Ingredients: 300g of breast beef, 250g of lettuce, jujube 10, 25g of yuba, a few slices of ginger, a teaspoon of minced garlic, a piece of cinnamon, oyster sauce, soy sauce, sugar, wine, salt and onion.
Production process:
1, sliced beef breast, blanched in boiling water for 5 minutes, drained. Wash lettuce and cut into pieces;
2. Put two spoonfuls of fried ginger and garlic in the pot, add breast beef, lettuce and yuba, stir well, scoop them up, and add four cups of water to the pot. After the pot is boiled, simmer on low heat until the breast is cooked, add seasoning for about 30 minutes, and then add the onion.
Yipin Xiang beef brisket
Ingredients: about 900g of beef brisket, about 600g of radish, cut corners, 2 pieces of star anise, 5-6 cups of water, 2 tablespoons of chopped green onion and 3 tablespoons of oil.
] Ingredients: seasoning (1): 2 tablespoons soy sauce, 1 tablespoon wine 1 tablespoon sesame oil.
1 teaspoon.
Seasoning (2): 65438+ 0 tablespoons garlic ginger, 2 tablespoons bean paste.
Sauce: 2 tbsp spicy juice, appropriate amount of soy sauce, sugar 1 teaspoon, 2 tbsp corn starch water.
How to do it:
1. soak the original beef brisket in 4 cups of boiling water for 10 minute, take it out and cut it into large pieces, add seasoning (1) and mix well.
2. Heat 3 tbsp oil, add seasoning (2) and stir-fry beef brisket.
3. Put the above materials into a casserole, add star anise and water to the lid, and simmer for 2 hours until the breast is soft.
4. Add the radish and cook for 10 minute, mix in the sauce and add the onion.
Beef Brisket Curry
Ingredients: sirloin 1 kg, 2 potatoes, 2 tablespoons minced garlic, onion 1 piece (about 30g), Chili powder 1 spoon, 2.5 tablespoons curry, butter 100g, and a bowl of oil.
Seasoning: 0.5 teaspoon of salt/kloc-0, chicken essence and 3 cups of milk/kloc-0.
Exercise:
1. Cut the brisket into small squares, blanch it in boiling water, remove blood and foam, wash and drain.
2. Peel the potatoes and cut them into tiles the size of mahjong tiles. Shredded onion.
3. Take the oil pan, put a bowl of oil, fry the potato chips, and pour out the oil. Add butter, simmer, saute minced garlic and shredded onion, then add curry powder and Chili powder and stir-fry until fragrant, add sirloin and stir-fry, add two bowls of water to boil, simmer 1 hour, then add potatoes and seasonings and continue to cook for 20 minutes until the soup is dry and the meat is rotten.
PS: I'm in a hurry today. After blanching the beef brisket, I added a little water to the pressure cooker, steamed the fragrant leaves and tsaoko together for eight minutes, opened the lid, fished up the seasoning and drained the water, in order to shorten the stewing time. Stir-fry the curry, put the fried potatoes and brisket together, add half a bowl of water to boil, simmer on low heat until the potatoes are rounded and the juice becomes thick, add milk and a little coconut juice (coconut juice is the best, but I can't buy it occasionally), collect the juice on high fire, stir-fry frequently without pasting the bottom (it is recommended to use a non-stick pan), and then take it out of the pan. Put a bowl of white rice, scoop a spoonful of curry beef brisket on the rice noodles, and eat!