After beginning of winter, many friends will buy some beef to stew at home. However, many friends can't chew the beef stewed at home. In fact, the reason is very simple. The point is that you haven't mastered these three skills. Today, I will share with you three tips on beef stew to ensure that the beef stewed by everyone is soft and rotten, and the taste is not firewood. Well, before it's too late, I'll serve you dry goods directly.
Trick 1, choose the right beef.
First of all, when stewing beef, the trick of 1 is to choose beef. The beef is not selected correctly. Even if you use the best cooking method, the beef will not be soft and rotten. When stewing beef, you must choose beef brisket, such as beef tenderloin and beef tendon, which are not suitable for stewing, otherwise the taste will be dull, but beef brisket is different because it is fat.
Trick 2, the method of blanching beef.
Secondly, when we stew beef, there is another trick, which is to master the method of blanching beef. When many friends blanch beef, they just put it in the pot. In fact, this practice is wrong. The blanching of beef must be carried out in cold water, and onion, ginger and cooking wine must be added to deodorize the beef, so that the stewed beef will have less fishy smell. It is these details that we all ignore that lead to the unpalatable beef. So all of us must remember these details.
Trick three. The heat of beef stew is very important.
The last trick of beef stew, the temperature of beef stew is very important Many friends have been stewing beef with small fire at home, which will only make the stewed beef taste stuffy and salty. The correct way is to cook with high fire for 10 minutes, and then cook with low fire for 30 minutes, so that the stewed beef has no fishy smell and melts in the mouth. We must remember this detail.
Summary: The reason why your beef stew is chewy is precisely because you have not mastered these three tips. First, the choice of beef materials is very important. Second, the method of blanching beef is different. Third, the temperature of beef stew is very important. As long as you master these three tips, the stewed beef will melt in your mouth and be especially delicious.
Well, thank you for your patience. If you like this article, please like it and share it with more good friends. I'm chef Jiang Yizhou. See you next time.
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