What ingredients and spices can speed up the stew to be soft and rotten

They are: bay leaves, star anise, and cinnamon. The main thing is to increase the fragrance, especially suitable for the flavor of meat, because the fragrance of the bay leaves is stronger, and then it is necessary to pay attention to the proportion when applying, generally 500g of meat plus 1 2 bay leaves is enough; Star anise is also known as big material, its smell is fragrant and strong, mainly for the meat to increase the flavor and fishy, the proportion is generally 500g of meat plus star anise; Cinnamon is also a very fragrant seasoning, and adding cinnamon when stewing meat has the effect of removing the smell and relieving greasyness, and enhancing the flavor and fragrance.

Introduction: 1. Before blanching, it must be flushed to remove the fish.

No matter what kind of meat you buy, you must put it under the water pipe after buying it home, rinse it for 5 to 10 minutes, so that you can remove the blood and water in the meat from the source, and the stewed meat will greatly reduce the fishy smell, and the broth will be clearer and more delicious, so this trick must be remembered.

2. The timing of salt is critical.

The reason why many people stew meat is fishy and firewood is that it is out of this step, when stewing meat, you can't put salt at the beginning, but wait for the meat to stew to the middle and then put salt to taste, because put salt in advance, salt will penetrate into the meat, resulting in the stewed meat is too salty, and the taste is firewood, so you must wait until the stew is halfway, and then put salt to taste, and it is not advisable to put too much, because the soup of stewed meat will stew less and less, and it will become more and more salty, so you only need to put a little less salt and seasoning, so this trick, everyone should also remember it.

<>1. The spices of stewed meat include star anise, cinnamon, bay leaves, grass fruit, angelica, cardamom, tangerine peel, cloves, three naphthalene, angelica angelica and other 20 aftertastes, and the effect will be different if the ratio is different.

2. Star anise: Star anise is also known as anise, which is what we often call a big material. The shape of the star anise is star-shaped radiating octagonal, and there is a sweet taste in the aroma, which is one of the most commonly used spices in stewed meat, and it is also the main raw material for the bulk of five-spice powder.

3. Cinnamon bark: Cinnamon bark, whose scientific name is Chai Gui, is one of the earliest spices used by human beings, and it is also the main raw material of five-spice powder. Cinnamon contains volatile oil, so it has a strong spicy flavor, and when stewed meat, it can play a role in increasing flavor and removing greasyness.

4. Bay leaves: bay leaves, also called bay leaves, are light green or gray-brown in color, spicy and fragrant, and are also one of the most commonly used spices in stew, which plays a role in removing peculiar smells and adding aroma.

5. Grass fruit: The fragrance of grass fruit is strong, which is mainly used to enhance the fragrance of food. When stewing meat, put some grass fruit, which can remove the smell and make the meat taste fragrant and delicious.

6. Angelica Angelica: Angelica Angelica can remove the smell of the ingredients, and adding Angelica Angelica to stew meat can remove the smell of the meat, making the meat more tender and flavorful, and full of aroma.

Cardamom, woody and sand kernels, cardamom has the effect of removing and increasing flavor, so when stewing meat at home, you can add more than half to 1 cardamom in it. Don't add too much cardamom, just add half to 1 cardamom.

Woody is a special spice too. Therefore, when you stew meat at home, you can add a little woody aroma, so that the stewed meat will be particularly fragrant. The fragrance of woody fragrance is stronger, and it has a bitter taste, so you should remember not to put too much when putting woody fragrance.

The size of the sand kernel is relatively small, the surface is wrinkled, its main function is mainly to remove the smell of the meat, everyone put two to three sand kernels when stewing meat, so that the stewed meat will be particularly soft and rotten.

Stew tips

After the meat is stewed until it is cooked thoroughly, add salt, and if you want the meat to taste after adding salt, you can continue to simmer on low heat for more than ten minutes, if it is boiled, wait for the low heat to simmer and then collect the juice on high heat, so that the taste is very strong, and you don't have to worry about the problem that the meat is not flavorful. When stewing meat, it is generally necessary to add more water, because it needs to be simmered for a long time, and it is easy to stew dry if there is less water, so add more water.

Some people may add less water at the beginning when stewing meat, and they will add water halfway, which is very bad and can easily affect the taste of the meat, especially when stewing, if you add water halfway, it will not only make the meat taste bad, but also affect the soup and become not rich enough.

The three spices that must be used for stew are:

The first kind of bright and hidden enlightenment: bay leaves.

The effect of bay leaf fragrance is good, but pay attention to the dosage; Because the smell of bay leaves is relatively strong, too much dosage will affect the original taste of the ingredients. For general home stew, two or three bay leaves are sufficient.

The second type: cinnamon.

Although bay leaves and cinnamon are both fragrant, they are different! Adding bay leaves can make the meat taste fragrant, while adding cinnamon bark will make the meat smell fragrant! One is the inner fragrance and the other is the outer fragrance!

The third type: cloves.

Cloves belong to the aromatic class of spices, and its fragrant aroma is one of the strongest of all spices, and its smell is intense. In cooking, it is mainly used for deodorization and differentiation, aroma and flavor, and acceleration of soft meat.

Precautions for stew:

1. Avoid adding cold water halfway: because the heated meat will shrink when it is cold, the protein will not dissolve easily, and the soup will lose its original fresh taste.

2. Avoid skimming off the oil slick: The oil slick on the soup noodles can reduce the evaporation of water vapor, maintain the water temperature, and reduce the emission of fragrance. At the same time, the oil itself can also make the soup delicious and thick, increasing nutrients. If you want to get rid of the oiliness, skim off the oil slick before the ingredients are ripe.

3. Avoid putting salt early: because putting salt early will make the protein in the meat coagulate, which is not easy to dissolve, making the soup darker, not concentrated enough, and unsightly in appearance.

4. Avoid putting too many condiments, such as onions, ginger and cooking wine, so as not to affect the original taste of the soup.

5. Avoid putting too much soy sauce too early, avoid sour soup, dark and black.

6. Avoid boiling the soup, so as not to make the soup turbid due to the violent movement of protein molecules in the meat.

7. Avoid taking too long: The main ingredient in the soup is protein. If the simmering time is too long and the heating temperature is too high, the protein will undergo pyrolysis and denaturation, breaking down into other components. Some ingredients may undergo a series of changes to produce harmful substances and even carcinogens.