Many friends like to eat beef, but they don't know how to operate it correctly. Because I have been a cook myself (6 years), I have some experience in this field, and I have summed up the principle of "three releases and two releases" and shared it with you ~
The so-called "three releases" means putting onion ginger, yellow wine and spices!
1, when the beef is blanched, there are some onions and ginger besides water. Because onions and ginger have a good fishy smell removal effect, you can remove the fishy smell in beef (remember to cook it in cold water)!
2. You can put some yellow wine in moderation.
When stewing meat, cooking wine is the most common seasoning, because on the one hand, it can remove fishy smell and enhance fragrance, on the other hand, it also has the function of coloring, which makes the color of dishes more resonant and shiny. If there is no yellow wine, you can also use beer or white wine instead.
3. Add some special spices.
Some spices are added to beef stew, but not all spices can be used. Generally, light spices are the most suitable, such as hawthorn, angelica dahurica and dried tangerine peel, which are all good choices, but attention should be paid to the addition of weight. As an auxiliary material, don't overdo it, just add a little in moderation. If you have enough time, you'd better stir-fry these spices with low fire in advance. Because the fragrance of spices is stimulated by high temperature, it can make their seasoning effect better and the taste is not bitter.
Beef cooking process
Then say "persistence" (this is particularly important, it is best to write it down in a notebook to avoid forgetting it later)
If you are a professional chef or an experienced friend who often cooks, you know that it is best not to put pepper and garlic in stew, especially beef:
1, because pepper is a kind of condiment with strong smell, you must not put pepper in beef stew. Because the strong smell will mask the delicacy of beef, it will lead to a strange taste of stewed beef.
2. After the garlic is boiled at high temperature, the garlic flavor will blend into the beef, which will not only make the soup taste bad, but also make the beef taste bad.
Beef stew finished product, nice color, right?
One more thing, I almost forgot to say, beef stew must not be salted too early:
Usually, when my wife cooks beef, she will put a lot of spices, such as onion, ginger and garlic, and all that can be seen, put salt in advance. I told her it was wrong to do so. But she still went her own way, and deliberately refuted and laughed at me, saying that I was meddling. So because of this, I argued with her many times, and then I wanted to let her go! Because cooking is hard, as long as you can eat, you can't ask too much. You can't affect the feelings between two people because of some small things. -Don't you think so?
Therefore, when cooking beef, it is recommended to add salt 10 to 15 minutes before cooking. You can taste the salt and add it according to your own taste to ensure the taste and taste of beef.
Finally, make a brief summary:
Actually, boiled beef looks very simple. But if you really want to cook soft and delicious, you still need a lot of methods and skills, so you should cook and learn cooking techniques at ordinary times. As long as we pay attention to temperature, formula and ingredients, we can make food with beautiful appearance and delicious taste.