What sauce is good for stew? When is the best time to put soy sauce in the stew

1.Bean paste.

The bean paste we buy on the market is basically the kind that has already been cooked, and you can eat it directly after opening the bag. However, when stewing, you can add some bean paste appropriately, for people who like to add some sweetness when cooking, bean paste is a very good choice, after all, bean paste is not only salty, but also sweet.

2.Soybean paste.

Soybean paste is very suitable for stews, especially Northeast cuisine, most of the stews in Northeast cuisine will be added to soybean paste. The stew with soybean sauce is the most soulful stew, and although the color of the soybean paste looks terrible, it tastes good.

3.Pixian bean paste.

Pixian bean paste is also one of the bean paste, but this image is not suitable for most stews, if you like to eat spicy, you can fry Pixian bean paste before stewing, then put the ingredients in, and finally add water to stew. But if you want to stew ordinary dishes, Pixian bean paste is not very suitable, and most of the food stewed with Pixian bean paste is meat.

4.Tohoku miso.

If you want to eat the most authentic Northeast stew, then the miso produced in the Northeast region is indispensable, and many times you can buy homemade Tohoku miso in the market, whether it is used to fry egg sauce, or used to stew or stir-fry in the dish, the taste is very fragrant.

Stewed meat, put sweet noodle sauce is delicious, because the stewed meat will have that special aroma, so it is said that this bean paste is used when stewing pork belly or sauce meat.

Condiments should be used for stewed meat, and the time of condiments is very particular, and it is different to put them first and then enlarge them. Generally speaking, green onions, ginger slices, seasonings, and peppercorns can be put into the broth after the heat is turned to a slight heat, while soy sauce and salt should not be put in the morning. This is because salt and soy sauce can accelerate the coagulation of proteins in the meat, making the meat less likely to boil, and the proteins dissolved in the soup are easy to precipitate, which affects the taste of the soup.

Therefore, it is best to put in the soy sauce when the meat is ripe, and salt when the meat is ripe. The soy sauce is added to the soup earlier than the salt, and its function is to make the color of the meat uniform inside and out, and the taste of soy sauce is not born when you eat it, so that the mellow flavor of soy sauce dissolves in the broth.

Meat seven when ripe. When the stew is ripe, the soy sauce is put in, and the stewed meat is not only very flavorful, but also very uniform in color. If soy sauce is added too early during the stew, the stew will not be easy to absorb the flavor, and after a long time of cooking, the beneficial components contained in the meat will be lost, which will affect the taste of the meat.

The key to the casserole stew.

Stewing meat in a casserole, mastering the heat is key. Generally, the order of low fire - medium heat - low fire should be followed. First, before stewing meat, add the water until it is 8 minutes full, and heat the water over low heat.

This is because although the casserole can withstand cooking for a long time, rapid or local temperature changes can cause the casserole to expand and contract, and it is easy to crack or even crack.

Therefore, do not use high heat in a cold pan. After the pot is evenly heated, adjust to medium heat, and after the water is boiling, then put the seasoning and meat in the pot. When stewing meat, heat it at a constant temperature and simmer slowly over low heat. The characteristics of casserole stew are: the meat is crispy and delicious, and the nutrients are easily absorbed by the body.

You can use bean paste instead. 1. The bean paste itself has a salty taste, so you don't need to put salt. 2. In hot weather, chicken wings are best marinated in the refrigerator, and the longer they are marinated, the more flavorful they will be.

Bean paste is a fermented reddish-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions, which is made of broad beans (broad beans are used in South China, Southwest China, and soybeans are mostly used in Central Plains and East China), koji (a bacterium used for fermentation), salt, and made. At the same time, according to the habits of consumers, sesame oil, soybean oil, monosodium glutamate, chili pepper and other raw materials are prepared in the production of bean paste, and the variety of bean paste is increased.

Of course, the stew has to be left with soy sauce, and it is delicious when it is colored, fragrant, delicious, and beautiful.

Soy sauce is generally added to stewed meat, which can both color and make the meat look more appealing, as well as add some flavor and flavor.

Soy sauce is a very commonly used seasoning when making stewed meat, which has the effect of enhancing color and flavor. In fact, with or without sauce or with the oil, there is a practice that can be made delicious, and sometimes it depends on the individual's cooking skills.