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Preparing stewed meat, adding cold or hot water, many people do this wrong, causing the meat to lose its flavor

meat store is a familiar way in family meals. Stewed meat has a soft, fragrant, greasy taste, the fat is clear, and it is extremely delicious to eat. Braised meat is very simple and rustic, but some people still don’t understand why meat store not tasty, meat is not tender.

The chef shared one of the most important steps when meat store is to add water. The water will help keep the meat tender so it doesn’t burn during the process meat store.

Cooking stewed meat, adding cold or hot water, many people do this wrong, as a result of which the meat loses its taste - photo 1.

However, the water property when meat store Very important as both hot and cold water affect the taste of the dish. So when adding water to stewed meat, hot or cold water is delicious, please refer to the cook’s method below:

– Bacon

– water colour

– fish sauce, salt

Cooking stewed meat, adding cold or hot water, many people do this wrong, as a result of which the meat loses its taste - photo 2.

meat store should choose pork belly

path meat store:

First of all, you need to remember that stewed meat should choose pork belly. This is the perfect type of meat to keep as there are many layers of fat and lean, alternating, the meat is tender when stewed, the fat blends into the lean meat giving a greasy but not greasy feel, very tasty.

When buying pork belly, however, only the lower part should be chosen, which has about 5-7 layers of meat and fat alternating. In this part of the meat, each layer of fat and lean meat is very evenly distributed, the meat is relatively tender, so it will not get sick when eaten.

Not only does it look beautiful because the fat and lean layers are evenly intertwined, this bacon also tastes delicious, the meat is soft and fatty. This part of the meat is best for storage.

Preparing stewed meat, adding cold or hot water, many people do this wrong, as a result of which the meat loses its taste - photo 3.

The pork belly that has only 3 alternating fat and lean layers will have a lot of fat, the lean meat layer is thin, the fat is not tender, but the lean meat is also a bit hard. The texture between the fat and lean layers is less firm in this part, the connection is not firm, so it is less tasty than the bottom third. Therefore, it is not suitable for storage, but for minced meat.

Bought three delicious bacon and then washed, cut into bite-sized pieces.

Put the meat in a pot of cold water, add a few drops of cooking wine and some green onion, cook for about 2-3 minutes, remove the foam, then remove the meat and rinse with warm water to clean it completely. Cooking meat through helps remove excess blood from the meat, which reduces meat odor meat store also less foam.

Cooking stewed meat, adding cold or hot water, many people do this wrong, as a result of which the meat loses its taste - photo 4.

Put enough sugar in a saucepan, add a little water, boil until the sugar dissolves. Cook until it turns the color of cockroach wings, then add chopped dried onions for fragrant. Then pour in the pork, stirring until the meat changes color and is evenly coated with russet sugar.

At this point, the important step is to add water. We need to add hot water, when adding cold water, it will affect the taste of the meat, the meat will have an unscented smell. When meat storeMeat is heated in a pot, adding cold water will suddenly shrink the meat, so the smell is also not attractive.

Cooking stewed meat, adding cold or hot water, many people do this wrong, as a result of which the meat loses its taste - photo 5.

At this point you can add spices if you like, e.g. B. salt, fish sauce or soy sauce (soy sauce). Season to taste. Bring the water in the pot back to a boil, then reduce the heat to low. meat store Liu riu in the range of 35-40 is tender meat, eat a piece with rice to feel the greasy but not greasy taste, very attractive.

I wish you the best of luck when meat store Follow this guide!

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