How do you make beef soft and rotten? Teach you the tips of beef stew, beef is easy to cook and delicious

 

Many friends will encounter the same problem when stewing beef at home, the fiber of beef is relatively old, the beef stewed for 2 hours is not cooked and rotten, the bite can not move, eating stuffed teeth, I don't know which step is wrong, something went wrong. How to stew beef is easy to cook, today I will teach you the tips of beef stew, the stewed beef is cooked and delicious.

How to choose beef: First of all, we must choose the part suitable for beef stew, suitable for beef brisket, brisket, rib meat, tendon meat, beef brisket is fragrant and tender after cooking, fat but not greasy, more tendons and less meat, transparent and beautiful color after cooking, ribs and tendons are clustered, and the meat is tender after cooking.

How to cut beef: Cutting beef is also very particular, the fibrous tissue of beef is thicker, and the connective tissue is denser, so it is necessary to cut crosswise, cut off the long fibers, and do not cut along the fibrous tissue, so that the beef can not be chewed. The first thing to do is to find the texture of the beef, then the knife cuts perpendicular to the texture of the meat. It is cut with a top knife, cutting horizontally with the lines of beef.

Stew: When stewing beef, it is necessary to boil over high heat first, and then turn to low heat and simmer slowly, stew all the time with high heat, it is difficult for beef to be stewed and rotten, salt must be put later, add salt when collecting juice, and then stew the beef into flavor. If salt is added too early, the meat of the beef will become tight, and it will be difficult to stew the beef later.

Using a rice cooker or pressure cooker can greatly shorten the stewing time of beef, and it will cook quickly. The disadvantage is that the taste is not as fragrant as the beef stewed in a pot or casserole.

hawthorn

Add hawthorn: When stewing beef, add 2-3 hawthorn to the pot, it tastes good, the beef is easier to cook, hawthorn contains a certain amount of lipase and hawthorn acid, and the lipase in hawthorn can promote fat decomposition. Hawthorn acid increases the activity of proteolytic enzymes because the main components of beef are protein and fat, so stewed beef is rottier and easier to cook.

Cold beer

Add beer: beef stew is added to the pot with some beer, in order to increase the softness and tenderness of the meat, make the beef easier to cook, the beer is rich in yeast, hops, distiller's grains aroma, alcohol, carbon dioxide and other substances, in the process of cooking can maintain the moisture of the meat to the greatest extent, beer can also remove the fishy smell of beef, release the tender taste of meat, mellow taste.

 Tips:

1: Beef brisket should be stewed with brisket, brisket, rib meat, tendon meat, beef brisket and other parts.

Two: Cut the beef horizontally.

Three: Adding hawthorn and beer can shorten the stewing time of beef and increase the flavor of beef.

Four: When stewing beef, first bring to a boil over high heat, and then simmer over low heat. Salt should be put later.