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How to make the stew worse

1. The method of stewing meat quickly: before stewing the meat with ginger juice, marinate the meat with ginger juice for an hour, so that the meat can be quickly stewed, and the meat tastes very tender; when stewing meat with tea, add a pinch of tea to the spice bag, which will make the meat rot faster; when stewing meat without salt, add salt first, which will make the meat wrinkle and not rot, thus prolonging the time of stew.

2, pressure cooker stewing method: the use of pressure cooker can greatly shorten the time of stew. The pressure cooker increases the boiling point of the water by increasing the air pressure in the cooker, thus reaching a higher temperature and making the meat softer and rotten more quickly. When using a pressure cooker to stew meat, generally stir-fry the meat until it changes color, then add seasoning and water, cover the pot, set it to high pressure, and stew it for a period of time.

3. Add salt in the later stage: salt can accelerate the solidification of the protein contained in meat, making it difficult to cook, so salt should not be added prematurely. Put Hawthorn: when stewing, put a few slices of dried Hawthorn to make the meat rot faster. Boil water: if the stew needs to add water midway, be sure to boil water. Adding cold water will harden the meat. Stew over low heat: keep the boiling heat of water slightly boiling for the best.

4. To make the stew rotten, you can consider the following points: choose the meat suitable for stew: usually choose parts with a certain amount of fat, such as slow-stewed beef, pork shoulder and so on. Cut into pieces and taste: cut the meat into pieces, then marinate it and let the seasoning fully seep into the meat. Choose the right saucepan: it is best to use a thick-bottomed saucepan or pressure cooker to keep the meat moist and well-cooked.

5. Control the heat and time: the process of stewing needs to be simmered slowly, the heat should be moderate, and the time should be enough. Generally can use pressure cooker, casserole and other pots and utensils, stewing time can be between 1-3 hours. Slow stewing can gradually soften the fiber of the meat and gradually denature the protein, thus achieving the effect of tender and rotten meat. Add the right amount of liquid: the stew needs to add the right amount of water or soup to keep the pot moist.

6. To make the meat delicious and rotten, there are some techniques and steps to follow: choose the meat suitable for stewing: choose the meat suitable for stew, such as beef tendon, pork tendon, chicken leg and so on. These parts contain more collagen, which will make the meat more fresh and tender. Pretreated meat: before stewing, the meat can be cut into pieces and soaked in warm water for a while to remove blood and fishy smell.

How to stew meat to be tender and rotten

Adjust the heat: use a slow stew to keep the temperature in the pot stable, avoid water evaporation too quickly, and ensure that the meat can be heated evenly. Choose the right meat: choose the right meat according to the purpose of stewing. If you want to stew tender and smooth meat, you can choose parts that contain more connective tissue. Use ingredients or methods that soften the meat: add ingredients that help soften the meat in the stew, or add the right amount of acid when pickling the meat.

If you want the stewed meat to be tender and rotten, you need to pay attention to the following aspects: choose the parts suitable for the stewed meat: the stewed meat usually chooses sirloin, pig tendon, achyranthes and other parts. These parts contain more collagen, which will be released after stewing, making the meat more tender and smooth. Pre-treatment: before the stew, you can do some pretreatment to help the meat more tender and rotten.

Control the heat: at first, use high-temperature fast stew to make the meat scorched and tender, and then turn to low heat to simmer to make the meat more soft and rotten. Pay attention to adding water: in the process of stewing, make sure that the liquid is sufficient and add the right amount of water to keep the meat moist. Try using a pressure cooker: a pressure cooker can speed up cooking time and make meat easier to boil.

It takes some skill and patience to make the stew tender and rotten. Here are some ways: choose the parts that are suitable for the stew: usually choose parts with better meat quality with tendons, such as sirloin, pig's hoof, beef ribs, etc. First carry on the James water treatment: blanch the meat in hot water, which can remove the blood and fishy smell. Add seasoning: before stewing, you can marinate the meat with salt, light soy sauce, cooking wine and other seasonings for a while to make the meat more tasty.

Add salt after: salt can accelerate the solidification of the protein contained in meat, so the meat is not easy to cook, so salt can not be added too early. Put Hawthorn: when stewing, add a few slices of dried Hawthorn to make the meat rot faster. Hot water: if you need water in the middle of the stew, you must add hot water. Adding cold water will make the meat hard. Stew over low heat: it is best to keep the heat in boiling water.

Embellished with parsley to increase the color, flavor and flavor. Pay attention to preservation: the stewed meat is best eaten on the same day. If you need to keep the stewed meat, you should put it in a sealed container and store it in the refrigerator to avoid deterioration. In short, when stewing, we should pay attention to the selection of materials, slicing, deodorization, heat, time and other aspects, in order to stew ripe, rotten and delicious meat. At the same time, you can adjust seasonings and seasonings according to your own tastes and preferences to create your own special stew.

How to fix the stew of pork?

Pork stew is not rotten, we can soak in soda water, we can also add Hawthorn, tea and other items to the water, it is important to note that we can not use ice water or high fire to cook meat. Soak in soda water: don't rush into the pot after we cut the pork. You can soak in soda water for about two hours before steaming.

With the help of acid seasoning, some acidic seasonings can be added to the pork stew, such as cooking wine, vinegar, lemon, etc., which can help the pork to be cooked more quickly. But the addition of sour seasoning should be appropriate, too much will affect the taste. Fully soak the pork for a period of time in advance to make it easier to boil. The longer the soaking time, the better the softening effect. However, soaking for too long will also make the meat loose.

Use soda water to pretreat pork: cut the pork into pieces and soak it in soda water for about two hours. The purpose of this is to soften the fiber in the meat, making the meat more easily rotten when stewed. If there is no soda at home, you can use baking soda mixed with water instead, generally every 100 grams of meat with 1 gram of baking soda, avoid too much so as not to affect the taste of the meat.

If the utensils we use are not suitable, the pork will not be cooked, and the effect will be better if we use a pressure cooker. If the pork is not cooked well, it may also be because the meat quality of the pork is not fresh, and some pork is very difficult to boil. When cooking the meat, we can put some Hawthorn or orange slices in it, both of which can make the pork more crisp and soft.

What if the meat is always stewed?

1. Soak in soda water: don't rush into the pot after we cut the pork. You can soak in soda water for about two hours before steaming. Soda water can destroy the fiber in the pork, and then cook the meat is relatively bad, if there is no soda, you can also use baking soda to water. It should be noted that a jin of meat with 1 gram of baking soda is fine, with too much pork will be bitter.

2. Change the pressure cooker to stew: if it is not cooked in an ordinary iron pot for three hours, it is recommended to use a pressure cooker instead, stewing for about half an hour. The pressure cooker uses high pressure in the cooker, the heating temperature can reach about 120 degrees, and it is easier to stew the beef.

3. How to remedy the meat stew? after the meat is cut, don't rush into the pot. Soak it in soda water for about two hours. Let the alkaline substance in the soda water destroy the fiber of the meat, and the meat will be softer and tender. If there is no soda, you can also mix baking soda with water. Generally speaking, one jin of meat with 1 gram of baking soda is enough. If you put too much meat, it will be bitter. A few slices of dried Hawthorn can be added to the stew.

4. With the help of acid seasoning, some acidic seasonings can be added to the pork stew, such as cooking wine, vinegar, lemon and so on, which can help the pork to be cooked more quickly. But the addition of sour seasoning should be appropriate, too much will affect the taste. Fully soak the pork for a period of time in advance to make it easier to boil. The longer the soaking time, the better the softening effect. However, soaking for too long will also make the meat loose.