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Noon dishes, beef stewed potatoes, beef is not soft enough, how to microwave at night?
Of course. The dishes cooked at noon can be processed in the microwave at night. For beef, it can not only play the role of disinfection and sterilization, but also make dishes weak. Let's take a look at the relevant knowledge.

Stewed beef with potatoes

Ingredients: burdock, potato,

Accessories: carrots, green onions, ginger, star anise, cinnamon, fragrant leaves and dried peppers.

Seasoning: soy sauce, salt, chicken powder, sugar, pepper.

Stewed beef brisket with potatoes

1. Start preparing the ingredients.

First of all, we prepare a piece of beef brisket, which is a tripe with ribs, meat and oil flowers. First cut into thick slices, and then cut into diced beef about 2 cm for later use. Prepare a potato, peel it and cut it into hob blocks with uniform size for use. Prepare a carrot and cut it into the same iron frame for use.

2. Start preparing auxiliary materials.

Prepare a section of onion, cut it into onion rings, a slice of ginger, cut it into ginger slices, put it all together, and grab a few star anise, three cinnamon and five fragrant leaves for later use.

Let's roast the beef brisket.

Put the beef in a pot with warm water and pour a little cooking wine to remove the fishy smell. The ethanol in cooking wine can dissolve the amine substances that produce fishy smell in meat, and its fishy smell will be taken away with the evaporation of alcohol during heating. After the water is boiled, remove the floating foam from the pot, blanch for 30 seconds, and then pour out the water. This step is mainly to boil the residue that can't be washed away by blood and cold water in beef.

Let's start cooking.

Heat oil in the pot, and pour in seasonings such as onion, ginger and star anise. Then grab some dried peppers and stir them together. Stir-fry until fragrant, pour appropriate amount of water along the edge of the pot, pour beef into the pot, add appropriate amount of old-fashioned background color to stir the color evenly, add a spoonful of salt to stir and melt, and turn to high heat to cook soup.

5. Start stewing in a pressure cooker.

Then pour the soup and meat into the pressure cooker. After SAIC, turn to low heat 10 minute, and stew the beef until it is cooked and tasty.

6. Let's continue cooking.

10 minutes later, remove the air pressure valve to deflate, then pour the beef back into the frying pan, pick out the seasoning, pour in the potatoes and carrots, cover the pot and stew for 8 minutes, and stew the potatoes and carrots until soft and rotten, so that their nutrition can be integrated into the soup.

It's time for us to open the lid and make up the flavor. Add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar and a spoonful of pepper and stir to melt the seasoning. After the ingredients are tasted, you can put them on the plate. Finally, sprinkle a little chopped green onion and serve.