The making method of casserole stew and its efficacy: private cuisine formula for nourishing qi and blood, formula for nourishing the body, formula for invigorating spleen and appetizing, and formula technology: making material of casserole stew beef: main ingredient: beef (ribs) 750g.
Seasoning: 50g of vegetable oil, 5g of soy sauce, 7g of onion, 3g of cooking wine, 4g of salt, 5g of ginger, 4g of pepper and 3g of monosodium glutamate.
The characteristics of beef stew in casserole are: original flavor, cooked beef, delicious soup, integrated soup and vegetables, rich nutrition and unique style.
The way to stew beef in casserole: 1. Wash the pork ribs and cut them into 2.5cm cubes.
2. Set the fire, add the beef pieces, and then add water. Skim off the blood and foam when the beef pieces are not boiled, and cook for a while. Put the beef pieces in a warm water basin, wash away the blood, and boil the soup for clarification.
3. Stew the beef soup, pour it into the casserole, and then add the net beef pieces.
4. Set fire, add vegetable oil, heat it, add onion, ginger slices and pepper, stir-fry until fragrant, add soy sauce, cooking wine and a small amount of boiled beef soup, boil it, that is, add salt, cooking wine, pepper and monosodium glutamate to make it salty and delicious, and then pour it into the casserole.
5. Put the pot on a strong fire, bring it to a boil, cover the casserole tightly, and simmer for about 2.5 hours until the meat is rotten and juicy.
The above is the practice of home-cooked casserole stew. Will you find it not too difficult after reading it? When making casserole stew, you must choose authentic casserole, and vegetables and other ingredients must be fresh. Only in this way can the food taste better and be more authentic.