Beef how to stew to be delicious, usually we stew beef at home, sometimes stewed beef obviously used for a long time but more and more hard stew, chewing. Now I will introduce you to the tricks of beef stew.

First, if the beef stew is delicious, to choose a good beef. To choose brisket, beef ribs. The meat here is meaty and sinewy

The taste is very good. If you want to be more tender, you can choose beef tenderloin.

Second, buy back the beef soaked for two hours to remove the blood. When blanching, be sure to put the pot in cool water. Go to the foam after the beef fishing to warm water, so as to avoid the beef because of the temperature difference and hardening.

Third, if the beef is softer and more rotten stewed beef, add hawthorn, hawthorn can be deodorized, but also can make the beef more rotten. A catty of beef plus two to three hawthorn. Beef into the pot do not add salt, salt put too early is also easy to make beef hard. Beef stew must be a one-time water in place, can not add water in the middle, if the water boiled down not much need to add water must be added to the boiling water, do not add cold water. The water can make the meat hard.

Fourth, stewed beef to master the fire Hou, first large fire boil, and then small fire stew. Cover the pot tightly, so that a little stew effect, you can make the beef softer and more flavorful.

Well, the method of beef stew is finished. You learned it? You have a good method welcome attention, comments.

I'm glad to answer this question, I have my own opinion about the softness of beef stew.

Why does meat go soft after stewing?

Why does meat taste soft after braising, and by understanding the nature of this question, you will be better able to deal with braising dishes in the future.

First of all, we usually say that the meat generally contains skin, tendons, fascia, muscle, fat and so on, in which the main component of connective tissue is collagen, and collagen will be broken down in a long time stewing, that is, what we call the taste of the performance of the soft rotten.

The main ingredient in fat tissue is also broken down and rotten when boiled.

Muscle tissue, on the other hand, is different in that it is made up of a large number of muscle fibers, and its texture is related to the water content of the muscle cells, among other things.

Why doesn't meat cook well?

1. The cooking time is not long enough, the softness of the meat is related to the part of the meat, the age and the activity level, different parts of the different stewing time, if it does not reach this time, its collagen is not broken down, and there will not be a soft texture.

2. Putting salt in advance will also make the meat become firewood and hard, because high concentrations of salt and other high concentrations will make the muscle cells and other dehydration, the higher the moisture content of the cells, the cells will expand, and the gap will be bigger and bigger, and the texture will be soft to eat, and if you add salt in advance to make the cells dehydrated, then the texture will become firewood.

3. The rapid thawing of the cells after freezing will cause them to rupture, so that the cells will not be able to absorb the water, and the stew will not become soft even if it takes a long time.

So for the above, we suggest:

1. According to the different parts of the development of stewing time, brisket tendon and so on generally need to be more than 1.5-2 hours to be soft and rotten.

2. Frozen meat is taken out a day in advance and put in the freezer at low temperature to thaw slowly.

3. Stewing to the last minute and then put salt, because the salt is only to play a role in flavoring, put in advance will make the meat cell water loss, the taste of firewood.

4. Choose good pots and pans such as cast iron pots and pans, slow stewing on a low fire, no loss of nutrients, and very quickly soft and rotten.

The above is my answer to this question, I hope to be able to help you.

I'm glad to answer your question, today to share with you a beef stew is very tasty method, soft and delicious, very tasty, we also eat a few days on a beef stew, how to eat can not eat enough.

Preparation of raw materials, two pounds of beef, one pound of potatoes, half a pound of carrots, a scallion, a little ginger, beef, potatoes, and carrots cut into small pieces of standby, the onion, ginger, sliced standby.

Preparation of sauce, salt, chicken essence, monosodium glutamate, thirteen spices, ribs flavor king, soy sauce, old soy sauce, seafood sauce, the most important thing is to put seafood sauce, so that stewed out of the beef, tender and delicious.

Production methods, first beef with boiling water, the pot pour oil, the oil burned to 7 into the heat, into the onion, ginger, burst incense, and then into the cut beef, stir fry a little bit, add cool water, and then put salt, chicken essence, monosodium glutamate, thirteen spices, ribs flavor king, soy sauce, soy sauce, seafood sauce, seafood sauce, seafood sauce, seafood sauce to put about two spoons, and then put the lid on the pot and stewed for an hour or so, put the potatoes, carrots, and then put the soup, and then put the soup, and then put the soup, and then put the soup, and then put the soup, and then put the soup, and then put the soup, and then put the soup. Carrots pour in, the soup stew until thickened on it

How to stew beef can be delicious, usually we stew beef at home, sometimes stewed beef obviously with a long time but the more stewed the more hard, chewing. Now I introduce you to the tricks of beef stew.

First, if the beef stew is delicious, to choose a good beef. To choose brisket, beef ribs. The meat here is meaty and sinewy

The taste is very good. If you want to be more tender, you can choose beef tenderloin.

Second, buy back the beef soaked for two hours to remove the blood. When blanching, be sure to put the pot in cool water. Go to the foam after the beef fishing to warm water, so as to avoid the beef because of the temperature difference and hardening.

Third, if the beef is softer and more rotten stewed beef, add hawthorn, hawthorn can be deodorized, but also can make the beef more rotten. A catty of beef plus two to three hawthorn. Beef into the pot do not add salt, salt put too early is also easy to make beef hard. Beef stew must be a one-time water in place, can not add water in the middle, if the water boiled down not much need to add water must be added to the boiling water, do not add cold water. The water can make the meat hard.

Fourth, stewed beef to master the fire Hou, first large fire boil, and then small fire stew. Cover the pot tightly, so that a little stew effect, you can make the beef softer and more flavorful.

Well, the method of beef stew is finished. You learned it? You have a good method welcome attention, comments.

Glad to answer this question!

First of all, the selection of beef, beef stew to eat will generally choose the meat jacket skin (this is our side of the call, is the meat of the right side of the ribs a little bit, fat and thin part). This part of the beef because it is generally not in motion, so it is easy to stew up soft and rotten. Secondly, you can add two hawthorns when stewing beef, which will speed up the softness of the beef. As you said, the more the beef is stewed, the tougher it gets, usually you may have bought frozen beef or the beef is too old. Sometimes stewed beef tendons with a pressure cooker need more than half an hour, this is the choice of selection of parts of the problem!

First, the beef velvet cleaned and cut into pieces to spare, add the appropriate oil in the pot, and then add the rock sugar completely until it melts into a dark brown, pour into the beef to start stir-frying, will be uniformly colored beef and then add garlic, ginger, star anise and cinnamon to continue to stir-fry. Change the heat to add the appropriate water not over beef, add dried chili, soy sauce, soy sauce to start simmering until the water dries into juice on it.

Beef how to stew delicious and rotten

Preparation materials: star anise, cinnamon, rock sugar, dried chili peppers, pepper, soy sauce, soy sauce, chili sauce, beef sauce and other kitchen seasonings.

1, prepare beef

Wash the newly purchased beef with water, and then begin to cut into beef cubes to spare.

2, make beef sauce

Add the right amount of oil to the pot, a little more than the usual stir-fry, and then add the rock sugar and stir-fry until it completely melts into a dark brown color.

3. Stir fry the beef

Pour the prepared beef into the pan and start stir frying, this step is to color the beef. Add the prepared garlic cloves and stir-fry for a few moments, then add ginger, star anise, cinnamon and continue to stir-fry.

4, add the sauce to cook

Change to medium-low heat and cook the beef for a few moments, then add the dried chili peppers and continue to cook. Add chili sauce in which then stir and continue to cook.

5, ready to simmer

Wait until the water to live almost dry, add a little salt, stir fry evenly, and then pour in the appropriate amount of water completely missed the beef, add soy sauce, consumed oil and then cover the lid of the pot began to smother.

6, ready to pot

Wait until the pot of water simmering thicker into a sauce like, beef stewed it, add the right amount of pepper can be out of the pot.

Hello, I'm Northgate Gourmet,

Good to see your question. It's a problem we often encountered when we were just starting out with food. When stewing beef, I always feel that the more it is stewed, the harder it gets, and the water is almost gone, but the meat is still hard. After years of experience in beef cooking, I have solved this problem. Next to you said said.

First, choose fresh, high-quality beef.

Cooking is good, no matter how different the practice is, there is a **** the same point, that is, the quality assurance of the ingredients themselves. With good ingredients, we do out of the meal is delicious flavor. Because I live in Inner Mongolia, I try to choose grassland yellow cattle, and to choose tender veal. So that the meat itself is more tender and well cooked.

Secondly, we should choose the right part. Selection of beef beef on stewing, boiling, frying, stir-frying should choose different parts. We often do the stewing method, we should choose to have tendons and skin belly meat or meat outside the ribs. This meat is not thick, and meat and tendon, easy to cook and resistant to cooking. The more you cook, the more flavorful, but also chewy.

Third, the stewing method has a wonderful trick.

Inner Mongolia because of beef meat is fresh and clean. So we do not blanch beef, do not put wine, just eat its meat itself fresh flavor. Beef in the stew, according to the need for ingredients, and decide whether it is cold water or hot water under the pot. If you want to eat the meat, put it in hot water. If it is for soup, put it in cold water. Because cold water can make the meat in the meat fresh material more penetrate into the soup, so the soup flavor is delicious, but the meat taste worse. If you want to make the meat flavorful, you should put the meat in hot water to cook. After the meat is hot, the surface protein immediately solidified, so that the fresh material penetrates into the soup is much less, so the meat flavor is more delicious.

Four, a mysterious seasoning solution to accelerate the speed

Cooking beef we often use spices such as spices, but there is also a common ingredients in our homes, not only to regulate the taste can also speed up the meat cooked. This is hawthorn. When cooking meat, adding three to four slices of hawthorn will speed up the meat being cooked. Because hawthorn contains a certain amount of lipase and hawthorn acid. Lipase in hawthorn can promote fat decomposition; hawthorn acid and so on can improve the activity of proteolytic enzymes, and because the main components of meat are protein and fat Therefore, the stewed beef is more rotten and easy to cook.

Fifth, stewing time

The owner said that the more the beef cooks, the harder, I think the method is not looking for the right, the water once added enough, do not add water in the middle. Secondly, you can use a pressure cooker to speed up the time. Finally, if ordinary stewing, that time must be enough. Beef should be stewed for at least one hour. If the meat is old, it should be around two hours. So if the meat is tough, the time may still not have been reached or not enough water has been added and it can no longer be simmered. If you make it with other ingredients, you can braise the meat first, then put in the other ingredients.

That's a little bit of my experience with this issue, I hope it helps.

I am outside the North Gate Food Record, we look for traditional flavors, adhere to the ancient techniques, unlock the fire code, so you can eat at home to the pavilion flavor!

I'm happy to answer your questions, I'm Private Zhao's Kitchen. Beef