When stewing beef, should you put salt early or late? Does the wrong order affect the mouthfeel?

Stir-fried beef and beef stew are common practices, among which beef stew is very popular, soft and delicious after stewing, rich in fragrance, more fragrant to eat, very satisfying to eat, I believe there are many people like beef stew at home, but how to make it delicious? If you don't master the right method, the stewed beef will not be rotten and have a bad taste. In the process of beef stew, is there anyone who doesn't know whether to put salt early or late?

Most people put salt early, afraid that it will be too late, but is it the right thing to do? If you do this right, the beef can be soft and rotten, but not fragrant, if you do it wrong, the beef will be chewed and will smell fishy.

When <> beef stew, do you put salt early or late? Grasp this well, the beef will be soft and delicious, I will share with you the detailed method of beef stew, as well as the tips of beef stew, master these 2 points, the stewed beef will be particularly delicious, undefeated, let the family eat delicious. In fact, this is wrong, the beef made according to this method does not taste big, it is particularly time-consuming, and the beef is not soft enough, so it is the most suitable time to put the salt after the beef enters the pot and begins to boil the salt, in the process of stewing, the salt water is constantly exchanged with the water in the meat, so that it is quickly cooked, so that it is more flavorful.

So now you know when to put salt, and if you want the beef to be really tender and really tasty, you have to put salt in the very beginning and don't make any more mistakes! Finally, sprinkle with a little pepper, and if you want the sauce to burn a little hotter, the fire can reduce the sauce, and then you can have a delicious beef stew that is fragrant and tender.

Do a detailed explanation of the problem for a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. That's all for sharing, if you like me, please follow me. If you guys have any ideas, you can let us know in the comments below.

I think salt should be put early; This situation is not in a clear order, is based on personal habits to carry out, the taste is not very different, relatively speaking, early salt, may be heavier, more conducive to the absorption of its taste, if the taste is lighter in ordinary life, you can put salt later.

I think you should put salt early, so that the beef can be more flavorful, and it can also remove the fishy smell of the beef, so that the taste is more delicious; It will affect the taste, which may make the beef older, and the taste may be poor, and the soup will not be able to absorb the flavor.

I think that salt should be added late in the process of stewing beef, which will make the beef taste better and very tender; If the data is wrong, it will seriously affect the taste, which will make the taste older and the meat will be more salty.

Beef stew is generally followed by salt, because putting salt in advance may make the beef stiff, and it is not easy to absorb the flavor, resulting in poor cooking or longer cooking time, so you need to wait until the beef is almost rotten to add salt.

Before stewing beef, it is best to soak it in clean water, which will remove the blood and make the fishy smell of the beef less.

The beef also needs to be blanched. Cut the prepared beef into pieces, then put it in a pot of cold water to boil out the foam of the beef itself, generally speaking, it is okay to cook for about five minutes, which can effectively remove the fishy smell of the beef and make the food more assured.

About 10 minutes before the beef is about to simmer, add an appropriate amount of salt and soy sauce to taste, and if the texture is relatively light, you can skip the soy sauce.

In addition to stewing, beef can also be used for stir-frying, and the fried beef needs to be salted when it is stir-fried in the pan, if you don't put salt at this time, and then put salt after stewing, the beef will become tasteless.

Beef stew, I think the salt taste is good. This kind of beef skill is stewed badly, and it can still be flavored. Because there is skill in stewing beef. In particular, the order in which various seasonings are added can make the beef stew taste differently.

Hello: Beef stew is salted later, because if you put salt first, the salt will decompose as time goes on for longer and longer, and finally the beef will become tasteless, only when the beef is about to be stewed, and then salt is the most reasonable way!

So the beef stew is after putting salt! Hope it helps, hope, thank you!

This should be done with salt later, because if you put salt first, the beef will become harder and salty. If you put it after it is cooked, then you don't need to put too much salt.

After putting salt, of course! Because. If you put salt first, it will cause this beef to be dehydrated and not delicious than firewood, so it is best to put salt later, and salt after it can keep the serious point of non-volatilization, which is healthier and more delicious.

The correct way to stew beef should be to put salt after that, because this can make the beef in the process of stewing, fully become more delicious and sweet, and then finally in the seasoning can also make the taste more moderate and delicious, so the usual cooking process must pay attention to learn more from professionals, skills and methods, this is really more important, pay more attention.

Don't put salt in the beef stew at first. Putting in cigarettes too early can make the beef rich. And I don't love rotten. When the beef is simmered in the middle, add salt to taste.

The beef stew is, of course, salted afterward. Since the beef shrinks immediately after putting salt first, it is not easy to rot, so wait until it is stewed and then add salt. The flavor is more likely to enter the beef.

After all, you need to stew the umami of the beef first, and it is easy to let the meat firewood fall by putting salt first.

When stewing beef, it is best to stew the meat first, and then put a little salt when the stew is almost cooked, so that the nutrition will not be destroyed and the nutritional value is high. The taste will be better.

For beef, it is generally better to put salt first or salt later, and under normal circumstances, salt is still put later, because when stewing beef, salt is put first, which may destroy the taste of the beef, and it is impossible to keep the original flavor.

If you put salt first, the meat will get old, so you must put salt when it comes out of the pot.

Beef stew should be followed by salt. Because after putting salt first. The salt will escape into the beef. Shield out the beef. It's too salty to taste.

Beef stew is a hard dish no matter how you cook it, and beef stew is even more so. Generally, beef stew takes a long time, so beef stew is often used in a pressure cooker, so should you put salt in front or behind? Many people choose to put salt when they put it in the pressure cooker for fear that the beef will not taste good, because salt in advance will make the beef harder, not only will it not taste good, but it will also cause it to be cooked or the cooking time will be longer, so you should wait until the beef is almost rotten before adding salt, specifically about 10 minutes before the pot!

Beef stew tutorial].

Ingredients: beef, sugar, salt, soy sauce.

Specific steps: The first step is to blanch. Cut the prepared beef into cubes and cook it in a pot of cold water to bring out the foam of the beef itself, cook for about 5 minutes, and then wash it.

This step is to effectively remove the fishy smell of the beef and make the food taste healthier.

The second step is the stew. Prepare a new pot, add water and bring to a boil, then add the beef to boil, and then add an appropriate amount of sugar. Why add sugar? It is because white sugar can make the beef softer and more fragrant, so remember to add a little sugar.

The third step is to add salt to taste. About 10 minutes before the beef is about to stew, add an appropriate amount of salt and soy sauce to taste, and if you like clear soup, you can do without soy sauce. If you want to add other ingredients, you can also add them at this time, such as tomatoes and carrots.

Beef stew should be followed by salt, so that the saltiness is just right, and it is easy to be salty when you put salt first.

It is better to put salt after the beef stew, because we are using iodized salt now, and if it is liberated, this will be consumed during the long stewing process, so it is better to put salt later.

The most important reason is that the salt will volatilize when heated with salt, so you can't put salt in advance, the lack of iodine in the human body will cause goiter, and putting salt in advance will also affect the taste of beef.

In fact, I think the stew tastes better than the salt first, because the salt is put first, some people will slowly enter the meat little by little, and then the amount of salt needed to put salt is actually larger than the amount of salt first, because it is only on the surface of the food, and some food surfaces can be hung, salt, in fact, there is not much, so it seems that the taste of this dish is relatively light, and some will put more salt.

In fact, these two answers are not what I want, I don't feel right to put salt in the beef stew first and then put in the salt, because before our beef stew is to put the beef on the plate first, and marinate it with salt for a while, I don't remember saving the service for 10 minutes, I haven't operated it myself, but I remember to marinate it for a while in advance, and then put it in the pot to stew after the salt seasoning has been flavored. If you have to choose an answer between the two, I think it should be looked at first, otherwise it will be burned later, and the salt will definitely enter the soup in terms of flavor, and the taste of the beef will be light.

First stew the beef stew first, stew almost, and then add a little salt, of course, the process is also controlled by yourself, the preferred meat quality feels too old, then the time point of salt is also very important, not to say that it is decided by certain circumstances.

For beef stew, I think it should be salted first, because if you put salt first, I think the stew will taste better, so it will be better to put salt first.

When stewing meat, it should be salted later. After putting salt, you can let the salt on the surface, so reduce the amount of salt put in.

If you put it first, it will be evenly distributed, and you need to put more salt to have a better taste. At the same time, the meat will be firmer if you put it in first, so it will not be easy to rot when you eat it, and it is not particularly delicious at this time.

Beef stew should be salted early to better absorb the flavor.

When stewing beef, you can add salt later, and the beef will stew quickly.

When stewing beef, be sure to add salt later, because if the salt is gone, it may make the beef bitter, so it is said that salt should be added when the beef is stewed until it is medium-rare.

The beef stew is of course salted later, if the salt is put too early. It will make the musculature of the meat hard and rich, and it is not delicious.

Under normal circumstances, the time of salt in beef stew is very particular, and you must put salt at the end, so that the beef will be more tender and delicious. Let's take a closer look!

Many people put salt in beef stew to make the beef taste better. If the salt is put too early, the moisture in the beef will be easy to lose, the stewed beef will be drier and harder, and the taste is not very good. Therefore, be sure to add salt after the beef is cooked, so that the meat will be more tender and easier to taste.

Put a few pieces of hawthorn slices.

The ingredients in hawthorn increase the activity of proteolytic enzymes, which can make beef stew.

The rotter is easier to taste.

Put a few slices of orange peel The ingredients in orange peel can help break down proteins, soften the activity of beef, and make it easier to cook.

Put a small amount of tea stew Stew beef with a small amount of tea leaves, the beef will cook faster, and the meat will be fresher and more tender.

Add some beer or vinegar Beer and vinegar can make beef more simmering and can also remove the fishy smell of beef.

Add some tomatoes Tomatoes have a sweet and sour taste, and stewing with beef can speed up the ripening of the beef, and the taste will be more delicious.

1. Choose the right beef It is best to use beef tendon for beef stew.

Or the meat on the chest, waist plate, and outer loin, the meat here is fat and thin, and it tastes more chewy, and the taste is newer.

2. Cold water pot Beef stew is boiled in cold water, after boiling, the cold beef makes it easier to cook in hot water, and the meat will be easier to cook.

3. Put a little ginger Ginger is a more common condiment, and stewed beef can not only remove the fishy smell, but also tender the beef, making the taste of the beef better.

4. Put a small amount of tea Wrap a small amount of tea with gauze, put it in a pot and stew it with beef, the beef will be easier to taste, the meat is easier to cook, and there will be a fragrant taste, no fishy smell.

1. Beef stew in the electric pressure cooker needs to be put into the pressure cooker with beef, because the meat fiber of beef is relatively coarse, and then salt is added later, it is more difficult for beef to taste, so salt needs to be stewed with beef for a long enough time to taste.

Second, the practice of beef stew in an electric pressure cooker.

Ingredients. 500g of beef

100g of potatoes

100g carrots

20g garlic and 10g green onion

Oil 10g salt 12g

2g of cooking wine, 5g of sugar

MSG 3g, soy sauce 5g

Steps. 1. Wash the beef and cut it into pieces.

2. Peel and wash the potatoes and cut them into cubes, and cut the carrots into cubes after washing.

<>3. Wash the green onion and cut it into small sections, peel the ginger and garlic, wash it and pat it open with a kitchen knife.

4. Pour cold water into a wok, bring to a boil over high heat, put the beef in, add a little cooking wine, blanch and remove it.

5. After washing the high-pressure cooker, add the cooked beef, carrots, potatoes, ginger and garlic, as well as an appropriate amount of soy sauce and salt. Add an appropriate amount of water and cook over medium heat until the gas valve rings, then continue to heat for 10 minutes, then turn off the heat.

6. Wait until the pressure cooker is cooled, open the pot, add green onions and an appropriate amount of monosodium glutamate, stir well, and then put it on a plate to eat.