Many people do not know how to make the meat cooked, rotten and tasty when stewing. In fact, this is a trick. When stewing meat, it must be ensured that the meat is stewed and stewed. Otherwise, the casein in raw meat is Clostridium is not easily absorbed by the gastrointestinal tract. Stewing meat seems simple, but if you do not pay attention to some details, it is prone to dry, odorless, chewy food. How can stew be stewed and juicy?
Whether it's pork, beef, or chicken, if you want to cook until it's soft and smooth and juicy, just keep an eye on the following tips and you'll be able to easily make a delicious, stewed pork stew.
Fresh meat tips
1, good taste
The ingredients will become soft and rotten after being boiled or stewed, so the main ingredients must not be cut too small to avoid becoming rotten after being boiled or boiled. This will not only affect the taste, but will also affect the sellers. The main ingredients should be cut into large pieces, and the side dishes must be shaped according to their needs.
2, hot and delicious
Hot bake can remove the impurities on the surface of the food, and it can make the surface of the foodstuff solidify first. During the process of braising or braising, it will not lose its umami taste. In addition, the food is first cooked until it is half cooked or fully cooked and then boiled or stewed, which also saves a lot of time.
3, add boiling water to tasty
When braised or stewed, be sure to add water in order to boil the ingredients into the ingredients. Braised or stewed in sufficient amount of water, cook until the soup is dry, so that the ingredients will taste delicious soup, will have soft and juicy taste.
4, plus cola and baking soda flesh softening
Both cola and baking soda contain carbonated ingredients that soften the flesh, and cola is suitable for stewed meats such as braised pork feet. Adding baking soda to hot ingredients can speed up the softening of ingredients.
5, cover and cook
In the process of braising or stewing, it is necessary to cover the lid and cook it with low heat so that the hot air inside the pan will not be lost. The circulation of convective heat can make the ingredients more soft and rotten.
6, a small fire slowly cook
Refrigerated or frozen meat If the fire is heated directly, it is easy to make the meat exogenously endogenous, and the moisture evaporates easily, so that the boiled meat will affect the taste. The slow-fired stew makes it possible to stew the marinade into the meat to make it tender and juicy.
Stew practice: red wine beef
Ingredients: burdock 300g, potato 2, 1/2 onion, 1/2 carrot, 3 garlic, 1 broccoli
Seasoning: Red wine 250cc, cream 20g, bay leaf 3, rosemary 1 teaspoon, a little black pepper, water 800cc, a little salt
practice
1. Wash the burdock and cut it into small pieces. Drain and rinse.
2. Carrots and potatoes are peeled and cut into hobs; garlic slices; onions are peeled and cut into chunks.
3. Add 1 tablespoon of salad oil to the hot pan, add burdock, cook in medium heat till color, then add carrot, potato, garlic, onion, saute and add red wine and water, add other seasoning after boiling. Ingredients, cover with a small heat and cook for about 25 minutes, then add hot cooked broccoli.
Tip: Let the sirloin's soft and tender tips, beef first fry over, can keep the gravy in the stewing process will not be lost, but also increase the flavor, and the red wine contains enzymes can also soften the meat, make the beef more supple.
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