Stewed beef brisket stew is better. If you want to stew better, you should choose brains, chest tendons, back tendons and plate tendons to make a pot. The upper brain is tender, and the lean meat contains soft tendons, but the fat on the chest contains soft tendons and will not be stewed. Stewed lean meat will not be fragrant, and a pot of oil will not be stewed on the chest. The back tendons are all soft, and there is a thin layer of lean meat on them, which can be eaten by soft old people and children. Thin but not firewood, soft and waxy, is not enough to achieve the pure flavor of the meat you want to stew. You must first pull out the water and blood, put the seasoning in the pot with warm water, open the lid to foam, stew for 8 hours, put the soy sauce, and finally put the salt and open it twice. This is a delicious pot of beef stew.
Extended data:
Stewed beef is a dish with beef ribs as the main material and soy sauce; Salt; Onion segment; Sweet noodle sauce; Garlic; Ginger; Zanthoxylum bungeanum; Illicium verum; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica and other accessories are made into simple home-cooked dishes.
Suitable for people who are weak and recovering from illness. This dish is characterized by bright red color and softness. However, patients with high cholesterol should not eat it.
Beef is not only delicious and healthy meat, but also provides protein. Minerals and vitamin B groups include nicotinic acid, vitamin B 1 and riboflavin. Beef is also the best source of iron needed every day. Moreover, after trimming off all visible fat, the average fat content of lean beef is only 6%, while that of tender beef is 3.7%, with very few calories.
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