When stewing beef, we should use hot water instead of cold 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.
When stewing beef, you can put a few slices of hawthorn into the pot, and then stew it slowly with low fire, which will make the beef crisp and delicious. In addition, when cooking beef, you should boil the water first, and then put the beef in the pot. This can not only retain the nutrients in the meat, but also taste particularly fragrant.
After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing.
In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water.
The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.
A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious.
Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender.
Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor.
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What kind of failed beef rice have you experienced before?