Twenty-six stewed meat, pig, beef, mutton stew method is different, professional chef stew method, fast collection
The folk proverb has the saying "twenty-six, stew big meat", which refers to the twenty-sixth day of the Waxing Moon, which is close to the eve of the New Year, and it is time to start preparing for the New Year's various "New Year meats". "New Year meat" pays attention to eating stewed meat, because the meat itself represents the meaning of abundance, and the color of stewed meat is bright and festive, which indicates that the life of the coming year can be prosperous and richer. Today Xiaoning shares the stew method of beef, mutton and pork, the ingredients are exquisite, all learned from the chef, friends who like to eat meat should quickly collect!
<h1>1. Beef</h1>
The most suitable method of beef is sauce stew, sauce stewed beef color is bright red, oily and seductive, umami, eat the sauce is fragrant, salty and moderate, not chai nor hard, really delicious. The sauce stewed beef is used in this Pixian bean paste and soybean sauce to give beef a rich sauce flavor, while removing the fishy taste of beef, in addition to these two flavors, also need rock sugar and curd to add color.
Pixian bean paste and soybean sauce can not be directly put into the soup, so there will be a sour taste of the sauce, the pot of oil, add onion and ginger after the stir-fry, be sure to first fry the Pixian bean paste out of the red oil, and then add soybean sauce to fry, and then cook into cooking wine, add soy sauce, soy sauce stir-fry evenly, so that the sauce is fragrant, no peculiar smell, and then add water, rock sugar and curd sauce to boil, and finally with the spice package (pepper, hawthorn, cumin, cinnamon, nutmeg, white zhi, white nutmeg) high pressure for 30 minutes, Open the lid and add salt and cook for another 10 minutes.
The beef tendon head made by this method is red and shiny in color, the meat is soft and rotten and chewy, spicy and fragrant, and the rice under the wine or shabu-shabu is a must!
<h1>2. Lamb</h1>
Speaking of lamb, in addition to eating lamb at home, stewed lamb, haggis, trotters and other methods, generally go to the restaurant to eat, because their own stewed lamb fishy taste is really not small, today Xiaoning shared everyone stew lamb "3 white" method, stewed lamb fishy taste small, umami strong, more delicious than the hotel.
The so-called "3 white" is: white zhi, white nut, white pepper powder three seasonings, this white zhi is the best seasoning to remove the fishy taste of lamb, and can make the mutton soup more fragrant, but also a good promotion of appetite;
White cocot can make the stewed lamb taste fishy, and the original taste is more prominent and the taste is more fragrant;
White pepper powder as we all know, there is a fishy effect, there is a role is to prevent the fire caused by eating lamb, these three ingredients are matched together, suitable for home-cooked lamb, haggis, mutton soup, after trying to wrap you say it is easy to use.
In addition to the "3 whites", we also need to prepare cumin, fragrant leaves, green onions, ginger slices, and seeded grass fruits together in a cold water pot, put the blanched lamb and haggis into the pot, add an appropriate amount of salt to cover the lid, boil on high heat and cook for 2 hours.
Remember Xiaoning this method, whether it is stewed lamb or haggis, fresh and no fishy, want to drink mutton soup to eat lamb, no longer need to go to the restaurant, you can enjoy it at home, super delicious Oh!
What we need to pay attention to is that cooking lamb, no matter when you can not increase the ingredients, that is, star anise, because cooking lamb pays attention to the original taste, especially stewed lamb soup, if you put in the large ingredients, it will cause the soup to turn black, and cover up the umami taste of the lamb, the taste and texture are no longer pure.
<h1>3. Pork</h1>
Pork is the most suitable method is braised, and braised meat is indispensable to the step of frying sugar color, fried sugar color is generally not good for people to grasp the heat, it is easy to argue to the color of dim or produce black substances, so that the dish is bitter and astringent; today Xiaoning shares the detailed process of frying sugar color, to help everyone do a good job of braised ingredients.
Fry sugar color first of all to cool the pot of cold oil to add rock sugar, open a small heat and slowly stir-fry, and so the sugar in the pot slowly melts, you will see the oil begin to bubble, to be in the pot of large bubbles into small bubbles is, this state is hanging frost, used to make hanging frost peanuts, hanging frost cashews can be;
Then continue to stir-fry over low heat, the color begins to change from light yellow to dark yellow, that is, sesame oil color, this state is the best state for making pulled food, but braised is not enough.
We need the color in the pot to change from sesame oil to amber, and when the cannon is all turned into small bubbles, quickly add a spoonful of boiling water and boil for 1 minute, which is the sugar color we want to use for braising.
Pour the fried sugar color into the pressure cooker, add shallots, ginger slices, cinnamon, star anise, galangal, tangerine peel, nutmeg, white nutmeg, white root, white root, grass fruit, and then pour in the soy sauce, soy sauce, adjust the edible salt, and then put the pig's trotters in, and if you want the color to be red and bright and fragrant, you also need a small trick, that is, red curd milk, that is, a lot of people's soy sauce tofu, adding a piece of red curd milk can make the color of the pig's trotters more beautiful and shiny.
It should be noted here that it is not possible to put peppercorns in pork, because the taste of peppercorns can easily cover the aroma of pork, so that the finished product will be greatly reduced in taste and texture. The above three kinds of beef, lamb, pork cooking methods and taboos, Xiaoning are shared with everyone, years ago stew to try it, to ensure that you do not even eat for three days!