炖肉“又老又柴”？教你一招让炖肉更好吃 | Stewed Meat Too Tough and Dry? Here’s a Better Way!

炖鸡、鸭、鹅肉和排骨时，很多人习惯焯水去除血水和异味，但高温焯水往往会让肉质变老变柴，影响口感。
When stewing chicken, duck, goose, or pork ribs, many people blanch the meat to remove blood and odor. However, high-temperature blanching often makes the meat tough and dry, affecting its texture.

其实，焯水并非唯一的方法，掌握正确技巧更能保留肉的鲜嫩。
In fact, blanching isn't the only method—using the right technique helps preserve the meat’s tenderness.

建议用淡盐水清洗肉类。将肉切块后放入淡盐水中浸泡十几分钟，再用手反复搓洗几遍，可有效去除血水、杂质和异味。
It is recommended to rinse the meat with light salt water. Soak the cut pieces in the solution for about ten minutes, then scrub them thoroughly by hand to effectively remove blood, impurities, and odors.

盐具有杀菌、去腥和软化肉质的作用，比焯水更温和，不会破坏肉的结构。
Salt has sterilizing, deodorizing, and tenderizing effects. It's gentler than blanching and doesn't damage the meat’s structure.

清洗干净后，用冷水下锅，慢火慢炖，不仅能保持肉质嫩滑，还能释放肉香，汤汁更鲜美。
After cleaning, place the meat in a pot with cold water and stew it slowly over low heat. This preserves tenderness and brings out the aroma, making the broth richer.

特别是炖鸡和排骨，用淡盐水处理后炖出的汤清亮无腥味，肉嫩汤浓，吃起来更有滋味。
Especially with chicken and ribs, the broth turns out clear and free of any gamey smell after salt water treatment. The meat becomes tender, and the soup is flavorful.

掌握这个方法，避免传统焯水带来的“又老又柴”，让炖肉更好吃。
Mastering this method avoids the “tough and dry” result of traditional blanching and makes your stewed dishes even more delicious.

Edit:2025-05-19 00:20 lgjj