Want beef to stew deliciously? Keep in mind 3 tips, the beef cooks quickly, is soft and fragrant, and does not stuff your teeth

Beef wants to stew soft and delicious, the first thing is to choose the right part, usually we stew and eat in the family, it is recommended that you choose the first choice of beef brisket, this part is fat and thin, the price is not expensive, it is one of the best parts of the cow, in addition, it is essential to master the correct cooking method, the following will be the 3 tips of beef stew to share with you, after learning to stew beef according to this, the beef is cooked quickly, soft and tender and fragrant without stuffing teeth.

Tip 1: Soak in cold water in advance

Beef is different from other ingredients, the beef bought back contains a large amount of residual blood, and must not be blanched directly in the pot, otherwise the stewed beef will have a great bloody smell. The correct way is to cut the beef into small pieces, soak it in water for half an hour, and then blanch it in a pot under cold water, as the water temperature continues to rise, the blood and impurities in the beef will be forced out, so that the stewed beef will not have a bloody taste.

Tip 2: Don't put peppercorns

Many people are always used to putting some of the seasonings when stewing beef, mistakenly thinking that this can play a role in removing the smell and increasing the flavor, but this is not true. As the old saying goes, "the cow is not pepper, the sheep is not expected", the most taboo to put pepper when stewing beef, because pepper has a very pungent smell, if put into the beef, it will not only cover the fragrance of the ingredients themselves, but also produce a big strange smell, so that the taste of beef becomes nondescript, especially unpalatable.

Tip 3: Put a few pieces of hawthorn or tea leaves

The fibrous tissue of beef is thicker, so it is very time-consuming when stewing, sometimes even if it is stewed for an hour or two, it is not soft and rotten, it is recommended that you can put a few pieces of hawthorn or tea when stewing beef, which can play a role in softening the fibrous tissue, which can not only greatly reduce the stewing time, but also stew out the beef soft and rotten flavor, and there is a faint fragrance. Let's share the detailed method of beef stew with you, let's take a look!

Beef stew

1. Prepare a piece of fresh beef brisket, change the knife and cut it into small pieces, then soak it in water for half an hour, fully soak out the residual blood water in the meat, soak it until the color is white, blanch the beef in a pot under cold water, add green onion and ginger cooking wine to remove the smell, after boiling over high heat, skim off the foam with a spoon, and then clean it with warm water.

2. Add half a spoon of cooking oil to the net pot, add green onion and ginger, star anise, cinnamon, bay leaves and stir-fry over low heat until fragrant, then drain the beef and pour it into the pot, stir-fry a few times over high heat to fry the excess water of the dried beef, add half a spoon of soybean sauce, half a spoon of light soy sauce, quickly stir-fry a few times, fry the flavor of the sauce, and then add an appropriate amount of boiling water to cover the ingredients.

3. Add a little dark soy sauce to adjust the color, bring to a boil over high heat, add a few pieces of hawthorn to soften the beef fiber, then cover the pot and simmer over medium-low heat for an hour. When the time comes, open the lid of the pot, add a little salt monosodium glutamate to taste, and then you can also put in some favorite side dishes, such as corn, potatoes, radish, beans, etc., and then continue to simmer over high heat for 20 minutes, so that a pot of soft and tender beef stew is ready.