1 recipe found
This looks familiar! But if you really follow the recipe, you will have a completely different stew experience~ I think this dish is a representative of roasted stews. The characteristics of low-temperature and slow-roasted dishes can be easily reflected. The process is very simple, but there are a few small points that need to be mentioned in advance before starting: 1. Why should the cooking be completed in the oven? This is about knowledge related to slow cooking. Slow cooking and low-temperature cooking are two related concepts that are difficult to separate. Generally speaking, the higher the temperature, the shorter the cooking time. Frying, stir-frying, and deep-frying are all completed in a few minutes; How low is the temperature? Based on the stove fire, the flame temperature is generally 600-800 degrees, and the adjustable temperature of the general household oven is 70-230 degrees. In other words, even if the minimum firepower is used when using the stove, the local temperature of the flame is still very high, and it is easy to reach the boiling point during slow stewing. Shouldn't it be boiling? For stewing, cooking below the boiling point for a long time can smoothly extract the umami ingredients while ensuring that the meat is tender and not dry. It will not lose too much meat juice due to a large amount of heat convection, and the taste of the soup will be very different. It is a bit mysterious to say, but you will understand it after one bite. 2. Why use canned tomatoes? Fresh tomatoes are of course good, but the quality of the tomatoes we can buy is relatively unstable, and delicious varieties (such as plumtomato) are not easy to buy, and the taste of different years is not guaranteed. Canned tomatoes are tomatoes of selected high-quality years. The original fruit is peeled and canned (no seasoning). It has moderate sweetness and acidity and a strong aroma, and it will have a pleasant soft taste after being sealed. Therefore, choosing canned tomatoes is an important basis for making this dish. I think Annalisa's Pelati peeled plumtomato is good. It's easy to buy in supermarkets. A jar costs about a dozen yuan. It tastes good.
