Salt first or salt beef stew?

Beef stew, I think the salt taste is good. This kind of beef skill is stewed badly, and it can still be flavored. Because there is skill in stewing beef. In particular, the order in which various seasonings are added can make the beef stew taste differently.

Hello: Beef stew is salted later, because if you put salt first, the salt will decompose as time goes on for longer and longer, and finally the beef will become tasteless, only when the beef is about to be stewed, and then salt is the most reasonable way!

So the beef stew is after putting salt! Hope it helps, hope, thank you!

This should be done with salt later, because if you put salt first, the beef will become harder and salty. If you put it after it is cooked, then you don't need to put too much salt.

Beef stew is generally followed by salt, because putting salt in advance may make the beef stiff, and it is not easy to absorb the flavor, resulting in poor cooking or longer cooking time, so you need to wait until the beef is almost rotten to add salt.

Before stewing beef, it is best to soak it in clean water, which will remove the blood and make the fishy smell of the beef less.

The beef also needs to be blanched. Cut the prepared beef into pieces, then put it in a pot of cold water to boil out the foam of the beef itself, generally speaking, it is okay to cook for about five minutes, which can effectively remove the fishy smell of the beef and make the food more assured.

About 10 minutes before the beef is about to simmer, add an appropriate amount of salt and soy sauce to taste, and if the texture is relatively light, you can skip the soy sauce.

After putting salt, of course! Because. If you put salt first, it will cause this beef to be dehydrated and not delicious than firewood, so it is best to put salt later, and salt after it can keep the serious point of non-volatilization, which is healthier and more delicious.

The correct way to stew beef should be to put salt after that, because this can make the beef in the process of stewing, fully become more delicious and sweet, and then finally in the seasoning can also make the taste more moderate and delicious, so the usual cooking process must pay attention to learn more from professionals, skills and methods, this is really more important, pay more attention.

Don't put salt in the beef stew at first. Putting in cigarettes too early can make the beef rich. And I don't love rotten. When the beef is simmered in the middle, add salt to taste.

The beef stew is, of course, salted afterward. Since the beef shrinks immediately after putting salt first, it is not easy to rot, so wait until it is stewed and then add salt. The flavor is more likely to enter the beef.

After all, you need to stew the umami of the beef first, and it is easy to let the meat firewood fall by putting salt first.

When stewing beef, it is best to stew the meat first, and then put a little salt when the stew is almost cooked, so that the nutrition will not be destroyed and the nutritional value is high. The taste will be better.

For beef, it is generally better to put salt first or salt later, and under normal circumstances, salt is still put later, because when stewing beef, salt is put first, which may destroy the taste of the beef, and it is impossible to keep the original flavor.

If you put salt first, the meat will get old, so you must put salt when it comes out of the pot.

Beef stew should be followed by salt. Because after putting salt first. The salt will escape into the beef. Shield out the beef. It's too salty to taste.

Beef stew is a hard dish no matter how you cook it, and beef stew is even more so. Generally, beef stew takes a long time, so beef stew is often used in a pressure cooker, so should you put salt in front or behind? Many people choose to put salt when they put it in the pressure cooker for fear that the beef will not taste good, because salt in advance will make the beef harder, not only will it not taste good, but it will also cause it to be cooked or the cooking time will be longer, so you should wait until the beef is almost rotten before adding salt, specifically about 10 minutes before the pot!

Beef stew tutorial].

Ingredients: beef, sugar, salt, soy sauce.

Specific steps: The first step is to blanch. Cut the prepared beef into cubes and cook it in a pot of cold water to bring out the foam of the beef itself, cook for about 5 minutes, and then wash it.

This step is to effectively remove the fishy smell of the beef and make the food taste healthier.

The second step is the stew. Prepare a new pot, add water and bring to a boil, then add the beef to boil, and then add an appropriate amount of sugar. Why add sugar? It is because white sugar can make the beef softer and more fragrant, so remember to add a little sugar.

The third step is to add salt to taste. About 10 minutes before the beef is about to stew, add an appropriate amount of salt and soy sauce to taste, and if you like clear soup, you can do without soy sauce. If you want to add other ingredients, you can also add them at this time, such as tomatoes and carrots.

Beef stew should be followed by salt, so that the saltiness is just right, and it is easy to be salty when you put salt first.

It is better to put salt after the beef stew, because we are using iodized salt now, and if it is liberated, this will be consumed during the long stewing process, so it is better to put salt later.

The most important reason is that the salt will volatilize when heated with salt, so you can't put salt in advance, the lack of iodine in the human body will cause goiter, and putting salt in advance will also affect the taste of beef.

In fact, I think the stew tastes better than the salt first, because the salt is put first, some people will slowly enter the meat little by little, and then the amount of salt needed to put salt is actually larger than the amount of salt first, because it is only on the surface of the food, and some food surfaces can be hung, salt, in fact, there is not much, so it seems that the taste of this dish is relatively light, and some will put more salt.

In fact, these two answers are not what I want, I don't feel right to put salt in the beef stew first and then put in the salt, because before our beef stew is to put the beef on the plate first, and marinate it with salt for a while, I don't remember saving the service for 10 minutes, I haven't operated it myself, but I remember to marinate it for a while in advance, and then put it in the pot to stew after the salt seasoning has been flavored. If you have to choose an answer between the two, I think it should be looked at first, otherwise it will be burned later, and the salt will definitely enter the soup in terms of flavor, and the taste of the beef will be light.

First stew the beef stew first, stew almost, and then add a little salt, of course, the process is also controlled by yourself, the preferred meat quality feels too old, then the time point of salt is also very important, not to say that it is decided by certain circumstances.

For beef stew, I think it should be salted first, because if you put salt first, I think the stew will taste better, so it will be better to put salt first.

When stewing meat, it should be salted later. After putting salt, you can let the salt on the surface, so reduce the amount of salt put in.

If you put it first, it will be evenly distributed, and you need to put more salt to have a better taste. At the same time, the meat will be firmer if you put it in first, so it will not be easy to rot when you eat it, and it is not particularly delicious at this time.

Beef stew should be salted early to better absorb the flavor.

When stewing beef, you can add salt later, and the beef will stew quickly.

When stewing beef, be sure to add salt later, because if the salt is gone, it may make the beef bitter, so it is said that salt should be added when the beef is stewed until it is medium-rare.

The beef stew is of course salted later, if the salt is put too early. It will make the musculature of the meat hard and rich, and it is not delicious.

Under normal circumstances, the time of salt in beef stew is very particular, and you must put salt at the end, so that the beef will be more tender and delicious. Let's take a closer look!

Many people put salt in beef stew to make the beef taste better. If the salt is put too early, the moisture in the beef will be easy to lose, the stewed beef will be drier and harder, and the taste is not very good. Therefore, be sure to add salt after the beef is cooked, so that the meat will be more tender and easier to taste.

Put a few pieces of hawthorn slices.

The ingredients in hawthorn increase the activity of proteolytic enzymes, which can make beef stew.

The rotter is easier to taste.

Put a few slices of orange peel The ingredients in orange peel can help break down proteins, soften the activity of beef, and make it easier to cook.

Put a small amount of tea stew Stew beef with a small amount of tea leaves, the beef will cook faster, and the meat will be fresher and more tender.

Add some beer or vinegar Beer and vinegar can make beef more simmering and can also remove the fishy smell of beef.

Add some tomatoes Tomatoes have a sweet and sour taste, and stewing with beef can speed up the ripening of the beef, and the taste will be more delicious.

1. Choose the right beef It is best to use beef tendon for beef stew.

Or the meat on the chest, waist plate, and outer loin, the meat here is fat and thin, and it tastes more chewy, and the taste is newer.

2. Cold water pot Beef stew is boiled in cold water, after boiling, the cold beef makes it easier to cook in hot water, and the meat will be easier to cook.

3. Put a little ginger Ginger is a more common condiment, and stewed beef can not only remove the fishy smell, but also tender the beef, making the taste of the beef better.

4. Put a small amount of tea Wrap a small amount of tea with gauze, put it in a pot and stew it with beef, the beef will be easier to taste, the meat is easier to cook, and there will be a fragrant taste, no fishy smell.

The correct way to cook raw beef is as follows:

1. Put the raw beef into the Mengyuan pot, add an appropriate amount of water, and soak for about 2-3 hours until all the blood in the beef is soaked out.

2. Clean the raw beef, cut it into large pieces, add water to the pot, and boil the beef in a pot under cold water until the water boils.

3. Skim off the foam until there is no more foam.

4. Add ginger or tea leaves, lemon juice, etc. to the water, reduce the heat and cook for an hour.

Precautions. Blood water can affect the taste of the beef as well as the texture of the beef, so be sure to soak the blood water out before boiling the beef.

When boiling beef, don't put salt in advance, because after adding salt, you will find that beef is particularly difficult to cook, and the correct way is to wait until the beef is ready to come out of the pot before adding salt and other seasonings.

If you want the flavor of the seasoning in the hole in the beef to be stronger, you can cook it for a while after adding the seasoning, and it will take about 30 minutes to let the seasoning completely enter the beef, so that the taste will be better.

1. Beef stew in the electric pressure cooker needs to be put into the pressure cooker with beef, because the meat fiber of beef is relatively coarse, and then salt is added later, it is more difficult for beef to taste, so salt needs to be stewed with beef for a long enough time to taste.

Second, the practice of beef stew in an electric pressure cooker.

Ingredients. 500g of beef

100g of potatoes

100g carrots

20g garlic and 10g green onion

Oil 10g salt 12g

2g of cooking wine, 5g of sugar

MSG 3g, soy sauce 5g

Steps. 1. Wash the beef and cut it into pieces.

2. Peel and wash the potatoes and cut them into cubes, and cut the carrots into cubes after washing.

<>3. Wash the green onion and cut it into small sections, peel the ginger and garlic, wash it and pat it open with a kitchen knife.

4. Pour cold water into a wok, bring to a boil over high heat, put the beef in, add a little cooking wine, blanch and remove it.

5. After washing the high-pressure cooker, add the cooked beef, carrots, potatoes, ginger and garlic, as well as an appropriate amount of soy sauce and salt. Add an appropriate amount of water and cook over medium heat until the gas valve rings, then continue to heat for 10 minutes, then turn off the heat.

6. Wait until the pressure cooker is cooled, open the pot, add green onions and an appropriate amount of monosodium glutamate, stir well, and then put it on a plate to eat.

Beef stew with salt.

Northern tofu beef stew.

Ingredients: 300 grams of beef brisket, 300 grams of northern tofu, appropriate amount of green onion, ginger, garlic, star anise, Sichuan pepper, 1 teaspoon of red oil bean paste, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 small piece of rock sugar, appropriate amount of garlic sprouts, appropriate amount of salt, appropriate amount of cooking oil.

Here's how. 1. Soak the purchased beef in water for more than 2 hours, change the water twice halfway, soak the blood water as much as possible, and prepare a piece of northern tofu.

2. Cut the north tofu into triangular pieces, pour oil into the pot, the oil temperature is hot, grind and quietly put in the tofu pieces, fry until the outer skin is crispy, and remove the oil.

3. Cut the beef brisket into slices against the texture, and cut the green onion, ginger and garlic for later use.

4. There is no need to pour oil into the pot, pour in the beef brisket and stir-fry the water in the beef, which will more effectively remove the fishy smell of the beef.

5. After the beef is dried, pour in two spoons of cooking oil, add green onions, ginger, garlic, Sichuan pepper, star anise, and a teaspoon of red oil bean paste and stir-fry until fragrant.

6Add two centimeters of boiling water to the beef, add two spoons of light soy sauce, one spoonful of dark soy sauce, and a small piece of rock sugar, and bring to a boil over high heat.

7Cover the pot and continue to simmer for 40 minutes. If you cut into pieces, you need to simmer longer.

8. Stew the beef, add the fried tofu, add an appropriate amount of salt according to the taste, and stew until the tofu is flavorful. Remove from the pan and sprinkle with some garlic sprouts to enhance the fragrance.