Industry info 工业信息

Category:catering food

Question:
I love stew, that a piece of, eating Terrific! Now was not at home, and for a long time did not eat, so would like to learn to do something in their own … … please help me … …

Answer:
1, selected for good pork (with fat in the lean), cut into blocks, do not like the skin that can be removed (in principle on the skin).
2, leaving a few fat (and peeled small change) and the remaining copy the look with the boiling water (water and opening up the meat)
3, green onions, ginger, garlic, chopped back (love spicy food that can be prepared 1-2 red Pepper)
4, with the remaining few fertilizers that choke out the oil pan (Do not put vegetable oil), stir fry the meat into the Chao Guo.
5, so the meat out of oil, put a little sugar, add a little wine, add a little rotten milk, stir fry.
6, such as meat and juice color linked to enlarge after the material grains, a few peppercorns, add onions, ginger, garlic, peppers and put cinnamon, etc. (stew seasoning can also be placed directly). Note: Do not over-all kinds of seasoning.
7, Fang Xian Yan, soy sauce, add boiling water, Yan Guo meat, came alive again in these large segment and a few whole garlic, onions, slow Huodun (without lid), juice without the added water and simmer. Note: Be sure to add boiling water!
8,1,2 hours in the past you can pan the (meat must Dunlan paste).
characteristics: good-looking, delicious, Xie slander. . . . . .
————–
skills
say stew beef stew, it is best to use hot water, not use cold water, because hot water can make the rapid freezing of beef surface protein, preventing meat the loss of amino acids to keep meat fresh and delicious.
stir boiled, steamed 20 minutes, opened the lid to remove the odor, and then stamped in favor of Wei Huo, so that an oil slick on the soup to maintain a certain temperature, in order to play Braised role.
in the cooking process, salt should be placed no later than, the water should be one to add a little, if we find the water too little water should be added.
stew the day before the first wipe the surface with the mustard on the meat about, stewed meat with cold water before the wash, so that faster is not only cooked, but meat is tender.
a small amount of tea with gauze wrap and placed in the same furnace with beef stew, meat, cooked not only faster, but also taste fragrance.
add some wine or vinegar (by 1 kg of beef, put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar ratio) stew beef, make the meat more Ruannen.
put in meat or a few slices of radish a few hawthorn, and even if beef cooked quickly, and can dispel odor
———
lamb stew, the addition of some lemon slices taste better, put not fresh green beans, you can remove smell of mutton flavor. In fact, both beef and mutton in the pot with the Rolling pin even before it beat, burned to the water, when combined into 2-3 tablespoons of vinegar, all cooked much faster
stewed chicken: The chicken slaughter chickens prior to filling a spoon soy sauce or vinegar.
All Offers: How many pieces in the pot dates, you can except fishy, but also should Dunshu.
Of course, in addition to several approaches, it is indispensable to the

Cong Jiangsuan

Chinese:大哥大姐，小哥小姐，呵呵，怎么才能炖好肉呢？

类别: 餐饮食品

问题:
我爱吃炖肉，那种一块一块的，吃着好棒！现在不在家了，好久没有吃到了，所以也想自己学着做一下……请大家帮我一下……

回答:
1，选上好的五花肉（肥中带瘦），切成块，不喜欢猪皮的可去掉（原则上带皮）。
2，留几块肥的（去皮改小块），其余用开水抄一下（水开放肉）
3，葱、姜、蒜切好备用（爱吃辣的可备1-2个小红辣椒）
4，用留的那几块肥的呛锅出油（千万别放素油），放入抄过的肉翻炒。
5，等肉出油后，放糖少许，加料酒少许，加腐乳汁少许，翻炒。
6，等肉挂汁上色后放大料粒、花椒粒少许，加葱、姜、蒜、小辣椒，放桂皮等（直接放炖肉调料也可）。注意事项：各种调料不要过量。
7，放咸盐、老抽、加开水淹过肉，再放些大段葱和几个整蒜，慢火炖（不加锅盖），汁没了加开水继续炖。注意：一定加开水！
8，1、2个小时过去就可以出锅了（肉一定炖烂糊）。
特点：好看、好吃、解谗。。。。。。
————–
再说炖肉技巧
炖牛肉时，最好使用热水，不可使用冷水，因为热水可以使牛肉表面蛋白质迅速凝固，防止肉中氨基酸流失，保持肉味鲜美。
旺火烧开后，揭开盖子炖20分钟以去除异味，然后加盖，改用微火，使汤面上浮油保持一定温度，以起到焖的作用。
在烧煮过程，盐要放入迟，水要一次加足，如果发现水太少，应加开水。
炖肉前一天，先用芥末在肉面上抹一下，炖肉前用冷水洗掉，这样不仅熟得快，而且肉质鲜嫩。
将少量茶叶用纱布包好，放入炉中与牛肉同炖煮，肉不仅熟得快，而且味道清香。
加些酒或醋（按1公斤牛肉放2-3汤匙酒或1-2汤匙醋的比例）炖牛肉，可使肉更软嫩。
在肉中放几个山楂或几片萝卜，即令牛肉熟得快，而且可以驱除异味
———
炖羊肉时，加进一些柠檬片，味道更好，放上几粒绿豆，就可免去膻味。其实，无论牛羊肉在下锅之前经用擀面杖拍打，烧时往水里再加进2-3汤匙食醋，都熟得快多了
炖鸡肉：在宰鸡前给鸡灌一汤匙酱油或醋。
炖鱼：在锅中放几颗红枣，即可除腥，又宜炖熟。
当然了，除了以上几个办法外，葱姜蒜是少不了了