Introduction: Make potato goulash, direct stew is not delicious! Master the 4 steps, the beef is soft and rotten
After the frost fell, obviously felt that the temperature was lower, just at noon standing in the sun to warm up a little, the rest of the time are cold and fluttering, every time at this time I will cook more carefully for my family, do some nutritious meals, eat a strong body and less sick, of which potato goulash is more, because beef is a highly nutritious ingredient, and then with potatoes nutritious and delicious, this dish is suitable for the elderly and children to eat, soft rotten chewy, it is recommended that you also try to do.
When it comes to beef stew, in order to do a good job, you need to solve two problems, one is the fishy taste of beef, the other is the taste of beef, if these two problems are not solved well, it is difficult to make delicious goulash. What exactly is to be done? To make this dish well, you must pay attention to skills, but also pay attention to some small details, and after a firm grasp, you will find that it is not difficult to make goulash.
Make potato goulash, direct stew is not delicious! The smell is too big, master the 4 steps, and the beef is soft and rotten. Let me share with you the detailed method of potato goulash, friends who can't do it can follow the steps to make a taste, take a look at it.
First prepare the ingredients, generally with beef brisket meat is the best, with a little fat, eat more taste, after stewing is not easy to disperse. Then prepare potatoes, ginger, shallots, star anise, hawthorn, soy sauce, soy sauce, salt, spices do not need too much, more is not very good, because spices will cover the aroma of the beef itself, hawthorn can improve the taste, can also make beef stew out softer and rotten, seasonings are not too much, oyster sauce, chicken essence do not use.
First step:
Cut the brisket into small pieces and put it into the basin, soak it in enough cool water, soak it for at least an hour, change the water every twenty minutes, and pinch a few times when changing the water to let the blood drain out in large quantities, so that the treatment can clean the blood and reduce the fishy smell.
There are goulash often mistaken, either do not soak directly under the pot of blanching water, or soak can not be in place, these two methods are not right, to know that the beef inside the blood water is very much, if not clean it is difficult to make fragrant beef.
So this step is indispensable, and it must be in place.
Second step:
After the beef is cleaned, squeeze out the water, pour it into the pot and start boiling the water, which can further remove the blood water, which will reduce the fishy smell to the minimum, so this step is also indispensable, can not be soaked because it is not blanched, soaking can go to the blood water, but not thoroughly, so it is also necessary to blanch the water.
When the beef is blanched, it is necessary to add cooking wine and ginger slices, not afraid of wasting ingredients, and you can also increase the green onion into it, so that the beef is not fishy after blanching, and there is a faint aroma.
When boiling water, you should boil it in cold water, boil it on high heat, quickly skim it when a large number of foam gathers on the water surface, do not boil these foam loose, otherwise it is fishy, after skimming, it is fished out and put in warm water to clean it, and fish out the controlled water for use.
The third step:
Beef under the pot sautéed and colored, some friends always ignore this step, directly after the blanched beef into the pot to stew, so that it does not come out after sautéing delicious, after sautéing and then stewing, beef aroma is more intense.
Add a little oil to the wok, heat it up, put the ginger slices, green onion, and star anise into the pan, pour in the beef and stir-fry to bring out the aroma.
Then add soy sauce, old soy sauce stir-fry, stir-fry evenly and then pour in enough boiling water, add enough water at a time, and add boiling water, and then put in a few hawthorns, simmer over high heat.
Step 4:
When beef is stewed with water, do not rush to add potatoes, because beef is not easy to cook, it takes a long time to simmer, if the potatoes are added too early, the potatoes will be boiled without shape, and after doing a good job, the appearance is very poor, and the taste of the potatoes is not available, so it is necessary to stew the beef first, and then put in the potatoes after the beef is stewed.
Beef should be stewed in a normal pot for at least an hour, preferably until it is soft and rotten, or it can be turned into a pressure cooker and stewed, and it tastes best if it is simmered for half an hour.
After the stew is soft and rotten, pour in the potatoes, add salt, continue to simmer over low heat, and after the potatoes are cooked thoroughly, turn on the high heat to collect the juice, so that the potato goulash is ready.
Do the above 4 steps well and master several small details:
First, beef should be soaked for more than an hour; second, beef should be blanched in cold water and washed with warm water; third, beef should be stewed with boiling water; fourth, potatoes should not be added too early; fifth, the ingredients should not be added too early, beef should be added after cooking thoroughly, so that it is softer and more delicious.
Have you learned anything about the potato goulash recipe? There is time to make a pot to taste, sure to be delicious, home-cooked taste is no worse than buying. My sharing is here, like me, please pay attention to me.