Braised beef(hong shao niu rou )

Braised beef

Introduction:

"I love the red, soft and smooth beef, the pink and glutinous potatoes."

Production steps:

Step 1: cut beef into pieces, blanch and remove, cut potato and carrot into hob pieces.

Step 2: stir fry sugar color, beef into reddish brown, sugar color determines the color of braised.

Step 3: add spices to stir fry the flavor, 1 tbsp of raw soy sauce, 1 tbsp of old soy sauce, 1 tbsp of cooking wine. Simmer over low heat to color the beef.

Step 4: add carrots and potatoes, stir fry well, warm water.

Step 5: turn the casserole to stew for one hour to adjust the salt taste. Keep simmering for an hour.

Step 6: add monosodium glutamate to improve the taste.

Materials required:

Beef: moderate

Potatoes: moderate

Scallion: right amount

Carrot: right amount

Appropriate amount: Ginger

Star anise: right amount

Red pepper: right amount

Cinnamon: moderate

Tsaokuo: moderate amount

Rock sugar: right amount

MSG: right amount

Salt: right amount

Old style: moderate

Thirteen spices: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

Note: 1. If you don't use casserole, don't put potatoes and carrots at the beginning. Casserole is mild and won't stew potatoes and carrots. 2. If you use a soup pot, stew beef for half an hour or an hour, then add potatoes and carrots after seasoning. 3. I have made a clear statement about braised pork trotters last time. If I don't understand, I will continue to read the log of "fried sugar color" of others.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Niu Rou