Dongpo beef(dong po niu rou )

Dongpo beef recipe:

Ingredients for Dongpo beef:

Beef 400g; carrot 50g; white radish 50g; scallion 1; ginger 1 small piece; garlic 3 pieces; dried pepper 5; appropriate amount of Cao Guo; appropriate amount of Da Liao; appropriate amount of Xiang Ye

Ingredients for Dongpo beef:

30 g edible oil, 3 tbsp soup (90 g), 1 tbsp tomato sauce (3 G), 1 tbsp chili sauce (3 G), 1 tbsp sparerib sauce (3 G), 1 tbsp peanut butter (3 G), 1 tbsp refined salt (3 G), 1 tbsp sugar (3 G), 1 / 2 tbsp monosodium glutamate (1.5 g)

Processing steps of Dongpo beef:

1. Wash the beef, put it into a clear water pot and cook until it is seven years old. Take it out and cut it into cubes. Wash the carrots and radishes and cut them into cubes. Wash the green onion, ginger and garlic;

2. Pour oil into the pan, heat it, add tomato sauce, chili sauce, sparerib sauce, peanut butter and dried pepper, stir fry until fragrant, add soup, green onion, ginger, garlic, caokuo, large ingredients, fragrant leaves, sugar, monosodium glutamate and salt, boil, then add beef, carrot and white radish, stew until soft and rotten.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of Dongpo beef are as follows

It is spicy, soft and glutinous, with a thick and smooth taste.

Attention should be paid to Dongpo beef

When stewing beef, you can put a few Hawthorn in, so that the beef will rot faster, and there is a hawthorn fragrance.

Dongpo beef

Dongpo beef is a modified version of the famous Hangzhou cuisine Dongpo meat.

Dongpo meat is one of the most famous representative dishes in Hangzhou. However, when making a state banquet, we need to consider the different food cultures of different countries, including diet taboos, dishes and tastes. Therefore, after considering many aspects, we finally choose beef as the raw material. "

practice

Material Science:

400 grams of beef, 50 grams of carrots, 50 grams of white radish, 1 chive, 1 small piece of ginger, 3 cloves of garlic, 5 dried capsicum, appropriate amount of grass and fruit, appropriate amount of large ingredients, appropriate amount of fragrant leaves,

Seasoning:

30 g edible oil, 3 tbsp soup, 1 tbsp tomato sauce, 1 tbsp chili sauce, 1 tbsp sparerib sauce, 1 tbsp peanut butter, 1 tbsp refined salt, 1 tbsp sugar, 1 / 2 tbsp monosodium glutamate,

Method:

1. Wash the beef, put it into a clear water pot and cook until it is seven years old. Take it out and cut it into cubes,

2. Wash and cut carrot and radish into pieces,

3. Wash green onion, ginger and garlic,

4. Pour oil into the pot, heat it, add tomato sauce, chili sauce, sparerib sauce, peanut butter and dried pepper, stir fry until fragrant, add stock, onion, ginger, garlic, caokuo, large ingredients, fragrant leaves, sugar, monosodium glutamate and salt, boil, then add beef, carrot and white radish, stew until soft and rotten.

characteristic:

It is spicy, soft and glutinous, with a thick and smooth taste.

Chef one touch:

When stewing beef, you can put a few Hawthorn in, so that the beef will rot faster, and there is a hawthorn fragrance.

Material Science

Beef brisket, carrot, white radish, green pepper or rape (these two green vegetables are mainly used as ornaments).

Seasoning

Scallion, ginger slices, garlic, pepper, fragrant leaves, large ingredients, salt, sugar, tomato sauce, spareribs sauce, chili sauce, soup (beef soup can be used).

Method:

1. Let's deal with the beef first. Soak the beef brisket in cold water for a while. After soaking in the blood, rinse it thoroughly. Then blanch it to remove the blood foam. Take a soup pot, pour in an appropriate amount of water, bring it to a boil, and then add the blanched beef brisket. In this way, stew the beef brisket in the water pot for about an hour, without adding any seasonings, just stew it.

2. Wash, peel and cut carrot and radish into small pieces; cut scallion into sections; slice ginger into slices.

3. Turn off the heat after stewing the beef brisket for an hour, take the frying pan, pour in the right amount of oil, heat it up, put in the pepper section, then add tomato sauce, spareribs sauce and chili sauce to stir fry, put one spoon of each of the three sauces, and the specific amount should be adjusted according to your own taste, then add the clear soup of the beef just cooked, and bring to a boil.

4. Then put in the scallion, ginger, garlic, fragrant leaves, seasoning, salt, sugar, stir well, put in the sirloin, carrot, white radish, continue to stir well, wait for the soup to boil, turn to low heat, slowly stew until all the materials are soft and rotten, that is, wait until the soup is almost dry.

***When stewing beef, you can put a few Hawthorn in, so that the beef will rot faster, and when eating, there is the fragrance of hawthorn.

***The proportion of the three kinds of sauces can be adjusted according to your preference. Those who like sour, sweet and spicy are mainly hot pepper and tomato sauce. Those who like the taste of ribs sauce are heavy, so put more ribs sauce~

reminder

1. The heat of this dish is high, and the amount should be appropriate.

2. When stewing beef, you can put a few Hawthorn in, so that the beef will rot faster, and has the fragrance of hawthorn.

nutritive value

1. beef: beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, after growth, surgery and post conditioning care of people in the supplement blood loss, repair tissue and other things are not suitable. 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.

2. Carrot: carrot is rich in vitamin A, which can promote normal growth and reproduction, maintain epithelial tissue, prevent respiratory tract infection, maintain normal vision, and treat night blindness and xerophthalmia. Carrot can enhance human immunity, has anti-cancer effect, and can reduce the chemotherapy reaction of cancer patients, has protective effect on a variety of organs. Eating carrots can reduce the incidence rate of ovarian cancer. Carrot contains potassium bopernate, which helps to prevent arteriosclerosis, reduce cholesterol, and has a certain effect on the prevention and treatment of hypertension. Carotene can eliminate the free radicals that cause human aging. In addition to vitamin A, the B vitamins and vitamin C and other signature nutrients also have the effect of moistening the skin and anti-aging. Its aroma is caused by volatile oil. It can improve digestion and has bactericidal effect.

3. White radish: enhance the body's immune function: radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance; help digestion: mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion; help the absorption of nutrients: amylase in Radish can decompose starch and fat in food and make it fully digested Radish contains lignin, which can improve the activity of macrophages and phagocytize cancer cells. In addition, radish contains a variety of enzymes, can decompose carcinogenic nitrosamine, has anti-cancer effect.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Po Niu Rou