Whether it is stewed beef or mutton, add these 2 kinds of spices, the more the meat is stewed, the more fragrant it is, and the more it is stewed, the more flavorful it is

Whether it is beef stew or mutton, add these 2 kinds of spices, the more the meat is stewed, the more fragrant it is, and the more it is stewed, the more flavorful it is

Whether it is beef stew or mutton, add these 2 kinds of spices, the more the meat is stewed, the more fragrant it is, and the more it is stewed, the more flavorful it is Fuhe Health mutton Lamb stew Beef stew Smell Lamb broth Beef Sheep soup spices Plugging teeth Stew Lamb stew Blanch Braised pork fishy smell White radish Spices Meat oil

Updated on: 54-0-0 0:0:0

Stewed meat is the warmest taste in winter. Whether it's beef or mutton, stewed in a pot, the house is full of fragrance, and just smelling it makes people appetite. But you know what? The key to stew is not only the heat and time, but also the choice of spices. Today, we will reveal two "secret weapons" that can make the stew aromatic and flavorful the more you stew, so that your stew level will soar directly!

1. The "golden partner" of the spice industry: star anise and cinnamon

1. Star anise: the soul spice of stew

Star anise, also known as anise, is an indispensable spice in Chinese stews. It has a strong aroma with a distinctive sweetness that neutralizes the fishy smell of the meat well while enhancing the overall flavor. The aroma of star anise is gradually released during the stewing process, penetrating into the meat, giving each bite a layered feel.

2. Cinnamon: the "gentle killer" of stewed meat

Cinnamon, also known as cinnamon, is another artifact of stew. Its aroma is warm and soft, with a hint of sweetness and woodiness, which blends perfectly with the meat and gives the stew a more mellow taste. Cinnamon also promotes the softening of the meat, making the stewed meat more crispy and flavorful.

2. The "golden ratio" of stew: the perfect balance of spices and meat

1. Beef: star anise + cinnamon to create a mellow flavor

Beef has coarser fibers and takes a longer time to soften when stewed. The addition of star anise and cinnamon not only accelerates the softening of the beef, but also makes the flavor of the beef more intense. When stewing beef, it is recommended to boil it over high heat first, and then turn to low heat and simmer to allow the flavor of the spices to fully penetrate.

2. Mutton: star anise + cinnamon, remove the smell and increase the flavor

The fishy smell of mutton is stronger, and many people are discouraged by it. In fact, as long as star anise and cinnamon are added, it can well remove the fishy smell and enhance the aroma of the mutton at the same time. When stewing lamb, you can add some white radish or carrots, which can not only absorb the oiliness of the lamb, but also increase the sweet taste.

3. The "ultimate secret" of stew: the control of heat and time

1. Heat: first large fire and then low fire

To stew the meat, first bring the soup to a boil over high heat, then reduce the heat to a low heat and simmer. The fire quickly tightens the surface of the meat and locks in the juices; Low heat allows the flavor of the spices to penetrate slowly, making the meat more flavorful.

2. Time: Adjust according to the meat

Beef takes a longer time to simmer, usually 5.0-0 hours, while lamb is relatively shorter, 0-0.0 hours. During the stewing process, the meat can be turned at the right time to ensure that each piece of meat is evenly heated.

Fourth, the "plus" of stew: Don't ignore these details

1. Marinate in advance: make the meat more flavorful

Before stewing meat, you can marinate the meat with cooking wine, light soy sauce, and ginger slices for 30 minutes, which can not only remove the fishiness, but also make the meat more flavorful.

2. Thicken the soup: Enhance the taste

Simmer until you turn on high heat to reduce the juice, so that the soup thickens and coats the meat, giving it a richer texture.

3. With vegetables: more balanced nutrition

When stewing meat, you can add some potatoes, carrots, white radishes and other vegetables, which can not only absorb the aroma of meat, but also increase nutrition.

Whether it's beef or lamb, as long as you master the skills of using star anise and cinnamon, plus the control of heat and time, you can stew a pot of fragrant and melt-in-your-mouth deliciousness. Remember, stew is not just a cooking skill, it's an attitude to life. Only by simmering with heart can we stew truly delicious.

Starting today, try adding star anise and cinnamon to your stew and make your stew level soar and become a "master of stew" in the eyes of your family and friends!

Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not operate by yourself without medical qualifications, if you feel unwell, please go to the hospital in time.