Brisket is a common ingredient in daily life, it is with tendons, meat, oil flower of beef collectively, not only for the human body has a very good nourishing effect, but also chewy, so it is very popular, especially with it made of brisket taro casserole is very popular. In fact, the practice of brisket taro casserole is very simple, only 6 steps can be completed, especially suitable for their own home production.

What's the best way to make a pot of beef brisket and taro?

I. Ingredients

Main ingredients: 300g of beef brisket, 250g of taro

Seasoning: 30g of peanut oil, 5 drops of vinegar, 1 small piece of rock sugar, 3 green onions, 3 slices of ginger, 7 cloves of garlic, 2 star anise, 1 section of cinnamon, 30 ml of cooking wine, 15 ml of soy sauce, 10 ml of dark soy sauce, 1 tablespoon of soy sauce, the right amount of water

Second, beef brisket with taro in pot Practice

1. beef brisket cut into squares; green onion cut into segments, ginger slices, garlic whole pat flat.

Brisket taro casserole practice is what?

2. Beef blanch blood, wash with warm water and wait for use; pot of oil, medium hot ginger, garlic.

3. Add scallion, cinnamon, star anise burst incense; change to low heat, add a tablespoon of bean paste and a small amount of rock sugar, stir fry until the rock sugar melts.

4. Turn up the heat, add the brisket and stir-fry for two minutes; add a few drops of vinegar, stir-fry the flavor and then put the cooking wine, stir-fry until the flavor of the wine evaporates, and adjust the heat to medium.

5. Add soy sauce and dark soy sauce, stir-fry to color; add boiling water not more than 3/4 of the brisket, like more soup on the more water.

6. Transfer to a pressure cooker, steam the pressure cooker and turn on low heat and stew for 15 minutes; put the cut taro into the brisket, and then use the pressure cooker to stew for 15 minutes.

Brisket taro casserole practice is what?

Three, cooking tips

1, spices should not be too much, otherwise it will steal the meat flavor;

2, add the beef in the water must be boiling water, if you use cold water will lead to protein coagulation, the beef will not be bad stew;

3, bean paste and soy sauce are salty, the less water added to the meat the more flavorful, I use a pressure cooker basically does not consume water, so add the water is very little, if you use a casserole, you need to boil for a long time to add more water;

4, the specific time to boil according to their favorite taste adjustment.

Four, the nutritional value of beef brisket:

1, beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and postoperative, post-disease conditioning of people in the supplemental blood loss, repair of tissues, etc. is particularly suitable for the winter food beef can warm the stomach, is the season's tonic good;

2, beef has a tonic, the gas, nourishing the spleen, strong and healthy. Nourish the spleen and stomach, strong muscles and bones, phlegm and wind, quench thirst and stop the effect of salivation, suitable for the lower hidden in the gas, shortness of breath, weak muscles and bones, anemia, anemia and long illness and yellow face and eyesight of the people to eat;

3, buffalo meat can be tranquilizing and tonifying, yellow beef can be tranquilizing and beneficial to the qi, strengthen the spleen, stomach, and strengthen the muscles and bones.

Applicable people:

Suitable for growth and development, post-operative, post-disease recuperation people, in the gas under the hidden, shortness of breath and body weakness, weakness of muscles and bones, anemia, long-term illness and yellow eyesight and vertigo people to eat; infectious diseases, liver disease, kidney disease people eat with caution; yellow beef for the hairy, suffering from sores and scabies and eczema, acne and chiropractic, pruritus, people should not be used. High cholesterol, high fat, the elderly, children, weak digestion should not eat more.