How to stew meat and rotten and fragrant: cold water into the pot, stew with tea, add wine or vinegar, add hawthorn or radish.

1, cold water into the pot

Stewed beef cold water into the pot, hot water into the pot beef surface quickly tighten, not conducive to cooking blood stains dirty, very important point: stewed beef must not be blanched. First blanch and then into the pot stew, if the beef is easy to firewood, high fire after boiling, uncovered stew for 20 minutes to remove the odor, and then cover, change to micro-fire, so that the soup surface floating oil to maintain a certain temperature, in order to play the role of the stew, at the same time in the process of boiling, the salt should be put late, the water should be added to the full at a time, if you find that the water is too little, should be added to the boiling water.

2, and tea with stew

stew meat the day before, first with mustard on the meat surface wipe, stew meat before washing off with cold water, so not only cooked fast, and tender meat, stew beef can be used to clean white cloth wrapped in some tea with the cooking, so that the beef is easy to rot, and has a special flavor.

3, add wine or vinegar

Stewing beef with some wine or vinegar, according to 1 kilogram of beef put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar ratio of stewing beef, these two things can be soften the quality of the meat, meet the meat is not easy to stew, generally need to add some.

4, add hawthorn or radish

Add some hawthorn or radish, you can make the beef cooked faster, and remove the odor.

The key to good stew

1, meat to choose the right

Choose the meat in general always love to buy some of the parts of the bright red meat to do beef stew. In fact, this category to the more suitable for stir-fry, such as stewed food, the meat is tight and firewood. Suitable for stewing many parts of beef, such as tendon, waist plate, bow mouth, chest, spine, etc., accounting for about 70% of the meat parts. These parts have tendons and skin, fat and thin, from the surface looks a little unattractive, not popular with customers, but as long as the practice is appropriate, after maturity, the meat is fluffy, both warm and rotten, fresh and flavorful.

2, grasp the fire

In fact, stewing this thing, the fire is the key. General meat, at a temperature of 50 degrees protein will begin to condense, 60 ~ 65 degrees, the meat will suddenly contract, release a lot of gravy, to 70 degrees, the connective tissue began to melt, the temperature went higher, is rotten too much. We usually use induction cooker or pressure cooker to stew.

Induction cooker, you can set the temperature to 120-150, this temperature is basically appropriate, pressure cooker stew meat will be rotten, but the problem is not big, stew meat about 1.5 hours -2 hours. There is also if you are not sure, there is a simple way to identify, is to take a chopstick to the cooking meat inside the insert, look, can not be inserted, inserted into the point that is not cooked, only inserted into the point of toughness is just right.