Stewed beef in red sauce(hong wei niu rou )

Stewed beef with red sauce

Raw materials for red stewed beef

Beef rib meat 1000g, scallion white 10g, peanut oil 75g, sesame oil 1.5g, white pepper 0.5g, white sesame 5g (baked), monosodium glutamate 0.5g, large meal 1g, garlic 10g, ginger 10g, soy sauce 30g, wet starch 25g, refined salt 1g.

Processing steps of red simmered beef:

1. Wash the beef with clean water, soak it for 2 hours, take it out and cut it into 4 large pieces, about 250 grams each.

2. Put clear water into the skillet, put in the beef pieces, cook until five years mature, remove the blood and foam, take out, wash, and then cut into 1.5cm square beef pieces.

3. Heat up the frying pan, add peanut oil, and when the oil is ripe, add the beef and stir fry it. Add 1g refined salt and stir fry it to taste.

4. Take the steaming bowl and put the beef on the bottom of the grate, then add 1000 ml of clear soup and large ingredients, scallion, ginger slices, soy sauce, cover it with a porcelain plate, boil it on a high fire, and turn it to a low fire to simmer.

5. Remove the ingredients, ginger and scallion from the stewed beef, pour them into the frying pan, enlarge the garlic, monosodium glutamate and white pepper, thicken them, drizzle with sesame oil and sprinkle with white sesame.

Characteristics of red simmered beef:

The beef is soft and glutinous. It is delicious.

Stewed beef in red sauce

Red stewed beef is a famous traditional dish in Hunan Province, which belongs to Hunan cuisine. The main ingredients are beef and scallion.

Characteristics of dishes

The beef is soft and glutinous. It is delicious. Red, rotten meat, mellow taste, spicy and delicious. Red stew is the best skill of Hunan cuisine. Red stew is rich in juice and clear in soup. Red stew is good for taste and clear stew is good for taste.

raw material

Beef rib meat 1000g, scallion white 10g, peanut oil 75g, sesame oil 1.5g, white pepper 0.5g, white sesame 5g (baked), monosodium glutamate 0.5g, large meal 1g, garlic 10g, ginger 10g, soy sauce 30g, wet starch 25g, refined salt 1g.

practice

Method 1

1. Wash the beef with clean water, soak for 2 hours, take out and cut into 4 large pieces, each about 250 grams.

2. Put clear water into the skillet, put in the beef, cook until five mature, remove the blood and foam, fish, wash, and then cut into 1.5cm square beef.

3. Heat up the frying pan, add peanut oil, when the oil is ripe, add beef, stir fry, add 1 g refined salt, stir fry and taste.

4. Take the steaming bowl and put the beef on the bottom of the grate. Then add 1000 ml of clear soup, large ingredients, scallion, ginger slices and soy sauce. Cover it with a porcelain plate. Bring it to a boil over a high heat and simmer it down. 5. Remove the ingredients, ginger and scallion from the stewed beef, pour them into the frying pan, divide the garlic, monosodium glutamate and white pepper, thicken them, drizzle with sesame oil and sprinkle with white sesame.

Method 2

① Wash the beef in cold water, cut it into 4 large pieces, put it in the pot and cook until it is five years old. Remove it, and then cut it into 3 cm long, 2 cm wide and 2 cm thick strips. Wash the garlic and cut it into 3cm long pieces.

② Heat up the pan, add the oil, and cook until eight is ripe. Pour in the beef and stir fry for about 2 minutes. Add Shaojiu and soy sauce and stir fry for a while.

③ Take a big earthen bowl and put the stir fried beef on the bottom of the bamboo grate. Add onion, ginger, cinnamon, rock sugar, salt and soup (cover the porcelain plate on the top). After boiling over high heat, simmer over low heat until soft and rotten.

④ Remove the onion, ginger and cinnamon from the soft rotten beef. Pour the sauce into the frying pan. Add the garlic, monosodium glutamate and pepper and bring to a boil. Thicken with the cornstarch and pour in the sesame oil.

Key technology

Bring to a boil in high heat and simmer slowly in low heat. Keep the soup slightly boiling for about 2 hours. The beef is soft and rotten, and the soup is clear. If the fire is hot and the water is boiling, the soup will be turbid and lose the flavor of Hunan cuisine.

Nutrition

Modern medical research has proved that beef protein is rich in essential amino acids, so it has high nutritional value. Beef is very suitable for the elderly, children, the weak and the convalescent.

The chemical composition of beef varies with the type, sex, age, growing area, feeding method, nutritional status and body parts of cattle. Each 100g (food part) contains 20.1g protein, 10.2g fat, 10.2g vitamin, b10.07mg, vitamin b20.15mg, calcium 7Mg; 170mg phosphorus, 0.90mg iron, and 125mg cholesterol.

nutritive value

Beef is a very good food, which is beyond reproach for people. It is not only delicious, but also a good medicine. The main functions of beef are: tonifying spleen and stomach, supplementing qi and blood, strengthening muscles and bones. Indications: deficiency, loss, thirst, spleen weakness, stagnation, edema: waist and knee weakness. Usage: take orally, cook, decoct or take pills.

The extraordinary function of beef is widely recorded in Chinese medical classics. Beef as medicine was first recorded in bielu, which said: "treat thirst, stop diarrhea; tranquilize and replenish qi, nourish the spleen and stomach"; "Yilin zuanyao" said: "beef tastes sweet, specially tonifying the spleen and stomach, which is the foundation of acquired Qi and blood; Qianjin · Shizhi" stop salivation "; Compendium:" those who cover meat are called medicine, ripe liquid, intangible things. Therefore, it can penetrate the skin, hair orifices and claw nails from the intestines and stomach. It's like a flood rising, and Chen CuO going with the current. It's full of calmness, moistening and withering. It's also a pleasure to be refined. Beef has a long history as a medicine, which shows its position in the eyes of doctors.

The food is mutual restraint

Beef should not be eaten with chestnut, snails, brown sugar, leek, Baijiu and pork.

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Chinese PinYin : Hong Wei Niu Rou