In the vast world of Chinese cuisine, beef has always been loved by people for its unique taste and nutritional value. However, when stewing beef, sometimes the meat is woody and chewy, which not only affects the taste of eating, but also reduces the nutritional value of beef.
So, how can you make the beef soft and fragrant and sliced during the stewing process? The answer lies in those humble spices.
First of all, the first spice we want to mention is the grass fruit.
When stewing beef, grass fruit can play a role in relieving oiliness, removing odors and fishy odors. The beef itself has a certain fishy smell and greasy feeling, and the special ingredients in the grass fruit can effectively neutralize these undesirable tastes, so that the fishy smell of beef is neutralized and the greasy feeling is reduced. At the same time, the grass fruit can also increase the flavor of the meat, making the stewed beef more delicious and delicious.
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Next up is cloves.
When stewing beef, the penetrating power of cloves is able to quickly penetrate into the fibers of the beef, increasing the flavor of the beef. At the same time, cloves can also remove the fishy smell and odor of animal ingredients, making the taste of beef more pure. During the stewing process, the cloves and the fishy smell of the beef collide and merge with each other, resulting in a unique aroma that will leave people with endless aftertaste.
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Let's talk about hawthorn.
When stewing beef, hawthorn can play a role in removing odors, improving meat quality, and promoting ripening. The acidic substances in hawthorn can neutralize the alkaline substances in the beef, so that the fishy smell of the beef is neutralized, and at the same time, the meat quality is improved, making the beef more tender. In addition, hawthorn can also promote the maturation of beef, shorten the simmering time, and allow the beef to reach a soft and fragrant taste faster.
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The last thing to introduce is the white cardamom.
When stewing beef, white kom can add to the spicy flavor of the beef, giving it a more unique taste. At the same time, white cardamom can also remove fishy and peculiar smells, remove oiliness and greasy, and make the taste of beef more refreshing. During the stewing process, the aroma of white cardamom collides with the fishy smell of beef, resulting in an intoxicating aroma that will increase your appetite.
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So, how should these four spices be used together when stewing beef?
Generally speaking, we can add the appropriate amount according to the fishy taste of the beef and the preference of personal taste.
If the fishy smell of beef is strong, you can increase the amount of grass fruit and cloves in moderation;
If you like beef with a fresher taste, you can increase the amount of hawthorn in moderation;
If you prefer beef with a richer texture, you can increase the amount of white cardamom in moderation.
At the same time, during the stewing process, it is also necessary to pay attention to the control of heat and the grasp of time to ensure that the beef can fully absorb the flavor of the spices and achieve a soft and fragrant taste.
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When stewing beef, the problem of meat quality and chewiness can be solved by adding an appropriate amount of spices such as grass fruit, cloves, hawthorn and white cardamom. These spices can not only remove the fishy smell and peculiar smell of beef, but also increase the aroma and taste of beef, making the stewed beef more delicious, soft and fragrant.
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At the same time, it is also necessary to pay attention to the control of heat and time during the stewing process to ensure that the beef can fully absorb the flavor of the spices and achieve the best taste effect.
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