Braised beef in casserole(hong men niu rou bao )

Braised beef in casserole

Introduction:

"Beef is the second largest meat product of Chinese people. Beef contains rich protein. Amino acid composition is closer to human body than pork, and can improve the body's resistance to disease. It is suitable for people who have grown up and after surgery, who are nursed after illness, to supplement blood loss and repair tissue. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. Beef has the effect of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. This dish, with radish and potato, is more suitable for warming up in winter. It has the functions of tonifying spleen and stomach, invigorating qi and strengthening muscles and bones. It is a home-made nourishing dish suitable for all ages. "

Production steps:

Step 1: prepare all the ingredients and blanch the beef in advance.

Step 2: chop the beef, onion, potato and carrot.

Step 3: heat the oil in the frying pan, pour in the beef and stir fry.

Step 4: add cooking wine and stir fry until fragrant.

Step 5: add all the ingredients and stir fry until fragrant.

Step 6: add rock sugar and stir fry.

Step 7: add appropriate amount of water.

Step 8: add a veteran.

Step 9: add soy sauce.

Step 10: boil over high heat to remove the froth.

Step 11: then pour into the casserole.

Step 12: bring to a boil over high heat, cover and simmer for 30 minutes.

Step 13: then pour in the potatoes or radishes and simmer for 20 minutes.

Step 14: add the onion

Step 15: season with salt.

Step 16: add pepper.

Step 17: open the fire to collect the juice, hook in the right amount of water starch.

Step 18: pour in sesame oil.

Step 19: Sprinkle coriander and turn off the heat.

Materials required:

Beef: 400g

Potatoes: 2

Carrot: 1

Coriander: moderate

Onion: half

Scallion: right amount

Ginger: right amount

Big material: 3

Cinnamon: 1 yuan

Tangerine peel: 2G

Cooking wine: 20g

Veteran: 5g

Soy sauce: 20g

Rock sugar: 10g

Salt: right amount

Pepper: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Note: blanch the beef in advance and stir fry it in pieces. The foam must be skimmed off when boiling the beef soup, so that the beef tastes good and the smell of mutton can be reduced. Stew in a casserole, and then add salt, so that the beef is easy to cook. This dish soup can be a little more, water starch thickening, soup will be red and bright, beautiful color.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Men Niu Rou Bao