Raw materials:

American T-bone steak 400g, (shredded) 30g, red wine 1/2 cups.

1, 1 tbsp olive oil.

2. Appropriate amount of salt and pepper.

3. A little yellow cream.

Exercise:

1. T-shaped steak should be properly seasoned first.

2. Heat the pot. After frying the T-shaped steak to the required degree of health, take it out and put it into the main dish.

3. Stir-fry onion and bacon in a pan, and pour in red wine after softening.

4. After the alcohol volatilizes, add a little yellow cream to make gravy and season it properly. Pour it on the T-shaped steak when you use it.

Braised beef with red wine

Raw materials:

Reference weight: 6 persons.

Ingredients 1: 3 pounds of beef (1360g), 6 ounces of bacon (170g), olive oil 1 spoon (15ML), carrot 1, onion 1. 2 tablespoons of flour (30ML), 3 cups of red wine (720ML), 2-3 cups of beef soup (480-720ML), tomato sauce 1 tablespoon (15ML), 2 cloves of garlic, fragrant leaves 1 slice (crushed) and thyme/kloc.

Material 2: Tricholoma 1 lb (450g), 50g butter, 2 tablespoons olive oil (30ml).

Exercise:

1. Julia's book recommended beaujolais, cortese, Dulong, Burgundy and other red wines for this dish. When we are making, we can also choose according to the red wine on hand. The principle is that mellow wine is better. Prepare raw materials. Cut beef into 5cm square, bacon into thin strips, carrot into slices and onion into shreds.

2. Take a kitchen paper towel and suck up the moisture on the surface of beef piece by piece. This step is very important, because if the beef surface is wet, it will not brown in the later frying step.

3,1400g water into the pot to boil, add bacon and cook for10min. After cooking, take out the bacon and drain it.

4. Preheat the oven to 230 degrees Celsius.

5. Pour olive oil into the pot, stir-fry the bacon over medium heat, and constantly stir-fry the oil in the bacon. Until bacon turns brown. Take out the bacon and leave the oil in the pan.

6. Continue to heat the pot with medium heat, and heat the oil in the pot to the point where it is about to smoke. Stir-fry the beef in the pot for a while and remember to turn it over. Fry the beef until it is brown on all sides, and then take it out (the amount of beef is large, so you can fry it several times).

7. After frying the beef, the oil remains in the pot. Put carrots and onions in a pot and stir-fry until they change color.

8. Pour the fried vegetables, beef and bacon into a pot with a cover that can be put into the oven (all stainless steel stews and heat-resistant casseroles can be used, hereinafter referred to as baking pots). Sprinkle with salt and pepper. Sprinkle with flour. Turn the beef over and let the flour cover the beef evenly.

9. Cover the baking tray and put it in the preheated oven. Bake for 4 minutes, then take it out, turn the beef pieces over, put them in the oven again, bake for 4 minutes, and then take it out (the purpose of this step is to make the flour wrapped with beef form a hard shell). Lower the oven temperature to 65438 065℃.

10, prepare seasoning. Cinnamon leaves (laurel leaves) are ground into powder, and thyme is cut into powder (thyme is an important seasoning of this dish, and its fresh flavor is the best. If there is nothing fresh, you can also use dried thyme, which is available on the seasoning shelves in large supermarkets.

1 1. Pour the red wine into the baking tray, and then pour 2-3 cups of beef soup as appropriate, so that the soup does not cover all the beef (if there is no beef soup, you can use water instead). Add tomato sauce, garlic, crushed fragrant leaves, thyme and other seasonings to the soup. Then put the baking tray on the stove until the soup boils.

12. Cover the baking tray and bake in the oven cooled to 165℃ for 3-4 hours (this is the longest waiting step in the whole production process and the most important step before success). After roasting, take out the baking tray and check the beef to see if it can be easily inserted with a fork. If there is, it is baked.

13, in the process of roast beef, let's deal with Tricholoma. Tricholoma needs to be fried in yellow oil until it is light brown. Matsutake is required to be fried without water. In order to meet this requirement, the surface of Tricholoma matsutake must be dry (if washing Tricholoma matsutake, please use a kitchen paper towel to absorb water before doing it). Cut Tricholoma in half, then cut in half, and cut 1 Tricholoma into 4 parts.

14, when you want to fry Tricholoma, there is no water, and the butter should be heated to a sufficient degree. Add olive oil and butter to the pot, and observe that when the thick foam emitted by butter due to heating begins to fade, it shows that the heating degree of butter is in place.

15, Tricholoma in the dish. Don't eat too much at a time, don't squeeze mushrooms too much, and divide them as many times as possible.

16, fry for about 5 minutes, until the mushrooms turn light brown, and take out the pot for later use.

17. Sift the roast beef and separate the soup from the beef. Sift the soup into the pot and pour the beef back into the roasting pot.

18. Pour the fried Tricholoma evenly on the beef.

19, sift the soup, skim off the oil slick, and boil over high heat. Cook until the soup thickens. Under normal circumstances, the soup is concentrated to about 350 grams. Check the concentration of the soup. If it is thin, continue to cook. If it is too thick, add appropriate amount of beef soup to dilute. After cooking, you can dip a little soup with a spoon to taste, and decide whether you need to add salt according to your personal taste.

20. Pour the cooked soup back to the baking tray and pour it on the mushrooms and beef. At this point, the basic process of beef stew with red wine is completed. The operation after that depends on whether you want to serve the food right away or leave it for the next day.

A, serve immediately if necessary, cover the baking tray and cook on the stove for 2-3 minutes, stirring several times on the way, so that the soup is evenly wrapped on the beef and vegetables. You can eat it directly in a pot or on a plate.

B, if you want to eat until tomorrow, after the beef is cold, cover the pot and put it in the refrigerator. Take it out about 15 minutes before eating, put it on the stove, and simmer for 10 minutes, stirring several times in the middle.

Tips:

1, this dish is very time-consuming. It takes at least 6 hours from material preparation to production completion. But fortunately, it can be cooked in advance. It was cooked the night before, which is very suitable for dinner the next day. It's very suitable for parties, and it will definitely make you look good in front of friends and family.

There are many recipes for stewed beef with red wine. Some recipes need an oven (such as this one today), while others don't. If you don't have an oven and want to try Julia's recipe, you can change the roasting step to simmer until the beef can be easily pierced with a fork.

About the pots and pans in the oven. Some brands will put labels on cookware whether it can be put into the oven. If there is no logo, under normal circumstances, all-metal stainless steel cookware is no problem, and non-all-stainless steel pot cookware (such as heat insulation plastic at the handle) cannot be put into the oven. Heat-resistant casserole can also be put in the oven.

4. In addition to Tricholoma, there is 18-24 pearl onion (mini onion) in the original recipe. After boiling in water, pour in beef and serve with fried Tricholoma. But I can't buy onions here.

Stewed apples in red wine

Raw materials:

1 apple, wine (dry red), appropriate amount of rock sugar, cinnamon powder.

Exercise:

1, clean the apple, peel it and cut it into several slices, and immediately put it in light salt water to avoid discoloration.

2. Put the apple slices into a small casserole, add red wine, bring to a boil, turn to low heat, and cover with stew 15 minutes.

3. Turn off the fire, let it stand and soak for 2 hours, and eat it warm.

Tip: If you use liqueur, you can add less sugar. The remaining red wine is full of fruit fragrance. Add a little cinnamon sugar powder when it is warm and drink it in autumn and winter. Sweet temperament can dispel cold and keep warm, activate meridians, and effectively relieve abdominal pain in female physiological period.

Red wine jelly

Raw materials:

Red wine 100g, water 400g, 2 pieces of gelatin (12g), lemon juice 1 spoon (15ml), 50g of sugar, and appropriate amount of diced fruit (I diced half a pear and sliced three big cherries).

Exercise:

1. Break gelatin tablets into small pieces and soak them in cold water.

2. Add water and sugar to the pot and cook.

3. Add lemon juice.

4. Add soft clear film and cook.

5. Add red wine, stir well, then turn off the fire and cool.

6. Pour the red wine juice into the glass.

7. Add appropriate amount of diced fruit and refrigerate until it condenses into jelly.

8. You can also put the red wine liquid in a glass crisper, refrigerate and solidify it, wrap it in a hot towel for a while, and then take it out and cut it into pieces. You can also put plastic wrap in the fresh-keeping box in advance, and then pour in the red wine liquid for easy removal.

Tips:

1, gelatin, also known as gelatin or fish glue, is transliterated from the English name gelatin. It is gum extracted from animal bones (mostly cattle bones or fish bones) and is generally used to make mousse cakes and jellies.

2. Jelly can be made of gelatin tablets, gelatin powder, agar and jelly powder. Jelly powder can be made into jelly by adding water, which is very convenient, but its taste is fixed, and it contains many additives such as essence and pigment. Fish glue powder is a colloid extracted from fish bones, dissolved in boiling water and added to fruit juice. The jelly made of fish powder tastes smooth, but the fishy smell of fish powder is heavy. The jelly made of gelatin tablets is soft and waxy; Agar is extracted from marine benthos, and the jelly is crisp and hard, which is a bit like Sanshan hawthorn cake.

Smoked salmon with red wine

Raw materials:

2 slices of salmon, 4 tablespoons of soy sauce, 2 tablespoons of red wine, 2 or 5 tablespoons of sugar, a small piece of ginger, 1 dried Chili, 2 tablespoons of water.

Exercise:

1. Wash and cut the salmon into pieces and put them in a large bowl. Add 1 tbsp red wine and 1 tbsp salt and pepper, mix well and marinate for about 1 hour.

2. Boil all the seasonings in a small pot (I like to eat sweet ones according to my own taste), and turn down the heat and boil for later use.

Put more oil in the pot, put the salted fish slices on the kitchen paper to absorb water, and then fry them in the pot until cooked.

4. Put the fried fish pieces into the seasoning pot and fry the fish on both sides for about 1 min.

Smoked fish made with red wine is more fragrant than smoked fish made with yellow wine.

Tips:

1. Salmon is a cold-water fish that grows in high latitudes such as Canada, Norway, Japan and the United States. Salmon meat is tender and has high nutritional value. Salmon is not only a healthy food with high protein and low calorie, but also contains many vitamins and minerals such as calcium, iron, zinc, magnesium and phosphorus, and is also rich in unsaturated fatty acids. Among all fish, salmon contains the most omega-3 unsaturated fatty acids. Nutritional research has proved that omega-3 unsaturated fatty acids can effectively reduce the incidence of hypertension and heart disease, and also benefit chronic diseases such as arthritis and breast cancer, and promote the growth and development of fetuses and children. Every year from September to June, 65438+1October, you can see the migration scene of salmon at a place about 20 minutes' drive from my home, which is really spectacular.

This kind of smoked fish is made of salmon. Smoked fish is a special dish in Jiangsu and Zhejiang, and it is delicious both cold and hot.