Taste: Salty and umami flavor technology: cooked and fried chestnut beef. Material: main ingredients: beef (fat and thin) 250g, Shā rotto Katakuri 100g.
Accessories: 50 grams of chestnuts (fresh)
Seasoning: onion 10g, ginger 5g, cooking wine 5g, soy sauce 5g, salt 2g, sugar 5g, peanut oil 10g teach you how to make chestnut beef, and how to make chestnut beef is delicious. 1. Peel and wash chestnuts and Shā rotto Katakuri, cut into pieces, soak in boiling water for 2 to 3 minutes, and then take out the Shā rotto Katakuri pieces.
2. Wash the beef, cut it into pieces, put it in an iron pot with 10g fresh orange peel, add water and cook it together, and take it out when the beef is cooked.
3. Add a little peanut oil to another pot, stir-fry the beef, Shā rotto Katakuri, chestnut and Jiang Mo together, then add a proper amount of cooking wine, soy sauce, salt, sugar and soup, and cook until the meat is crisp. The key to the production of chestnut beef: beef should be tenderloin and stewed slowly.
Tips-Health Tips:
This dish has the functions of invigorating spleen and stomach, regulating qi and resolving phlegm. It is suitable for treating chronic asthma and cough, senility, inappetence, loose stool and fatigue.
Roasting beef with chestnuts introduces the cuisine and its effects in detail, such as clearing the cuisine, tonifying qi and blood, tonifying deficiency and loss, invigorating spleen and appetizing, and postoperative prescriptions.
Taste: Salty and umami flavor Technology: Roasted beef with braised chestnuts Material: main ingredient: beef (ribs) 300g.
Accessories: chestnuts 200g (fresh).
Seasoning: 5g of salt, 5g of light soy sauce, 5g of light soy sauce, 3g of onion, 3g of ginger, 2g of pepper15g, 2g of cardamom, 3g of star anise and 60g of vegetable oil. Characteristics of roasted beef with chestnuts: brownish red, thick juice, fresh and salty. Teach you how to cook roast beef with chestnuts. Everything tastes delicious 1. Shell chestnut, blanch and drain.
2. Put the wok on the fire, inject clean water, put the beef in after boiling, blanch it, skim off the floating foam, and take it out and drain it after the meat is firm.
3. Put the wok on a strong fire, pour the vegetable oil (rapeseed oil) into the wok until there is no smell of raw oil, stir-fry the chestnut until the skin turns yellow, then take out the remaining oil in the wok, stir-fry Tsaoko, star anise and pepper, stir-fry the beef, and add refined salt, sweet soy sauce, soy sauce and onion ginger. Stir-fry for 20 to 30 minutes, and most of the water will be absorbed into the meat, then put it into aluminum pot.
4. Put aluminum pot on a small fire, filter the boiled water and pour it into the pot. After beef is put on fire for 2 to 3 hours, chestnuts are added and burned for 1 hour, so that chestnuts and meat paste together, that is, the juice is collected by fire. When the juice is thick, it can be served on a plate. The key to making roasted beef with chestnuts: 1. It is best to choose ribs with fat for beef.
2. Pick out Amomum tsaoko, star anise, onion and ginger when loading.
3. I like to eat spicy food, and I can put a few peppers when I burn it. The practice of roasting chestnut meat introduces the cuisine and its function in detail: home-cooked recipes.
Roasted chestnut meat production materials: main ingredients: chestnuts, chicken or pork and beef. Teach you how to cook roasted chestnut meat. How to cook roasted chestnut meat is delicious? 1. Put a little oil first, then add a little minced garlic and Jiang Mo, and add meat (chicken or pork, beef). 2. When the meat turns white, add cooking wine, sugar, soy sauce and water, and then add chestnuts. In order to make it more fragrant and tasty, I will also add some things like star anise. I like spicy food like lobster sauce. 3. Boil it with high fire first, then with low fire for about 30 minutes, and then boil it to see if the chestnuts are ripe. I just put chopsticks in my mouth for a while and have a taste. If it's ripe, I can add salt (until now, chestnuts are difficult to cook because of adding salt too early). Finally, I put some monosodium glutamate on the plate.