When stewing meat at home, can adding Sichuan pepper star anise make the meat stew quickly?

No, Sichuan pepper and star anise will only make the meat more fragrant and fresher, and it doesn't have much to do with whether the meat can be stewed.

No. The function of Sichuan pepper star anise is mainly to remove the smell of meat.

When stewing meat at home, adding Sichuan pepper star anise can only play a role in enhancing the fragrance, and can not let the meat stew quickly, if you want the meat to stew quickly, you can add a little vinegar appropriately, so that the meat will be quickly fragrant and not greasy.

Dry stir-fry, or stewed meat, the first seed under the pepper, stir-fry, you can take out the pepper, save the trouble of eating, the back of the meat can also be put first, fry the peppercorns, so that the more you cook, the more fragrant, of course, you can also put it later, you like this. If you like to eat, it is the king, and the best way to choose pork belly is the lower pork belly, which is fat and thin evenly and has a better taste. The lower five flowers are relatively narrow, because the output is not much, and the price is a little more expensive.

When you buy the pork belly, you can change the knife first, so that it is easier to cook through during the cooking process. It must be put in advance, first boil the stock or water to bring out the spice flavor, and then put the meat in, because the soup in the pot already has a spice flavor, so it can better absorb the flavor. Of course, the flavor is not only the order of the spices, but also has a certain relationship with the time and heat.

When <> meat flies into the water, it can have the effect of removing the smell. When making stew, you can also add Sichuan pepper, and Sichuan pepper has to be cooked together to have a taste. Braised pork, stewed mutton, mutton scorpion, braised beef and other braised vegetables are all braised peppercorns, the taste will be better, first soak the meat to be boiled in salted water for ten minutes, remove the bleeding water, and then put it in the pot and add water to boil for ten minutes, do not wait for the water to boil, until the blood juice on the meat is boiled, pour out the water in the pot, replace it with clean water and then cook the meat, you can put pepper, spices, ginger, green onions, so that the cooked meat has no fishy smell, and can also maintain the original flavor of the meat.

Sichuan peppercorns are best flavored when cooked at high oil temperatures! After the oil is added to the pot, wait for the oil temperature to rise to 8 mature, and smoke lightly, at this time, put it into the pepper boiling pot, and then put in the meat to stir-fry, which can put the fragrance into the meat, which is the best way.

After frying, put some lard in the pot, add green onions, ginger, garlic, peppercorns, five grams of dried chili peppers, fry fragrantly, put some soybean paste, 600 grams of water, water can drown the fish on it, put 10 grams of cooking wine, 15 grams of vinegar, 5 grams of dark soy sauce, 15 grams of light soy sauce, appropriate amount of salt, 15 grams of monosodium glutamate, 15 grams of chicken powder, boil over high heat, turn to low heat and cook for six minutes, turn off the heat and simmer for five minutes.

Yes, Sichuan pepper ingredients can be used to enhance the flavor, if you want to taste better, these accessories are inseparable, and they can also be integrated into the meat, and they taste fragrant.

I think it's needed, because these ingredients are very fragrant and can play a role in seasoning.

Yes, when you stew meat at home, you also need to put these condiments to make the meat more fragrant and remove the fishy smell of the meat.

If you stew meat at home, you can put Sichuan pepper and seasoning, which can not only remove the fishy smell of the meat, but also make the stewed meat delicious.

Beef peppercorns and star anise are not recommended.

1. Sichuan peppercorns. In fact, Sichuan pepper is a kind of condiment that people in Chongqing, Sichuan Province prefer, the taste is very strong, and there will be a numb taste, which is not suitable for most people. - Braised beef may be seasoned with Sichuan peppercorns, but you have to be an experienced chef to mask the flavor of Sichuan peppercorns.

However, the stew must not be put peppercorns, otherwise the pot soup will lose the deliciousness of the beef, and it will be completely peppercorns.

2. Octagonal. Although star anise can indeed improve the taste of beef, but everything is a gain and a loss, beef is not fishy and fragrant, but the meat quality of beef stew has become hard and woody, not easy to chew like a rag, the deliciousness and tenderness of beef are gone, so don't put star anise.

Because the beef is not made with star anise and peppercorns, it can be more flavorful, and it is not firewood!

First cut the beef into pieces, boil water in the pot, pour the beef into the pot, add ginger slices to blanch, and then clean the beef with warm water, it must be warm water, if it is cold water, the beef will shrink, and the meat will become very hard.

Then pour the beef into the pot and start simmering, adding the appropriate amount of green onion and ginger. After the fire boils, turn to a low fire.

In fact, beef stew is as simple as that, you must not put some spices indiscriminately, or not only can it not improve the freshness, but it will also make the beef very fishy. When stewing beef, be sure not to put Sichuan pepper, Sichuan pepper is a kind of seasoning with a strong taste, not only can not improve the freshness, but also will increase the flavor of beef!

The second kind of don't put is star anise, when you stew meat, habitually put a small amount of star anise, put star anise can make the meat stew worse, but it is not suitable for beef, star anise is a hot seasoning, if you put star anise when stewing meat, it will lose the taste of beef, if you want the meat to stew more badly, you can put a small amount of hawthorn, so that the stewed meat will be more flavorful.

Be sure to keep these tips in mind when stewing beef:

1.Raw beef in cold water.

When we buy a piece of raw beef home, we must first simply clean it, then put it in a basin of clean water, soak it for about 2 hours, and we can change the cold water twice in the middle, so that the blood water in the beef can be completely soaked out.

2.Put hawthorn in beef stew.

When we clean the beef, you can cut it into mahjong-sized cubes, put it in the stew pot, add an appropriate amount of water, at this time be sure to add a few dried hawthorns to the pot, because hawthorn can easily soften the beef, when stewing beef, it can not only reduce the time, but also make the beef stew worse, friends who like to eat stewed beef, don't forget to put a few dried hawthorns, which will get twice the result with half the effort.

3.Beef stew with beer.

Beer is an alcoholic beverage brewed by liquid fermentation, which can not only be drunk, but also used as an adjunct for cooking, such as stewed pork ribs, stewed pork belly, stewed chicken, stewed fish, stewed beef, you can put an appropriate amount of beer, which can play a role in removing the smell and increasing the flavor of the meat, and will also make the dish more fresh, so when stewing beef, it is usually recommended to add an appropriate amount of beer, and the effect is better.

When friends who often cook buy back beef and mutton, we are used to putting all kinds of spices, such as: pepper, anise, cinnamon, etc., always feel that the more these spices are put in, the better the soup will be boiled, in fact, this is not the case, the chef brother told me that this practice is not correct, because stewed soup and stir-fry are not the same, stir-fry some seasonings are to enhance the freshness of the food, and it feels delicious to eat, and when stewing mutton and stewed beef, pepper and big ingredients can not be put casually, Otherwise, the stewed soup will have a strong smell and the soup will be unpalatable.

There is a saying that goes like this: beef should not be peppered, mutton should not be a big material, I believe many people do not know it, beef and mutton smell is originally big, so some housewives in the stew of beef and mutton, in order to remove their smell, will add a variety of spices, of which these two flavors are indispensable, that is, pepper and big material, pepper and big material have a great effect on stir-frying and freshness, therefore, people feel that stewed beef and mutton soup should also be put in, but as everyone knows, this practice will only aggravate the smell of beef and mutton, In addition, the meat becomes black, and the taste is unsatisfactory.

It should be the reason for bay leaves and garlic, generally pork can put some star anise peppercorns, the taste is particularly fragrant, the seasoning is not necessarily delicious, I found that it is not delicious after putting bay leaf cinnamon.

I suspect you're putting too much bay leaf and cinnamon, right? The rest of the condiments are not bitter, or they are too much salt.

The pieces of meat can be cut larger. Raw pork contains fresh nitrogen chemicals that are soluble in water, and the greater the release when stewed pork, the stronger the bone broth flavor will be. Do not simmer over high heat.

Because the meat is not easy to cook due to a large high fever, the aromatic chemicals in the meat will volatilize with the water vapor during heavy cooking, reducing the aroma. Put less water in the boiling situation to make the soup base taste mellow. You can't use a big fire, the fire is big, the meat will be tightened together, put some baskets when stewing meat, the meat can be quickly stewed soft, and the salt needs to be put late, otherwise the meat is not easy to rot.

Cut the mutton into 2cm thick, it does not have to be all lean pork and fat, it is best to choose fat and thin, fat-to-thin ratio of about 3:7 pork belly, after cutting, boil cold water, scoop up and drain the water to dry. In a cold pot, fry the pork belly until light yellow, add the oyster mushrooms that have been washed in advance, then add the boiling water that has just passed the meat, light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of rice wine, squeeze a small amount of lemonade down, if it can not be replaced with vinegar, boil over high heat, turn to a stew pot, and maintain the soup in a slight boiling situation.

After about 2 hours of simmering, add the appropriate amount of salt and simmer again until the meat is crispy.

Top up the water all at once, or replace it with boiling water halfway. When you start cooking, you don't have to put salt right away, and the meat is more likely to boil! Add a little wine and vinegar in moderation, and there is a good chance that it will produce a pleasant aroma.

To keep the boiling situation slightly, be careful enough, and give it to time. A handful of green onions, a large piece of ginger, 1 bottle of Guyue Longshan rice wine, 100 grams of light soy sauce, 30 grams of dark soy sauce, and an appropriate amount of old brown sugar. Take a stone pot of suitable size, put a handful of green onions and ginger slices at the bottom, and then put in the cut meat (note that the pork skin is down), and then pour in the prepared light soy sauce and dark soy sauce, rice wine and brown sugar.

Don't add cold water. When stewing meat, you often encounter a shortage of water in the pot, don't add cold water at this moment, the meat soil layer touches cold water, the surface layer will quickly converge and harden, and it is not easy to boil. Do not use high heat.

Many people are accustomed to stewing meat over high heat, thinking that the meat will cook faster. Actually, this is not true. Tea.

When stewing meat, add a small amount of tea to the pot, which can not only make the meat cook quickly, but also remove the oiliness, and the taste is very good, tender and smooth, and there is no greasy feeling at all.

You can't just put 8 corners of Sichuan pepper, you can put more soy sauce light soy sauce, purple leaf tofu cubes and corn kernels can be stewed more and more soft, super delicious.

When it is meaty, you can only put star anise and peppercorns; Add more soybeans, hawthorn, tangerine peel, aged vinegar, and green onions to make the more meat stewed, the more fragrant it is.

Beef without peppercorns or star anise laughing stalls?

Don't put star anise. Sichuan pepper mainly occurs in the Sichuan and Shu regions, and its taste is mainly hemp, supplemented by spicy. In cooking, Sichuan peppercorns can play a role in removing fish, increasing flavor, and enhancing appetite.

Because the beef itself is meat, if the stupid fruit is not processed, there will be a fishy smell, which is what we call "beef smell", so some people add Sichuan pepper and want to use Sichuan pepper to remove the fishy effect, but in fact, Sichuan pepper is easy to force out the fishy smell in the beef, so we can not add Sichuan pepper during the cooking process, we can only use Sichuan pepper to remove the smell before the beef is cooked, but the effect is very small.

The main role of star anise is also to enhance fragrance, and it is a common seasoning in Hunan area. Therefore, many people also try to add star anise when cooking beef, but this will lead to a worse taste of beef, so it is also listed as the "sworn enemy" of beef cooking.