What are the spices that are not suitable for beef stew, and what are the four seasonings that beef

1. Sichuan pepper: Sichuan pepper has a strong flavor, but also has a strong spicy taste, when stewing beef, you must not put Sichuan pepper, which will not only destroy the original deliciousness of beef, but also aggravate the fishy smell of beef. Sichuan pepper is the most common and most commonly used spice in life, when stewing beef, many people can't help but put some, although sometimes only a few grains are put in, but this is not only not fragrant.

The effect will make the fishy smell aggravated, and the meat is not delicious.

2. Star anise: Star anise is a hot and dry ingredient, if you add it when stewing beef, not only will it not have any effect, but also it will not be good for the body, and even the taste will become worse.

Not all seasonings can be put in beef stew, so do you know what seasonings you can't put in beef stew?

1.Sichuan pepper is a condiment that many people will use when cooking, but it is not suitable to put Sichuan pepper when stewing beef, because the taste of Sichuan pepper and the taste of beef are not all people can adapt to it, so if you stew beef yourself, you must not put Sichuan pepper.

2.When stewing beef, you can't enlarge green onions, duck and fish stews will be put in green onions for seasoning, but you can't put green onions in beef stew, if you add green onions, the beef will lose its original fragrance, and the stewed beef will be that kind of black color, so don't enlarge green onions when you stew beef.

The material and bay leaves should be enlarged, these two things can be very fresh, so that the taste of beef is more flavorful, their ratio is a pound of beef, to put two grams of ingredients and bay leaves.

Beef stew is the least suitable for dark soy sauce. Although the color looks beautiful, it changes the original taste of the beef. It doesn't taste fresh anymore.

When stewing beef, you should put tangerine peel, cloves, cinnamon, Sichuan pepper, sweet licorice, cumin, spices, tea leaves, etc. The ratio of spices should be determined according to the amount of beef.

In this process of beef stew, we should add some peppercorns, cinnamon, star anise, fresh ginger, adding these spices can enhance the taste of beef. This needs to be determined according to the amount of beef, which is usually added in a 3:1 ratio.

When stewing beef, put 5 slices of green onions, ginger and garlic, 5 star anise, 1 cinnamon, 5 bay leaves, 2 grass fruits, a handful of dried chili peppers, and a pinch of Sichuan peppercorns.

You haven't used the two spices that you can't put in beef stew and lamb stew.

Beef does not recognize star anise, and generally when stewing beef, you can put pepper and bay leaves.

The four seasonings that beef stew cannot be missing are:

1. Sichuan peppercorns. The taste of Sichuan pepper is very rushed, and there is also a numb texture, and many people are not very used to this taste. Generally, when making braised pork, you can add some peppercorns to taste, of course, you need experienced people to be able to mask the taste of peppercorns. If it's beef stew, then don't put peppercorns, otherwise a pot of soup will lose the deliciousness of the beef, and it will be completely peppercorns.

2. Green onions. The taste of green onions is very fragrant, and it is often used in life to remove the smell and change the smell of an important seasoning. Beef stew is an exception, though. Beef stew is to maintain the original flavor of beef, green onions will lose their delicious taste, stewed out will be relatively old, the color will be black and dark, or put green onions in it.

3. Fennel. If fennel is paired with roast beef, it is definitely delicious and fragrant in the world, so there is no need to put fennel in beef stew. Put fennel beef stew, and you will find that there is always a smell of fennel wrapped around the tip of the tongue, but it will appear that the meat and soup are very sweet and greasy, and it will also make the color of the beef look dark, which will affect the appetite.

4. Octagonal. Star anise can improve the smell of beef, beef is no fishy, but the meat of beef stew will become hard and woody, not easy to chew, just like a rag. The tenderness of the beef is gone.

Two major precautions for beef stew:

1. When stewing beef, you can't put it in the pot directly, otherwise the beef will smell fishy and firewood. The correct way is: cut the beef into pieces, first soak it in water for a while, so that the blood in the beef can be forced out, so that the stewed beef is very delicious.

If the beef is put directly into the pot, the blood and water will not come out, and it will not taste good.

2. Beef stew should not be rushed, and it should be simmered over low heat to be more flavorful and delicious. In fact, when stewing beef, it is necessary to avoid putting two kinds of seasonings, that is, Sichuan pepper and big ingredients, adding these two seasonings, not only can not remove the fishy smell, but also have a peculiar smell.

When stewing beef, you can't put pepper, star anise, and cinnamon, because the flavor of these seasonings is heavy, and it is easy to cover up the taste of beef, and it is easy to force out the fishy smell of beef. The meat can be put with some hawthorn, and the beef is particularly delicious.

A1Sichuan pepper is a condiment that many people will use when cooking, but it is not suitable to put Sichuan pepper when stewing beef, because the taste of Sichuan pepper and the taste of beef are not all people can adapt to it, so if you stew beef yourself, you must not put Sichuan pepper.

2.When stewing beef, you can't enlarge green onions, duck and fish stews will be put in green onions for seasoning, but you can't put green onions in beef stew, if you add green onions, the beef will lose its original fragrance, and the stewed beef will be that kind of black color, so don't enlarge green onions when you stew beef.

3.Fennel should not be stewed with beef, because the stewed beef will have a great fennel flavor when eaten, and the stewed beef does not taste so good, but you can still put fennel when you roast beef.

4.Star anise is also not allowed to be put in beef stew, although star anise is also a common condiment, but when star anise is added during beef stew, the stewed beef may taste more woody, and there is no original delicious taste.

It is best not to put vinegar when stewing beef, because if you put vinegar, the beef will be very unpalatable, and the soup will not be particularly delicious. In addition, the beef is not particularly firm.

You can't put peppercorns in beef stew, you don't need to use peppercorns for the fishy smell of beef, you only need to add cooking wine and green onion and ginger, no matter how much peppercorns are put in, the taste is too heavy.

Star anise, Sichuan pepper and other seasonings. Because they have a strong taste, they will clash with the flavor of the beef, which will make the beef more fishy.

Our purpose of beef stew is to have a beautiful flavor of meat, but if we add pepper and cinnamon, the stewed beef will taste particularly unpalatable, and the fishy smell will get worse, which is very bad. Many people say that beef should not be enlarged, but I don't know why.

Hello, dear, I'm glad to answer your questions, oh choose the ingredients when stewing beef (star anise is the most fragrant). What beef likes most is the big ingredients, and what I don't like is peppercorns and cinnamon. The purpose of our beef stew is to want the meat to be fragrant, but if you put it in the Xun stool, the pepper and cinnamon will be counterproductive, and the stewed beef will taste particularly unpalatable, and the fishy smell will be more and more sensitive, which is very bad.

Many people say that the beef can't be enlarged, and I don't know why this is the acre shed.

Pro, the fishy smell of beef is relatively heavy, star anise can improve the smell of beef, add open and aromatic smell, and adjust the taste, enhance the appetite spine. In the process of boiling meat, the flavor of star anise will slowly penetrate into the meat, and the aroma can be fully hydrolyzed and dissolved into the meat, making the beef taste more mellow.

Dear, when stewing beef, we can put in the ingredients, bay leaves, grass fruits, angelica, grass cowards, cumin, etc., all of which have the effect of removing the smell and increasing the flavor of the substances. When using grass fruits and grass fruits, remove the seeds inside, otherwise the stewed meat will be bitter. When you stew meat, you can place spices according to the fishy smell of the meat, that is, if the meat is heavy, add more spices appropriately, and put less spices for light flavors, otherwise it will backfire.