Today, I'm going to teach you how to make a more tender, youthful, rotten and delicious trick to share.

1, when stewing, salt should be added when the beef is about 80% hot, otherwise the essential juice components in the beef will be quickly lost and it will taste a little firewood.

2. Stew beef with hot water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.

3. Fill the soup at one time, and do not add water in the middle. If the soup is not enough, you can only heat water or boiled water, and never add cold water in the middle. Otherwise, when the boiled meat meets cold water, it is easy to make the surface of the meat shrink and tighten, and the heat is not easy to spread inward, and the meat will become hard and crusty, which is not easy to chew and swallow.

4. Choose meat, such as tendon, waist plate, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have tendons and skins, and they are fat and thin. After maturity, the meat is bulky, both fragrant and rotten, and delicious.

5, must be stewed with medium and small fire, in order to be fragrant and rotten. 6. Adding ginger slices, hawthorn, tea, lemon and vinegar can make beef stew more tender and rotten. 7. Choose containers skillfully. If you want to stew beef more rotten quickly, we will stew it in a pressure cooker.

Stewed carrot with beef

Main ingredients, beef, carrots and vermicelli.

Accessories: vegetable oil, salt, soy sauce, cinnamon, pepper, spicy peel, ginger and hawthorn slices.

Practice:

1, wash the beef, boil it in cold water, and pick it up.

2. Wash and cut carrots, soak dry powder strips in cold water until soft, slice ginger, and wash and cut spicy peel.

3. The oil in the hot pot is cool and the oil is hot. After 70% of the beef is stirred, the water is fragrant, and the soy sauce is added to stir evenly.

4. Add cinnamon, prickly ash, spicy peel, ginger and hawthorn slices and stir-fry until fragrant.

5, add carrots and stir-fry the fragrance, (beef can't be boned, the stew time is short, carrots can be stewed together, so carrots absorb the taste of beef and taste better), and heat water to boil.

6. Pour into the casserole and simmer until the beef is cooked (about 80 minutes).

7. Add vermicelli and stew until the vermicelli becomes soft and absorbs the taste of beef.

9. Add salt and monosodium glutamate and stew for 2 minutes.