One or three releases
1, yellow wine
Yellow rice wine is a good ingredient to remove fishy smell. Compared with cooking wine, it is more suitable for stewed beef. Because cooking wine is mainly used for high-temperature cooking, it is best to use yellow wine instead of cooking wine for beef stew.
2, onion ginger
Onion ginger is a common condiment in life, which has the function of removing fishy smell and enhancing fragrance. When stewing beef, you must put onions and ginger to improve the taste and flavor.
3. Soy sauce
Soy sauce is one of the essential seasonings when cooking beef, which can bring rich sauce flavor to beef. When curing beef, adding soy sauce can help beef taste and color.
Two, three don't let go.
1, cinnamon
Cinnamon is a seasoning that can't be put in stewed beef. It has a strong aroma and will mask the taste of beef. If cinnamon is added to beef, it will affect the umami taste of beef and lose the freshness of beef itself.
2. Pepper
Pepper can't be put in, because beef doesn't like pepper, and mutton doesn't like aniseed. The heavy pepper flavor will seriously cover up the delicacy of beef, and will also lead to black meat color and hard taste. So don't put Chili in the beef stew.
Step 3 cook wine
There is no cooking wine. Cooking wine can remove fishy smell and enhance flavor, but beef is stewed with cooking wine. After alcohol volatilizes, the flavor of beef will be lost only by the taste of onion, ginger, hawthorn or tomato.
Matters needing attention in burning beef
1, the blood of beef must be exhausted. There is a lot of blood in fresh beef. If it is not handled properly, the finished dish will smell fishy, which will affect the taste of the finished dish. Generally, it is treated in two steps: first, it is soaked in pepper and clear water to remove the fishy smell and part of the blood; Blanch the water again to further remove blood foam.
2. In the process of frying beef, pour a proper amount of bayberry wine while frying. Fruit wine can not only remove fishy smell, but also enhance aroma, especially aroma.
3, soy sauce with soy sauce. Color with soy sauce, seasoning with soy sauce, and the effect is very good when cooking pot-stewed vegetables. Stewed beef must be cooked on low heat, and it will not be big until the last stage of juice collection. Slow stewing on a small fire makes the meat soft and rotten, and juice collected on a large fire makes the soup wrap the meat.