Beef stew is on the way, found that beef half a day does not suck, you can take the following measures to remedy, prompting the beef quickly cooked:

1, beef stew is not easy to cook, can be put in the cooking 1 hawthorn, 1 piece of orange peel or a little bit of tea, helps to improve the activity of proteolytic enzymes, prompting beef quickly soft rotten flavor.

2, beef stew found half a day did not rot, add a little red wine or honey can also make the meat more fluffy, easy to cook rotten. Note that honey should be added when the temperature in the pot is not high, the effect is better.

3, in the production of beef, add soy sauce or to a tomato as a side, can also accelerate the softening of the beef, while the tomato can also be beef flavor, so that the soup is more fresh and fragrant.

4, beer used to stew beef is no better, in the water with beer instead of, and then difficult to stew meat can become cooked soft, the effect of a great.

Beef how to stew easy to rotten

1, how to choose beef

(1) according to different cooking methods, you can choose different parts of the beef to make. For example, beef tendon and brisket are suitable for braising and stewing, beef tenderloin is suitable for stir-frying or steak, and the oxtail part is of course the most suitable for stew.

(2) The quality of beef meat is also directly related to the taste of cooking, no matter which part of the beef, try to choose the meat between fat and lean beef, so that it is easier to cook and stewed, the texture can also be tough and elastic.

2, how to cut beef

To stew beef, first of all, should be destroyed as much as possible beef fiber. Beef is rich in dietary fiber, connective tissue is more, it should be cut across the beef, long fibers can be cut off, so as to achieve the purpose of destroying beef fiber. It is not advisable to cut along the direction of the fiber, so as not to bite the beef is not rotten, and can not taste.

3, soaked in water

Put fresh beef in water to soak, soak out the blood, after a period of time to change the water. (Too much blood in the beef will affect the texture of the meat when cooking, difficult to stew, a little old)

4, pat the beef

Put the beef on the cutting board, gently pat the beef with the back of the knife, or find a rolling pin gently patting the effect is better, you can beat the beef fibers loose, stewing is more easy to cook rotten flavor.

5, cool water in the pot over the beef blood foam

In order to remove the beef in the beef before stewing foam will usually be the first beef over a pot, remember, must be cool water in the pot, and so the water boiled skimmed off the froth. If you use boiling water in the pot, the surface of the beef quickly tighten, the beef will all of a sudden become old, is not conducive to cooking out the blood stains and spoils, it is not easy to make soft and tender beef, but also difficult to stew.

6, the correct marinade beef

Beef marinade before cooking is also necessary, must pay attention to not use salt, so as not to meat become dry and tight to affect the taste, you can use tenderized meat starch or baking soda marinade half an hour, but also the use of lemons, fruit acids to help beef marinade.

7, put salt avoid early

be sure to put salt in the pot before 30 minutes, do not put salt in advance, the first salt will make the beef hard, difficult to stew, need to remember.

8, cold water in the pot

Beef does not need to boil, so as not to taste firewood, only need to be put into cold water and slowly stew can be. The beef should be in cold water, and as the water temperature rises, the blood in the beef will coagulate and precipitate out. You can only add boiling water in the middle of the process.

9, casserole

Want to quickly beef stew, in addition to beef on the effort, props are also very important. With pressure cooker and casserole beef stew is more appropriate, pressure cooker pressure immediately cooked soft, of course, pressure cooker, although very energy-saving and time-saving, but pressure out of the meat is not fragrant. The casserole is more fragrant and flavorful than the pressure cooker stew out.