Tips for cooking beef tendon meat
What to do when beef doesn't cook well? A good number of tips to make beef and mutton crispy and not broken
1. Stew a pot of beef and mutton, the first is to choose the meat, beef stewed to eat, to use, beef ribs, tendon, and beef upper brain. There are fat and lean and also tendons. Taste is particularly good, our family loves to eat meat, but white meat is still not accepted, the next side of the selection of beef on the brain, and then add a beef tendon to demonstrative.
2. buy back the beef and mutton to clean and cut into pieces, with a clear small water soak to more than 2 children's time, halfway to change the water a few times. Soak up the blood of beef and mutton. Meat in the blood although in the case of boiling will float out some, but the vast majority will be due to the temperature rise and coagulation, not only affect the flavor of beef and mutton, but also affect the taste.
3. Prepare seasoning, seasoning can not be too much, too much seasoning flavor is very heavy, will also affect the flavor of beef and mutton. Stew beef accompanied by seasonings, put a few hawthorn berries, hawthorn berries for digestive common food, especially digestion and absorption of greasy feeling meat accumulation role is obvious, hawthorn berries in the citric acid content is high, can tenderize beef and mutton chemical fibers, and then make it more very easy to cook, but also can have the effect of unctuousness. The amount of hawthorn fruit need not be too much, generally 500 grams of beef and mutton plus 2-3 hawthorn fruit is more delicious.
Tips for cooking beef tendon meat
4. Beef stew need not be nickeled, first nickeled and then stewed in the pot, beef and mutton is very easy to firewood. Beef and mutton should be cool water into the pot, along with the rise in temperature, the blood in the beef and mutton will condense and dissolve.
5. In the case of water slightly boiling with a soup spoon skimming bleeding foam, be sure to skim clean. If you wait for the water to boil for a long time, the white foam also condensed and floated down. On the skimming is not clean, not only will affect the flavor of the soup and soup brightness, will continue to affect the flavor of beef and mutton. If the boiling water into the pot, beef and mutton surface layer fast shrinkage, unfavorable cooking into blood and dirt.
6. spices and ginger and garlic first fried in cooking oil into the aroma, and then add Pixian bean paste burst pot, can make the seasoning stronger to give full play.
7. In the stew to the whole process of choosing PI County soybean paste instead of soy sauce, not only can enhance the flavor and aroma. Also be able to meat powder color does not change black.
8. Add boiled beef broth, boil, then add hawthorn berries and old rock sugar soy sauce.
9. Then pour the fried stock back into the pot of boiled beef. High heat to boil, turn the heat, according to the size of the meat particles, stew until the time of at least 2 children's time. Add salt in case of 1 hour of stewing. Simmer again for 1 hour.
Tips for Cooking Beef Tendon Meat
10. It is recommended to use a stone pot to stew, preferably without a pressure cooker, pressure cooker, although very environmentally friendly and energy-saving time-saving, but pressed out of the meat is not fragrant.