High-end ingredients often only need to use the most common cooking methods. - China on the tip of the tongue
Should beef be stewed with spices? It seems like a small pediatric problem, but I have spent a lot of energy to make an argument. Now I have made a special one, further demonstrated it with practice, and invited several gourmet friends to verify it on the spot. The result was a smooth passage, not only the beef stew without seasonings, but also without spices, and there were very few spices added to the whole dish, only green onions, black pepper crumbles and salt.
This is yesterday, there is a stew process, and the pictures in the latter chapter are taken casually. Unfortunately, the finished product was served, and there was no picture record of the meal, because it was not too late. Now there is time to write it down for all food lovers to discuss, if there is something wrong, please do not hesitate to teach.
<h1 class="pgc-h-decimal" data-index="01" > why do you have to spice stews? </h1>
Stew is "stewed meat", traditionally called "boiled meat", the meat is put in water to cook the cooking method.
The earliest boiled meat did not add seasoning, and it is estimated that at that time, I did not know what seasoning to add. As far back as the Neolithic Age, the ancestors knew that cooked meat was more delicious than raw meat because of the fire, and it was very fragrant, so they thought of making the meat cooked. However, there is no idea of making utensils, only to make full use of natural conditions, add water to the stone pit to put meat, and then heat the stone and throw it inside, so as to get the effect of boiling meat.
Later it progressed to cooking meat with animal skins. The skin of the beast, which was peeled off, was tied up in all four corners, and hung up, filled with water, and the meat was put in, and the fire was burned below, and cooked and eaten. After that, it was upgraded, inspired by clay sintering, and it was only then that clay pots were purposefully made, so there was the earliest stew pot.
For thousands of years, the pot for cooking meat has changed from clay pots to various pots today, pots and pans have developed rapidly, and the method of cooking meat has not changed. So far, the simple method of boiling meat in white water still continues, Xinjiang Inner Mongolia Qinghai-Tibet, almost all herders in pastoral areas, or the old method, large pot, large pieces of meat, white water, no spices, boiled in water.
But in the interior, I don't know when to cook meat with spices and many kinds. For example, beef stew, which was originally passed down from the pastoral area, was completely out of shape, and a lot of spices had to be added. Even family stewing, also learn the street restaurant liquor store method, to add more spices as a knowledge, without adding spices do not know how to do. Therefore, there are more than a dozen kinds of additions, less or less, onions and ginger are not counted, and the star anise cinnamon leaves can not be less.
<h1 class="pgc-h-decimal" data-index="02" > the boiling method of stew and marinade is confused</h1>
A brief review of our history of cooking meat. The recorded Meat Forest Wine Sea of the King of ShangSu is boiled meat in white water; the chef Zu Yiyin sublimated the stewed soup to the theory of governance, and the cooked meat did not add seasoning; the Zhou Dynasty in the Confucius era was still boiled meat in white water, and the cooked meat was eaten with sauce. Northeast China, Shandong and other places still retain this way of eating, beijing shabu mutton is also the same.
In the Song Dynasty, the "medicinal diet" line was popularized. This one is boiled meat with spices, which is originally intended to be a traditional Chinese medicine formula, stewing the broth into a tonic, eating longevity and strengthening the body. Representative is the mutton soup, which was originally the emperor who got up early to eat to relieve the hangover, and later passed out of the palace and evolved into a paste-spicy soup. Medicinal dietary practices also produce brine meat. By adding spices, using the respective properties of Chinese herbal medicines, combining with compatibility into agents, boiling out meat to have a flavor and antiseptic effect.
Because of the flavoring and antiseptic properties of spices, all meats of poor quality can be sublimated. For example, the water of cattle, sheep and pigs has never been on the table, because the quality of the ingredients is low. This is good, add a few spices, you can completely change the quality of the water, brine meat this method of cooking meat has been rapidly popularized, especially the grass-roots people are very fond of.
<h1 class="pgc-h-decimal" data-index="03" > must be good beef to avoid seasoning? </h1>
It can be seen that marinated meat is a branch of boiled meat, and it is also a major development of boiled meat. Until 40 years ago, our stew and marinade were still distinct and not confused with each other.
The change comes 40 years later. After the market was liberalized, the catering industry played the front and played the leading role, so the competition was fierce. The main market performance of fierce competition has two points: on the one hand, the dish reform has its own strange tricks, innovative dishes, improved dishes, private dishes, palace dishes, farmhouse dishes, only dishes that you can't think of, no recipes that the market lacks. On the other hand, thrift and thrift are too much, and they cut corners. Thinking of the method to shoddy, reduce the amount, the bowl of noodles, the noodles inside only enough to eat a bite, the price is still according to the large bowl.
Boiling meat and spices is what flooded during this period. Because you need to use bad meat, you have to cook it better than others. All kinds of fragrant meat essences were also developed during this period, and they were flooded, and the breakfast restaurant had to use a clear soup. As a result, all kinds of stews have become "spice meat" and "flavor meat", and if you want to eat a pure stew, you have to cook it yourself at home. However, after decades of ear-to-ear and eye-staining, now almost forgot the original cooking method, and with the practice of the rivers and lakes, spices are commonly used.
<h1 class="pgc-h-decimal" data-index="04" > stews don't need to be spiced</h1>
Because I went to the pastoral area several times and ate the original beef and mutton in the herdsmen's home, it caused reflection on the method of cooking meat and began to advocate the original cooking method. Later, he focused on stewed chicken, stewed duck, and beef stew, and also wrote articles to share here, which caused heated discussion. Among them, the beef stew, "Boiled Beef: Herders Boiled in White Water is better than the spices cooked in restaurants, does cuisine need to be redefined? The article, published on February 26 this year, has been 2.05 million shows, 93,000 reads, 458 comments, 826 likes, published for half a year, and is still pushing.
Illustrating a problem, people began to pay attention to the original simplicity of cooking, nostalgic for the original taste of the ingredients. Further, the jianghu pie has been fooled, and we all know that adding more spices and flavors is just to cover up inferior ingredients, not to make the dishes delicious.
Therefore, the research and practice in this area is conducive to helping everyone realize a fundamental truth:
What people should eat is the original taste of the ingredients, and the original taste of food is both a display of high-quality ingredients and a food that is in line with human health. The random addition of various spices and the abuse of flavor additives are what our cooking should abandon.
This passage is bolded on a separate line, because it is the focus of this article. The next section is the specific method of this beef stew:
<h1 class="pgc-h-decimal" data-index="05" > beef stew: boiled beef</h1>
In that Qingyun article, "Boiled Beef: Herders Boiled in White Water Are Better Than Restaurant Spices, Does Cuisine Need to Be Redefined?" In the 458 comments, there were few objections, most of them agreed, and they all agreed that good beef in pastoral areas could be cooked in this way, and beef in the interior, even problematic beef, could not be cooked in this way, and must be spiced, otherwise it would not be delicious.
It can be said that such a view is universal and is the result of years of market influence. In order to restore the practice of qing beef stew, the beef I used this time did not go to the Muslim store to buy, they are all slaughtered and sold, absolutely good meat. I deliberately shop online, of course, it is a verified online store, quality trust.
Wash to cut
Cut into large pieces
Cool underwater pot
Foam appears when the water boils
Quickly skim off the foam
Skimmed off the foam
Stewed well
After receiving it, thawed and washed, cooled the pot under water, and this pot was under 4 pounds of meat. Then boil to skim off the foam, the foam is completely skimmed and then turned to a low heat, the fire is so small that the soup noodles only flicker slightly, without adding a lid. It was cooked for 2 hours, and it became like this: the soup was very clear, the meat was very soft, the taste was very fragrant, and the pure beef aroma was pure.
That's the piece of meat
It's delicious if it's not seasoned
The process of cooking before eating is also very simple, but unfortunately it is a hand, did not shoot it, only by text restoration: 5 minutes before turning off the fire, add side dishes and salt, I use lettuce, cut diamond-shaped knife pieces. Then the pot is cleaned and prepared, put in a handful of green onions, freshly ground black pepper, first scoop a few large spoons of hot soup to boil, and then pour a pot into it and serve.
Friends brought good wine, better than my family's wine collection. In this way, the beef stew with fine wine, a meal of wind sweeps away the clouds, wine and vegetables are eaten clean, in line with the requirements of today's food conservation. These old and hungry people did not have to put forward opinions, otherwise they would not have been naked.
Practice has proved that the quality of the meat is not the main thing, of course, this time it is not bad meat. But many people dare not buy beef, sheep and pork online, not only will they think that the meat quality is not good, and even suspect that the meat is not real, is it beef? I've been asking this question a lot.
Appendix Reference Articles:
1. Boiled beef: Herders boiled in white water are more delicious than restaurant spices, does food need to be redefined?
2. Meat flavor or abuse, takeaway dishes hidden in the cat grease, how to distinguish between true and false meat?
3. Can you stew chicken soup with fresh stew? The trick turned out not to be difficult