To welcome autumn, you should eat more warm and tonic foods for recuperation. It can not only regulate the body and supplement nutrition, but also enhance immunity and prevent diseases. Beef is a very good food.

Beef has high nutritional value. It has been said in ancient times that "beef nourishes qi and has the same effect as astragalus". Traditional Chinese medicine believes that beef enters the spleen and stomach meridians and is a good product for nourishing the spleen and stomach.

Western nutrition believes that beef has high protein content and low fat content, so it is delicious and popular, and enjoys the reputation of "the favorite among meats".

The pot was steaming hot, sizzling in clusters, and the aroma of beef overflowed, as if there were thousands of cows bursting into the air.

Lifting the lid, the aroma of meat hit your face, and the thick tomatoes and beef lingered tenderly in the pot, as if no one in the world could disturb their love.

Essential skills for beginners TIPS 1. Blanch the beef brisket in cold water instead of boiling water directly, which can ensure its tenderness to the greatest extent and achieve the effect of removing the blood.

2. Don’t cover it in the middle, so that the fishy smell can come out, otherwise it will not be easily simmered in the meat.

3. After blanching, be sure to soak it in hot water and wash it repeatedly to keep the beef brisket tender. If you wash it with cold water, the meat will tighten and become less cooked.

| Tomato stewed beef brisket | By Fable 7656 Ingredients: 800g beef brisket Accessories: 2 tomatoes, 1 onion, 1 stew meat package, 2 star anise, 1 grass fruit, 1 section of cinnamon, appropriate amount of green onion and ginger,

Appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce Method 1. Main ingredients 2. Peel tomatoes and cut into pieces, shred onions, slice ginger, and cut green onions into sections.

3. Wash the beef and blanch it in cold water in a pot. After boiling, skim off the foam. 4. Remove the blanched beef. 5. Put a little base oil in the pot, add shredded onions and stir-fry until fragrant.

6. After sautéing the onions, add the chopped tomatoes and fry until soft. 7. Fry the tomatoes until soft.

8. Add the blanched beef 9. Add all the seasonings 10. Add hot water, no more than the beef seasoning 11. Put on the fire, bring to a boil over high heat, then reduce to low heat and simmer 12. Simmer until the meat is rotten and the soup is thick (approximately

1 and a half hours) Stewing is the beef cooking method chosen by many fat friends, and Yizhoujun is no exception.

If you want beef to be stewed well, there are two key points: first, it is tasty, and second, it is not hard.

If you want beef to be fragrant, ginger slices are indispensable. It has an obvious effect of removing fishiness and improving flavor. In addition, common spices for beef stew include peppercorns, star anise, etc. If conditions permit, add small pieces of bay leaves.

, small pieces of cinnamon are also good.

In fact, beef likes sweetness rather than salty. When marinating the beef, add a spoonful of sugar and an appropriate amount of water. The finished beef will have a richer flavor and be chewier.

In addition to the above two, red wine or dark beer is also a great way to add color to beef.

It is best to lightly fry the beef in the oil pan before stewing it. After taking out the beef, rinse the bottom of the pot with a small amount of red wine, and then pour it all into the stew pot.

Be it dark beer or red wine, they are all things that can give beef a rich texture, but have you fat friends ever used your imagination?

Needless to say, Yi Zhoujun once tried to combine beer and red wine. He thought it would become a dark dish, but the result was unexpected. Of course, these two are only for seasoning, so the amount must be controlled, otherwise they will overwhelm the others.

There are many ways to soften meat, but according to Yi Zhoujun's many years of practical experience, the most reliable ones are hawthorn slices or a combination of wine and vinegar.

After blanching and other steps, when the beef is put into the pot and water is added to start stewing, throw a few hawthorn slices into the pot, and then simmer slowly over a slow fire. This will make the beef crispy and the finished product will not be old or burnt.