炖牛肉（Stewed beef）.doc

炖牛肉（Stewed beef） How do you stew beef? Boiled beef, in order to make the beef stew quickly, stew rotten, plus a small amount of tea (about a pot of tea amount, wrapped in gauze) cooked with, the meat will soon rotten and fresh flavor. When cooking beef and other tough, hard meats and game poultry, add vinegar to soften it. Some people think that stew beef, delicious, not good 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. Meat selection: the average person always buys some red meat to cook beef stew. In fact, this class is suitable to stir. Such as food, the meat is technician chai. 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 (with no meat, the pot is not restricted), put the amount of mayonnaise, commonly known as the base (500 grams, 50 grams of meat sauce), stirring with chopsticks to open, this sauce sauce foam float, sink strainer fishing net slag skimming foam, to ensure the broth without mixing color. The soup can not use soy sauce, because soy sauce contains bitter sugar, add soup after boiling, the broth also slightly bitter taste, cooked meat in the shade. The soup to add a foot, not half-way Tim water. If the soup is not enough, only heating water or boiling water, do not add cold water or boiling halfway, meat encount