What seasoning should not be put in beef stew? Why?

Sichuan pepper, because the taste of Sichuan pepper and hemp is mixed with the taste of beef, not all people can adapt to it, so it is said that Sichuan pepper can be left out when stewing beef.

When stewing beef, you can skip star anise and cinnamon; Because these two seasonings can accelerate the rotting of beef, it will have a fishy smell and will destroy the tender taste of beef.

That is, the chili pepper cannot be put in the beef stew, otherwise the beef will not be able to absorb the flavor, and the spicy taste of the chili pepper will run into the water.

Green onions, Sichuan peppercorns, star anise.

The spices that cannot be put in the beef stew are Sichuan pepper and star anise. The smell of Sichuan pepper is very rushing, many people don't like to eat, if you put Sichuan pepper when stewing beef, it will destroy the delicious taste of beef stew, and the smell of Sichuan pepper will be full of pot. Star anise can improve the flavor of beef to a certain extent, but adding star anise will destroy the meat quality of the beef, making the meat very chai and affecting the taste.

So the spices that can't be put in beef stew are Sichuan pepper and star anise.

In our daily family life, we often use green onions to remove the fishy smell of meat, in exchange for the purity of the meat taste. But when we stew beef, it's better not to put green onions. The green onion will affect the deliciousness of the beef soup, and the stewed beef is old and woody, and the color is also black and dark, which is extremely poor from the perspective of appearance and taste.

Precautions for beef stew

It is important to pay attention to the fact that fresh beef must be bought, and it should be thoroughly cleaned before cutting, and at the same time, we try to cut along the texture when cutting beef to ensure that the beef tastes smooth and tender, and can avoid stuffing teeth.

After the beef is cut, we need to remove the blood from the beef, which can also avoid the fishy smell of the beef. It should be noted that we need to use cold water to pour the beef, and then blanch it for five minutes, taking care to completely remove the floating foam when blanching.

Pepper.

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.

How to stew beef:

Ingredients; 700 grams of beef, 1 yellow onion, 1 cane of beer.

Accessories; 1 piece of ginger, 1 star anise, cinnamon.

1 piece, 2 bay leaves, salt to taste, soy sauce to taste.

1. Cut the beef into large pieces about 3 cm, clean them, peel off the skin of the onion and set aside, and listen to the refreshing beer.

2. Boil the beef in a pot of warm water for one minute, remove it from the boiling water with a small colander to avoid foam sticking to it, and the beef pieces are directly fished into the casserole; A few slices of ginger, a star anise, a cinnamon, and two bay leaves are enough.

3. Pour the beer into the casserole.

4. Pour in an appropriate amount of hot water and a little soy sauce, mix evenly, not too much soy sauce, to prevent the color from being too dark and not slipping away.

5. Cover the casserole, simmer over low heat for at least two hours, if the meat is not rotten halfway, add some hot water in an appropriate amount, until the beef is rotten to your favorite taste, sprinkle salt and mix evenly according to the taste.

6. Cut the onion into large pieces, put it in the beef pot, simmer for about 5 minutes, and then turn off the heat.

When making beef, you can't put peppercorns, cinnamon, and star anise. They have a very strong flavor and tend to mask the aroma of the beef. Moreover, it is easy to force out the fishy smell in the beef, making the beef even more unpalatable.

You can put some hawthorn in the beef stew so that the beef is easier to stew. Beef is best stewed with vegetables such as potatoes and tomatoes. Beef contains protein, amino acids, dietary fiber, vitamins and nutrients such as calcium, sodium, zinc, manganese, etc., and eating more beef can help iron deficiency anemia.

Eating beef can also replenish the body and invigorate qi, increase muscle, dissolve phlegm and relieve wind, and prevent aging. In addition, beef is lower in fat, not only as a low-fat linoleic acid**, but also as a potential antioxidant.

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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.

3.Fennel. It is also not allowed to be stewed with beef, because the stewed beef will have a great fennel flavor when you eat it, 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 when you stew beef, although star anise is also a common condiment, but when you put star anise in beef stew, the stewed beef may taste more chai, and there is no original delicious taste.

The seasonings that are not put in the beef stew are star anise and cinnamon. You can't put these two concoctions of beef stew, otherwise it will be very nutritious. Star anise is not something that can be put in any meat stew, and if you want to have a tender taste, don't put star anise and cinnamon.

The beef stew must be cleaned, blanched in the pot again, changed the water and stewed in a pot under cold water, so that it will taste and there is no fishy smell.

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. 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.

Seasonings that must be put in beef stew: Sichuan pepper, spices, cloves, cinnamon, cardamom, sweet noodle sauce, garlic, ginger, soy sauce, salt, sand kernels, cinnamon, angelica.

Beef stew does not have much of a taboo for seasonings, and you can add or subtract it according to your preferences and eating habits, but it should be noted that in beef stew, it is best not to put green onions, fennel and 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.

Most people always like to buy parts with bright red shredded meat to make beef stew. In fact, this type is more suitable for stir-frying. If it is used as a stew, its meat will be tight and woody. There are many parts of beef suitable for stewing, such as tendons, loins, arches, breasts, and loins, accounting for about 70% of the whole beef.

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.

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.

Don't put peppercorns, green onions, fennel and star anise, these four seasonings are the most taboo seasonings for beef stew, because pepper is a spice, and the taste is very strong, eating it will have a numb feeling in the mouth, affecting the deliciousness of beef. The green onion has a fragrant flavor and can be changed to the smell, but adding green onions to the beef stew will make the soup lose its flavor and the color of the beef will be black and dark. Fennel sweetens the meat and soup, darkens the color of the beef, and affects the appetite.

Star anise can improve the fishy smell, but it will make the meat worse. Pay attention to the following points in beef stew:

1. Be sure to clean the beef before putting it in the pot, and then blanch it in the pot with hot water to wash off the excess blood foam.

2. After blanching, change the pot to cold water and then stew the beef, which can reduce the fishy smell.

When stewing beef, add tea, white wine, hawthorn, and an appropriate amount of light soy sauce, dark soy sauce, and salt. Because baijiu is stronger than cooking wine and has a better alcohol content, adding a little baijiu will accelerate the softening of the meat of the beef; Hawthorn contains a variety of organic acids, which can accelerate the maturation of beef and help beef sour; Tea contains catechins, which are potent antioxidants.