Stews and fragrant mellow and putrid tiny know-how

Beef stew beef stew recipe, you should use hot water, not use cold water because hot water can be rapidly solidified surface proteins of beef, the meat of amino acids to discourage the wastage of to reserve meat fresh. Stir to boil, remove the stopper to remove the smell of stew for 20 minutes, and then ticketed in like of Wei Huo, the noodles on the oil polished to retain a definite temperature in order to play the role of stew. In the cooking process, salt to put the late, add a little water to the first, if base too little water, water should be added.

stew the day ahead, first with the mustard on the meat surface erase, rinse with cold water before the stew, not only adult faster,GHD IV Salon Straighteners, and meat is tender. A small amount of tea leaves wrapped with gauze and put it into the oven with the beef with stew, cooked meat is not only quickly, but tastes fresh.
add some wine or vinegar (in 1 kg of beef, put 2 to 3 tablespoons wine vinegar or 1 to 2 tablespoons of the ratio of) beef stew, make the meat more Ruannen.
apt put some of hawthorn in beef or a few slices of radish, cooked meat tin be made fast, and can obtain rid of smell.



pork stew pork prescription nutritious and delicious with the characteristics of good cooking raw matters. Pork stew recipe for good family cooking, there are three:
1, the pieces must be mow bigger. Pork including water-soluble nitrogen material was fresh, stewed pork unlocked extra broth extra concentrated flavor, the smell of meat will be relatively Dodge, so stew meat hack too large to be appropriate more, in mandate to depress the meat was fresh material to escape, so a small piece of meat than fresh meat.

2, not to stir drastic boil. The first pieces encountered because of the rapid high fever, muscle fiber hardens, cut in pieces ashore the hard boiled; Second, the aromatic substances in meat when cooked with the fierce climate evaporates the water, so fewer flavor.

3, in the stew, the little water to make soup ripe.
stewed pork, do not stir the fire an crisis, the meat will be tight together. If the stew when you put a little hill or a few slices of radish plants, meat stew can quickly get Sulan. Salt to put too late, or otherwise difficult to rotten meat.
stew in the process, the half-way do no add water, or coagulation of protein by the cold first and foremost, so namely the composition of meat or bone hard exudation.


reason because savory meat, for meat was delicious with substances, such as: glutamic mordant, amide, inosinic acid.
in the stew, if you want to make Flavored tasty, the meat should be cooked slowly into the cold water using agreeable heat.

because the meat was cold Shui Zhurou grant more infiltration of fresh material to the soup, so Flavored tasteful, but the meat badly. If you want to make the meat tasty, the meat should be cooked in hot water. After the meat exposed to heat, the surface protein coagulation quickly, so that fresh material into the soup was empty of, and accordingly more meat even more delicious.


lamb stew recipe lamb stew meat biggest vantage is that either can soup. Cooked meat soup, a very high level of nourishment, is maintaining the body the best. Moreover, the lamb behind stewing system, the more Shulan, fresh, effortless to digest. If the stew, when coupled with the appropriate medication or nourishment can melodrama a complementary role in the food, tonic effect will be even greater. If Angelica mutton soup,GHD Hair, mutton soup Lycium, Astragalus mutton soup, mutton radish soup, mutton soup, mutton soup trotters are in this species.

winter, many people favor to eat Guozi mutton, which is a kind of lamb stew. Do not eat too anxious, but we must assure that the meat Dunlan, Dunshu, or raw lamb and Clostridium butyricum in? Spore bacteria can not lightly be gastrointestinal digest and digestion,GHD Hair Straightener NZ, food will lead to limb weakness. Cooking lamb, beef and pork have a tip, that is, This is because, in the cook (stew) mutton,GHD Precious Gift Set, put them in a large white radish, turnip drill several Yan Er, can smell the smell of mutton lamb removed.

fresh mutton (or lamb rib meat) cut blocks, green Luo Buqie hob, (be sure to only delicious radish), wash into the water after boiling cuts of meat, the water should not have lamb, to the floating bubble, drop a small amount of vinegar Qu Xing, put the light blue sections, ginger,GHD Carry Case & Heat Mat, pepper and amount (peppercorns taste better), not fresh wolfberry, simmered Dunlan; period cut into the green radish, put a small amount along to personal favorite parsley, until soft when cooked carrots, into the amount of salt.

Note: If you purchase cumbersome smell of mutton, can add a small amount of orange peel.

housewives must see: stew cooking tips
increase stew lamb, beef and pork have a tip, that is, This is because, in the cook (stew) mutton, put them in a large pearly radish, turnip drill several Yan Er, can smell the smell of mutton lamb removed. To make beef stew quickly, too wrong stew, beef pot to put some tea, will soon be able to beef boiled. Tea is approximately the amount of a pot of tea, mantled with gauze and put it into beef stew pot and cook.

meat in the stew, not stir boiling, salt should not be placed also early, not to add water in the navel. Pork stew over cheap heat, put a few hawthorn, rotten meat, not merely faster, but likewise by fresh.

U.S. meat soup with water stress,GHD MK4 Gold Straighteners, experienced chefs in a soup namely normally to add a little cold water and slowly boil. If at first work out into the boiler because the hot water or boiling water down the meat's surface suddenly encountered lofty temperature, the outer layer of the meat will soon coagulation proteins, making the inner layer of the protein can not be fully dissolved into the soup, so out of the soup boil how not fresh, but the taste of the meat is very delicious. Therefore, to make the meat taste delicious, it is essential to cook the meat in hot water.

and whether you ambition to make the broth delicious, the meat can be cooked slowly in chilly water. Soup, make a one-time add a mini chilly water, and seethe slowly warming stew, meat protein can be entirely dissolved into the soup, the soup ambition savor delicious.

In increase, the soup when it is inappropriate to salt, because salt water can make the meat came out very quickly, will scale up the protein coagulation, of the delicious soup.