There is a trick for cooking mutton, beef and pork, which is "mutton, radish and beef tea, pork with slow fire and hawthorn". Let’s look at the secret of beef stew first.

Tips for stewed beef:

(1) The day before stewing the meat, apply mustard on the meat surface and wash it off with cold water before stewing. This will not only cook it faster , and the meat is fresh and tender.

(2) Wrap a small amount of tea leaves in gauze and stew them with the beef in the stove. The meat will not only cook quickly, but also taste fragrant.

(3) Add some wine or vinegar (2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of beef) to stew the beef to make the meat softer and more tender.

(4) Put a few hawthorns or slices of radish in the meat to make the beef cook faster and get rid of the odor.

Tips for stewed pork:

Pork is nutritious and delicious and is a good raw material for cooking. There are three main tips for making home-cooked pork stew:

1. Cut the meat into larger pieces. Pork contains fresh nitrogen-containing substances that are soluble in water. The more they are released when stewing pork, the stronger the flavor of the broth will be, and the aroma of the meat will be relatively weakened. Therefore, the meat for stew should be cut into larger pieces. In order to reduce the escape of fresh substances in the meat, the meat tastes more delicious than small pieces of meat.

2. Do not cook over high heat. This is because firstly, when the meat is exposed to sharp high heat, the muscle fibers become hardened, making it difficult for the meat to be cooked to pieces; secondly, the aromatic substances in the meat will evaporate with the water vapor during intense cooking, reducing the aroma.

3. When stewing, add less water to make the soup taste mellow. When stewing pork, do not use high heat. When the fire becomes intense, the meat will shrink together. If you add a few mountain plants or a few slices of radish when stewing the meat, the meat will become crispy and crispy very quickly. The salt should be added later, otherwise the meat will not rot easily.

4. When stewing meat, do not add water in the middle, otherwise the protein will be condensed by cold, making it difficult for the ingredients in the meat or bones to seep out of the stew, so add less water.

The reason why meat tastes delicious is that it contains umami-flavoring substances, such as glutamic acid, amide, inosinic acid, etc.

When stewing meat, if you want to make the soup delicious, you should put the meat into cold water and cook it slowly over a slow fire. Because cooking meat in cold water allows more of the fresh substances in the meat to penetrate into the soup, the soup tastes delicious, but the meat tastes worse. If you want the meat to taste delicious, you should boil the meat in hot water. After the meat is heated, the surface protein immediately solidifies, so that much less fresh matter penetrates into the soup, so the meat tastes more delicious.

Tips for stewed mutton:

The biggest advantage of stewed mutton is that you can eat both meat and drink soup. The soup made from boiled meat is very nutritious and is a great way to nourish the body. Moreover, after the mutton is stewed, it becomes more cooked, tender and easy to digest. If appropriate Chinese medicine or nutritionally complementary foods are added to the stew, the nourishing effect will be even greater.

For example, angelica mutton soup, wolfberry mutton soup, astragalus mutton soup, mutton radish soup, mutton tofu soup, and pig trotters and mutton soup all fall into this category.

In winter, many people like to eat pot mutton, which is also a kind of mutton stew. But don't be too impatient when eating. Be sure to stew the meat until it's cooked. Otherwise, the butyric acid and Clostridium in raw mutton will not be easily digested and absorbed by the gastrointestinal tract, which will cause weakness in the limbs after eating.

There is a trick for cooking mutton, beef and pork, which is "mutton, radish and beef tea, pork with slow fire and hawthorn". This is because when cooking (stewing) mutton, put a large white radish and drill a few holes in the radish to remove the mutton smell and make the mutton pieces delicious.

Chop the fresh mutton (or mutton rib meat) into pieces, cut the green radish into hob pieces (you must have green radish to taste delicious), add the washed meat pieces after the water is boiling, and the water should be submerged. Pass the mutton, remove the foam, add a small amount of vinegar to remove the fishy smell, add chopped scallions, ginger slices, an appropriate amount of pepper powder (the peppercorns taste better), a few wolfberries, simmer over low heat; then pour in the chopped green onions For radish, you can add a small amount of coriander according to personal preference. When the radish is cooked and soft, add an appropriate amount of salt.

Note: If the mutton you buy has a strong smell, you can add a small amount of orange peel