After the cold weather, it is time to eat more stew, the chef shares 5 stew skills, the stew is tender and tasteless, dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with everyone, are you ready?
It's cold, many friends like to buy some meat stew, whether it is lamb, beef, chicken, stew out of the taste is very fragrant, nutrition is also very rich, but many friends told me that the meat they stewed, and chai and fishy, and do not taste to eat is not tender, in fact, the key reason is that you do not master the know-how of stew.
So today, I will give you a inventory of 5 stew tips, friends as long as you read it, learn to remember, to ensure that next time no matter what stew meat, tender and flavorful, not fishy, interested friends follow me to look down.
Many friends buy meat home, no matter what kind of meat, cold water under the pot, add some onion ginger cooking wine directly blanched, in fact, this practice is wrong. No matter what meat we buy, after buying home, we must put it under the water pipe and rinse it for 5 to 10 minutes, so that we can remove the blood and water in the meat from the source, and the stewed meat will be greatly reduced, and the broth will be clearer and more delicious, so this one trick, everyone must remember it.
Many friends buy home meat, like to directly put the pot in the boiling water, in fact, this practice is very wrong, before boiling water, we must chop the meat a little smaller, so that we can fully blanch the blood water inside, such as pig's trotters, must chop open the boiling water, ribs, must also chop open the boiling water, this is the key to stewing meat is not fishy, this is a trick, we all have to remember.
Many friends like to fish out the meat after boiling water, and then add raw soy sauce, green onion and ginger large ingredients began to stew, this practice is also wrong. After boiling the meat, be sure to wait for the onion and ginger star anise in the pot to fry with oil, and then sauté for 3 to 5 minutes, the purpose is to let the meat absorb the onion and ginger, the aroma of the head, the taste of stewing out is more fragrant, and there is a sharp contraction of the skin of the meat, locking the umami and nutrition inside, the stewed meat will not be woody, so this one trick, everyone should also remember.
The reason why many people stew meat is fishy, that is, in this step, when stewing meat, you can't put salt at the beginning, but you have to wait for the meat to stew to the middle of the salt seasoning, because put salt in advance, salt will penetrate into the meat block, resulting in stewed meat pieces are too salty, the taste is woody, so you must wait until the middle of the stew, and then put salt to taste, and it should not be too much, because the soup of stewed meat, will be less and less stewed, more and more salty, so we only need to put a little less salt, seasoning can be, so this one trick, everyone should also remember.
Many friends in the stew, such as stewed ribs, stewed chicken, stewed after tasting the taste can be, directly out of the pot, in fact, this time the meat, has not been fully into the taste, we stewed well, turn off the lid, and then simmer for 5 to 10 minutes, so that put into the plate, the taste is more fragrant and more intense, the taste is more tender, not fishy, not fishy, so this trick, we must also remember.
What do you think? Friends, after reading this article, have you learned the 5 tricks of stew this time? Next time we don't care what meat is stewed, according to the above 5 tips to ensure that the stew is tender and flavorful, not fishy, the dry goods of the article are many, friends, remember to collect the praise and save well. I believe you will be able to use it, I am Chef Jiang Yizhou, we will see you in the next issue.