Cinnamon; pepper; anise

Beef stew is most taboo to put cinnamon, pepper, anise, these three spices are too strong flavor, spicy stimulation, easy to make the beef tasteless, lose the original flavor, and is not suitable for beef stew. Beef stew only need to add angelica, ginger to fishy, goji berries, sesame leaves to taste, and finally add raw pumping color, seasoning, so that the stewed beef, soft and tender fresh, and fragrant and flavorful.

In many beef practices, beef stew is one of the most popular. Beef stew is attractive in color, soft and tasty. However, beef stew also has taboos, beef stew taboo put star anise and cinnamon, because these two seasonings can accelerate the release of the fishy flavor in the beef, destroying the original tender taste of beef. Beef stew should be washed and blanched in cold water in a pot, which can force the impurities and blood foam out of the beef to ensure the taste of beef.

If it is stewed beef soup, then it is not appropriate to put pepper, because the soup is generally more light and fresh, and pepper flavor numbness will destroy the taste of soup. But if you just stew beef, do not drink soup then peppercorns can be put. Beef stew first wash the beef, blanch it in cold water, and then fish it out and wash it. Then the beef re-boiled with onions and ginger and other seasonings, after boiling slowly stewed on low heat, and finally add salt to taste, remove the plate can be.

Beef is a very nutritious ingredient, and it itself has a unique flavor, so that stewed beef is mainly by soaking and blanching to get rid of the odor, other spices can be put less or to put less, do not take away the fresh flavor of beef soup. After all, eat beef stew, or to eat meat and drink soup.