炖牛肉的方法（A method of stewing beef）.docVIP

炖牛肉的方法（A method of stewing beef） 1 beef stew tips. 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, salt should be put late, water should be added at a time, and if the water is found too little, should add boiling water. The day before the stew, first put the mustard on the meat surface and rinse it with cold water before the stew. This will not only ripen quickly, but also make the meat tender. A small amount of tea wrapped in gauze, put into the furnace, stewed with beef, meat is not only cooked quickly, but also delicate flavor. Add some wine or vinegar (1 kg of beef, 2-3 tablespoons of wine or 1-2 tablespoons vinegar), beef stew can make the 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 skillfully stewed beef. 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. Choose meat, people generally like to buy some red meat parts 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