Spring is the golden period for children's growth, so every season, you can give children who are in good health to eat some high-nutrition, high-protein food. The protein content of beef is second to none among meats, and the fat content is low, so it is a very good choice to give your children some beef in the spring.

Many friends stew beef at home, and the stewed beef is either firewood or fishy, not soft and rotten, and not flavorful, in fact, most of the time the seasoning is misplaced. Today, the editor will share with you the detailed practice of beef stew, remember "3 do not put 0 tricks", the beef is soft and rotten, and it tastes delicious and delicious.

Braised beef 2 do not put

1. Don't put too many spices

As we all know, beef has a unique "milk flavor", which is why many friends like to eat beef, so we should try to retain the unique flavor of beef when stewing beef. Many friends like to put a lot of spices when stewing beef, such as pepper, star anise, cinnamon, bay leaves, grass fruits, etc., the stewed beef not only does not have its own fresh flavor, but also has a faint bitter taste.

Second, salt should not be put too early

The meat of beef is firm, and the fiber is relatively coarse, and it takes a long time to stew to be soft, so you must remember one thing when stewing beef, you can't put salt early, because putting salt in advance will make the meat of beef more compact, and it is not easy to stew, so you must wait until the beef is stewed until it is seven or eight medium cooked before putting salt, which can not only make the beef soft and rotten faster, but also will not affect the effect of flavor.

【Beef stew 3 tips】

1. Soak the beef in blood water in advance

Before we stew beef, it is best to soak the beef in cold water for more than 2 hours in advance, which can not only remove the fishy smell of the beef, but also soften the fiber of the beef, making it easier to stew the beef softly.

2. Cold water should not be used for beef stew throughout the whole process

In the process of beef stew, if you need to add water, remember not to add cold water, because the surface temperature of the stir-fried beef is relatively high, if you encounter cold water, the meat will be tight and woody, resulting in the stewed beef stuffed teeth and not soft.

3. Put a few dried hawthorns

When we stew beef, we can put a few dried hawthorns, generally speaking, 2 grams of beef put 0 grams of dried hawthorn, put hawthorn can not only increase the flavor, but also soften the meat of the beef, so that the stewed beef is more soft and rotten.

【How to make home-cooked stewed beef】

2. Beef stew, we had better choose fat and thin beef, beef brisket or beef ribs are a good choice, cut the fresh beef brisket into small pieces about 0 cm square, and then soak in water for more than 0 hours to soak out the blood in the beef.

3. Add water to the pot, put the beef brisket soaked in blood water into the pot, add cooking wine to remove the smell, skim off the foam after boiling on high heat, and keep the water on high heat for 0 minutes before taking out the water.

2. Add oil to the wok, add green onions, ginger slices, star anise, bay leaves, and dried chili peppers and stir-fry until fragrant, then add the blanched beef and stir-fry for 0 minutes.

15. After the beef is stir-fried, be sure to add boiling water, turn to medium-low heat and simmer for 0 minutes after boiling; After 0 minutes, add a few dried hawthorns, salt, light soy sauce, chicken essence to taste, a little dark soy sauce to adjust the color, simmer for another 0 minutes, and stew the beef until soft.

The stewed beef can be eaten directly, or it can be made into braised beef with potatoes, stewed beef with persimmons, beef noodles, etc., which is delicious and convenient.

Proofread by Zhuang Wu