It's time to prepare for the Spring Festival, and the indispensable thing on the table is beef, but not everyone can do a good job of this beef, whether it is stewed beef or braised beef, it is a technical job, either stewed or meaty is not delicious.
Beef stew is a beloved home-cooked dish with tender meat, rich soup and nutrients. However, in order for beef stew to be delicious, in addition to the choice of ingredients and cooking skills, the use of spices is also crucial. There are three spices that are indispensable in the process of beef stew, each of which has its own unique role and is indispensable. This article will detail the role of these three spices in beef stew and how to use them correctly, making it easy for you to grasp the secrets of beef stew.
The first spice: white cardamom
White cardamom, also known as white button, is a spice often used in stewed meat. It has a strong aroma that can effectively remove the fishy smell of beef and suppress the fishy odor. When stewing beef, adding white cardamom in moderation can make the meat more delicious and the taste more delicate.
The amount of white camom used also needs to be precisely controlled. Generally speaking, the amount of 1kg of beef is about 1 gram of white cardamom. If used too much, it may cause the beef to have a bitter taste; If you don't use enough it, you may not be able to completely remove the fishy odor. Therefore, when using white cardamom, be sure to add the appropriate amount according to the proportion.
Hotspot Engine Project The second spice: grass fruit.
Grass fruit is a spice with a special aroma, which is often used in dishes such as stewed meat and braised meat. In beef stew, grass fruit can effectively remove the fishy smell of beef and reduce the greasy texture of the meat. At the same time, grass fruit can also increase the aroma of beef, making the taste richer.
In beef stew,The amount of grass fruit for 1kg of beef is about 2 (used to remove the seeds and leave the skin).。Grass fruit has a unique hungry aroma, and the seeds in it will cause the brine to be bitter, so be sure to remove the seeds when using grass fruit.
The third spice: cumin
Cumin is the seed of fennel seedlings, it has a very strong fragrance and characteristics, and it is also one of the "five spices" we commonly use, which has a significant effect on braised meat and cooking. When stewing beef, cumin can effectively remove the fishy odor and increase the flavor of the beef. It also adds flavor to the beef and enhances the overall taste.
The amount of cumin for 1kg of beef is about 4 grams. Cumin has a stronger flavor and may mask the umami of the beef itself if used too much. Therefore, when using cumin, be sure to add the appropriate amount according to the proportion.
In addition to these three core spices, other seasonings and spices can be added appropriately according to individual tastes and needs. For example, bay leaf, cinnamon, star anise, etc. are all common stew seasonings, and they can be used in combination with the above three core spices to further enrich the taste level and texture experience of beef stew. But be careful not to add too many seasonings and spices so as not to mask the umami flavor of the beef itself.
Stewing time and heat are also important factors that affect the taste of beef stew.
In general, the beef is boiled over high heat and then simmered over low heat until cooked through.
In this way, the beef can fully absorb the flavor of the seasoning and achieve the effect of flavoring.
At the same time, be careful not to over-stew the beef, lest the beef become too soft and lose its chewiness.
In conclusion, it is not difficult to make a delicious beef stew, as long as you master the correct cooking techniques and spice usage. With constant trial and practice, you're sure to become a master of beef stew and make your family and friends raving about your food!
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