When it comes to meat, if you want to eat happily, you must "stew". But if you want the stew to be authentic and delicious, you can't do it without two brushes. Let's share with friends how to make a delicious and authentic stew.
1, raw materials should be fresh
As the saying goes, "a clever woman can't cook without rice." If you want to stew the meat well, you should first choose the meat well.
Choose fresh meat. Under normal circumstances, the fresh flesh color is bright and elastic when pressed.
2, stew utensils are exquisite
Many people may not care much about the stew utensils. In fact, this is the taboo of stew. It is suggested that you choose casserole when stewing meat. Although the stewing time is longer, the meat can be fully savored, and the protein in the meat can also be fully decomposed.
3, ingredients should be sufficient
Zanthoxylum bungeanum, aniseed, fragrant leaves, cinnamon, ginger, garlic, green onions and other stew materials can not be less.
These auxiliary materials can not only cover up the fishy smell of meat, but also blend the fragrance of ingredients into the fat of meat, making the taste of meat richer.
4. Blanch the meat before cooking.
Many people can't figure out whether to use cold water or hot water for blanching. The answer is cold water, of course.
This step seems simple, but there is a big way. The reason why cold water is used to cook meat can not only better remove the residual blood and force out some oil in the meat, but also make the stew look bright, shiny and appetizing.
A more important reason is that it can make the stew not greasy after it is out of the pot.
5. Temperature
Chinese cooking has always been about heat. And the key reason why the stew is delicious after cooking depends on it. It is not recommended to use big fire in the process of stewing meat, otherwise the meat fiber will harden after encountering high temperature. Slow stewing with small fire can not only stimulate the protein component in the meat, but also make the meat fiber "easy to catch". Only in this way can the stewed meat be soft and rotten.
6, stew tips-put hawthorn
Don't add vinegar when stewing meat, you can try to put 3-5 small hawthorn in it, which can not only accelerate the dissolution of muscle fiber of meat, but also dissolve the greasy meat and play a role in seasoning. It can be said that it is multi-faceted.