What kind of meat is easy to stew when you put it in stew

1. Stewed pork.

1. Add salt later: Salt can accelerate the coagulation of the protein contained in the meat, so that the meat is not easy to cook, so the salt should not be added too early.

2. Put hawthorn: When stewing meat, put in a few slices of dried hawthorn to make the meat rot faster.

3. Heating water: If you need to add water halfway through the stew, you must heat the water, adding cold water will make the meat hard.

4. Simmer: The heat should be kept at a slight boil for the best time. Stewing meat over low heat can not only maintain the temperature of the broth, but also make the aroma of the soup not easy to volatilize, and the stew will cook quickly and the meat will become soft.

If it is simmered over high heat, the protein contained in the meat will cause the meat to harden due to its heat-promoting properties.

2. Beef stew.

1. The texture of old beef is relatively rough and not easy to cook. You can first coat the beef with a layer of mustard, leave it for 6-8 hours, and then rinse it with cold water before cooking. Processed beef is not only easy to cook, but also tender.

When cooking, add a little wine and vinegar to make the beef easier to cook.

2. When stewing beef, wrap a small pinch of tea leaves in gauze and put it in a pot to cook together with the beef, the beef will be stewed quickly, and the taste of the beef will not be affected.

3. If the beef is a little old and hard, you can wash the ginger and cut it into small pieces and then mash it, then put the ginger powder into the gauze to squeeze out the ginger juice, mix the ginger juice into the sliced beef, mix well so that the surface of the beef is stained with ginger juice, and then marinate for about 1 hour, and then you can cook. Beef cooked in this way is not only easy to rot, but also has no ginger taste.

4. Stew any meat, do not put salt first, otherwise the meat will not be stewed.

5. If you stew beef, you can also add some beer, not only will it taste better, but it is also easy to cook.

When stewing meat, just keep these 3 points in mind, the stewed meat is soft and delicious, fat but not greasy.

There is no need to put other ingredients, but pay attention to the following 4 points:

1. The blanched meat should be cleaned with warm water, and the cold water will let the meat cool down rapidly;

2. When stewing meat, put enough water at one time, and it is easy to put water halfway to make the meat not easy to cook;

3. Put salt at the end, put salt first, the beef will shrink and not be easy to cook, and the taste will be hard;

4. Simmer over low heat, not on high heat, slow heat makes protein easier to decompose.

The preparation of potato beef stew is as follows:

Ingredients: 1000g beef, 2 potatoes, 2 onions, 4 tomatoes, 1 carrot, appropriate amount of green onion and ginger, dark soy sauce, cooking wine, vinegar, sugar, tomato sauce, black pepper, oil, salt to taste.

1. Cut the beef into pieces, as shown in the figure below

2. Blanch in a pot under cold water for 2 minutes to remove the blood, as shown in the figure below

3. Wash it with warm water and set aside, as shown in the figure below

4. Wash the ingredients and cut them into pieces, soak the potato cubes in water and set aside, as shown in the figure below

5. Heat oil in a pot, as shown in the figure below

6. Put beef, add dark soy sauce, cooking wine, and white vinegar and stir-fry, as shown in the figure below

7. Put the onion tomatoes, sprinkle a spoonful of sugar and continue to stir-fry, as shown in the picture below

8. Squeeze in the tomato sauce, grind some peppercorns and stir well, as shown in the figure below

9. Put green onion and ginger, enough hot water, boil over medium to high heat for 20 minutes, then change to low heat and simmer for about 1 hour, as shown in the figure below

10. Put the potatoes and carrots in the pot and add salt to cook before cooking, as shown in the following figure

11. The soup is viscous and can be seasoned out of the pot, as shown in the figure below

12. Sprinkle with chopped green onions, and the potato beef stew is ready, as shown in the figure below

At the beginning of the stew, use a high heat. After boiling, it is necessary to use a slight heat. The reason is the same as that stewed meat should not be used in cold water, in order to make the protein on the surface of the meat coagulated quickly.

In this way, the umami substances in the meat are not easy to penetrate into the soup. Once the meat is a little firm, skim off the foam and switch to a slight heat. It is better to keep the water boiling slightly.

At this time, the oil slick of the soup noodles is not easy to tumble, and air pressure is formed in the pot, which not only maintains the temperature of the broth, but also makes the aroma in the soup not easy to volatilize and run away, and the stew cooks quickly and the meat is soft.

If the stew is made with a strong fire, it will inevitably be boiled, and the flavor substances in the meat are very volatile, and they will inevitably run away. Due to the wide opening and rolling, the protein in the meat is promoted to heat denature and become hard, insoluble in water. At this time, the nitrogenous substances in the meat must be released less.

Since the nitrogenous substances in the meat are not converted, the flavor will inevitably be reduced, and the muscle fibers in the meat are not easy to cook, so it is better to stew the meat with a slight fire.

1. Stewed pork.

1. Put salt later: salt can speed up the coagulation of the protein contained in the meat, so that the meat is not easy to stew, so salt can not be added too early.

2. Put hawthorn fruit: When cooking meat, put in a few pieces of dried hawthorn to make the meat rot quickly.

3. Warm water: If you need to put water halfway through cooking, it is essential to add warm water, adding cold water will make the meat hard.

What is easy to rot with stew?

4. Simmer: The degree of doneness should be maintained at boiling water for the best time. Cooking meat over a simmer can not only maintain the temperature of the bone broth, but also make the flavor of the soup less volatile, and the cooked meat will cook faster, and the texture of the meat will become softer and softer.

If it is simmered over a fire, the protein contained in the meat will cause the meat to harden due to the nootropic heat.

2. Beef stew.

1. The material of old beef and mutton is relatively unsmooth and not easy to stew. You can first coat a layer of mustard sauce on the beef and mutton, leave it for 6-8 hours, and then wash it with cold water, and then you can cook. After the solution, the beef and mutton are not only very easy to stew, but also the texture of the meat will become tender.

When boiling, add a small amount of wine and vinegar, and the beef and mutton will be more likely to be stewed.

What is easy to rot with stew?

2. When stewing beef, wrap a small handful of leaves in a sand cloth and put them into the pot to cook together with the beef and mutton, the beef and mutton will be quickly stewed and cooked, and the taste of the beef and mutton will not be affected.

3. If the beef and mutton are some old and hard, you can first clean and cut the ginger slices into a small piece and then mash them, then put the ginger foam into the sand cloth to squeeze the ginger water, mix the ginger water into the cut piece of beef and mutton, stir and stir so that the surface of the beef and mutton is stained with ginger water, and then marinate for about 1 hour up and down, and then it can be cooked. Beef and mutton cooked in this way are not only very rotten, but also have no ginger flavor.

4. Do not add salt to all meat products stewed, otherwise the meat will not be broken.

5. If you stew beef, you can also add some wine, which will not only taste better, but also be very easy to stew.

Life tip, adding hawthorn meat when stewing meat will be easier to cook.

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Stew meat wheel sun slowly put some meat that is easy to stew: add salt after it: salt can accelerate the coagulation of protein in the meat, so that the meat is not easy to cook.

Putting a few slices of dried hawthorn can make the meat rot faster. If you need to add water halfway, be sure to heat the water, as cold water will make the meat firm. Stew:

It is better to keep the water boiling slightly. At this time, the oil slick of the soup noodles is not easy to roll, and the air pressure is formed in the pot, which not only maintains the temperature of the cured mold broth, but also makes the aroma in the soup not easy to volatilize and run away.