Beef stew, which 2 kinds of seasonings are the most taboo, no wonder the beef is old and woody, and

<> beef and mutton, we often taste a kind of meat food meat dish, which is much higher than the market price of ordinary dishes, but it is expensive in terms of excellent taste and high nutrition, so it is worth eating. There are many beef methods, but the more commonly used need or beef stew, the good beef stew is fragrant, and the soup is small and the meat is tender and very good; Beef and mutton, which is not very well done, is difficult to get into, and the soup is annoying. So how should beef and mutton be stewed to be delicious?

In fact, it is enough to get some small details right, just like what I said today. Beef stew, remember not to add these 2 condiments, otherwise the beef and mutton will be fishy and woody, look at you and let it go!

These condiments refer to "pepper" and "star anise", many people like to add them to the pot privately, but they don't know that it will only ruin the taste of beef and mutton, not only can not help remove the smell, but also may cause the occurrence of foul smell, you must remember it in the future. Here's a practical example tutorial that I need to share, if you also like to eat beef stew, but you haven't been able to do it well on your own, then you must learn it well.

Prepare food in advance: one and a half pounds of beef and mutton, three or four tomatoes, appropriate ginger and garlic, a small amount of cinnamon, two pieces of good ginger, a piece of white peony, a few old rock sugars, and a sand kernel. Steps:

1. We rinse the tomatoes, then open a knife flower on the top, drizzle it slightly with boiling water, you can directly remove the skin, and then cut part of the fruit into very large pieces. 2. After the beef and mutton are cleaned, we cut it into a small piece, and then immediately control the moisture and soak it in cold water, the purpose of this step is to force out the residual blood. After soaking the soaked beef and mutton, we put it in a pot with cold water, and after boiling, we will carry out the solution of the water, and all the white foam that occurs in the case must be removed, and then scooped up and drained for later use.

3. Heat the oil, first put the spices into the pot and stir-fry, then put all the meat into the pot, stir-fry well, put some cooking wine to remove the smell, and then put all the food in the pot into the stewpot, add a certain amount of cold water, and then put in the dark soy sauce and tomato pieces, boil first, and then convert to a simmer and cook slowly. 4. Boil for about 2 hours, the beef and mutton should be relatively rotten, and then we open the lid and put in the edible salt, and then stew for more than ten minutes to ensure sufficient flavor, and then be able to turn off the fire and enjoy the meal. No matter how it is cooked, the beef and mutton should not be put into the pot immediately, soak it first and then soak it in water, which is also a more important solution process, which can not be omitted casually.

If you are in a hurry, you can use a pressure cooker to stew, but it will be more flavorful if it is stewed over low heat, and everyone can choose according to the requirements.

The ingredients that cannot be used now are Sichuan pepper and large ingredients, which will not only cause the beef to deteriorate, but also cause the taste of the beef to deteriorate, and will also make the beef taste harder.

When stewing beef, we must choose a more suitable seasoning, and try not to use pepper and star anise. These two spices will make the beef taste weird.

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.

Summary. 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 not all people can adapt to the taste of Sichuan pepper after mixing with the taste of beef, so if you stew beef yourself, you must not put Sichuan pepper. 2. When stewing beef, you can't enlarge green onions, and when you stew duck meat and fish, you will put 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 the kind of black color, so don't enlarge the 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 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 not allowed 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.

Hello, we have sorted out several seasonings for you not to put in beef stew.

1. Pepper stew is not allowed to be put when stewed beef, pepper is a condiment that many people will use when cooking, but it is not suitable to put pepper when stewing beef, because the taste of pepper tung refers to hemp and the taste of beef is mixed not all people can adapt to it, so if you stew beef yourself, you must not put pepper. 2. When stewing beef, it is not slow to enlarge the green onions, and when stewing duck meat and fish, green onions will be added 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 the kind of black color, so don't enlarge the 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 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 not allowed 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.

Dear, hello, the four most taboo kinds of beef stew are as follows: 1Mustard ruler source:

The pungency of wasabi will destroy the original flavor of the beef, and the number of lings will affect the taste. 2.Celery:

The bitter taste of celery can ruin the original flavor of the beef and affect the taste. 3.Sesame:

The greasy taste of sesame seeds will ruin the original flavor of the beef and affect the taste. 4.Coriander:

The bitter taste of coriander will destroy the original taste of the beef and affect the taste.