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The secret of beef stew: make your beef soft and tasty

To stew rotten and soft beef, choose the right part, soak and blanch, then add the right amount of water, cooking wine, ginger slices, green onions and salt, boil over high heat and simmer for more than two hours until the beef is crisp and tastes good. Appropriate amount of spices and seasonings can be added according to your own taste. Keep a good grasp of the heat and time when stewing beef.

I have some personal recommendations about beef stew. I hope it can help you stew Beef Seasoned with Soy Sauce, which is tender, rotten and delicious. First of all, it is very important to choose fresh beef. It is best to choose beef front leg meat or hind leg meat, these parts of the meat is fresh and tender, suitable for stewing.

For example, when stewing beef, you can put in a little rice vinegar, or a little lemon juice, or a little dried Hawthorn. These acids not only do not affect the taste of steamed meat, but also make beef more tender and fresh.

How is the beef stew rotten and soft?

To stew rotten and soft beef, choose the right part, soak and blanch, then add the right amount of water, cooking wine, ginger slices, green onions and salt, boil over high heat and simmer for more than two hours until the beef is crisp and tastes good. Appropriate amount of spices and seasonings can be added according to your own taste. Keep a good grasp of the heat and time when stewing beef.

Step 1: cut the beef into larger pieces, rinse both sides with clean water and wash the beef clean. Tip: be careful not to cut the beef too small here, because the beef will shrink when you cut it. If you cut it too small for a while, it will become even smaller.

How is the beef stew rotten and soft-cut beef? If the beef stew is not rotten, it may be the wrong first step. When cutting beef, it should be cut against the grain and cut off the muscle fiber, so that it is easy to stew. Cut the beef into large pieces and soak it in clean water for 2 hours to soak out the blood and soften the meat. James water.

After the beef is cleaned and washed several times, put it in a pot filled with boiling water and pass through the blood water. You can also pour in the right amount of cooking wine to remove the fishy smell and kill some bacteria on the beef.

How to stew a pot of tender beef Malungo stewed veal recipe is shown in the picture, French food is too complicated, this method only uses the pre-treatment of beef. After washing, soak the beef for at least 1 hour, soak out the blood, and then cut into 2-3 cm pieces of meat.

How can beef be cooked to bad?

To stew rotten and soft beef, choose the right part, soak and blanch, then add the right amount of water, cooking wine, ginger slices, green onions and salt, boil over high heat and simmer for more than two hours until the beef is crisp and tastes good. Appropriate amount of spices and seasonings can be added according to your own taste. Keep a good grasp of the heat and time when stewing beef.

Wash the beef, put enough water in the pot, bring to the boil and add the beef. Continue to heat until the water boils again for another 3 minutes, then remove the born meat and wash it. In another pot, add various seasonings, then add about 1 tablespoon of vegetable oil and stir until fragrant. Then pour in about 200 grams of boiling water and stir the beef gently.

To stew the beef, add a few slices of Hawthorn to the pot during the stew, and then simmer slowly over a gentle fire to make the beef crisp and delicious. In addition, when cooking beef, you should boil the water first and then put the beef in the pot. This not only preserves the nutrients in the meat, but also tastes delicious.

Boiled beef: in order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze). The meat will soon be rotten and delicious. When cooking beef and other tough, hard meats and game poultry, add a little vinegar to soften it.

How about beef stew? how to share the rotten and soft skills of beef stew?

1. To stew rotten and soft beef, choose the right part, soak and blanch, then add the right amount of water, cooking wine, ginger slices, green onions and salt, boil over high heat and simmer for more than two hours until the beef becomes crisp and tastes good. Appropriate amount of spices and seasonings can be added according to your own taste. Keep a good grasp of the heat and time when stewing beef.

2. The beef should be handled well before stewing, that is, the blood of the beef itself should be removed. The specific method is to soak the beef in water, remove the blood and then scald the water.

3. No matter whether you drink soup or eat meat, the taste and taste will be much worse, so when you put salt in the beef stew, you must finally put the beef in it, which is completely soft and rotten. When it is ripe, add salt and simmer for another 5 to 10 minutes to taste it.

4. First of all, the selection of materials is very important. I usually choose beef roast hook (the part where the ribs put the bone under the bone) instead of sirloin, stewed brisket is more suitable for stew than wood! Please click to enter the picture description to cut the beef into small cubes of about one centimeter and separate the fat from the thin.

5. Today, I have come to share with you the most detailed home practice of tomato beef stew, with a crisp taste and a strong eggplant flavor. Beef and mutton is high in protein, rich in nutrients, and tastes different. Everyone likes to eat it. There are many ways to cook beef, such as stew, stir-fried beef, Braised Beef Brisket en Casserole and so on.

6. If you want to make the beef tender, rotten and delicious, the selection of materials and cooking methods are the key. In terms of food materials, it is recommended to choose beef braised meat or tendon meat. Fat and thin meat stewed out tastes delicious and tender, which is the first choice for beef stew. Next, I will teach you how to make a delicious beef stew.