When stewing beef, you should use hot water instead of cold water, because hot water can make the protein on the surface of beef solidify quickly, prevent the loss of amino acids in the meat and keep the meat delicious.
After boiling, remove the lid and stew for 20 minutes to remove the odor, then cover it and use low heat to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing.
In the process of cooking, salt should be put in late, and water should be added at one time. If water is found to be too little, boiling water should be added.
The day before the stew, rub mustard on the meat surface first, and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat fresh and tender.
A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. The meat not only cooks quickly, but also tastes fragrant.
Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar per kilogram of beef) to stew beef can make the meat softer and tender.
Put a few hawthorn or radish in the meat, which will make the beef cooked quickly and drive away the odor.
2 "Clever Stewed Beef"
Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Some people sum it up as: "Choose the meat to be wider than the soup, and put less salt at the bottom of the yellow sauce; Put all the ingredients together, and the meat will be fragrant and rotten when the heat is right. " Choosing meat Most people always like to buy some parts with bright red shredded pork to make beef stew. In fact, this kind of direction is more suitable for stir-frying If it is used for stewing, its meat quality will be tight. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 70% of the whole beef. These parts have tendons and skins, and they are fat and thin. From the surface, they look a little ugly and are not welcomed by customers. However, as long as they are properly done, the meat will be bulky, delicious and delicious after maturity. After the meat is selected, the whole piece is washed first to remove the floating dirt on the surface; After cleaning, cut into walnut pieces, soak them in clean water for about half an hour to remove the dirty blood impurities, and take them out for later use, but don't use hot water or boiling water to tighten the meat, otherwise the meat will get old and difficult to stew.
Soup mixing: add enough warm water to the pot (whichever is not meat, the pot type is not limited), put a proper amount of yellow sauce, commonly known as "topping" (500g meat, 50g sauce is enough), and stir it with chopsticks. At this time, the sauce residue sinks to the bottom, and the sauce foam floats. Remove the foam with an Russian hedge to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. After adding it to the soup, it will make the broth slightly bitter, and the stewed meat taste is greatly inferior. The amount of soup should be filled at one time, not in the middle. If the soup is not enough, you can only heat the water or boiled water, and never add cold water in the middle. Otherwise, when the boiled meat meets cold water, it will easily make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. The meat will become hard and crusty, which is not easy to chew and swallow. After the soup is mixed, add some salt.
Feeding: put the cut and washed beef into the pot and then put it as seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, aniseed, cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 kg of meat, the amount of seasoning can be 20 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, ginger 1 piece cut (do not cut) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2~3 times.
Temperature: cover the pot when the ingredients are put into the pot, and open the pot to stew when it is wide open, so as to volatilize the bloody smell. After 20 minutes, cover it again, and turn it to slow fire. It can be stewed in about 3 hours. The beef texture is rotten, the soup is beautiful and fresh, and the aroma is fragrant. The effect of stewing beef in pressure cooker is also very good, as long as the heat is well mastered. That is, after the fire is boiled, deflate for 5 minutes, fasten the safety valve, change it to medium fire after 20 minutes, and then wait for 20 minutes.
Boiled beef: If you buy a lot of beef, you can apply a layer of dried mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also tender in meat quality. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves in it, tie the bag up and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant. When cooking beef (sheep), put two or three walnuts with shells and or several hawthorn, which will not only cook quickly, but also remove the smell. When braising beef, add a small amount of potherb to make the meat delicious.
3 "Ginger Tendens Beef"
Ginger is not only a condiment, but also can tenderize beef. If the beef is found to be a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put the Jiang Mo in gauze to squeeze out the ginger juice, mix the ginger juice into the shredded or sliced beef, stir it evenly, so that the surface of the beef slices is evenly stained with the ginger juice, and leave it at room temperature for about 1 hour, and you can cook as needed. The beef tenderized by this method is fresh, tender and palatable, with rich flavor and no spicy taste of ginger.
4 "Skills of Stewing Beef Crispy"
To stew beef, you can add a few hawthorn slices to the pot when stewing meat, and then stew it slowly with slow fire, which will make the beef crisp and delicious. In addition, when cooking beef, you should boil the water first, and then put the beef in the pot. This can not only preserve the nutrients in the meat, but also taste particularly fragrant.