A combination of Chinese and Western hot pot cuisine -- Vanilla Red Wine beef hot pot(zhong xi he bi de huo guo chi fa xiang cao hong jiu niu rou huo guo )

A combination of Chinese and Western hot pot cuisine -- Vanilla Red Wine beef hot pot

Introduction:

"Red wine stewed beef is a classic western food. If you order this dish in a western restaurant, it's absolutely expensive. It was specially introduced in the diary before. This Vanilla Red Wine Beef hotpot is its upgrade, and it can also be regarded as an innovation of the combination of Chinese and western. Sirloin hot pot hot pot lead a person to endless aftertastes. It is not a red hot color. Red and red bottom is not a hot oil. It is a fruit of tomato and red wine. It is pressed for 30 minutes with a pressure cooker. The essence of tomato is completely integrated into the bottom of the pot. The stewed beef brisket is soft and tasty, the soup is refreshing and not greasy, and the unique flavor of thyme is the most delicious flavor.

Production steps:

Step 1: prepare materials.

Step 2: wash the beef brisket and cut it into pieces.

Step 3: clean the mushroom, onion and carrot and cut them into pieces of the same size. Slice the garlic, cut the celery into long sections, peel the tomato and dice.

Step 4: put the beef into a cold water pot, bring to a boil over high heat, turn to medium heat, continue to cook for 2-3 minutes, remove, wash and drain.

Step 5: pour the oil into the frying pan. When the oil is 50% hot, add onion and garlic and stir fry over medium heat until fragrant.

Step 6: add carrots, celery and mushrooms after frying.

Step 7: stir fry until the vegetables change color and pour in diced tomatoes.

Step 8: add ketchup and 1 teaspoon sugar.

Step 9: pour in the boiled beef.

Step 10: stir fry evenly, pour in red wine, and cook over medium heat until the soup is thick.

Step 11: pour boiling water without beef.

Step 12: add thyme and geranium, stir in black pepper and salt, bring to a boil, pour into pressure cooker and press for 30 minutes, the soup is ready, the side dishes are washed and picked up, the sauce is ready, then you can start to taste the hot pot.

Materials required:

Beef Brisket: 500g

Onion: 1 / 2

Carrot: 1 / 2 root

Mushroom: 3

Celery: 3 small roots

Garlic: 2

Thyme: 2 small roots

Fragrant leaf: 1 piece

Red wine: 250ml

Ketchup: 50g

Sugar: 1 tsp

Tomato: 1

Black pepper: moderate

Salt: right amount

Edible oil: right amount

Quail eggs: moderate

Vermicelli: right amount

Oily tofu: right amount

Phoenix Tail mushroom: appropriate amount

Vegetables: moderate

Soy sauce: moderate

Sesame paste: right amount

Chicken essence: appropriate amount

Onion oil: right amount

Small red pepper: right amount

Sesame: right amount

Matters needing attention: 1, sauce: soy sauce, sesame paste, chicken essence in small bowl, add appropriate amount of cooking oil into the pot, add the scallion, gently stir the onion's flavor with a small fire, until the scallion becomes golden and dry. Remove the scallion. Do not pour the white sesame seeds into the hot oil, fry the flavor, pour the hot sauce into the sauce, and put a few red peppers to embellish. 2. Don't turn off the heat as soon as the water is boiling. Keep cooking for 2-3 minutes so that the blood stains in the meat can be completely removed. 3. Add in the bottom of the pot of red wine do not need to use high-grade, ordinary can. 4. Tomatoes should be well cooked. If they are not ripe or sour, don't add them. Just use ketchup. 5. I bought thyme in Metro. A large bag of thyme is frozen in the refrigerator. Use it slowly. If you can't buy it, you can use it dry.

Production difficulty: ordinary

Technology: hot pot

Production time: one hour

Taste: Vanilla

Chinese PinYin : Zhong Xi He Bi De Huo Guo Chi Fa Xiang Cao Hong Jiu Niu Rou Huo Guo