Potato is the most common food in our life. It can be eaten as a dish or as a cooking, and it is one of the five staple foods in China.

Potatoes are rich in nutrition and have more advantages than rice and flour. They are called "perfect food" and are also called "underground apples" because of their delicious nutrition. At the same time, potatoes are rich in dietary fiber, delicious and easy to digest, which is very suitable for fat-reducing health care people.

There are really too many ways to make potatoes, the most famous of which is French fries. The French fries of KFC and McDonald's are the world-famous stewed beef brisket with potatoes.

As a gourmet kingdom, China has more than 1 other ways to make potatoes besides French fries, such as potato noodles, potato cakes, steamed potatoes, fried potato shreds, baked potatoes, stewed potatoes and so on.

There are so many ways to make potatoes. After eating potatoes for 3 years, I think stewed beef brisket with potatoes is the best. It is soft and glutinous, and it is never tired of eating, and the nutrition is not lost. Today, we will share the delicious cooking skills of this potato.

ingredients: beef brisket, potatoes

ingredients: ginger, chives, dried peppers, fragrant leaves, star anise and cinnamon

step one: peel the potatoes. When it comes to potatoes, I have to talk about it. There are generally two kinds of potatoes we see in the market, one is a relatively large seed potato, and the other is a relatively small local potato.

Relatively speaking, the price of local potatoes is a little more expensive, but local potatoes are much better than improved varieties. Therefore, if you have local potatoes, you must use local potatoes for this dish, and the improved varieties will taste a little worse.

Wash the mud outside the potatoes, then peel them, and cut them into pieces with a knife, and make them bigger.

To prevent the potatoes from turning black, we soak them in clean water.

Cut a piece of dried pepper into pieces.

Shred a piece of ginger.

Clean the brisket, cut it into long strips first, then cut it into pieces, and cut it into large pieces.

Add ginger slices and scallion segments, and add a proper amount of cooking wine to remove the fishy smell

After boiling, skim the floating foam with a spoon, and cook for another 3 minutes. After 3 minutes, remove the water, and rinse it under the drain. We can find that the edge of the boiled beef brisket is much smaller.

Next, continue to heat the oil in a hot pot, and dry the shredded ginger after the oil is heated. Stir-fry the butter, then add a proper amount of cooking wine to remove the fishy smell, stir well, and then add boiling water until the brisket is over. Note that here we need to add boiling water, not cold water < P > add a proper amount of salt, a proper amount of soy sauce for seasoning, a proper amount of soy sauce for coloring, and a spoonful of balsamic vinegar. Why add balsamic vinegar? This is the secret that chefs don't pass on. After adding balsamic vinegar, the beef brisket is easier to cook soft and rotten.

bring the brisket to a boil. After the water boils, we transfer the beef brisket and the soup to a casserole.

Cover it and bring it to a boil. Then turn the water to a low heat and simmer for 4 minutes. Be careful, don't put the potatoes in first. If the potatoes and the brisket are put in together, the potatoes will be stewed too badly, thus losing nutrients and affecting the taste. When stewing, we should pay attention to observation. Don't stew the soup dry. When the soup is boiled for 25 minutes, we put the potatoes in, add a little chicken essence to taste, and stir the potatoes and beef brisket with a spoon, so that the beef brisket and potatoes are evenly heated and the two flavors blend with each other.

cover and simmer for 15 minutes. After 15 minutes, this classic stewed beef brisket with potatoes is ready. Sprinkle with chopped green onion and serve delicious. The beef brisket is soft and rotten, and the potatoes are soft and waxy. They are delicious, and the family likes them. What's important is that the potatoes do not lose nutrition and are easy to digest.

In winter, stew a pot of potatoes and beef brisket for your family to eat. It's delicious and nourishing. After eating, you will feel warm all over. You like to try it quickly.

To sum up:

1. Cut the potatoes and beef brisket into large pieces, but don't cut the beef brisket too small, because the beef brisket will shrink after blanching.

2. Put the beef brisket first, but don't put the potatoes at the same time, otherwise it will be stewed too badly and lose nutrients. Add the potatoes 15 minutes after the beef brisket is cooked, and stew it with low fire, so as to stew the flavor and nutrition of the beef brisket.