What spices are used in stewed beef bone broth, and what spices are most taboo to put in beef bone b

Step 1: Boil a pot of water, put in the stick bones, blanch for a few minutes, boil the blood in the bones, take out the bones, and pour out the water.

Step 2: Add cold water to the pressure cooker, add the ginger slices, then add the blanched stick bones, add some pepper, and most importantly, add a few drops of white vinegar.

ps: 1. Stew the soup with cold water, the cold water should be added to a certain extent, the cold water can make the protein in the outer layer of the meat not solidify immediately, and the inner and outer layer of protein can be fully dissolved into the soup, so that the soup tastes more delicious.

2. When stewing bone broth, add a few drops of white vinegar, because vinegar can dissolve the calcium and phosphorus in the bones into the soup, and don't add salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of protein and affect the taste of the soup.

3. Use a pressure cooker to stew bone broth, my own opinion, so that there is more oil, the soup is thicker, whiter, and more delicious, and it is not easy to stew bone broth for too long, and it will destroy the protein in the bones after cooking for a long time.

Step 3: Stir evenly with a spoon in a clockwise direction, cover the pot, cook over high heat, when the pressure cooker is out of gas, first cook on high heat for three minutes, then change to low heat and simmer for 30 minutes, stuffy until the pressure cooker is out of gas, and then open the lid.

Step 4: The bone broth has a lot of oil on it, you can put the oil floating on the soup noodles in a small bowl and set aside for the next cooking.

Step 5: Put the soup in the pot in 2-3 crisper boxes, and then put it in the freezer in the refrigerator, take out a box to thaw and boil when eating, and put in the vegetables to boil.

ps: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms and other vegetables to the soup to cook together, and when eating, you can also make a flavor dish according to your personal taste and dip the vegetables to eat, which is very suitable for winter eating, eating warm and comfortable. Report.

Material. 6 kg of beef bones, 10 liters of water, 3 onions, 2 carrots, 200 grams of celery, 10 grams of thyme, 10 grams of rosemary.

Method. 1.Peel the onion and carrot, wash and cut into small pieces; Wash the celery and cut it into small pieces; Mix well together and place in a baking dish.

2.Wash the beef bones, put them on top of Method 1, and bake them in a preheated oven at 250 degrees Celsius until the beef bones are slightly browned.

3.Pour the water into the pot, add method 2, thyme, rosemary, bring to a boil over high heat, change to low heat and boil for about 6 hours, and finally strain out the soup.

"Beef soup should avoid peppercorns, mutton should not be star anise. "As we all know, Sichuan pepper and star anise are two kinds of spices with a strong smell, and making soup is a process of simmering and slow cooking, so the flavor of Sichuan pepper and star anise will be fully released when cooking, and the strong flavor of spices covers up the deliciousness of beef bone soup itself. In layman's terms, this pot of soup has become a "spice sauce"!

In addition, the beef on the beef bones will also taste very spicy because of the absorption of the soup.

The most taboo spices: Sichuan pepper and spices, with these two seasonings, the meat of beef and mutton will be black, and the taste will become stiff, not so soft and elastic.

It is best not to put pepper, cumin, cinnamon, star anise, cloves, cumin, sauce seasonings, etc. in beef bone broth, because these seasonings have a strong fragrance and heavy color, and if you put these in the soup to boil, it will completely cover the original delicious taste of beef

In the pot of stewed beef bones, the water should be added at one time, and it cannot be added halfway; Don't put salt when stewing, and add bai to the pot of soup when you eat it (don't put MSG, it will affect the original umami).

Beef stew soup only green onions, ginger and radish, stewed mutton soup with two slices of angelica.

Sprinkle with chopped green onion or chopped coriander before cooking. Try the taste, isn't it mellow and soft! After abusing the hotel's beef soup, how can there be any fishy smell.

I learned this from herdsmen, and at first I thought that the seasoning was simple and delicious. However, this is not the case, and the beef stew has to be simple and delicious. Clean the beef, cut it into pieces, and soak it in clean water to soak out the remaining blood from the beef.

Then blanch the water, put the pot under cold water, after boiling, skim off the floating foam on the pot surface, and then remove the beef and drain the water.

<> is always difficult to taste or hard to chew, thinking that this beef is very old and has lost money. In fact, otherwise, if you learn to pick fat and thin parts, you will be more tender than pure lean meat. The stewed beef broth is rich and soft and delicious.

For example, in beef soup, we want to use beef brisket, which has a tender taste, and it is not easy to stew a delicious beef brisket soup. Stewed beef brisket soup is the most taboo seasoning, but many people don't know about stewed beef brisket soup, and they regret it when they put it. Because this seasoning is added when the beef brisket soup is stewed, and the whole pot is made.

What to put in beef stew is the most taboo, this mainly depends on how it is stewed and clearIf you stew, don't put too many spices, such as star anise, Sichuan pepper, etc., the taste of the spices is too strong, which will cover the taste of the beef itself, and there are green onions, which will also affect the umami of the soupYou can put the seasoning according to your taste. Beef is not leeks, which means that when cooking beef ingredients, leeks cannot be put in, in fact, this game does not only refer to leeks, but also to say that vegetables such as leeks cannot be cooked with beef.

Because beef stew is not the fragrance of fragrant meat, nor the fragrance of the flavor material, but the aroma of beef, the purpose is the flavor of meat, the freshness of the soup, and the original taste. The less seasoning, the closer the beef stew is to the original, the taste of the beef itself. This is the core, with the support of food and food, and it has been repeatedly confirmed by practice.

It is rich in nutrients and has a variety of cooking methods, which is loved by everyone. In particular, beef stew can be said to be a versatile dish, but many people stew beef that is not flavorful, and the meat is hard and woody, because they have not mastered a few small skills of beef stew.

The most taboo spices when stewing beef bone soup are: pepper, cumin, cinnamon, star anise, cloves, cumin, sauce seasonings and so on.

Because these seasonings have a strong aroma and heavy color, if you put these in the soup to boil, it will completely cover the original umami of the beef, and the original flavor of the beef is delicious.

Pepper. Because if you put Sichuan peppercorns, it will affect the taste of the beef, and it will also lose the nutrients of the beef.

This kind of seasoning cannot be added when cooking beef, which will affect the taste of the beef itself, and the texture of the production is not very good.

Summary. The seasonings for stewed beef bones are generally cooking wine, salt, ginger, green onions, bay leaves, and monosodium glutamate. You can add other different ingredients to the beef bone broth, such as white radish, mushrooms, lotus root, green bamboo shoots, lettuce, cabbage, etc.

The seasonings for stewed beef bones are generally cooking wine, salt, ginger, green onions, bay leaves, and monosodium glutamate. You can add other different ingredients to the beef bone broth, such as white radish, mushrooms, lotus root, green bamboo shoots, lettuce, cabbage, etc.

The seasonings for stewed beef bones are generally cooking wine, salt, ginger, green onions, bay leaves, and monosodium glutamate. You can add other different ingredients to the beef bone broth, such as white radish, mushrooms, lotus root, green bamboo shoots, lettuce, cabbage, etc.