Boiled beef: In order to make the beef stew quickly and become tender, add a handful of tea leaves (about the amount of making a pot of tea, wrap it with gauze) and cook together. The meat will become tender quickly and taste delicious. Boil beef and other

When it comes to tough, hard meats and game poultry, add some vinegar to soften them.

If it doesn't suck, come and find me. Some people think that "beef stew is delicious but hard to cook."

In fact, it is not difficult. Some people summarized it as: "Choose the meat and the soup, use less salt in the yellow sauce base; put in as much seasoning as possible, and use the right heat to make the meat fragrant and tender."

When choosing meat, most people always like to buy parts with bright red shreds to make beef stew.

In fact, this type of food is more suitable for stir-frying.

If used for stew, the meat will become tight and woody.

There are many parts of beef suitable for stewing, such as tendon, waist plate, bow, chest, outer spine, etc., accounting for about 70% of the total beef.

These parts have tendons and skin, alternating between fat and thin. They look a bit unsightly on the surface and are not popular with customers. However, as long as they are cooked properly, the meat will be puffy when mature, juicy and rotten, and delicious and delicious.

After selecting the meat, rinse the whole piece first to remove the dirt floating on the surface; wipe it clean and cut it into walnut pieces, soak it in clean water for about half an hour to remove the dirt, blood and impurities in it, take it out and set aside, but do not use hot water

Or boil the water to tighten the meat, otherwise the meat will become old and difficult to stew.

Adjust the soup: Add enough warm water to the pot (subject to covering the meat, the type of pot is not limited), put an appropriate amount of yellow sauce, commonly known as "base" (500 grams of meat, 50 grams of sauce is enough), stir it up with chopsticks, at this time

When the sauce residue sinks to the bottom and the sauce foam floats up, use a grate to remove the residue and remove the foam to ensure that the broth is colored and not mixed.

Soy sauce cannot be used when making soup, because soy sauce contains bitter sugar. When added to the soup and cooked, the broth will also have a slightly bitter taste, and the stewed meat will be greatly inferior in flavor.

The amount of soup water should be added at one time, and water should not be added midway.

If the soup is not enough, you can only heat or boil water. Do not add cold water in the middle. Otherwise, when the boiled meat encounters cold water, the surface of the meat will easily shrink and become tight, and the heat will not be easily transferred inside. The meat will become hard and skinny, which is not good.

Chew and swallow.

After the soup is ready, add an appropriate amount of salt.

Add ingredients: Put the cut and washed beef into the pot, and then add the ingredients.

Common ingredients include cloves, cinnamon, sweet licorice, Sichuan peppercorns, aniseed, and fennel; or Sichuan peppercorns, aniseed, and cinnamon.

No matter what seasonings are used, onions, ginger, and garlic are essential.

You can also add some orange peel.

If 2.5 kilograms of meat is used as the standard, the amount of condiments can be 20 peppercorns, 4 to 5 aniseed, 3 to 4 pieces of cinnamon, and 3 to 4 inches of green onion.

1 piece of ginger cut (do not cut), 4 to 5 cloves of garlic.

Put these ingredients into the pot together, and put the peppercorns, aniseed, and cinnamon into a gauze bag, which can be used 2 to 3 times.

Heat: Cover the pot as soon as the ingredients are put into the pot. When it is wide open, lift off the lid and stew in an open pot to evaporate the smell of blood.

After 20 minutes, cover it again and reduce the heat to a simmer. It will be stewed in about 3 hours. The beef will be juicy in texture, the soup will be delicious in color, and the aroma will be fragrant.

Using a pressure cooker to stew beef is also very effective, as long as you control the heat.

That is, after boiling the pot over high heat, deflate it for 5 minutes, close the safety valve, change to medium heat after 20 minutes, and wait for another 20 minutes.

PS: 1. Cook old beef. If you buy a lot of beef, you can apply a layer of dry mustard on the beef the day before it is put into the pot. Rinse the meat before putting it in the pot.

The beef treated in this way is not only easy to cook, but also tender.

Adding more wine or vinegar when cooking will cook it faster.

2. When cooking beef, first sew a gauze bag, put in a small amount of vegetable leaves, tie the bag, and put it into the pot to stew with the beef, so that the beef cooks quickly and tastes fragrant.

3. When cooking beef (mutton) meat, put two or three shelled walnuts and or a few hawthorns, which will not only cook it faster, but also remove the smell.

4. When braised beef, add a small amount of potherb mustard to make the meat taste delicious.