Beef stew don't only blanch, the chef taught you 4 tricks, beef soft rotten flavor not stuffed teeth, especially fragrant. In the ordinary people's mind, beef is considered to be a relatively hard ingredients, basically the New Year's festivals, friends will be stewed or brined a beef to eat, there is a taste of platoon, especially stewed out of the beef, the meat is soft and tasty, the soup is thick, with a bowl of white rice, every day to eat will not be greasy! The price of beef is considered more expensive in meat products, so every day will also be a heartache, every other day to eat a meal has been very satisfied.
Beef stew, you must master the skills, otherwise the stewed beef and firewood and hard, soup flavor is not correct, so not only a waste of ingredients, but also a waste of feelings! I believe that every family has their own way of stewing beef, some first blanch, some first marinade, some directly to the stew, a small stewed beef from the chef's friends where I learned, simple and practical, every time to do it is very successful, the whole family ate the whole thing not left.
Beef stew delicious, not only to master the ratio of seasonings, from the first step of the beef processing began to pay attention to , the following small share from the chef that learned from the 4 beef stew method, stewing time is short, beef flavored fast, take a look at it together.
Beef stewed potatoes - soft and flavorful, soup thick meat, delicious rice
[Ingredients]: 800 grams of beef, 2 potatoes, 2 carrots, 30 grams of bamboo, onion, ginger and garlic moderate.
[Spices]: 3 star anise, 2 pieces of good ginger, 6 slices of allspice, 2 pieces of cinnamon, 5 grams of peppercorns, 8 dried chili peppers.
[Seasoning]: 10 grams of salt, 15 grams of soy sauce, 5 grams of dark soy sauce, 10 grams of Pixian Douban.
[Production process]:
1, buy back the beef rinsed, placed in cold water soaked for more than 2 hours. (Tips: the longer the soaking time, the more blood leached out of the beef, the better the effect of deodorization)
2, after soaking, cut the beef into small pieces, add ginger and cooking wine, blanch in a pot of cold water, halfway through the soup with a spoon to cook the foam skimming clean, and then blanch the beef water control and fish out.
3, prepare spices and side dishes. Cut the green onion, ginger and garlic, peel and wash the potatoes and carrots and cut into pieces, and soak the bean curd bamboo in advance and set aside.
4, the pot into the amount of oil, oil hot, pour into the onion ginger garlic burst incense, and then into the 10 grams of Pixian bean paste fried red oil.
5, then pour in the spices stir fry for a moment, stir fry the flavor of the spices.
6, finally pour into the blanched beef, add 15 grams of soy sauce, 10 grams of salt and 5 grams of dark soy sauce, toss evenly.
7, fried beef poured into the pressure cooker, and then add hot water in the pot did not exceed the ingredients, here remember to add hot water, and then cover and simmer for 30 minutes.
8, time to turn off the fire, let stand for 5 minutes to the pressure cooker deflated, and then put the vegetables into the pot, this time the beef has been stewed soft, you can taste the salty taste in advance, and then according to personal taste to decide whether to add salt.