How to stew beef brisket soup is delicious and replenished

Tomato brisket soup

Material:2 catties of beef brisket, 3 to 4 tomatoes: 2 potatoes, 2 carrots, 1 onion, green onion, ginger slices, star anise, cinnamon, tomato paste, salt, chicken essence, black pepper.

Method:

1. Processing brisket: Wash the brisket and cut it into 3 cm pieces. Boil a pot of water, put the brisket in the boiling water and hang it to boil the blood out; After boiling, pour out the whole pot of blood water, boil another pot of boiling water, put the hanging beef brisket in, then add green onions, ginger slices, star anise, cinnamon, salt, chicken essence, black pepper, turn to low heat and cook for 50 minutes.

2. Processing tomatoes: Wash and peel tomatoes, there are many ways to peel tomatoes, I first scald them with boiling water, and then scrape them with a knife, the tomato skin is easily peeled off, and then cut into large pieces for later use.

3. Stir-fry the tomato sauce: Put a little oil in the wok, pour the tomato sauce into the pot and stir-fry for 3 minutes, pour the prepared tomatoes into the pot and stir-fry twice, and pour directly into the brisket soup pot.

4. Processing accessories: wash potatoes, carrots and onions and cut them into large pieces for later use.

5. Add auxiliary ingredients separately and boil into a delicious tomato and brisket soup. After the brisket was cooked for 50 minutes, I added the potatoes, carrots, and onions in order, and I didn't pay much attention to the time interval between them.

Nutritional value:

1. Beef brisket provides high-quality protein, containing all kinds of amino acids, and the proportion of various amino acids is basically the same as the proportion of various amino acids in human protein, which contains more sarcosine than any food. In addition, the fat content in beef brisket is relatively low, so there will be no high blood lipids, and it can also play an antioxidant role, so it is a low-fat food type.

2. Beef brisket contains minerals and B vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best amount of iron you need every day**. The vitamins in beef brisket can improve physical fitness, promote the rational use of iron, and have the effect of replenishing iron and blood.

1.First of all, we soak the beef in clean water for 3 hours, changing the water every hour (to remove the blood stains inside).

2.Then put the soaked beef in cold water and boil it in a pot, and often turn the beef (let it heat evenly), this step is mainly to remove impurities and blood in it. Blanch for about 2 minutes, pour out the beef, rinse it, and prepare it to cook.

3.Prepare half a pot of water, add the beef, and don't put too many seasonings or spices when cooking. Just a few slices of ginger to suppress the fishy smell, try to keep the soup original, and don't put salt! (It will cause water loss, and the beef jerky will be hard and woody).

4.Beat the foam from the pan, then cover and cook over medium heat for 2 hours.

5.Prepare vermicelli, 1,000 sheets and soak them in water.

6.Remove the beef and set aside to dry.

7.Put an appropriate amount of beef broth in a bowl, and cut the cooled beef into slices with a texture. The size and thickness of the meat slices are arbitrary. Then put the vermicelli together in the beef broth and blanch it. Place in a bowl and sprinkle with coriander.

Recipe for spices:

This kind of beef soup can be sold by Master Li in a day. Guests queue up to drink.

Beef is an indispensable meat food with high nutritional value in our lives, generally speaking, eating some beef properly can not only satisfy people's appetite, but also bring a lot of benefits to the body. Whether the beef is fried or stewed, it tastes very good, and you can also eat roast beef after leisure. So, what ingredients are put in beef soup to replenish the body?

Beef and red dates, yam, kelp, lotus seeds, peanuts stewed together, high nutritional value, which contains nutrients to complement each other's strengths, has the effect of nourishing blood, replenishing qi, strengthening the spleen and stomach, anti-aging, and enhancing human immunity.

Method:1.Prepare the ingredients, soak the lotus seeds and kelp in clean water, wash and blanch the beef, cut it into pieces, and remove the core of the red dates.

2.Cut the soaked kelp into thin strips and tie it into kombu knots.

3. After cutting the yam into pieces, soak it in salt water to prevent the surface from oxidizing and turning black.

4. Put the beef pieces and peanuts into the soup pot, add an appropriate amount of water, and bring to a boil over high heat. Then put in the kelp knots, simmer for 1 hour, then add yams and red dates, continue to boil for an hour, add salt to taste and turn off the heat.

Tomato beef soup ingredients: 600g beef tendon, 10 tomatoes, 1 piece of ginger, 1 handful of shallots, appropriate amount of salt.

Method: 1. Blanch the beef with boiling water, remove blood and impurities, and then put it in a deep pot.

2. Add ginger, shallots, braised buns and tomatoes.

3. Cover all materials with clean water.

4. After boiling, remove the marinade bag, turn to low heat and simmer for two hours, make sure that the beef has been cooked soft, and then add an appropriate amount of salt.

Stone pot spicy beef soup ingredients: beef, Korean hot sauce, egg, hawthorn, grass fruit, chili powder.

Method: 1. Add cold water to the pot, put in the beef pieces, boil for another 5 minutes after boiling, skim the foam with a spoon, and remove the beef.

2. Put the beef into the hot pot, boil the meat (garlic, star anise, green onion, grass fruit, dried chili, ginger, peppercorns) into the soup bag, put it in the pot, pour in water, boil over high heat and cook for 10 minutes.

3. Put the inner pot without hot pot into the outer pot, cover the pot, simmer for 1-2 hours, take out the boiled beef and let it cool, and tear the beef into shreds.

4. Put the stone pot on the stove, add an appropriate amount of beef broth to the pot, put in the shredded beef according to the amount of personal food, put in two tablespoons of chili sauce, stir the soup and chili sauce well, cook on high heat for 5 minutes, beat in the eggs, sprinkle with chopped coriander and chopped green onions. 3. Radish beef soup ingredients: beef, white radish, umami fried hands, ginger slices, ginger slices, rice wine.

Beef brisket, yam, jujube, wolfberry, ginger, green onion, [1] Sichuan pepper, spice.

Method:1. Wash the beef brisket and put it in a pot of cold water to boil, at this time there will be foam in the pot, skim it out while cooking, and it will be until the meat is rotten!

2. Add water to the pot again, bring the water to a boil, add yam, jujube, wolfberry, ginger, green onion, Sichuan pepper, spices, and beef brisket and continue to cook for 20 minutes! 1 beef bone, half an onion, half a carrot and half a white radish, 1 green onion, 1 small piece of ginger, 1 star anise, 2000 ml of water.

Seasoning: Ingredient A: 1 tsp rock sugar, 2 tbsp rice wine.

Ingredient B: Salt to taste.

1. Wash the beef bone soup first and set aside; Peel carrots and white turnips, wash and cut into cubes; Wash the green onion and ginger, cut the green onion into sections, and slice the ginger for later use;

2. Add water to the pot and boil all the ingredients and beef bones, add Ingredient A and simmer for 90 minutes, and finally add Ingredient B to taste;

ps: Why do you add carrots and white radishes to stew beef soup? Because the radish itself contains a natural spicy and sweet taste, on the one hand, it can eliminate the fishy smell of beef bones and enhance the broth.

It is delicious and makes the bone juice more mellow the more you cook. You can also wash only 1 carrot and simmer it without peeling it.

Spicy soup. Material:

1 beef bone, half an onion, half a carrot and half a white radish, 30 grams of dried fish, 1 red pepper in oil, 3 teaspoons of rock sugar, 2000 ml of water.

Braised buns: 20 grams of dried chili peppers, 10 star anise, 3 tsp Sichuan peppercorns, bay leaves.

2 tablets. Seasoning:

Ingredient A: spicy bean paste.

2 tbsp, 1 tbsp paprika.

Ingredient B: 2 tbsp rice wine, 1 tbsp dark soy sauce, 1 tsp salt.

1. Blanch the beef bones in boiling water and wash them, put the brine bag material into a cloth bag and tie it tightly, and make it into a brine bag for later use; Finely chop the oily chili peppers, wash the green onions, ginger and garlic, mince them, peel the onions and shred them;

2. Pour an appropriate amount of salad oil into the pan.

Heat it, add rock sugar and stir-fry over low heat until the sugar is colored.

Add ingredient and oily chili powder and stir-fry until fragrant. Then add onions, green onions, ginger, and garlic and stir-fry until fragrant to make a spicy soup base;

3. Pour 2000ml of water into the pot and boil, add the scalded beef bones, small dried fish, marinated buns and spicy soup base, and then add Ingredient B to simmer together for 2 hours.

Carrots and white radishes cannot be eaten at the same time, this method is wrong!

Delicious red wine. Ingredients: 600 grams of beef, 1 2 onions, 1 2 carrots, 1 potato, snow peas (or sweet beans.

10 pods. Excipients: 1 2 bottles of red wine, 1 tsp of salt and ground black pepper, 1 pinch of chopped coriander.

1. Wash the beef and cut it into pieces, blanch it to remove the smell, and pick it up for later use. After peeling and membrane the onions, carrots and potatoes, cut them into cubes and set aside;

2. Tear off the snow peas (or sweet beans), wash them and set aside;

3. Put the beef in the pot first, then add water to submerge, bring to a boil over high heat, change to low heat and simmer for 30 minutes;

4. Add the ingredients of method 2 to method 4, pour in red wine and boil, change to low heat and continue to simmer for 30 minutes, until the beef is cooked and flavored;

Beef brisket stew with tomatoes.

Ingredients required: 1/2 kg of beef brisket, 4 tomatoes.

Ingredients: 4-5 slices of ginger, 4-5 bay leaves, 2 star anise, 3-4 small pieces of cinnamon, 2 teaspoons of soybean paste, 2 teaspoons of dark soy sauce, 3-4 teaspoons of light soy sauce, 7 teaspoons of cooking wine, 2 teaspoons of sugar.

Step 1: Cut the brisket into large pieces, soak it in water several times, wash it and set aside. Because there is no blood on the brisket, there is no need to blanch it, blanching will make the brisket age, so it is recommended not to blanch.

Step 2: Heat the pot, turn the pot to low heat after the pot is hot, then pour in the cooking oil, put the brisket in the hot pan and fry the brisket with cold oil, so that each side of the brisket is fried on the outside, so that the surface of the brisket is locked, so that the moisture can be locked.

Step 3: After each piece of beef is fried on the surface, put in the tomatoes and continue to stir-fry slowly over low heat, to fry the tomatoes, so that the soup in the pot becomes a thick tomato color, so that it can be delicious and flavorful when stewed later, add ginger, star anise, cinnamon, bay leaves and continue to stir-fry for a while, and the spices will be stir-fried at high temperature to stimulate its fragrance.

Step 4: Boil the water in the electric kettle, pour the water into the pot after boiling, remember to add boiling water. Then add dark soy sauce, light soy sauce, cooking wine, soybean paste, stir evenly, bring to a boil over high heat, turn to a casserole and simmer over low heat for an hour and a half.

Personally, I suggest that the brisket should be the best one close to the belly of the cow, and it must be fresh, so that the meat tastes tender, fat but not greasy. It is recommended to stir-fry the beef brisket and tomatoes over low heat, so that the water of the beef brisket will not be lost, so that it can be tender and juicy. When adding water, it is recommended to add boiling water, adding cold water will quickly cool down the high-temperature beef, and the meat may become old, and it will be firewood when it is old.

Tomato brisket soup

Open Categories: Gastronomy.

1) Prepare the ingredients.

Main ingredients: two catties of beef brisket, three to four tomatoes.

Excipients: 2 potatoes, 2 carrots, 1 onion, green onion, ginger slices, star anise, cinnamon, tomato paste, salt, chicken essence, black pepper.

2) Processed brisket.

Wash the brisket and cut it into 3 cm pieces. Boil a pot of water, put the brisket in the boiling water and hang it to boil the blood out; After boiling, pour out the whole pot of blood water, boil another pot of boiling water, put the hanging beef brisket in, then add green onions, ginger slices, star anise, cinnamon, salt, chicken essence, black pepper, turn to low heat and cook for 50 minutes.

3) Processed tomatoes.

There are many ways to peel tomatoes, I first scald them with boiling water, and then scraped them with a knife, the tomato skin is easily peeled off, and then cut into large pieces for later use.

4) Sauté the tomato sauce.

Put a little oil in the wok, pour the tomato paste into the pan and stir-fry for 3 minutes, pour the prepared tomatoes into the pan and stir-fry twice, and pour directly into the brisket soup pot.

5) Processing auxiliary materials.

Wash the potatoes, carrots, and onions and cut them into large pieces.

5. Add auxiliary ingredients separately and boil into a delicious tomato and brisket soup.

After the brisket has been cooked for 50 minutes, the potatoes, carrots, and onions are added in order, and I didn't pay much attention to the time interval between them.

Q2: How to stew beef brisket.

The preparation of stewed brisket.

1.Wash the brisket, soak it in water for half an hour (change the water several times during the period) and then remove it, put an appropriate amount of cold water in the pot, put the beef brisket, boil it and remove it with a colander, then rinse off the blood foam with water, drain and set aside.

2.Chop Pixian bean paste, wash and drain star anise, cinnamon, bay leaves, dried chili peppers, and Sichuan peppercorns, tie the green onions, slice the ginger, and peel the garlic; Cut the carrots, potatoes and onions into hob pieces, wash the coriander and set aside.

3.Put oil in a hot pan, add Pixian bean paste, fry the red oil, add beef brisket, star anise, cinnamon, bay leaves, dried chili, Sichuan pepper, ginger, garlic, and stir-fry well.

4.Add two teaspoons of cooking wine and stir well; Add a teaspoon of dark soy sauce and light soy sauce and an appropriate amount of salt, stir-fry again; Finally, add the green onion knot and 3 rock sugars.

5.Add enough hot water, cover the pot, bring to a boil over high heat, reduce heat to low and simmer for about 70 minutes.

6.Add the radish and potatoes and cook for about 10 minutes.

7.Add the onion, cook for one minute, turn off the heat, and finally add the coriander.

Cooking skills. 1. The brisket should be washed with blood water, and it should be soaked in clean water (change the water several times during the period) to remove the blood water well.

2. It is best to put enough water at one time, and if you need to add water halfway, you must heat the water.

3. When simmering the brisket, you can also move it to the pressure cooker, which can save a lot of time, and the pressure cooker can cook for about 20 minutes.