Everyone should know that my parents' son (Pangba) has a sharp mouth, because he has lived in the United States for more than ten years, and I, a stupid woman who has only been in the United States for a few years, can only cook Chinese food. How delightful it is to be able to cook Chinese food in America (how envious my friends are). As a result, I didn't expect my eldest son to keep telling me if I could cook Chinese food. Forget it, it's been a long time.
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I cooked it once a long time ago, and I haven't cooked it since he didn't seem to like it very much. Since he proposed the Chinese food he wanted to eat this time, I will avenge myself (where on earth did I get the energy to cook it? ), so I thought that Pangba liked my Sichuan-style beef noodles very much, so I would cook braised beef brisket rice on this basis, and of course I would cook it in one pot, but I didn't expect it to be very successful. Even the sharp-tongued chubby said it was delicious, and the honest chubby swept it all night (because chubby is the kind of dead child who vomits directly when the meat is not delicious).
Materials: (4 persons) sirloin (beef tendon is also acceptable) 1200g, carrot 1 strip (peeled and cut into pieces), Chinese cabbage 1/3 strips (cut into small pieces), white radish 1/2 strips (cut into pieces).
* You can choose your favorite beef part/spicy/pepper powder for bean paste.
Practice: 1. Add 3 tablespoons olive oil to a hot pot, stir-fry onion/green onion/garlic/ginger slices until the onion is slightly soft, then add beef and stir-fry until it is 5 minutes cooked.
2. Add the bean paste and stir fry for about 3 minutes.
3. Add other ingredients and all sauces, and finally add water (not too much or it will become beef soup) to the height of the meat, then put it in the outer pot of the rice cooker and add 3 cups of water; Or friends with pressure cookers put them in the pressure cooker until the meat becomes soft; Or friends who use ordinary pots will put them on the stove and stew them for 40 minutes on medium and small fire! !
During my trip to cook the meat, I used a saucepan to stew directly for about half an hour. As shown below, the bright braised beef brisket is ready!
Scalding some Sichuan vegetables and frying a poached egg is a nutritious and delicious dish. The picture below shows a fat meal, and a fish was fried that day, and his whole color, flavor and nutrition were bad ~ ~ ~
Fat, but the whole dish has been swept away. I always say meat is delicious. I'm super happy. This dish is very, very simple. Everyone must try!
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