Can I put Baijiu in the beef stew

Baijiu can be put into beef blanching to help remove fishy smell and increase flavor, but the amount should be controlled to avoid affecting meat quality.

Adding a small amount of Baijiu during blanching can effectively decompose the fishy substances in beef, and alcohol volatilization will take away part of the odor. Esters in Baijiu can also combine with fat in meat to produce special aroma and improve dish flavor. Generally, about 10ml Baijiu can be added to 500g beef, and yellow rice wine or cooking wine can also be used instead. It should be noted that Baijiu should be added in the stage of boiling in cold water, heated together with beef until boiling, and then skimmed off the foam. High temperature will completely volatilize the alcohol without leaving the wine flavor.

Some special cooking needs may not be suitable for adding Baijiu, for example, when clear soup dishes pursue original taste, alcohol may destroy the clarity of soup color. For dishes consumed by alcohol sensitive individuals or children, natural spices such as ginger slices and scallions can be used as substitutes to remove fishy odors. If it is necessary to retain the soup after blanching, the astringency of Baijiu may affect the balance of subsequent seasoning. At this time, it is suggested to use other methods to eliminate fishy smell.

After blanching beef, it is recommended to rinse the surface foam with warm water before subsequent stewing or stir frying. Paired with acidic ingredients such as white radish and hawthorn, the meat can be softened, and using a clay pot during stewing can better lock in nutrients. Pay attention to controlling the intake of red meat in daily diet, and pair it with vegetables rich in vitamin C to promote iron absorption. During the cooking process, avoid prolonged high temperatures that can damage protein structure.