Stewed beef with white radish is a must in winter. How can it be soft, rotten and tasteless?

Beef is a good ingredient for people. Beef is not only nutritious, but also delicious. Feel tender, especially delicious. There are many ways to make beef, such as braised beef and sauce beef. You can also roast steak, stir-fry steak and stew steak, which is very popular with people. But no matter which flavor it is, as long as it is liked by people. Today we mainly talk about beef stew.

Many friends say that beef is always stewed at home, but it's always bad. If you don't stew it, you will eat old firewood, but it's just not ripe and you can't bite it. The beef is not delicious, especially awkward, very awkward. Today, I'll teach you a trick. Just remember this trick. Stewed beef is neither old nor firewood, soft and rotten, and it is more delicious than the restaurant's!

First, choose a beef. The selection of beef is also very particular. When buying beef, everyone should learn to look at the color. The color of fresh beef is red and bright, but it will be dark if it is kept for a long time, so everyone should buy red fresh beef. Secondly, if the meat is fleshy, it is best to choose beef ribs and brisket. The meat in these two parts is fat and thin, which is very refreshing and particularly enjoyable.

The next step is the size of the beef pieces. It is best not to cut the beef pieces too small. Generally 2 cm is just right. If it is too big, it won't rot. If it is too small, it will shrink easily, and it will not taste good and enjoyable. When you cut beef, remember that beef shrinks when it is stewed in water. If it's too small, you can't find the meat yourself.

It's boiling water at once. Because there is a lot of blood in fresh beef, it needs to be cleaned to be delicious and has no smell. The first step is to rinse with clear water and then soak in cold water, which can soak out most of the blood. The second step is to roast the beef. When blanching, beef must be blanched with cold water, which can effectively stew the bleeding foam and drain it for later use.

Next is beef stew, which is the key. Whether the stew is good depends on this step. When stewing beef, put hot water in the pot, which is just the opposite of frying beef. Hot water can solidify the protein on the surface of beef, prevent nutrient loss and keep the beef delicious. You can't add cold water during the stew. If cold water is added, the surface of beef will shrink, and the heat will spread unevenly, so it will be uncooked and not delicious. Therefore, when you stew beef, you should add enough water. When the water boils, you should heat it. No cold water.

So how to ensure that the stewed beef is soft and rotten? Need to add one thing, that is, hawthorn, take a few hawthorn slices and add them to the pot, which can make the beef stew faster and more delicious. You can also add a little white wine, which can soften the meat quality of beef, make it easier to taste and softer. These are shared by chefs with many years of experience ~ you can try them when you go back. If you stew beef yourself, remember these tricks, and the stewed beef can be more delicious than the one in the restaurant!