Every day, home from work, many families want to cook a pot of fragrance, whether it's red meat, roast beef or radish meat, which is the hard food they like. Many of our friends have experienced the same problem: onions, ginger and wine, the meat made out of the stew is either obscurous or unscathed; the spice grabs a large amount of it into the pot, and it is prone to bitterness, covering the scent of the meat itself; or the meat remains hard for an hour or two, the meat still leaves wood, the soup is sour and the rice is not enough。
In fact, the core of stew is never as good as the spices, but a small amount of precision, timing and alignment. Onions of ginger are essential to bottom-up, and common spices such as peppers and eight horns, if they control the number of grams and the order of the pots, so that the meat is broken off and the soup is thick enough to fill the bowls, not to grab the scent, but to remove it completely, as well as to stimulate the natural taste in the meat. Today we're going to start from home practice, and we're going to combine the scientific principles of food scintillation, and we're going to tear down the peppers, the correct eight-point method, and we're going to complete the whole stew process, so that the freshman can also make a complete failure. The usual home stew, from meat selection, pre-treatment, fragrance treatment, fire control to juice collection techniques, gives all the details at once, avoiding 90 per cent of the home stew error zone。
I. Why is it easy to roll over a car with a ginger stew
Many of the older people's stew habits have been stuck in the “three packs of ginger onions”, which, in terms of the bottom logic, solve only the surface problem and make it difficult to find a deep-seated solution。
The effective onions of ginger are ginger chimpanzee and garlic, which can volatilize some of the water soluble trimamine and formaldehyde in the early stages of high temperature, but after more than 40 minutes of cooking, ginger chimpanzee is decompositioned in large quantities, with a rapidly diminishing effect, and deep-rooted meat remains released. At the same time, onions are hardly ablaze, and fatty meats such as broccoli and oxen tend to get more and more greasy when they are eaten。
It is not enough simply to decomposed the meat by cooking, to destroy myostic fibres at high temperatures. In the case of meat, the adhesive platinum can be converted more quickly into a soft gel with the synergy of acidic environments and mild aromatics, with only onions lacking the flavour that can assist in softening meat and oily balancing, and ultimately with the triple problem of “woodwood, light soup, gas residue”。
The fragrance function in the stew is not “covering the scent” in essence, but rather creates a complex fragrance from inside to outside through the fragrance and reaction of the fragrance, while penetrating the fibre of the flesh. The green peppers and the eight horns, which are the two most mild and fragrances of the medium-sized stew, can make up for the short plate of ginger, which, if used correctly, will achieve one plus one。
Ii. Real fact and equipment of pieces and equipment
1. Eight horns (large pieces): the base of stew is saffron
The core fragrance of the occupant comes from the aroma ether, which is very permeable, combining it with pork, beef scabs, and protein decomposition, making it thicker and thicker. It fits almost all of the house's usual stew, and it's a sea needle in the spice mix。
Household safety quantity (per 1,000 grams of raw meat)
• skinned pork/brains: 1 (approximately 2 g)
• five flowers/cowling: 1 to 1. 5 (approximately 2 to 3 grams)
• lamb/heavy: half – one (avoid the smell of heavy perfume)
• iron: the total weight of spices does not exceed 0. 5 per cent/1 per cent of the food, and overdoses can release bitterin, resulting in black soup and hair
2. Precious peppers (predominantly): a tasting sauna device
The hydroxychlorine in red peppers not only brings light plaster, but also stimulates saliva and improves saliva, as well as the sense of smell, while decomposing the halan from fat oxidation; it is much more so and better suited to plaster stew, with red pepper preferred for home-based meat。
Household safety quantity (per 1,000 grams of raw meat)
• raw red fever/cooking: 10-15 (approximately 1-2 g)
• heavy halogen stew: not more than 3 grams
• cleaning of lamb, chicken soup: it can be reduced to 5-8, not even released
Iii. The correct pre-treatment and timing of the delivery of the eight-point cape of peppers (90 per cent of households are wrong)
1. Pre-treatment of spices: detoxification, dust removal, fragrance three steps
Dry spices, which are in the process of drying and storage, are accompanied by dust, eggs and raw bitter material, which not only do not smell, but also tends to cook more and more。
1. Dry-dry water: cold-pot little fire, one minute of precipitine and eight horns dry, and a little yellow-smelling immediately and not dry
2. Temperature water immersion: 10 minutes of immersion with warm water around 40°c, clean leaching, and a small amount of fragrance in soup after filtration of the foam water
Packing: packing the spices with a gauze bag to facilitate the extraction of the spices and to avoid mixing the scraps in the meat to influence the taste。
2. Order of delivery: phased, boiled first, bitter lateral
1. Sugar/silver phase: do not put eight horned peppers in the air immediately after the onions have exploded
2. Mid-term fragrance (before water turns to light fire): (a) red roasted stew, which is made hot and boiled with boiled water, which is then put into eight horns and pepper buns; and can be put in when fresh boiled after the roast
3. Post-incident stress (20-30 minutes before delivery): if the boiler is longer than 90 minutes long, it is recommended that the spice pack be recovered 30 minutes before the boiler is released so as to avoid the bitterness associated with the release of reckless herbic acid at an eight-point-long boil; the peppers are unsustainably boiled, and those who like the fragrance can be released 15 minutes before the boiler is released。
Iv. A gold mix of "gon onions plus eight horns" for different meats
1. Home-to-house meat / red pork (fat rather than greasy version)
1. Pre-treatment: cut by three centimetres of meat, one hour of cold water immersed in blood water, cold-watered pans with ginger chips, onions, salivating wine and water, freeing of the foam from which the warm water is washed
2. Decoration: less oil in the pot, more amber sugar in the ice cream, more flat in the meat, more ginger chips, more onions, and more glazed wine on the side of the pot
3. Cosmetic ratio (1,000 g meat): 1 octopus, 12 red peppers, cinnamon fractions (optional), 1 leaf (post)
4. Cooking: filled with enough water without meat, mixed with spice packs, slow cooking for 60-80 minutes with a small fire, 20 minutes before the boiler is released with salt, and lastly, with a big fire for juice, with soft meat, and with a very thick soup。
2. Creaming oxen/veal (soft decorated)
Cream of beef muscles, with a large number of conjunctive tissues, needs to be cooked longer, the spices restrained, and the emphasis is on the fragrance。
1. Pre-treatment: poaching of oxen, leaching of blood water, cold water with ginger onions, hot water wash
2. A fragrance ratio (1,000 grams of oxen): 1 in eight, 15 peppers (screeched in bag) with two slices of dryed mountain to help soften the meat
3. Cooking: casserole filled with hot water, roasted with beef, ginger onions, spice packs, slow cooking of 90-120 minutes of light fire, drying of water in the middle, salting of the pot 30 minutes before it comes out, white radish, smelting of soup and rotting of beef。
3. Radish lamb stew (to fragrance)
The fragrance of lamb is derived from the fatty acid of the chain, the reduction of the eight corners and the assistance of the peppers and fragrances。
1. The fragrance ratio (1,000 grams of lamb): an eight-and-a-half piece, 10 peppers, with 1 small piece of white tatter, and 1 small piece of leather (depression)
2. Cooking: after the lamb is sprouted with ginger onions, fragrance packs and radish, for 60 to 90 minutes, with less salt for the entire journey, with white pepper before the boiler, with fresh soup and no smell of stale。
4. Roast chickens/tenchbones (sweet taste)
The chicken and the chopbone are so full that the spices are so simple that they are used only to help with: 1,000 grams of food, eight-and-a-half centipede, eight slices of pepper, and then the spices are cooked up and the sweet soup is preserved for the elderly and the children。
V. Seven critical physical details of stew without wood and soup thickening
1. Meat selection techniques: meat stew is preferred to the parts of the band (five flowers, calves, lambs), and pure meat is easy to produce wood; meat cut in reverse to the texture and undermines fibre resilience
2. The principle of watering: cold water, cold water, boiled meat, cold and hot alternations, failure of the protein of the meat to contract fast and the meat to become wood
3. The iron and water law: only boiled water, not cold water in the middle of the journey; enough water at a time, without food of about 2 cm
(a) fire control: the fire shall be reduced to a minimum as soon as the fire boils, and the state shall be maintained as “a little boiling and rolling”, which shall boil the meat and make the soup obscurous
5. Timing of salt: salt must be added 20-30 minutes before it comes out of the pot. Early salting can dehydrate mystic fibres and make the flesh hard to deliver wood
Juicing technique: those who like a thick soup, who spend the last 10 minutes on a fire, do not keep a lid on them, and moderate openings can volatilize excess water vapours and enrich the taste
7. Decoration of the carbs: do not open the caps immediately after the fire has closed for 20-30 minutes and continue to soften the meat using the residual temperature, doubling the odor effect。
Vi. The eight most vulnerable error areas for family stew (with corrective solutions)
1. Mistake 1: the more spices the better
(a) correction: rather than to a lesser extent, the total amount of spices is within 1 per cent, and heavy material only hides the scent of meat and brings bitter taste
2. Mistake 2: the spice is boiled from head to end
Corrected: hard spices (octopus) can last 40-60 minutes and peppers, fragrance leaves will be released or recovered midway
3. Erection 3: cold-watered meat
Correct: the meat has failed in cold condensed water and must be watered
Zone 4: salt, soy sauce at the outset
Corrected: early high osmosis pressure delays the dehydration of the meat and wood
5. Erection 5: cold water after plating wash
Corrected: cleaning with warm water to avoid sudden cold and hard meat
6. Error area 6: purchase of a particularly bright octagon
Correct: select eight corners of natural tan and full fruit to avoid sulfur fumigation
7. Erection 7: precious peppers thrown directly into the pot and not processed
Corrective: use after dry or immersed and release more perfume
8. Mistake 8: cooking the whole of the stew
Correct: the slow stew of the fire is at the heart of the rotten soup, which only boils the soup and the old meat。
Vii. Accompanying the next steps: home warmer and more aroma options beyond the eight-point cape
If you want to make the flavor more layered, and you don't want to repeat it, you can mix it in small amounts (1,000 grams of meat as a benchmark):
• subsection 1 of leather: depuration and grease, suitable for fatty
• two sheets of mountain drying: acid-aided softened glue protein, suitable for old beef
• spectrum 1-2: fragrance, 15 minutes before coming out
• a small fragrance: suitable for cattle and goats
All combinations follow the fragrance logic of the "agents of the king": eight horns to the lord, peppers to the ground, and a few other spices to the ground。
Viii. Nutritional pastors who usually cook
According to a study by the xinjiang division of the chinese society for food science and technology, the rational use of natural spices, which not only replaces some of the saline odours, such as salt and sauce, but also helps promote the digestion of fats; the cooking process is sufficiently heated to effectively kill microbes, while the meat vitamin b is more easily absorbed by the human body; however, the spices contain a small amount of volatile irritating substances, and the stomach-sensitive population, pregnant women, infants and young children suggest that they be as light as possible, with less use or less use of falconium and heavy spices。
End
The stew is a warm memory engraved in chinese kitchens, a good pot of meat, which does not require expensive sauce, but only takes care of every little detail. A lot of friends share their family's ancestral recipe for stew. What spices do you like to cook? Do you have any culinary tricks? Welcome to the comment section to share the taste of meat stew, so that we can all make our own family's good taste of meat soup
