Winter weather is getting colder and colder, everyone's dinner table is the most common is a variety of meat, because meat can increase calories, can nourish the body, and the most commonly eaten in addition to mutton dog meat, there are very familiar with the beef, beef to eat a lot of ways, but in the time to do it is difficult to cook through the time inevitably will be given to the convenience of everyone, resulting in a lot of impact, so usually want to beef stewed crispy, it should be accompanied by a number of potato class of vegetables, or with a packet of tea leaves together with the stew, so you can ensure that the beef crispy taste good.

Tips for stewing beef quickly rotten.

1. In the case of the board on a soft cloth, will be cut into strips of beef on the cloth, with the back of the knife carefully pat the beef, destroy its fibrous tissue, and then cut, stew, it is not only easy to rotten, and taste more.

2. buy back the meat is old, then do not have to rush to cook, can be in the appearance of beef coated with a layer of mustard, and then put into the refrigerator freezer. When the next day to wash off the mustard into the pot stew, can make the stewing time is shortened, cut beef tender and delicious.

3. Use hot water, not cold. Hot water can make the surface of the beef protein quickly solidified, prevent the meat of amino acids outside the leaching, to maintain the meat flavor delicious; high-fire boiling, uncovered pot stew 20 minutes to odor, and then cover, switch to micro-fire small open, so that the soup on the surface of the floating oil to maintain the temperature, to play the role of stewing.

4. boiling process, salt should be put late, the water should be added at a time, if you find that the water is less, you should add boiled water; stewed meat the day before, with mustard on the surface of the meat to wipe a little bit, stewed meat before, with cold water to wash off, so that not only cooked quickly, and tender meat.

5. stewed beef, add some wine or vinegar 1 kilogram of beef put 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar stewed beef, can also make the meat soft.

6. Stewing beef with a pinch of tea (wrapped in gauze bags) to cook together, the beef is quickly cooked, and the flavor of the beef does not change at all. If you don't have tea at home, you can also use hawthorn instead, tea and hawthorn have the effect of making beef and mutton crispy and deodorized.

Beef Stew with Tomato Sauce and Bean Pods

Ingredients

Beef Tendon, 1 piece, 400 grams, 500 grams, 500 grams of bean pods, 1 small carrot, 1 small onion, 1 medium-sized tomato, 1 potato, 25 grams of cream, 1/2 T. of red pepper sauce, salt, and freshly ground black pepper

Methods

Prepare all the ingredients as shown in the picture. All ingredients are washed and drained and set aside, pods two ends of the stem and cut into sections, carrots peeled and sliced, potatoes peeled and cut into pieces, onions peeled and diced, 2 cloves of garlic to increase the aroma of the absence of the same can be, tomatoes cut into chunks, all the ingredients are ready.

Melt the butter in a pressure cooker over medium heat, then add the diced onion and minced garlic and sauté until the beef is browned, then add the potato and carrot slices and sauté, then add the tomato and 1 Tbsp. of the red pepper paste and sauté, then pour in the hot water (about 700 inches) and add salt, pepper, and chili powder. Cover the pressure cooker and set it for 25 to 30 minutes, when the time is up, turn it on and this is what it looks like, the soup is thick and all the ingredients are simmering.

Eat it in a soup plate, with the soup, with crusty bread.

Or cook a plain pasta and serve it with this dish. The original pasta can be cooked by referring to the package, boiling the pasta in salted, wide water for about 8 minutes on high heat, fishing up a pasta and tasting it, the best seems to be a little hard in the middle