Why isn't beef stewed for 3 hours? The head chef supports, add 2 more things rotten fast, fresh and not greasy
Many people love to eat goulash, especially when it is cold, and the stewed beef is delicious and warm. Beef has a high nutritional value, and regular consumption can make the body stronger. Beef is a warm food and has the effect of driving away cold, so it is a good product for winter tonic.
Beef is rich in iron, which can replenish the deficiency of blood, and people with poor health should eat more beef. Goulash has a soft and rotten taste and is very suitable for the elderly and children. It is not easy to stew a pot of beef, many people think that as long as the time is enough, the beef can be stewed, and the result is stewed for 3 hours, the beef is still hard, and it can't bite at all.
In fact, there are two keys to beef stew, one is the raw material and the other is the method.
The raw material of beef stew, it is best to choose beef brisket, which is the meat on the belly of the cow, equivalent to the pork belly of the pig, fat and lean, cooked for a long time, the most suitable for stewing. Do not choose pure lean beef, stewed out will be very chai, will not bite bad.
When stewing, you also need to master several techniques to make the beef stew quickly, fresh and not fishy. The following and everyone to share the specific method of beef stew, friends who like to eat goulash to learn quickly, to ensure that it is as delicious as the stew in the restaurant.
【Potato goulash】
Prepare fresh beef brisket, potatoes, green onions, ginger, star anise, coriander leaves, dried chili peppers, salt, soy sauce, soy sauce, soy sauce and cooking oil.
The first step, buy some fresh beef brisket, it is recommended to buy early in the morning, it is not easy to buy late. Rinse the brisket with water, cut into mahjong chunks, soak in lightly salted water for 1 hour, change the water once, and soak the blood in the beef.
The second step, the soaked brisket is fished out and washed, poured into a cold water pot, add a few green onions, ginger slices, and then pour a large spoonful of cooking wine, boil on high heat for 5 minutes, blanch the brisket, which can further remove the residual blood water. The boiled foam must be skimmed off, otherwise it will have a great fishy smell. After there is no foam, fish out the brisket, rinse it with boiling water, and do not rinse it with cold water, otherwise it will not be stewed.
The third step, the head chef said, if you want beef to stew quickly, you also need 2 things, that is, dried hawthorn and black tea, which can make the beef quickly soft and easier to stew, which are easy to buy in supermarkets.
Step 4: Add a spoonful of oil to the pot, put a handful of rock sugar, stir-fry the sugar color on low heat, pour in the beef brisket and quickly stir-fry to color, then add star anise, fragrant leaves, dried chili peppers and stir-fry, do not eat spicy can not be put.
The fifth step, add the appropriate amount of raw soy sauce, old soy sauce, quickly stir-fry evenly, and then pour into the pressure cooker, and then pour enough boiling water, add a handful of black tea leaves, a few hawthorn slices, cover the lid and boil on high heat, press for 30 minutes after gas, there are old people or children at home, you can press for 10 minutes, the taste will be more soft and rotten.
Step 6: Pour the beef into a wok, add potato chunks, salt, boil and continue simmering for 20 minutes, after the potatoes are soft and rotten, you can turn off the heat, and the potato goulash will be ready.
The beef made with this method is particularly soft and rotten, and my 90-year-old lady can bite and eat happily. Friends who like to eat goulash should try it.
——【Big Mouth Says】——
The method of beef stew is very simple, but you need to pay attention to 3 details to make the beef soft and delicious, especially delicious.
(1) To choose the right beef, if you use other parts, the stew will be very woody, and the beef brisket stew will be very soft. Beef has a fishy smell, and it should be soaked in light salt water before cooking, which can quickly remove the fishy.
(2) When beef stew, add boiling water, can not add cold water, cold water will make beef shrink quickly, how to stew can not be stewed.
(3) Add black tea leaves and hawthorn flakes, because these 2 also have special substances, such as tea polyphenols and lipase, which can quickly decompose the protein and fat of beef, so as to quickly stew. Moreover, the stewed beef has the clear flavor of tea leaves, and it can also be degreased and degreased, which is particularly delicious. Think my article is good, please give me likes, comments, forwards, favorites, follow, see you next time.