[beef brisket casserole in casserole] - zero experience in kitchen can also make the flavor of restaurant(sha guo niu nan bao chu fang ling jing yan ye neng zuo chu guan zi li de wei )

[beef brisket casserole in casserole] - zero experience in kitchen can also make the flavor of restaurant

Introduction:

"Beef is the second largest meat food of Chinese people, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of" proud son of meat ". Beef has a higher sarcosine content than any other meat, which makes it particularly effective for muscle growth and strength building. In the first few seconds of training, sarcosine is the source of muscle fuel. It can effectively supplement adenosine triphosphate, so that the training can last longer. The latest research also shows that eating more beef not only makes people stronger, but also makes people smarter. Dr. Caroline ray of the University of Sydney has just released her new discovery in the academic community: sarcosine can improve people's intelligence, especially for the occasion of "temporary improvement of intelligence" such as student examination. 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 people with middle qi depression, shortness of breath and body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face

Production steps:

Step 1: soak the beef brisket in water for half a day or one night, remove the blood and change the water several times.

Step 2: cut the soaked beef brisket into 3.5cm pieces (don't worry about being too big, the beef will shrink when cooked).

Step 3: put the beef into the electric pressure cooker

Step 4: add the seasoning cinnamon, fragrant leaves, tsaokuo and Zanthoxylum. Soy sauce, star anise, scallion, cooking wine.

Step 5: add water, the ratio of water and beef is 2.5:1. Select the meat and press for 15 minutes.

Step 6: the prepared beef will contract obviously and feel less

Step 7: press out the beef and set aside the soup

Step 8: drain the beef

Step 9: add 2 tbsp salad oil to the frying pan

Step 10: stir fry ginger slices, green onion and Shacha sauce until fragrant, then add beef. Stir fry for fragrance

Step 11: stir fry and color

Step 12: transfer in fresh soy sauce.

Step 13: continue to stir fry for 2 minutes. Then add the old soup of pressed beef. Make sure you don't have beef at all

Step 14: mix in the rock sugar, add the radish, and add the right amount of salt.

Step 15: medium high heat until the soup is thick, radish is soft and rotten, drizzle a little sesame oil, and then out of the pot. Finally, add radish, because radish can relieve the greasy feeling. Potatoes and taros are not recommended because they contain a lot of starch and are easy to paste and taste bad.)

Materials required:

Beef Brisket: right amount

Radish: right amount

Sha Cha sauce: right amount

Corn oil: right amount

Salt: right amount

Ginger: right amount

Soy sauce: moderate

Cinnamon: moderate

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Star anise: right amount

Old style: moderate

Zanthoxylum bungeanum: right amount

Scallion: right amount

Note: white radish: reason for recommendation: white radish has the reputation of "little ginseng" in Chinese folk, and also has the saying of "eating radish in winter and ginger in summer". Radish is rich in carbohydrates and vitamins, and the content of vitamin C is 8 ~ 10 times higher than pear. Radish does not contain oxalic acid, not only will not combine with calcium in food, more conducive to the absorption of calcium. How to eat: the part near the leaves in the upper part is sweet, less spicy, and has the most water. It should be eaten raw, and it is better to make salad or salad. The middle part of the root, with the same degree of bitterness and sweetness, is most suitable for boiling, steaming or stewing. The last piece is the place with the most fiber, and it is very spicy, suitable for frying or frying. Best match: when people eat more meat, it is easy to produce phlegm and get angry. With cool radish, it can cool, detoxify and remove fire.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Sha Guo Niu Nan Bao Chu Fang Ling Jing Yan Ye Neng Zuo Chu Guan Zi Li De Wei