No matter what soup you stew, just put a few slices. It? Not only does it enhance the flavor and remove the fishy smell, but it can also drink rich and delicious soup in less than 20 minutes and it is soft and rotten. So we don't have to wait so long. There are many ways to speed up the softening of meat when stewing it. Today, the chef will share these three things he knows with everyone. So that everyone can try to use it when stewing soup.
The first method is to put some orange peel in the stew, because sugarcane can make the stew more delicious and the soup sweet, and it can also purify the greasy degree of the soup, improve the brightness of the soup, increase the aroma and freshness of the soup, and accelerate the softness of the meat. The more stewed the soup, the better it tastes. If orange peel is added to the stewed mutton, it will neutralize the mutton and remove the heat of the mutton.
The second method is to add Radix Angelicae Dahuricae to stewed beef and mutton. It has the functions of expelling wind and removing dampness, promoting blood circulation and relieving pain, and has a good effect on treating toothache, headache and itching. It is also a commonly used Chinese herbal medicine. It can be used to stew beef and mutton to remove the fishy smell of beef and mutton, make the soup rich in flavor and accelerate the softness of meat. But the amount of peony should not be too much, about 2-3 grams per pot is enough, otherwise the soup will be bitter.
The third method is to add dried tangerine peel (orange peel) when stewing meat. It is good to remove fishy smell from dried tangerine peel. When many people eat outdoors, if they observe carefully, especially in some meat that is difficult to stew, there will always be some dried tangerine peel at the bottom of its soup. People who don't know will certainly not understand its function. In fact, adding dried tangerine peel has several functions. Chenpi itself belongs to Chinese herbal medicine, which has the effects of regulating spleen and resolving phlegm and treating qi stagnation of spleen and stomach.
It can also be used as a spice for ingredients. The soup stewed with dried tangerine peel has a strong aroma and no fishy smell, and it can also greatly accelerate the softness and rottenness of meat (dried tangerine peel is heavy, so it is generally useful to put a little, and more will cover up the original soup). Pericarpium Citri Tangerinae stored for a long time is more fragrant and valuable, but I think it is still worthwhile in eating, especially in seasoning.