Stewed Beef Brisket with carrot(hu luo bo dun niu nan )

Stewed Beef Brisket with carrot

Introduction:

"Stewed Beef Brisket with carrot is a home-made delicacy. The protein of carrot and beef brisket can complement each other and improve the protein nutritional value of dishes. The co stewing of carrot and beef brisket not only provides carotene, but also is the most easily absorbed and utilized in this fatty food. Carrot is a kind of food we often eat. It is a kind of good vegetable with rich nutrition and suitable for all ages. It is known as "little ginseng". Carrot has the functions of benefiting liver and eyesight, benefiting diaphragm and widening intestine, strengthening spleen and eliminating malnutrition, enhancing immune function and reducing blood sugar and lipid. Eating carrots has become a healthy habit for many people. "

Production steps:

Step 1: wash the beef brisket and cut it into small pieces.

Step 2: blanch the beef brisket.

Step 3: add water to the soup pot and bring to a boil. Add the beef brisket and bring to a boil. Skim the blood.

Step 4: wash the scallion and ginger, cut into sections and slices respectively, and set aside.

Step 5: add onion, ginger, star anise and cinnamon pepper into the soup pot.

Step 6: add oyster sauce, soy sauce, Sufu juice and sugar, bring to a boil over high heat, turn to low heat and simmer for 1 hour.

Step 7: cut carrot into hob pieces.

Step 8: add carrot and salt to the beef brisket and continue to stew.

Step 9: stew until the brisket is soft and rotten.

Materials required:

Carrot: 500g

Beef Brisket: 300g

Pepper: 1

Scallion: right amount

Ginger: right amount

Star anise: 1 capsule

Cinnamon: 1 yuan

Oyster sauce: 1 tablespoon

Soy sauce: right amount

Salt: 3 G

Sugar: 5g

Sufu juice: right amount

Note: carrot stew time does not need to be too long, so the beef should be stewed almost before the carrot.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Dun Niu Nan