Appetizer soup in summer -- spicy and sour beef brisket with vinegar(xia tian kai wei tang zhi cu xiang suan la niu nan )

Appetizer soup in summer -- spicy and sour beef brisket with vinegar

Introduction:

"Basic introduction of beef brisket: Beef Brisket refers to the soft muscles of the abdomen and near the ribs of the cattle. It refers to the meat with tendons, meat and oily flowers. This is just a general term. According to the parts, the meat in many parts of the cattle can be called sirloin. The part imported from abroad is mainly cut into strips of beef ribs (also known as strip meat), which is from the boneless strip meat between the ribs. It has more lean meat, less fat and less tendons, so it is suitable for braised or stewed soup. In addition, on the top of the tenderloin, there is a small and regular tenderloin with less muscle, less oil and more meat. It can also be called beef brisket, which is a top-grade braised part. Beef tendon can also be regarded as a kind of sirloin, with more muscle, less oil, and even all lean meat. After adjusting for disease, body deficiency beef is rich in protein, amino acid composition is closer to human needs than pork, and can improve the body's resistance to disease. It is especially suitable for growth and development, post operation, and post conditioning patients who supplement blood loss and repair tissue. 2. Buxue Yangxue beef has the effects of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving thirst and stopping salivation. It is suitable for people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. 3. Strong muscle and strong bone. Water beef can soothe the fetus and invigorate the spirit. Yellow beef can soothe the middle and replenish qi, strengthen the spleen and stomach, and strengthen the muscle and strong bone. "

Production steps:

Step 1: Ingredients: Beef Brisket 400g cauliflower 90g tomato 1 onion half seasoning: chili oil a little blend oil 4 tbsp sugar right amount of salt right amount of chicken essence right amount of corn starch 1 tbsp tomato sauce 2 tbsp soy sauce 1 tbsp

Step 2: wash the vegetables and cut them into pieces.

Step 3: heat up the pan and pour in the blend oil

Step 4: put the beef brisket into a large bowl, pour in the soy sauce and corn starch, and stir well.

Step 5: pour into the pot to disperse the discoloration of the skin and set aside.

Step 6: heat the pan, add a little oil, add the cut vegetables and stir fry.

Step 7: add salted chicken essence and sugar to taste, add warm water.

Step 8: pour in the ketchup

Step 9: pour in white rice vinegar.

Step 10: pour in the beef brisket and simmer for 20 minutes.

Step 11: pour in a little chili oil before leaving the pot.

Materials required:

Beef Brisket: 400g

Cauliflower: 90g

Tomato: 1

Onion: half

Corn starch: 1 tbsp

Chili oil: a little

Blend oil: 4 tbsp

Sugar: right amount

Salt: moderate

Chicken essence: appropriate amount

Raw soy sauce: 1 tbsp

Ketchup: 2 tbsp

Note: * considering that children want to eat, I choose Beef Brisket with less tendons. *If you like a little rotten, you can cook it for a long time, or you can change the casserole to cook it, which is more fragrant. *If you like to drink soup, you can add more, but don't add soup in the middle of the way, it will destroy the nutrients.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xia Tian Kai Wei Tang Zhi Cu Xiang Suan La Niu Nan