How to stew dried beef: Popular topics and cooking guides on the entire network in the past 10 days
Recently, the topic of stew has become popular on social platforms, especially the cooking methods of dry beef have become the focus of foodies. This article will combine the popular topic data on the entire network for nearly 10 days to analyze the stewing skills of dry beef for you in detail.
1. Data on popular stew topics across the Internet (next 10 days)
| platform | Hot Topics | Discussion volume | Related keywords |
|---|---|---|---|
| #Winter Stomach Stew# | 128,000 | Beef/Tomato/Cassert | |
| Tik Tok | "Dry beef immortal recipe" | 3.56 million views | Pressure cooker/soft/flavored |
| Little Red Book | "Old grandma's ancestors' method of stewing meat" | 82,000 collections | Remove the fishy smell/spice ratio/heat |
| B station | "72-hour slow cooker experiment" | 436,000 views | Temperature control/flesh quality changes |
2. Key steps for pretreatment of dried beef
According to the latest video demonstration of food blogger @ Lao Fangu, the following preparations must be completed before stewing high-quality dried beef:
| step | Key points of operation | time | effect |
|---|---|---|---|
| 1. Soak in cold water | Completely submerged, water changes every 2 hours | 6-8 hours | Removing salt and restoring meat |
| 2. Revise the knife | Cut 3cm squares in reverse texture | - | Destroy fiber tissue |
| 3. Blanch and remove the fishy smell | Add ginger slices/cooking wine to the pot in cold water | 5 minutes after boiling | Remove blood foam and impurities |
Comparison of three mainstream stewing schemes
Based on the actual test data of many food experts from Douyin, we compiled the effects of different cooking utensils:
| appliance | Water volume ratio | Reference time | Taste features | Suitable for the crowd |
|---|---|---|---|---|
| Casserole | 1:4 (meat: water) | 2.5-3 hours | Original flavor/fine meat | Pursuing traditional flavor |
| Pressure cooker | 1:3 | 40 minutes after SAIC | Quickly soft / rich fragrance | Office workers |
| Electric stew pot | 1:5 | 4-6 hours (low temperature) | Melting in the entrance/nutritional retention | Health Party |
4. The golden formula for spice ratio
The recipe with the highest collection of Xiaohongshu shows that it is recommended to use for every 500g of dried beef:
| spices | Dosage | Alternatives | effect |
|---|---|---|---|
| star anise | 2 pieces | 1/4 spice powder | Remove the fishy smell and increase the fragrance |
| Calamari | 3g | 1/8spoon of cinnamon powder | Warm sweet |
| Fragrant Leaf | 2 pieces | 1 bay leaf | A sense of layering |
| Sichuan peppercorn | 15 capsules | 3 drops of pepper oil | Remove the chewyness and bring freshness |
5. Frequently Asked Questions
According to the statistics of 300+ answers under Zhihu Food Topic, high-frequency questions when stewing dried beef include:
1.Meaty hair: It is recommended to add 1 spoon of white vinegar or 2 slices of dried hawthorn after stewing for 1 hour. The acidic substances can help break down collagen.
2.Tummy soup: After blanching, rinse with warm water, keep it slightly boiling when stewing, and avoid violent rolling.
3.Exceeding saltiness: Add 1-2 peeled potatoes or white radish cubes, and add them to absorb the salt in the last 30 minutes.
By mastering these techniques, you can easily stew soft, fragrant dried beef. Remember to follow the topic #Winter tonic recipes# to get more seasonal food inspiration!
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