No matter what kind of meat you stew, keep in mind the "5 tips", the meat is soft and rotten, not fishy and not woody, many people don't know

 

No matter what kind of meat is stewed, we have to master 5 tips, and the following are the 5 tips that are often used when stewing meat.

1. Blanch or stew?

Many friends often hesitate before stewing meat, whether they should blanch it first or stew it directly? In fact, this is also a matter of situation, for example, fresh meat, we can completely omit the step of blanching, put the meat in clean water, add a handful of flour and wash it several times, and clean the meat to cook directly.

But if the freshness is poor or the meat has been frozen, we had better blanch it first, but when blanching, it must be cooled in the pot, the process of raising the water temperature can release the blood and fishy smell in the meat, and then add cooking wine after boiling, and the cooking wine can also take away part of the fishy smell when volatilized at high temperature.

2. Blanched meat should not be washed with cold water

After the meat is blanched, some foam will stick to the surface of the meat, and many friends will use cold water to rinse, in fact, this method is wrong, because of this step, it may cause your stewed meat to be firewood and stewed.

Because the temperature of the meat is relatively high after blanching, if you rinse it directly with cold water, it will shrink the meat quality, resulting in firewood and stew; The correct way to do this is to wash the meat with warm or hot water.

3. After stir-frying, the stew will be more fragrant

No matter what kind of meat is stewed, whether it is blanched or stewed directly, it is best to stir-fry it in advance, we stir-fry the meat in advance, not only to stir-fry the excess fat, so that the finished dish is not greasy to eat, but also to make it easier to taste in the subsequent stewing process.

When we stew the braised pork, we stir-fry the meat in advance, stir-fry the excess fat and then stew, so that the stewed braised pork is not greasy at all; When we stew mutton soup, we stir-fry the mutton in advance to stir-fry the fat, and the stewed mutton soup will be thicker and more delicious.

Fourth, do not add cold water after stir-frying

Stir-frying before stewing meat can effectively relieve greasyness, but cold water must not be added directly after stir-frying, and many friends are also very easy to make mistakes in this step, adding cold water, resulting in a particularly chai taste of stewed meat.

After the meat is stir-fried out of fat, boiling water should be added directly, and the amount of water is best added at one time, and it is best not to add water halfway, which can not only shorten the time for the meat to mature, but also the stewed meat is very fragrant.

5. Put salt after the stew

When stewing meat, when should salt be added, I believe many friends do not understand. If you put salt first, it will cause the meat to be woody, tight, and not easy to stew; It is not easy to absorb the flavor after adding salt. The correct way is to wait until the meat is stewed until it is medium-cooked and add salt, at this time, adding salt will not only not cause the meat to become firewood, but also make the meat taste better.