material
A catty and a half of beef (preferably beef brisket), a medium-sized potato, a carrot, a fist-sized red onion, three shallots, three slices of ginger, cooking wine, soy sauce, soy sauce, sugar, allspice powder, salt and water.
working methods
Wash beef and cut into pieces, peel potatoes and carrots, then cut into hob pieces, cut onions into strips (wear goggles to avoid crying cows), cut shallots into sections, and slice ginger.
Pour oil into the pan, which is about three times the amount of cooking on weekdays. Pour in potato pieces and carrot pieces and fry over medium heat. Stir-fry until the smell of potatoes (French fries) appears, so that potatoes and carrots can be fried on both sides.
When every potato and carrot is covered with wrinkles, take it out for use and leave the bottom oil in the pot.
Add onion and ginger into domestic base oil and saute until fragrant.
Add the beef pieces and stir-fry over high heat.
Stir-fry beef until it turns white and discolored. Add cooking wine, soy sauce, soy sauce, sugar and spiced powder in turn.
Stir-fry until the beef is even in color, then add water.
If the water has not passed the beef, simmer it in the lid of the back cover until the water boils.
When the beef is stewed with water, spread the onion evenly on the bottom of the saucepan (preferably a casserole), pour in a proper amount of oil, cover it with medium fire, and stir-fry the onion until fragrant.
Quickly pour all the stewed beef and soup into the onion pot, turn to a small fire cover and stew for one hour.
After one hour, add potatoes, carrots and appropriate amount of salt and continue to cook on low heat 15-20 minutes.
A fragrant but not greasy beef stew is finished! Onions have turned into mud, potatoes and carrots are crisp and rotten, and beef is wrapped in mashed potatoes, which makes it soft but not greasy, so I call this dish-beef stew with Sasha. It is good with white rice or mixed noodles!
Stewed beef with tomato and potato
material
Beef tendon and brisket can be 500 g; 2 tomatoes; 2 carrots; 2 potatoes; A pinch of dried Italian vanilla; Canned sugar-free tomato sauce 1 small can; 500-700 ml of sparkling wine; A small piece of butter
working methods
Group photo of ingredients
Cut all kinds of ingredients
Cut them all into pieces.
Put the butter in the pot and let the butter fill the whole bottom of the pot (stainless steel pot must keep the fire low, and when the pot heats up slowly, don't attack it with a big fire).
Stir-fried beef
Add sparkling wine after basic suspension, and don't eat beef.
After boiling, skim off the floating foam, and soak the beef before cooking to remove the blood, so that there is not much floating foam when cooking and there is no need to clean it.
Add canned tomato sauce. This must be thick, not the kind of ketchup we usually dip in French fries, but diluted. What's more, you can make tomato sauce with fresh tomatoes yourself, but the quality of tomatoes must be good.
After stewing 10 minutes, add tomatoes and hay spices and continue stewing on low heat. After 50 minutes, add potatoes and carrots and continue to cook for 20-30 minutes.
When the soup is almost dry, put salt according to your own taste.
Braised beef
material
500 grams of beef brisket; Illicium verum; Green onions; Ginger; Garlic; Cooking wine; Original pumping; salt
working methods
Put the brisket in water, blanch it until it changes color, take it out and wash off the floating foam.
Slice onion and ginger.
Move the roast beef into a casserole and add onion, ginger and aniseed.
Pour in cooking wine, light soy sauce, add enough water, boil over high fire, and stew over low fire 1 hour.
Stew until there is a little soup left.
Braised beef with red wine
material
640 g beef ribs; Beef puree is about100g; Bacon about 3-4; A medium-sized carrot; 5-6 small onions; Red wine is about 300ml; ; A few thyme branches; A little fresh dried thyme; A little pepper; Laurel leaf 1 tablet; Garlic 1 large petal (or 2 small petals); Tomato paste 1T or so; ; Appropriate amount of salt; About 1 tablespoon flour; Tricholoma is about 200-300g.
working methods
Slice the roots, cook in boiling water for about 8- 10 minutes, drain the water, fry the bacon in a pot until golden brown, and stir-fry with oil.
Beef ribs, cut into pieces. Wipe off the blood on the surface with a tissue. Later, I felt that the paper towel was not strong and would stick. I used a piece of cotton cloth so that the soup wouldn't precipitate and it wouldn't be crisp when frying later.
After the bacon is taken out, leave the bacon oil in the pot (add a little butter if there is little bacon oil) and fry the beef pieces in the pot until the surface is golden. If there is much beef, put it in several times.
Frying the bottom is to keep the beef in the soup and keep it fresh and tender.
Pick out the beef, the remaining oil and soup in the pot, and add the diced carrots and onions. Stir-fried soft onions smell fragrant.
Spread carrots and onions on the bottom of the cast iron pot, and then code the beef. Sprinkle a little flour on the surface of beef and turn it over to make the flour stick evenly.
Preheat the oven to 235 degrees without covering the cast iron pan. Bake in the oven for 5 minutes. The surface of beef is a little crispy. When leaving the stove, pay attention to prevent burns.
Then add the garlic paste.
Add red wine and broth.
Add vanilla, tomato sauce, fragrant leaves, pepper, etc. , and stir well.
Heat it to a boil with low heat.
Oven 160 degrees, cover and bake for about 2 hours (depending on the meat quality, it may take 3-4 hours, so it is estimated that the meat I bought will be tender and rotten in 2 hours).
Try it, poke it easily with chopsticks, and then separate the soup from the meat and vegetables.
Small mouth mushrooms, washed. Cut into pieces. Put a little butter in the pot. Chaoshang zhise
Put the fried mushrooms with the main course.
Heat the separated soup to collect juice. You can add a little starch to help thicken it. Then add salt to taste. Finally, mix the soup and vegetables together. Stir well. Heat it on the fire for a few minutes. You can eat ~ ~
Stewed beef with beer
material
Burdock; Beer; Auricularia auricula; Original pumping; Old pumping; Salt; Cooking wine; Seafood sauce (use sugar when not in use); Ginger; Garlic cloves; Onions; Red pepper; garlic
working methods
Soak the black fungus in advance, wash it, rub it a few times and cut it off slightly.
Cut onion, dice red pepper, peel garlic cloves, and cut ginger and garlic into small pieces.
Cut the beef into small pieces.
Stewed beef
Remove foam, remove
Put the right amount of oil in the pot and the black fungus in the pot.
Put the lid on, and the black fungus will explode, so that the black fungus can be boiled easily. Be careful to cover it.
Move the fungus to one side, add garlic cloves and ginger slices and stir-fry until fragrant.
Xia Niu
Release and smoke.
A little cooking wine (you can leave it alone)
Put beer.
verdant
If you don't want to use more beer, you can add some water
I don't want gasoline. . Finally, I struggled for a long time and put it in the pressure cooker. . . Haha, press the pressure cooker instead of stewing it slowly.
Open the lid and put some salt in.
A little seafood sauce, because seafood sauce is sweet, so no sugar is added.
I can stew in the pot for a while.
Add red pepper and cook slightly.
Sprinkle garlic before cooking. . . This is garlic flower.
Take half a glass of beer into the glass.
Pour it on a plate and serve the beef.
Stewed beef with potatoes and carrots
material
500 g beef; 2 carrots; 1 potato; Chicken essence; Garlic and ginger; Cooking wine; Soy sauce; White sugar/rock sugar
working methods
Cut beef into pieces and soak in cold water for half an hour to remove blood.
Put the beef in cold water, blanch it to remove the fishy smell, and skim off the floating foam with a spoon.
Put the cooked beef into the pressure cooker, add the chopped Jiang Mo and cook for 30 minutes. Take out the beef for later use. Don't pour the soup behind the stew.
Dice carrots and potatoes and slice garlic.
Heat the pan. When the oil is 80% hot, add sugar, stir with a shovel a few times, put beef in the pot, stir a few times, add soy sauce to color, then add garlic and cooking wine and continue stirring.
Stir-fry beef until dark red, add potatoes and carrots, stir-fry for several times, and then pour in beef soup. It is advisable not to use ingredients.
After boiling, turn off the heat, add some salt, put away the soup, drop a few drops of sesame oil, and start the pot.
Braised beef with carrot
material
Beef; White radish; Steak; Ginger; Cooking wine; Illicium verum; Original pumping; salt
working methods
Wash the steak, cut it into pieces, blanch it in cold water, and drain it for later use.
Take an oil pan, pour an appropriate amount of oil into the pan, until it is about 70% hot, pour in beef pieces, stir-fry for a few times over high fire, add ginger and cooking wine, cover the pan and stew for 3 minutes.
Add star anise, pour in a small amount of light soy sauce and appropriate amount of boiling water, cover the pot, and simmer the beef for about 40 minutes.
After 40 minutes, add appropriate amount of salt to taste, add chopped white radish and continue to simmer for 30 minutes.
Turn off the fire after 30 minutes and let it stand for 30 minutes. It tastes better and more delicious.
Home-cooked stewed beef
material
Beef; Onions; Ginger; Zanthoxylum bungeanum; Fennel; Illicium verum; Cinnamon bark; Fragrant leaves; Fresh pumping; Oyster sauce; sweet spreads
working methods
Ingredients: beef, the fatter the better.
Seasoning: 1, chopped green onion, Jiang Mo.
2, pepper, fennel, aniseed, cinnamon, fragrant leaves into the package.
3. Mix fresh soy sauce, sweet noodle sauce and oyster sauce according to the ratio of 1: 1: 1. Use fresh sauce, not old sauce; It is best to use yellow sauce for sweet sauce, and avoid black sauce. Different tastes also affect the color. If there is no sweet sauce, you can use soy sauce.
Cut the beef into pieces and put it in cold water. This soup with meat will be used in the future, so it needs more.
Bring the fire to the boil and skim off the foam. If there is more water, you will lose money by skimming. If there is less water, be sure to add boiled water. The bigger the fire, the more foam.
After skimming the foam, the water becomes cleaner. The bowl next to it is full of foam and dirty. Be sure to skim patiently.
Take out the meat, rinse the blood foam on the meat pieces and drain the water.
Take a saucepan with onion and ginger buns at the bottom.
Put the meat on the meat and pour the mixed juice on the meat.
Filter the soup with gauze or colander with fine mesh to remove the floating foam that has not been removed from the soup. Pour the clear soup into the saucepan and simmer. Add all the ingredients, and don't add water when stewing.
When the fire is on, there will be less floating foam and it will be clean.
Turn the heat down, bring it to a slight boil, cover it and simmer.
Be sure to stew for an hour or two. Pick out onions and ginger and season with salt.
Stewed beef with tomato
material
Beef (burdock is the best, I use tendon meat); Zanthoxylum bungeanum, ginger, garlic, dried pepper; Light soy sauce, salt, sugar, chicken essence
working methods
Cut the beef into pieces and put it in a pot with cold water. After the water is boiled, skim off the floating foam. After the blood foam is clean, take it out and drain it.
List of materials, ok ~ ok ~ ~duangduangduang (? ? _ ? )?
Heat the oil, add spices and stir-fry until fragrant, then add beef and stir-fry.
Extra pumping
After coloring, pour boiling water on the beef. After the fire boils, turn to low heat and simmer for an hour.
Heat oil, add tomatoes, stir-fry red oil, and pour in beef.
Add salt and rock sugar to taste and continue to stew for 30 minutes.
It's done.
Stewed beef with Japanese potatoes
material
Half a catty of beef; 2 potatoes; 1 carrot; Half an onion; Original pumping; Taste drenching; Sugar; Appropriate amount of water; Proper amount of oil
working methods
Shred onion, peel potatoes and carrots, and slice beef for later use.
Heat the pan and add a little oil. Add beef and stir-fry until steamed. Put it aside.
Add a little oil, add onion, potato and carrot and stir-fry for 2-3 minutes, then add sauce and stir-fry. The ratio of soy sauce, miso and sugar is 3:2: 1.
Potatoes and carrots will taste better if fried, but they should be omitted for health reasons. )
Add water that doesn't touch potatoes, add beef, cover the pot and stew for 15-20 minutes, and stew potatoes until they are soft and juicy.
Bibimbap is delicious.
Stewed beef with tomato, sour appetizer
material
Beef; Tomatoes; Onion, ginger, garlic and star anise; White sugar; Salt; chicken essence
working methods
Dice beef, blanch, cut onion, slice ginger, pat garlic until fragrant, and peel and cut tomatoes for later use.
Hot oil pan, add onion, ginger, garlic and star anise until fragrant ~
Pour in beef and stir-fry until fragrant ~
Pour in the chopped tomato pieces and continue to stir fry, adding a little sugar.
Stir-fry until the tomatoes are soft and out of the pan.
Water, more. Because the soup will dry when it is simmered later.
After the fire boils, turn to low heat and simmer for about 40 minutes to 1 hour. Remember to turn it over in the middle! ! Otherwise, it will be burnt! ! I ran for fun halfway, and then I burned the pot! ! ! Add salt to taste before cooking ~ If it is not fresh enough, you can add chicken essence ~ coriander to see your personal preference.
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Stewed beef with Japanese potatoes (meat)
material
Konjac silk 1 box (about 8 pieces); 200 grams of fat beef slices; 2 medium-sized potatoes; 1 carrot; Onion1; 3 slices of ginger; 6 mung beans; 3 tablespoons of soy sauce; 2 tablespoons of cooking wine; 1 tablespoon sugar; 2 tablespoons of Lin Wei; Clear water 400ml；; Salad oil (vegetable oil) 1 tablespoon; A small amount of salt; Baked oil paper 1 sheet
working methods
Cut the fat beef into 5cm sections, shred the ginger, peel the potatoes and cut into hob blocks, shred the carrots and shred the onions.
Boil the water, add a little salt and salad oil (extra weight), cook the green beans and take them out for later use.
Take out the water in the bag, wash it twice with clear water, rub it with a little salt for a while, then wash it again with clear water, boil it with the same water, heat it on medium heat until the water boils again, turn off the fire, cover it and cook for another 5 minutes, then take out the clear water and drain it for later use.
Add 1 tablespoon salad oil to the pot, then add shredded ginger and sliced beef, stir-fry until the beef changes color, and add wine.
Add konjac shreds, potatoes and carrots, stir-fry for a while, add 400ml of water, bring to a boil over high fire, and skim off the foam. Then add sugar and flavor paste.
Cut the baking oil paper into a circle with the same size as the pot mouth, cut a hole about 1cm in the middle, and cut a few small holes around it to make a cover (which can be directly covered on the food to avoid excessive evaporation of water). You don't have to make paper if you have this kind of lid at home. Cover the food in the pot with paper, then cover the pot and cook on low heat 10 minutes.
Add 1 half soy sauce and onion, cover and cook for another 5 minutes. Add the remaining half-cooked soy sauce, cover and cook for another 5 minutes. Add the cooked green beans and turn off the heat.
Stewed beef spaghetti
material
3 kg of beef brisket; Appropriate amount of black pepper (freshly ground); Appropriate amount of salt; 5 cloves of garlic; Half an onion; Thyme (fresh) 2 branches; 2 rosemary (fresh); Canned peeled tomatoes 1 can (including 400g); Fruit juice); 200ml2 of white wine with 2 carrots; 2 potatoes; Spaghetti (spiral shape)150g; ; Proper amount of olive oil
working methods
Wash the brisket, cut it into dices, soak it in cold water for 20 minutes, drain it.
Marinate with salt and black pepper for 20 minutes.
Heat the pan, add olive oil, fry the beef in batches until it changes color, and take it out for later use.
Preparation: Cut half an onion, mash 5 cloves of garlic, measure 200 ml of white wine, and prepare thyme and rosemary.
Heat a pan, add oil, add onion, garlic, thyme and rosemary, and stir-fry until the onion becomes transparent.
Pour in canned chopped tomatoes and stir-fry until the red oil oozes.
Pour in the white wine and stir-fry until the alcohol evaporates.
Add beef, pour clear water or broth, bring to a boil with high fire, turn to low heat, cover and stew for 2 hours 10 minute.
When stewing beef, wash vegetables, potatoes and carrots, peel them, cut into hob pieces, put them in a baking pan, coat them with olive oil, sprinkle with salt and black pepper.
Oven 180 degrees, put vegetables in and bake for 20 minutes.
After 2 hours 10 minutes, pour in the roasted vegetables and season with salt.
At this time, another pot is boiled with clear water. After the water is boiled, add salt and olive oil, pour in the spaghetti, and cook it according to the time on the packaging bag (cock brand screw spaghetti is cooked for 10 minutes to 12 minutes).
After the pasta is cooked, take it out and put it into the beef pot and mix well.
braised beef
material
Beef; Onions; Ginger; Cooking wine; Old pumping; Ketchup; salt
working methods
Cut the beef into pieces, add water and skim off the froth.
Rinse beef with water, change to another pot of water (preferably casserole), add onion, ginger, cooking wine and soy sauce, and add beef after boiling.
Simmer for an hour and a half, add some rock sugar (the tomato sauce I put in is better) and salt, and stew for a while.