Secret method of burning bamboo shoots with beef;
material
beef
Use each other.
dried bamboo shoots
energy
soybean
sugar
1?o'clock
salt
1?o'clock
Cooking wine
oil
Stewed fennel
Red pepper
three
Sichuan pepper
A few grains
working methods
Save the exercise to your mobile phone.
1/5 soak the dried bamboo shoots in water one day in advance and cook for a while. (I cooked the steamed buns in the water below) Cut them into small pieces.
Cut 2/5 beef into pieces, not along the ribs, and cut off the ribs.
Boil 3/5 pot of water, and the beef will change color once in the flying water. Take it with a shovel
Put a little oil in the 4/5 pot, stir-fry the beef a little, add bamboo shoots, and add all the remaining raw materials and unused water. It's really impossible to measure how many grams are added to Chinese food ... everything depends. Try it. You can put less soy sauce first, and then add salt to taste.
5/5 After the fire is boiled, turn to low heat, and turn off the fire after the beef and bamboo shoots are soft and rotten for about 1.5 hours.
skill
The so-called secret recipe ... unlike ordinary braised beef, there is no bean paste, so it is very refreshing to cook, showing the original flavor of beef and bamboo shoots. The soup is very wide and suitable for eating noodles.
The practice of burning beef with bamboo shoots;
material
Beef tenderloin
Use each other.
1 kg
bamboo shoots
500 grams
Pi County Douban
3 scoops
Welsh onion
1 root
energy
1 block
garlic
3 petals
Red pepper
1
Eight angles
two
rhizoma kaempferiae
5 capsules
Mircia
3 tablets
Amomum tsao-ko
two
White cardamom
3 capsules
Dried orange peel
2 yuan
salt
Proper amount
Cooking wine
Proper amount
soybean
Proper amount
refined sugar
Proper amount
working methods
Save the exercise to your mobile phone.
110 Prepare ingredients: soak the brisket for 20 minutes in advance, soak it in bloodletting water, drain and cut into large pieces, cut bamboo shoots, obliquely cut green onions, and pat the ginger and garlic open.
2/ 10 put oil in the pot, pour in the brisket, add some cooking wine and stir-fry until the water comes out, and then take out the brisket for later use.
3/ 10 Put the oil into the pot, and when the oil is 5% mature, add all spices and dried peppers except tangerine peel, and stir-fry quickly to get the fragrance.
4/ 10 Add ginger and garlic and Pixian watercress to stir-fry red oil.
5/ 10 Pour in the brisket and stir-fry until the brisket and all the seasonings are evenly mixed.
6/ 10 Add onion and continue to stir-fry for a few times.
7/ 10 after adding water, pour it into the pressure cooker, pour in the soy sauce, add the dried tangerine peel, cook over high heat until the pressure cooker is inflated, and then turn to medium heat for 35 minutes.
8/ 10 Boil the brisket in a pressure cooker, pour it into a vegetable pot, add bamboo shoots, appropriate amount of salt and sugar, cook it for 15 minutes on medium fire, and then collect the juice on high fire.
9/ 10 Serve and sprinkle with chopped green onion.
10/ 10 can also be used to eat beef noodles.
skill
1, we don't eat chicken essence and coriander at home, so we didn't put it in. If you like, you can put a little before cooking.
2, bean paste is very salty, so don't put too much salt, you can try salty first and then put salt.
3, bean paste and dried Chili can be adjusted according to the individual's spicy degree.