In order to prevent beef soup from turning black, if it is caused by the sequence of salt, you can stew the soup without adding salt, and then add salt after the soup turns white, or change it to stainless steel pot. If it is caused by the spice package used, it is best to buy relevant spices in a special beef shop to prevent the broth from discoloring.

A coup to prevent beef soup from blackening

When making beef soup, generally speaking, in order to prevent beef soup from turning black, don't put salt when stewing soup, but put salt after the soup turns white. At the same time, it is more because of improper use of the pot and oxidation reaction in the air, so it is best to use stainless steel pot.

The blackening of beef soup may also be caused by the use of inferior seasoning packets. At present, most seasoning packages are made of chemicals, and some are bought at market stalls. This spice contains a lot of impurities, so you'd better buy a special spice bag for beef.

When making beef soup, many people will add some kinds of seasonings to enhance the flavor of beef soup, and many seasonings are mixed with some chemicals, which are easy to change color after heating, so try to put as few seasonings as possible to make the taste more delicious.