How to make stew delicious?

When the meat is stewed, it smells like chewing wood, and the lean meat is stuffed between the teeth, which belongs to improper cooking. There are three problems in a link:

First, in all aspects, the pre-treatment has not been done well. There are two ways to stew meat, clear stew and cross stew. Stewing means putting the meat directly into the stew pot until it is cooked; Cross stew is also called mixed stew. Boil or stir-fry the meat before stewing. Stewed meat must go through the processing procedures such as acid removal, blood removal and cleaning before it can be put into the pot for stewing. Cross stew needs to be blanched to remove blood, stir-fried and fragrant, and then stewed in a pot.

In the second aspect, the conditions for entering the stew pot are uncertain. Stewed meat has two purposes: eating meat or drinking soup. For the purpose of eating meat, boil water to eat meat; Eat meat in cold water for the purpose of drinking soup. Cook the meat with boiling water, the protein on the surface of the meat will quickly solidify, sealing the water in the meat, and sealing the nutrients at the same time. The stew is delicious. Cold water meat is just the opposite. Stewed soup is delicious. Stews are boiled in water, added at a time, without water in the middle.

Third, the temperature is uncertain. In all stews, the basic essentials are to boil over high fire, skim off the floating foam, and turn to low heat for slow stew. Stewing time is the key. Chicken, duck, fish, cattle, pigs, sheep, old and tender meat, stew time is different, mainly by experience. If the time exceeds, it will be stewed and deformed, and the meat will be burned as firewood; There is not enough time, the soup is not fresh, and the meat is still firewood. The simplest test method is to grab a piece of meat and try it with chopsticks. It's easier to plug in Just turn off the fire and season.

Repeat key links: ① cleaning and pretreatment; (2) Grasp the consumption of cold water, boiled water, meat and water; (3) It is just right to boil the fire and stew it with a small fire.

Read the full text

Agreed 104

18 comments

bigbear0 1 18

watch out for

There are several reasons why meat is fat when stewed:

1. The stewing time is not enough, and the lean meat is not fully cooked.

2. Adding salt too early will cause too much water loss in the meat fiber. Bite it down and you will naturally get fat.

3. Adding cold water in the stewing process denatures the meat protein, which is not only difficult to cook, but also makes the taste worse.

4. frying for too long before adding water will also cause too much water loss in the meat, resulting in poor taste.

If you want to make the stew tender, you can generally take the following measures:

1. After the meat is cut, you can first blanch it with boiling water, skim off the floating foam, then take out the meat and fry it with some base oil for a while, and then you can get the oil. Pour the fried meat into boiling water while it is hot and start stewing.

2. Don't put salt too early. Putting salt too early will make the meat fiber lose moisture, that is, it is not easy to stew and tastes bad. If you want to make the meat soft and easy to rot, you can add some sugar or rock sugar. It can keep fresh and promote the rapid cooking of meat.

3. When stewing, after the fire is boiled, it is not advisable to turn to a small fire for too long. The small fire should be as small as possible, which is called slow fire. You can even control it to the point where you don't turn over. Compared with high-temperature stewing, low-temperature stewing can make meat taste tender and elastic.

It is forbidden to add cold water to the soup when stewing. Cold water will denature protein in meat, which will not only make the taste worse, but also increase the difficulty of stewing meat. If you really want to add water, you can add boiling water. If there is really no boiling water, you can use a spoon to add water from different places near the pot. The slower the better.

Finally, it should be emphasized that cooking is also a combination of science and art, which requires high practice. No theory can replace the combination with practice. Only by constantly exploring and trying in practice can we find the most suitable operation method.