Whether the beef is blanched in boiling water or cold water, and whether beef is blanched in cold or

When the beef comes out of the water, use cold water and add some turmeric wine. Give him to boil in cold water, not in hot water, boil it in hot water, boil it in protein. We don't have hot hands, alas.

Is beef copied in boiling or cold water? The beef is blanched in a pot under cold water, so that the fried beef is tender and delicious.

Blanching in cold water will better remove blood from the meat.

Blanching beef with cold water, using cold water to boil beef can make the beef slowly warm in cold water, in order to remove blood foam and remove the smell of slowly cooked, if the beef is boiled with hot water, there will be a situation that the outside is already cooked, and the inside is still raw, and it is not conducive to removing the fishy smell of beef. Once you've processed your beef, you can continue to stew and eat it, or you can sauté it and eat it.

Preparation of beef

Wash the beef and cut it into chunks, rinse it with water, preferably drained. Beef marinated with soy sauce, starch, liquor, and cinnamon. After grasping well, wrap it in plastic wrap and marinate for about 2 hours.

Peel the artichoke and cut it into pieces, wash the carrots and cut them into pieces, put them in water and set aside, slice the ginger and set aside. Once the beef is marinated, remove the cinnamon and discard the excess water. Pour a layer of salad oil into the pan.

The amount of oil should be more, because the beef used this time is very lean and does not have much oil. First, bimmer the onion slices, ginger slices and dried red peppers in hot oil, add the beef and stir-fry it.

After the beef has been drained, pour in the soy sauce and add the sugar. Stir-fry evenly, pour in less than half of the beef, and bring to a boil over medium heat. When the aroma of the beef comes out, pour in water, the amount of water is completely submerged in the beef, season it twice, add five-spice powder and salt and simmer over low heat.

Make sure that there are always small bubbles in the pot, so that after 40 to 50 minutes, the beef is crispy and the broth is not consumed much, put the artichoke and carrot cubes in, and simmer for about 10 minutes.

Beef needs to be blanched. When blanching beef, it should be noted that putting the beef in it before the water is boiling can keep the meat tender. Do not cut the beef into small pieces or put it in after the water is boiled, as this will only make the beef taste hard.

If you can't finish the beef, you need to use plastic wrap.

Keep wrapped in the refrigerator freezer.

Beef blanchingThe function of beef blanching is to remove the blood on the beef, thereby reducing the cooking time of the beef, and reducing the fishy smell of the beef. Putting the beef in it before the water is boiling can keep the meat fresh and tender, and it will also make the blood and water in the beef not easy to boil, and the boiled beef will not be so fragrant. Therefore, be sure not to blanch the beef in hot water.

Blanched beef can not only remove the fishy smell of the beef itself, but also maintain the elasticity of the meat, adding flavor to the cooking. Beef that is not blanched has a lot of blood in it, and it will have a bloody smell after cooking into a dish.

From the point of view of the ingredient list, blanching can remove the fishy smell and blood of the beef, making the beef more tender and tasty. If the beef is not blanched, it may cause the meat to become woody during the preparation process, affecting the taste.

From the point of view of the production steps, blanching can remove the fishy smell and blood water of the beef, making the beef more tender and tasty. The specific steps of blanching include putting the beef in cold water, skimming off the foam after boiling, removing the beef and washing it with warm water.

In conclusion, blanching is an important step in making beef, which can help remove the fishy smell and blood of the beef, making the beef more tender and tasty.

After blanching the beef, it needs to be cooled once, which can ensure the taste and color of the beef to the greatest extent, and under the principle of heat expansion and cold contraction, the meat quality of the beef can be made more compact, and it will be more comfortable when eating. Relatively speaking, passing through cold water after blanching the beef can make the aroma of the beef tightly locked in the meat, so as to avoid the fragrance from spreading too quickly, resulting in the phenomenon that the beef tastes without beef taste. However, when blanching beef, you need to pay attention to using cold water, not hot water, if you use hot water directly, it will make the meat of the beef firm, so that it is not easy to be stewed until soft, which will affect the taste of eating.