Beef is more often eaten home ingredients, many friends make beef dishes are blanched, in fact, this is the wrong approach, different ways of cooking, making different beef dishes are handled differently, stewed beef or not to blanch? The following is my opinion.

Beef stew need to blanch?

Beef different parts of the taste are not the same, in the selection of beef should be based on different ways of cooking to buy different beef, if it is beef stew, you should choose the brisket to make, brisket fat and thin stewed out of the beef taste more tender (purely lean beef is not suitable for stewing, stewed out of the beef taste firewood). If it is fresh beef brisket meat can not be blanched treatment, direct raw fried, fried incense and then add spices stew, so that the flavor of beef stew will be more intense.

If the use of frozen beef brisket meat, before the production of blanching, because the frozen beef meat will have a lot of blood in the accumulation of blood water, these blood water frozen for a long time will send out the smell, but also will make the meat with fishy odor, so before cooking need to use cold water to soak, blanch the pot of this two processes in the beef of the blood to exclude, after this treatment, the beef stew will have a stronger flavor, but the beef is not fresh. After this treatment of beef stew will taste better.

Steamed beef does not need to be blanched

Beef used to fry is not required to go through the blanching process, because blanching will make the beef meat contraction taste firewood, if you feel that the fishy smell of beef is heavy can be used to soak in cold water to soak out the blood in the method of beef, so that the fishy smell of beef will be reduced. Used to fry the beef must choose fresh tender beef parts such as: tenderloin, beef Lin, beef slices after marinating flavor, and then fried so that the fried beef texture and flavor is good.

Conclusion

Making beef dishes are not all blanching this process, different cooking methods of beef are not the same, whether blanching should be based on the cooking method, the freshness of the beef to decide, otherwise it will affect the texture of the beef and cause nutrient loss.