First, beef stew "three releases"
1, put it in clean water and soak it in blood.
No matter where the beef is bought from the market, it should be soaked in clear water. If the beef is big, you can cut it into small pieces first, and then add enough water to soak it for an hour or two. This can effectively remove dirt from beef, and the stewed beef has no fishy smell. When soaking beef, you can rub the beef repeatedly by hand to squeeze out blood. The water for soaking beef should be changed every ten minutes until the water becomes clear.
2. Put acidic components
When stewing beef, some acidic ingredients, such as hawthorn, hawthorn slices, tomatoes or lemon juice, are often added to the pot, because these acidic ingredients can not only remove the odor, but also make the beef tissue softer and rotten. With these ingredients, the stewed beef is not fishy, soft and rotten, and the meat is rich, and it doesn't take long to stew. Usually it will be soft and rotten in about 40 minutes.
3. put a can of beer.
Beer is a natural material for stew, which is much better than cooking wine. Beer has a faint grain flavor, which can not only make the meat soft and rotten, but also remove the fishy smell and enhance the flavor. Generally, when you stew beef, ribs, chicken or fish, you can put a can of beer. When beer is heated, alcohol reacts with acidic substances in beef soup, which will produce a more fragrant taste.
Second, beef stew "1"
1, no cooking wine
Cooking wine can remove fishy smell, but beef is stewed with cooking wine. After the alcohol volatilizes, what remains in the pot is the "expected" taste in cooking wine. In fact, fresh beef can release its own flavor only by the smell of onion ginger, hawthorn or tomato. Adding wine will only make the taste more complicated and lose the original flavor of beef.
The practice of tomato beef:
Material preparation: beef, tomato, ginger, onion, oil, ketchup, beer, clear water, soy sauce, salt, sugar, pepper, etc.
1. Cut beef into pieces, soak them in bleeding water, then put them in a pot with cold water, blanch them, then take out the bleeding water, blanch them until the beef turns white, and take out the cold water for later use.
2. Wash the tomatoes, peel them and cut them into dices, and then cut some ginger slices and onion segments.
3. Heat the oil in the pan, add the onion and ginger slices and saute until fragrant, then add the beef pieces and saute until fragrant, and then add the diced tomatoes.
4. Stir-fry the tomatoes until the water comes out, and then add 2 tablespoons of tomato sauce to improve the taste. Add a can of beer and bring to a boil. If the soup is not enough, add a little water and pour in 2 tablespoons of soy sauce, 65,438+0 tablespoons of salt, 65,438+0 tablespoons of sugar and appropriate amount of pepper.
5. Cover the pot and stew for 40 minutes. You can also stew it in a pressure cooker. Stew the beef until it is soft and rotten, thicken the soup, and then judge whether it is necessary to add some salt according to the salinity. Sprinkle with chopped green onion and coriander and serve. The tomato in the soup is rich in flavor, and the pickled rice is particularly fragrant.