How to stew to make it fragrant, I have failed many experiments

Hello answer, glad to answer for you! Hello, the first kind, hawthorn chips. When stewing beef, you can add some hawthorn slices to the beef broth, hawthorn slices have a very good effect, which can make the stewed beef soft and delicious.

The third is beer. When stewing beef, you can also add some beer to it, what is the principle of adding beer to beef stew? In fact, this is also because wine can play a role in softening the meat quality, beef stew can be directly out of the pot as long as you add beer for half an hour, using beer to stew beef, not only can play a role in softening the meat, so that the stewed beef is particularly soft and rotten, and there is another benefit, that is, it can remove the fishy smell of beef, increase the fragrance of beef, many people will find that beef has a heavy fishy smell when eating beef, so that the stewed beef is definitely not very delicious, as long as you add a little beer, This problem can be easily solved.

Fourth, add the tea bag. When stewing beef, if you are worried that there is no way to cook the beef softly, and want to shorten the time of stewing beef, you can actually put the beef and tea bags together and stew for about 20 minutes before officially stewing beef, no matter what tea bag is OK, stew with beef for 20 minutes, take out the beef and put it in the stew pot, and add water to stew again, which will make the beef easier to stew soft and flavorful.

When stewing beef, it is necessary to use hot water to stew, so that it is not easy to stew the beef very woody, and you can put a handful of mung beans or hawthorn in it, which can also accelerate the softening of the beef, and it is also a good choice to stew with beer.

If you want to stew the beef rotten and delicious, you can add some tea leaves when boiling the beef, and the tea leaves can be wrapped in gauze and boiled with the beef, so that the beef will be cooked badly and delicious. You can put some aged vinegar, adding aged vinegar can soften the beef, so that the beef is easier to cook. When stewing beef, you should choose a simmer, and the stew time should be longer, generally three hours is appropriate.

First, the beef should be marinated for half an hour, marinated with salt and olive oil, and it is best to use a pressure cooker to stew for a few hours.

In the beef stew field, we can stir-fry the beef first, and then put it in the pressure cooker to stew, which will make the beef stew rotten and delicious, and the time is relatively short.

The beef stew is cooked directly in a pressure cooker and then carrots are added, and the resulting beef is both simple and delicious. The flavor is also very strong.

The easiest way to make beef is to stew beef soup, which is relatively delicious, as long as the fishy ingredients are ready, it is very nourishing.

Wash the beef slices, put them in the sauce prepared in advance, bring to a boil over high heat, change to low heat and simmer for an hour, and then remove them.

Boiled beef. Put a whole piece of beef in the pot and cook for an hour, then take it out and cut it into small pieces, dip it in some chili oil and eat.

If you want to stew the beef deliciously, you need to simmer it in a casserole for at least three hours.

If you don't master the skills, it will be a waste of time when stewing, and the stew will not be effective. So it can be seen that when stewing beef, the method is very important! Only by mastering the right method can you quickly stew soft and delicious beef.

Here are a few tips for beef stew.

There are many parts of beef, and different parts have different practices, if a certain part of the beef is cooked in an unsuitable way, the taste of the beef will become bad, and the nutrients will be lost, so you must choose the right part of the beef when cooking beef. Today we are talking about beef stew, there are many parts suitable for beef stew, but the first choice should be beef brisket, beef brisket is a fat and thin part, stewed out of the nutritious, fragrant and tender taste, stewed beef is right; Secondly, you can choose ox eye, beef tenderloin, beef tendon and other parts, which also taste good.

When stewing meat ingredients, the step of blanching meat is indispensable, because this can remove impurities from the meat, and this step must be passed when stewing beef. Many people think that this is the best way to get rid of fishy smells and impurities, but they don't know that this method will cause the loss of nutrients in the meat, so it is not worth recommending. In fact, in addition to blanching meat, there is another method that can also be used to treat beef, and the effect is better than blanching!

Method: First chop the beef into small pieces and put it in a bowl, then clean the beef, then add water to submerge the beef, soak the beef with water, and soak it for more than 4 hours; In the process of soaking, the water becomes turbid and the water is changed in time, and the blood water is thoroughly soaked, and the beef can be soaked white at the end. Then put the soaked beef into the oil pan and stir-fry for a while, which will not only make the beef cook quickly when stewed, but also make the beef cleaner and more flavorful.

When the beef is stewed, remember to add a little black tea leaves to the pot, black tea not only has a good fishy effect, but also can speed up the stewing speed of beef, the effect is very good, so everyone remember to add some black tea when stewing beef.

When stewing beef, the timing of adding salt is very important, you can't add it too early or too late, especially not too early, salt is added too early, that is, adding salt in the process of boiling and stewing, it will make the beef shrink, make the meat become firm, become firewood, and affect the taste, so you can't add salt early. The best time to add salt is about 5 minutes after it comes out of the pot, when the salt can be cooked evenly and the flavor will not turn the meat into the wood. As for the technique of adding salt, it is not only used when stewing beef, but also when stewing other meats, and the reason is the same.

This is a delicious and fragrant stew of beef

Ingredients. Beef, carrots, potatoes, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons vinegar, 3 tablespoons of rice wine, 5 hawthorns, cinnamon, bay leaves, Sichuan peppercorns, seasonings, green onions, ginger, rock sugar, black pepper, salt.

Steps: 1. Wash the beef in advance, soak it in water for half an hour, cut it into small pieces, then blanch the beef and wash off the blood foam;

2. Blanched beef, put it in an electric pressure cooker, add a small half bowl of water, then add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 3 tablespoons of rice wine, 5 hawthorns, cinnamon, bay leaves, Sichuan pepper, appropriate amount of ingredients, cut a green onion into segments, cut ginger into slices, rock sugar, black pepper, appropriate amount of salt, stir.

3. Cut the carrots and potatoes into large hob pieces and spread them on top of the meat;

4. Turn on the power, select the stew or beef button, and wait for it to be 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.

3.Beef contains carnitine: Chicken and fish contain very low levels of carnitine and sarcosine, but beef has high levels. Carnitine is mainly used to support fat metabolism to produce branched-chain amino acids, an amino acid that plays an important role in muscle growth in bodybuilders.

First of all, the beef must be made in a pressure cooker first.

The first step is to soak the cut beef in cold water for one hour to make the meat soft.

The second step is to put the beef in boiling water, skim off the foam that appears on the surface of the water, and then pour in some water to bring up the blood foam that has sunk to the bottom of the pot, and then skim off.

Do this several times until there is no foam, so that the broth will be clear and delicious.

Step 3: Add green onions, ginger slices, spices, etc., but do not add soy sauce and salt. Reduce the heat to a low level so that the soup is slightly open, so that the beef cooks quickly and the meat is fluffy, because the oil slick of the soup noodles plays a role in simmering, and the bottom of the pot plays a role in simmering.

Step 4: When the beef is simmered until it is 9 years old, add salt and soy sauce.

1. Boiled beef: In order to make the beef stew quickly and rottenly, add a small pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook together, the meat will quickly rot and taste delicious;

2. When boiling beef and other tough and hard meats and game poultry, add a little vinegar to soften it;

Hope it works for you, this is what the chef of the kitchen told me when I was working in the hotel.

Add a little beer to stew the meat, and the meat will be stewed in no time.

When stewing beef, it is easy to stew the beef with a few drops of edible vinegar.

Just put a few slices of hawthorn or put some vinegar.

Ingredients: 500g beef

Excipients: appropriate amount of salt, appropriate amount of tangerine peel, appropriate amount of bay leaf, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of monosodium glutamateSteps: 1Beef (ribs), tangerine peel, green onion and ginger, bay leaf.

2.Cut the beef into cubes.

3.To remove the odor: Put the beef cubes into the pot with cold water and add a piece of tangerine peel.

4.Once boiling, cook for about 1 minute.

5.Remove, rinse and set aside.

6.Add water to the pot and add tangerine peel, green onion and ginger, and bay leaves.

7.Once boiling, add the spare beef.

8.Simmer for about 90 minutes, and add salt to taste when cooked for 8 minutes.

9.Cook until the beef is soft and rotten, add a little monosodium glutamate to enhance the freshness (or not).

10.Remove from pan and serve in a bowl.

As we all know, beef is a relatively common kind of meat in life, and many people will stew after buying beef, but when stewing beef, it must be blanched first and then stewed, so as to ensure that the beef stew is fragrant and rotten, if it is stewed directly, then the meat quality will change. <>

1. Blanch first

Whether it is carrot stew or direct beef stew, it has been loved by everyone, and it can also ensure the taste of beef, but many people like to wash the beef directly and stew it when stewing beef, but the stewed beef will have a corresponding fishy smell, and it is not particularly easy to bite, and even feel that it is not so bad, so be sure to blanch the beef. Beef is particularly easy to cook, so in the process of blanching, the beef is already in a cooked state, so it can play a role in cooking again in the stewing process, so it is easy to stew the beef more badly and more flavorful. <>

Second, the importance of blanching

In addition, boiling water is not only to facilitate the stewing of beef, but also to ensure the taste of beef, the beef itself does not have a fishy smell, if not removed in time, then the boiled beef, not only makes people have no appetite, and even stews are undercooked, so blanching is very necessary. At the same time, after the stew is done, you should also taste the taste of the soup appropriately, if it is too light, you can also add some chicken essence or monosodium glutamate. <>

III. Conclusion

In addition, there are many ways to stew beef, and if you like spicy food, you can add two chili peppers to the stew, which can ensure the spicy taste of the beef, and the stewed soup will be particularly delicious. However, there are many ways to make beef on the Internet, so you can search for tutorials on the Internet, so as to choose a favorite method for cooking, and the ** of beef is still quite high, so if you are not sure, try to let parents stew.

It's definitely better to stew it directly, and you can cut a few tomato slices into it, add some soy sauce, and add a little milk to make the beef fragrant and rotten.

If you stew beef, you must stew it directly, so that it will be more cooked, and it is also more fragrant, if you blanch it first, it may overtake some of the nutrients in the beef.

It should be blanched first. And be sure to do it twice. In this way, the fishy smell can be removed from the beef. When cooking, it will be too messy.

Although the beef is very good and delicious, when cooking, we often accidentally make the beef very old, which affects the taste of the beef when it is eaten. So how can you keep your beef tender and not old during cooking? You can try the following methods.

We all know that beef is rich in fiber, and in order to keep it tender, cooked quickly, and chewy in the mouth, it is necessary to destroy its fibrous tissue. Therefore, when we process beef, it is best to choose the opposite direction of the beef texture. Before cooking, marinate the beef in light soy sauce for 15 minutes or soak it in water with baking soda for a few minutes before cooking, and then the meat will be more tender.

Or when cooking beef, add a little rock sugar to the ingredients to make the beef crispy quickly. If it is fried beef, you can put more oil when making it, the amount of oil can probably completely submerge the beef, fry it until it is 7 mature, remove the beef, and pour out the excess oil.

Now that we've talked about how to keep beef tender while cooking, let's talk about how you can easily stew it. We all know that beef stew is a time-consuming thing, and when stewing beef, add tea leaves and stew together, you can make the beef easily cook soft, the taste will be very delicious, and the beef will also have the aroma of tea leaves. The amount does not need to be too much, almost the amount of tea can be brewed, and it is best to wrap it in gauze, so that it can be removed more easily after cooking.

Add some hawthorn, hawthorn can not only remove the fishy smell on the beef, it contains plant organic acids, which helps the beef to sour and make the beef soft and rotten faster when stewed, thus saving the time of beef stew. Moreover, hawthorn contains a lot of hawthorn acid and citric acid, which has the function of eliminating food and strengthening the stomach. Add hawthorn, generally 1 pound of meat, 2 hawthorn can be, boil with hot water, cold water is easy to make the meat hard and firm and not easy to cook, and with hot water will not. It is easier to stew quickly and rotten when cooked over medium heat, and it is easy to make the beef very cooked on the outside, but not on the inside, and the heat is uneven. Pressure cooker press!

Cook well to season before cooking. When the beef is stewed, it is best not to open the pot many times, try to add enough water at one time, and do not put salt when cooking beef, which is easy to lose the beef surface firewood and nutrients.

Mariting the beef with sugar can also make the beef cook faster without becoming hard. Cut the cleaned beef into small pieces, add a small amount of sugar, stir well, and marinate for about 30 to 60 minutes, so that the sugar can penetrate into the beef as much as possible. After marinating, add a small amount of water to the beef and stir it slowly, at this time, the beef will be slightly swollen due to the absorption of water, and the beef after this treatment will reduce the toughness and hardness of the beef when it is stewed, and avoid the beef from becoming hard due to dehydration and contraction.