Introduction: Every family will cook a large table of dishes during the Chinese New Year, and of course, beef is an indispensable delicacy.
In the festive atmosphere of the New Year, every household will stew a pot of beef, implying the abundance and harvest of the coming year. However, beef stew is not a common thing, and many people have difficulty mastering the skills of stewing, and the stewed beef tastes bad, either it is hard and hard, or it is not soft and rotten. Many people think that the stewing time is not long enough, but in fact, this is not the case, the longer the time will only make the meat more woody, and the most important thing is that the spices are not selected well.
In the process of beef stew, the use of spices is crucial. If you choose the right spices, you can stew the beef that is soft and flavorful. Among them, the combination of spices such as bay leaf, white cardamom, cumin and grass fruit is the key to making a good stewed beef. As long as you master the combination of these spices, it is natural to stew good beef. Today, I would like to share with you the indispensable spices for beef stew.
Hakukan
The effect of white camom on beef stew is mainly reflected in the flavor and deodorization. The white cardamom itself has a strong aroma, which can enhance the aroma of the beef itself, and at the same time, it will also properly mask some of the beef smell. At the same time, white cardamom also has a good deodorization effect, which can remove the fishy smell in the beef and improve the overall taste. When stewing beef, add white cardamom in moderation to make the beef more delicious and tasty.
In the daily braised beef, in order to enhance the taste and aroma of the meat, you can put an appropriate amount of white cardamom. Generally speaking, for 1 pound of beef, about 0.4 grams of white cardamom are needed. Putting white kom in brine can add a unique aroma to the beef, making it more delicious and tasty.
Xiao Xiao Xiang
Cumin plays a role in beef stew to enhance the aftertaste. The unique aroma and flavor of cumin is gradually released after the beef stew is completed, adding a deep flavor to the beef. This spice not only enhances the aroma of the beef, but also makes the taste richer and more layered, leaving people with an endless aftertaste.
In everyday braised beef, the use of cumin can add a rich aroma and flavor to the beef. In general, for 1 pound of beef, about 5 grams of cumin are needed. Putting cumin in the brine can fully release its aroma and make the beef more delicious.
Grass fruit
The effect of grass fruit on beef stew is mainly reflected in improving the taste and promoting digestion. In addition to the effect of fragrance and masking odor, grass fruit can also promote gastrointestinal peristalsis, help digestion, and make it more delicious. Adding grass fruits to beef stew in moderation can not only enhance the flavor of the dish, but also promote digestion and increase appetite.
When marinating beef, the use of grass fruit is still very strict. About 1 pound of beef with 1 grass fruit is enough. When using, be sure to remove the seeds of the grass fruit, leaving only the skin part, so that the flesh will not be bitter. Grass fruit gives beef its unique aroma and also has the effect of improving digestion and making it more delicious.
Bayberry
The role of bay leaves in beef stew is mainly reflected in the fragrance and deodorization. Bayinth has a strong aroma that masks the fishy smell of beef well while adding a unique aroma to beef. During the stewing process, the addition of bay leaves can make the meat softer and more delicious. In addition, bay leaves can help add depth to the dish and make the beef more flavorful.
When marinating beef, bay leaves are an essential spice for Titian to remove the fish. Generally speaking, for 1 kg of beef, about 2 grams of bay leaves are needed. Adding bay leaves to the brine can add a fresh aroma to the beef, effectively mask the fishy smell and enhance the overall taste.
For Chinese New Year beef stew, choosing the right spices is the key. The clever use of bay leaves, white cardamom, cumin and grass fruit not only makes the beef soft and flavorful, but also adds a rich aroma. Don't just prolong the simmering time, choosing the right spices is the secret to a good stew. With the combination of these spices mastered, the Chinese New Year beef stew is sure to be delicious and memorable.
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