Beef cassoulet is a very tasty Hubei dish, golden color, taste mellow and soft, adults and children love to eat, it is really nutritious and delicious. The practice is not difficult, just master the following points, you can make delicious and good-looking cassoulet.
Beef cassoulet is similar to beef stew in general, but this is to be more than a few procedures, the beef should first hang paste, and then deep-fried, and then put in a pot of stew, so that out of the beef, outside of the crispy, tender, fragrant and delicious, and then with a number of other vegetables, not only beautiful, but also tasty, the following detailed sharing of cassoulet of the production of the steps
1, raw materials preparation
1, raw materials preparation
1, raw materials preparation
1, raw materials preparation
Beef brisket, eggs, starch (corn starch is the best), ginger, star anise, peppercorns, cooking wine, salt, soy sauce, dried shiitake mushrooms (or other vegetables, such as carrots, potatoes, etc.)
2, ingredients processing
Beef bought back, cut into small pieces and washed clean (do not cut the block too small, the average size of about 4 centimeters is the best), and then the beef washed. The average size of about 4 centimeters is best), and then soak into the water, add some wine, soak for half an hour, and then clean, and squeeze out the water in the beef, dry beef. This step is mainly for deodorization. The main reason for drying the water is to hang the paste well in the next step.
Dried shiitake mushrooms are soaked in warm water in advance, make sure to use dried shiitake mushrooms because they are more flavorful, and with the aroma of the beef, it's even better.
3, hanging paste
Hanging paste is also called batter, that is, the beef dipped in starch paste. First of all, the basin into the egg and broken, and then pour the starch, it is best to use corn starch (corn starch fried out of the more crispy), and then put the beef piece by piece, evenly dipped in the batter. The batter should not be too thin, too thin, then hang less batter, so that the fried beef, will not be too fresh.
4, deep frying
Hanging a good paste of beef, under the frying pan frying, frying until golden brown out, after frying the outer skin crispy caramelized, inside the tender and juicy, can be fully locked inside the taste of fresh flavor, so that the stewed beef is more flavorful, better look.
5, stew
Start a pot of oil, then put beef, anise, soy sauce water, etc., stew, almost cooked, you can then add other vegetables, such as carrots, potatoes, etc., at first large fire, followed by turn to medium-low fire, cover the lid and slowly simmering for an hour, sprinkle with salt, sprinkle a little green onion can be
The first time I saw the beef, I saw it, I was very happy to see it. p>