2. first bleach it with boiling water to remove the dirt;
3. before stewing, use a small amount of oil to stir-fry the beef;
4. stewing with some ginger, which can be stewed with potatoes
Stewing Beef Tips
Stewing Beef when you stew beef, you should Use hot water, not cold water, because hot water can make the surface protein of beef solidify quickly, prevent the loss of amino acids in the meat, and keep the meat flavorful.
After boiling on a high flame, uncover the lid and stew for 20 minutes to remove the odor, then add the lid and change to a micro-fire to keep the floating oil on the surface of the soup at a certain temperature in order to play the role of stewing.
In the boiling process, salt should be put into the late, the water should be added once enough, if you find the water is too little, you should add boiling water.
The day before stewing, rub mustard on the surface of the meat, and wash it off with cold water before stewing, so that it not only cooks quickly, but the meat is tender.
Put a small amount of tea wrapped in gauze and put it into the stove with the beef stew, the meat is not only cooked quickly, and the flavor is fragrant.
Stewing beef with some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kilogram of beef) can make the meat more tender.
Putting a few slices of hawthorn or radish in the meat makes the beef cook faster and gets rid of the odor.
Smart beef stew
Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "choose the right meat to the road soup should be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the right fire meat rotten". Selection of meat in general people always love to buy some parts with bright red meat to do beef stew. In fact, this category to more suitable for stir-fry. If used for stewing, the meat is tight and firewood. Suitable for stewing many parts of beef, such as tendon, waist plate, bow mouth, chest, spine, etc., accounting for about 70% of the whole beef parts. These parts have tendons and skin, fat and thin, from the surface looks a little unattractive, not popular with customers, but as long as the practice is appropriate, after maturity is the meat puffy, both warm and rotten, fresh and flavorful. After the meat is selected, the first whole piece of rinse, remove the surface floating dirt; wipe clean and cut into walnut blocks, immersed in water for about half an hour, to remove to the blood impurities, fish out and standby, but do not tighten the meat with hot water or boiling water, otherwise the meat becomes old, not easy to stew.
Mixing soup: add enough warm water in the pot (to the meat shall prevail, the pot is not limited to the species), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), stirring with chopsticks, this time the sauce dregs sink to the bottom of the sauce froth floating, with the Russian hedge to fish out the net dregs to remove the froth to ensure that the broth is colored and not mixed. Mixing soup can not use soy sauce, because soy sauce contains bitter taste of sugar color, added to the soup after cooking, will make the broth is also slightly bitter, stewed meat flavor is greatly inferior. The amount of water should be added to the soup once, do not add water in the middle. If the soup is not enough, can only heat water or boiling water, can not add cold water, otherwise the open pot of meat meets the cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. After the soup is adjusted, then put the right amount of salt.
Put the ingredients: put the cut and cleaned beef into the pot, and then put the ingredients. Generally speaking, there are cloves, cinnamon, sweet licorice, peppercorns, dashi, cumin; or peppercorns, dashi, cinnamon. No matter what ingredients are used, green onion, ginger and garlic are essential. Some orange peel can also be added. If 2.5 kilograms of meat shall prevail, the amount of ingredients can be used 20 peppercorns, 4 to 5 daimyo, 3 to 4 pieces of cinnamon, 3 to 4 pieces of green onion inches long, 3 to 4 sections,.... Ginger 1 cut (do not cut off), garlic 4 to 5 cloves. These ingredients together in a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times.
Fire: ingredients into the pot that is covered with a pot lid, depending on its big open lift the lid open pot stew, by means of the bloody flavor evaporated. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the texture of the beef is soft and rotten, the soup is beautiful and fresh color, aroma. The use of pressure cooker beef stew, the effect is also very good, as long as you master the fire on the line. That is, after opening the pot on high heat, deflate for 5 minutes, buckle the safety valve, 20 minutes after the change to medium heat, and then after 20 minutes can be.
Cooking old beef: If you buy more beef, you can be in the pot the first day, to the beef coated with a layer of dry mustard, cook the meat first rinsed before the pot. This treatment of beef, not only easy to cook, and meat tender. Some wine or vinegar will cook it faster. When cooking beef, first sew a gauze bag, put in a small amount of leaves, tie the bag, and put it into the pot with the beef stew, so that the beef cooks fast and the flavor is fragrant. Cooking beef (mutton), put two or three shelled walnuts and or a few hawthorn, not only cooked quickly, but also to the stink. Braised beef, add a small amount of potherb mustard, can make the meat flavor.
3 "ginger can tenderize beef
Ginger is not only seasoning, but also tenderize beef. If you find that some of the old hard beef, you can wash the fresh ginger cut into small pieces, mashed, and then put the end of ginger gauze squeeze ginger juice, ginger juice into the shredded or sliced beef, stirring evenly, so that the surface of the beef piece of uniformly stained with ginger juice, placed at room temperature for about 1 hour, you can cook it as needed. With this method of tenderization of beef tender and palatable, rich flavor, and no ginger pungent flavor.
4 "beef stew rotten skills
To put the beef stew, you can add a few slices of hawthorn slices to the pot when stewing meat, and then slowly stewed with the fire, which can make the beef crispy and flavorful. In addition, when cooking beef, you should boil the water first, and then put the beef in the pot. This will not only preserve the nutrients in the meat, and the flavor is particularly fragrant.