlic 4 to 5 cloves. This kind of spices together into the pot, you can put mace, aniseed, aniseed into a sand cloth bag, can and use 2 to 3 times.
Cookiness: spices under the pot that cover the lid, depending on its big open fall lift off the lid open pot stew, and thus the fishy odor volatilization. 20 minutes and then cover the lid, change to slow fire small open, 3 bells up and down can be stewed, beef and mutton material is warm and rotten, soup beauty looks fresh, sweet and delicious. Application of pressure cooker beef stew, the actual effect is also very good, if you grasp the degree of cooked. That is, after the fire boiled, deflated for 5 minutes, buttoned up the valve, 20 minutes after the change to a low fire, and then after 20 minutes can be.
Cooking old beef and mutton: If you buy more beef and mutton, you can enter the pot on the first day, to the beef and mutton coated with a layer of dry mustard sauce, cook the meat first cleaned before entering the pot. That way, the beef and mutton will not only cook easily, but also become tender. When cooked with some wine or vinegar, it will cook quickly. When cooking beef, first sew a tea bag, put in a small amount of green vegetable leaves, tie the bag tightly, put it into the pot with the beef and mutton stew, so that beef and mutton cooked quickly, the flavor is fragrant. Cooking beef (mutton), put two or three shelled walnuts and hawthorn berries, not only cooked quickly, and goat stink. Braised pork ribs, add a small amount of mustard lumps, can make the meat flavor delicious.