When cooking beef, what method is used to deal with the problem of its long stewing time.

I am a chef in a star-rated hotel, and in order to make the beef stew quickly and rottenly, I add a pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook it together, and the meat will quickly rot and taste fresh.

When boiling beef and other tough and hard meats, as well as game poultry, add a little vinegar to soften it. Some people think that "beef stew is delicious and not easy to make".

In fact, it is not difficult, some people summarize it as: "The selection of meat should be wide for the road soup, and the yellow sauce should be less salted; How many ingredients are put together, the heat is appropriate, and the meat is fragrant."

When stewing, put a few hawthorns, or add a few drops of vinegar.

Beef stew is a home-cooked dish but it is not so easy to make it well, I personally think that if you want to make beef stew delicious, you can consider the following two points.

1. Blanch in advance. Usually I consider blanching meat in advance, and some people think that blanching will ruin the taste of the meat and cause the meat to become particularly stiff, but it is not. Beef can be very smooth, and if the beef is not blanched in advance, then there will inevitably be a taste, such a taste will also affect the taste of the beef, so blanching in advance is very critical, I personally recommend choosing to use cold water to blanch, and then rinse the beef and wait for cooking.

In this way, the subsequent beef stew will be more tender, but it is also necessary to remember that it is completely okay to blanch the beef, but you need to master a degree, and do not blanch it for too long. This will inevitably destroy the taste of the beef, causing the beef to become older and older, so blanching needs to be grasped to a degree.

2. Add some red wine appropriately. In fact, people who really know how to cook beef often use red wine to improve the freshness, and generally everyone will put cooking wine when making meat, because cooking wine can remove the fishy smell that can exist in the meat itself. The choice of red wine is not only to remove the fishiness but also to enhance the taste of the meat, as well as to make it more textured, of course, how much red wine to put is also a thing worth considering, usually I think that putting a spoonful of red wine is almost the same, can completely play a role in improving freshness.

Red wine can make beef more slippery, and can also achieve a melt-in-the-mouth effect, in fact, many people stew beef, the final beef is difficult to swallow, or there is no way to chew, the main reason is still not to grasp the heat. Therefore, you need to take a lot into account when making beef stew, and as long as the processing is in place to make the beef more delicious, I personally think that you can use the handle of the knife to properly pat the beef before processing, so that the processed beef will be easier to taste, and the taste will be more textured.

Prepare half a catty of fresh beef, two fresh tomatoes, two fresh potatoes, first put the fresh beef in the water and soak it for an hour, take it out after changing the water twice during soaking, cut it into large pieces and put it in a bowl to add a small amount of sugar, and some water to grab and mix evenly.

When stewing beef, you need to soak the ingredients with sand ginger, ginger, green onion, sesame oil, star anise, bay leaves, and then make it, and you need to wash and blanch the beef before making it.

When stewing beef, be sure to marinate it, first put some pepper cinnamon, star anise, green onion, ginger and garlic to let it taste. Then simmer over low heat, so that the flavor will be added more. It's best to take the beef out in advance and let it melt, and then wash it with water to wash some bacteria on its skin.

The beef is washed with warm water, then seasoned and colored soy sauce is poured into the stew. Cut the beef into small pieces and wash it with warm water to remove the smell and blood foam.

Beef is rich in amino acids, and this amino acid is closer to the human body than pork, so if you eat beef regularly, you can improve the body's ability to resist diseases. There are many ways to make beef, among which beef stew is popular with many families, but when stewing beef, you must pay attention to it, the beef can not be blanched directly, and then blanched, and at the same time, you should also pay attention to the beef stew is not to put salt first. At the same time, if you want the beef to rot quickly when stewed, you can add hawthorn slices, white vinegar, beer or tea bags.

1. If you want the beef to stew quickly, you can add these four ingredients.

When stewing beef, if you add hawthorn slices, it will make the boiled beef more soft and delicious. If you don't have hawthorn slices at home, you can also choose to add a few drops of white vinegar when stewing beef, white vinegar can play a role in softening the meat, which can make the beef stew quickly, and you don't have to worry about adding white vinegar to make the stewed beef sour. At the same time, adding some beer to the beef stew can also soften the meat, and it can be out of the pot half an hour after adding beer, and adding beer can also remove the fishy smell of beef and increase the aroma of beef, which is a very good practice.

Finally, the beef and tea bags are simmered together for 20 minutes, which can also make the beef more tender and flavorful. <>

2. Precautions when stewing beef.

There are also some precautions when stewing beef, and if you don't do it well, you can even ruin a pot of meat. When stewing beef, the beef cannot be blanched directly, you need to marinate the beef with pepper, ginger, cooking wine, salt, and pepper for 6 hours, and then blanch, otherwise you can't completely remove the fishy smell in the beef. At the same time, if the beef is cut first and then blanched, it can cause water loss in the meat, and blanching first and then cutting can make the beef taste more tender.

Finally, in the process of stewing beef, you must not put salt first, you need to wait for the beef to be completely stewed before putting it, because putting salt in the pot first will cause the beef to shrink a lot, which will cause the cooked beef to taste special firewood. <>

If you eat more beef, not only can it be **, but it is also very good for the body, as long as you master these precautions, you can stew delicious beef.

You can pour some gough into the beef stew to make the beef a little more rotten. Pay attention to the cooking time of the beef, pay attention to the ripeness of the beef, pay attention to the seasoning of the beef, and also pay attention to the quality of the beef when cooking the beef.

You can use a pressure cooker to cook it quickly. It is important to note that the beef cannot be too large. Don't add too much spice as it won't absorb it. You can add a little vegetables appropriately.

You can use a pressure cooker to stew beef, so that you can shorten the time, be sure to pay attention to the handling of beef, keep the pieces of beef as small as possible, and pay attention to the heat.

1. When boiling beef, add a 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 fresh.

2. Put two or three shelled walnuts and/or a few hawthorns, not only ripe quickly, but also remove the smell.

3. When roasting beef, put a few mung beans, and the stew will be fast and rotten.

4. When boiling old beef, you can apply a layer of dry mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef processed in this way is not only easy to cook, but also tender. Add some wine or vinegar to cook it faster (don't add salt at this time, add it before cooking).

5. Pat the beef with a knife before cooking to destroy the fibrous tissue, which can reduce the toughness, and dip a little baking soda powder before cooking, which can make the meat soft.

To use hot water, do not add cold water. Hot water can make the protein on the surface of beef quickly coagulate, prevent the amino acids in the meat from being soaked outside, and maintain the delicious taste of the meat; After the fire is boiling, remove the lid and simmer for 20 minutes to remove the peculiar smell, then cover the lid and change to a slight heat to simmer.

During the boiling process, the salt should be put late and the water should be added at one time. If you find that there is little water, you should add boiling water.

Wrap a little tea leaves in gauze and put them in a pot to stew with the beef, the meat cooks quickly and tastes fragrant.

Add some wine or vinegar. A stew of beef with 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar on 1 kilogram of beef can also make the meat soft.

Put a few hawthorns or a few slices of radish in the meat pan, which will cook quickly and also remove odors.

Adding a little red wine to the beef will make the beef cook faster and taste great.

Ingredients: two small bowls of red wine, 1 kg of beef, large ingredients, peppercorns, chili flakes, cumin, ginger slices, green onions, soy sauce rock sugar.

Method: 1 Wash the beef and cut it into small cubes or slices.

2 Put water in a pot and boil, boil the beef slices for a while, wait for the water to boil again, float out the excess blood foam, until there is no blood foam, pour out the beef, and control the dryness.

3 Take another pot (preferably a casserole), put the dry beef in, add the ingredients, peppercorns, chili flakes, cumin, ginger slices, rock sugar, pour in red wine, a small amount of soy sauce, cover and simmer over medium heat for a while.

4 Wait until the beef is 7 minutes cooked, add the green onion, simmer for a while over low heat, until the juice is dried and ready to eat.

Life tips, teach you how to cook rotten beef quickly, which is delicious and saves time.

Under normal circumstances, it takes about 40 minutes, and this situation is not only related to the beef, but also related to the ingredients in the back of your home. So it's not completely absolute, if you want it to be soft and rotten, just stew it for a while.

Beef stew tips.

The beef is tender and easy to rot when simmered.

The practice of beef stew is more particular, before cooking, the beef should be processed first, the beef should be cleaned, and then cut into evenly sized pieces, and then put into the pot and scald it with boiling water to remove impurities and blood. At this time, the fibers of the beef are in the shrinking stage, then switch to medium heat, add the prepared seasoning, boil for a while, and finally change to low heat to simmer. Finally, when the beef is almost cooked, add some condiments and continue to simmer.

Beef stew over high or low heat:

Most of the recipes are to first boil the beef over a high heat, then change to medium heat and boil, and finally turn to low heat and simmer slowly, so that the stewed beef will be more flavorful, and the meat will be more tender and delicious.

The practice of beef stew is very important, in which the heat and time are particularly important, too much heat or too small heat is not good, the stewed beef may be relatively old or not bad enough, which will affect the taste and texture of the beef.

Generally speaking, what kind of fire to use for beef stew mainly depends on the individual's method and the choice of ingredients, and it is not absolute.

Contraindications for the consumption of beef stew:

1. People with high cholesterol can't eat it.

The cholesterol content of beef is relatively high, and people with high cholesterol will easily cause physical discomfort after eating it.

2. Patients with nephritis should not eat more.

Beef is rich in high protein, and eating it with aminophylline drugs will easily reduce the efficacy of the drug and increase the burden on the kidneys, so patients with nephritis are not suitable to eat beef stew.

3. Don't eat it with pork.

Pork is a cold food, while beef is a hot food, the two are cold and hot, and the taste is a bit conflicting, and eating them together is not good for your health.

It takes 1 to 2 hours for the beef to stew, but it can be shorted to add some ingredients to "speed up", such as tea, hawthorn, and radish. Prepare a spoonful of Hu Hu tea leaves, put them in a bag, and put them in the beef to stew together, so that the beef can be stewed quickly.

You can add some tea leaves when boiling, which can speed up the meat to become soft and rotten, making the taste more delicious; It also needs to be cooked for at least an hour.

If you want to make the beef stew faster and stew worse, you can add some tea leaves when Zheng Cheng is cooking, the tea leaves need to be wrapped in gauze, and then the tea leaves are boiled together with the beef and the beef will be cooked together, so that the beef will rot quickly and the taste will be more delicious; Cook for about an hour, the left button is the most appropriate, so that it will be particularly soft and rotten, especially delicious, and very flavorful.

Cut the beef into small pieces and cook it over high heat, so that it can be simmered for a short time. The specific method of beef stew is as follows:

Ingredients: 2000g beef, 1 large piece of ginger, 2 star anise, 4 white cardamom, 2 cinnamon, 4 bay leaves, 1 pinch of Sichuan pepper, appropriate amount of salt, appropriate amount of braised soy sauce.

1. First, use a knife to cut the prepared beef into small pieces and set aside for later use.

2. Add water and beef cubes to the pot and bring to a boil over high heat.

3. After waiting for the water to boil, put the prepared star anise, white cardamom, cinnamon, bay leaves, peppercorns and soy sauce in the pot, and continue to simmer over high heat.

4. When half of the soup is collected, pour in an appropriate amount of salt.

5. Then pour in an appropriate amount of soy sauce, mix well with a spoon, and continue to simmer.

6. After cooking, remove from the pot and put on a plate, sprinkle with chopped green onions, so that the beef is already stewed.

The flavor is your seasoning, and the green papaya is cut with a knife to form a pulp, and a little bit is scraped and put in the meat, which is stewed very badly in a short time, don't put too much.

If you want to stew badly in a short time, you can only use a pressure cooker.