Pat away, add a variety of seasonings and medicines (to be wrapped in a cloth to the next use), with a warm fire slowly simmering into.
Stewing beef know-how
Stewing beef, you should use hot water, do not use cold water, because hot water can make the surface of the beef protein quickly solidified. It prevents the loss of amino acids in the meat and keeps the meat flavor fresh.
After boiling on a strong fire, uncover and stew for 20 minutes to remove the odor, then add the lid and change to a slight fire to keep the floating oil on the surface of the soup at a certain temperature in order to play the role of stewing.
In the boiling process, salt should be put into the late, the water should be added once enough, if you find the water is too little, you should add boiling water.
The day before stewing, rub mustard on the surface of the meat, and wash it off with cold water before stewing, so that it not only cooks quickly, but the meat is tender.
Put a small amount of tea wrapped in gauze and put it into the stove with the beef stew, the meat is not only cooked quickly, and the flavor is fragrant.
Add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar to 1 kilogram of beef) to the stewed beef to make the meat more tender.
Putting a few slices of hawthorn or radish in the meat makes the beef cook faster and gets rid of the odor.
Stewing beef
Cooking beef, in order to make beef stew fast, stew rotten, add a handful of tea (about the amount of tea for a pot of tea, wrapped in gauze) with the cooking, meat quickly rotten and taste fresh. Cooking beef and other tough, hard meat and game birds, add some vinegar can make it soft. Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "choose the right meat to the road soup to be wide, soy sauce base less salt; how much of the ingredients put together, the fire is appropriate meat rotten incense". Select meat: the general public always love to buy some parts of the bright red meat to do beef stew. In fact, this category to more suitable for stir-fry. If used for stewing, the meat is tight and firewood. Suitable for stewing many parts of beef, such as tendon, waist plate, bow mouth, chest, spine, etc., accounting for about 70% of the whole beef parts. These parts have tendons and skin, fat and thin, from the surface looks a little unattractive, not popular with customers, but as long as the practice is appropriate, after maturity is the meat puffy, both warm and rotten, fresh and flavorful. After the meat is selected, the first whole piece of rinse, remove the surface floating dirt; wipe clean and cut into walnut blocks, immersed in water for about half an hour, to remove to the blood impurities, fish out and standby, but do not tighten the meat with hot water or boiling water, otherwise the meat becomes old, not easy to stew.
Mixing soup: add enough warm water in the pot (to not over meat shall prevail, the pot species is not limited), put the right amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), stirring with chopsticks, at this time, the sauce residue sinks to the bottom of the sauce froth floats, with a strainer to fish net slag skimming foam to ensure that the broth is colored and not mixed. Mixing soup can not use soy sauce, because soy sauce contains bitter taste of sugar color, added to the soup after cooking, will make the broth is also slightly bitter, stewed meat flavor is greatly inferior. The amount of water should be added to the soup once, do not add water in the middle. If the soup is not enough, can only heat water or boiling water, can not add cold water, otherwise the open pot of meat meets the cool water, easy to make the meat surface contraction tight, the heat is not easy to internal transmission, the meat will become hard and skin, not good chewing. After the soup is adjusted, then put the right amount of salt.
Put the ingredients: put the cut and cleaned beef into the pot, and then put the ingredients. Generally speaking, there are cloves, cinnamon, sweet licorice, peppercorns, dashi, cumin; or peppercorns, dashi, cinnamon. No matter what ingredients are used, green onion, ginger and garlic are essential. Some orange peel can also be added. If 2.5 kilograms of meat shall prevail, the amount of ingredients can be used 20 peppercorns, 4 to 5 daimyo, 3 to 4 pieces of cinnamon, 3 to 4 pieces of green onions inch-long, 3 to 4 sections,... Ginger 1 cut (do not cut), garlic 4 to 5 cloves. These ingredients together in a pot, you can pepper, dashi, cinnamon in a gauze pocket, can be used 2 to 3 times in a row.
Fire: the ingredients into the pot that is covered with a lid, depending on its big open lift the lid open pot stew, through the bloody flavor evaporated. 20 minutes and then cover the lid, changed to a small open fire, 3 hours or so can be stewed, the texture of the beef is soft and rotten, the soup is beautiful and fresh color, aroma. The use of pressure cooker beef stew, the effect is also very good, as long as you master the fire on the line. That is, after opening the pot over high heat, deflate for 5 minutes, buckle the safety valve, 20 minutes after changing to medium heat, and then after 20 minutes can be.