How to make stewed meat delicious and rotten? I checked it online and I also tried to make it, but the stewed meat is indeed delicious and rotten. I will share this method with everyone, hoping it will help you.

How to make stewed meat delicious and rotten? I checked it online and I also tried to make it, but the stewed meat is indeed delicious and rotten. I will share this method with everyone, hoping it will help you.

If you want to stew the meat sour and delicious, you just need to remember this method. No matter what meat is stewed, you can stew it sour and delicious. In fact, the solution is very simple. Three tips for stewing meat in our restaurant, especially the last one. As long as you learn to ensure that no matter what meat is stewed at home, there will be no firewood and fishy and cannot be chewed.

Method 1. Meats do not need to be blanched

Here I will dispel a rumor for you. Not all meats must be blanched. If they are fresh and unfrozen meat does not need to be blanched. We only need to put it in clean water and wash it 3 to 5 times, wash the blood water and stew it directly. If blanched, the meat will only become more and more stewed. If it is frozen meat, you need to put it in cold water and blanch it.

Method 2. The timing of adding salt is very important

Many of our friends, when stewing meat at home, because they were worried that the stewing meat would not taste good, they put the salt into the pot at the beginning. In fact, this method is wrong. You must wait until the refined salt is stewed. Add salt to the middle of the stewing, so that the meat can absorb the soup and then the salt will be inhaled, so that it will be soft and rotten and tasteful. If the refined salt is added at the beginning, the refined salt will first penetrate into the meat, and the meat will no longer absorb the soup, resulting in the bacon and meat being not delicious. Everyone must remember this.

Method 3. Be sure to add some hawthorn or lemon

stew beef, pork and mutton. These meats that are easy to make firewood should be added some hawthorn or lemon when stewing. Because the acidic substances in hawthorn and lemon can dissolve the fibers in the meat, so that they will not taste hot.

The natural fragrance of hawthorn and lemon can also remove fishy smell from meat. If these two things are not available, then we can add a little aged vinegar and white vinegar when stewing, and don’t worry about the sour taste when stewing, because the sour taste will be decomposed during stewing, so everyone must remember this trick.

At a very early time, my mother also said that when stewing meat, putting some small hawthorn will stew the meat very hard. Moreover, it is sold in hawthorn supermarkets, which are usually used to soak in water. You may be curious about what the principle is, because hawthorn contains a certain amount of lipase and hawthorn acid .

lipase in hawthorn can promote fat decomposition; hawthorn acid and other products can improve the activity of proteolytic enzymes. Because the main components of meat are protein and fat, the stewed beef is worse and easier to cook.

If you still don’t understand, just remember a little. No matter what meat you stew, add some hawthorn to the pot. The meat will rot like mud in 30 minutes and melt in your mouth!

or above is all the content of how to make stewed meat delicious and rotten. I also hope it can help you. Okay, let’s stop here today. Go and try it quickly. I believe it will help you solve this problem.