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The real reason that the stewed meat is old and firewood 1.
When the meat ingredients are cooked, if the heat is too high, it will lead to the rapid loss of water in the meat ingredients, and the meat ingredients that have lost a lot of water will become old, firewood and hard. However, many people have some misunderstandings about the cooking method of stewed meat. They think that the greater the heat, the faster the meat will ripen and rot. In fact, this is a very wrong idea.
Solution: Therefore, if you want to cook a soft and juicy stew, the correct way should be to boil it with high fire and then simmer it with low fire, so that the meat in the pot is evenly heated and the water loss of meat ingredients is reduced. This is the key to stew.
2. Salt is added too early:
Similarly, most people often make a mistake in the process of cooking delicious food, that is, adding salt too early, especially when stewing some meat ingredients with thick meat fiber, which will lead to the rapid loss of water in meat ingredients, just like pickling pickles with salt in northern families. When vegetables are sprinkled with salt, a lot of water will precipitate and vegetables will become dry. So if you want the stew to be soft and rotten, don't add salt too early.
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Question 1: If the salt is not put in advance, how can the meat taste?
The taste of stewed meat has nothing to do with the salt added during cooking. The correct way to taste stewed meat is to soak it, not stew it, that is, let it taste during cooking. Therefore, when making stewed meat, it is best to let the meat ingredients soak in the soup for a period of time after the production is completed. Many delicious braised pork and jar meat are made after the production, and they need to be soaked for one night and eaten the next day. Soaking can not only make the meat tasty, but also further soften the meat.
Solution: When stewing meat, it is best to add salt to taste when cooking is finished, or add salt to taste when the meat in the pot is soft and rotten. If it is lean meat, I personally suggest adding salt to taste 5 minutes before cooking is finished. Because the meat fiber of lean meat is thick and there are obvious gaps between the fibers, it is easy for lean meat to taste because of capillary phenomenon. Therefore, you don't have to worry about the taste of stewed lean meat, just pay attention to the mastery of the heat.
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3. The stew details are wrong:
Stewing means that the pot must be covered when stewing meat, and many people will not notice this detail when stewing meat at home, and this will also cause the meat to be difficult to cook. The essence of stewing is that when the pot is covered to stew meat, the air pressure in the pot will increase, so the meat will be cooked easily. Secondly, when stewing, the steam generated in the pot will flow back into the pot along the pot cover, which can avoid the imbalance of salinity in the pot, avoid the situation that the soup is burned too fast and salty, and will not cause the meat to become old and firewood.
So many people will ask, how can there be salty taste without salt? There are many sources of salty taste, such as soy sauce, soy sauce and so on. For example, the salinity in soy sauce contains about 1 gram of salt per 15ml of soy sauce.
Solution: stew is one of the important details of stew, and it is best to choose kitchen utensils such as casserole for stew, because casserole has many characteristics suitable for stew, such as uniform heating, good heat preservation effect and heavy lid.
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4. Add cold water halfway:
Another factor that will lead to the stew getting old and firewood is that when the soup in the pot becomes less, many people will habitually add water, so they just add some cold water, and the addition of cold water will cause a sudden drop in the temperature in the pot, which is the reason why the stew is old and firewood, because it expands with heat and contracts with cold, so remember, if you need to add water in the stew, you must add boiled water and hot water.
Summary: several main points of stewed meat
1. Stew the meat for a long time with a small fire. 2. Add salt to taste when the meat is soft and rotten. 3. During the stewing process, you need to cover the pot for stewing. 4. During the stewing period, you can only heat the water. 5. It is best to soak the stewed meat for a while. 6. Stewing the meat in a casserole is more effective.
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Several auxiliary methods that can accelerate the softening of stewed meat-one method for lean meat with thick meat fiber: knife-arranging method
Clean the lean meat, lay it flat on the chopping board, then beat it horizontally in turn with the back of the kitchen knife, and then beat it vertically in turn with the back of the knife again. After repeated beating, the lean meat is easier to be soft and rotten when stewed.
Principle: Beating with the back of a knife can make the meat loose, or even break the fleshy fiber, so when stewing, the loose meat is easy to be soft and rotten, because the fleshy fiber has been destroyed, and in the heating process, the destroyed external fleshy fiber cannot be solidified and gathered together to form an effective cohesive force, which is beneficial to the internal and external heating of the meat.
Method 2: Pressure cooker
Meat ingredients cooked in a pressure cooker can effectively make the meat soft and tender.
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Method 3: Soak and clean meat ingredients with rice washing water.
The starch contained in rice washing water can effectively remove the peculiar smell of meat ingredients, so the clean lean meat soaked in rice washing water tastes delicious. In addition, the lean meat soaked in rice washing water for a long time will absorb a lot of water, which will make the lean meat full. After long-term stewing, the full lean meat can avoid the taste of the meat becoming old and greasy due to excessive water loss, so it will indirectly make the lean meat soft and tender.
Method 4: Tea, hawthorn and baking soda.
The above three ingredients are mainly based on the fact that the meat fiber of meat ingredients will be destroyed under the condition of acid and alkali, thus making the meat soft and tender, but it is not recommended by individuals. If the amount of stew is small, you can put some hawthorn, which will have a certain effect. If the amount of stew is large, the effect of hawthorn will not be obvious, while the other two, baking soda will affect the taste of meat, which requires repeated washing, and tea will affect the color of soup, making the meat soft and tender.