The less seasoning in beef stew, the better. Remember that "3 plus 2 without adding", the beef is soft and rotten, and the flavor is not fishy.

The less seasoning in beef stew, the better. Remember that "3 plus 2 without adding", the beef is soft and rotten, and the flavor is not fishy.

Beef is a high-protein and low-fat food with high nutritional value. It is suitable for frying, frying, boiling, frying and baking, and is deeply loved by people. Eating beef in cold weather is definitely the best way to stew beef. A hot pot meat tastes soft and delicious, nourishing and delicious.

Compared with pork and mutton, beef has two differences in meat quality and taste, which leads to different cooking methods.

1. In terms of meat quality, the muscle fiber of beef is thicker than that of beef and mutton, and it is not easy to stew. Pork should be cooked for 20 minutes, and beef should be cooked for at least 40 minutes, not necessarily soft and rotten.

Although beef doesn't smell like mutton, it is more fishy than pork. If it doesn't smell fishy, it will taste grass and not fragrant at all.

If you really want to stew beef, and there is no smell, it is particularly fragrant. The use of seasoning is very important. Many people will use all kinds of spices to remove fishy smell and put a lot of spices, so that they can't taste beef at all. In fact, when you stew beef, the less seasoning you put, the better. Today, I will talk to you about how to stew beef, so as to ensure that it is soft and rotten, fragrant but not fishy, and delicious.

Skills of stewing beef

The chef of the hotel said that beef is delicious only if the seasoning is put right. Remember "3 plus 2 without adding", beef is hard to eat.

3 plus

(1) Blanch with onion, ginger and cooking wine.

Fresh beef is soaked in water first, but only most of the blood can be soaked out, and a small part of it remains, which needs to be blanched. When beef is put into a pot in cold water, it is not enough to use water only, but also add onion, ginger and cooking wine, so as to effectively remove the fishy smell.

② Add beer for stewing.

When it comes to stewing, most people think of adding water first. Water is only for heat transfer, and it can't make meat more fragrant. In fact, when you cook beef stew in a restaurant, you will use beer instead of water, which is more delicious. Beer has a light malt flavor, which can be used to remove fishy smell and enhance flavor, and beef is bright in color. Beer and yellow wine will do. Beer is economical and practical, and yellow wine is more expensive.

③ Add hawthorn or dried tangerine peel.

If you want the beef to be soft and rotten and rich in meat, you can add hawthorn or dried tangerine peel, which can not only remove the fishy smell, but also make the beef stew quickly.

2 without adding

(1) don't add pepper and star anise.

Stewed meat, many people will choose spices such as pepper and star anise, which have a very good fishy effect, but the taste is too fragrant, which will cover up the taste of beef itself and make beef black, so it can't be added. The choice of spices is really important.

② No garlic cloves.

Garlic cloves are also commonly used seasonings, which have a strong garlic flavor and can be used to remove fishy smell and enhance fragrance. Put a little when cooking stew, it smells good. For example, garlic cloves can be added to braised pork, and braised beef is not recommended. Garlic cloves are spicy, so is beef. Eating them together is easy to get angry.

Moreover, if the garlic cloves are cooked for too long, the beef will fully absorb the garlic flavor and taste garlic but not meat, so beef is not suitable for stewing with garlic cloves, but some minced garlic can be added after cooking.

Let's share with you the specific practice of beef stew.

1. Cut the brisket into small pieces, soak it in clear water for 2 hours, soak it in bloodletting water, then put it in cold water, add onion, ginger slices and cooking wine, blanch for 5 minutes, skim off the floating foam, take it out and rinse it with hot water. Carrots and potatoes, peeled, washed and cut into hob blocks.

2, from the oil pan, add onion ginger stir fry, pour in beef pieces, stir fry for a few minutes on low heat, after the color is golden, add soy sauce and soy sauce stir fry evenly, season and color.

3. Pour the beer and stir well, then pour it into the pressure cooker. There must be no beef in the beer. Add 2 hawthorn and a piece of dried tangerine peel, cover and stew for 30 minutes.

4. After exhaustion, add carrot and potato pieces, add appropriate amount of salt, add a handful of rock sugar, stir fry evenly, and then stew for 10 minutes, and the beef stew is ready.