At the New Year's table, beef stew can be regarded as a must for a Chinese New Year's Eve meal. But not everyone can stew a good pot of beef.
In fact, the fact that the beef is not soft and rotten is not because the stew time is not long enough, but because of the choice of spices. Clever use of spices can enhance the taste and aroma of beef. Today, I will share with you the 4 essential spices of stewed beef, as well as their role and use in braised beef.
The first type: white cardamom
Also known as white buckle, it is the seed of the ginger family and has a strong fragrance. When marinating beef, the addition of white cardamom can effectively remove the fishy smell of the beef while adding aroma to the dish. It is recommended to use about 0.4 grams of white cardamom each time. During the marinating process, the white kome can be soaked in warm water for a period of time in order to better release its aroma.
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The second type: grass fruit
Grass fruit is the dried ripe fruit of the ginger family, which has a special smell and taste. When marinating beef, adding an appropriate amount of grass fruit can effectively mask the peculiar smell of beef and increase the taste level of the dish. It is recommended to use about 1 gram of seedless grass fruit each time. During the marinating process, the grass fruit can be crushed first to better release its flavor.
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The third type: cumin
Cumin is the dried ripe fruit of the Apiaceae family, with a rich aroma and taste. When marinating beef, adding the right amount of cumin can increase the aroma and flavor thickness of the dish. It is recommended to use about 5 grams of cumin at a time. During the marinating process, the cumin can be soaked in warm water for a period of time in order to better release its fragrance.
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Fourth: bay leaves
Bay leaves, also known as bay leaves, are the leaves of the laurel plant of the Lauraceae family. When marinating beef, adding an appropriate amount of bay leaves can effectively remove the fishy smell and peculiar smell of the beef and increase the aroma of the dish. It is recommended to use about 2 grams of bay leaves at a time. During the marinating process, the bay leaves can be soaked in warm water for a period of time to better release their fragrance.
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Braised beef is a delicious Chinese dish that is delicious and nutritious.
To make a delicious stewed beef, you first need to choose fresh beef, preferably lean parts such as beef shank. Next, cut the beef into proper sizes and marinate it for a while with ginger slices, green onions, cooking wine, and light soy sauce to remove the fishy smell and add flavor.
While marinating, spices can be prepared. Common stewed beef spices include star anise, cinnamon, Sichuan pepper, bay leaves, ginger slices and green onions, etc., which can be added in an appropriate amount according to personal taste. Place the spices in a gauze bag so that you can remove them later.
Place the marinated beef in a pot, add enough water to submerge the beef, add seasonings such as light soy sauce, dark soy sauce, sugar and salt, and prepared spice bags. Boil the water over high heat, then reduce the heat to low and simmer until the beef is soft and flavoury.
Finally, take out the marinated beef, let it cool and slice it to enjoy.
During the Spring Festival, beef stew is a traditional delicacy for every household. To make a delicious beef stew, choosing the right spices is key. Spices such as bay leaves, white cardamom, cumin and grass fruit are skillfully combined to create a soft and flavoury beef. Don't rely too much on the simmering time, mastering the skill of spice pairing is the secret to cooking beef. The beef stewed in this way is not only delicious, but also fragrant and memorable.
Pay attention to the editor and start a journey of spices. Learn about their applications and knowledge, and learn how to pair spices. Not only that, Xiaobian also has a secret formula that has been painstakingly crafted for more than 30 years, which has been tested and adjusted many times. These recipes are not only suitable for home-cooked cooking, but also for professional chefs. Follow the editor and take your food to the next level.