1, beef brisket is a soft tendon near the abdomen and ribs of cattle, and fresh beef brisket is better. Beef brisket refers to a piece of meat with muscle, meat and oil, just a general term. According to the parts, the meat in many parts of cattle can be called breast meat. The imported part is mainly beef ribs cut into strips (also called meat strips), which are boneless meat strips taken between ribs. There is more lean meat, less fat and less tendons, which is suitable for stew or stew. In addition, in the upper layer of tenderloin, there is a tenderloin with less muscle, less oil and more meat, but its shape is irregular. It can also be called beef brisket, which is an excellent braised part. Beef tendon can also be regarded as a kind of beef brisket, with full muscles, little oil and even lean meat. Therefore, it is generally used for pickling, not suitable for stewing soup or stewing.

Braised beef brisket

Raw materials:

Ingredients: 200g of fresh beef brisket, 0/0g of mushroom/kloc-0, 0g of ginger/kloc-0, 0g of onion/kloc-0.

Seasoning: 50g peanut oil, salt 10g, 8g monosodium glutamate, 3g sugar, a little pepper, 5g sesame oil, 20g wet flour, 50g clear soup, and soy sauce king.

Exercise:

1, beef brisket, wax gourd, ginger and onion.

2. Put oil in the pan, add ginger slices, wax gourd slices and beef brisket and stir-fry until dry.

3. Add clear soup, add salt, monosodium glutamate, sugar, pepper, and simmer. When the juice is thick, add the onion, thicken it with wet raw powder and pour in sesame oil.