braised beef brisket with beans

taste: rich in nutrition, and tender with bean flavor

main ingredients: 411g of beef brisket, 31g of dried soybeans, 31g of carrots, 11g of medlar, 1 green onions and 1 small pieces of ginger

seasoning: 31g of edible oil, 1/2 tbsp of Erguotou wine. Wash and shred onion leaves, peel and cut carrots, and soak Lycium barbarum

2. Pour oil into the pot, heat it, add ginger and brisket, stir-fry until dry, pour wine and broth, and stew for 21 minutes with low fire

3. Then add carrots, soybeans and Lycium barbarum, and add salt, monosodium glutamate, pepper and shredded onion after stewing.

braised beef brisket

braised beef brisket

ingredients: stewed beef brisket, 1/4 onion, 1 tomato and 1 carrot, cut well.

practice: add oil, stir-fry the onion until fragrant, then add the sirloin, a little sirloin soup, tomatoes, carrots, tomato sauce, sugar, white pepper and salt, and stew until it tastes good. A dish of appetizing braised beef brisket was born!

Three-serving method of beef brisket:

[3] First serving: braised beef brisket in red

Ingredients: stewed beef brisket, 1/4 onion, 1 tomato and 1 carrot, cut well respectively.

Braised beef brisket with soybean

Practice: Heat the wok in oil, stir-fry the onion until fragrant, add beef brisket, beef brisket soup, tomatoes, carrots, tomato sauce, sugar, white pepper and salt, and stew until it tastes delicious.

second eating: stewed beef brisket with Chinese yam

materials: stewed beef brisket and Chinese yam

practice: cut Chinese yam into pieces, put them in a casserole together with stewed beef brisket and beef brisket soup, add a little salt and stew until the Chinese yam is cooked.

the third meal: satay beef brisket

materials: stewed beef brisket, satay sauce and green onions

practice: stir-fry the chopped green onions in oil first, then add the stewed beef brisket, then add two spoonfuls of satay sauce, beef brisket juice and a little salt to stew together. Stew until the juice is dry.

Yam beef brisket

Yam beef brisket

Yam has the functions of nourishing the spleen and stomach, invigorating qi and nourishing blood, tonifying deficiency, resisting aging, strengthening the body resistance and eliminating pathogenic factors, and is a traditional Chinese medicine material for warming and tonifying.

practice: cut the yam into pieces, put it in a casserole with beef brisket and beef brisket soup, add a little salt and stew until the yam is cooked. It can be done in a microwave oven. First, the fire is high for 5 minutes, and then it is medium for 15 minutes.

satay beef brisket

I bought satay sauce specially. I didn't buy beef, so I practiced it with beef brisket first. I couldn't find any side dishes at home, so I used green onions. Stir-fry the chopped green onions in oil first, then add the beef brisket, add two spoonfuls of Satay sauce, beef brisket juice and a little salt. < P > Radish beef brisket is stewed together. Stew until the juice is dry.

Radish beef brisket is a famous traditional snack in Guangzhou, which is made of white radish, fresh beef brisket and seasoning by stewing for a long time. In some busy sections such as Beijing Road and Shangxiajiu Road, the fragrance of radish brisket floats all over the street. On the street, you will often see people shopping with bowls of radish and beef brisket, especially boys and girls.

material: beef brisket, sliced white radish

braised beef brisket with wine

beef brisket with radish

braised beef brisket with dark plum wine

raw materials: 611g beef brisket, 1 onions and 1 carrots. Accessories: (1) 3 cups of dark plum wine, 1/2 teaspoon of salt, 1 tablespoon of soy sauce and 1/2 tablespoon of sugar. (2) 1/2 tablespoon of water starch.

Production: 1. Cut the brisket into small pieces, blanch it first and then rinse it; Peel carrots and cut into hob blocks. 2. Put the sirloin into the pot, first pour in the seasoning (1) and bring to a boil, then reduce the heat, then add the onion and carrot pieces and cook for half an hour. 3. When it is ripe and soft, pour the soup with water and starch until it is slightly thick. Beef brisket can also be replaced by ribs or tenderloin, each of which has a different taste. Ribs and tendons are more chewy, while tenderloin contains tendons and meat, which is easy to ripen and rot, but lacks chewiness. Carrots are sweet. Because dark plum wine has coloring effect, so don't add too much soy sauce to avoid too dark color. If there is no dark plum wine, red wine can be used instead.