Beef, lamb dietary fiber, the normal cooking situation, but also need some plus some auxiliary materials, that can ensure that it cooks fast, a wide range of three kinds, are essential to every household, in turn, said to you, they highly recommend the use of green tea leaves.

1, beer sprinkle

Stew meat condition with a bottle of beer, in fact, not only stew beef, like pork, chicken breast, duck meat, can be plus, beer sprinkle can have the role of loosening the texture of the meat, because it contains a lot of composite enzymes, can accelerate the meat texture of the soft tenderness, along with the cooking time, the ethyl acetate is evaporated, but also can leave a light wine flavor, taste fresh and not greasy, this is also the most popular of the people who have been cooking for a long time, but it's not the most important thing. This is also the vast majority of people to stew meat tips.

2, dried hawthorn

drying hawthorn, to match 5 pieces of dried hawthorn, can reduce the time of beef, lamb out of the pot, because hawthorn has loosened meat texture, in addition to fishy and fresh role, hawthorn in the organic compounds in the composition of high, this material can tenderize meat synthetic fiber, but also has the role of taste, highly recommended the use of drying hawthorn, no bugs, no blackening, no moldy! Best.

3, green tea leaves

Stew beef, add a spoonful of green tea, you can make beef, mutton color more beautiful, taste the most fragrant, but also can reduce the cooking time, if not easy to color partners, add green tea leaves is also an unexpected pleasure, the material will gradually change color to red, not only perfect color, in addition to fishy expected effect is also great, deep flavor, tender and delicious, because the green tea leaves in the The alkali compounds in green tea leaves can melt the synthetic fibers of beef and lamb, cooking fast and stewing rotten.

Some of our friends do not have green tea leaves at home, asking whether green tea leaves can be replaced? Green tea tea leaves, although you can still soften the meat material, but the color of the sauce is not good, color and taste are slightly worse, if you are cooking, or cooking seafood products, you can put green tea tea leaves to refresh, if the stewed meat is best to use green tea leaves.

How to operate the green tea process? Tea will be put into the library, and funds allocated pot, shotgun cooking can be, in the beef stew, but also can pick out the packet, not easy to have sediment damage, if there is no packet operation process, you can brew green tea leaves open, even fire water with tea, and poured into the pot, but the second half can not be picked out. Green tea leaves have a mellow aroma and reddish color, and when cooking meat, it is more obedient to the original intention, and the flavor can be higher level. At the beginning of cooking beef, mutton, is also a head of confusion, after the master taught me 2 tricks!

The first is not appropriate to put the seasoning too early, especially salt, soy sauce soy sauce and so on, so the stewed beef, lamb is not easy to tender, because the salt will make the meat texture to tighten, not only to enhance the cooking time, taste is not easy to soft tender, about 50min, you can market the promotion of seasoning, the iron pot stewing time, about one and a half hours.

The second is green tea leaves, you can make a separate packet, scooped into a spoonful of green tea leaves can be, if the amount of beef, lamb, then go to another spoon, this method is relatively simple, you can try.