Stewed meat, delicious and the method is very rough food, the deepest impression is the rural banquet on the goulash, stewed lamb, braised meat, etc. are stewed in large barrels, and then a large plate on the table, look at it is full of appetite, but must be the rural chef's craftsmanship is different, have eaten meat stuffed teeth choking, but also eaten soft rotten and fragrant, how to stew this meat is still skilled. What are the tips? Let's start with this stew today "avoid using 1 water, apply 4 tips" slowly, hoping to bring help to your family stew.
<h1 class="pgc-h-center-line" data-track="3" > 1 water is avoided</h1>
Stew is indispensable to water, why avoid using 1 water? In fact, the water here refers to "cool water", which means that the stew should be stewed with hot water, why?
First of all, you have to know that the ultimate main purpose of stew is to eat meat, not to drink soup, so the meat quality and the fresh flavor of the meat should be put first. When the meat is hot under the pot, the surface protein of the meat will be rapidly heated and solidified, so that some of the freshening substances inside the meat are "locked", such as some freshening substances containing glutamic acid and inosine, so that the final stewed meat is fragrant enough.
Conversely, what about the cold water stew? It must be that as the water temperature slowly rises, the freshening substances inside the meat will penetrate out and dissolve in the soup, and the final meat will lose some of its flavor and add more fresh flavor to the soup.
So in the end, we should come to a conclusion: hot water stew meat taste fresh, cold water stew broth taste fresh. Cold water is more suitable for stewing soups, such as bone broth, rib soup and so on.
<h1 class="pgc-h-center-line" data-track="10" > 4 tips for application</h1>
In addition to the first item to remember to use hot water to stew meat, there are some stew tips that need to be applied correctly, so that the final stew can be soft and fragrant, and the more you eat it, the more beautiful it is.
Tip 1: It is not necessary to blanch the meat when stewing
Many people are used to it, no matter how to stew meat to blanch the water in advance, in fact, I want to say that the boiling water depends on the situation.
Blanching water has advantages and disadvantages, the advantage is that it can remove the blood stain inside the meat, reduce the fishy smell and odor, the disadvantage is mentioned above, and some of the freshening substances inside the meat are also lost. When we stew some meat with a clearer soup color, I think it is necessary to blanch the water, which can alleviate the turbidity of the soup caused by the suspension of blood-stained impurities in the soup water, and some frozen meat must also be blanched before stewing to alleviate some of the unpleasant tastes generated by frozen storage.
When we make some stews with heavier flavors, such as braised, braised, sauce and so on, which require a lot of spices and spices, you can not blanch water under the premise that the meat is relatively fresh, but it is best to soak in water for about 1 hour to remove the blood water, and then when stewed in hot water, the foam on the surface of the soup should be removed in time to ensure the fresh flavor of the meat.
The final conclusion is that whether the stew should be blanched depends on the situation, first to see whether the ingredients are fresh, and if it is not fresh, it should be blanched. Look at what results you want to get, if you want to stew the white meat in the soup, you need to blanch the water. Under the premise of ensuring the freshness of the ingredients, if you want to stew the red meat in the red soup, you can not blanch the water.
Tip 2: Salt is added when the meat is eight ripe
Why should the stew be salted later? Just look at your pickled radish vegetables, after adding salt, as long as a minute or two there is a lot of water oozing out, salt added to the meat is the same, salt strong osmotic pressure capacity, will make the meat dehydrated, plus high temperature will also remove part of the water, so adding salt in advance will make the taste of meat older and more woody.
It is recommended that salt can be added when the meat is ripe, if it is some lean meat that is easy to taste, it can also be added back, and it is not a hindrance to add it four or five minutes before the pot, which not only ensures the taste of the meat, but also more delicious.
Tip 3: Bring to a boil over high heat and simmer over low heat
Keeping the fire on high is not the way to stew meat. Many people will have such a misunderstanding, thinking that the stew has always been on high heat, the meat cooked faster and softer, in fact, the fire stew will make the water in the meat lose rapidly, resulting in the final meat taste is woody and hard.
The solution is to start with a high heat, then change to a low heat and simmer slowly, so that the whole pot is heated as evenly as possible, so as to reduce the loss of water, so that the final taste will be soft and juicy. Another good way is to use a casserole to stew, because the casserole itself is heated very evenly, which is very conducive to ensuring the taste of the meat.
Tip 4: Don't add water halfway through
Many people in the process of stewing meat found that the water becomes less, will casually add a scoop of cold water into it, so the result is that the meat is cold and shrinking and becomes hard and woody, so it is recommended that everyone stew when the water should be added at one time, try not to add water in the process, if necessary, also add boiling water.
There is also a way to cover the meat as much as possible during the stewing process, one is that the temperature in the pot is higher and more uniform, which is conducive to the maturity and taste of the meat, and the other is that the water vapor forms water droplets on the lid and flows back into the pot, which can reduce the evaporation of water and prevent the situation of drying up.
<h1 class="pgc-h-center-line" data-track="26" > — Ahu has something to say</h1>
If you want to stew meat soft and rotten into the taste, you must remember this "avoid using 1 water, apply 4 tips", first of all, avoid using cold water, use hot water or boiling water to stew meat, and do not add cold water during the stewing process. Secondly, whether to blanch the water depends on the freshness of the meat and the result you finally want, while adding salt to add around the eight ripe meat, and finally pay attention to the heat, to ensure that the high heat is boiled and then installed as a small heat to continue simmering.
I am Ahu, a small diner who likes to study food and make food, like the trouble of today's content, tomorrow I will present more wonderful content, thank you for reading, see you tomorrow!