What is the method of beef brisket taro?
I. Materials used
Ingredients: 300g of beef brisket and 250g of taro.
Seasoning: 30g of peanut oil, 5 drops of vinegar, rock sugar 1 small pieces, 3 onions, 3 slices of ginger, 7 cloves of garlic, 2 slices of star anise, 30 ml of cinnamon 1 section, 30 ml of cooking wine, 5 ml of soy sauce 10 ml, and bean paste.
Second, the practice of beef brisket and taro
1. Cut the brisket into cubes; Slice the onion and ginger, and pat the whole garlic flat.
What is the method of beef brisket taro?
2. Blanch the bloody beef and wash it with warm water for later use; Put oil in the pan, saute ginger slices and garlic.
3. Add onion, cinnamon and star anise and saute until fragrant; Turn off the heat, add a tablespoon of bean paste and a small amount of rock sugar, and stir-fry until the rock sugar melts.
4. Turn to high heat, add the brisket and stir fry for two minutes; Add a few drops of vinegar, stir-fry the aroma, add cooking wine, stir-fry until the smell of the wine evaporates, and adjust to medium heat.
5. Add soy sauce and soy sauce and stir fry until the color is the highest; Add boiling water to less than 3/4 of the breast meat. If you like more soup, add more water.
6. Turn to the pressure cooker, and then turn to low heat 15 minutes; Put the chopped taro into the brisket and stew it in a pressure cooker 15 minutes.
What is the method of beef brisket taro?
Third, cooking skills.
1, spices should not be too much, otherwise it will rob the meat flavor;
2. The water added to beef must be boiled water. If cold water is used, protein will solidify and beef will not be stewed;
3, bean paste and soy sauce are salty, the less water added, the more fragrant the meat. The pressure cooker I use basically does not consume water, so I add very little water. If I use a casserole, I need to add more water for a long time.
4. The specific cooking time is adjusted according to your favorite taste.
Fourth, the nutritional value of brisket:
1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.
2. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm and calming the wind, quenching thirst and promoting fluid production, and is suitable for people with hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
3, buffalo fetus tonic, beef flat in Yiqi, spleen and stomach, strong tendons and strong bones.
Applicable people:
It is suitable for patients who are nursed back to health after operation and illness, as well as those with qi stagnation and shortness of breath, weakness of muscles and bones, anemia and chronic illness, and yellow halo. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution. High cholesterol, high fat, the elderly, children and people with weak digestive ability should not eat more.