When stewing beef, my mother-in-law added these three things, and the beef was soft and rotten in 20 minutes, and all the ingredients were available.

When we talk about some ideas of the older generation, we often say "old ideas" disapprovingly. In fact, old ideas are also very wise, and sometimes they are really hard to accept, just like when my mother-in-law cooked beef stew the other day. I used to cook beef stew for at least two hours, but my mother-in-law used the rural method. When cooking beef, my mother-in-law added these three things, and the beef was soft and rotten in 20 minutes, and all the ingredients were available.

braised beef

Beef is a very common ingredient, which is not only nutritious, but also has no need to worry about getting fat, so it is loved by everyone. There are many ways to cook beef, such as fried beef, braised beef and steak. But the most classic way is to stew beef. Cooking is not complicated, but it is delicious and time-saving, and it is skillful. First of all, a key factor is whether the beef stew is soft and rotten.

braised beef

So why does beef have to be stewed soft and rotten? Not only for delicious food, the most important thing is that butyric acid and Bacillus in beef are easily absorbed by the stomach only after the beef is completely cooked, otherwise the nutritional value will be wasted. But it is a waste of time to stew beef for two hours at a time, so today I will share with you the indigenous beef stew that my mother-in-law has used for 50 years. As long as you add three things that everyone has, the beef will be soft and rotten in 20 minutes. Let's have a look.

braised beef

braised beef

food

500g of beef, 20g of tea 10g, 20ml of white wine, 3 hawthorns, seasoning packages (2g of pepper, 2g of star anise 1, 2 slices of fragrant leaves, 2g of cinnamon, 2g of clove, 5g of tsaoko 1), 5g of soy sauce, 3g of soy sauce, 2g of salt, an appropriate amount of onion ginger and an appropriate amount of dried pepper.

working methods

1. Wash the whole piece of beef, put it in cold water in the pot, add cooking wine and ginger slices, blanch for 2 minutes, skim the floating foam after the beef changes color, and wash it for later use. Boiling whole beef in a pot can reduce water loss and avoid stewed beef dry wood.

Beef blanching

2. Add a proper amount of water to the casserole, and after boiling, transfer the blanched beef to the casserole, then put the tea into the seasoning bag and pour it into the pot together with white wine, hawthorn, soy sauce, salt, onion ginger and dried pepper (optional). After the fire is boiled, turn to low heat and stew 15 minutes, a total of * * * only. Tea, white wine and hawthorn are the magic weapons for beef stew to soften quickly. These three things can quickly soften the meat quality of beef, and accelerate the maturity of beef while ensuring its delicious taste.

braised beef

You can turn off the soup and cook it in 3.20 minutes. The beef stew mother-in-law added these three things, and the beef was soft and rotten in 20 minutes. Every family has ingredients. Try next time.

braised beef

skill

1, if the beef stew tastes good, the selection of ingredients is also very important, and the beef is preferably fresh brisket.

2. After the liquor is boiled, the alcohol will volatilize, which will not affect the taste of the stewed beef, and will leave a faint grain flavor to make the stewed beef more delicious.

Beef brisket meat