#"Moment of truth" theme essay two # beef and mutton is the most popular meat food in winter, beef and mutton itself is low in fat content, high protein content, in the cold winter stew pot, soup fresh meat rotten nourishing and delicious.
My son is in middle school and his favorite food is beef and mutton, so I have to cook it at least once a week.
There are a lot of ways to make beef and lamb delicious, but I think the stewing method, with soup and water, is the most comfortable to eat in this season. Beef and mutton in the teacher cooking there is a recipe "cross-cutting cattle and sheep, do not put material", meaning that the beef and mutton muscle fibers thick, cut when you want to cut horizontally, so that it will not be stuffed teeth, and chewing. "Do not put material" is stewed beef and mutton can not enlarge material.
Beef and mutton is mainly its own fresh flavor, so when stewing fresh beef and mutton, spices can be said to be the simpler the better. Beef and mutton stew process there are several seasonings can not be put, if you add these seasonings, not only can not eat the fresh flavor of beef and mutton, but also affect the color of the soup flavor. The three seasonings that should not be put in the stewed beef and mutton:
The anise is called "dashi" in the north, and it is a necessary seasoning spice, because it has a strong flavor, which can add flavor to the dishes, especially meat dishes, so many people like to come to a few petals when stewing meat.
stew beef and mutton put anise "big mistake", because the flavor of the anise will cover the fresh taste of beef and mutton, and the soup will have a special flavor, so stew beef and mutton put anise not only can not play a proper effect, but will defeat the taste.
Chili pepper in the stewed beef and mutton is rarely used, after all, chili pepper spicy flavor will cover the original flavor of beef and mutton. Not fresh beef and mutton will think of using chili, and stewed beef and mutton will basically use pepper to fishy flavor, so put chili some superfluous.
Garlic in the cooking of beef and mutton will be used, but to eat meat and drink soup stew beef and mutton is not to put beef and mutton, after all, garlic strong garlic odor will make the taste of the soup seems strange.
The wine in the stewed beef and mutton will make the meat taste sour, and the taste of the soup is also a little strange, because most of the wine in addition to the composition of the wine will be added in addition to a number of other composite seasonings, these seasonings will affect the flavor of beef and mutton.
If you put some wine or beer in the stew, the flavor of beef and lamb will be upgraded to a higher level, because these wines contain a certain amount of sugar will play a role in increasing the freshness of the role of deodorization.
Main Ingredients :Beef brisket, carrots, green onions, ginger, beer, a little Puer tea, a small piece of tangerine peel, salt, pepper, oyster sauce, sugar
Making Methods:
1. Beef brisket into the soaking water until the soaking beef water becomes clear remove, and then into the cold water pot blanching.
2. Beef cut into small pieces, radish scrape the old skin outside the hobnail cut into pieces about the same size as the beef.
3. Pan into the oil and sauté the onion and ginger pieces, the beef into the pan to stir-fry to remove moisture, pour a little beer stir-fry flavor and add soup.
4. In the pot, a small piece of peel, a little Pu'er tea, and then the beef with soup poured into the pressure cooker pressure 20 minutes off the fire.
5. Pressure cooker natural deflation, the beef back to the pot, add radish pieces of high-fire boil and turn to low-fire stewing, add a little sugar in the pot to refresh, add salt, pepper and oyster sauce for seasoning, radish soft and rotten sprinkled with green onions and parsley out of the pot can be.
Delicious Tips:
Pu-erh tea color rosy can add a different tea flavor to the beef, but also can accelerate the beef cooked rotten.
Beef brisket meat fat and thin, the taste is more smooth, stewed fat is just absorbed by the radish, eat the taste is very good.