Introduction: No matter what kind of meat is stewed, do not directly blanch the water first, teach you the correct method, the meat is not fishy or chai!
Stewed meat is what people love to eat, stewed meat is fragrant, tender, soft and sticky, delicious and not greasy! It's almost the New Year, and many friends have prepared a variety of large meats to keep for the New Year to stew.
Speaking of stewed meat, I don't know when, people are used to boiling water before cooking no matter what meat, think that eating in this way is assured, in fact, although this can remove the smell of meat and impurities on the surface of the meat, but it will also make the water and nutrients in the meat lose, resulting in stewed meat hard and woody, not fragrant and delicious.
The correct way is to put the meat in warm water for about half an hour, soaking can soak the blood and impurities in the meat, and the water will not be lost, and the meat will be tender and delicious. Let me take sauerkraut stew as an example to share the tips of stew:
【Sauerkraut stew】: Pork sauerkraut vermicelli green onion
1. Take a piece of pork belly soaked in warm water for half an hour and then washed, then add water to the pot, put cold water into the pork, bring the water to a boil on high heat, skim off the floating mince with a spoon, then add the green onion, ginger slices, 3 star anise, 3 fragrant leaves, 1 handful of peppercorns, turn to medium heat and simmer for 40 minutes.
Pork stew sauerkraut do not use all lean meat, choose pork belly or elbow meat with fat meat will be more fragrant!
When stewing meat, if you use fresh meat, you do not need to blanch water, direct stew can not only prevent nutrient loss, but also maintain the original flavor of pork.
In the process of stewing meat will produce floating powder, this layer of floating powder in addition to the blood and impurities in the meat, there are proteins and fats in the meat, so we do not all skim off, skimming when paying attention to time, stew in the early stage of the floating powder, most of them are blood water and impurities, then skimmed off. But in the process of continuing to stew, the meat will also appear floating, these floating powders should not be skimmed off, it is a protein that is beneficial to the human body and is needed by the human body.
2. Then prepare a handful of sweet potato noodles with warm water to soak soft standby; take a sauerkraut cut into strips for later, the finer the sauerkraut shredded shredded, the better the taste, cut the sauerkraut wash twice and then soak for 5 minutes, this is my own pickled sauerkraut, the sour taste is heavier, soaking can reduce the sour taste.
3. Soak the sauerkraut and drain the water, then add oil to the pot, heat it up and then add the green onion to stir-fry, then pour in the sauerkraut, stir-fry for about two minutes, fry the sauerkraut dry and turn off the heat for later.
The purpose of stir-frying sauerkraut is to stir-fry the moisture in the sauerkraut first, so that when it is stewed again, the broth and sauerkraut are perfectly combined, and the stewed sauerkraut will be particularly fragrant.
4. After 40 minutes, the pork is stewed, take out the pork and cut it into slices of meat for later, then filter out the seasonings and meat residue in the broth, and then pour it into the sautéed sauerkraut, cover the pot and continue simmering for 5 minutes.
I remember when I was a child, when my mother stewed meat, I would lie on the edge of the pot to watch, every time the meat was almost cooked, my mother would use a chopstick to prick the meat, and the meat would be pierced thoroughly, and my mother said that the meat was stewed, and the meat at this time was the best, the fragrance was soft and sticky, and the broth was also the most fragrant. Haha, if you don't want to continue to stew sauerkraut, cut the meat into slices and eat directly with garlic paste, it is also very fragrant, think about it are drooling!
5. After five minutes, open the pot, add the soft noodles, add the sliced pork, and then continue to simmer for 5 minutes, add the right amount of salt and pepper to taste before coming out of the pot, stir evenly and open the seasonings to get out of the pot, the aroma is fragrant!
No matter what kind of meat is stewed, don't blanch the water directly, teach you the correct method, the meat is not fishy or chai! The meat stewed with this method is fragrant and tender, and the taste and taste cannot be wrong, so I learned to show my hand when I stewed meat in the New Year.
I'm Xiaofeng, if you like the food that Xiaofeng shares, don't forget to pay attention to the foodie Fengzi!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~