1, soak in water before cooking.
Fresh beef is washed with dust, cut into small pieces, put into a basin, and soaked in appropriate amount of clean water 1 hour, replacing clean water twice during this period. Soaking in clear water can precipitate blood in beef, because the fishy smell of beef mainly has three points, one is blood in beef, the other is fat in beef, and the third is ammonia gas released by protein decomposition when beef is cooked.
Therefore, the chef told me: whether it is stewed beef or other meat, you must soak it in water before cooking, which can reduce the fishy smell of beef by a quarter. Secondly, the beef should be cut with a top knife when it is cut into pieces, so that the fiber of beef can be cut off, at least when it is eaten, there will be no blockage.
2. It's very important to water.
After soaking the beef in water, rinse it with clear water, and then put cold water into the pot to start blanching. After the fire boils, skim the floating foam with a spoon, and then repeatedly stir the meat with a spoon to make it evenly heated. Blanching water can not only further remove blood from beef, but also remove most of beef fat and the fishy smell produced by ammonia gas released by protein decomposition in beef.
Generally speaking, after the fire boils, you can continue to blanch for about 8 minutes. Blanched beef, rinse with warm water to clean the froth. Because, cold water washing will lead to the appearance of beef tightening.
3. Cook in boiling water when stewing.
Beef cleaned with warm water can't be put into the pot with cold water! Whether it's stewed or braised in brown sauce, you can't cook until the water in the pot boils. Because, from the beginning of blanching to this time, beef has been kept in a heated state, and its meat quality is soft. Therefore, boiling water will keep the meat soft all the time, and it will not make the meat tighten, thus affecting the taste.
4. Put some "acidic food"
For example, when you stew beef, you can put a little rice vinegar, or a little lemon juice, or a little dried hawthorn. These acidic substances will not only affect the taste of the meat in the steamer, but also make the beef more tender and delicious.
5, remember the open stew.
In fact, a lot of fishy substances in beef are taken away by steam evaporation, and we cover the pot cover, so that the steam full of fishy substances will condense on the pot cover and then fall back into the pot, which is why the previous steps are all right, and the stewed beef still has a strong fishy smell.