1. Beef stew with Hungarian potatoes Ingredients: 950g of beef brisket, 500g of potatoes, 2 peppers, 3 garlic, 8-petal accessories: 2-3 spoonfuls of Hungarian pepper noodles, 1 fragrant leaf, 3 fennel slices, 1 small black pepper, appropriate amount of tomato sauce, 60g of salt and a little sugar. Processing technology:
Cut the beef into pieces (in order to keep the juice in the beef), I cut about 12 pieces, dry (wipe) the water on the surface, sprinkle with salt and freshly squeezed black pepper, marinate for one hour (it will be thicker later if I have time), cut the onion and garlic into pieces, put a little oil in the pot, boil the oil, add the beef pieces several times, and fry. Finally, you don't have to put it all in at once. If the pot temperature drops too much, the beef will easily come out of the water, and it is not easy to fry the color. Put the fried beef pieces into an enamel pot.
Add a little oil to the pot, add shallots and garlic and stir-fry for about five minutes. Then add diced peppers into the shallots, stir-fry for two or three minutes, pour diced tomatoes, stir-fry for one minute, then add Chili noodles from top to bottom and stir-fry evenly.
Pour the stir-fried ingredients into an enamel pot filled with beef, add water until it reaches the beef, then grind in some black pepper, add fragrant leaves and fennel, sprinkle a little sugar to taste more than 1 hour, and then add diced potatoes; After 20 minutes, add tomato sauce and stew for 10 minutes. Sprinkle some salt properly.
Beef stew in red wine Ingredients: 500g beef tendon 1/2 onion 1/2 carrot 2 lettuce 3 mushroom 2 clove garlic 7 olive 2 rosemary 1 fragrant leaf seasoning: 200ml red wine 50g tomato sauce black pepper 1 teaspoon (5g) salt 2 teaspoons (65g).
Wash the beef tendon and cut it into small pieces 5cm long and 3cm wide. After washing the mushrooms, cut them into four pieces horizontally and vertically. Peel the onion and slice it. Cut garlic into pieces. Wash and peel carrots and cut them into onion-sized hob blocks. Wash the lettuce and cut it into 2 cm long pieces. Tap the olive gently with a flower knife. Remove the core and leave the olives for meat.
Pour cold water into the pot that can't pass the beef. When it is popular, boil the water and turn it down. After the blood in the beef is completely cooked (about 3 minutes), take it out and rinse it, and drain it for later use.
3. Main ingredients of stewed beef with lotus root: beef ribs 600g, lotus root 1, auxiliary materials: salt 4g, soy sauce 10g, soy sauce 20g, old rock sugar 8g, star anise 1 cinnamon 1, and a small piece of Amomum villosum 1 fragrant leaves/kloc.
After washing the blood, take out the beef, air-dry, cut into pieces, peel the lotus root, slice it, put cold water in the pot, add beef pieces and rice wine, scoop up the water, add some oil in the pot, add star anise, cinnamon, fragrant leaves, Amomum villosum and ginger slices, stir-fry until it is maotai-flavor.
Add the processed beef, soy sauce and old rock sugar, stir well and add boiling water. If the beef is undercooked, bring it to a boil, simmer until the beef is 80% cooked, add the lotus root pieces, then burn until it is crisp and rotten, and stir-fry until the color is brown. Then take out the pot.