If you want to make the stewed beef soup delicious, master 1 detail, the beef is soft and rotten, and the soup is bright and original

Today I will share with you an original beef stew practice, as long as you master 1 skill, the good stew beef soup can not only drink delicious beef soup, but also eat meat, stewed beef is soft but not rotten, in winter can drink these soup water, the most comfortable, warm feeling makes people eat happiness in winter;

The beef used to make beef soup can be brisket, you can also use your favorite parts, I used the diaphragm of beef today, also called heart meat or diaphragm meat, this piece of meat has meat and tendons, the taste is very special, and there is only a large piece of each cow, it is a piece of meat that our family likes to use, the price is relatively cheaper than other parts, friends who like it can try!

【Raw materials】beef, ginger slices, cooking wine, salt;

【Preparation of stewed beef】

1. After the prepared beef is cleaned, you can soak it in water for 2 hours to soak out the blood in the beef, which can reduce the fishy smell and make the stewed beef soup more delicious;

2. The color of the soaked beef is obviously white, and after cleaning, cut it into large pieces, which can be slightly cut into larger pieces, because the beef will shrink in the process of stewing, and it will be more enjoyable to eat meat in large pieces;

3. The beef in the beef stew soup needs to be blanched first, this step is essential, because the soaking just now can not completely soak out the blood water in the beef, blanching can make the blood in the beef better removed, which can reduce the fishy smell, if not blanched and boiled directly, it will cause the blood water in the beef to stay in the beef and the soup, and the fishy smell of the beef soup will be heavier;

Beef in a pot under cold water, add ginger slices and cooking wine to remove the smell, boil over high heat, skim off the foam, continue to cook for about 3 minutes, try to force out the blood and water in the beef, and then try to skim off the surface foam, the soup is still very useful in the back;

4. After blanching the beef, take out the beef, wash it in warm water, rinse off the foam on the surface of the beef, and do not use cold water.

5. The pot of soup that blanched beef can not be poured out, use this pot of soup to cook beef, the boiled beef soup will be more delicious, put the cleaned beef pieces in the casserole, and then find a strainer to filter the blanched beef soup into the casserole, so that some residues and foam can be filtered out, and the beef soup stewed with the original soup will be more delicious;

6. Pour more original soup into it, at least more than beef, and the water will volatilize during the stewing process, then add an appropriate amount of ginger slices, boil over high heat, and then add a little cooking wine after boiling. At this time, cooking wine is added to better remove the smell, and after boiling, turn to low heat and simmer for 2 hours;

7. At this time, there is a very important detail, that is, when to put salt, which is the reason why many friends do not taste good beef stew, there is a difference between adding salt first and adding salt later, at this time the first thing you need to know is whether you want to eat meat or drink soup in beef stew, if you want to eat meat, then you can put salt when you turn to low heat and simmer, at this time salt can make the meat more flavorful, but the taste of the original soup will not be so good;

If you want to drink soup, I recommend adding salt after choosing, adding salt after the beef, releasing the nutrients in the beef and releasing it into the soup, and adding salt after the beef can also make the beef cook faster, so that the stewed beef can drink soup, but the meat is the original flavor, and the saltiness is not better to enter, but it does not prevent eating meat, the meat at this time is soft but not rotten, and it is perfect to drink soup and eat meat, so it is recommended to add salt later;

8. After simmering for 2 hours, add an appropriate amount of salt, and then turn off the heat and get out of the pot when the salt melts.

9. Put a bowl, the beef soup is clear, the beef is soft and rotten, fresh and fresh, the child likes it very much, and can eat a big bowl every time;

Summary of the preparation of the stewed beef soup:

1. Blanching and soaking beef is very important, and it must not be omitted if you have time;

2. Beef stew soup does not need to add too many ingredients, and the original flavor is the best;