What parts of beef to choose in order to stew, not firewood, want to beef stew, not firewood, generally choose beef tendon meat, beef head parts, brisket meat, beef brisket, etc., in fact, beef stew, not firewood, in addition to the choice of beef is very important, there are also a lot of cooking skills are also very important.

Beef is rich in nutrients, beef is also often eaten in our lives, there are many ways to do beef, stewed, fried, dumplings stuffed, baked, etc., are very good, there are many parts of the body of the cow, each part of the body is suitable for how to cook is also different, the following talk about the beef choice of what parts of the body can be stewed, not firewood.

A, beef choose what parts can be stewed, not firewood

1, tendon meat, tendon meat is the muscle of the cow thigh, tendon meat has a meat membrane wrapped around the hardness of the moderate, the grain rules, very tender, very suitable for use in the stew, tendon meat stew will not be firewood, but also very tasty.

2, cow head part, beef head part, meat is the most tender, but also easy to cook, stewed out to eat and not stuffed teeth, so the cow head part of the meat is very suitable for stewing, not firewood is also delicious.

3, brisket meat, brisket meat delicate, Q elastic not firewood, brisket lean meat, less fat, taste fat and mellow, is very suitable for use in stewing, the taste is particularly good.

4, beef brisket, beef brisket is mainly pectoralis major muscle, fiber slightly thick surface grain, good to have a certain amount of fat cover, cooked taste tender, fat and not greasy, so beef brisket is also suitable for stew.

1, ingredients: beef, potatoes, carrots, salt, cinnamon, allspice, star anise, ginger, green onion, salt, hawthorn

2, wash the brisket meat, cut into small pieces, soaked in water with bleeder, wash the green onion ginger, green onion cut into segments, ginger slices, beef pa soaked in bleeder, washed and fished out of the standby.

3, blanch the beef in a pot of cold water, put ginger, scallion segments, large fire boil, skimming foam, blanch well after fishing with water rinse clean.

4, start a pot of oil, oil hot ginger, sesame leaves, star anise, cinnamon, scallions burst incense, put the beef into the stir-fry evenly, stir-fry for a while to add an appropriate amount of warm water, put a few hawthorn, large fire to open to a small fire slowly stewed for an hour.

5, the potato peeled and cleaned cut chunks of carrots cut into large chunks of beef stew time, the potatoes, carrots, continue to stew for half an hour, potatoes, carrots, soft and rotten can be out of the pot.

1, want to beef stew, you can stew beef, add a few hawthorn or a few drops of vinegar, the fire should be mastered, be sure to use the fire slowly stew, so that stewed out of the beef is crispy and flavorful.

2, beef stew want beef soft, can be in the stew before, a night in advance, the beef coated with a layer of mustard, stewing time to wash off on it, so beef will be easy to stew.

3, stewed beef water to add enough at one time, add water in the middle will affect the taste of beef, cut beef can not follow the fibrous tissue cut, otherwise not only stewed out of beef is not flavorful, but also chewed not rotten.

Summary: Through the above sharing, we know what parts of beef to choose, in order to stew rotten, not firewood, beef tendon meat, beef head parts, beef brisket, beef brisket, etc., are very suitable for stewing, beef want to stew rotten, not firewood, in addition to the choice of beef is very important, cooking skills are also important, as long as the mastery of the skills, stewed out of the beef is soft and not firewood.