Beef stew with red wine was originally a folk dish in France, and then it gradually became a classic dish in French cuisine. The real name of Beef stew with red wine is Boeuf Bourguignon, in which "Boeuf" is equivalent to English beef, and "Bourguignon" refers to Burgundy region of France, so authentic French beef stew with red wine should be cooked with wine from Burgundy region. Drinking red wine is good for physical and mental health, and it is good for ladies to replenish qi and blood, promote blood circulation and remove blood stasis, beauty beauty. In addition to vitamins, sugar and protein, red wine also contains 24 kinds of carbohydrates, and there are also many other organic substances, such as grape acid, sodium citrate, gluconic acid, etc., which can reasonably negotiate the central nervous system, relax muscles and activate collaterals.

For manual workers, all of them are indispensable nutrients. Red wine can not only be drunk in general, but also be used to cook dishes. There is no need to worry about the problem of ethanol, because it has already evaporated in cooking, leaving only a strong mellow and meaty taste. I used brewed red wine in the process of cooking this dish! In the case of frying pan, use onion and garlic to fry pan, and it is best to use unsalted butter (add a little brandy). Lettuce, potato and carrot are used as side dishes in hot pot. The seasoning is: salt, black pepper and homemade tomato sauce! The way to solve the problem of meat is generally similar. Brandy can be added without personal preference when frying. You don't need to choose too good red wine for cooking, just the original juice wine, but don't buy too cheap, it may be blended with spice melanin alcohol.

slice beef tendon, scoop up water and prepare. Tomato peeling hob block. Heat the oil in a pan (it is best to use unsalted butter, but you can replace it with edible oil if you can't accept that smell), and stir-fry the tomatoes until they are completely dissolved. Add beef tendon, stir-fry evenly, pour in appropriate red wine (beef and mutton have not been cooked), bring to a boil with high fire, and turn to low heat for stewing until beef and mutton are crisp and rotten. Add salt and cream cheese, stir well, turn to high heat and collect the juice. When the juice is thick, you can take it out of the pot. You can add hot pot side dishes such as potatoes and carrots according to your taste; If tomatoes are sour, they can add some sugar; You can also add black pepper seasoning before taking out the pot.

The roast beef brisket with red wine is actually similar to that of steak, and it is just to turn frying into cooking. As we all know, beef is a kind of food that is difficult to handle. If it is slightly too much, it will become more and more hard and cannot be chewed. If you want to taste delicious beef, there are only two ways. One is to cook it as soon as possible to maintain the mellow juice of beef and mutton. This kind is tender, and the other is to cook it for a longer time, completely destroying the chemical fiber in the meat. At this time, it is crisp and rotten. Red wine roast beef brisket is to taste the normal taste of steak, and at the same time abandon the delicate taste of steak, but pursue the perfect crisp taste. Stewed beef brisket with tomatoes is particularly warm when listening to the name. Tomatoes are refreshing and sweet, and beef and mutton are delicious and tender when stewed. The soup is rich and delicious, especially the delicious tomato soup, which is unforgettable after drinking once.