Stewed beef brisket is my nightmare. It tastes good, but the taste has never been as soft as I wanted. I've tried everything from He Niu Ao Niu to Inner Mongolia Niu Xinjiang Niu, and finally found that it doesn't matter whether the vegetable cow is beef or not. You can't teach yourself, so I asked a famous chef who sells stewed beef brisket. Suddenly subverted my cognition for decades, and it would be very firewood to put salt in beef first. Are you like me, struggling with the taste and firewood every time you stew beef? You'll love it when it's finished!

Materials?

Beef gram

Half a white radish

Onion, ginger and garlic root

Soy sauce and soy sauce spoon

2 tablespoons of cooking wine and rice wine each.

Alpinia katsumadai 1

Sichuan pepper

Tangke

Two tablespoons of tofu soup with Wang Zhihe sauce.

1 tablespoon oyster sauce (optional)

Ye Xiang Wuliu tablets

Are you still afraid that beef stew will not be soft or rotten? Clinic?

I used a muscle and brain, a brisket, and cold water to put it in the pot for blanching. In order to remove the blood foam, the whole fire broke out. When the blood foam no longer increases, turn off the fire and add cold water. Rinse the meat after your hands can go down. Cut into 5-8cm pieces, not strict, not too small. Cut it for later use.

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Put oil in the pot, a little more than cooking oil, a garlic? Stir-fry a large piece of ginger until fragrant, add the stew and stir-fry, take it all out, and start to stir-fry the meat in the previous step with this oil for a while to make the meat slightly yellow. Stir-fry the stewed meat, then stir-fry two spoonfuls of rice wine and two spoonfuls of cooking wine everywhere.

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Then add soy sauce and soy sauce, and add more essence to the soy sauce. I just pour it into the bottle and turn it over two or three times in the pot? Look at the color of soy sauce, pour a little and stir-fry. Don't pour a lot at once. I added it twice, which is estimated to be a spoonful. It also depends on the amount of meat.

Add two spoonfuls of bean curd soup, one spoonful of oyster sauce and one spoonful of sugar. I put about six grams of salt in this cauldron. I used a salt bottle that weighed a gram, which was very easy to use.

Stir-fry and taste it evenly. It's slightly salty than cooking.

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Add boiling water and transfer to a casserole. My casserole has a big belly. After putting it in, the water level of the soup is lower than that of the meat. Then continue to add water until you don't eat meat. After the fire boils, turn to low heat and stew 1.5-2 hours.

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After the meat is stewed, if you want to eat it directly, you can collect the soup directly. I used a lot of meat this time, so I added half of the meat and soup to the white radish, stewed the white radish with low fire, and then collected the soup with high fire to eat.

The beef and broth in the other half of the frozen casserole are cooled and divided into four parts, and four bowls of beef noodles can be made tomorrow, which is super delicious and soft.

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skill

According to the recipe, stew should use small fire, minimum fire, and soup should use big fire, maximum fire.