Process: stew
Flavor: salty and fresh
Time: <90 minutes
Calorie: Higher calorie
Ingredients:
Brisket 600 grams, tomatoes 3, half a white radish, dry chili peppers 2, green onions, ginger, peppercorns, star anise, cooking wine, dark soy sauce, salt. White sugar moderate, peanut oil moderate
Cooking steps:
1. dry red pepper washed and deseeded, scallions cut inch section, ginger slices
2. white radish washed and cut hobbies
3. tomatoes washed and poured with hot water to facilitate the peeling of the peeled tomatoes cut pieces of standby
4. put a small amount of peanut oil in the pot, oil is hot and then will be cut good The tomatoes fried until the soup. Then the fried red soup to the soup pot spare
5. brisket cut into pieces, soak in cold water for about 1 hour, halfway to change the water twice until the brisket is no longer bleeding
6. soaked brisket into the pot of cold water and add a little wine to go to the fishy, the water boiled and rolled for a minute or two after the fish out of the water with lukewarm water rinse clean water control standby
7. pot to put a little oil, put onion, ginger, star anise and peppercorns burst fragrant The oil is used to make a small amount of oil, put onion, ginger, star anise and peppercorns, and pop the aroma. Remember to pick out the peppercorns after smelling the aroma
8. Pour in the brisket, put in the dried chili pepper segments, and add the right amount of dark soy sauce and sugar stir fry until the brisket out of the oil
9. Put in the chopped carrots and stir fry evenly, stir fry brisket and carrots to a soup pot
10. Add the amount of hot water to boil over high heat and turn to a low fire stew for 1.5 hours or so, 15 minutes before the pot with old The color and salt seasoning can be added 15 minutes before the pot is discharged. If you are not in a hurry to eat off the fire and continue to simmer for half an hour the best
Cooking tips:
Stewing beef should not be too early to add salt. If you put salt first, it will make the beef fiber tissue contraction, protein coagulation. In this way, the nutrients in the beef can not be precipitated, and the spices put in can not enter the fibrous tissue, which finally leads to the beef is neither rotten nor flavorful
Wanting the radish to be delicious, the procedure of stewing after turning off the heat is essential. I used to wake up in the morning and simply eat a bowl of breakfast and then start to prepare the stewed beef brisket, wait until the stew is ready to serve some of the photos, and then after the photos are finished, throw all of them into the pot off the heat and simmering. When Mr. Thulium woke up to prepare the main meal, by the time we ate, the white carrots had absorbed all the juice of the brisket and turned a deep red color, which was really super delicious.