The practice of home-cooked braised pork

How to stew meat at home? Seven tips for cooking beef stew at home;

1, cut the meat bigger. Beef contains fresh nitrogen-containing substances which are soluble in water. The more meat is put in the stew, the stronger the flavor of the broth will be, and the flavor of the meat pieces will be relatively weakened. Therefore, the meat should be cut properly to reduce the escape of fresh substances in the meat and make the meat taste more delicious than small pieces of meat;

2. Don't always cook with strong fire. Because, first, the meat meets intense high fever, the muscle fiber hardens, and the meat is not easy to boil;

3. It is best not to open the lid often when stewing, which will not only cause temperature changes, but also the aromatic substances in the meat will evaporate with the steam during intense cooking, which will reduce the fragrance;

4. In the process of stewing, it is best to add enough water at a time and less water. It is best to let the water overflow slightly, so that the beef soup will taste more mellow in the end;

5, to add water, it is best to add boiling water. Beef contains a lot of protein and fat. It's cold, the temperature of the soup changes, the protein will solidify, and the surface gap of the meat bones will shrink, which is not only difficult to burn, but also reduces the umami flavor, so you can only add boiling water;

6. Don't add salt too early. Adding a little dried hawthorn slices and vinegar to braised beef can make the meat stew easier.

7. One of the best partners of beef is onion. Adding a little onion to cook together can not only remove the fishy smell of meat, but also make beef more delicious.

Homemade menu

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A complete collection of beef practices

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Food question and answer

Dear chefs, I want to learn Muslim braised beef restaurant.