Stewed beef is always not tasty, ask for help

Let's make it clear, how the stew is not delicious, put more ingredients.

Because in our daily life, we have to choose beef very carefully when we choose beef, if the beef you choose is not particularly good, or the beef part you choose is not right, it may cause us to stew beef in the process, the beef is always stewed not soft, because the beef itself has a lot, when you do not choose a good part, it will be more, it will affect our taste more, you will feel that the beef is very hard, We didn't simmer him when we were stewing. Moreover, beef is originally more lean and less fat, which will have a certain impact on our taste, and we will feel that beef is very difficult to stew soft.

And when stewing beef, if salt is added to the beef in advance, it will also cause the beef to be stewed not soft, so there are many things that need to be paid attention to when stewing, otherwise, if we don't pay attention to it, the beef we stew will be very difficult to swallow, and we will feel that forget it, right? The cooking skills are so bad, let's go to the restaurant to eat, this kind of thinking is actually many times we can overcome this difficulty, at this time you search up, there is always an answer. And nowadays, many people like to eat beef very much, because beef is a high-protein meat.

Many times we will think that the beef in the restaurant will be very delicious, delicious like a delicacy, especially the steak inside, no matter how cooked you are, he can make it very juicy for you, and very tender, in fact, when we stew beef, you can add some tangerine peel and tangerine peel appropriately, it can make the beef more soft, the meat is more soft and rotten, it will not be like eating lean meat, very dish, and then you can't bite this, but don't rememberDon't stew beef anymore and add salt before, which will make the beef very chewy.

The reason why we usually stew beef is that the beef is left for too long; The beef should be taken out and thawed in advance, so that he has enough time to thaw; Be sure to blanch the beef before stewing, if you don't blanch it, it won't be stewed at all; It is best to use a casserole for beef stew.

Beef is not easy to rot, if you want beef to rot quickly. The time for beef stew should be enough, and you can't put salt when you stew beef, and you can only put salt when it's rotten. It is easy to rot if it is stewed for a long time.

Because we don't have a particularly good grasp of the temperature of the stew, we don't marinate it in advance when we stew, so it is easy to stew without rotting.

It doesn't take a long time to stew or not blanch at all. Many people choose a pressure cooker when they stew beef.

The time is not particularly in place, so there will be a situation that the stew is not rotten, indicating that the stew time is not long, maybe the fire is not big enough.

It means that you are not stewing beef for a particularly long time. It is easy to have such a situation, and it is necessary to extend the simmering time appropriately in the future.

Because most people choose to put all the seasonings in advance when stewing beef, in fact, there is a key at this time that the salt must be boiled for 10 minutes.

It may be due to the long simmering time, or the addition of a little salt during the beef stew, which will make the beef firmer.

Because beef is very rich in protein and vitamins, and there are many nutrients, these elements are necessary nutrients for the human body, which is very healthy for human health, and the fat contained in beef is relatively small, so for all people, there is no need to worry about gaining weight, in daily life, we can eat more beef, and there are more ways to eat beef, there are the following ways to eat:

1. Beef stewed potatoes.

1. Clean the potatoes and cut them into small pieces.

2. Prepare chopped green onions, coriander, ginger slices, etc.

3. Prepare a pot, add water, then add the cut beef, and then blanch the water. Then take it out, drain and set aside.

4. Then add cooking oil to the pot, add chopped green onions, ginger slices, etc., stir-fry a few times, then add beef, and continue to stir-fry.

5. Add potato cubes, continue to stir-fry, after stir-frying, see the color slightly yellow, and then add salt, monosodium glutamate, sesame oil, chopped green onion, coriander, soy sauce, vinegar and other condiments.

6. Add appropriate water, and then simmer, generally it takes 20-30 minutes.

2. Beef stewed radish.

1. Prepare the green onions and coriander.

2. Prepare a pot, add beef to the pot, blanch it with water, then remove it and set aside.

3. Then another pot, add water to the pot, then add chopped green onions, coriander, etc., and add beef pieces.

4. Prepare a white radish, then cut it into small pieces, then add it to the pot and simmer it with the beef.

5. Add salt, vinegar, soy sauce, monosodium glutamate, oyster sauce and other condiments.

6. Continue to simmer, it generally takes 30-40 minutes, at this time, you will find that the beef is softer and very delicious.

It could be because the beef is old, it may be because the time of stewing is different, it may be because the temperature is different when stewing meat, or it may be because the pressure cooker is not used.

It may be that the timing is not particularly in place, or it may be that the meat is not particularly minced, so it will not be stewed. It could also be that the temperature is not particularly suitable.

This may be due to the fact that some of the tendons of the beef are not thoroughly stewed, so the beef is not stewed.

Beef stew is always stewed and does not taste good, which is not the right method.

Here's my solution:

1.Soak the beef in cold water for 2 hours, change the water in the middle, and remove the blood.

2.Put in the pre-cut beef cubes in a pot with cold water, first bring to a boil on high heat, then reduce the heat to low. Skim out the foam. Clean the beef again.

3.Heat oil in a pan and add rock sugar. Stir-fry the meat pieces under the sugar color, add green onions, ginger, garlic, yellow sauce, dried chilies, cooking wine, etc. and stir-fry to color.

4.Put the fried beef in the electric saucepan and turn on the stew mode, and it will be ready for about an hour. The salt is put half an hour before turning off the heat, which is the point.

5.The stewed beef is best left in the pot overnight and eaten the next day to taste better.

If you have hawthorn at home, you can put a few of them together to stew, which not only increases the flavor of the meat and removes the oiliness, but also helps the meat to be soft and rotten.

This is my experience in beef stew for many years, and I hope it can help you.

On the way to stew beef, you find that the beef is not rotten for half a day, you can take the following measures to remedy it, so that the beef can be cooked quickly:

1. When the beef is stewed, it is not easy to be cooked, you can put 1 hawthorn, 1 piece of orange peel or a little tea when cooking, which helps to improve the activity of proteolytic enzymes and promote the beef to quickly soften and rot into the flavor.

2. When the beef is stewed, it is found that it is not rotten for half a day, and adding a little red wine or honey can also make the meat more soft, and it is easy to cook when cooking. Note that honey should be added when the temperature in the pot is not high, the effect is better.

3. When making beef, adding soybean paste or tomato as an adjunct can also speed up the ripening and softness of beef, and tomatoes can also enhance the flavor of beef and make the soup more fragrant.

4. Beer is best used for beef stew, and beer is used instead when adding water, no matter how difficult the stewed meat is, it can become cooked and soft, and the effect is excellent.

Beef is nutritious and delicious, and many people like it. However, beef has a characteristic that the muscle fibers are relatively thick, and it is very resistant to cooking. When many people stew beef, they often find that the beef is not rotten after being cooked for a long time, and even after adding water a few times in the middle, it is still not soft and rotten.

Let's teach you a trick, put some of it in the pot, it will be soft and rotten and not fishy.

First of all, choose the meat. If you want the beef stew to be soft and delicious, you must also add some hawthorn, which can help stew faster and softer, and also has the effect of removing greasy and fishy smell. There are also a few tips, which we will talk about below.

Will choose meat. It is better to choose beef with a piece of fat, with a little white fascia, and it is better to have a combination of fat and thin. Some people like to eat pure lean beef, such as tendon meat, which looks good, but is not suitable for stewing and is more suitable for stir-frying.

So if you want to stew beef, it's best to choose one with a bit of fat.

Then start the beef stew. Now to teach you a trick, there is a sentence called "mutton radish beef tea, simmer slowly with hawthorn". It means that when stewing beef, add a little tea leaves, which can be wrapped in tea and stewed.

You can also add some hawthorn, which can help stew faster and softer, and also have the effect of removing greasy and fishy smell. There are also a few tips, which we will talk about below.

When stewing beef, you can add a little vinegar and white wine, which will make the beef taste softer because vinegar can soften the muscle fibers of beef. If you have tangerine peel at home, you can also put some tangerine peel to stew together, which can remove the greasy feeling and have the effect of appetizing and helping digestion.

In addition to the tips introduced above, you should also pay attention to the time of salt, preferably a few minutes before it comes out of the pan. If it is left too early, the meat is not easy to stew and the taste is hard. There is also beef stew with carrots or tomatoes, not only is it delicious, but the carotene can also promote the nutrients of the beef to be more easily absorbed, this should be remembered.

Method 1: Cut the beef into small pieces, marinate in 1 spoon of white sugar for about 20 minutes, let the sugar molecules infiltrate into the beef, add some water to the beef after marinating, stir, because the sugar molecules will absorb water after penetrating into the beef, and the meat slices will rise slightly, thereby reducing the toughness and hardness of the beef.

Method 2: Cut the beef into slices, beat the beef carefully with the back of a knife to destroy its fibrous tissue, and then cut it into pieces and stew.

Method 3: If the beef is not in a hurry to cook, you can first coat a layer of mustard on the surface of the beef, then put it in the refrigerator to freeze, and wait until the next day to wash off the mustard before simmering in the pot, which can shorten the stewing time and keep the beef tender and delicious.

Method 4: Cook beef must use hot water, not cold water, during the boiling process, salt should be late and water should be added at one time, if you find that the water is too little when cooking, you should add boiling water.

Method 5: Add some cooking wine or vinegar (2 3 tablespoons of cooking wine to 1 kg of beef) when stewing beef, which can make the beef of Chai Chai become crispy.

Method 6: Beef stew can also be boiled with tea bags and beef, not only cooked quickly, but also retain the flavor of beef, if there is no tea, you can also use hawthorn instead, the two ingredients can be simmered together can make the beef crispy, and can play a role in removing the fish.

Beef is always stewed and still not flavorful, what is the best way?

Step 1: Wash the beef with water to remove the blood on the surface of the beef.

Step 2: Put the cleaned beef into a basin with clean water, change the water about every half an hour until all the blood in the beef is soaked out, this step takes about two hours.

Step 3: Use a knife to cut the beef into small pieces of equal size and put it into the pot, then add an appropriate amount of water to the pot to submerge the beef, continue to add an appropriate amount of green onions, cooking wine and ginger slices to the pot, and turn on high heat to bring the water in the pot to a boil.

Step 4: After the water is boiled, use a spoon to skim off the scum on the water surface, turn off the heat and remove the beef cubes, and rinse the scum off the surface of the beef cubes with hot water.

Step 5: Add an appropriate amount of cooking oil to the wok, heat the cooking oil, add an appropriate amount of star anise, Sichuan pepper, cumin, bay leaves, ginger, and green onion to the wok, and stir-fry it to make it fragrant.

Step 6: After the spices are stir-fried to create the fragrance, drain the previously processed beef, put it in the wok and continue to stir-fry until the surface of the beef is slightly charred, pour enough hot water into the pot, then add an appropriate amount of light soy sauce, and stew the beef on high heat.

Step 7: Wait until the water in the pot boils again, turn the gas stove to medium heat and continue to simmer the beef, after about 30 minutes, remove the lid, add a small amount of salt to the pot to taste, and continue to simmer for about 90 minutes.

In recent years, the frequency of beef appearing on people's tables has become higher and higher, mainly because of two reasons, the first is that the taste of beef is very delicious, so it attracts a lot of diners. Secondly, people's economic level has improved a lot compared to before, so the most expensive ingredients like beef can be bought and eaten very easily. And one of the most common ways to buy beef at home is definitely beef stew.

Is beef always stewed? Chinese chefs teach you two practical tips to make your beef crispy and fragrant.

However, when many friends stew beef, they always find that the beef cannot be stewed, the taste is very hard, and it is not flavorful. So at this time, we can use the two practical beef stew techniques of the previous Chinese chef, the first is to soak the beef in water for two hours before it is simmered, because this will make the meat of the beef loose and easy to stew. Secondly, in the process of beef stew, we should not add salt to the pot very early, we should add it before it comes out of the pot, because if the salt is added too early, it will be difficult for the beef to be stewed.

So let me demonstrate the authentic method of potato beef stew for you, and teach you how to stew beef!

Ingredients: beef, potatoes, cooking oil, soy sauce, salt, green onion and ginger.

Step 1: Cut the purchased beef into slices, then soak it directly in cold water, soak it for an hour, change the water, and then soak it again for more than an hour, and then you can take out the beef. In addition, in the process of soaking beef, we can first cut the prepared chives into sections, peel the ginger and cut it into shredded ginger for later use.

Step 2: Heat the oil in the pot, after the oil is heated to 7 over medium heat, you can add an appropriate amount of minced green onion and ginger and Sichuan pepper to fry the fragrance, and then pour enough soy sauce into it, and then pour the soaked beef slices into the pot and continue to stir-fry, and then wait until the color of the beef begins to change, you can add enough water and three hawthorns to it, and then boil the water over high heat, and then simmer for 1 hour and 40 minutes on low heat, and then add an appropriate amount of potato pieces and salt to it. After simmering for another 20 minutes, it is ready to serve.