Burdock can provide high-quality protein, and contains a variety of amino acids, the proportion of which is basically the same as that of various amino acids in human protein, among which there are more amino acids than any food. At the same time, the fat content of burdock is very low, which is the source of low-fat linoleic acid and a potential antioxidant. Eating some beef ribs properly is also good for your health.
How to cook beef ribs is delicious? How can I make it delicious and waxy? Gourmets teach you a few tips today. Cook beef ribs. Let's eat them quickly.
First: the cooking secret of beef ribs:
1. When boiling burdock, put a hawthorn, an orange peel and a piece of tea, and it will be cooked.
2. When cooking, add wine and vinegar appropriately. After treatment, it is easy to boil and the meat becomes soft.
3. Beef has thicker fibrous tissue and more connective tissue. It should be cut horizontally, without long fibers or fibrous tissue. Otherwise, it is tasteless, chewy and rotten.
Second: Eat tomato burdock.
Burdock, tomato, crystal sugar, star anise, cinnamon, geranium, ginger, soy sauce or bean paste, tomato sauce, salt.
[method]
1. Wash beef tendon, cut into pieces, soak until the color of beef turns white, and dry the surface moisture for later use.
2. Peel the tomatoes with boiling water and cut them into pieces.
3. Prepare three pieces of ginger, three pieces of fragrant leaves, one piece of cinnamon and one piece of star anise.
4. Stir-fry sugar: put oil in the pot. The oil is hot, put in rock sugar and turn on the light first. Stir-fry until the rock sugar melts. Continue to stir fry with low heat. Turn off the lights when the rock sugar turns brown.
5. Add the Fructus Arctii and stir-fry until the Fructus Arctii becomes discolored, then add the leaves of ginger and anise cinnamon and stir-fry for 2-3 minutes.
6. Add a spoonful of soy sauce or bean paste, then add two-thirds of the prepared tomatoes and stir fry.
7. After frying the soup, pick out all the seasonings and throw them away. Pour the tomato ribs into the electric pressure cooker, add the weight, add the hot water that the beef can't reach, add the appropriate amount of tomato sauce, and press it in the pressure cooker for 40 minutes.
8. After 40 minutes, pour into the pot, add appropriate amount of salt according to your own taste, and cook the remaining tomatoes on the fire for 5 ~ 10 minutes before eating.
Third: the entrance is melted Cantonese radish.
Beef ribs, white radish, ginger, seasoning wine, onion, garlic, star anise, fragrant leaves, cinnamon, dried pepper, salt, sugar, raw grass, old grass, oyster sauce and white pepper.
1. Add beef cold water pot, ginger slices and flavoring wine, boil for 3 minutes, skim off foam, add burdock and prepare asphalt. 2. Peel the white radish, cut it into pieces, and drain it after cold water.
3. Put oil in a hot pot, add garlic, onion and incense, then add beef tendon and stir fry.
4. Add old grass, raw grass, oyster sauce, white pepper, stir fry, and then put it in cold water, which is childlike.
5. Add aniseed (cinnamon, fragrant leaves, star anise, dried Chili), add appropriate amount of sugar and salt, cover the pot, bring to a boil with strong fire, and then simmer 1.5 hours.
After 6 1.5 hours, put the prepared white radish into the pot and cook it with slow fire for about 30 ~ 45 minutes.
Fourth: Nanyou yuba sparerib
Pork ribs, yuba, south oil, ginger, celery, onion, cinnabar sauce, old grass, salt and flavoring wine.
1, wash the wick and cut off the water for later use;
2. Wash the yuba, pickle it first and get ready.
3. Do not add oil to the casserole. Stir-fry beef tendon directly for steam, stir-fry seasoning wine for fishy smell, and stir-fry shredded ginger with a little cooking oil.
4. Add south oil, wine sauce, laver and salt, add boiled water without burdock, add rock sugar and cook for 30 minutes on high fire.
Finally, you can add the yuba cooked by the fire, sprinkle a little starch, and eat it after collecting the juice.
Fifth: curry beef brisket
Pork ribs, carrots, potatoes, onions, curry slices, coconuts, onions, ginger, flavored wine.
1. Cut the beef ribs into small pieces and rinse them repeatedly with running water until no blood or water penetrates.
2. Blanch the beef tendon in a pot with cold water, heat it for 2 minutes, take it out, and rinse it with clear water for later use.
3. Wash and peel carrots and potatoes, cut them into small pieces, and peel and slice onions.
4. Put oil in a hot pot, add carrots, potatoes and onions, stir-fry carrots over medium heat, tighten the surface edge of potatoes to make them slightly brown, and then prepare.
5. Pour oil into the frying pan, add ginger and onion, add burdock and stir fry for about 2 minutes on medium heat.
6. Put enough water in the pot, throw away the buoy, add cooking wine, turn the heat down and cover it for two hours.
7. Add the fried vegetable pieces, add the appropriate amount of curry, stir fry and cook for 10 minutes.
8. Finally, add 30 ml coconut milk, stir well, taste, adjust the taste and enjoy it in the pot.