Braised beef(hong shao niu rou )

Braised beef

Introduction:

"There are many kinds of braised beef. What I do here is braised beef with Xinjiang flavor. It's also the most common way I often eat in halal restaurants. This is also the most common practice in Muslim hotels. Last week, I went to Miquan. My relatives must eat the braised goose. I knew that the braised goose in Miquan was very famous. There are two braised goose stores in Miquan, Lv's and Ma's. Relatives say that Ma's braised goose is delicious, while Lv's is famous, but it doesn't taste good. All the people who go to eat are from other places, and the local people like to eat it. Only when I went to Mahalanobis did I know that I was late. The restaurants on the upper and lower floors were full. It's not easy to have a place. I'm hungry. A large dish of braised goose, a small dish of braised beef and two cold dishes were all eaten up by the five of us. I don't even want belt noodles. Generally, I eat braised goose and big plate chicken with belt noodles. The big dish of braised goose is really big, two big dishes, but the price is also expensive 130 yuan a dish, and the small dish of braised beef is 70 yuan, which is also my usual way of eating. It tastes very good. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss, repair tissue and other things are not suitable. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for the people with middle qi depression, shortness of breath, body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face

Production steps:

Step 1: Ingredients: beef 500g, onion 20g, carrot 20g, green pepper 20g, vegetable oil and salt soy sauce 2G, star anise 2G, grass fruit 1g, ginger bean paste 10g, sugar 1g, dried Hawthorn slice 2G, tomato paste 2G

Step 2: cut the beef into pieces

Step 3: cut onion, green pepper, carrot and slice

Step 4: wash and slice ginger

Step 5: cool the oil in a hot pot, add ginger and anise, stir up the fragrance

Step 6: add bean paste to stir fry the red oil

Step 7: add beef

Step 8: stir fry sugar soy sauce evenly

Step 9: add water without beef, add dried Hawthorn slices, bring to a boil, turn to low heat for more than 1 hour

Step 10: cook until the beef is cooked and rotten, add carrot slices, onion slices and green pepper slices

Step 11: stir fry tomato sauce over high heat

Step 12: collect the juice and taste it

Materials required:

Beef: moderate

Onion: right amount

Moderate amount: carrot

Vegetable oil: right amount

Salt: right amount

Soy sauce: right amount

Scallion: right amount

Ginger: right amount

Tsaokuo: moderate amount

Star anise: right amount

Dried hawthorn tablets: appropriate amount

Tomato sauce: right amount

Note: Douban sauce is very salty. Generally, the added salt is very little. The beef must be cooked and rotten before it tastes good. Add dried Hawthorn slices, cooked beef pieces, and you can also remove the smell

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Niu Rou