What seasoning is used for beef stew? Keep in mind "these 3 things", the beef is soft and rotten, juicy and tasty

Beef is nourishing and nutritious, and it is especially loved by men, women and children. And when it comes to the softest and most delicious way to make beef, it has to be beef stew. Many people like to eat beef stew but they don’t know what seasonings they should put in. Every time they stew, the meat will become dry and dry. Chai is hard to chew and not tasty, so what seasoning should be added to the beef stew to be soft and delicious, rich and juicy? Below, Lin Da will answer them one by one.

What seasoning is used for beef stew?

Beef stew should contain beer, black tea bags, hawthorn and tangerine peel. This way the beef can be soft and rotten, for the following reasons:

1. Adding beer can soften beef. Because beer itself contains more yeast and gas, and the beer has a low boiling point, it can fully generate bubbles to impact the beef during stewing, so as to disperse the beef meat and make it simmer faster, and the beef can be more easily eaten with juices and flavor. Thick and juicy

2. Adding black tea bags can also soften beef. Because tea contains more tea polyphenols, it has the effect of removing free radicals. When stewing beef, it can remove free radicals to make it more fragrant and soft. Black tea is used because the color is better, the beef stew has more appetite, and The smell of black tea is lighter and will not dilute the original taste of beef;

3. Adding hawthorn can also soften beef. Because hawthorn contains more maslinic acid, it can enhance the activity of proteolytic enzymes in the meat and help the protein and fat in the beef to be decomposed faster, so the beef can be stewed faster;

4. Adding tangerine peel can remove taint and relieve greasiness. Because the citric acid contained in the orange peel can soften the beef, and the taste of citric acid can relieve the greasy taste, so that the beef will not be greasy to eat, and the aroma of the orange peel can suppress the beef mutton taste and help the beef better flavor.

What three things should be kept in mind for beef stew?

Beef stew needs to keep in mind three types of softened meat, anti-greasy, and flavoring, which can be broken down as follows:

1. Softened meat is commonly used: hawthorn, black tea bag, beer, white vinegar, four types, the first three have already explained the principle before, and white vinegar has strong acidity, so adding a small amount can also help soften the beef, and stew soft beef faster. Degreasing effect;

2. Commonly used anti-greasy products: tangerine peel, cooking wine, rice wine, and white vinegar. The principles of tangerine peel have already been explained. Cooking wine and rice vinegar both use alcohol to reduce the greasy taste and enhance the fragrance. White vinegar is acetic acid to mask the greasy taste;

3. Commonly used flavoring products: 5 kinds of onion ginger, pepper powder, dark soy sauce, coriander, and chives. Onion and ginger dark soy sauce is the main ingredient for flavoring. The dark soy sauce can be added to the two, and pepper is To remove the fishy, ​​and coriander, chives need to be added to the final fragrance to have a good effect.

Cooking tips for "beef stew":

(1) It is best to choose the sirloin part when stewing beef, so that the beef is more resistant to stewing and not easy to stew.

(2) When stewing beef, the salt must be added last, and it is best to add the best when collecting the juice, so that the beef can be thickened and flavored with the soup. On the contrary, if the salt is added too early, the beef will seep water and meat quality due to salt. Tight, it will be difficult to simmer until tender.

(3) When stewing beef, it is recommended to chop the pieces and soak them in white vinegar water for 2 hours to remove blood water, or blanch the blood in a pot under cold water to remove blood water. When the blood is removed, the meat of the beef is stewed because there is no blood water, so the capillaries are unobstructed. At the same time, the foot soup becomes softer and tenderer, and the taste is soft and juicy.