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How can roast beef be soft and not firewood? Stewed over low heat for a long time, on the contrary, the meat becomes tight and tastes bad.

The heat is not under control. You can't cook beef over high heat. After boiling water, use low heat to simmer for a long time. Give me a specific example.

Boil water, stew beef stew will be stir-fried beef into the pot, add the right amount of water, bring to the boil, turn to low heat to simmer slowly. In the process of stewing, we can add some seasonings such as cooking wine, light soy sauce and soy sauce to increase the taste and taste of beef.

First boil over high heat, then simmer slowly over low heat to maintain the tenderness of the beef. At the same time, the cooking time should not be too long, so as not to overcook the beef. When stewing beef, add enough water to keep the beef moist. At the same time, appropriate amount of cooking wine, light soy sauce and other seasonings can be added to improve the taste and taste of beef.

Excuse me, when stewing beef, how can we make the meat softer and more delicious?

1. Hawthorn slices. In the beef stew, you can add some Hawthorn slices to the beef soup. Hawthorn slices have a very good effect, which can make the stewed beef taste soft and delicious. White vinegar.

2. In order to make the beef stew taste good, you need to master some cooking skills in addition to choosing high-quality beef. This article will introduce the production method of beef stew for you in detail, so that you can easily make delicious dishes that are soft and rotten to taste.

3. To stew delicious beef, choose fresh beef, cut into pieces and set aside. Add oil, spring onions, ginger and garlic to saute, then add beef to stir-fry, add cooking wine, light soy sauce, soy sauce and sugar to stir-fry well. Add enough water and simmer over low heat until the beef is soft and rotten. Season with salt and pepper.

4, beef stew is rotten and delicious, the trick is as follows: method 1: cut the beef into small pieces, marinate it with 1 spoonful of sugar for about 20 minutes, let the sugar molecules infiltrate into the beef, add some water to stir, as the sugar molecules infiltrate into the beef and absorb water, the meat slices will increase slightly, thus reducing the toughness and hardness of the beef.

How can beef stew not be made of wood?

1. When stewing, salt should be eaten when about 80% of the beef is hot, otherwise the essence and juice of the beef will be quickly lost and it will taste a little firewood. Stew beef should be stewed in hot water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.

2. How to stew beef and cut beef without firewood. When cutting beef, it should be cut against the grain and cut off the muscle fiber, so that it is easy to stew. Cut the beef into large pieces and soak it in clean water for 2 hours to soak out the blood and soften the meat. James water.

3. the method of beef stew is neither wood nor hard: choose the right beef, do not use James water, stew over medium and medium heat, add enough water at once, and add salt at the end. If you want to choose the right beef stew, it is best to choose beef with better meat quality on the front legs, rear legs or ribs.

4. Only hot water can be added, but never cold water. Because hot meat will tighten and harden immediately after it is stimulated by cold water, it is not easy to boil and firewood will be made. Salt can only be put in at last, at least until the beef can be penetrated with chopsticks, otherwise the beef will be hard and firewood easily.

5. First boil over high heat, then turn to low heat and simmer slowly to maintain the tenderness of the beef. At the same time, the cooking time should not be too long, so as not to overcook the beef. When stewing beef, add enough water to keep the beef moist. At the same time, appropriate amount of cooking wine, light soy sauce and other seasonings can be added to improve the taste and taste of beef.

How to stew beef without wood

water. After blanching water, you can add water to stew, remember to add hot water or boiled water, not cold water. The protein of hot beef solidifies quickly and does not break down into amino acids, which ensures that the beef tastes delicious. The amount of water should be added at one time, and adding water again midway will affect the meat quality. Seasoning.

To stew delicious beef, choose fresh beef, cut into pieces and set aside. Add oil, spring onions, ginger and garlic to saute, then add beef to stir-fry, add cooking wine, light soy sauce, soy sauce and sugar to stir-fry well. Add enough water and simmer over low heat until the beef is soft and rotten. Season with salt and pepper.

When stewing, salt should be eaten when about 80% of the beef is hot, otherwise it will quickly lose the essence and juice of the beef and make it taste a little firewood. Stew beef should be stewed in hot water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.

The key to making beef stew without wood lies in choosing the right part, mastering the heat and cooking time, and adding the right amount of water and seasoning. Beef stew is a delicious and nutritious home-cooked dish, but sometimes the stewed beef will taste firewood and affect the eating experience.

The method of beef stew is not firewood or hard: choose the right beef, do not use James water, stew over medium and medium heat, add enough water at once, and add salt at the end. If you want to choose the right beef stew, it is best to choose beef with better meat quality on the front legs, rear legs or ribs.

Ingredients: radish, beef. Ingredients: cooking wine, dried chili, ginger, garlic, beer, light soy sauce, tea bag, Hawthorn. Before the beef stew, what we have to do is to choose beef, beef stew usually uses beef tendon meat.