How to store too many stewed ingredients, and what to do if you put too much cooking wine when stewi

You don't need to add water, simmer the lid for a while, and let the wine evaporate when heated. In fact, it is very delicious to put more wine, and the braised pork can even be completely wined, without water, which is particularly fragrant. Even if you put half a bag of rice wine in fried vegetables, as long as the wine taste is gone, it is still delicious.

Don't worry, it's okay to put more alcohol in it, it's still very nutritious.

Simmer for a while and it will evaporate.

We'll be happy to answer this question for you. The amount of time it takes for a seasoning to linger in a stew depends on the type and size of the stew, as well as the type and amount of spice you use. Usually, it takes at least 1-2 hours for the stew to allow the seasoning to penetrate well into the meat and make it more delicious.

Specifically, if you're using larger cuts of meat, such as beef or pork, the stew may take longer, possibly 3-4 hours. And if you're using small pieces of meat, such as chicken or duck, the stew may only take 1-2 hours. In addition, the seasoning you use will also affect the timing of the stew.

For example, if you're using strong spices, such as sedan peppers or star anise, the stew may take longer to ensure that these spices penetrate the meat well. And if you're using milder spices, such as ginger and shallots, the stew may be shortened for a slightly shorter time. In general, the time of stew and the effect of flavor are relative concepts that need to be judged on a case-by-case basis.

If you want to add flavor to the meat, you can extend the stew or increase the type and amount of seasoning. Off-topic: In addition to time and seasoning, the heat of the stew is also very important.

If the heat is too high, the meat may become dry and hard, while if the heat is too low, the meat may become too soft. Therefore, it is advisable to use medium-low heat when stewing meat to ensure the texture and texture of the meat.

Summary. Yes, spices can add texture and flavor to the meat. It is recommended to choose some spices with a strong aroma, such as star anise, cinnamon, grass fruit, etc.

However, it should be noted that the amount of spices should not be too much, otherwise it will affect the taste of the stew. It is recommended to use it in moderation and mix freely according to personal taste to achieve the desired taste effect.

Yes, spices can add texture and flavor to the meat. It is recommended to choose a pie of celery and spices with a strong aroma, such as star anise, cinnamon, grass fruit, etc. However, it should be noted that the amount of spices should not be too much, otherwise it will affect the taste of the stew.

It is recommended to use it in moderation, and the root book is freely matched according to personal taste to achieve the ideal taste effect.

Can you still put spices after the stewed pork ribs?

Yes, for the dish of stewed pork ribs, the big sauce is a more commonly used seasoning, which can play a role in enhancing the flavor and flavor. Spices, on the other hand, are less commonly used, but if you prefer a richer texture, you can add some spices in moderation to accompany the toppings. It is recommended that after putting the ingredients, you can add some spices such as star anise and cinnamon appropriately, which will make the stewed pork ribs more ruined and richer.

Of course, the exact spices used need to be adjusted according to personal tastes and preferences. In addition, if you want to stew pork ribs with a more delicious taste, you can blanch them before putting them in to remove blood and odors, and add ginger slices, green onions and other ingredients during the stewing process. I hope the above can help you, if you have any other questions or needs, please feel free to consult me again.

When it comes to stewing meat, it is a good choice for the meat, which can make the stewed meat more fragrant and delicious. As for whether it is possible to add spices to the stew, it is actually possible. However, it depends on the specific situation, because different spices have different flavors and characteristics, and if they are not properly matched, they may affect the taste and texture of the whole stew, and even conflict with each other and affect the texture.

If you want to add spices, it is recommended to choose spices with a more coordinated taste, such as cinnamon bent muskin, cloves, star anise, etc., their aroma can be well coordinated with the ingredients, making the stew more fragrant and delicious. However, it is also necessary to control the amount of spices, as the flavor of spices is often strong, and excessive use may affect the taste.

Summary. Hello, on the question of stew, ingredients and spices have different effects. The main purpose of the ingredients is to remove the smell and enhance the flavor, while the spices are to add aroma and taste.

So if you think the flavor of the broth isn't strong enough, you can add some spices like cinnamon, star anise, etc.

Hello respectfully, on the question of stew ingredients, ingredients and spices have different effects. The main purpose of the ingredients is to brighten up the rotten brother to remove the smell and enhance the flavor, while the spices are to add aroma and taste. So if you don't think the flavor of the broth is strong enough, you can add some spices, such as cinnamon, celery, star anise, etc.

However, it should be noted that the amount of spices should not be used too much, otherwise it will affect the taste.

The stew stuff packets you bought are all processed and don't need to be processed for the second time, you can put them directly into the soup when you stew the meat. This will promote the taste and remove the fishy smell of the meat.

There are 4 points to pay attention to in stew:

1. The meat that needs to be blanched should be cleaned with warm water, and the cold water will make the meat cool down quickly;

2. When stewing meat, put enough water at one time, and it is easy to put water halfway to make the meat not easy to cook;

3. Put salt at the end, the meat will shrink and not be easy to cook, and the taste will be hard;

4. Simmer over low heat, not on high heat, slow heat makes protein easier to decompose.