How to stew lean meat delicious and tender

Stewing lean meat is more delicious because the meat is often cut into larger pieces during stewing, which makes it more satisfying to eat and has very good nutritional value. If you want to stew pork more deliciously and tenderly, the meat pieces should be relatively large. In addition, you cannot add cold water when adding water, but must add boiling water. Cold water can stimulate the meat fibers and make the meat harder. You can also add an appropriate amount of rice vinegar to promote the softening of the meat.

How to stew lean meat delicious and tender

1. Big chunks with good taste

Ingredients will become soft after braising or stewing, so the main ingredients should not be cut too small to avoid becoming mushy after braising or stewing. This will not only affect the taste but also the appearance. The main ingredients should be cut into larger pieces, and the shape and size of the side dishes should be determined according to the needs of the combination.

2. Blanch to preserve the flavor

Blanching can remove impurities on the surface of ingredients and allow the surface of ingredients to solidify first, so that the flavor will not be lost during the braising or stewing process. In addition, you can save a lot of time by blanching the ingredients until they are half-cooked or fully cooked and then braising or stewing them.

3. Add water and cook until the flavor is absorbed

When braising or stewing, be sure to add water to cook the flavor into the ingredients. Add enough water when braising or stewing, and cook until the soup is dry. This will allow the ingredients to absorb the flavor of the soup and have a soft and juicy texture.

4. Add cola and baking soda to soften the meat

Both Coke and baking soda contain carbonic acid, which can soften the meat. Coke is suitable for stewing meat, such as braised pork trotters. Adding baking soda to blanching ingredients can speed up the softening of the ingredients.

5. Cover the pot and simmer

During the process of braising or stewing, cover the pot and simmer over low heat so that the heat in the pot will not be lost. The circulating convection heat can make the ingredients softer.

6. Cook slowly over low heat

If refrigerated or frozen meat is heated directly over high heat, the meat will easily become cooked on the outside but raw on the inside, and the moisture will easily evaporate, which will affect the taste of the cooked meat. Slow-cooking over low heat will allow the marinade to penetrate into the meat, making it soft, tender and juicy.