炖牛肉诀窍（Stewed beef tips）.doc

炖牛肉诀窍（Stewed beef tips） 1 beef stew recipe Beef stew, should use hot water, do not use cold water, because hot water can make the beef protein surface rapid solidification, prevent the loss of amino acids in meat, keep the delicious meat. Stir boiling, opened the lid and simmer for 20 minutes to remove the odor, and then stamped, switch to micro, make soup oil to maintain a certain temperature, in order to play the role of stew. In the cooking process, the salt water into the late, you add a foot, if found too little water, boiling water should be added. The day before the first use of mustard in the stew, meat surface wipe, wash with cold water stew, not only cooked quickly, and fresh meat. A small amount of tea with gauze wrap, placed in the furnace and with beef stew, cooked meat not only faster, but also taste the fragrance. Add some wine or vinegar (1 kilos of beef put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar ratio) beef stew, can make meat more tender. Put a few slices of carrot hawthorn or even in the meat, beef cooked quickly, but also can get rid of odor. 2 chocolate beef stew Some people think that beef stew, good not to do. It is not difficult, are summarized as: the election of meat on the soup to wide, mayonnaise backing less salt seasonings; how much meat on proper heat. Suitable for beef stew to eat a lot of parts, such as tendon, waist, bow mouth, chest, outer ridge, accounting for about 70% of all beef parts. These parts are reinforced with leather, red and white, from the surface looks not beautiful, not popular with the customers, but if done properly, mature after the bulk meat is rotten and soft, delicious taste. Meat is selected, the whole first flush, remove surface dirt floating; wipe cut into walnut pieces, soaked in water for about half an hour to remove dirt, impurities in blood, remove and reserve, but avoid using hot water or boiling water tight meat, or change the old meat, not easy to stew. Soup: add enough warm water pot