Why is the braised beef so fishy?

The beef should be salted for 30 minutes to allow the blood to flow out naturally, so that the marinated beef has a taste and no fishy smell.

Braised beef can never put two kinds of "seasonings"! Otherwise, the braised pork is fishy and bitter, so you must know it in time.

The beef is first watered with green onions and cooking wine.

If the braised pork is a little bitter, it is nothing more than the following three reasons: the bitterness of the marinade, the bitterness caused by the burning of the ingredients, and the bitterness of the ingredients themselves. The following marinated master will combine the experience of the usual marinated vegetables to give you a detailed description of the bitterness, and introduce how to alleviate various bitterness.

First, the bitterness in the marinade.

This is also the one with the greatest bitterness and the most likely one**. The marinades we usually use can be divided into aromatic, spicy, sour and other flavor types, among which an important fragrance type is bitter fragrance, bitter spices, will have some bitter taste, some bitter taste is very heavy. For example, sand kernels, angelica, and sand ginger are all bitter-flavored spices, all of which have a heavier bitter taste.

The solution to this bitterness is to put an appropriate amount of spices, and not to blindly increase the amount; Second, before the spices are added to the brine, the bitter flavor of the bitter spices should be removed by soaking them in warm water and adding white wine. After these two processing steps, the bitterness of the spice is greatly relieved.

2. The bitter taste produced by the burning of the ingredients.

The burnt ingredients also include many situations, such as the wall of the brine pot, the top of the brine is attached to the pot circle, there will be a layer of brine scale, this circle of scale, is a bitter taste, every time after the marinade, to clean up these scales in time; There is also a brine that does not put ingredients in the air, and the brine will also be burned to produce a bitter taste; There are also various meat ingredients when the hair is removed, it is often burned with a spray gun, so that the skin is burned, and it is not completely cleaned, and there is also a bitter taste; If the sugar is fried too old, it will also produce a bitter taste; These things don't seem to be in large quantities, but after a long period of accumulation, the bitterness is obvious. The solution is not to boil the brine empty, clean the side of the brine pot in time, clean up the meat ingredients before entering the brine pot, and keep the braised vegetables on low heat to prevent the pot from pasting, and the sugar should not be fried too old.

3. The bitterness of the ingredients themselves.

Like braised pork liver, duck liver, etc., they often encounter the problem of bitterness of brine products. This is because the liver is easily contaminated by animal bile, so the liver halogen we buy is often bitter. The way to remove the bitter taste is to apply some liquor to the bile-contaminated area or wash it with a baking soda solution.

There are also some free-range animal meats, especially those with a long growth period, and the meat itself will also have a bitter taste, which needs to be blanched for a longer time when blanching, so that the peculiar taste and bitterness can be fully dissolved to reduce the bitterness. Some soy products also produce a bitter taste during processing, and the way to remove them is also to blanch.

There are many reasons for the bitterness of braised vegetables, as long as we can find the cause and take corresponding solutions for the source of their respective bitterness, we can ideally remove the bitterness, so that we can get closer to making delicious braised vegetables.

The beef is braised and bitter, which means that there are too many condiments, because most of the ingredients are a kind of traditional Chinese medicine. If you put too much, it will bring out the bitterness in the Chinese medicine. Half of the stewed beef is a little bitter, so you can take out the braised beef at this time and put it in clean water.

Add some sweet and sour and cook it.

First, the selection of raw materials.

Braised meat and vegetables need to choose fresh raw materials, the processing of raw materials must first come out of the water, boil to remove blood foam, and the raw materials must be the same size, easy to mature!

Second, the choice of materials.

The selected ingredients must be the spices produced in the year, so that the flavor of the pickled vegetables is more sufficient, the proportion of spices should be less and not more, less can be added in moderation, more is not easy to save! Add an appropriate amount of ingredients according to how much of your own braised vegetables, take two catties of pork as an example, (one star anise, two bay leaves, a small piece of cinnamon, 10 grams of red pepper, 15 grams of cumin, 8 grams of cardamom, 10 grams of dried chili peppers) These things are fine, do not need too many spices, and are easy to string flavors!

Third, the size of the heat.

The pickled vegetables must be marinated on low heat, so as to maximize the preservation of the umami of the raw materials from being released, keep them in the raw materials, and make the pickled vegetables cook more delicious! For small pieces such as chicken feet and chicken wings and duck wings, we can boil the soup and use a colander to press the ingredients and soak them until they are ripe and flavorful!

Fourth, the choice of braised soup barrel.

Priority is given to ceramic utensils, which can protect the braised soup from reacting with the soup barrel and not cross-flavoring, and then there is the wooden barrel, a good wooden barrel can make the soup cook the aroma of wood! Finally, there is a stainless steel barrel, and the worst is an iron barrel, an iron pot!

Fifth, fried sugar color technology.

Sugar color is the most basic color, sugar color is fried over low heat, and boiling water must be added after turning jujube red, which can prevent the sugar color from solidifying, and the sugar color is cooked more evenly! The braised vegetables will not be black when they come out of the pot, and they are red and bright, the rock sugar can neutralize the bitter and astringent taste of the material, and must be added in moderation, and the seasoning that increases the umami should not be put in, as well as the meat treasure king, ethyl maltol and other food additives are not allowed to be put, you can put an appropriate amount of light soy sauce to adjust the umami, and the dark soy sauce can not be released out of the pot is particularly easy to blacken!

Sixth, the maintenance of brine.

A pot of good braised soup will not be bad after a hundred years, and the more marinated the more fragrant, the braised soup must be filtered every time the braised vegetables are finished and the oil on it must be salvaged clean, and the soup can not touch the raw water, the mouth of the soup barrel must be wiped clean with a clean rag, to be placed in a cool and ventilated place, the braised vegetables must be boiled a day, and the hot summer must be burned twice a day, once in the morning and once in the evening!

Now back to the problem, the braised pork is bitter, basically because there are too many ingredients, and there are too many seasonings for umami, and too much monosodium glutamate and chicken essence will also be bitter! The rescue method can take out the spice packet and leave half of it, pour out half of the braised soup, add boiling water to boil, add an appropriate amount of rock sugar, put the bitter braised meat in the boiling water! Soak it for a while!

What is the reason for the bitter taste of beef beef, how does the brine come out? I think your brine may be a little too heavy with spices. Or maybe it's when you fry the sugar. So this makes it easy to have a bitter taste.

Hello, I am the answerer, I am very happy to answer your question, hehe, the following is my answer to your question, how to remedy the fishy smell of marinated beef, add green onions, garlic, ginger or liquor, grasp the ear of cooking wine and Bu, etc., you can go to the smell;

You can put in some mung beans, almonds, hawthorn, red dates or orange peel, and after boiling, add some white wine appropriately, so that you can remove the smell and at the same time make the beef more delicious.

If you stew beef, you can add some carrots to remove the smell, or you can add cinnamon, white wine and other seasonings to cook together.

Beef and mutton to remove the smell and flavor of the skills 1Soak the cooking wine method, and then put it in the refrigerator for more than 2 hours to completely remove the hail. 2.

The lemon juice cavity is like the soaking method, add an appropriate amount of lemon juice to the beef, stir well, and refrigerate for 2 hours before it can be removed. 3.When getting out of the pot, add an appropriate amount of high-concentration liquor, a few slices of onions, green onions, and an appropriate amount of vinegar can also remove the fishy smell.

4.If you are roast beef, you can Wu Qi cut the onion into minced pieces, stir well with the beef, then pinch it for 10 minutes, take out the beef, then put an appropriate amount of batter in it, scrub it clean, and then put it in clean water, which can also remove the fishy smell. 5.

In addition to adding spices (cardamom, perilla, cloves, sand kernels), you can also add some white radish or sugarcane, which can not only remove the fish, but also improve the freshness. 6.The quick way to get rid of the fishy smell is to overboil the water and overboil the oil, which is simple and fast.

Use hot trapped water, not cold water. Hot water can make the protein on the surface of beef quickly coagulate, prevent the amino acids in the meat from being soaked outside, and maintain the delicious taste of the meat; After the fire boils, open the lid of the pot and stew for 20 minutes to remove the peculiar smell, and then cover the lead lid, change to a small boil over a slight fire, so that the oil slick on the soup noodles is kept at a temperature, during the cooking process, the salt should be put late, the water should be added at one time, if you find that the water is less, you should add boiling water; The day before stewing, rub the surface of the meat with mustard, and before stewing, wash it off with cold water, so that it not only cooks quickly, but also the meat is tender.

Wrap a little tea leaves in gauze, put them in a pot and stew them with beef, the meat cooks quickly, and the taste is fragrant.

Add some wine or vinegar to 1 kilogram of beef and put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to stew beef, which can also make the meat soft.

Put a few hawthorns or a few slices of radish in the meat pan, which will cook quickly and also remove odors.

The marinated beef has a fishy smell, you can re-prepare a pot of excitation, put cooking wine in it and then put a little ginger to drain the old, so that it can be simply boiled for ten minutes, then it will effectively cover the fishy smell, and you can dip it in garlic to eat when you eat it in Mingsou Wang, and the fishy smell will be much smaller!

Braised beef rotten and delicious practice

Ingredients used: 5 catties of beef tendon, 2 pieces of ginger, 2 green onions, 2 spoons of Sichuan pepper, half a bowl of light soy sauce.

Step 1: Soak in. Beef must choose beef tendon meat, it is best to buy "flower tendon meat", pour water into it and start soaking, do braised beef in summer need to soak for 3-4 hours, pay attention to change the water every hour, try to wash off the blood.

Step 2: Prepare the material. This home-cooked braised beef requires very little seasoning, prepare a plate of shredded ginger, shredded green onions, two spoons of Sichuan peppercorns, and put the beef into a basin to control the moisture.

Step 3: Pickle the round heights. After putting the beef into the basin, add the shredded ginger, green onion, and Sichuan peppercorns, grasp it well, pour in about half a bowl of light soy sauce, cover the basin with a suitable tool to completely press the beef into the sauce, and put it in the refrigerator room to marinate for 4 hours.

Step 4: Cook beef: After the beef is marinated, put it in the cooking pot, remove the seasoning in the marinated beef juice, keep only the soup, pour it all into the pot, and then pour the appropriate amount of water, and then add the appropriate amount of light soy sauce according to personal taste.

Step 5: After boiling over high heat, start to boil over low heat, and the cooking time is about 40 minutes before it is fully cooked. Turn off the heat and soak the orange liquid for another half an hour, remove the slices and eat. The simple and delicious braised beef is ready.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

If the time is too long, it can be an hour, and it should be taken out in time after the marination, and it should not be soaked for a long time.

The muscle part of the cow can be cut into steaks, cuts of beef or cowboy bones, or mixed with other meats to make sausages or blood sausages. Other edible parts are oxtail, beef liver, beef tongue, beef shutters, cattle pancreas, beef thymus, cow heart, cow brain, cow kidney, and cow whip. Beef sausage can also be eaten, but it is often used to make sausage coatings.

Cattle bones can be used as feed.

Beef is rich in protein, amino acids. Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-surgery, post-illness recuperation in supplementing blood loss and repairing tissues.

Traditional Chinese medicine diet therapy frankly believes that eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.