Beef contains a lot of iron, which turns black and reacts with oxygen when cooked for a long time. Or the beef you buy is too bloody, too watery and cooked for too long. It is caused by improper use of iron pots. This is because the material composition of the iron pot is black, and it is easy to oxidize when in contact with the air, and the "oxidized material" enters the soup and turns it black, so it must be treated scientifically before using the iron pot. Beef is high in iron and will react with oxygen and turn black after cooking for a long time. It may be that the beef you bought is too bloody and watery, and it may have been cooked for too long.
Besides the pot, it is caused by the use of poor quality "seasoning packets". Most Huainan beef soups these days are made with non-traditional ingredients. Many are bought directly from fennel stalls in the market. In order to increase the taste of the beef soup, additives such as "Beef Flavoring, King MSG, Beef Extract" are also used causing the discoloration of the soup. Ordinary beef "seasoning package" is not effective, it is difficult to make an authentic taste, some shopkeepers use these "additives" sold in the market to make soup to narrow the difference in flavor with the "authentic Huainan Beef Soup", but these "additives" tend to make the beef soup turn black soup.
There are many reasons behind the beef soup turning black, the biggest of which is because your temperature is too large caused by the general down will not appear this phenomenon, if you often use the fire to simmer the beef soup, it is very easy to appear this phenomenon, the other reason is that the time of your beef soup, cooking time is too long, there is a 15-minute appropriate. Why the beef soup will turn black, one is because the use of iron pot, the second is the soup can not boil, three is because of the black pepper soup seasoning problem.
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