For the skill of stewing beef bones, keep in mind "3 put and 3 don't put". The stewed beef bones are tender and tasty, neither old nor firewood, and super fragrant. Let's take a look at the specific methods.

"3 release"

1. Soak beef in clear water before stewing beef bones

Beef is the most fishy smell, and the main source of its odor is blood water. Therefore, before stewing beef bones, cut beef bones into pieces and soak them in clear water for about 1-2 hours, and you can change cold water in the middle to soak the blood water out completely, so that the beef soaked with blood water will not only become cleaner. Therefore, it is suggested that you soak the beef bones in the bleeding water before stewing them.

2. Put hawthorn when stewing beef bones

You can choose to put some dried hawthorn when stewing beef bones. Putting hawthorn has two advantages. First, it can make the meat cooked faster and rotten more easily. Because of the high content of organic acids in hawthorn, this substance can tenderize beef fiber and speed up the time of beef stew. Another advantage is that hawthorn can relieve boredom. Therefore, it is suggested to put 2~3 pieces of dried hawthorn when stewing beef bones, which can make the beef bones stew worse and the beef tastes very fragrant.

3. Put beer when stewing beef bones

When stewing beef bones, adding beer is actually better than adding water or cooking wine. Beer is not only a drink, but also a good seasoning. The protease in beer can accelerate the softening of meat, make it tender and easy to stew. Moreover, beer has a faint malt flavor, which plays a role in removing fishy smell in stewed beef bones, so that the taste and taste are improved. In addition, alcohol will evaporate after beer is heated, so don't worry about alcohol content.

"3 don't put it"

1. You can't put pepper

As the saying goes, beef should avoid pepper and mutton should avoid aniseed. Although pepper is a very common spice, it is not suitable for stewing beef bones, because its taste is relatively heavy. When it is mixed with the taste of beef, it will aggravate the smell of beef, and it will also make the meat black and taste old and hard. Therefore, if you stew beef yourself, you must not put pepper.

2. Don't stew in cold water

Beef and beef bones contain a lot of protein and fat, because the beef is blanched first, and the temperature of the beef is high. When cold water is added in the stew, the sudden drop in temperature causes the protein and fat to solidify rapidly, and the muscle fiber becomes hard and difficult to boil, which also affects the taste and nutrition of the beef. It is suggested that the beef bones be boiled in cold water, and stewed with warm water or hot water.

3. Don't put salt too early

Some people are used to adding salt at the beginning when stewing beef bones, and let them stew with the meat for a long time, in order to make the meat tasty. In fact, no matter what kind of meat is stewed, if the salt is put in early, the meat will be easy to burn. This is because the main component of salt is sodium chloride, which will denature and solidify the surface protein of the meat, make the meat firm and not easy to stew, and make it taste worse. It is recommended to put salt about ten minutes before cooking. At this time, the beef bones are easier to taste after being stewed soft and rotten.