First, the pre-treatment is not done well. There are two ways to stew meat, clear stew and cross stew. Clear stew means that the meat is directly put into the stew pot until it is stewed; Cross-stewing is also called mixed stewing. Boil or stir-fry the meat before stewing. Stewed meat requires acid removal, blood removal, cleaning and other processing procedures before stewing in a pot. Cross-stewed meat requires blanching to remove blood, stir-frying to give off fragrance, and then stewing in a pot.
in the second aspect, the conditions for entering the stew pot are not well grasped. Stewed meat has two purposes: to eat meat or to drink soup. For the purpose of eating meat, boil water to eat meat; For the purpose of drinking soup, eat meat in cold water. When the meat is cooked with boiling water, the protein on the surface of the meat will solidify rapidly, sealing the moisture in the meat, and sealing the nutrients at the same time. The stewed meat is delicious. The truth of meat in cold water is just the opposite. Stewed soup is delicious. All the stewed meat is boiled with water, and it is added at a time, and no water is added in the middle.
in the third aspect, the temperature is not sure. In all stews, the basic essentials are to boil over high fire, skim off the floating foam, and turn to low heat for slow stewing. Stewing time is the key. Chicken, duck, fish, cattle, pigs and sheep, old and tender meat, stew time is different, mainly by experience. If the time exceeds, it will be stewed and deformed, and the meat will be firewood; There is not enough time, the soup is not fresh, and the meat is still firewood. The simplest way to detect it is to grab a piece of meat and try it with chopsticks. It's easier to insert it. Just turn off the fire and season it.
repeat the key links: ① clean the pre-treatment; (2) master cold water, boiled water, meat and water consumption; (3) the fire to boil small fire stew, just in time.
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bigbear118
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There are several reasons why the meat is fat when it is stewed:
1. The stewing time is not enough and the lean meat is not fully cooked.
2. Adding salt too early makes the water in the meat fiber run out too much. Bite it naturally and get fat.
3. Adding cold water in the stewing process makes the meat protein denatured, which not only makes it difficult to cook, but also makes the taste worse.
4. frying for too long before adding water will also cause too much water loss in the meat, resulting in poor taste.
If you want to make the meat stew tender, you can generally take the following measures:
1. After the meat is cut, you can first blanch it with boiling water, remove the floating foam, then remove the meat, stir-fry it with some base oil for a short time, and then get the oil. Pour the fried meat into the boiled water while it is hot and start to stew.
2. Don't put salt too early. Putting salt too early will make the meat fiber lose moisture, that is, it is not easy to stew and the taste is not good. If you want to make the meat soft and rotten easily, you can add some sugar or rock sugar. Can be fresh, but also can promote the meat quickly cooked.
3. When stewing, don't take too long after the big fire boils, and then turn to small fire. Small fire should be as small as possible, that is, the so-called slow fire. It can even be controlled to the point where sleep is not turned over. Compared with high-temperature stewing, low-temperature stewing can make the meat taste tender and elastic.
4. It is forbidden to add cold water to the soup when stewing. Cold water will denature protein in meat, which will not only make the taste worse, but also make it more difficult to stew. If you really have to add water, you can add boiling water. If there is really no boiling water, you can use a spoon to add water from different places near the pot, the slower the better.
Finally, it should be emphasized that cooking is also a knowledge combining science and art, which requires high practice. No theory can replace the combination with practice. Only by constantly exploring and trying in practice can we find the most suitable operation method.