Stewed beef in Northeast China(dong bei luan dun zhi niu nan pian )

Stewed beef in Northeast China

Introduction:

"Northeast people and friends who like to eat northeast food all know that there is a famous dish in Northeast China called luandou. The stew is full of a big pot, and the more delicious the whole family eats together. Today, we introduce a stew with Niunan as the main material: tomato, potato, carrot, Yuancong stewed Niunan, which is rich in nutrition and delicious. "

Production steps:

Step 1: wash Niunan, cut into pieces, marinate with rice wine and starch (can make meat soft and tender).

Step 2: Ingredients: wash the tomatoes, potatoes, carrots and scallions, peel and cut the potatoes and carrots into pieces, because the tomatoes and scallions are not cut to keep fresh.

Step 3: seasoning ready: ginger slices, because there are yuan onion, so do not add onion. Zanthoxylum bungeanum, Daliao, shredded Sichuan pepper and wolfberry are reserved.

Step 4: cooking and coloring: I didn't add soy sauce or soy sauce to this dish (it's said that my skin will turn black if I always eat it, ha ha). Add oil after frying (don't put too much oil, otherwise the stewed beef will produce oil and the soup will be greasy). After the oil is boiled, add brown sugar and rock sugar. Function: brown sugar improves color and crystal sugar brightens.

Step 5: after boiling the sugar, add Niunan, stir fry, and the color gradually darkens.

Step 6: this step depends on the person: if you like to eat a pot of paste, after the beef is fried and colored, add potatoes and carrots to continue to fry. Because beef stew takes a long time, other ingredients are usually added when the beef stew is almost the same.

Step 7: add boiling water and bring to a boil.

Step 8: turn to the soup pot and simmer slowly. My private soup pot is an electric rice pot. Ha ha, it's used for sauced beef hoof, stewed elbow and stewed fish. The fire is just right, and there will be no fumes. I've been traveling with you for many years.

Step 9: when the beef is ready to stew, cut the tomato and scallion into pieces.

Step 10: the old way to check whether the beef is cooked well: insert the beef with chopsticks, and add the ingredients when it can be inserted (if the potatoes and carrots are added at this time, stew the potatoes, and then add the tomatoes and scallions)

Step 11: out of the pot: simmer for another 20 minutes, the soup is concentrated, the beef, potatoes and tomatoes are rotten, then stop the electricity.

Step 12: out of the pot! Let's have a taste first!

Materials required:

Niu Nan: right amount

Tomatoes: right amount

Potatoes: moderate

Carrot: right amount

Yuancong: right amount

Note: experience: 1, Niu Nan choice is not the more bright the better, some beef on the market is scarlet, or do not choose this. 2. Cut Niunan into pieces, add rice wine or cooking wine and starch, submerge for 5 minutes, remove fishiness, and make the meat soft and tender. 3. All kinds of food are cut into pieces of uniform size, so that some of them will not be cooked and some will not be cooked. 4. It's healthier without soy sauce or soy sauce. 5. Make sure the salt is ready at last.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Bei Luan Dun Zhi Niu Nan Pian