Technology: stew
Taste: salty and delicious
Time:
Heat: Higher heat.
Composition:
600g of beef brisket, 3 tomatoes, half white radish, 2 dried peppers, appropriate amount of onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar and appropriate amount of peanut oil.
Cooking steps:
1. Wash dried peppers, remove seeds, cut onions into inches, and slice ginger.
2. Wash the white radish and cut the hob block.
3. Wash the tomatoes and water them with hot water to facilitate peeling. Slice peeled tomatoes for later use.
4. Put a little peanut oil in the pot. When the oil is hot, stir-fry the chopped tomatoes until the soup comes out. Then transfer the fried red soup to the soup pot for later use.
5. Cut the brisket into pieces, soak it in cold water for about 1 hour, and change the water twice in the middle until the brisket stops bleeding.
6. Put the soaked brisket in cold water and add a little cooking wine to remove the fishy smell. After the water boils, roll for a minute or two, remove and rinse with warm water, and control the water for later use.
7. Put a little oil in the pot, add onion, ginger, star anise and pepper and stir-fry until fragrant. Remember to pick out the peppers after smelling them.
8. Pour in the sirloin, add the dried Chili, add some soy sauce and sugar and stir-fry until the sirloin is oily.
9. Add chopped white radish and stir well. Transfer the fried beef brisket and white radish to the soup pot.
10. Add appropriate amount of hot water to boil, then simmer for about10.5 hours, and add soy sauce for color matching and salt seasoning before taking out 15 minutes. If it's not urgent, it's best to keep stewing for half an hour after turning off the fire.
Cooking skills:
It is not advisable to add salt too early when stewing beef. If salt is put first, the fibrous tissue of beef will shrink and protein will solidify. In this way, nutrients in beef can't be separated out, and seasonings can't enter the fiber tissue, which eventually leads to beef being neither rotten nor delicious.
To make radish delicious, the process of stewing after turning off the fire is essential. I am used to simply eating a bowl of breakfast after getting up in the morning, and then preparing braised beef brisket. When the stew is over, I will take some photos and throw them all into the pot to turn off the fire. Don't prepare the staple food until Mr. Kun gets up. By the time he ate it, the white radish had absorbed enough juice from his chest and turned dark red. It's really super delicious