Beef stew, as a classic delicacy in Chinese cuisine, is loved by people for its unique taste and rich nutrition, however, in order to stew soft and flavorful, not fishy and woody beef, in addition to the selection of materials and heat, the combination of seasonings is also a crucial part. The principle of "4 put and 1 don't put it" should be kept in mind when stewing beef, and next, I will share these spices with you.
1. Do not put peppercorns
When stewing beef, there is one spice that is not recommended to be put in, and that is Sichuan peppercorns. Although the hemp flavor of Sichuan pepper is unique, it will mask the umami of the beef itself when stewing beef. The deliciousness of beef comes from its unique meat quality and taste, and the hemp flavor of Sichuan pepper is too strong, which will destroy the original flavor of beef and make the stewed beef lose its original delicious taste. Therefore, remember not to put peppercorns when stewing beef.
Next is the four puts:
The first put is grass fruit
Grass fruit is a spice often used in stewed dishes, and the aroma is relatively strong. Adding grass fruit to beef stew not only removes the fishy smell of beef, but also makes the beef more delicious. The aroma of the grass fruit is unique and persistent, and it gradually penetrates into the beef during the stewing process, making the beef more mellow.
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The second put is hawthorn
Hawthorn is a sweet, sour and delicious spice and one of the commonly used spices in beef stew. The acids in hawthorn can soften the fibers of the beef, making the beef more softening during the stewing process, in addition, the sour taste of hawthorn can also be combined with the umami of the beef, making the stewed beef taste more mellow, and at the same time, hawthorn also helps to relieve greasyness, so that people can enjoy the delicious taste without feeling greasy.
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The third put is cloves
Clove is a spice with a strong aroma, which is an essential spice in various stewed meat stews, and its unique aroma can add a different flavor to the beef stew. The cloves can gradually release the aroma during the stewing process, so that the fishy smell of the beef is neutralized, and at the same time bring a faint aroma, and can also make the beef achieve the effect of penetrating the bone aroma, so that the beef is more and more fragrant. The cloves also help to enhance the taste of the beef, making it more tender and delicious after being stewed.
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The fourth put is citronella
Citronella is a plant with a unique aroma that is relatively fresh and unique. Adding lemongrass to beef stew neutralizes the fishy smell of the beef while bringing a fresh aroma. Citronella also helps to enhance the texture of the beef, making it more tender and juicy after stewing, and it also helps to remove the smell and flavor of the stew.
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Tips for beef stew
1. The beef can be soaked in water before stewing, which can remove the blood and water in the beef, so that the stewed beef tastes better.
2. When stewing beef, it should be simmered over low heat, so that the beef can fully absorb the flavor of the seasoning and soften into the flavor.
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3. Add an appropriate amount of water when stewing beef, so as not to evaporate too much water during the stewing process and cause the beef to taste too dry.
4. When stewing beef, add salt to adjust the taste when it is almost out of the pot, so as to avoid the beef from becoming hard.
Beef stew is a dish that requires patience and skill, and by keeping in mind the secret of "4 put and 1 go" and mastering the correct stewing technique, we can easily stew delicious beef that is soft and delicious, and not fishy or woody.
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