Stewed beef with Greek lemon(xi la ning meng dun niu rou )

Stewed beef with Greek lemon

Introduction:

"This is probably the most suitable big meat dish for summer. The temperature of 40 ℃ in Beijing for several days makes people lose appetite rapidly, especially the desire for meat is almost zero. But if the carnivores don't touch the meat for several days, they feel a little uncomfortable. A few days ago, I saw netizen lydiac (@ PTT) share the recipe of this dish. At that time, I wanted to eat it. Every day, I told the man that I would cook this dish, I would cook this dish! It seems that I was destined for this dish in my last life. Yesterday afternoon, I had half a day's free time. I didn't fear the high temperature and sunshine, so I ran to the vegetable market to buy beef. When I got home, I didn't care to take a bath. My whole body was sticky and smelly, so I began to wash the beef, cut the beef, prepare the ingredients, and then my husband came out to help me film after taking a bath. I really don't want to know whether it's the grudge in my previous life or not All in all, I want to eat this dish urgently. Spent more than three hours, I finally ate this dish, with rice to eat together, it is too happy!! And after eating, no matter in the mouth or in the stomach, there is no greasy feeling of the meat. It's clear and refreshing. At this time, I suddenly feel that lemon is so great. "

Production steps:

Step 1: wash the beef and cut into large pieces, about the size of 5x5or3x7.

Step 2: squeeze lemon juice and cut lemon dander.

Step 3: pour olive oil into the hot pot, and fry the beef until the surface is colored.

Step 4: put the beef aside, put the onion shreds in the empty side, and fry until soft.

The fifth step: pour Baijiu into liquor. After rolling, pour in the lemon juice and a pinch of lemon dander.

Step 6: add water to beef, add all spices and 1 teaspoon salt, bring to a boil, turn to low heat, and cover.

Step 7: simmer for about 1.5 ~ 2 hours until the beef is soft and rotten without breaking.

Materials required:

Beef tendon: 800g

Onion: 1

Lemon: 2

Baijiu: 1 cups

Thyme: 1 teaspoon

Basil chips: 1 tsp

Oregon: 1 teaspoon

Black pepper: 1 tsp

Red pepper powder: 1 tsp

Laurel leaf: 2-3 pieces

Olive oil: a little

Salt: a little

Sugar: a little

Note: 1. When stewing in hot weather, remember to turn on the range hood to speed up the hot gas discharge. It's also necessary to close the kitchen door, so that the heat will not spread to the living room, causing the situation that you don't want to eat before cooking. 2. Try the taste before turning off the heat. If it's too sour, add some sugar, but don't add too much. It's not good to be sweet and sour beef. My lemon is very big this time, so the taste of the soup is very sour. I added two spoonfuls of sugar to neutralize the acidity, but I can't taste sweet. 3. You can sprinkle some lemon dander before eating, it will be better~~

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Xi La Ning Meng Dun Niu Rou