2, at the same time stewed beef easy to rotten key is still on the knife. Beef fiber tissue is relatively dense, so chewing and biting when the toughness is relatively large. If you pad a soft cloth on the board, will be cut into strips of beef on the cloth, with the back of the knife carefully patted once the beef, destroy its fibrous tissue, and then cut into pieces, stew, is not only easy to rotten, and taste better.
3, stewed beef, you should use hot water, do not use cold water, because the hot water can make the surface of the beef protein quickly coagulation, to prevent the loss of amino acids in the meat, to maintain the meat flavor fresh. After boiling on a high flame, uncover the stew for 20 minutes to remove the odor, and then cover, change to micro-fire, so that the floating oil on the surface of the soup to maintain a certain temperature, in order to play the role of stew.
4, strong fire boil, uncovered stew 20 minutes to remove the odor, and then cover, change to micro-fire, so that the soup on the surface of the floating oil to maintain a certain temperature, in order to play the role of stew.
5, boiling process, salt should be put into the late, the water should be added once enough, if you find the water is too little, you should add boiling water.
6, the day before the stew, first with mustard on the surface of the meat smear, before stewing meat with cold water to wash off, so not only cooked fast, and tender meat.
7, a small amount of tea wrapped in gauze, put into the stove with the beef stew, meat is not only cooked quickly, and the flavor is fragrant.
8, add some wine or vinegar (1 kg of beef 2-3 tablespoons of wine or 1-2 tablespoons of vinegar) stew beef, can make the meat more tender.
9, put a few hawthorn or radish slices, so that the beef cooked faster, and can drive away the odor.
10, boiled beef, in order to make beef stew fast, stew rotten, add a handful of tea (about the amount of brewing a pot of tea, wrapped in gauze) with the cooking, meat quickly rotten and taste fresh. Cooking beef and other tough, hard meat and game birds, add some vinegar can make it soft. Some people think that "beef stew, good food is not good to do". In fact, it is not difficult, some people summarized as: "Selection of meat on the road to the soup to be wide, the bottom of the yellow sauce less salt; how much of the ingredients put together, the fire is appropriate meat rotten".
Beef stew with beef ribs as the main ingredients, soy sauce, salt, scallions, sweet noodle sauce, garlic, ginger, peppercorns, dashi, cloves, cinnamon, cardamom, nutmeg, cinnamon, Angelica dahurica, etc. as a supplementary ingredient, the production of a simple home-cooked dishes. It is suitable for people who are weak and recovering from illness. Red color, soft and tender. High cholesterol patients avoid eating.