Stew meat in hot water and make soup in cold water. If you mainly eat meat, use hot water. Meat is delicious because it is rich in "freshness-producing substances" such as glutamic acid and inosine. Stewing meat in hot water can quickly solidify the protein on the surface of the meat, and the freshness-promoting substances and nutrients in the meat will not easily penetrate into the soup. , the stewed meat tastes delicious.

If you mainly drink soup, use cold water. Before making soup, add enough water at a time and heat it slowly. During the heating process, more nutrients and fresh substances in the meat are dissolved in the water, and the seasonings in the soup can also penetrate into the meat better, making the soup taste better.

Meat ingredients that must be added when stewing meat

Meat ingredients can not only make the meat taste better, but also warm and remove dampness, which can reduce the risk of meat-eating. dampness problem.

Let’s talk about cardamom first. Cardamom can be divided into white cardamom, grass cardamom, and nutmeg. They all have aromatic properties and can remove dampness and promote qi. Grass cardamom is important in warming the stomach and stopping vomiting; white cardamom is important in appetizing and digestion; nutmeg is important in astringent intestines and stopping diarrhea. But because its medicinal component is volatile oil, which will be lost after long-term stewing, it is best to add it when the meat is mature, according to the ratio of 5 grams of cardamom per pound of meat.

Others, such as Chinese prickly ash, aniseed, dried ginger, bay leaf, cinnamon, pepper, etc., are warm in nature and mostly enter the spleen and stomach meridian. Eating too much meat is most likely to cause indigestion, and these warm medicines or foods that enter the spleen and stomach meridian can share the burden of digestion and make the meat digested as quickly as possible. Otherwise, it will first cause food accumulation and then turn into "wetness". If things go on like this, it can even turn into a heavy body constitution, making the person not only fat but also not looking fresh in appearance.

These tips make meat taste better!

Tips

Don’t add salt too early when stewing meat or making soup. Because salt can cause the moisture in the meat to escape quickly, accelerate the coagulation of protein, and affect the taste of the dishes.

Do not cook the meat over a high fire, in case the meat is exposed to sudden high heat, the muscle fibers will become hard, and it will not be easy to cook. The aromatic substances in the meat will also evaporate with the water vapor during the fierce cooking, making it Fragrance reduced.

When eating meat, try not to eat it with cold drinks, because the biological enzymes that digest meat are not activated until the food is heated to 36 degrees Celsius, which is equal to the body temperature. Drinking meat with cold drinks will only It can again increase the burden on the body when digesting meat.