Stewed beef brisket with corn
Ingredients: 500g of beef brisket.
Ingredients: four taro and one tender corn.
Seasoning: red wine 100g, tomato sauce 15g, salt, oil, ginger, star anise, cinnamon and fragrant leaves.
working methods
1. Cut the brisket into pieces.
2. Blanch the beef brisket in a pot with cold water, add star anise, cinnamon and fragrant leaves, boil, skim the foam and cook for ten minutes.
3. Cut the tender corn into small pieces and cut the taro into hob pieces.
4. Add the right amount of oil to the pot and stir-fry the tomato sauce.
5. Add the simmered beef brisket and stir-fry with red wine.
6. Add taro and tender corn and stir fry slightly.
7. Add the right amount of boiling water. When the fire boils again, reduce the heat to simmer. If you are in a hurry, cook in a pressure cooker.
8. After stewing, add a proper amount of salt and a little soy sauce, stir-fry evenly.
Tip: It takes a long time to stew directly in the wok, and the corn can be added later. It is recommended to stew in a pressure cooker, which is faster. Add more water if it is a wok, and less water if it is a pressure cooker.
Braised beef brisket
Because it is stewed with tripe, it tastes like brisket, and tripe is not so crisp and delicious! Heads!
material
Beef brisket 1 kg cut into pieces, tripe 1 kg cut into strips, garlic 6 pieces, ginger 5 pieces, dried sweet pepper 6 pieces, pepper, star anise, fragrant leaves a little, rice wine a little, soy sauce a little, rock sugar 1 small pieces.
working methods
1. Wash the brisket and tripe separately, then stir-fry the brisket in a dry pan until it is dry, and take it out for later use.
2. Put oil in the pan and saute garlic and ginger slices for later use.
3. Stir-fry the pepper slightly, pour in the brisket and finger pepper when you smell the fragrance, sprinkle a little rice wine and stir well.
4. Pour in the fried ginger slices and garlic, soak well, submerge the brisket and tripe with water, add rock sugar and fragrant leaves and cook together.
5. Add soy sauce and soy sauce, simmer for 20 minutes, then turn to medium and small fire for 40 minutes, and turn off the fire.
6. Soak in the pot for more than 30 minutes (it is best to soak for 2 hours), then boil over high fire, and then turn off the fire to eat.
Braised beef brisket
Ingredients: sirloin (right amount) seasoning carrot (right amount) potato (right amount) coriander (right amount) soy sauce (right amount) soy sauce (right amount) cinnamon (right amount) pepper (right amount) star anise (right amount) rock sugar (right amount) dried pepper (right amount) ginger and garlic (right amount) cooking wine (right amount)
working methods
1. Cut the brisket into the size you like, put it in a pot with cold water, and boil the bleeding water.
2. Wash the cooked brisket, remove foam and dry it for later use.
3, carrots, potatoes cut hob block
4. Slice ginger and garlic, shred dried peppers, and wash star anise, cinnamon and dried peppers for later use.
5, put oil in the pot, burn until 7, 8 mature, add ginger and garlic to saute.
6. Then add the sirloin and stir fry for a while, then add the dried Chili and cinnamon and stir fry together.
7. Stir-fry the brisket until it changes color, then add soy sauce, soy sauce and cooking wine and stir-fry until the color is the highest.
8. Then turn to the casserole and add a bowl of water. It's almost the same without sirloin. Small fire after big fire boils 1.5? Two clocks
9. Add potatoes and carrots after the brisket is tender.
10, until carrots and potatoes are soft and ripe, then add coriander.
Tip: