How to make stew delicious How to make stew delicious

Wash the meat, drain it, pour it into the rice cooker, add minced ginger, salt, pepper, add water, submerge the meat, pour in the lotus root, the water is best to submerge the lotus root, plug in the power and press the rice to cook, after boiling, scoop off the foam, and simmer for about 2 hours.

How to make braised pork delicious?

When I was in college, I used a rice cooker to make winter melon pork rib soup, boiled fish, fried shredded pork with green peppers, and made porridge with preserved eggs and lean pork, and many taught you to use a rice cooker to make a salt-baked chicken

Ingredients: 1 chick slaughtered alive (weighing about 1 kg).

The salt is a small packet of Xu and sand ginger powder (available in supermarkets).

One large vegetable leaf. There is also a method: cut the beef into small pieces and copy it with water, remove the foam, then take out the beef, put the beef pieces into the rice cooker, put in a glass of water, a cup of soy sauce, a glass of wine, a cup of sugar (you can drink a medium cup of water), and put some curry powder after tripping and the juice is dry, and then put some curry powder after opening the lid and drying it and stir it evenly to eat, which is better than what the supermarket sells.

Method: Wash the chicken and rub it with salt inside and out; You can rub the sand ginger powder inside and out;

Place the large vegetable leaves in the bottom of the pot; Put the chicken in the pot;

Press "ON" to automatically cook and jump to "OFF";

Take out the chicken and let it cool for half an hour;

Chop pieces and serve them.

Try my home-cooked recipe.

Cut the pork belly into small pieces and blanch it in water to drop the blood foam. Heat oil in a pot, add a little sugar, put the blanched meat in it and fry the sugar, put the peppercorns, green onions, ginger and garlic and stir-fry until fragrant, put bean paste, southern milk, oil consumption, dark soy sauce, salt, chicken powder, bay leaves and boiling water, and simmer the meat in a pressure cooker for 15 minutes. Cut the potatoes into hob pieces and put them in without a lid, and stew the potatoes until they are thickened, while also thickening the juice.

It tastes good.

Wash the meat first, cut it, put some cornstarch and pepper, salt and marinate for ten minutes, then put it in the pot and stew it with lotus root, and make some sauce before you are ready to eat, which looks good and flavorful!

My wife's favorite food is beauty and beauty.

【Secret fried pork belly】

Materials

Pork.

250g (peeled).

Oyster sauce.

One tablespoon (15 ml).

Hoisin sauce.

One tablespoon (15ml) of decanteen

Wine.

One tablespoon (15 ml).

The secret recipe for frying pork belly

Place the pork belly in the refrigerator and freeze for an hour, remove and cut into thin slices

Mix with a tablespoon of oyster sauce, a tablespoon of hoisin sauce and a tablespoon of cooking wine to form a honey marinade

Mix the sliced pork belly with honey marinade, put it in a plastic bag, and marinate it in the refrigerator overnight

Once the pan is hot, brush with a thin layer of salad oil. Fry the marinated pork belly slices on both sides over medium-low heat, and roll them in lettuce leaves when eating

Tips:

1.The pork belly should be slightly fatter, which is more delicious. It is recommended to peel the skin, because the frying time in the later stage is relatively short, and those with bad teeth will feel that the flesh and skin part is tougher.

5.This taste is slightly sweeter, which is suitable for the taste of Jiangnan people.

In my hometown, the must-eat for the New Year is stewed meat, and I feel that this stew is very popular abroad. But if you want to make stew authentic and delicious, you can't do it without two brushes.

Today, I will share with my friends how to make a delicious and authentic stew.

1. Raw materials should be fresh.

As the saying goes, "it is difficult for a good woman to cook without rice". If you want the meat to stew well, you must first choose the meat well.

Choose fresh meat. In general, the fresh flesh is shiny and shiny, and it is elastic when pressed.

2. The stew utensils are exquisite.

Many people may not care much about the stew utensils. In fact, this is a big no-no for stew. It is recommended that you choose a casserole when stewing meat, although the stewing time is longer, but it can make the meat fully flavored, and the protein in the meat can also be fully decomposed.

3. The ingredients should be sufficient.

Sichuan pepper, spices, bay leaves, cinnamon, ginger, garlic, green onions and other stewed meat ingredients are indispensable.

These accessories can not only mask the fishy smell of the meat, but also integrate the aroma of the ingredients into the fat of the meat.

4. Blanch the meat pieces before putting them in the pot.

Many people don't understand whether to use cold or hot water for blanching? The answer, of course, is cold water.

This step may seem simple, but there is a big way.

The reason why the meat is blanched in cold water can not only better remove the residual blood and force out part of the fat in the meat, but also the soup of the stewed meat looks bright and shiny and appetizing.

One of the more important reasons is that the stew can be eaten without getting tired after it comes out of the pot.

5. Heat.

Chinese cooking has been about heat since ancient times. And the key reason why the stew is not delicious after it comes out of the pot also depends on this. It is not recommended to use high heat in the process of stewing meat, otherwise the meat fiber will become hard after high temperature, and slow cooking over low heat can not only stimulate the protein components in the meat, but also make the meat fiber "tied up", and only in this way can the stewed meat be soft and rotten.

6. Tips for stewed meat - put hawthorn.

Don't add vinegar when stewing meat, you can try to put 3-5 hawthorns in it, which can not only speed up the decomposition of the muscle fibers of the meat, but also dissolve the oiliness of the meat and play a seasoning role. It's a lot of money.

The pork is cleaned with flour and a little salt, which removes some of the blood and water.

Wash the pork and cut it into large pieces for later use.

Put the meat in cold water, add 2 green onions and 2 slices of ginger, and then add cooking wine. Blanch over medium heat (don't use high heat, let the blood come out slowly).

Blanch the meat and set aside.

Put a small amount of oil in the pan and stir-fry the meat over medium-low heat to bring out the oil.

After the oil is stir-fried, add Sichuan pepper and star anise and stir-fry until fragrant.

Add green onions, ginger and garlic, stir-fry over high heat, and stir-fry until fragrant.

Add cooking wine and cook.

Put in the light soy sauce, no need to put salt to disperse, so put more light soy sauce, the salty taste comes from the song san soy sauce.

Add a small amount of rock sugar to freshen up, so you don't need too much.

After mixing well, add a small amount of water, not a lot.

Turn into the pressure cooker, and the water will just submerge the meat.

Choose the stew mode, and the meat will be soft in 30 minutes

The stewed meat can be boiled with a few more boiled eggs, which is also very delicious.

Winter melon stew. Ingredients: 1500g winter melon, 500g pork belly, 80g vermicelli

Excipients: Appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of soy sauce, appropriate amount of shallots, appropriate amount of ginger.

Directions: Peel and flesh the winter melon and wash it. Cut the winter melon into large pieces. Soak the vermicelli in warm water. Cut the pork belly into thick slices and finely chop the green onion and ginger.

2.Put oil in a pot, add the pork belly and stir-fry over low heat after the oil is hot, then add green onion and ginger, five-spice powder, and soy sauce and stir-fry.

3.Pour the winter melon on top of the meat, add half a bowl of water, cover the pot with a lid and bring to a boil over high heat, change to medium-low heat and simmer for about 20 minutes.

4.Put the soaked vermicelli into the winter melon, add salt, turn the vermicelli underneath, continue to simmer for one minute, turn off the heat, and simmer for a while. Before cooking, you can add a little vinegar according to your personal taste.

You should not be cut too thin, and it is more delicious if it is thicker.

What should we do to make it more delicious when we stew meat?

First of all, try to cut the meat piece as large as possible, because the more certain substances in the pork are released, the better the taste of the broth, and the taste of the meat piece will be relatively light, so the meat piece should be cut relatively large, so that the meat piece will be more delicious.

And don't cook meat over high heat, because the meat will encounter high temperatures, muscle fibers will harden, and it will not be easy to rot, and the aroma in the meat will evaporate with the water vapor, so it will not be so fragrant. Don't add too much water to the stew because the soup is more delicious. And you should never add water in the middle of the process, because the protein will coagulate, so that the ingredients in the meat or bones will not easily seep out.

First, the method of stewing:

Good pork belly, cut into pieces, heat the oil in the pot, fry the meat to dry the water, add a little cooking wine, fry dry, add boiling water, put in the washed mushrooms, boil over high heat, and then use a clay pot with a very small fire (keep the water in a state of boiling but not boiling), boil for 1-2 hours, you think it's rotten, add salt, pepper, a little monosodium glutamate, you can.

Second, the practice of using soy sauce:

Good pork belly, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add a little Haitian soy sauce to color, then add Haitian soy sauce, do not add salt, then add a little cooking wine, fry, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water like boiling but not boiling), burn for 1-2 hours, you think it's rotten, collect the water over high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives. Come to an end.

1. Wash the beef tendon meat and beef tube bones, blanch and then wash off the blood foam with water.

2. Take the casserole, put the water away, and put in the beef bones; Green onion knots, ginger slices, Sichuan peppercorns (10 grains), and grass fruit (1 piece) are put into the seasoning package and put in the pot; Once the heat is boiling, simmer for two hours.

3. Put the beef tendon meat into the casserole and simmer together for an hour and a half to make a beef consommé.

4. Take out the beef, let it cool and cut into thin slices; Wash and chop the green garlic and coriander; vermicelli soaking; Sliced white radish.

5. Take another pot, put in the white radish, pour in the appropriate amount of beef consommé, cook until the radish is soft and rotten, add beef slices, vermicelli, add salt and chicken essence to taste after boiling, turn off the heat and add coriander and minced green garlic.

Ingredients: high-quality beef brisket.

Ingredients: potatoes, radish, green and red peppers, star anise, pepper, red oil, vegetable oil, salt, green onions, ginger, garlic, etc.

1.Wash the brisket and cut into cubes, peel and dice the potatoes, slice the ginger, peel and dice the carrots, and cut the green onions into sections.

2.Pour water into the pot, add Huadiao wine, beef brisket, ginger, and simmer over low heat for 40 minutes.

3.Then add potatoes, carrots, salt, monosodium glutamate and all the seasonings, boil for 20 minutes, add green onions.

One pound of brisket, one carrot, half an onion, and three garlic crumbs.

Ingredient. 1 tablespoon of salt, 1 tablespoon of sugar, 3 cups of water, 2 tablespoons of tomato paste, 3 bay leaves.

1. Cut the beef brisket into pieces, first boil with water, green onions, ginger and wine, and then remove it for later use.

2. Cut the carrots into cubes, shred the onion, slice the garlic, put two tablespoons of hot oil and stir-fry, then put in the boiled beef brisket and stir-fry evenly, add seasonings and boil, move into the insulated casserole and simmer for two hours.

40 grams of fresh peppercorns, 900 grams of beef brisket.

1 teaspoon salt, 1 tablespoon 3 tablespoons soy sauceWash the brisket and cut into large pieces. 2.Rinse with peppercorns.

3.Put the beef brisket and peppercorns into the casserole, add salt and soy sauce, pour in 5 bowls of water and boil, change to low heat and simmer for about 50 minutes.

4.Stir the ingredients once in about 10 minutes to heat them evenly.

Ingredients: 1 beef bone, half an onion, half a carrot and half a white radish, 1 green onion, 1 small piece of ginger, 1 star anise, 2000 ml of water.

Seasoning: 1 tsp rock sugar, 2 tbsp rice wine. Salt to taste.

1. Wash the beef bone soup first and set aside; Peel carrots and white turnips, wash and cut into cubes; Wash the green onion and ginger, cut the green onion into sections, and slice the ginger for later use;

2. Add water to the pot and boil, add all the ingredients and beef bones, add Ingredient A and simmer for 90 minutes, and finally add Ingredient B to taste;

ps: Why do you add carrots and white radishes to stew beef soup? Because the radish itself contains a natural spicy and sweet taste, on the one hand, it can eliminate the fishy smell of beef bones, enhance the deliciousness of the broth, and make the bone juice more mellow the more you cook.

You can also wash only 1 carrot and simmer it without peeling it.

Farmhouse stew.

Raw materials: pork belly, choose fat and thin with three layers of fat and five layers of skinny.

Good. Sake lees, green onion, ginger, garlic, star anise, Sichuan pepper, seasoning, incense page, cinnamon, cloves, light soy sauce, sugar, salt, fried sauce.

1.Cut the pork belly into large pieces with a diameter of 8 cm. Finely chop the green onion, ginger and garlic.

2.Heat oil in a pan, add the meat, stir-fry until golden brown, and remove it.

3.Put oil in the pot and heat it, add the green onion, ginger and garlic and stir-fry until fragrant, add the meat pieces, add the above seasonings after stir-frying evenly, the sake lees are not over the meat pieces, then add boiling water, green onion and ginger, and cook over high heat for 30 minutes.

Kelp stew. Basic ingredients: 400 grams of lean pork, 600 grams of kelp, 100 grams of soy sauce, 5 grams of cooking wine, 4 grams of refined salt, 7 grams of sugar, 2 cloves of ingredients, 15 grams of green onions, 7 grams of ginger, 8 grams of sesame oil.

This dish is rich in nutrients, kelp is rich in iodine, calcium, phosphorus, iron, can promote the growth of bones and teeth, is a good dietary health food for children, and can also prevent and treat iron deficiency anemia in children. Kelp stew has higher nutritional value and is suitable for young children.

1. Wash the meat and cut it into centimeter-square and centimeter-thick pieces; Wash the green onion and cut it into sections; Ginger cut into slices; Wash the kelp, boil in boiling water for 10 minutes, cut into small pieces and set aside.

2. Put the sesame oil into the pot, fry the white sugar until it is sugar-colored, put in the meat pieces, ingredients, green onions, ginger slices and stir-fry, depending on the color of the meat, add soy sauce, refined salt, cooking wine, fry slightly, add water (to spread the meat as the degree), boil over high heat, turn to a slight heat and simmer until eighty percent rotten, put in the kelp, and then stew together for about 10 minutes, the kelp is flavored.

Characteristics: Kelp is crispy and fragrant, and the meat is soft and rotten.