How to stew beef rotten and delicious tips

Here's how beef stew is delicious and worse:

1. Cut beef, beef stew is not rotten, it may be the first step is wrong. When cutting beef, you should cut it against the grain and cut off the muscle fibers, so that it is easy to stew. Cut the beef into large pieces and soak in water for 2 hours to soak in the blood and make the meat soft.

2. Blanch, boil the beef in a pot under cold water, bring to a boil over high heat, skim off the boiled foam, blanch for 5 10 minutes, until there is no foam, then remove the beef, so that there will be no fishy smell and the taste is more delicious.

3. Add water, after blanching, you can add water to stew, remember to heat water or boiling water, do not add cold water. The protein of the buffalo meat meat will coagulate quickly and will not break down into amino acids, which will ensure the flavor of the beef. The amount of water should be added at one time, and adding water again in the middle will affect the quality of the meat.

4. Seasoning, salt will make the water in the meat analyzed, and the meat will become old. If salt or soy sauce is added too early, the beef will not be able to stew. Table salt and protein are rivals, salt can reduce the solubility of protein in water, so that the protein precipitates, so that the meat and soup are not delicious.

Therefore, wait until the beef is stewed before adding salt to taste.

5. Add tea leaves, hawthorn or radish, it takes 1 2 hours for beef to stew rotten, and some ingredients can be added to play an "accelerating" role, such as tea, hawthorn, and radish. Prepare a spoonful of tea leaves, put it in a bag, and put it in the beef to stew together, which can make the beef stew quickly, and the beef also has a tea fragrance, which is fishy and fragrant. Hawthorn and radish not only make the beef stew faster, but also remove the oil, which is very good.

Ingredients: 1000 grams of beef. Excipients: 20 ml of soy sauce wine, 1 green onion, 1 piece of ginger, appropriate amount of hawthorn slices, 1 tablespoon of salt, 6 garlic pieces.

Steps: 1. Soak the beef for two hours, and change the water several times during this period.

2. Prepare the green onions, ginger and garlic, hawthorn slices and wine.

3. Put the beef cubes into the pot with cold water, bring to a boil, and cook for about 1 minute.

4. Remove and rinse and set aside.

5. Add water to the pot.

6. Add the sauce wine.

7. Add green onions, ginger, garlic and hawthorn slices, cover the pot and steam for 20 minutes, turn off the heat and simmer for at least 1 hour.

8. After opening the lid, add a little salt and heat for 15 minutes to taste.

9. Small volume and large proposition, Taoist youth brew sauce fragrance.

Beef stew with potatoes is delicious, so let's share it with you.

Beef stew with potatoes, to be precise, originated in Hungary, is a famous dish in Hungary, and since then, it has been introduced to the former Soviet Union, becoming a model of so-called "communist" life in the former Soviet Union, and has also entered the families of ordinary Chinese people, becoming a home-cooked dish in our China. Traditional Chinese medicine believes that beef is a nourishing and strong tonic, which has the function of strengthening the spleen and stomach, strengthening the muscles and bones. Add potatoes, which are known as "underground apples", to make them more nutritious.

To prepare the beef stew with potatoes.

1. Prepare the materials.

2. Add water to the pot, then add beef, ginger slices, and green onion segments to blanch 3.

4. Add a little oil to the pot and stir-fry the potatoes.

5. The side of the potatoes is slightly yellow, add light soy sauce and a little sugar and stir-fry evenly6.

7. Add a little oil to the beef and stir-fry with a little oil in the pot, fry the water 8, the beef will be fried with oil after the water is dry, add ginger and garlic slices and stir-fry after the oil is released, 9. Fry until browned and then add water, star anise, and bay leaves.

10. Stir-fry evenly.

11. Add another bottle of cap Huadiao wine.

12. Add a little dark soy sauce and bring to a boil over high heat.

13. Turn the lid to low heat for 2 hours.

14. After 20 minutes remaining, add the potatoes.

15. Add the potatoes and carrots and continue to cook.

16. Cook until the soup becomes less.

When choosing beef, you can choose meat in the tendons, loins, bows, chest, loin, etc., which have a good taste and are easy to cook.

02 A pinch of tea.

When stewing beef, wrap a pinch of tea leaves in gauze and put them in a pot to simmer with the meat, so that the beef can quickly cook and stew without affecting its taste.

03 put hawthorn.

Hawthorn is a commonly used food for digestion, especially the effect of digesting greasy meat accumulation, hawthorn has a high content of organic acids, which can tenderize beef fiber, so that it is easier to stew and rot, and can also play a role in relieving greasy. Don't overdo the amount of hawthorn.

04 Don't put salt first.

You can't put salt in any meat first, as long as you put salt first, it won't be stewed, especially beef. Add a can of beer and sweet noodle sauce to the beef stew, it will taste better, it will be easy to absorb the flavor, and it will rot quickly.

05Put a little vinegar.

It is an acidic substance that softens the fiber of the beef, making it easy for the beef to be stewed.

06 Cookware selection.

Try to choose casserole, pressure cooker and other cooking utensils. It can keep the food and soup in the pot in a slightly boiling state for a long time, because the fire is small and the time is long, and finally the meat can be rotten, and the soup is delicious and has a unique flavor.

You can refer to it.

When stewing beef, how fast and rotten? Remember this trick, the stewed beef is tender and tender.

Chef's 3 tips for beef stew to be delicious, soft and rotten meat is delicious, these 3 ingredients are a perfect match for beef.

Add a few hawthorns to the beef stew.

There are a lot of tricks to making beef stew rotten and delicious.

The first point is to pay attention to the best hot water when stewing beef, because hot water will solidify the protein on the surface of the beef more quickly and will not lose amino acids.

The second point is that twenty minutes after the fire boils, it is necessary to open the lid and simmer over low heat, the salt can be put late, and the key is to keep adding water.

And if you use a pressure cooker when stewing, it will be easier to spoil the beef, and at the same time, it will not lose the flavor and elasticity of the meat.

Beef is rich in protein and has very little fat, which is very good.

The beef that is slowly simmered for 2 hours is rotten and delicious, and the preparation is as follows:

Ingredients: 800 grams of beef, half a green onion, 1 piece of ginger, 3 tablespoons of cooking wine, 2 seasonings, 2 bay leaves, 5 grams of tangerine peel, 3 cloves.

1. Prepare all the ingredients, clean the beef first, and cut it into large pieces.

2. Find a larger bowl, put the beef cubes in it, soak for more than 2 hours, and change the water in the middle.

3. After that, prepare the required excipients, as shown in the figure below

4. Put an appropriate amount of water in the pot, cool the pot, and blanch the beef;

4. Scoop out the blanched beef with a colander and rinse it with warm water to rinse off the foam remaining on the beef.

5. Strain the rest of the soup through a tight drain;

6. Put the blanched and cleaned beef into the casserole and add the soup that has just been blanched.

7. Add the seasoning just prepared, green onions, ginger slices, 2 bay leaves, 2 large ingredients, 3 cloves, 5 grams of tangerine peel into the pot, and slowly simmer for 2 hours until the beef is soft and rotten.

8. When the time is up, put it in a bowl and serve it on the table.

1. The first is the choice of beef. Many people may think that beef is the same, in fact, the parts of beef are different, and the degree of stewing is not the same.

2. Beef processing. Many people buy beef back and rinse it directly with water, this way of processing is wrong, if you want the beef to be delicious, at least it should be soaked in water for 2 hours, so that the blood in the beef can be soaked out, and the beef blanching must be done with cold water, so as not to lock the nutrition of the beef.

3. The technique of cutting beef. Beef is processed is to cut beef, presumably everyone knows that beef has more tendons than other meats, so when cutting, you can't just cut according to your own ideas, you should find the texture of the beef, and then cut it vertically with the knife edge, don't cut it along the lines.

4. Water for beef stew. Many people stew beef is stupidly add water to stew, which will not only dilute the taste of beef, but also may aggravate the fishy smell of beef, the most suitable method is to add an appropriate amount of beer when stewing beef, so that the enzymes in the beer can decompose the protein in the beef, so that the beef stew is more delicious.

5. Try not to add water in the middle of the beef stew. This is a taboo for stewing, because the food has been stewed before, and if you add water to it, the stewed taste is not very delicious, even if you add water, you have to heat the water.

Delicious rotten beef stew method.

Ingredient breakdown. 500g of beef

5g of sugar, 20g of salt

10g tangerine peel and 5g bay leaves

6g of green onion and 8g of ginger

MSG 8g steps to prepare the ingredients.

2.Cut the beef into cubes.

3.To remove the odor: Put the beef cubes into the pot with cold water and add a piece of tangerine peel.

4.Once boiling, cook for about 1 minute.

5.Remove, rinse and set aside.

6.Add water to the pot and add tangerine peel, green onion and ginger, and bay leaves.

7.Once boiling, add the spare beef.

8.Simmer for about 90 minutes, and add salt and sugar to taste when cooked for 8 minutes.

9.Cook until the beef is soft and rotten, add a little MSG to enhance the freshness.

10.Remove from pan and serve in a bowl.

After the beef is cut into small pieces, marinated in a bottle of cola for half an hour to an hour, then removed and stewed. Stir-fried beef can also be marinated with cola and then stir-fried, tender and smooth. Coke has the effect of tenderizing meat and enhancing flavor.

When stewing beef, how fast and rotten? Remember this trick, the stewed beef is tender and tender.

How to stew beef is delicious and rotten.

Basic tips for beef stew:

Clause. 1. If you want to be delicious and rotten when stewing beef, use high-temperature hot water as much as possible, and it is best not to use cold water, which may make the meat not delicious enough, because hot water can help the protein on the surface of the beef to coagulate quickly, so that the nutritional value will not be lost, and the meat quality will be delicious and delicious.

Clause. 2. After the fire is boiled, it is recommended that you use boiling water to remove the fishy smell in the beef, and cover it with low heat to keep the oil slick on the soup at a certain temperature, so that you can play a simmering effect.

Clause. 3. In the process of boiling and stewing, remember to put the edible salt at the end, and the water must be a family, even if you want to add water later, you should also add boiling water.

Clause. Fourth, the day before the beef stew, if you can use mustard to smear a layer on the surface of the beef, and wash it off with cold water before stewing, so that the beef will not only cook faster, but the most important thing is that you will find that the meat quality can be stewed at the same time, and it can also maintain the tender and smooth taste.

Clause. 5. If you have the habit of drinking tea, then you can wrap a small amount of tea with gauze, and put it in a pot and stew it with beef, so that not only the beef will be stewed very badly, but also the taste of the beef is quite fragrant and delicious.

Clause. 6. When buying beef, if you can buy some radish or hawthorn, if you stew it together, the beef can also be cooked quickly, and the addition of these two ingredients can achieve a fishy effect, making the beef stew more delicious and delicious.

1. Choose meat. When you eat beef, you should choose the corresponding beef parts according to your own cooking situation, such as beef tenderloin and beef brisket, which is finer than the fiber of tendon meat, more fragrant and tender in taste, and is easier to rot.

2. Cut the meat and blanch.

After picking the meat, go home to change the knife to cut the meat, many friends may not think so, cut the meat can cut what doorway, not all the same, in fact, the cutting method of beef is particular, as the saying goes, "cut the beef horizontally and cut the chicken vertically", friends who usually do beef will know that there is a certain texture on the beef, we cut out the meat according to the texture, and can cut the fiber in the beef into sections, so that it will not be so chewy.

After that, the cut beef will be boiled in a pot under cold water, and the residual blood in the beef will be boiled out, and it must be rinsed with warm water when it comes out of the pot, so that the meat will not become hard due to the change in temperature.

3. Simmer. After all the processes are prepared, it is necessary to start stewing, here it is not recommended to use a pressure cooker, because the beef it stews will be firewood to a certain extent, so it is recommended that you use low heat to simmer, when stewing beef, you still need to use warm water, not directly use cold water in the pot, this is also to ensure the taste of the meat, and before stewing, you must put enough water, do not add water in the middle, because this will also make the temperature in the pot drop in a relative sense. The taste of the stewed meat will be a little worse, there is really no way, everyone must still heat the water.

If the beef tastes bad when stewed, don't worry, here we can add two condiments, one is beer, the other is white sugar or rock sugar, because the enzymes in the beer can decompose the protein in the beef, so that the stewed beef will taste more delicious, and the reason for adding sugar is because the sugar will be well absorbed by the stewed beef after being heated, and the meat at this time can become more crispy in the slow stewing, and the taste is also first-classHowever, the addition of sugar and beer should be in moderation, otherwise the original umami of the beef will be covered.

When the beef is about to be cooked, you can put some salt to taste, because the beef stew at this time is already very bad, at this time the salt is more flavorful, if you put salt before, it may not taste as good as this taste, I have seen it before, that is, before blanching, the beef can be marinated in ginger juice for a while, it is said that this can not only remove the fishy smell of beef, but also make the beef taste tender and tender, I don't know if you have tried it, welcome to advise in the comment area below.

We all say that slow work makes fine work, and the same is true for beef stew, if you want to eat a pot of tender beef, you must slowly stew it over low heat, so that the stew is more delicious.