Ask for chestnut roast beef recipe to be detailed

Beef and chestnuts should not be eaten together, it is not good for the body.

Beef 1) should not be eaten repeatedly hot or refrigerated and warmed beef food 2) hot inside, contraindicated to eat.

3) It is not suitable to eat smoked, roasted and pickled products.

4) It should not be cooked and eaten by improper cooking methods.

5) It is not advisable to eat beef without thyroid removed.

6) It is not advisable to use an uncleaned stir-fry pot after frying other meats to fry beef 7) Eating with pork, liquor, leeks, shallots (garlic) and ginger is easy to cause gum inflammation 8) It is not suitable to eat with chestnuts.

9) It should not be used with hyssop and fairy grass.

10) It is contraindicated when taking aminophylline.

I only know that it is delicious and will not do it also!

Ingredients for the preparation of beef stew with chestnuts: 300 grams of beef. The accessories include 20 chestnut kernels, 2 carrots and 300 grams of potatoes.

The seasoning includes 2 star anise, 2 cinnamon leaves, 10 grams of sugar, salt, pepper, cooking wine, Sichuan pepper, cumin, sugar, and light soy sauce.

Method: 1. Fresh beef, cut into pieces, 2 cm square. Simplify with salt, pepper and cooking wine. It's good to submerge for about 30 minutes.

2. Wrap 2 star anise, 2 osmanthus leaves, some peppercorns, and some cumin with gauze and tie them firmly with thread.

3. Heat a little oil in a pot, add the beef and stir-fry a few times, add 2 spoons of sugar, an appropriate amount of light soy sauce, and water, and put the gauze bag in.

Cover and simmer for about 1 and a half hours.

4. The fire must be small to stew! Of course, if you don't have time, you can use a pressure cooker and simmer for 20 minutes.

5. Put it in the last 10 minutes. The whole dish should be simmered for about 2 hours.

The preparation of chestnut roast meat is as follows:

Ingredients: 500 grams of pork belly, 150 grams of chestnut kernels, a small section of green onion and ginger, 2 cloves of garlic, 2 large ingredients, a pinch of Sichuan pepper and cumin, 2 bay leaves, a small section of cinnamon, 2 tablespoons of sugar, a small amount of peanut oil, half a bottle of beer, and an appropriate amount of salt.

Steps: 1. Prepare a 500g piece of pork belly and clean it.

2. Cut into small pieces of 2-3 cm square.

3. Put the cut meat in the pot, add enough water, some foam will appear after boiling, skim off the foam with a spatula, turn off the heat and remove the meat after the water is boiled for a while.

4. Put the removed meat in a small basin for later use.

5. Cut the green onion, ginger and garlic, and prepare two or three dried chili peppers.

6. Prepare spices such as pepper, spices, cumin, cinnamon, bay leaves, etc.

7. I put the spices into a special box for boiling meat, and this small box has been used by my family for many years.

8. Turn on medium-low heat, put a small amount of oil in the pot, less than usual, and then put two tablespoons of white sugar, you can also put rock sugar, but it melts slowly, so I used white sugar. Keep stirring, slowly the oil will smoke a little, the color of the sugar will gradually turn caramel color, and when a lot of fine foam comes out of the pan, the oil and sugar mix into an almost black caramel color, put the meat in and stir-fry, the process is quite tense, keep stirring, so I couldn't take pictures.

9. Stir-fry the meat evenly in caramel to show a beautiful color.

10. Add green onions, ginger and garlic and stir-fry a few times.

11. Add hot water that has not been meat, pay attention to the hot water, if you put cold water, the meat will not be easy to cook. Then pour in half a bottle of beer. This is the secret of delicious meat.

12. Put the seasoning box, bay leaves and chili peppers into the pot, bring to a boil over high heat, and simmer over low heat.

13. Prepare chestnut kernels, mine is peeled and frozen in the refrigerator in advance. If it is a chestnut with skin. You can make small cuts in the chestnuts and then soak them in boiling water for five minutes to easily remove the skin.

14. After simmering for about half an hour, add the chestnut kernels, and add an appropriate amount of salt after simmering for about 40-50 minutes.

15. After about an hour of slowly reducing the juice, the meat is already relatively soft and rotten, and the meat is already cooked. My chestnuts are crumbled because they are frozen, so it's better to use freshly peeled chestnut kernels.

16. Put it on a plate, sprinkle a little chopped green onion, and the mellow chestnut roast pork is ready.

17. As a hard dish at the Spring Festival family banquet, this plate of chestnut roast pork will definitely be praised by relatives and friends because it is so delicious.

Ingredients. <>

Pork. 500g

Chestnut. 500g

Accessories. Oil to taste.

Salt to taste. Cooking wine to taste.

Soy sauce to taste. Sugar to taste.

The practice of chestnut roasted pork.

After the chestnuts are cut, they are cooked beforehand.

Wash the pork and cut into cubes.

Put some oil in the pan and remove the pork cubes.

Then add the cooking wine to remove the smell.

Then add soy sauce, salt, sugar, bring to a boil over high heat, and simmer over low heat.

When the pork is almost cooked, pour in the chestnuts and cook together.

Finally, reduce the juice on high heat.

1. Fresh beef, cut into pieces, 2 cm square. Grab with salt, pepper and cooking wine. It's good to submerge for about 30 minutes. Beef stew with potatoes and chestnuts.

2. Wrap 2 star anise, 2 osmanthus leaves, some peppercorns, and some cumin with gauze, and tie them firmly with thread. Put a little oil in the pot and heat it, put in the beef row cracked meat and stir-fry a few times, add 2 spoons of sugar, an appropriate amount of light soy sauce, and water, and put the gauze bag in. Cover and simmer for about 1 and a half hours.

3. The fire must be small to stew! Of course, if you don't have time, you can use a pressure cooker and simmer for 20 minutes. If, together with raw peeled chestnuts, the chestnuts should be put in after the meat has been roasted for 80 minutes, the carrots should be put in after one and a half hours, and the potatoes should be put in after 100 minutes.

Today, the noodles are made of canned chestnuts, which are all cooked and rotten, and they were put in the last 10 minutes. The whole dish should be simmered for about 2 hours.

Raw material hail wheel: 300 grams of beef and mutton.

Auxiliary materials: 20 chestnut kernels, 2 carrots, 300 grams of potatoes.

Condiments: 2 star anise, 2 cinnamon leaves, 10 grams of sugar, salt, white pepper, rice wine, pepper, fennel, white sugar, light soy sauce.

Method. 1. Fresh beef, cut into pieces, 2 cm thick. Grab with salt, white pepper and rice wine. Just submerge for 30 minutes.

Beef stew with potatoes and chestnuts.

2. With a sand cloth, wrap 2 star anise, 2 osmanthus leaves, some peppers, and some fennel, and wrap the thread tightly.

Put a small amount of oil in the pot and boil, put in the beef and mutton and stir-fry twice, add 2 tablespoons of white sugar, appropriate light soy sauce, and water, and wrap the sand cloth into it. Cover and simmer for about 1 for 30 minutes.

3. The fire must be small before it can be boiled and demolished! Naturally, if you don't have time, you can use a pressure cooker and simmer for 20 minutes after smoking. For example, together with raw peeled chestnuts, the chestnuts should be put in after the meat has been roasted for 80 minutes, the carrots should be put in after 1 30 minutes, and the potatoes should be put in after 100 minutes.

Today, I used canned chestnut fruit for all aspects, all of which were ripe and rotten, and I put them in the last 10 minutes. The whole dish should be simmered for about 2 hours.

Ingredients: 300 grams of beef (ribs).

Excipients: 200 grams of chestnuts (fresh).

Seasoning: 5 grams of salt, 5 grams of soy sauce, 5 grams of soy sauce, 3 grams of green onions, 3 grams of ginger, 15 grams of Sichuan pepper, 2 grams of grass cardamom, 3 grams of star anise, 60 grams of vegetable oil.

Crafting process. 1.Cut the beef into 2 cm cubes, soak them in water several times, and drain the water. Peel the chestnut and blanch the skin, drain the water.

2.Put the wok on the hot fire, pour in water, put the beef in after boiling, blanch the water to remove the foam, and the meat can be drained and drained after the meat is tightened.

3.The wok is placed on the hot fire, the hot pan is injected with vegetable oil (rapeseed oil), refining through the smell of raw oil, the chestnut is stir-fried, the skin is yellowed and can be fished out, the remaining oil in the pot, the grass fruit, star anise, Sichuan pepper is fried to make the fragrance and then poured into the beef and stir-fried, and the refined salt, sweet soy sauce, soy sauce, green onion and ginger are put in when stir-frying. Stir-fry for 20 to 30 minutes, absorbing most of the water into the meat, that is, put it in an aluminum pan.

4.Put the aluminum pot on a low fire, filter the blanched water and pour it into the pot, after the beef is on the fire for 2 to 3 hours, put in the chestnuts, burn for 1 hour, the meat is chestnut sand, that is, use the fire to collect the juice, and when the juice is thick, it can be put on the plate.