The beef is stewed quickly, and the 58-year-old aunt shares her experience, which is delicious and not soft and rotten

Many people say that if you don't stew beef well, you can't stew it all the time. This problem, many, many years ago, I was like ^_^ you, but now these problems do not exist, and the beef stew is really getting more and more delicious, simpler and faster.

So how can it be done? Answer the trick of beef stew quickly and deliciously.

First, choose meat

Beef stew is what we usually call braised beef, what kind of beef should you choose for this dish?

We can choose this kind of meat, which is fat and lean, such as brisket, or bone, such as oxtail. Whole lean meat, or beef shank meat is not suitable.

Second, an effective way to stew rotten

Everyone knows that beef is relatively firm, and there are some ways to stew it.

When stewing beef, add tomatoes or hawthorn to help the beef stew quickly, and at the same time, it can also relieve greasyness.

Another way is to use a pressure cooker, which only needs to be pressurized for about 20 minutes.

There is no pressure cooker, the ordinary pot should add enough hot water at one time, add water halfway, the beef will become firm, and there will be an end that no matter how you cook it, it will not be stewed, after boiling on high heat, turn to low heat and simmer, it will take about an hour.

Third, how to get rid of the fishy smell of beef?

Although the beef is stewed, the fishy smell is not delicious at all, which ruins the pot of beef. The method of removing odor must be operated according to these steps, which step is not in place, it will be difficult to remove odor.

1. Soak the beef in water and soak it in blood first.

2. Blanch the water, boil the blood stains in a pot under cold water, remove and clean.

3. Use some spices, the simplest is onion or shallot, green onion and ginger, you can also add some spices, cloves, bay leaves, peppercorns, orange peel, hawthorn and tomatoes.

Let's use an example to talk about it, I bought more than two catties of oxtail bones in the Muslim store today, and when I got home, I added some carrots and potatoes to stew a big pot.

Let's see how I do it

Ingredients: 1200 grams of oxtail, 600 grams of potatoes, 600 grams of carrots

Spices: 400 grams of tomatoes, 300 grams of onions, 10 grams of ginger, 2-3 pieces of orange peel, 5 red dates

This time I didn't use star anise or other spices, it was very delicious and had no fishy smell.

Tomatoes, which add flavor, color, and flavor, will make the meat easier to cook, and can also relieve greasyness.

Onions, can remove peculiar smells, onions will become sweet after heating, sweet is the freshness enhancer.

Red dates, enhance the rich fragrance, but also make the color of the meat good-looking, ruddy and moist.

Ginger, to remove the fish, is the most common thing we usually use

Orange peel, fishy, appetizing and greasy.

Make:

1. Soak the oxtail bone in warm water for half an hour to an hour, soak in bloody water.

2. Clean the oxtail bones, replace them with clean water and boil them for 1-2 years, boil out a large amount of blood, remove and clean.

You can put a few slices of ginger or a spoonful of cooking wine on the blanch, but I always use water.

3. Put the blanched oxtail bones in a wok, without oil, add ginger and onion and stir-fry together.

4. After the ginger and onion are fragrant, add the diced tomatoes and continue to stir-fry.

5. Stir-fry the tomatoes until soft, stir-fry the sand, pour in 1.5 tablespoons of dark soy sauce and stir-fry evenly.

6. Then add a small amount of water, as well as orange peel and red dates and stir-fry evenly.

7. Transfer the beef to the pressure cooker and select the beef and sheep keys to pressurize for 25 minutes.

8. After the pressure cooker is naturally decompressed, check if the beef is already cooked. If it can be easily pierced with chopsticks, it proves that the beef is stewed, and then add a little salt to taste.

9. Spread the carrots and potatoes we prepared today on top of the beef, cover the pot and pressurize for another 5 minutes.

10. After decompressing naturally, open the lid of the pot, stir everything evenly and enjoy.

Small Whispers:

Another easier and faster way is to blanch the beef, don't stir-fry, put it directly in the pressure cooker, pour in soy sauce, add onions, tomatoes and other spices, and a small amount of water, cover the pot and pressurize for 25 minutes. This method is not as rich as a sautéed one.