Beef stew beef stew recipe, you should use hot water, not use cold water because hot water can be rapidly solidified surface proteins of beef, to prevent the loss of amino acids in the meat, keeping meat fresh.
stir to boil, remove the lid to remove the smell of stew for 20 minutes, and then stamped in favor of Wei Huo, the noodles on the oil slick to maintain a certain temperature in order to play the role of stew.
in the cooking process, salt to put the late, add a little water to the first, if found too little water, water should be added.
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stew the day before, first with the mustard on the meat surface wipe, wash with cold water before the stew, not only mature faster, and meat is tender .
a small amount of tea leaves wrapped with gauze and put it into the oven with the beef with stew, cooked meat is not only fast, but tastes fresh.
add some wine or vinegar (in 1 kg of beef, put 2 to 3 tablespoons wine vinegar or 1 to 2 tablespoons of the ratio of) beef stew, make the meat more Ruannen.
to put some of hawthorn in meat or a few slices of radish, cooked beef can be made quickly, and can get rid of smell.
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pork stew pork recipe nutritious and delicious with the characteristics of good cooking ingredients. Pork stew recipe for good home cooking, there are three:
1, the pieces have to be cut bigger. Pork containing water-soluble nitrogen material was fresh, stewed pork released more broth more concentrated flavor, the smell of meat will be relatively Dodge, so stew meat cut too large to be appropriate more, in order to reduce the meat was fresh material to escape, so a small piece of meat than fresh meat.
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2, not to stir fierce boil. The first pieces encountered because of the rapid high fever, muscle fiber hardens, cut in pieces on the hard boiled; Second, the aromatic substances in meat when cooked with the fierce air evaporates the water, so less flavor.
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3, in the stew, the little water to make soup mellow.
stewed pork, do not stir the fire an emergency, the meat will be tight together. If the stew a little when you put a few slices of radish, hawthorn or meat stew can quickly get Sulan. Salt to put too late, or otherwise difficult to rotten meat.
stew in the process, the half-way do not add water, or coagulation of protein by the cold at first, so that the composition of meat or bone hard exudation.
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reason for delicious meat, because meat was delicious with substances, such as: glutamic acid, amide, inosinic acid.
in the stew, if you want to make Flavored tasty, the meat should be cooked slowly into the cold water using gentle heat.
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because the meat was cold Shui Zhurou allow more infiltration of fresh material to the soup, so Flavored tasty, but the meat badly. If you want to make the meat tasty, the meat should be cooked in hot water.
meat when exposed to heat after the freezing surface proteins at once, so that fresh material into the soup was much less, and therefore more meat even more delicious.
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lamb stew recipe lamb stew meat biggest advantage is that both can soup. Cooked meat soup, a very high level of nutrition, is nourishing the body the best.
Moreover, the lamb after stewing system, the more Shulan, fresh, easy to digest. If the stew, when coupled with the appropriate medicine or nutrition can play a complementary role in the food, tonic effect will be even greater.
such as Angelica mutton soup, mutton soup Lycium, Astragalus mutton soup, mutton, carrot soup, mutton soup, mutton soup trotters are in this category.
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winter, many people like to eat Guozi mutton, which is a kind of lamb stew. Do not eat too impatient, but we must ensure that the meat Dunlan, Dunshu, or raw lamb and Clostridium butyricum in? Spore bacteria can not easily be gastrointestinal digestion and absorption, food will lead to limb weakness.
cooking lamb, beef and pork have a tip, that is, This is because, in the cook (stew) mutton, put them in a large white radish, turnip drill several Yan Er, can smell the smell of mutton lamb removed.
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fresh mutton (or lamb rib meat) cut blocks, green Luo Buqie hob, (be sure to only delicious radish), wash into the water after boiling net cuts of meat, the water should not have lamb, to the floating foam, drop a small amount of vinegar Qu Xing, put the light blue segments, ginger, pepper and amount (peppercorns taste better), not fresh wolfberry, simmered Dunlan; this When the green cut into the radish, add a small amount according to personal preference parsley, until soft when cooked carrots, into the amount of salt.
Note: If you buy heavy smell of mutton, can add a small amount of orange peel.
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housewives must see: stew cooking tips
mushroom stew lamb, beef and pork have a tip, that is, beef tea, pork slow fire add hawthorn. This is because, in the cook (stew) mutton, put them in a large white radish, turnip drill several Yan Er, can smell the smell of mutton lamb removed. To make beef stew quickly, too bad stew, beef pot to put some tea, will soon be able to beef boiled. Tea is about the amount of a pot of tea, wrapped with gauze and put it into beef stew pot and cook.
pork in the stew, not stir boiling, salt should not be placed too early, not to add water in the middle. Pork stew over low heat, put a few hawthorn, rotten meat, not only faster, but also by fresh.
U.S. meat soup with water stress, experienced chefs in a soup is usually to add a little cold water and slowly boil. If at first go out into the pot because the hot water or boiling water down the meat's surface suddenly encountered high temperature, the outer layer of the meat will soon coagulation proteins, making the inner layer of the protein can not be fully dissolved into the soup, so out of the soup boil how not fresh, but the taste of the meat is very delicious. Therefore, to make the meat taste delicious, it is necessary to cook the meat in hot water.
and delicious broth if you want to be the meat in cold water and slowly cook. Soup, make a one-time add a little cold water, and boil slowly warming stew, meat protein can be fully dissolved into the soup, the soup will taste delicious.
In addition, the soup when it is inappropriate to salt, because salt water can make the meat came out very quickly, will speed up the protein coagulation, of soup delicious.
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