How to stew meat to be tender and delicious, and how to make stewed meat tender and delicious

In a pressure cooker, add cinnamon tangerine peel and Sichuan peppercorns.

When it comes to meat, if you want to eat it happily, it must be "stewed meat". But if you want to make a stew that is authentic and delicious, you can't do 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", and she is blind. 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 all 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, making the taste of the meat more layered.

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.

A more important reason is that Ying Hui will not get tired of eating the stew 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.

<> material. Ingredients: 50g lean meat, 100g yuba;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of green onion.

Braised lean pork with yuba.

Soak the yuba in water.

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Cut the green onion and turnip into small pieces.

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Cut the yuba into sections for later use, slice the lean meat, add oil, salt, soy sauce and a little oyster sauce, mix well and marinate for 10 minutes.

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Heat the oil in a pan, add the green onions, add the meat slices and stir-fry.

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After the meat slices change color and the water is collected, add an appropriate amount of water and yuba, cover the pot and simmer for three minutes.

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After the juice of the yuba and meat slices has dried, add a little oyster sauce and green onions, and stir-fry again.

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Small stickers carry leaks.

The yuba must be soaked in advance, otherwise it will be simmered for a long time, and the meat will become old by then.

Add some white sugar and oil, melt the sugar until it is three minutes yellow in color, and prepare the seasoning (feed it according to the mouth).

Put the meat down and copy it (it is recommended to put the seasoning into the meat first), put some peanuts or soybeans, and then put a little water (according to the amount) and cook over medium heat for (15 to 30) minutes.

The color, fragrance, and flavor are all complete, so what are you waiting for??! #

You can add a little vinegar.

Or stew with soybeans.

Fry the meat first, fry the excess fat, and then stew until you can easily insert the meat with chopsticks

Ingredients: 500g pork belly, 1 apple, 4 small onions, 200ml of cider, 150ml of veal juice, appropriate amount of salad oil, appropriate amount of sea salt, appropriate amount of black pepper, 2 sprigs of thyme, appropriate amount of water starch.

Production steps: 1. Cross the roots of the small onion for later use.

2. Peel and coring the apples and cut them into slices.

3. Cut the pork belly into small pieces 4 5cm thick.

4. Sprinkle the cut pork belly with a small spoon of salt and a little black pepper and a little rosemary and knead evenly5. Put the salad oil into the pot and heat the pork belly, fry the meat pieces on both sides until golden brown 6. Add oil to the pot and heat it, add small onions and half of the apples and stir-fry 7, and fry the apples and small onions until golden brown and put them out.

8. Pour the remaining apples and pork belly into the pot, add the cider, add the thyme after boiling, cover the pot, and cook over low heat for about 2 hours; Pour the apples and onions from the previous removal into the pan, cover and continue to cook.

9. Cook until the fork can easily insert the pork and small onions, then pour in the thickened water starch out of the pot 10, the finished picture.

After simmering, steam it in a pot, and after steaming, filter the oil on it, and you won't get tired after two times.

Putting 3 slices of hawthorn in every 500 grams of meat can make the meat cook quickly.

Stewed meat is better to be "soft and rotten" (no bones), and stir-fried meat is "smooth and tender".

As far as stew is concerned, my recipe is to simmer in a pressure cooker for 12 minutes, turn off the heat 8 minutes after that, and simmer in a regular pot for another 20 minutes. In this way, the soft (cooked) pieces of meat can still fully absorb the flavor.

Only use a pressure cooker, which is not easy to taste, and the oil in the fatty meat is not easy to stew; Only use ordinary pot to stew meat, although it is easy to taste, but it is time-consuming, and the stewing time is long, and the taste is a little old.

In addition, adding salt later will also make the stew more tender and more precocious, but it will be difficult to taste it too late.

Mix the meat with spiced powder, green onion, ginger, garlic and other seasonings, beat an egg and mix thoroughly, and stir-fry on a high heat.

Frozen meat is best thawed naturally, not soaked in cold water. In addition, when cooked, add salt and simmer for a few minutes. When cooked, it is very soft and rotten, almost no different from those that are not frozen. In particular, frozen flounder, soaked in cold water, is crispy when cooked, and rotten when cooked when thawed naturally.

Blanch in cold water, rinse with very hot water after blanching; Simmer in very hot water; The stew should be on low heat; Don't fry the pork belly in oil; Do not eat after stewing, do not open the lid and let the water vapor.

There are a lot of things to pay attention to.

The pork will be tender and smooth when marinated in starch and boiled pork, and the following is how to cook the meat slices. Ingredients: 300 grams of tomatoes, 150 grams of lean meat, accessories:

100 grams of fresh shiitake mushrooms, 150 grams of baby cabbage, 1 teaspoon of oil, salt, 2 teaspoons of sugar, 1 teaspoon of oyster sauce, 35 grams of green onion and ginger water, 10 grams of pickled pepper, 10 grams of garlic, 1 teaspoon cornstarch.

Blanch the pork in a pot of cold water before boiling it, so that the cooked pork will be more tender.

5. When the time is up, serve it out so that the pork is ready.

1. Stewed pork.

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

2. Put hawthorn: When stewing meat, put in a few slices of dried hawthorn to make the meat rot faster.

3. Heating water: If you need to add water halfway through the stew, you must heat the water, adding cold water will make the meat hard.

4. Simmer: The heat should be kept at a slight boil for the best time. Stewing meat over low heat can not only maintain the temperature of the broth, but also make the aroma of the soup not easy to volatilize, and the stew will cook quickly and the meat will become soft.

If it is simmered over high heat, the protein contained in the meat will cause the meat to harden due to its heat-promoting properties.

2. Beef stew.

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. Processed beef is not only easy to cook, but also tender.

When cooking, add a little wine and vinegar to make the beef easier to cook.

2. When stewing beef, wrap a small pinch of tea leaves in gauze and put it in a pot to cook together with the beef, the beef will be stewed quickly, and the taste of the beef will not be affected.

3. 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 ginger powder 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.

4. Stew any meat, do not put salt first, otherwise the meat will not be stewed.

5. If you stew beef, you can also add some beer, not only will it taste better, but it is also easy to cook.

Pork is generally simmered for more than an hour before it becomes soft. It's not soft in a short time. Unless with a pressure cooker. The effect of anything put is average, and the key is firework.

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.

When stewing meat or pork ribs, peel off a few slices of orange peel and stew them together, which will make the meat easier to stew and the meat will be soft.

In the stew, add less water to make the soup taste mellow When stewing pork, do not use a strong fire, as the fire is urgent, and the meat will be constricted together. If you put a little mountain plant or a few slices of radish in the stew, the meat can be stewed quickly to a crispy crisp. The salt should be put late, otherwise the meat will not rot easily.