What is the reason for the residue after blanching?

When buying back meat, the meat will be blanched before cooking, whether it is pork or mutton and beef, so that the dirt and blood can be boiled out, and the meat will appear foam when blanching, the amount of foam produced by the meat of different animals is different, the most mutton, the least pork.

The foam actually comes in two colors, one black and one white, with white being the most common. The black foam is the blood in the bones or meat, in the process of blanching, the blood water flows out and gradually turns into black foam, this foam is inedible, and you should remove it in time when you see it.

Then when it comes to white foam, in fact, the black foam is almost caught, and at this time, there will be white foam when it is cooked, and this reason is that the blood water is doped with hemoglobin.

As a result, it is still not recommended to eat, after all, it is an impurity.

Blanching method: 1. Rinse the fresh beef with warm water and wash the blood on the surface. Then soak the beef in water, add an appropriate amount of salt, let the beef soak for a while, and then knead it with your hands to let the dirt come out slowly.

Then change the water several times until the water is clear and no obvious blood is visible, and the beef is cleaned.

2. Blanch the cleaned beef, remember to pot it under cold water, add green onions, ginger, garlic and cooking wine.

Remove the fishy smell and then bring to a boil. At this time, there is still blood foam on the surface, skim off the blood foam, then take it out, and finally rinse it with warm water. After this treatment, the beef is free of blood and water, and it will not taste fishy.

After the beef is blanched, the slag is removed, indicating that the beef is artificial meat, that is to say, it is fake beef, when we are shabu-shabu, the real beef is in a group, and it is delicious, and it does not drop the slag, the fake beef has a level, and it will fall off the slag as soon as it is calculated, that is fake beef.

There are a lot of sediments in the water after the beef is blanched, and those sediments are the slag formed by the shrinkage of the meat when it is heated, and the blood water is coagulation through the penetration.

The reason why the beef is blanched is because the beef is frozen, not fresh.

1. Throw the beef back into a basin filled with water, knead it with your hands, for about 10 minutes, and then put it aside to soak, the soaking time should be longer, about 2 hours, when the time comes, you will find that the dirty things hidden in the beef will all run out by themselves, and then we can blanch.

2. Take out the soaked beef, control the moisture, and then blanch it in the pot under cold water, because the soaked beef, all the impurities in its body have run away, so when we blanch the water, the beef is already very clean, not to say that it makes a pot of foam or something, the water after blanching looks relatively clear, and finally it can be used for the next step, stewed beef, sauced beef.

Everyone's taste is different, I mainly take beef stew as an example, if you like to eat stir-fried beef, then you don't need to blanch, but the first link must not be left behind, only the beef after kneading and soaking is the cleanest.

Cut the beef into pieces about 3-4 cm large, add some olive oil, put ginger slices and fry it, put the beef in and fry it until the meat turns white, add rice wine, light soy sauce and sugar and cook for two minutes, pour it into the casserole to simmer, and decide the length of cooking time according to the conditions of the beef itself. Cook the old beef a little longer. Ordinary beef is about the same for half an hour.

Don't boil the soup of braised beef to keep the original sweet flavor of the beef. The rest of the soup can continue to braised tofu or something, and there are no spices in the braised soup, and it can also be used for other dishes. Especially when you add a little bit when making vegetables, it will be delicious.

Spiced stewed beef method:

1.Cut the beef into pieces of about 3-4 cm, put it in a pot of boiling water, and remove the foam;

2.Put water in the clay pot, add ginger pieces to the water, after boiling, put the beef pieces in, add rice wine after boiling, add braised soy sauce, sugar, and spices, star anise and cinnamon are the most basic spices, other spices should be according to their own taste, for example, adding a little pepper is also very delicious, but don't add too much, if you like to eat chili, you can put the fat kind of dried chili, if you like to be a little fragrant, you can add some cloves. After boiling on high heat for two minutes, simmer for half an hour on low heat.

The practice of braised beef.

If you have a lot of time and have a big casserole at home, you can cut the beef into large pieces, and the large pieces of beef are especially fragrant when you eat them. If you don't have a big casserole and don't have enough time, just follow the above method.

"Braised beef" production method and experience.

Ingredients: 6 grams of cinnamon, 3 grams of cloves, 6 grams of star anise, 1 grass fruit, 30 grams of brown sugar, 50 grams of vegetable oil, 1500 ml of chicken broth, 20 grams of salt, 5 grams of ginger, 10 grams of green onions, 500 grams of beef, appropriate amount of cooking wine, garlic, fennel and pepper.

Preparation: 1. Remove the miscellaneous and wash the whole piece of beef, and cut it into large pieces that can be put down in the pot.

2. Boil a pot of water, put the beef in, boil for a while, remove and set aside.

3. Heat the pot, add vegetable oil, when it is ripe, fry the shallots, ginger and garlic first, pour cooking wine, add soy sauce, brown sugar, salt and other seasonings, add chicken broth (add water is OK, but hot water, this is the trick), beef, cook on high heat for 20-30 minutes, change to low heat and cook until the beef is cooked and rotten.

4. After the meat is scalded and cooled, put it in the refrigerator to cool thoroughly, and remove the slices.

Private experience: 1. This dish is made on the first day, soaked in brine overnight, and after the flavor, it is best to eat the next day. But the next day, you must take out a layer of sesame oil, put it in the refrigerator and store it coldly, soak it for too long, and the meat will be rotten;

2. Put a quick pork or pork ribs in the pot when marinating beef, the taste will be unique, and the marinated pork can also be eaten, which is very fragrant;

3. You can also put some orange peel or beer or cola and other favorite condiments in the brine to develop your own private braised beef;

4. It is best to keep the brine (boil it once in two or three days or boil it in the microwave) and then use it to marinate chicken feet, pork liver, etc., the older the brine, the more fragrant the meat will be;

5. If the marinated meat cannot be eaten within a few days, it can be heated back into the brine until it boils, so as to avoid the meat from becoming moldy or dry.

What is the cause of the residue after blanching? The dregs that fall off after blanching the beef are not the beef itself, but the slag formed by the blood and water in the beef.

Blanching the steak for the meat, you must cut too small pieces, the beef may fall off after blanching, we generally cut 4-5 cm long, with a pressure cooker to press this situation, but as long as it is fresh, it has no effect, it is not so beautiful.

If the beef falls off after exceeding the water, it is because the beef is frozen. Not fresh beef.

Generally, if you buy the beef, clean it with water, pinch it dry, you can put in some cornstarch, marinate it, so that the beef is more tender and smooth, the beef is not used to show off the water, and after blanching, the nutrition of the beef will be burned, so he will fall off.

When blanching beef ribs, it must be boiled under cold water, so that the blood foam in the meat can be blanched and the fishy smell can be removed.

Beef ribs can not be blanched for too long, otherwise the meat will naturally fall, generally blanched, after the water boils, blanch for 3 to 5 minutes, and when the blood foam comes out, you can take it out, wash off the blood foam, and cook.

The beef will be washed and rubbed off, so maybe the part of your beef is relatively broken, or the beef has been processed to a certain extent.

It may be that the beef has been soaked in water for too long, or it has been frozen in the refrigerator for too long, so there will be this phenomenon, and this beef should be properly handled.

This should be the problem of your beef being too bad, and it should be spoiled after being frozen for a long time and melting.

The beef will be washed once and the residue will be dropped, it may be meaty, and the quality is not very good, so we still have to look at the quality when we buy it, and it may be better to buy a more expensive one.

If the beef is washed, it will be dropped off as soon as it is washed. It's possible that your beef has expired. That's why he dropped the scum.

Hello, friend, you have 100,000 and you also add, then it is possible that you are buying not very fresh beef, it may be cold beef stored in the freezer.

The beef will fall off the residue after washing, indicating that the meat is very unfresh.

The beef you buy may be fake beef, it's synthetic, so it will fall off as soon as it is washed.

Maybe it's a beef problem, or maybe the water temperature.

After the beef is washed, a pinch of slag falls off, indicating that the beef is no longer fresh, and it has been left for too long, so it is best not to eat it.

The beef is called scum after washing, which means that you have bought a fake, otherwise how can it be called scum together. It's impossible.

After the beef is washed, it will fall off the slag as soon as it is rubbed, this is a quality problem of the beef, you can go to the boss.

Why does blanching beef seem to be rotten and crispy? That means that this beef has been added with a lot of preservatives, so well, he is this kind of fake.

It won't be like this, it's just that the blood foam in it is drained and it comes out, and the beef is still very strong.

It should be zombie beef, beef imported from foreign countries, from slaughtering, transportation, to Chinese customs quarantine and then transportation, it will take half a year to reach the Chinese market at the earliest. Some of them are a year or two, and the quality of this meat can be imagined.

Because the raw beef is already soft, it will rot if you put it in the water.

Surely raw beef is not fresh, synthetic zombie beef.

It's nothing more than hehe, it's all good, it's good, it's good, it's good.

It is the blood in the beef that coagulates and turns into blood foam.

Beef should be boiled in a pot under cold water over high heat. As the water temperature rises, the blood in the beef will solidify and precipitate, and the blood foam will be skimmed with a spoon when the water is slightly boiling. The blood foam should be skimmed, if it is not clean, it will not only affect the taste and clarity of the soup, but also affect the taste of the beef.

Skim off the scum and simmer over low heat. It is generally simmered for more than two hours. Depending on the size of the meat, you can also use chopsticks to insert the beef.

The foam produced at the beginning of cooking meat is mainly due to the residual blood in the meat, accompanied by some impurities, which is best skimmed off. If white foam is produced after that, mainly the protein in the meat, it can be retained.

When cooking meat, is the foam on it essence or dirt, and should it be skimmed off? A lot of people get it wrong.

Mainly because there is too much blood in it, and the second is protein, just like boiling eggs with foam! The quality of beef with more foam is not bad, and the beef with water is less foam.

The main thing is that there is blood in it. Beef is rinsed with clean water before cooking, and the blood inside is rinsed, and it will be better when cooked.

The main thing is that the blood is not put clean when the cow is killed, and there will be foam when cooking, and when buying meat, you should pick the bright red one to buy, and the dark red meat is boiled out and the foam is more and the taste is not good.

When beef is boiled in water, there is a lot of foam, which is the purines in beef. Before eating beef, add water to boil and stew, discard soup or repeatedly boil and stew and discard soup.

Purine (purine) is a substance in the body, mainly in the form of purine nucleotides, which plays a very important role in energy**, metabolic regulation and composition of coenzymes. Purine is an organic compound, molecular formula C5H4N4, colorless crystal, purine oxidation in the human body and becomes uric acid, too high uric acid in the human body will cause gout. The purine content of seafood and animal meat is relatively high, so in addition to using drugs for patients with gout (drugs for treating gout are generally damaging to the kidneys), it is more important to pay attention to avoid eating at ordinary times.

The main thing is that there is blood in it.

However, water injection is not excluded.

The main thing is that it is not clean and there are blood streaks in it.

With coercion is made by spitting out the tourist figure specifically I he does.

There is too much foam when the beef is blanched, it may be that the blood is not cleaned when the cow is slaughtered, and the blood content in the beef is high, and a large amount of blood foam is produced when blanching.

There is too much foam when the beef is watery, which does not necessarily mean that the quality of the beef is not good, because the most important thing in this service is some blood water, including some dirt and so on, and the foam is generated.

Well, this can be um, there is also this relationship, I think too much beef is floating out of the beef, it means that the beef is not good, generally good beef seems to have less foam.

When this happens when the beef is blanched, it is not that the quality of the beef is bad, it is a normal situation. This is because this happens when every type of beef is blanched.

It doesn't mean anything, because when you blanch the beef, there's foam, and you just have to clean it.

This shows that the beef is very fresh, and the foam on it is blood, and there is a lot of fresh blood, so it appears, Fomo.

Hello, this is a normal phenomenon, because if you have too much hot water, it will float a little.

If the beef fluctuates too much when blanching, it means that the quality of the beef is still not very good.