What are the contraindicated ingredients that will make the beef particularly unpalatable?

If you put vinegar, oyster sauce, and chicken essence, it will make the beef particularly unpalatable, because the taste of the beef itself is very delicious, so there is no need to put these seasonings to enhance the flavor of the beef.

The taboo of Sichuan pepper and star anise beef stew not only does not play a role in removing the fish, but will make the beef old and woody, which is very unpalatable and affects the taste, so don't put it.

You can't put vinegar, because vinegar will destroy the taste of the beef, resulting in the beef tasting more chai, and you can't put fennel.

The three seasonings that cannot be put in beef stew are garlic, Sichuan pepper and vinegar. The spice that cannot be put in beef stew is Sichuan peppercorns. 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.

Garlic tends to mask the aroma of beef, and it will rot after stewing, and the soup is not beautiful. Sichuan pepper has a numb flavor that tastes weird when mixed with beef. The vinegar is because it makes the beef sour, because I once mistook the vinegar for light soy sauce, and after pouring it into it and stewing, the whole pot of meat was extremely unpalatable.

Beef must not be directly put into the pot, pay attention to the correct way to stew beef, should be cut into pieces, first put in clean water to soak for a while, so that you can force out the blood of the beef, so that the stewed beef will be more delicious, and if the beef is directly put into the pot, so that the blood water is still in the inside can not come out, of course it is not delicious.

We need to stew beef with hot water, which can make the protein on the surface of the beef quickly coagulate and prevent amino acids in the meat.

Dip outside to keep the meat delicious.

Tips for beef stew.

1. Soak the beef. Before stewing beef, it should be noted that the beef must be soaked first. The main purpose of soaking beef is to remove blood and dirt from the beef, and also to soften the meat of the beef.

2. Stir-fry beef. Before starting the beef stew, it is best to put the beef in the pan and stir-fry first. The main reason for putting the beef into the pot and stir-frying it is to bring out the aroma of the beef, and you must first put star anise and cinnamon.

Put these spices into the pot and fry them, and then put the beef into the pot after the fragrance is fragrant.

3. Beef stew in warm water. How should you stew beef after the beef is fried? When stewing beef, the main thing is to pay attention to controlling the water temperature, many people may directly use cold water to stew beef, in fact, this practice is wrong.

The correct way is to add warm water to stew the beef. You can boil over high heat and then reduce to low heat and simmer.

4. Don't rush to put salt. Don't rush to put salt in the stew beef, many people may worry that the stewed beef will not taste good, so they will put salt early, which is also wrong. Add salt 10 minutes before cooking.

Entering it will make the beef more flavorful and will not affect the meat quality of the beef.

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.

Because cooking wine will spoil the umami of beef.

"Cooking wine" is the name of cooking wine, the main role is to remove the fish, increase the flavor, and the beef is generally cleaned after basically no fishy smell, if the cooking wine is added when cooking beef, it will lead to the destruction of the original taste of beef.

Beef is a good of a variety of minerals, with more content of sodium, potassium, phosphorus, sulfur, chlorine and other elements, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are present in combination with proteins and are not easily lost during processing.

1. Sichuan peppercorns.

Sichuan pepper is a particularly big flavor of seasoning, if you add it in the beef stew not only will not add umami to the beef, but also counterproductive will suppress the original umami of the beef, resulting in no trace of beef flavor in the beef stew is also full of peppercorns.

2. Big material. In fact, the big ingredient refers to spices such as star anise, cinnamon, and peppercorns, which have the same effect as peppercorns in the dish, so the taste of beef stewed with peppercorns is also very fishy, and the beef is not flavorful at all, so when stewing beef at home, you must not enlarge the seasoning, which not only affects the taste, but also destroys the nutritional value of the beef itself.

In fact, the most important thing about beef stew is to wash the beef and put it in a pot to blanch, and then change to a pot under cold water to stew, so that the original taste of the beef can be retained, and there is no fishy smell.

The two most taboo seasonings for beef stew are Sichuan pepper and seasoning; First of all, adding Sichuan pepper to beef stew not only does not add umami to the beef, but also backfires and suppresses the original umami of the beef. Secondly, big ingredients, big ingredients refer to spices such as star anise, cinnamon, etc., if you add big ingredients when you stew beef, it will make the stewed beef black.

When stewing beef, many people will put a lot of seasonings, such as star anise, Sichuan pepper, spices and the like, so if you put these two seasonings, the stewed beef tastes very fishy and does not taste at all, so which two seasonings can not be put in? Let's take a look. That is, star anise to drink cinnamon, stewed beef these two seasonings must not be put oh, otherwise it is very nutritious.

The most taboo condiment is that you must not use leeks, and don't put ginger as a condiment.

I didn't let it go before, but I put it in the practice, which is self-contradictory.

With the improvement of our daily living standards, all kinds of meat are also more and more popular on our table, and beef stew is a meat delicacy that we often make in our daily life, but I don't know if you know that there are actually two seasonings that can not be put aside in beef stew. Remember not to put two seasonings in beef stew, adding it is equivalent to ruining beef, many foodies don't understand, these two seasonings are star anise and peppercorns。Many people have such a misunderstanding, that is, the more I put in the seasoning, the more fragrant the meat stew, in fact, sometimes too much seasoning will affect the taste of the meat itself, and putting too much seasoning on the right hand will make the taste of the meat strange, now let's learn this delicacy together!

Cooking Tips:

Nutritional value of beef1Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer. 2.Beef contains vitamin B6:

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training. 3.

Beef contains carnitine: Chicken and fish contain very low levels of carnitine and sarcosine, but beef has high levels. Carnitine is mainly used to support fat metabolism to produce branched-chain amino acids, an amino acid that plays an important role in muscle growth in bodybuilders.

4.Beef contains potassium and protein: Potassium is a mineral that is relatively lacking in the diet of most athletes.

Low levels of potassium can affect muscle growth by inhibiting protein synthesis as well as growth hormone production. Beef is packed with protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein.

Let's start with beef. When beef soup or beef stew, the most taboo thing to put is Sichuan peppercorns. Although Sichuan pepper is a spice used for flavoring, the flavor of Sichuan pepper is too strong.

In this way, the overall texture of Sichuan pepper will overpower the beef. The beef stew itself is the aroma of the beef, as well as the fragrance of the beef broth, but if you add the wrong peppercorns, it will destroy the effect of the whole soup, if you put too much, it will really be a bunch of peppercorns to spoil a pot of soup.

Therefore, in the future, when you are cooking beef, especially when you are stewing beef or making beef soup, you really need to pay attention to it, and don't put peppercorns anymore! Normal star anise can be placed!

Let's talk about mutton, many people will think that the mutton can't put peppercorns, in fact, everyone really thinks wrong. It is no problem to put peppercorns in the mutton normally, because the overall taste of the mutton is relatively heavy, especially the smell of the mutton, which is really not acceptable to ordinary people, and the reason why many girls don't like to eat mutton is that the fishy smell of mutton is too heavy.

So you can put peppercorns to press it, but although it has the effect of seasoning, don't make a mistake, and finally put it into star anise! After putting star anise mutton, it will greatly reduce the umami of the mutton itself, and the other flavors will be heavier, especially when making mutton soup, which will not only affect the color, but also affect the taste of the whole soup. In this way, because of a small spice, the whole sheep soup is ruined, and it is really not cost-effective!