When eating out, the pursuit is a convenience, so we all hope that the dish can be served faster, otherwise it is better to spend so long waiting for the dish, it is better to make it at home. Under normal circumstances, simple vegetarian dishes can be served quickly, while meat dishes take a long time, some people may say that some fried chicken products are very fast, that is, it is ready to put there quickly, in fact, it takes a while. However, not all meat ingredients are made very slowly, such as beef, which is also cut from the beef, why can the fried steak be eaten in less than ten minutes, while the beef stew takes half an hour or even more than an hour?
Anyone who has eaten steak in a Western restaurant knows that ordering a steak will soon be served, and after three to five minutes, you can open your mouth to taste it. Then in Chinese restaurants, some beef dishes have to be stewed for three to forty minutes. Today Xiaobian will analyze the reasons for this with you, and after understanding, it will not be urged to serve.
The first reason is that their flesh quality is different. Meat that can be used to make steak is generally relatively tender, after all, there is no other cooked, want to eat a whole plate of meat and do not feel tired, had to choose the more tender the better, otherwise it can not be sold. For example, the classic sirloin steak, which is taken from the meat next to the beef ribs, has no obvious tendons, and is particularly enjoyable to eat. In the case of goulash, the meat quality requirements are not so high, most of them are ribbed, and the meat will be harder, so it needs to be eaten after a long period of cooking.
The second reason is that their temperatures are different. Fried steak is placed on the iron plate, goulash is placed in the large pot, the temperature of the iron plate can reach more than three hundred degrees, and directly with oil, the temperature will be higher, the temperature in the large pot is at most about one hundred, the comparison will know that the difference is very large, the total cooking time is inevitably different.
The third reason is that they have different purposes. A steak can be eaten for five or seven or seven, and few people will eat fully cooked, so it doesn't take too long to fry. The goulash must be fully cooked, or even rotten, so that all kinds of flavors can run in, and if it is not fully cooked, it will affect the taste of other dishes and soups.
After reading these three reasons, are you clearer? In fact, there are also techniques to solve the problem that the beef stew is too slow, such as using a pressure cooker or doing some processing during the production process.
1, in the beef stew, you can add a little tea into it, cooked will be faster, and the fragrance of tea will reduce the greasy feeling. This effect can also be achieved by putting hawthorn fruit or hawthorn flakes, and the taste is slightly different.
2, before cutting the meat, use the back of the knife to chop the meat pieces hard a few times, shatter the muscle fibers inside and will not cut, it is easier to cook, this method is more versatile.