Introduction: According to research, beef is rich in amino acids, and the amino acids contained in it are closer to the human body than pork, so eating beef often can improve the body's disease resistance. At Master Hu's house, no matter whether it is spring, summer, autumn or winter, I basically stew beef for my family every 10 days! But I often have fans ask me why I eat very woody beef stew at home and the smell is still very fishy. In fact, when going beef stew, keep in mind the 3 "don't", if these 3 steps are done, it will ruin a pot of meat, many people are because they do not understand, which leads to the beef stew is not soft and not fragrant and fishy.
<h1 class="pgc-h-arrow-right" >1, do not blanch directly</h1>
When beef stew, beef can not be directly blanched, you need to use peppercorns, ginger, cooking wine, salt, pepper to marinate the beef for 6 hours, and then blanch the water, because direct boiling, can not completely remove the fishy taste in the beef, so that the beef eats a fishy taste, and after marinating and then blanching water, not only can increase the flavor of beef, but also make the beef more flavorful.
<h1 class="pgc-h-arrow-right" >2, do not cut the blanching water</h1>
When beef stew, be sure to wait for the beef to blanch before cutting, this step is very critical, because blanching first, and then cutting, can reduce the loss of water in the beef, so that the beef is more tender.
<h1 class="pgc-h-arrow-right" >3, do not put salt first</h1>
In the process of beef stew, do not put salt first, you need to wait for the beef to be completely stewed before putting salt, because putting salt in the pot first will cause a lot of beef shrinkage, so that the stewed beef eats very wood. Next, Master Hu will share the steps of the correct beef stew with everyone, just follow my method to stew beef, simply stew the fragrant, soft and delicious beef.
【Ingredient Preparation】: Fresh beef 1250 g, ginger 20 g, cumin 3 g, galangal 2 g, peppercorns 5 g, grass fruit 4 g, bai zhi 3 g, cinnamon peel 2 g, coriander leaves 2 g, white cardamom 3 g, lemongrass 1 g, coriander seed 2 g, chili pepper appropriate amount, cooking wine 5 ml, sugar color 20 ml, dark soy sauce 10 ml, chicken essence 2 g, cooking oil 20 ml, butter hot pot base 30 g, salt to taste.
【To prepare beef stew】:
Step 1: First rinse the beef, then put 3 grams of peppercorns, 5 grams of salt, 5 ml of cooking wine, 10 grams of ginger into the beef, and then press the beef with a heavy weight for 6 hours to set aside.
Step 2: Rinse the marinated beef, then put it directly into the pot, then put the right amount of cold water into the pot, cook the beef for 20 minutes on high heat and fish it out, and finally cut it into 2 cm pieces to set aside.
Step 3: Rinse all the spices, then soak the spices in warm water for 10 minutes, after 10 minutes, put the spices into a gauze bag and pack.
Step 4: Put the spice packet, water, pepper, peppercorns, sugar color, soy sauce, cooking oil all into the casserole, boil the water on high heat, then change the heat to low and continue to cook for 20 minutes, then put the beef into the pot, simmer for 40 minutes on medium-low heat, after 40 minutes, then put the salt, chicken essence, butter hot pot base into the pot, continue to simmer for 10 minutes on medium-low heat to eat.
When you go to beef stew in the future, keep these 3 "don'ts" in mind, and then follow my method to stew beef, which is guaranteed to taste better than the ones you stewed before. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, the latest recipes to everyone, thank you for watching, if today's article is helpful to you, then point a concern, a like, thank you for your support.