Cheap and simple! Experts reveal that 1 common ingredients in the kitchen can instantly upgrade the flavor of beef

A common and affordable ingredients in kitchens can bring the beef flavor to the next level. Megan Steintrager, a contributor to cooking website Simple Recipes, said there is nothing that can drive away the cold winters of winter than a hot beef; fortunately, she found a cheap and simple ingredients that can make the beef more savory. Stantrig pointed out that just adding a little tomato paste can enhance the flavor of beef, make the taste more delicious and make people feel unabashed.

Why do I need to add tomato paste tomato paste

Stantrigger said that although she used to enhance the flavor of noodles and peppers with tomato paste, the reason why she gets this spirit when applying tomato paste is from the classic beef meal written by the famous chef Meredith Laurence.

Roluns told Stantrig that she added tomato paste to many of her cooking dishes because it can add flavor and depth without adding vegetable moisture. Rolens said that tomato paste is a thick tomato, and even if it is used in small amounts, it tastes very sluggish.

How to use tomato paste to enhance the flavor of beef

The same as Rolens, Stantrig first frys the beef in a large or ginger crock until browned, then remove the meat from the crock, add the ingredients such as garlic and stir-fry. Stantrig said she would add a few tomato paste before washing the juice with wine, cook for a few minutes, and continue cooking according to the meal.

She said that the key to using tomato paste in beef and other dishes is to cook for a short time, rather than pouring the tomato paste into the soup juice and slowly boiling.

Rolens said that since the tomatoes in the tomato paste are cooked, it is not necessary to cook again, but stir-frying it with sausage, garlic, herbs and spices can actually enhance the flavor and bring out more fragrance and sweetness.

There is a scientifically based cooking principle

There is a scientific basis behind the deliciousness of Roland's beef soup. She said that when she adds ingredients to her dishes, she always thinks that the taste may be water-soluble, fat-soluble or alcohol-soluble; this means that when combined with these different liquids, it will produce a different taste.

Rolens pointed out that when adding soup juice, stir-fry the tomato paste in oil, and the resulting flavor is different from the flavor obtained by directly mixing the tomato paste into the pot; and adding wine will bring out a different flavor. She said that tomatoes contain a flavor that is soluble in alcohol, so adding red wine to the tomato paste can also help enhance the flavor of beef.

Responsible editor: Gu Zihuan