In the four seasons of the year, winter is the coldest and driest season, but at the same time it is also the best stage of the complementary. What food is better to eat in winter? Because of the cold weather, the body will consume more energy than usual to ward off the cold, so it is very suitable to eat some warm long strength ingredients, which beef is a very good choice.

Beef is a common meat, many places also have the tradition of eating beef and mutton in winter. Beef is not only rich in protein, it contains amino acids closer to the body's needs, but also easier for the body to supply energy and improve the ability to resist disease, but also particularly suitable for the growth and development, after the disease of the people to eat.

In many beef practices, small recommended that we often eat stewed beef, through the stewing method to make, the beef itself nutrition and freshness of the maximum degree of retention, and eat up not fishy and not nasty, soup thick meat flavor. However, the method of stewing is also a special test of culinary skills, even if only one ingredient with the wrong, a whole pot of beef may be wasted, not only the taste of strange, and drink is not fragrant and fresh. Next, I'll share with you 4 tips for making beef stew.

Clear stewed beef to eat up not fishy and not stinky, the pre-processing is very important. Wash the beef into the water after soaking, and then in the water sprinkled with a little salt, salt can be given to the beef inside the blood out, so that after a long time of soaking will be able to achieve the effect of the initial deodorization. It is recommended to add a piece of beef bone to the beef stew, so that the stewed soup flavor is not bland.

Beef in the soaking 1-2 hours, cut with a knife, it is recommended to cut the beef block larger, because the beef will have a certain degree of shrinkage after cooking, and then the beef and beef bones cold water blanching pot, add a little ginger and white wine, so that the beef can be fully deodorized degustation. Water boiling can be seen in the pot with impurities floating, it is recommended to boil boil about two or three minutes, and then the beef cattle bone fishing out in warm water rinse clean.

Then reboot a pot of boiling water, first into the beef bones stewed for 30 minutes, beef bones in the nutrients and flavor through a long period of stewing, will make the soup more fat and fresh. After the time is up, you can put in the beef and spices, cover the pot and turn on low heat to simmer for 1 hour. The stew must be low heat or the soup will not be so clear.

There are only three kinds of spices to be prepared, namely, dried hawthorn, Angelica dahurica and cardamom. Among them, Angelica dahurica and cardamom have a very strong deodorization degradation of the role of stink, dried hawthorn can be cooked out of the beef taste more crispy and tender, the role of these spices is not to highlight the flavor of the spices, but in order to completely remove the fishy and stinky taste of beef inside, so as to highlight the freshness of the beef and the fat, which is the essence of the stewed beef.

Beef stewed for an hour, you can add your favorite side dishes, here a little recommended white radish, beef and radish can be said to be a perfect match, radish absorbs the excess fat in the soup becomes more moist and flavorful, and the beef tastes more refreshing. Salt must be the last to put, when the beef and radish stewed crisp add salt to increase the bottom of the flavor can be, salt put early beef is easy to dry firewood yo.

1, light salt water soak beef 1-2 hours to achieve the initial deodorization effect.

2, cold water in the pot, add ginger and white wine on the beef and beef bones to blanch, to achieve further deodorization of the role of stink.

3, stewed beef spices only hawthorn dried, dahurica and cardamom three can be.

4, stewed beef seasoning to do to reduce, only salt can be used, and to be the last out of the pot before putting.