boiled beef most avoid three seasonings: cinnamon, dahurica, cloves.

1, cinnamon

Our partners like to buy a lot of fresh beef to stew, and in the stewing of beef, often put the cinnamon into the beef inside a stew, in fact, the partners of this practice is wrong, because buy back fresh beef, itself comes with a delicious, because cinnamon is too much flavor, but will cover up the beef! Originally fresh flavor.

2, Angelica dahurica

Clean stewed beef can be, Angelica dahurica is completely unnecessary to put, or else beef stewed flavor taste will be bitter, if the partners are in the red beef, then the amount of Angelica dahurica must be mastered, or else Angelica dahurica put too much is the same will be bitter.

3, cloves

Cloves as a spice, only suitable for the flavor itself is relatively rich in food, such as stewed chicken, stewed fish and so on this some. In these cuisines, the main use of cloves is to add flavor. So our partners in the beef stew, the beef itself will not be a strong odor, into the cloves of its role is not big and will destroy the fresh flavor of the beef itself.

Precautions for cooking beef

1, do not blanch directly

Stewed beef, beef can not be directly blanched, need to use pepper, ginger, cooking wine, salt, pepper will be marinated in beef for 6 hours, and then blanched, because directly blanched, can not be completely removed from beef in the fishy flavor, so that the beef to eat! With a fishy taste, and marinated and then blanched, both to increase the flavor of beef, but also to make the beef more flavorful.

2, do not cut the blanching

Stewed beef, be sure to wait until the beef blanched and then cut, this step is very critical, because the first blanched, and then cut, you can reduce the loss of water in the beef, so that the beef to eat more tender.

3, don't put salt first

In the process of beef stew, don't put salt first, need to wait until the beef is completely stewed and then put salt, because the salt will be put in the pot first, it will lead to a large amount of beef shrinkage, so that the stewed beef eat very firewood.