Braised beef with carrot

Put the beef in a boiling pot and add water to remove the smell of blood. Then scoop it up, put it in a clay pot, pat a piece of ginger and a little pepper, and stew the beef with water. When the beef is tender, add white radish and a little salt \ monosodium glutamate \ pepper.

This dish is delicious and has the effect of nourishing the stomach and moistening the fields.

Braised beef (potato)

Good beef, cut into pieces, heat the oil in a pan, fry the meat dry, add a little cooking wine, fry it dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, fry, add water, submerge the meat, boil it, and then use a casserole or iron pan to cook it (keep the water boiling) for 1-2 hours.

Tomato stewed beef ingredients: beef, tomatoes, potatoes (can absorb oil and meat, so that soup is not greasy)

Ingredients: aniseed, pepper powder, onion, ginger, cinnamon, cooking wine, soy sauce, sugar, salt and chicken essence.

Practice: add a little oil, add aniseed, pepper powder, onion, ginger, cinnamon and beef, stir-fry a few times, add potatoes and tomatoes, add broth (cold water is also ok), add sugar, soy sauce, cooking wine and chicken essence, simmer for 45 minutes on low fire, and add salt according to taste.

The soup made is tender, smooth and delicious, not greasy.

There is another trick. If the beef stew takes too long, you can stew the beef with milk (must be fresh milk) for 20 minutes before making soup, and then take out the stew. Beef stew with milk tends to become soft and tender. Interested friends can try it, which can save about 30 minutes compared with normal beef stew.

Braised beef practice

Exercise 1:

Ingredients: 500g beef, 300g radish, 20g onion, 20g ginger, 20g cooking wine, a little salt and sugar, 8g pepper, 8g monosodium glutamate and 400g peanut oil.

Exercise:

1, beef is cut into pieces, onion is cut into long sections, and ginger is chopped. Peel radish, cut into pieces, oil until half cooked, and take out;

2. Skim off the foam with boiled beef, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to taste, and simmer until the radish is rotten.

Braised beef materials: beef 200G, carrot 1, mushroom 3, onion 1, aniseed 2, garlic 2, ginger 1, onion 1, soy sauce 1, liquor 1, and oil 1.

1. Wash beef and cut it into 2CM pieces; Shred carrots and roll them into small pieces; Cut the onion obliquely; Chop onion and mash garlic; Sliced ginger; Soak mushrooms in water and cut them in half.

2. Heat oil in the pot, add green onions, ginger slices and aniseed and stir fry. Then add beef, stir fry, add red bean paste, soy sauce, white wine and salt, mix well, add appropriate amount of water, add mushrooms after high fire, and simmer for 20 minutes.

3. Add carrots and garlic and stew for another 20 minutes. When the soup thickens, add chicken essence. Sprinkle chopped green onion on pans and plates.

A bowl of delicious braised beef will do.

The characteristics of braised beef: the famous northern cuisine, cooked beef is deep red in color, tender in meat and thick in juice, which has the effects of nourishing the spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.

Ingredients: 500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.

Cooking method: Cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in an oil pan, then add spicy bean paste, stir-fry beef pieces, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add beef soaked in water, and cook slowly with low fire until the juice is thick and the meat is crispy.

Stewed beef with potatoes

Sichuan cuisine is made of watercress, but it tastes better with chopped pepper sauce from Hunan.

Exercise:

1. Heat the oil pan, add ginger slices and chopped Chili sauce and stir-fry until fragrant (according to personal taste, a little more is spicy).

2. Add the chopped beef and continue frying.

3. Put a proper amount of soy sauce, cooking wine, star anise, fragrant leaves and pepper into the pot, and add water.

If there is a pressure cooker, pour everything into the pressure cooker. According to my experience, after steaming on the stove and stewing for 15-20 minutes, the beef will definitely go bad.

5. After the beef is stewed, when the pressure cooker is used up, add the vegetables you want to match (potatoes and the like, but personally, stewed white radish tastes better).