1, to use hot water, do not add cold water. Hot water can make the surface of the beef protein quickly solidified, to prevent the meat of amino acids outside the leaching, to maintain the meat flavor delicious; strong fire boil, switch to micro-fire small open, so that the soup on the surface of the floating oil to maintain the temperature, to play the role of stewing.

2, stewed beef, add some wine or vinegar 1 kilogram of beef put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar stewed beef, can also make the meat soft.

3, stewed beef with a pinch of tea leaves and cook, beef quickly cooked, and beef flavor does not change at all. If there is no tea at home, you can also use hawthorn instead, tea and hawthorn have to make beef and mutton crispy and deodorization effect.

Expanded Information

Nutritional Value of Beef Brisket:

1, Beef Brisket provides high-quality proteins, containing all kinds of amino acids, the ratio of various amino acids and the proportion of amino acids in the human body is basically the same as that of the various kinds of amino acids in the protein, which contains more creatine than any other food. contains more sarcosine than any other food.

2. Brisket is low in fat, but is a low-fat source of linoleic acid, a potential antioxidant.

3. Brisket contains minerals and B-complex vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best source of the iron you need every day.

People's Daily News - Meat is always stewed old and firewood? Teach you a few stewing tips