stewed beef

ingredients:

beef, carrot, potato, onion, tomato, crystal sugar, pepper, star anise, cinnamon, nutmeg, angelica dahurica and citronella, soy sauce, soy sauce and salt.

production method:

1. To prepare a piece of beef, it is best to choose brisket, that is, beef pieces with muscle, meat and oil flowers, and cut them into palatable small pieces, because beef has coarse fibrous tissue and many connective tissues, so it should be cross-cut, that is to say, cut off long fibers, and never cut along the fibrous tissue, otherwise it will not be tasty and chewy.

2. The first point of beef that is not fishy and soft is that beef must be boiled in cold water, put in onion and ginger slices, and blanched for bleeding.

3. Cook for a few minutes after the water boils, blanch and remove it with a strainer. The second point to pay attention to when you want beef to be delicious is never to be too cold, which will make the beef taste worse and put it aside for use.

4. Cut the onion into hob pieces, peel the tomatoes and cut them into small pieces for later use. Pour an appropriate amount of cooking oil into the pot. After the ginger slices in the onion are sauté ed, add the onion and sauté ed until fragrant. Then add the tomatoes, stir-fry the soup, add the soy sauce, add a little soy sauce, add the appropriate amount of water, add the rock sugar, then put all the seasonings into the seasoning box, directly put them into the soup, boil over high fire, and put the beef in, and stew over low fire.

Because of the addition of tomatoes, beef will soon become very soft and rotten, so you must not be stingy with tomatoes, but put them in large quantities. After one hour, open the lid and add appropriate amount of edible salt to taste.

5. Dice carrots and potatoes, and put them into the pot together. The addition of carrots can make beef delicious without fishy smell. Cover and cook for about 1 minutes.

6. The pots used by individuals are different, and the stewing time is different, so you can check them at any time. When the carrots and potatoes in the pot are soft and waxy, you can turn off the heat and take them out.

The beef stewed by this method is very soft and rotten, fragrant, fat but not greasy and not firewood, tender and chewy, and the more you eat it, the more fragrant it is, especially the combination of tomatoes and carrots, which makes the beef more delicious.

Before Mid-Autumn Festival, you can buy more beef, stew it, pack it up according to the daily requirements, freeze it, and take it out directly every time you eat it. After thawing at room temperature, you can eat it directly by heating, or stew beef brisket with the heaviest tomatoes, or roast beef with potatoes is also very delicious. No matter how you eat it, it is delicious.