Braised beef, potatoes and red beans (or soybeans)?
Potato and beef are wrapped in fragrant tomato juice, which is rich and full ~ This dish is absolutely secret, and it is always the fastest dish to be eliminated on the table. Now share it with friends.
Materials?
Beef for two (slightly greasy).
Potatoes 1?
Twenty red beans?
Half an onion
Tomato (large) 1
Carrots 1 strip
Octagonal two small pieces
Two small dried peppers.
Onions, ginger and garlic
Braised beef and potatoes (exclusive secret system)?
Wash the beef and cut it into pieces. Pour in cooking wine, light soy sauce and marinate 10 minutes.
The landlord's habit is to wash the beef thoroughly before pickling, or soak the raw beef in cold water for a while before pickling. If you feel uneasy, you can mourn the water first, but it's not easy to pickle)
Peel carrots and potatoes, shred tomatoes and cut onions. Then cut the onion, ginger and garlic.
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Pour oil in a hot pot. When the oil is hot, add onion, ginger and minced garlic and stir-fry until fragrant. Add dried peppers. Pour in the marinated beef, stir-fry for a while, add star anise, cooking wine and a little soy sauce.
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After the beef is evenly colored, pour the shredded onion and tomato into the pot. Stir fry evenly. It's best to tamp tomatoes with a spatula to make them soft easily.
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Stir-fry for a few minutes, then add hot water to drown the beef. Cover the pot and simmer for 30 minutes.
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After 30 minutes, add potatoes, carrots and red beans. After the fire boils, turn to low heat, cover the pot and stew for about 15 minutes.
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15 minutes has passed, uncover the lid, add appropriate amount of salt according to personal taste, and order a few drops of delicious soy sauce to enhance the taste or a little chicken essence (you can also use no seasoning, just fresh enough. I didn't add monosodium glutamate and chicken essence. It tastes really fresh. After seasoning, turn to high heat to collect juice, and stir with a spatula to avoid sticking to the pan. When the soup is almost collected, turn off the fire, add chopped green onion and serve.
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skill
1. Adding onions and tomatoes to traditional potato beef is the icing on the cake. At last, you can't see onions and tomatoes when you serve them, because these two materials have melted into thick soup, and the beef is full and juicy, which increases the layering. You can leave the dried Chili slices, depending on whether you like spicy food or not.
This is a piece of fat and thin beef, not breast meat. Stewed brisket can also use this recipe, but it will take a long time. Foreign children can go to the supermarket to buy scotch fillet steak and cut it into pieces. It's delicious and delicious.
3. Many parents reported that beef can be used as firewood and chose fat and thin beef instead of lean beef. If it's beef brisket, it tastes better, but the fifth step is to heat more water, because the stew takes longer (at least one hour).
4. Whether beef needs to mourn in advance depends entirely on personal habits. My habit is to wash the beef thoroughly (or soak it in cold water for a while before washing it), and then marinate it, which makes it taste easier. Every day, people question the issue of mourning water. You can mourn if you like. The menu is dead or alive, and everyone's cooking habits are different. )
Many parents suspect that I don't mourn beef. Isn't it tricky to finally make it? First of all, the beef has been completely washed and salted in advance. Secondly, do I look good with star anise tomatoes, onions, ginger and garlic? Of course, they have a great effect on removing the fishy smell! But also enriches the taste and nutrition.
6. Carrots in some seasons may be a little sweet. If you are afraid of sweetness, put less carrots or no carrots.