When it comes to brisket, I believe many of you are quite fond of it as I am. Brisket provides high-quality protein, containing all kinds of amino acids, and the ratio of various amino acids is basically the same as that of the various amino acids in human proteins.

It contains more sarcosine than any other food, and brisket is very low in fat, but it is a source of low-fat linoleic acid, and is also a potential antioxidant. a potential antioxidant, and brisket contains minerals and B-complex vitamins, including niacin, vitamin B1 and riboflavin.

Beef is also the best source of the iron you need every day. This issue of food tutorials, Tianjian beauty food shop is ready to share with you several delicious way to eat beef brisket, like to eat beef brisket friends remember to collect Oh,

Like food friends also don't forget to give me a point of attention, I will be updated every day to share different food tutorials, I believe that there will always be a will be a dish that you want to learn da!

Don't know how to cook brisket? Try these practices, each of which are delicious rice, see hungry

NO.1 radish stewed brisket

Prepare the following ingredients: 500 grams of beef brisket, 1 radish, 1 teaspoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of chicken, 1 tablespoon of wine, 15 grams of sugar, sesame seeds, green onions and ginger

Prepared as follows: brisket washed and put into the water, add wine, green onions and ginger, cook for 20 minutes to remove the blood. Cook for 20 minutes to remove the blood, boiled brisket cooled and cut into pieces, radish cut into pieces, pot of hot oil, popping onion and ginger, sautéed radish and brisket,

Added old soy sauce, salt, rock sugar, cooking wine and a bowl of water, high-fire boil and then turn to low-fire stewing until the beef and radish juice flavor, crispy and not rotten. Finally add a little chicken essence, sprinkle sesame seeds to decorate.

NO.2 tomato stew brisket

Prepare the following ingredients: brisket 2 pounds, 4 tomatoes, carrots 2, peppercorns, dashi, green onions, ginger, star anise appropriate amount

Specifically, the following: brisket cut into pieces to boiling water twice, wash, wash the carrots and cut into pieces. Tomatoes washed, cut into pieces, add appropriate amount of boiling water in the casserole,

Put the brisket, and at the same time put the onion, ginger, cinnamon, star anise, add a little vinegar, cover the pot with a lid, large fire to boil and then turn the fire to simmer, simmering for 30 minutes, add the carrot pieces, tomato pieces and a little soy sauce, simmering to 2 hours or so, add the right amount of salt, and then simmering for about 30 minutes can be on the table.

NO.3 Braised Beef Brisket

Prepare the following ingredients: 550g of beef brisket, 5 slices of ginger, 1 piece of garlic, 4 star anise, 200g of potatoes, 100g of carrots, seasoning: 30g of rock sugar, 2 tbsp of Haitian brand seafood sauce, 1 tbsp of soy sauce, 2 tbsp of rice wine, 1200ml of water

The specific instructions are as follows: cut the beef brisket into small cubes. cubes, pot of boiling water, put the brisket blanch until the water boils, pick up and wash for spare, pot of hot 1 tbsp oil, put the rock sugar, low heat and slowly cook until dissolved, and caramel color, add ginger, scallion, star anise stir fry flavor,

then add the brisket stir fry until even color, add rice wine, seafood sauce, stir fry until even color, injected into the water 1200 ml, light soy sauce, the water volume is higher than the meat pieces of about Bring to a boil over high heat and simmer over low heat for 90 minutes. In a separate pan, add 1 tbsp oil and sauté the diced carrots and potatoes until lightly browned on the surface, then add the brisket with the stock. Bring to a boil and simmer over low heat for about 60 minutes, until the soup has a light coating and you can easily insert chopsticks into the lean part of the meat.

Stir-fry the seafood sauce until evenly colored, add 1,200 ml of water, the soy sauce, and 30 millimeters of water above the meat, bring to a boil, then simmer over low heat for 90 minutes. Add 1 tablespoon of the oil to a separate saucepan and sauté the diced carrots and potatoes until lightly browned on the surface. Bring to a boil and simmer over low heat for about 60 minutes, until the soup has a shallow bottom and you can easily insert chopsticks into the lean part of the meat.