Sichuan braised beef brisket production method: main material: beef, potatoes, auxiliary materials: ginger, garlic, soybean paste main material: beef, potatoes, auxiliary materials: ginger, garlic, soybean paste production: 1, beef brisket to blood, potatoes, peeled and cut into chunks to be used.
2, the oil is hot, put ginger and garlic incense, under the bean sauce, under the brisket and potatoes stir fry, add chili, pepper, soy sauce, sugar, star anise, chili oil, stir fry. 3, add water to cover the brisket and potatoes as appropriate.
4, slow fire stew for two hours (I use pressure cooker pressure, pressure 45 minutes). Ingredients: 500 grams of beef brisket, 15 grams of spicy bean paste, a little green onion and ginger, cooking wine, soy sauce, sugar 30 grams each, anise 1, a few slices of sun-dried fresh hawthorn slices.
Method: brisket cut into pieces, blanch with hot water and fish out. In the frying pan will be onion and ginger burst incense, and then add spicy bean paste, and then into the beef block stir-fry and add soy sauce, sugar, cooking wine, star anise, and finally heated boiling water soaked through the beef, with a small fire and slowly cook until the juice is thick, the meat crispy and fragrant can be.
It takes about 2 hours. To the juice thick meat rotten turn off the fire into.
A lot of people do out of the old hard texture. In fact, the key to making braised beef is to be sure not to skimp on the fire.
If the fire is not enough, the beef is not so crispy, of course, it is not delicious. Moreover, if you add a few slices of sun-dried fresh hawthorn slices into the same boil, the beef will be well cooked and finally crispy and rotten.
How to make braised beef brisket?
1, the brisket is the cow abdomen and near the cow ribs in the soft muscle, to fresh yellow cattle brisket is good.
2, brisket is the meat with tendon, meat, oil flower, this is just a kind of general term. According to the parts to points, cattle in many places of the meat can be called brisket.
The part imported from abroad is based on beef ribs cut into strips (also known as strips), which are taken from the bone-in strips of meat between the ribs, with more lean meat, less fat, and fewer tendons, which is suitable for braising or stewing. In addition, in the upper part of the loin there is a piece of less tendon, less oil, more meat, but the shape is not quite regular side of the loin, which can also be called brisket, is the best part of the red roast.
Beef tendon can also be regarded as a kind of brisket, more sinew, less oil, or even all lean meat. Therefore, it is generally used for brining, not suitable for stewing, and even less suitable for braising.
Braised Beef Brisket Cuisine: Hunan cuisine Ingredients: Main ingredients: 200 grams of fresh beef brisket, 10 grams of Dong Ru, 10 grams of ginger, 10 grams of green onions. Seasonings: 50 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 5 grams of sesame oil, 20 grams of wet cornstarch, 50 grams of broth, soy sauce king.
Method: 1, brisket cut into pieces, Dongru sliced, ginger sliced, scallions cut into pieces. 2, boil the pot of oil, put ginger, winter Ru, brisket stir-fry until dry water to be used.
3, and then injected into the broth, seasoned with salt, monosodium glutamate, sugar, pepper, with a small fire burn crisp, juice thick when adding green onions, thickened with wet cornstarch, dripping sesame oil can be into the dish.
Restaurant braised beef brisket practices and ingredients
Ingredients: beef, soy sauce, cooking wine, star anise, dried chili peppers, cinnamon, ginger, scallions, sugar, salt, vinegar
Practice:
1, beef washed, cut into small pieces.
2, put the right amount of water in the pot, meat into the pot, boil,
3, the beef surface discoloration, fish out.
3, pressure cooker with water, put the right amount of star anise, cinnamon, dry chili, the right amount of cooking wine, soy sauce, sugar, salt, green onion knots, ginger.
4, put the beef grain, mix well, put half a tablespoon of vinegar.
5, cover with a lid, high heat for 15-20 minutes, turn off the heat.
6, pressure cooker do not open immediately, just leave it there, until the pot calm down, the gas is also released can be.
Notes on making meat in a pressure cooker:
1, make meat in a pressure cooker, come fast, short time.
2, with a pressure cooker, always use a large fire, so that it is better to control the time, or you turn the small fire if the time is difficult to control.
Does anyone know how to do authentic braised beef brisket
Various places have different practices, I recommend my method: 1, cut the brisket into 2cm-sized pieces, put the water boiled and then rinsed, to remove the blood foam 2, the pot of oil hot half a spoonful of sugar burned to froth, into the beef brisket stir-fry 3, add ginger, garlic, peppercorns, star anise, soy sauce, soy sauce and continue to stir-fry for a few minutes 4, Add water to submerge the brisket, large fire boil after switching to a small fire stew, about 1.5 hours, brisket soft, you can taste how the salt flavor, and then into the green onion stir fry a few times, OK! I also like to put a few pickled peppers and a large piece of pickled ginger, so that out of the burn out is another taste.
Brisket can be added to the potatoes, but the potatoes only need 15 minutes to cook, can not be put early; my family love to put kelp, seaweed, burn kelp, you have to add a few drops of vinegar, so as not to overflow the pot.
Braised beef brisket home practices braised beef brisket how to do
This brisket first simmered with spices, and then simmered out of the broth roasted radish, so that the radish absorbed the brisket of the aroma, and will not dilute the flavor of the beef, but also the broth has the sweetness of the radish, the beef brisket spicy and soft, very under the table.
With the teacher to learn the practice of braised beef brisket. 1.brisket washed and cut into pieces.
2. Prepare the ingredients, ginger washed and patted. 3. cow Ran into the boiling water blanching, remove the foam.
4. frying pan is hot, put the oil, oil is hot into the hot pot base material stir-fried incense over medium-low heat. 5. and then into the ginger and garlic, star anise, peppercorns and dried chili pepper stir-fried.
6. Pour boiling water, add brisket, soy sauce and white wine, and boil over high heat. 7. Pour all the ingredients in the pot into a casserole dish, and add hawthorn, chicken powder, soy sauce and sugar to taste.
8. Turn the heat to low and simmer for 2 hours until the brisket is soft and rotten.
Authentic braised beef brisket
Szechuan braised beef brisket
Preparation:
Main Ingredients: Beef Potato
Auxiliary Ingredients: Ginger Garlic Bean Paste
Main Ingredients: Beef Potato
Auxiliary Ingredients: Ginger Garlic Bean Paste
Preparation:
1, beef brisket to remove the blood water, potato The first thing you need to do is to cut the skin and cut it into chunks and leave it there.
2, the oil is hot, put ginger and garlic incense, under the soybean paste, under the brisket and potatoes stir fry, add chili, pepper, soy sauce, sugar, star anise, chili oil, stir fry.
3, add water to cover the brisket and potatoes as appropriate.
4, slow fire stew for two hours (I use pressure cooker pressure, pressure 45 minutes). Ingredients:
500 grams of beef brisket, 15 grams of spicy bean paste, a little green onion and ginger, 30 grams of cooking wine, soy sauce, sugar, anise 1, a few slices of sun-dried fresh hawthorn slices.
Method:
Brisket cut into pieces, blanch with hot water and fish out. In the frying pan will be onion and ginger burst incense, and then add spicy bean paste, and then into the beef block stir fry and add soy sauce, sugar, cooking wine, star anise, and finally heat the boiling water soaked over the beef, with a small fire and slowly cook until the juice is thick, the meat crispy incense can be. Probably need about 2 hours. To the juice thick meat rotten turn off the fire that is. A lot of people do out of the old hard texture. In fact, the key to making braised beef is that you must not skimp on the fire. If the fire is not enough, the beef will not be so crispy, of course, it is not delicious. Moreover, adding a few slices of sun-dried fresh hawthorn slices into the same boil, the beef will be very well cooked, and finally crispy and rotten.
Restaurant braised beef brisket practice and ingredients
Ingredients: beef, soy sauce, cooking wine, star anise, dried chili peppers, cinnamon, ginger, green onions, sugar, salt, vinegar Method: 1, beef clean, cut into small pieces.
2, put the right amount of water in the pot, meat into the pot, boil, 3, beef surface discoloration, fish out. 3, the pressure cooker put water, put the right amount of star anise, cinnamon, dry chili, the right amount of cooking wine, old soy sauce, sugar, salt, onion knot, ginger.
4, put the beef grain, mix well, put half a tablespoon of vinegar. 5, cover with a lid, high heat 15-20 minutes, turn off the heat.
6, pressure cooker do not open immediately, just leave it there, until the pot calm down, the gas is also released can be. Pressure cooker to do meat notes: 1, with a pressure cooker to do meat, come quickly, short time.
2, with a pressure cooker, always use a large fire, so that better control of time, or you turn the small fire if the time is difficult to control. .