Can you put more fragrant sand in beef stew, and should you enlarge the material in beef stew?

No. Ingredients: Beef (1000g).

Excipients: 1/2 green onion, 4 slices of ginger, hawthorn slices.

A little, 5g Sichuan peppercorns, star anise (2pcs).

Method:1Wash the raw beef and cut it into 4 large pieces.

2.Put boiling water into a pot and cook for 5 minutes.

3.Remove and set aside.

4.Prepare the green onion and ginger segments and hawthorn slices.

5.In proportion, mix light soy sauce and cooking wine.

Mix dark soy sauce with salt.

6.Wash the peppercorns and star anise slightly.

7.Put the cooked beef in the rice cooker and add the green onion, ginger and hawthorn slices.

8.Pour in the mixed sauce.

9.Add Sichuan peppercorns, star anise and sugar.

10.Stir slightly to mix the flavors.

11.Add plenty of water, preferably over the beef.

12.Cover the rice cooker, press the "Soup" button, and wait.

13.After about 1 and a half hours, the rice cooker alarmed and indicated that the beef had been stewed.

It's better not to, it's not delicious if you put too much.

There are four ways for you to choose from;

One, vinegar is volatile when heated, and as long as you continue to heat it, the sourness can be reduced a little.

Second, if you are braised beef, you can add carrots and other ingredients to the beef and cook it together, which can also reduce the degree of acidity.

Three, if you are a southerner, you can also add some sugar appropriately, so that the degree of acidity is greatly reduced, fourth, if the acid is very good, you can consider putting a small amount of baking soda, when putting baking soda, you can take out the beef, put it in the soup, and then add the beef to cook.

Don't enlarge the beef stew. It is better not to put green onions, fennel.

as well as star anise. Because the aroma of the soup will overshadow the original flavor of the beef broth itself, and the color of the stewed beef will turn black. And the truth of fennel is that the same fennel beef stew, the fennel flavor will be very strong.

cloves for this spice. It is only suitable for dishes with strong aromas, such as fish stew and chicken stew. In these dishes, cloves are the icing on the cake.

For example, beef stew is a raw material that does not have such a strong flavor in itself. Putting cloves doesn't do much.

Introduction: Do not put peppercorns, although pepper is a good spice, can be fishy, can also promote appetite, it is used in many dishes, but try not to put when stewing beef, because the taste of pepper is relatively spicy, with a strong spicy taste, not only will make the taste of beef worse, the fishy smell will be aggravated, but also cover the umami of the beef itself, so we should remember not to put pepper when stewing beef.

Beef taboo and hole peppercorns, mutton taboo big ingredients. The fragrance of Sichuan pepper is relatively heavy, the taste is still with hemp, usually stewed pork belly may be indispensable to it, but the beef stew soup must not put it, Sichuan pepper will destroy the deliciousness of the beef soup, if you put it in recklessly, no matter how much you put the taste is too heavy, the stewed beef soup is not only not delicious, but also increases the fishy smell of the soup.

The second spice that can not be put is star anise, in fact, as long as it is a soup, it is not suitable to put star anise, the big material is also a very hot and dry ingredient, the beef stewed out with the big material is not only not beneficial to the body, but also will affect the taste of the beef, if you want to stew the beef as soon as possible to stew into the flavor, you can put some appropriate amount of hawthorn in it, fresh or hawthorn slices can be.

Beef Nutritional Value:

Beef is an excellent high-protein food, (per 100g) also contains 7 mg of calcium, 170 mg of phosphorus, 170 mg of pre-citrus, vitamin mg, 6 mg of folic acid, and a small amount of vitamin A. Nutrients are easily absorbed by the body. Nutritionists say that the nutritional value of beef ranks first among all kinds of meat, which can increase physical strength and replenish vitality.

Therefore, beef is a must-have food for athletes.

Summary. Dear, hello, I'm glad to answer for you, here for you to find out that the stew beef must put the seasoning is: beef, potatoes, carrots, salt, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, bay leaves, soybean paste, sugar, hawthorn.

Dear, hello, I'm glad to answer for you, here for you to inquire about the omen to stew beef must put the seasoning is: beef, potatoes, carrots, salt withered, light soy sauce, dark soy sauce, imaginary number of rental cooking wine, star anise, cinnamon, bay leaves, soybean paste, sugar, hawthorn.

Tip: Add sugar and hawthorn to the beef, the stew time will be greatly shortened, and the beef will be softer. Both sugar and hawthorn can soften the beef fiber, making it softer and more rotten, and can also play a role in relieving greasyness.