When stewing meat at home, what are some things that make the meat rot?

1. When stewing meat at home, if there is no pressure cooker.

You can put a few hawthorns or a few slices of radish in the meat, which can make the meat rot faster and shorten the stew time, and you can also add some wine or vinegar to the meatThese methods can greatly reduce the time it takes for the meat to cook, and if you master the method when stewing meat at home, the stewed meat will not only taste good, but also save time.

2. Pork is nutritious, delicious, and a good raw material for cooking. There are three main points in a homemade pork stew: cut the meat a little bigger.

Pork contains fresh nitrogenous substances that are soluble in water. The greater the release of stewed pork,The stronger the flavor of the broth, the lighter the flavor of the meat. Therefore, the stew should be cut larger.

The meat tastes fresher than small pieces of meat, and don't cook it over fire.

3. Due to the high heat of the meat slices, the muscle fibers become hard, and the meat pieces are not easy to boil; Second, the aromatic substances in the meat are vaporized with the water vapor when boiled.

evaporation, which reduces the fragrance. Don't cook over fire. In stews, add less water to make the soup taste mellow and stew pork, don't use fire, the heat is urgent, and the meat will be twisted together.

For example,When you put a little mountain plant or some radish in the stew, the meat can be quickly minted.

Fourth, you should put salt in the future, otherwise the meat will not be bad. During the stewing process, do not add water in the middle, otherwise the protein will be cold quenched, making it difficult for the ingredients in the meat or bones to be seen and stewed, and less water should be added. The reason why the meat is delicious is because of the glutamic acid contained in the meat.

Amides, inosinic acid and other delicious substances, when stewing meat, to make the soup delicious, it is necessary to slowly cook the meat in cold water. Add cold water and simmer slowly.

When stewing meat at home, you also need to master certain skills, and you can take a look at the above content when stewing meat.

Putting a little tangerine peel, putting a little cinnamon can make the meat rotten, and the taste is better.

I watched a travel satellite TV program that if you want to make the meat rotten, you can just put tea leaves.

This is possible, people who cook a lot will know to put some tangerine peel or lemon, and also put some hawthorn, these things can make the meat rotten.

Every time I stew meat, I put a few hawthorns or a few slices of radish in the meat, or add some wine to it, which can quickly make the meat rotten.

If you want the meat to be stewed, you can put green tea, which is a method that has been introduced in many food shows.

I've heard others say that you can put some tea leaves, which is not only more delicious, but also has the fragrance of tea, and can also make the meat more soft and rotten.

In my house, the stew basically puts green tea or tea leaves, and it doesn't need to be good tea, just tea stew that has been brewed with tea.

Nowadays, there are special stews on the outside, and there should be something like tender meat powder inside, which can make the meat rotten.

When stewing meat, don't just put green onions and ginger, add a small piece of it, not only to remove the smell but also to soften it quickly.

1. Stewed pork.

1. Put salt later: salt can speed up the coagulation of the protein contained in the meat, so that the meat is not easy to stew, so salt can not be added too early.

2. Put hawthorn fruit: When cooking meat, put in a few pieces of dried hawthorn to make the meat rot quickly.

3. Warm water: If you need to put water halfway through cooking, it is essential to add warm water, adding cold water will make the meat hard.

What is easy to rot with stew?

4. Simmer: The degree of doneness should be maintained at boiling water for the best time. Cooking meat over a simmer can not only maintain the temperature of the bone broth, but also make the flavor of the soup less volatile, and the cooked meat will cook faster, and the texture of the meat will become softer and softer.

If it is simmered over a fire, the protein contained in the meat will cause the meat to harden due to the nootropic heat.

2. Beef stew.

1. The material of old beef and mutton is relatively unsmooth and not easy to stew. You can first coat a layer of mustard sauce on the beef and mutton, leave it for 6-8 hours, and then wash it with cold water, and then you can cook. After the solution, the beef and mutton are not only very easy to stew, but also the texture of the meat will become tender.

When boiling, add a small amount of wine and vinegar, and the beef and mutton will be more likely to be stewed.

What is easy to rot with stew?

2. When stewing beef, wrap a small handful of leaves in a sand cloth and put them into the pot to cook together with the beef and mutton, the beef and mutton will be quickly stewed and cooked, and the taste of the beef and mutton will not be affected.

3. If the beef and mutton are some old and hard, you can first clean and cut the ginger slices into a small piece and then mash them, then put the ginger foam into the sand cloth to squeeze the ginger water, mix the ginger water into the cut piece of beef and mutton, stir and stir so that the surface of the beef and mutton is stained with ginger water, and then marinate for about 1 hour up and down, and then it can be cooked. Beef and mutton cooked in this way are not only very rotten, but also have no ginger flavor.

4. Do not add salt to all meat products stewed, otherwise the meat will not be broken.

5. If you stew beef, you can also add some wine, which will not only taste better, but also be very easy to stew.

Life tip, adding hawthorn meat when stewing meat will be easier to cook.

1. The texture of old beef is relatively rough and not easy to cook. You can first coat the beef with a layer of mustard, leave it for 6-8 hours, and then rinse it with cold water before cooking.

There are these ways.

Stewed meat is easy to rot, and the things that can be put are orange peel, vinegar, hot water, hawthorn, beer, etc.

Stewed meat, with a unique flavor, is a must-use famous dish for wedding banquets and festivals in Meizhou, Guangdong.

The preparation of the stew is as follows:

First, the whole piece of pork with skin is shaved and cleaned, put it in a large pot and cooked, and then cut into centimeter cubes. Then boil an appropriate amount (depending on the amount of meat) brown sugar or white sugar, and special soy sauce into a marinade (boil until the marinade is golden, yellow, and slightly red).

Then put the cooked meat cut into cubes into the marinade pot and stir slowly to let the meat pieces be covered with marinade. At the same time, add a number of washed and soaked shiitake mushrooms, and infiltrate an appropriate amount of glutinous rice wine, salt and other condiments. Then wrap the clean gauze with an appropriate amount of pepper kernels and put them into a clay jar, stir the meat pieces with marinade and condiments into the clay jar, cover the lid tightly, and paste the soaked soil paper strip on the edge of the lid to seal.

Finally, a clay jar filled with pieces of meat is placed on a piece of wood and simmered until the pieces are cooked. When the banquet is opened, the lid is lifted, and a strong fragrance immediately grabs out of the tank, the golden stew is soft but not broken, the squares are neat, the meat is rich and mellow, and the food is not greasy.

The key to casserole stew:

Stewing meat in a casserole, mastering the heat is key. Generally, the order of low fire - medium heat - low fire should be followed. First, before stewing meat, add the water until it is 8 minutes full, and heat the water over low heat.

This is because although the casserole can withstand cooking for a long time, rapid or local temperature changes can cause the casserole to expand and contract, and it is easy to crack or even crack. Therefore, do not use high heat in a cold pan.

Stewing is a technical job. The chef says that if the stew is to have a final taste, the temperature and time must be controlled very precisely so that it is crispy, but not rotten. The most important thing is the temperature.

The meat usually starts to curdle at 50 degrees, while the meat shrinks at 60-65 degrees and releases a lot of sauce; Simmer: The best way to heat the water is to bring the water to a slight boil. Cooking the meat over low heat not only keeps the broth at temperature, but also makes the flavor of the soup less volatile.

If the stew is cooked quickly, the meat will become soft. If cooked over high heat, the protein contained in the meat will harden the meat due to its heat-promoting properties.

Cut the meat into large pieces first, then put it in cold water, and add an appropriate amount of sodium bicarbonate to make the meat taste better and easy to cook soft. To make pork tenderloin, first cut it into long pieces of meat, you can mix it with an appropriate amount of dry starch, then add a small amount of water to coat the surface of the meat. In fact, there are many ways to make beef, but the most popular method must be beef stew, because not only can you drink a delicious soup, but you can also eat soft and rotten meat, but many people find this when cooking meat.

Despite the fact that Sido cooked the meat for more than two hours, <>

In fact, roast beef is very simple to make because it is a simple casserole and condiment. The focus is on heat. It needs to be cooked slowly over low heat to make it look like an enticing red jelly bean and maintain its shape.

However, when you take a piece of meat and put it in your mouth, suddenly it slides down your throat. The great satisfaction came. The surface of the meat in the hot water is quickly taut, which is not conducive to burning the flesh and soil, start cooking after the fire is over, open the tampa, simmer for 20 minutes, remove the peculiar smell, and then, cover the tampa, and use low heat to keep the oil stains on the soup noodles at a certain temperature to soften the meat glaze.

In a hot pot, fry the wild pig until it is slightly yellow, add the pre-cleaned mushrooms, then add the hot water that has just passed the meat, raw oil and aged wine, an appropriate amount of cooking wine, squeeze a few drops of lemon juice, if not, replace it with vinegar, cook it over high heat, turn it into a stew and let the soup boil slightly.

If you want to stew the meat until it is soft and flavorful, it is recommended to use a pressure cooker. Cut the pork belly into pieces, then add the braised meat sauce and ginger slices, rock sugar. Simmer in a pressure cooker for half an hour.

First of all, be sure to cut the meat into larger pieces, and then blanch the water in advance, which will make the meat stew worse.

First of all, the meat must be cut into large pieces, and then it must be blanched and simmered over high heat, and the meat can be boiled.

We can use soda water to soak the pork stew, or you can add hawthorn, tea and other items in the water, and it should be noted that you cannot use ice water or high heat to cook the meat.

1. Soak in soda:

After we cut the pork, don't rush to put it in the pan, you can soak it in soda for about two hours before steaming.

Soda can destroy the fiber in the pork, and then cook the meat is relatively rotten, if there is no soda, you can also use baking soda to mix water.

It should be noted that a roll of a pound of meat with 1 gram of baking soda is fine, and it will be bitter if you mix too much pork.

2. Put in hawthorn or tea leaves

The lipase in hawthorn can be prepared to promote the decomposition of fleshy fat, and the saddle acid in tea can improve the activity of proteolytic enzymes.

In particular, adding tea can not only remove the smell of meat, but also make the stewed meat soft and rotten, and it is refreshing and not greasy to eat.

3. Do not use ice water or high heat to cook pork:

If ice water is used, the surface of the meat will shrink rapidly, and it is not easy to stew the meat, and it is not easy to cook the meat on high heat, so it is not easy to stew it again.

Add salt afterward. Salt can accelerate the coagulation of the protein contained in the meat, so that the meat is not easy to cook, so salt should not be added too early. , put hawthorn:

When stewing meat, adding a few slices of dried hawthorn will make the meat rot faster. If you need to add water in the middle of the stew, you must heat the water, adding cold water will make the meat firm.

Stew the meat over low heat, preferably to keep the water boiling slightly. At this time, the oil slick of the soup noodles is not easy to tumble, and air pressure is formed in the pot, which not only maintains the temperature of the broth, but also makes the aroma in the soup not easy to volatilize and run away, and the stew cooks quickly and the meat is soft. Due to the wide opening and rolling, the protein in the meat is promoted to heat denature and become hard, insoluble in water.

Tips: If the beef is a little old and hard, you can wash the ginger and cut it into small pieces and then mash it, then put the minced ginger into the gauze to squeeze out the ginger juice, mix the ginger juice into the sliced beef, mix well so that the surface of the beef is stained with ginger juice, and then marinate for about 1 hour, and then you can cook. Beef cooked in this way is not only easy to rot, but also has no ginger taste.