#秋日生活日记#清炖牛肉, as a classic of Chinese cuisine, its essence lies in the art of "stewing", striving for tender meat and mellow soup, which not only retains the original taste of the ingredients, but also integrates the mellow of time. To make a pot of beef stew that is both delicious and rotten, you need to take it step by step and simmer slowly.
First of all, the selection of high-quality beef brisket should be selected, fat and thin, and the texture is clear, so that the meat quality can not only keep the meat tender during the stewing process, but also lose its chewiness. After the brisket is cut into pieces, it is soaked in cold water for several hours to remove blood and impurities, which is the first step in creating a clear soup base.
Next, seasoning is key. There is no need for too many complicated spices, a few slices of ginger to remove the smell and increase the fragrance, a few green onions to enhance the flavor and refreshing, and a little cooking wine to stimulate the aroma of the meat, which is enough. The salt should be put in the back to avoid premature tightening of the meat and affecting the final taste.
When it comes to simmering, it is especially important to control the heat. First, boil over high heat to skim off the foam and lock in the aroma of the meat; Then turn to low heat and simmer, let the soup slowly penetrate into every trace of beef fiber in the slight boiling, time seems to become the gentlest chef, slowly softening every inch of the texture of the beef, until the meat is soft and can melt in the mouth with a light bite.
In addition, you can add a few hawthorns or a little tea leaves, the acidic substances in them can effectively help the beef stew faster, and at the same time add a touch of fresh and greasy flavor.
In this way, a pot of beef stew with good color and flavor, soft and rotten meat is finished. It is not only a feast for the taste buds, but also a comfort for the soul, making people feel the warmth and happiness of home in the tasting. #记录秋日生活点滴 ##秋日生活日记#
