1. Stewed beef is a simple home-cooked dish with beef ribs as the main ingredient and soy sauce, salt, onion, sweet noodle sauce, garlic, ginger, pepper, aniseed, clove, cinnamon, cardamom, Amomum villosum, cinnamon and angelica dahurica as the auxiliary materials. Suitable for people who are weak and recovering from illness. This dish is characterized by bright red color and softness. However, patients with high cholesterol should not eat it.
Second, the production method
1. Material: five Jin of beef ribs, five liang of soy sauce, two liang of salt, three onions, one liang of sweet noodle sauce, one head of garlic, five slices of ginger, pepper, aniseed, clove, cinnamon, cardamom, Amomum villosum, cinnamon and angelica dahurica.
2. Production process: wash the beef ribs, control the blood, cut them into cubes with a saw, soak them in cold water for about 30 minutes, and cook them in a boiling pot. Change another pot of water and cook the beef. After the foam rises, pat it off, add all kinds of spices and herbs (wrapped in cloth for later use), and simmer slowly with warm fire.
3. Tips: Use hot water instead of cold water when stewing beef, because hot water can quickly solidify the protein on the surface of beef. Prevent the loss of amino acids in meat and keep the meat delicious. After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing. In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water. The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender. A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious. Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender. Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor. Boil beef, in order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together. Meat will soon rot and taste fresh. When cooking beef and other hard meats and game, adding vinegar can soften them. Some people think that "beef stew is delicious but not easy to cook".