The New Year is coming soon, families are preparing the menu for the Chinese New Year's Eve dinner, there are still ten days before the New Year, the vegetable market has been crowded with people who buy meat, especially now with the improvement of living conditions, the number of people who buy beef has increased significantly, beef is rich in protein, amino acids and other substances, every 100g of beef contains 21g of protein, and its fat content is particularly small, when we buy beef, almost all we see is red lean meat, especially for the elderly, people who pursue fitness and weight loss, beef can be described as the best choice.
The most classic way to stew beef is beef, the color is red and bright, soft and rotten, a big bite is too fragrant, and beef stew can be matched with different ingredients, tomatoes, potatoes, carrots, etc., many people like to use pressure cookers when stewing beef, although the speed is fast, the meat is also particularly rotten, but the meat fragrance will be emitted, the soup has no meat fragrance, and the meat has not been integrated into the taste of seasoning, which is unpalatable.
In fact, beef stew still has skills, as long as you master this trick, you can easily do it, below I will share my mother's 30-year secret recipe for beef stew with you, the stewed beef is soft and rotten, not stuffed teeth, not fishy and not firewood.
Beef stew steps
1. Prepare two catties of fresh beef, first cut into thick slices of about 2 cm, and then cut into large pieces, because the beef will shrink and become smaller during the cooking process, and then put it in a large bowl, soak the beef for 1 hour in advance, and soak out the blood water in the beef, which can remove the fishy smell of beef.
2. Prepare a potato, also cut it into large pieces, add an appropriate amount of water potato pieces, potatoes exposed to air for a long time will cause oxidation and blackening, prepare a carrot, also cut it into large pieces, and then cut some green onions and ginger slices
3. Add cold water to the pot, put in the beef, then put in the green onion ginger slices, a small amount of cooking wine, with the increase of temperature, there will be a lot of foam on the surface of the beef, use a spoon to skim the surface of the foam, take out the beef and put it in warm water to clean.
4. Add cooking oil to the pot, put a few pieces of rock sugar in the cold oil, fry the rock sugar over low heat, until the big bubble becomes small bubble, put the beef pieces in, and color the beef.
5. Then put in green onion ginger, dried chili pepper and star anise, fry the fragrance and then add an appropriate amount of boiling water, stew beef with boiling water, can make the beef tender and delicious without firewood, and then add light soy sauce, dark soy sauce, put in 5 grams of white vinegar, cover the lid and simmer over medium heat for about 1 hour, then add potatoes and carrots, and then add a spoonful of edible salt to taste, stir evenly and then continue to stew for 20 minutes, and then we turn on the high heat to collect the juice after the soup becomes less, and the soup can be thickened, so that a soft and rotten flavorful, delicious and delicious potato beef stew is done。
【Summary of Xiao Dong's skills】
The trick is white vinegar, vinegar contains acetic acid, which can react with the protein and acetic acid in beef, and can be stewed quickly to soften, and the stewed beef will not stuff the teeth, white vinegar can also make the stewed beef more tender, and can also remove the fishy smell, white vinegar can be appetizing, so that the beef will not have a greasy feeling.
Remember this trick, you can easily stew a pot of soft and rotten beef, especially in the cold winter now, eat hot beef, not to mention how refreshing, the New Year is coming soon, you can eat more beef, enhance resistance, and happily welcome the arrival of the New Year, I hope that the beef tips shared with you today can help your life.