Braised beef(hong shao niu rou )

Braised beef in brown sauce

Raw materials for making braised beef

Beef 500g, radish 300g, onion, ginger, cooking wine 25g each, a little salt, sugar, pepper, monosodium glutamate 8g, peanut oil 400g.

Processing steps of braised beef

1. Cut the beef into pieces, cut the scallion into long sections, and break the ginger. Peel radish, cut into pieces, oil until half cooked, remove.

2. boil beef in boiling water, skim the foam, add ginger, cooking wine, salt, sugar, pepper, msg to taste the color, remove the small heat, stew, add salt and radish, then rot to radish.

Braised beef

Braised beef

It is a traditional dish with spicy and five flavors. The main ingredient is beef with other accessories. Beijing cuisine, Sichuan cuisine and Hunan cuisine all have this dish, which is deeply loved by the public.

Beef is a favorite food for most people in the world, and one of the meat foods consumed by Chinese people is second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people, and enjoys the reputation of "proud son in meat".

Basic raw materials

500g beef, 2G monosodium glutamate, 5g pepper, 5g star anise and 5g green onion, 25g green onion, 25g wine and 25g soy sauce, 20g spicy bean paste and 15g sugar.

Production process

1. Beef

Cut into pieces, scald with hot water, drain water and set aside;

2. After the oil is heated, stir fry the onion and ginger until fragrant. Then add the chili bean sauce and stir fry the beef. Add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise. Finally, add water to soak the beef. Slowly cook over low heat until the sauce is thick and the meat is crisp.

Characteristics of dishes

Beef has high protein content and low fat content, so it is delicious and popular.

effect

beef

Rich in protein and amino acid composition, it is closer to human needs than pork, and can improve the body's resistance to disease. It is especially suitable for growth and development, post operation, and post conditioning patients who supplement blood loss and repair tissue. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for people with middle qi depression, shortness of breath, body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face.

Production method

Tangerine peel

Features: tangerine peel has a unique aroma, which can increase aroma and remove fishiness, and is compatible with beef

The best match.

Raw materials: 600g beef, 1 green onion, 2 pieces of ginger, 1 tbsp star anise, 80g dried pepper and tangerine peel. Accessories: a material: 1 tbsp wine, 1 tbsp Shaoxing wine, 1 tbsp sugar and 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp chicken essence, 1 tbsp pepper and 1 tbsp sesame oil, 1 cup water

Production method:

1. Wash the beef and cut into 0.5cm thick rectangular slices. Cut tangerine peel into strips, wash and cut scallion into long sections, peel and shred ginger.

2. Heat 1 cup of oil in the pan. Deep fry the beef slices over low heat until crisp. Remove.

3. Pour out the frying oil, heat 1 tbsp of oil in the pan, saute the dried pepper, add the tangerine peel and stir fry until fragrant, then add the green onion and ginger and stir well.

4. Finally, add beef slices, star anise and material a, and simmer until the soup is dry.

Sichuan spicy version

Main ingredients: beef rib meat, potato (or soybean, white radish)

Accessories: Douban sauce, large ingredients, dried chili, ginger, garlic and scallion

Production steps:

Step 1: put the whole meat into boiling water to remove the blood.

Step 2: cut the meat into 3cm small pieces after cold drying and set aside.

Step 3: heat the oil to 60% heat, add ginger and garlic, fry the beef (3-5 minutes)

Step 4: set up a steamer, put the fried beef into the steamer, add water, the ratio of water and beef is 5:1.

Step 5: turn down the heat after boiling water, add large ingredients, fragrant leaves (two pieces), three spoonfuls of soy sauce, a little vinegar, a little sugar (rock sugar is best), simmer for half an hour.

Step 6: within half an hour of beef stewing, stir fry the bean paste in a frying pan. After half an hour, pour into the steamer and add a little dry pepper (if you like hemp flavor, you can add a little pepper).

Step 7: stew the beef for an hour and a half, then add the chopped potatoes and scallions. Simmer for another half an hour to 45 minutes until the soup is dark red. Turn off the heat and put into the basin.

Children's Edition

Recipe ingredients:

75 grams of beef, 10 grams of bean paste, 30 grams of white radish, 1? 5 grams of pepper, 2 grams of salt, 10 grams of peanut oil, sugar and star anise.

Production method:

Beef ribs cut into pieces, blanch with boiling water, take out, cut into cubes. Cut white radish into cubes. Wrap Zanthoxylum bungeanum and star anise with gauze;

Heat the pan over high heat. Heat the peanut oil until 3 minutes. Add the bean paste and fry until the oil turns red. Add 150 grams of fresh soup, beef, spice bag, salt and sugar, bring to a boil, decant and discard the froth, and cook over low heat until rotten. Blanch the turnip in boiling water, put salt in the pot, until the juice is thick and the meat is rotten, take out the sachet and sprinkle coriander when eating;

Point: the final beef should be stewed until soft.

Private dishes

Main ingredient: Beef Brisket

Accessories: 1 ginger, 2 star anise, 1 caokuo, 1 tsp sugar, 2 tsp bayberry wine, appropriate amount of scallion and pepper

Methods: 1. Cut the beef brisket into cubes, put it into a big bowl with Chinese prickly ash, and soak it in water for about 20 minutes. After soaking out the blood, pour out the blood and drain the beef. If more blood, midway can change a water, blanch water. Chop up 2 pieces of ginger, put the beef and ginger into a water pot, bring to a boil and continue to cook for 5-6 minutes. Remove the beef, flush and drain.

2. Wash the pan, add 2 tbsp oil, add in the drained beef, ginger and scallion, stir fry over medium heat, stir fry while pouring in 2 tbsp bayberry wine, add 1 tbsp soy sauce, 1 tbsp soy sauce and 1 tbsp sugar, stir well.

3. Stir fry the beef until the color is uniform, add water to the beef, add the anise box of Tsao Guo, bring to a boil, transfer to the casserole, cover, turn to low heat to stew for more than 2 hours, until the beef is soft and rotten, turn to high heat to collect the juice. At this time, you can taste the salt, add the right amount of salt seasoning.

Home Edition

Ingredients: beef, potato, carrot, seasoning: dried red pepper, ginger, onion, cinnamon, salt, five spice powder, soy sauce, Baijiu, sugar, salad oil, clear water, starch.

Method:

1. Beef

After washing, cut into pieces, rinse with water, preferably drain water.

2, beef is made from soy sauce, starch, Baijiu and cinnamon. After grasping well, wrap it in plastic wrap and marinate for about 2 hours.

3. Peel the potato and cut it into pieces. Wash the carrot and cut it into pieces. Add water and set aside. Slice the ginger and set aside. After marinating the beef, remove the cinnamon and drain the excess water.

4. Put a layer of salad oil in the pan. The amount of oil should be more, because the beef used this time is very thin and there is not much oil. First onion slices, ginger slices and dried red pepper with hot oil, in the beef, stir fry.

5. After the beef is drained, pour in soy sauce and sugar. Stir fry well. Pour in water less than half of the beef. Bring to a boil over medium heat.

6. When the flavor of beef comes out, pour in fresh water. The amount of water is no more than beef. Add five spice powder and salt and simmer over low heat. Make sure there are bubbles in the pot all the time. In this way, after 40-50 minutes, the beef is crispy and the broth doesn't consume much. Put in the potato and carrot pieces and simmer for about 10 minutes!

Sichuan cuisine Edition

Ingredients: 1 000 g yellow beef, 3 g star anise, 100 g white radish, 3 G cinnamon, 150 g cooked vegetable oil, 15 g Shaojiu, 80 g Pixian Douban, 10 g Sugar, 2 g ginger and onion, 5 g refined salt, 40 pepper and 1500 g clear water.

Method:

1. Choose yellow beef with tendons (ribs are better), wash it with water, and cut it into small pieces (1000 grams, 50 pieces). Put it in a basin, add 1500 grams of water, soak for 20 minutes, pour it into an aluminum pot, cook until it is just boiling, and pick up the blood foam, otherwise the finished dish will not be fresh.

2. Break the ginger, cut the scallion into sections, peel the radish and cut it into hob pieces obliquely. Stir fry the white sugar into sugar juice. Cinnamon, Zanthoxylum and star anise are wrapped in gauze and minced with Pixian Douban.

3. Put the frying pan on the fire, add Pixian Douban and cooked vegetable oil to stir fry and smell, add the water for cooking beef, cook for about 3 minutes, and use the colander to remove the Douban residue. Pour the beef into the aluminum pot, then add ginger, onion, Shaoxing wine, salt, sugar juice and spice bag in turn, and slowly cook over low heat for 4 hours. When the beef? Soft juice is thick, add radish and continue to cook for half an hour. Pick up the ginger, onion and spice bag, put them into the plate and serve.

Special tips: use a small fire in the whole cooking process, pay attention to dry the soup, and do not add water in the middle, so as not to affect the mellow taste.

Features: this dish is prepared by traditional Sichuan cuisine. The finished dish is salty, fresh and mellow, with thick sauce, strong aroma, beautiful appearance and golden red color.

Pressure cooker plate

Main ingredient: Beef Brisket

Accessories: onion, ginger, garlic, star anise, dried pepper, hawthorn

Seasonings: jiangmi wine, soy sauce, shisan

Chinese PinYin : Hong Shao Niu Rou