Beef should not be stewed directly, if you want to be soft and rotten, not greasy and not fishy, the chef teaches you 3 skills
The elderly often say that beef is a hair product, and it will catch fire when eaten, in fact, because the beef is warm, and eating some properly is beneficial to health. Beef contains protein, vitamins and minerals needed by the human body, and has the effect of strengthening muscles and bones and improving immunity.
The weather is getting colder, very suitable for eating beef, can warm the stomach and drive away the cold, is a good product for autumn and winter, the best way to eat is to stew beef, but it is not easy to stew a pot of beef. Beef muscle fiber is relatively thick, if the method is wrong, stewed for 2 hours will not rot, eat old and fishy.
The potato goulash made in the restaurant is soft and rotten, and it can't taste a little fishy, how is it made? Uncle's restaurant has a "signature beef stew", 88 yuan a piece, although a little expensive, but really delicious.
I asked my uncle to know that if you want the beef to be delicious, you need to master 3 skills. Let me share the method of beef stew with you, so let's learn it.
Tips for goulash
(1) Beef must be soaked first
The main source of the fishy smell of meat is blood water, if directly stewed, blood water will remain in the meat, resulting in a great fishy taste.
Put the beef in water, add a spoonful of salt, stir well and soak for 1 hour, change the water once every half an hour, until the beef is white and the water becomes clear. Removing the blood water, the beef will no longer have a fishy taste.
(2) Add 2 fresh hawthorns
After the beef is soaked, cut into small pieces, put the pot in cold water, add the shallots, ginger slices, cooking wine, blanch the water for 5 minutes on high heat and then remove and wash. Heat the wok with oil, pour in the beef cubes and stir-fry for 2 minutes, sauté until the color is golden, add star anise, fragrant leaves, cinnamon, rock sugar, quickly stir-fry to taste, color the beef.
Then add light soy sauce, dark soy sauce, cooking wine to taste, pour in the appropriate amount of boiling water without beef, add 2 hawthorns, bring to a boil, cover and simmer for 1 hour.
Hawthorn contains lipase and hawthorn acid, which promote the breakdown of fats and proteins, allowing beef to quickly stew.
(3) Add an appropriate amount of rice wine
After 1 hour, add a bottle of rice wine, as well as potato pieces, tomatoes, stir well and continue to simmer for 0.5 hours, you can turn off the heat and come out of the pot, and the tomato potato goulash will be ready.
Rice wine has the effect of removing fishy freshness, and the stewed beef is soft and fragrant, without a little fishy taste. At the same time, rice wine can remove greasy, taste fragrant but not greasy, especially refreshing. There is no rice wine to exchange for beer, but the effect is worse.
Beef goulash is actually very simple, keep this technique in mind, you can be as delicious as stew in a restaurant.
【Big mouth has something to say】
Tomatoes can play out the original taste of beef, and the taste is particularly delicious. Friends who like to eat spicy, you can add some watercress sauce when stir-frying beef. Rock sugar is added to color the beef, and if you are worried about stir-frying paste, you can use tomato sauce or dark soy sauce, and the color is just as good. For a quick simmer, in addition to adding hawthorn, you can also add some tangerine peel.
You must wait until the beef is stewed before adding potatoes, the potatoes are very well cooked, and after a long stew, they become mashed potatoes. Think my article is good, please give me likes, comments, forwards, favorites, follow, see you next time.