Introduction: Make goulash, keep in mind the "2 tips", the beef is soft and delicious, the soup is clear, and the flavor is not fishy
Winter is getting colder, the water outside has frozen, in order to survive the winter smoothly, I often make some nutritious meals for my family, such as goulash, soft rotten, delicious, a good next meal, and beef nutrition is very rich, eat more beef body is stronger, winter cold is not afraid, so beef is more expensive I am willing to buy, as long as the family body is good, better than anything.
Usually I do more goulash, the taste is heavier, the rice is fragrant, but recently I prefer to do goulash, which can eat both meat and drink soup, especially suitable for eating in winter, friends who have not eaten may wish to try it, it is quite good, give beef with some white radish or carrots, the soup is very fresh, it feels more delicious than mutton soup.
The ingredients for beef stew are relatively simple, so be careful when handling beef, otherwise it will not be handled well, and the soup will have a fishy taste after it is done, which will be difficult to eat.
How to make beef stew? To share the experience with you, make goulash, keep in mind the "2 tips", the beef is soft and delicious, the soup is clear, and the flavor is not fishy! Do it according to this method, not afraid of the beef chewing, not afraid of fishy taste. If you're not very good at it, check it out.
In fact, it is not difficult to make goulash, as long as you master the essentials, it is much simpler than goulash.
There are roughly two steps to making goulash – the beef is handled clean and the beef stewed.
Let's see how to process the beef clean.
1. Soak
Beef stew I am also used to beef brisket, stew soft and rotten after eating very delicious, you can also try. Wash the surface of the beef first, and then cut it into slightly larger plots, not too small, otherwise after boiling, the beef will become smaller.
After cutting, the beef is soaked in water, and there is a lot of blood inside the beef, which is the source of the fishy taste, and if it is not removed, the soup will be fishy. Soak for at least an hour.
After soaking the beef, it is cleaned several times, the water becomes clear, and if you want to make a good stew, the beef itself should be handled cleanly, so as to ensure that the soup is clear.
2. Blanch the water
Beef fished out and squeezed into a squeeze of water into the pot, add enough cold water, put a few pieces of ginger, boil on high heat, remember that the water should use cold water, and to add enough, so that the blanching water is good, if the water uses boiling water, the beef will be tight, resulting in beef not rotten, and the fishy smell can not be removed, the soup made has a fishy smell, then when boiling water, the water is too little, the water is too hot, the fishy effect is also very poor, and if there is more water, slowly heat up, the blood in the beef will be drained, so use cool water, and more water.
When the temperature is highest, pour a spoonful of cooking wine, nudge a few times, let the alcohol volatilize when the fishy gas is taken away, cooking wine should not be put in advance, otherwise the beef with alcohol flavor will be unpalatable, and when the beef stew can not be put cooking wine, will make the soup taste difficult to drink.
After boiling the water, the beef is fished out and washed in warm water, which is also one of the details to ensure that the soup is cool, which is essential.
See how to stew beef?
After the beef is cleaned, wash and dry the wok, add a little cooking oil, add ginger slices, pour the beef into the pan and stir-fry a few times.
Add enough boiling water, remember to add enough at once, so add more water, then throw a few peppercorns and bring to a boil over high heat.
Then the beef and water are turned into a pressure cooker and the beef is cooked over high heat for almost twenty minutes.
When the time came, the pressure cooker was deflated, the beef was fully cooked, but not soft enough, don't worry, we have to continue simmering.
Because of the beef brisket used, the cooked soup is very greasy, it is recommended to skim two bowls of oil soup out, so that it is not greasy to drink, and the oil soup that is skimmed out can cook noodles very well.
Pour the remaining soup and beef into a casserole dish, add turnip pieces and table salt, cover the lid and bring to a boil over high heat, simmer over low heat, until the beef is soft and rotten, and the radish is cooked thoroughly.
Such a pot of goulash is ready, the soup is clear, fresh and not fishy, it is not greasy to drink, the beef is soft and rotten, not afraid of stuffing teeth, it is really delicious and delicious.
2 tips to keep in mind
The first tip - beef can not be directly boiled water, to put in clean water soaked for a period of time, the blood water drained clean, when blanching water, to cool the water into the pot, blanched water after washing with warm water, so that beef processing is very clean, meat is not tight, stew out very soft and tender, the soup is also clear.
The second tip - when making goulash, the seasoning can not be added randomly, the simpler the better, so as to ensure that the soup is fragrant, it is recommended not to put any spices, and cooking wine should not be put, otherwise it will make the soup difficult to drink. Just put ginger and a little peppercorns.
Conclusion: Have you learned everything? Try it, make beef stew, keep in mind the 2 tips, the beef is soft and delicious, the soup is clear and fragrant! Learned to make it for the family to taste, so cold in winter, eat more beef body sticks. Sharing is here, like me, please pay attention to me.