What is the most taboo of beef stew?

This answer should not only point out what is the most taboo of beef stew. Also introduce the method of stewing beef tender quickly. It doesn't need a pressure cooker, and it doesn't need to stew for an hour or two. It only takes half an hour, and only needs to add a special ingredient. I'm afraid most people don't know this.

The first thing to look at is the stew of beef. Beef stew can be roughly divided into three types, namely "clear stew", "red stew" and "yellow stew".

1, stew Including stew, many people like to roast beef once and add pepper and ginger to remove the fishy smell. Actually, there is no need to go to so much trouble. Stewing beef soup after blanching is equivalent to losing a fresh flavor, and the taste of pepper is spicy, which makes the stewed beef soup not refreshing, sweet and impure, redundant and ruined a pot.

The correct way is to put a piece of beef in cold water in the pot, pat a small piece of ginger and throw it in, instead of using onions and aniseed. After boiling, quickly skim the floating foam, stew and add accessories, such as white radish. Season with salt after stewing. Remember not to put it in advance, or the beef will shrink tightly and take longer to soften.

Sprinkle chopped green onion or parsley before cooking. Try the taste, is it mellow and soft! I abused beef soup in the hotel, and it won't smell. I learned this from herders. At first, I thought seasoning was simple. Can it be delicious? However, this is not the case. Stewed beef is simple and delicious.

2, braised. Take stewed beef brisket as an example. Previous respondents said that pepper and star anise should not be put, otherwise it would stimulate the fishy smell of beef and make it old and firewood.

My opinion is: Is the smell of beef stimulated? I heard it for the first time! Braised (braised) beef can be properly put with some aniseed, and a little braised taste can be added! As for beef stew, it is old and firewood, which is caused by the wrong way of stew, and has nothing to do with pepper and star anise.

It is better to master the correct stewing method of beef than to care about what you are most afraid of putting. Take "stewed beef brisket with potatoes" as an example to share how to stew it delicious, tender and tasty, and save time!

The usual method of stewed beef brisket with potatoes 1. Cut the brisket into two Jin, wash it twice to remove blood and control dryness. The point is, slice the pineapple, about five or six slices, juice it, pour the pineapple juice on the brisket, and stir and marinate 15 minutes. The processed beef brisket is soft and rotten in less than an hour. If it's beef, don't stew it for half an hour, and chopsticks can't be caught. It is recommended not to exceed 15 minutes.

(2) Stew the burdock in cold water, add the cracked ginger slices at the same time, discard the floating foam after boiling, and try to salvage it as clean as possible.

③ Add shallots (tied into knots), 1 star anise, 2 fragrant leaves, a small piece of cinnamon and three to five dried peppers. Be careful not to be greedy for spices. It is enough to outline a faint halogen fragrance.

(4) After stewing for 25 minutes on medium fire, pour in a pound of chopped potatoes, season with soy sauce, soy sauce, oyster sauce and crystal sugar, and continue stewing for 15 minutes.

When the time is up, taste it. If it is weak, add a little salt to taste, and turn to high heat to collect juice for a while.

Stewed beef at home is always difficult to taste or chew, thinking that this beef is very old and lost. In fact, the part that learns to be choosy will be more tender than pure lean meat. The stewed beef soup is rich and soft.

What I admire most is the herdsmen in Xinjiang, Inner Mongolia, who eat beef and mutton but stew them directly with white water.

There are many taboos and skills in beef stew. How to make soup is a patent of Guangdong people, and the method of making soup is well-known throughout the country;

Usually I like to stew beef brisket, oxtail, beef and beef bone soup.

-① Taboo of beef stew-① The first one is that you can't put pepper, which is heavier and can be put in ordinary meat. Pepper can remove fishy smell, but beef can't, which will affect the delicious soup.

2 can't put star anise, it will stimulate the fishy smell of beef itself, and stew the old wood.

(3) Can't put cinnamon, cinnamon is heavy, which affects the taste of beef. Stewed for too long, this taste has an indescribable feeling, which affects the color and appetite of the soup.

(4) You can't buy beef and stew it directly at home, or even if it is cooked and cooked, it will have an unpleasant stench. It is necessary to soak the impurities in the bleeding water with cold water.

⑤ Do not stew beef with hot water, otherwise the protein in beef will solidify and the meat will harden. It is best to cook with cold water, which can force out blood impurities, and the stewed beef is fragrant and tender.

6 stew beef for a long time, you can't add cold water halfway, adding it will dilute the nutrients and flavor of beef. Water can be heated properly.

⑦ Try not to put ginger in beef stew unless the beef is not fresh. Because fresh beef has no peculiar smell, there is no need to put ginger to smell it. If ginger is added, the original flavor of beef will be lost, and the soup will lose that meat flavor.

-2 stew skills-1simmer soup to make soup; However, the longer the better. The best time for most soups is 1-2 hours, while meat takes 2-3 hours to cook.

② Among all stews, beef is no exception, and it needs to be soaked in cold water 1 hour. You can change the water halfway to remove the fishy smell of blood impurities, and then blanch the onion and ginger cooking wine, which can not only remove the fishy smell of blood, but also eliminate some fat and avoid the soup being too greasy.

The ingredients of the soup should be cooking-resistant and nutritious. If you choose Chinese herbal medicines, you must clean up the dust.

④ The ratio of raw materials to water is 1 1, 1 1.5, 1.2 respectively. The color, aroma and taste of soup are quite different. 1. 1.5 is the best time to cook all kinds of soup. Too much water is easy to dilute nutrition, and less water is easy to stew.

⑤ Usually stew at the high temperature of the fire first to force out the blood impurities floating in the flesh and blood to avoid the soup turbidity. When the water is boiling, simmer slowly with a small fire, instead of going up and down, which will easily make the ingredients stick to the pot and destroy the delicious soup.

6. If the beef is old and hard, put a few slices of hawthorn or white radish, and you will find that the beef is super soft and rotten when stewing.

⑦ Add a tea bag when stewing beef, put a little tea in it and wrap it with gauze. This kind of meat is not only fast to cook, but also delicious.

8 Add a little white wine or white vinegar, both of which can soften the meat quality of beef, and you can add a little more when you encounter beef that is not rotten.

Stewed beef, the most taboo to use these two spices, it is no wonder that beef is old wood and tastes bad.

There are many problems to pay attention to in beef stew. Today I want to talk about the most important kind, beef stew, which we are most afraid of. No wonder the beef is old and delicious! In fact, many people make mistakes when stewing beef. If you still don't know what seasoning to put in beef stew, come and have a look! Today we are going to make beef stew with tomatoes. Tomatoes will enrich the soup and improve the taste of beef. Let's see how to do it!

Stewed beef with tomato

Ingredients: beef, tomato, onion, ginger, cinnamon, fragrant leaves, cassia twig, crystal sugar and tsaoko.

1, let's wash the tomatoes first, blanch them with boiling water, and then cut them into slightly larger pieces for later use.

Stewed beef, the most taboo to use these two spices, it is no wonder that beef is old wood and tastes bad.

2. Clean the beef, cut it into pieces, and then soak it in clean water to soak out the residual blood in the beef. Then blanch the water, put it in a pot with cold water, boil it, skim off the floating foam on the pot surface, and then take out the beef and drain it.

Stewed beef, the most taboo to use these two spices, it is no wonder that beef is old wood and tastes bad.

3. Add the right amount of oil to the pot. When the oil is hot, add spices and stir-fry to give a fragrance. Then put the beef into the pot, add a proper amount of cooking wine, stir-fry evenly and pour it into the stew pot.

Stewed beef, the most taboo to use these two spices, it is no wonder that beef is old wood and tastes bad.

4. Add water without ingredients to the pot, add some soy sauce to color it, then add tomatoes, boil them on high fire, stew them on low fire for about two hours, season them with salt, and stew them for 10 minute.

Stewed beef, the most taboo to use these two spices, it is no wonder that beef is old wood and tastes bad.

This delicious beef is ready. When we stew beef, we must never put it directly in the pot, so the beef will have a strong fragrance and the meat quality will not be tender, so we must blanch it first and drain the blood, so the beef made is the best. Don't be too hasty when stewing beef. It's best to stew it slowly with a small fire. The two seasonings that can't be added to beef stew are pepper and aniseed, which are the most taboo seasonings for beef stew. Putting it in will not only not add flavor to beef, but also backfire. Everyone must pay attention!

Stewed beef depends on how you stew it. Stewed soup is different. Many people don't know, and they will regret it! In terms of diet, southerners are more particular. For example, eating, southerners have a bowl of soup on the dining table, while northerners sometimes only have vegetables and steamed bread. I've been to the north for a while and I'm not used to it. I am used to eating and drinking soup. Without soup, I sometimes suffocate easily. Drinking soup is actually a good habit. Whether before or after meals, drinking a bowl of soup is good for your health. Cantonese in the south are the most particular about soup. They are also good at making soup. They can make soup with anything, and it tastes good. Guangdong people are famous all over the country for making soup, so in Guangdong, people must make a bowl of soup when eating.

There is skill in making soup. For example, beef soup should be beef brisket, which tastes tender and smooth. It is not easy to stew a bowl of delicious beef brisket soup. Stewed beef brisket soup is the most taboo of this seasoning, but many people usually don't know about stewed beef brisket soup and regret it after putting it down. Because the beef brisket soup was stewed with this seasoning, the whole pot

This seasoning is pepper, which belongs to a kind of spice and has a heavy taste and a hemp taste. Zanthoxylum bungeanum is generally used in some stews, but stew soup is generally not used. Stewed soup is generally light, mainly in soup, and there is no need to put pepper. Moreover, putting pepper will destroy the delicious taste of the soup, and the taste will be poor, which will ruin the whole pot of soup.

Pepper can be put in mutton soup, but not in beef brisket soup. The flavor of brisket does not need pepper, just add cooking wine and onion and ginger. No matter how much pepper you put in, it tastes too strong.

The correct stew method of beef brisket soup;

The first step, first of all, we soak the brisket in water, soak it in bloodletting water, take it out and rinse it clean. Then put the brisket in cold water, add cooking wine and ginger slices, blanch, take out, and rinse with warm water for later use.

Step 2, put the cleaned beef brisket into the casserole, and the beef brisket soup cooked in the casserole is the sweetest. Finally, add medicinal materials, 4 slices of ginger, angelica, red dates, codonopsis pilosula, cinnamon, astragalus, dried tangerine peel, licorice, tsaoko, pepper, salt, chicken essence and rice wine. Add enough boiling water and bring to a boil. Then turn to low heat, cover and stew for 1.5 hours. (If it is old beef, it will take longer. If you like chopped green onion or coriander, you can put some when you eat it. Personally, I think it's best not to put beef brisket soup in it. [like]

So don't add pepper to the beef brisket soup next time, which will destroy the delicious soup and waste the whole pot of soup. I hope my answer can help you. [Smiles]

What is the most taboo of beef stew? What is the most taboo to put in beef stew? This mainly depends on how to stew. If it is stewed, don't put too much seasoning, such as star anise and pepper. Too much spice will mask the taste of beef itself. There are onions, which will also affect the umami flavor of the soup. You can put seasoning according to your own taste.

Beef is a common food in our life. Many people like beef. Beef is high in protein, low in fat and delicious. It also contains dietary fiber, lactic acid, calcium, iron, vitamins and other nutrients. We usually stir-fry beef and stew beef, which are delicious and nutritious, but many people don't know that when stewing beef, you can't put these samples, which will affect the umami and taste of beef. Let's talk about beef stew in detail.

First, what is the most taboo for stewed beef? 1. It is best not to put too many spices in beef stew, such as pepper, star anise, fennel and cinnamon, because these spices are too heavy, which will affect the delicacy of beef, make the color of beef look dark and affect the color of beef soup, so it is best not to put them.

2. It's best not to put onions in beef stew. Onions are very fragrant, and the deodorization effect is generally better, but it's best not to put them in beef stew, because putting onions will affect the original flavor of beef, and the stewed beef is old and tender, which will affect the taste and make the beef black, so it's best not to put them.

In fact, there are still many tips when cooking beef stew except these. Let's talk about how to stew beef in detail.

Second, it is very important to choose beef stew and beef. It is best to choose beef brisket and beef loin nest. These two parts of beef are very suitable for stewing. Beef brisket is the meat in the belly of a cow. Beef brisket is fat and thin, and it is especially delicious when stewed. The sirloin nest is the pork ribs with the ribs removed. The meat quality is very good and the stew is also very good.

Third, the production steps 1. Ingredients: sirloin, radish, corn, ginger, cooking wine, salt and white pepper.

2. Wash the brisket and soak it in water for one hour. Change water to remove blood in the middle.

3. Wash ginger, slice it, wash radish, peel corn and wash it for later use.

4. Cut the soaked beef brisket into pieces, wash it, blanch it in a pot with cold water, add ginger slices and cooking wine to smell it, and boil it over high fire. If there is a floating tail, skim it off with a spoon.

5. Take it out after blanching, wash the beef brisket with warm water, prepare a casserole, put the beef brisket in, add boiling water, and be careful not to add cold water, which will make the beef meat firm and not stew easily, which will affect the taste.

6, stewed beef is a one-time addition, adding water in the middle will affect the taste, but if you must add water, you must heat the water, so that stewed beef is easy to crisp and tastes good.

7. Add a few slices of ginger and simmer on low heat for at least two hours, so that the stew is not firewood, but also fragrant, and the soup is mellow and fragrant.

8. Cut the corn into sections and cut the radish into hob blocks. When the beef is almost cooked, put the corn and radish in, boil it over high heat, and simmer it over low heat.

9. Cook until the radish is soft and rotten and the corn is ripe. Add salt and white pepper to taste, so that the stewed beef is not firewood, mellow in taste and rich in flavor.

Small technique

1, beef stew must be fat and muscular, so that the stew tastes delicious.

2. After the beef is washed, soak it in clear water for one hour to remove the clean blood.

3, beef drowning should be drowned with cold water, which can better remove blood.

4. When stewing beef, add enough water at a time, and adding water in the middle will affect the taste.

5. Don't put salt too early. Putting salt too early will make the water in the meat lose, accelerate the solidification of protein, and affect the delicious soup.

Summary: Through the above analysis, we know what can be put in stewed beef. Don't put too many spices in beef stew, such as star anise, cinnamon, fennel and pepper, because these spices are heavy, which will cover up the umami flavor of beef itself, blacken beef and soup, and don't put onions, which will also blacken beef stew and affect the taste.

Hello, I'm Lamian Noodles. I have been engaged in beef noodle industry in Lanzhou for many years and have rich experience in beef production. What is the most taboo of beef stew? For this question, I believe my answer is definitely the most valuable and professional among many answers. Professional or not, you will understand after reading it.

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Do you know "beef is not leek"? There is a saying in the catering industry that beef is not leek, which means you can't put leek when cooking beef ingredients. In fact, this statement is not just about leeks, but that vegetables like leeks cannot be cooked with beef.

The reason is; Leek has a pungent smell. If it is made of beef, the meat flavor of beef is easily covered by the pungent and rich fragrance of leek, so you can't eat the meat flavor of beef, especially stewed beef, which is a cooking method with soup. If you add vegetables such as leeks, the soup will taste like strong leeks.

Summary 1: So garlic also has a pungent and rich smell. Why can I add it? The reason is that garlic plays a role in enhancing aroma and removing odor when stewing beef, and the dosage is very small, while leek is stewed with beef as a side dish, and the side dish is second only to the main ingredient, so as a side dish, leek and other vegetables cannot be stewed with beef.

This "spice" is the most taboo in stewed beef. Beef stew is a cooking method, including two different beef stew methods, and the spices added in these two different beef stew methods are also very different.

First, you can't add spices to stewed beef.

There are many kinds of spices used in catering, but they can be roughly divided into three categories: the first category, spices that can give food a unique flavor, the second category, spices that can remove the odor of meat and restore the flavor of meat, and the third category, spices that can color food. Among the three spices, the first and the third can't be used to make stewed beef, because the spices with strong smell and the spices with coloring effect will affect the taste and color of stewed beef.

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The characteristics of beef stew: the soup is clear and fragrant, emphasizing the original flavor, but the above two spices just violate the principle of beef stew. Therefore, in this beef practice, some spices that are very suitable for beef production, such as star anise, cinnamon, clove, cinnamon and Gan Song, cannot be added. The second kind of spices, such as ginger peel and galangal, can remove the odor and restore the meat flavor, and can be added appropriately, because these spices have a small smell and are all fragrant, which will not affect the taste of stewed beef.

However, my personal suggestion is that it is best not to use spices in beef stew or to choose one or two spices that can remove odor.

Share the cooking methods and experiences of various soups regularly.

Second, you can't add spices to braised beef.

Braised beef is a typical cooking method of heavy beef, but in fact, most spices can be used in this cooking method, such as star anise, cinnamon, fragrant leaves, fennel and so on, including those with strong fragrance, such as cloves, cinnamon seeds, tsaoko and so on. Can be used for this kind of beef stew with strong taste.

But in addition to the above mentioned spices, there is a small class of spices that must not be stewed with beef, no matter what cooking method beef is.

A spice with strong medicinal flavor.

All spices belong to medicinal materials, so what's the difference between spices with strong medicinal fragrance and spices with strong aroma?

The difference is: although the spices with strong aroma have the taste of medicinal materials, they will produce medicinal taste only in a certain dosage, that is to say, the smell of such spices is relatively clean, and there is not much medicinal taste, but the smell that most people prefer.

The spice with strong medicinal flavor obviously masks the aromatic smell, and this medicine usually tastes the same as traditional Chinese medicine, so no matter what kind of beef stew method, such spice can be added.

For example, angelica has a strong traditional Chinese medicine flavor, while peony tastes bitter and sour.

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Stewed beef is about cooking methods, so the most taboo thing is that many people cook stewed beef with fire. The beef is old, firewood and hard. Even if the beef stew soup tastes good, it will be affected by the taste of beef, which is caused by the incorrect selection of cooking temperature when stewing beef.

When cooking beef ingredients, such as braised beef, stewed beef, boiled beef soup, etc., the most taboo is to cook beef with strong fire, because the meat fiber of beef ingredients is relatively thick, and the beef cooked with strong fire will lead to excessive water loss in a short time, so the beef will become old, firewood and hard, which is also the reason for the serious shrinkage of beef.

The correct way should be: first, boil the soup in the pot with high fire, and stew it with low fire, so as to keep the noodle soup slightly boiling, which can lock the moisture in the beef to the greatest extent, and at the same time ensure the high meat yield and soft taste of the beef.

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To sum up, in most cases, there is no specific ingredient that is inconsistent with beef. The choice of ingredients is mainly based on the characteristics of some cooking methods, and some ingredients and seasonings that are contrary to cooking methods cannot be selected. So what is the most taboo to add to beef stew? Apart from some of the ingredients mentioned above, I personally think that the most taboo of beef stew is not what ingredients to add, but the cooking method of beef stew.

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Don't put spices such as seasoning, onion ginger, cooking wine and star anise cinnamon in beef stew. Forget monosodium glutamate, chicken essence and beef essence. You can't put it unless you want to eat stewed beef with seasoning.

Why do you say that? Because beef stew, what you want is not the taste of meat flavor essence or spice, but the taste of beef, with the purpose of meat flavor, fresh soup and original flavor. The less seasoning, the closer to the original flavor of stewed beef, and the taste of beef itself. This is the core, which is supported by food theory and repeatedly confirmed by practice.

Stewed beef, or boiled beef, is not good for farmers in agricultural producing areas, nor for fishermen in coastal areas, nor for citizens in cities, but for herders in pastoral areas. They know how to cook beef well. It's just that many people don't understand their cooking methods and think they are backward. It's still the way of the ancients, just cooking with water. If it is the first time to see them in cook the meat, there will really be such a view that meat can't be eaten. No seasoning, boiled in water, no fishy smell? The result is not like this, the meat smells good as soon as it is cooked. When you cut a small piece, the smell of meat forces you to put it in your mouth quickly, and you can't bear to swallow it after chewing for a long time. It's not that I can't bite, nor that I'm not hungry, but delicious.

Some people say that it is good beef in grassland and pastoral areas, but not in other areas. When cooking, you need a lot of spices to keep it from fishy. Usually, I look at the hotel menu. In the video, chefs from all walks of life stew vegetables in various ways. Not only do they add a lot of seasoning when stewing, but the raw meat before stewing should be marinated in various ways. Add all kinds of seasonings when cooking, so as to remove the fishy smell of beef and make it delicious when cooked. I really don't believe in these practices, let alone buying fresh beef in a beef shop and looking at the live cattle brought down and the meat taken from the scene. I have cooked beef that people think is difficult to get rid of, such as the common buffalo. The water is not fresh after drinking, but it smells good. How to cook to get rid of the smell? The same boiled water, without any seasoning.

Let's ponder from the theory of food, why the beef cooked by herders is better than that cooked by hotels, and is the chef not as good as people? After understanding the truth, it is simple. Boiled beef is different from boiled pork, especially raw beef can't be soaked and washed, and it doesn't need blanching. It needs cold water to cook. Of course, it also includes stewing without seasoning. The practices and reasons are shared as follows:

How to wash beef first? Shredded beef is thick, so soaking and washing is equivalent to fetching water for the meat, which has a very adverse effect on the quality and taste of beef. This is still beef stew. If it is stir-fried beef, the consequences of water seepage are obvious. When frying, water will come out, more meat will be submerged, and it will never be fried again. Therefore, raw beef should not bubble like pork, the blood inside will bubble out and the smell will be less. Besides, beef has no bloody smell at all. If the surface is dirty, just rinse it with water.

Secondly, how to make beef. Beef should be cooked in cold water, and it doesn't matter if it is simmered. When the water boils, skim off the floating foam in time. Then turn to the minimum heat. Now the beef is tender and will be cooked in an hour. If you want to eat soft beef or need thick beef soup, stew for two hours is enough.

Finally, how to eat meat and drink soup. If you eat in a pastoral area like that, just cook the big pieces with bones, pick them up and put them on the table, cut them into small pieces and eat them while cutting. So you don't need seasoning, just eat it with salted garlic seedlings. There are wild garlic seedlings on the grassland, which were unearthed in May, picked and pickled in June, and can be eaten next year. Salted garlic seedlings are perfect for such cooked beef and mutton. If not, other pickles will do. If not, it's just as delicious to dip in salt.

Other areas won't eat like this, and they can't afford it. Generally, soup is stewed with meat, and soup is served with meat. After stewing, put salt to adjust the salinity, and be careful not to be salty. Salty but not salty is the basic principle. Then turn off the fire, put it in the pot and sprinkle with chopped pepper to refresh it, preferably chopped pepper and grind it now. Then according to the usual habit, sprinkle some chopped green onion for ornament, which also has the effect of removing fishy smell. In fact, the beef soup at this time has no fishy smell, and the chopped green onion is mainly embellished.

What is the most taboo of beef stew? Beef is low in fat, rich in nutrition, and has a variety of cooking methods, which is deeply loved by everyone. Stewed beef, in particular, can be said to be a versatile dish, but many people stew beef that is tasteless and the meat is hard and firewood. This is because they have not mastered several skills of stewing beef.

I'll share my usual beef stew, and then I'll share some taboos about beef stew. The beef stewed in this way is tender and delicious, and the meat is neither firewood nor hard, so it is delicious.

Home-cooked stewed beef-fragrant, tender and salty. Ingredients: 2 kg of beef, angelica and ginger 1 slice, medlar 1 teaspoon, 2 slices of fragrant leaves, rice wine, soy sauce.

Production steps

Step 1: After the beef is cleaned, put it in the pot with cold water, and cook it for about 2 minutes with strong fire, then remove the impurities floating on the surface, then take out the beef and clean it with hot water.

Step 2: Pour a proper amount of oil into the pot, add ginger slices, pour beef and stir-fry until the water comes out, pour 2 tablespoons of rice wine, stir-fry 2 tablespoons of soy sauce for fragrance, add a proper amount of hot water, and add angelica, geranium and medlar to boil. Step 3: Pour the cooked beef into the saucepan, then pour 1 tablespoon for seasoning and stew for about 2 hours.

Beef stew taboo 1, beef stew directly, not hot.

The impurities on the surface of beef and the blood inside can only be boiled in a cold water pot, which can effectively remove its fishy smell.

2. Add cold water when stewing.

Many people add cold water directly to beef stew, which is wrong. After the blanched beef is washed with hot water, the water should be heated when stewing in the pot. Adding cold water will make beef meat firm and become hard and firewood.

3, cinnamon, pepper, star anise

Cinnamon, pepper and star anise, these spices are too strong, spicy and irritating, which easily make beef taste bad and lose its original flavor, and are not suitable for stewed beef.

final conclusion

Let me share with you what is the most taboo of beef stew. In fact, when you stew beef, you only need to add angelica and ginger to remove the fishy smell, medlar and fragrant leaves to enhance the taste, and finally add soy sauce to color and taste, so that the stewed beef is soft, tender and delicious.

Beef is especially rich in nutrition and low in fat, which is especially suitable for people like me who love meat and are afraid of being fat. It's a little expensive, but once a week is ok.

The most delicious way to eat beef, I think stew should be ranked first, because soup is more suitable for my taste. I feel that there are too many seasonings in beef stew, which will affect the taste of beef soup. Besides, beef tastes strange and boring.

What is the most taboo of beef stew? First, cooking wine.

I think there are several kinds that are most suitable for stewing with beef:

Conclusion: Beef is a very nutritious food with a unique flavor. Therefore, when stewing beef, the odor is mainly removed by soaking and blanching. Put less other seasonings and don't take away the flavor of beef soup. After all, beef stew still needs meat and soup. What is the most taboo to put in beef stew? Please see love for a lifetime and give you the answer.