Stewed Beef How to Make Stewed Beef
Stewed Beef (1) Main Ingredients and Side Ingredients: Yellow Beef .........750 grams Shaoxing Wine ...... .........50 g Cinnamon ...............1 g Pepper ... ......0.
5 g green garlic ...............10 g MSG... ............1 g Shallot knots ...............10 g Fine salt ...............3 g Ginger ............ ...10 g cooked lard ......... 50 g [cooking method] 1. Beef washed with cold water, cut into 4 large pieces, under the pot of cold water boiled to four mature, remove the blood and fishy taste fished out, and then cleaned, cut into strips about 4 cm long, 2 cm wide, 1 cm thick.
Green garlic cut into 0. 78 cm long segments.
2. Take a large tile bowl, with a bamboo grate bottom, the beef into, add cinnamon, wine, onion knot, ginger, salt, cooked lard, water 1000 grams, boiling on the high fire, moved to a small fire on the stew for about 2 hours, remove the onion, ginger, cinnamon, into the green garlic, pepper, monosodium glutamate, into a large bowl is complete.
[process key] Wanted to boil open, small fire slow stew, keep the soup slightly boiling, about 2 hours, beef soft, soup clear bottom, if the fire big water rolling, soup turbid, lose Xiang cuisine stew flavor characteristics. [flavor characteristics] red simmering, stewing for the Hunan cuisine skills of the best work, red snuggle juice, stew soup clear, red snuggle pay attention to taste, stewing pay attention to taste.
Beef stewed in a slow and gentle fire, the soup is clear as a mirror, both tender and fragrant, fresh and pleasant. Beef stew (2) Raw materials 500 grams of beef, carrots.
Seasonings 15 grams of wine, 10 peppercorns, 3 grams of monosodium glutamate (MSG), green onions, ginger, salt. Practice (1) Beef cut into pieces, soaked in cold water for half an hour, moved into the pot of boiling water while stewing in addition to the foam, until the meat is cooked through no foam until.
(2) at this time, the onion (long section), ginger (pat broken), pepper, cooking wine added to the pot, stewed over moderate heat until 9 into rotten, and then into the radish (cut hobnail block, peeled). (3) Add salt and monosodium glutamate when the radish is stewed.
Characteristics of the soup is fresh and tasty, and the meat is soft and flavorful.
How to make beef stew
How to make beef stew
Solved Reward Points：0 | Asked by: Qingfeng Riverside | Time:2007-4-22 15:54 | Prosecution
The best answer
Beef stew detailed practice
Beef 500 grams, 500 grams of radish, cooking wine, salt, green onion, ginger. Adequate amount.
1, the beef wash, turnip block to be used.
2, the frying pan is hot, pour into the beef stir-fry, cooking wine, stir-fry flavor, sheng up for use.
3, casserole with a moderate amount of hot water, put onions, ginger, cooking wine to boil, add beef and cook for 20 minutes, turn to a small fire until the beef is cooked, add salt to taste, put the radish stewed to taste, you can put out of the pot.
[Main Ingredients Auxiliary Ingredients]
Yellow beef .........750 g Shaoxing wine ............ ...50 g
Cinnamon ...............1 g Pepper ...... ...0.5g
Green garlic ...............10g MSG ...... .........1g
Onion knots ...............10g Fine salt ...............3 g
Ginger ............ ...10 g cooked lard ......... 50 g
[cooking method]
1. Beef washed with cold water, cut into 4 large pieces, under cold water pot boiled to four mature, remove the blood and fishy taste out, and then cleaned, cut into about 4 centimeters. long, 2 cm wide, 1 cm thick strip. Green garlic cut into 0.78 cm long section.
2. Take a large tile bowl, with a bamboo grate bottom, the beef into, add cinnamon, wine, onion knot, ginger, salt, cooked lard, water 1000 grams, boiling on the high fire, moved to a small fire on the stew for about 2 hours, remove the onion, ginger, cinnamon, into the green garlic, pepper, monosodium glutamate, into a large bowl is complete.
[process key] Wanted to boil open, small fire slow stew, keep the soup slightly boiling, about 2 hours, beef soft, soup clear bottom, if the fire big water rolling, soup turbid, lose the flavor characteristics of Hunan cuisine stew.