Braised Tofu with beef brisket

Braised Tofu with beef brisket

Introduction:

"I used 18 kinds of spices to prepare the marinade. First marinate the beef brisket, and then marinate it all morning. The tofu is seasoned with harissa and fried until golden. Beef and tofu together, add a little brine, dry, add, dry again. This absorbs all the flavors in the brine. A spoonful of Nanquan cuisine is the last stroke. Collect the juice and put it on the plate. So it's called "Baiwei", which is worthy of the name. With a dish of green onion fried radish, a thick one light, absolutely comfortable lunch

Production steps:

Step 1: if you eat at noon, get up in the morning, cut the beef into pieces, boil it in cold water, and remove the foam.

Step 2: put the bag into the pot, add soy sauce, cooking wine, onion and ginger. Bring to a boil, cover, turn to low heat and simmer for 45 minutes.
It's a salting process to simmer for a morning. You can also cook it the first night, put it in the refrigerator and take it out the next day.

Step 3: cut tofu into pieces about the size of beef. Mix 1 teaspoon olive oil and harissa seasoning carefully. spare. If you don't have harissa, you can configure it according to the link materials. If you don't have any more, you can give your favorite chili powder.

Step 4: add a little oil to the pan, stir fry onion, scallion and garlic until fragrant.
Pour the bean curd, seasoning and olive oil into the pan and stir fry carefully until the surface of the bean curd is brown and no longer easy to break.

Step 5: add marinated beef and appropriate amount of brine, season with salt and pepper. Stir fry carefully. Although the bean curd has been fried, it is still bean curd after all.
For the first time, when the brine is almost dried, add the flavor of Nanquan's cooking according to the taste. If not, add bean paste.

Step 6: then pour the brine into the pot again and again, always keep the top of the pot on medium heat, and dry the brine again and again, then add it and dry it again until all the brine is poured out. The water evaporates, but the taste of the brine stays in the pot. Don't dry the juice too much at the last time, leave some for rice dressing. Sprinkle some scallions, then take the pot and serve.

Materials required:

Beef: 200g

Fragrant leaf: 1 piece

Curry leaves: moderate

Star anise: 1

Dry pepper: right amount

Cinnamon: a little

Tsaokuo: 3-4 grains

Anise: 1 / 4 teaspoon

Fennel: 1 / 4 teaspoon

Paradise fruit: half teaspoon

Black pepper: half teaspoon

Amomum villosum: half teaspoon

Coriander: half teaspoon

Mustard seed: half teaspoon

Ginger: 1 tablet

Onion: right amount

Tofu: 200g

Harissa seasoning: right amount

Garlic: 1 slice

Beef Brisket: 200g

Scallion white: 2-3 sections

Soy sauce: 3 teaspoons

Old style: 1 spoonful

Cooking wine: 2 teaspoons

Note: 1. Some spices are introduced in: http://blog.sina.com.cn/s/blog_ 46d08fb00100rd53.html2. If it's not convenient for you to mix bittern, you can buy ready-made bittern in the supermarket. Wang Shouyi brand is recommended for bittern. 3. It is recommended that xiananquan brand cuisine is fragrant, spicy and full of flavor. And bean paste can be changed. Roast meat and fish are very good.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: spiced