Beef will be bloodshot if it is not cooked, and it will smell fishy after cooking; Blanched beef can not only remove the fishy smell, but also keep the elasticity of the meat.

2. Reduce cooking time and finalize the design.

Taking stewed beef as an example, blanched beef loses its own flavor while removing the fishy smell, so blanched beef has advantages and disadvantages. In beef stew, the finished product requires clear soup color, so some beef flavor must be sacrificed and blanched. Braised beef, on the other hand, is not so demanding on soup. It is best to keep the original flavor without blanching.

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Scalding is also very particular about methods. When scalding beef, it is best to put it in cold water, not hot water. Boiling beef in hot water will easily age. In addition, it will make the blood in the beef not easy to cook, and the cooked beef will not be so fragrant. Therefore, don't boil beef in hot water.

Pour the beef directly into the cold water pot so that the nutrients in the beef will not be lost. On the contrary, protein in beef is firmly locked, which will keep its meat elasticity and taste more delicious.