How to make the iron pot beef stew delicious and rotten

The practice of beef stew in an iron pot is relatively simple, as long as we cut the beef into pieces, then cut the tomatoes and potatoes into pieces, and then put the blanched beef in a hot pan for stir-frying. For how to make beef stew in an iron pot without firewood and the seasoning recipe, you can refer to the following practices.

How is the beef stew with tomatoes in a casserole.

First of all, before making tomato beef stew in a casserole, we still prepare the ingredients, the main ingredients are 300g of beef, 2 tomatoes, and accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, and white sugar.

Appropriate amount, appropriate amount of dark soy sauce, cooking wine.

Appropriate amount, appropriate amount of coriander.

Step 1 of the casserole tomato beef, cut the beef into pieces, blanch it in hot water, and put a few slices of ginger in it.

2. Cut the tomatoes into large pieces and set aside.

3. Peel the potatoes and cut them into pieces.

4. Stir-fry ginger, garlic and a few peppercorns in hot oil in a pot.

5. Remove the blanched beef from the hot water, drain the water, pour it into the pot and stir-fry.

6. Add a few drops of light soy sauce to color.

7. Add an appropriate amount of cooking wine.

8. Add a spoonful of sugar.

9. Pour the potatoes and tomatoes into the pan and stir-fry with the beef.

10. Stir-fry the meat and vegetables evenly, pour them into the casserole, and add an appropriate amount of boiled water.

11. Cover the pot, boil over high heat, change to low heat and simmer for 1 hour.

Beef stew with tomatoes in a casserole is not only delicious, but it also retains more nutritional value than beef stew in a pressure cooker.

The nutritional value of beef stew with tomatoes is very high, and beef alone has the reputation of "the pride of meat". The nutritional value of beef stew with tomatoes is mainly there.

Each 100 grams of fresh beef contains protein (g), fat (g), carbohydrates.

g), dietary fiber (g) 0; Cholesterol (mg) 58%, ash (g), vitamin A

mcg) 6, carotene (mg) 0, retinol (mg) 6, thiamine.

mg), riboflavin.

mg), niacin (mg), vitamin C

mg) 0, vitamin E

t) (mg), calcium (mg) 9, phosphorus (mg) 172, potassium (mg) 284, sodium (mg), magnesium (mg) 21, iron (mg), zinc (mg), selenium (mcg), copper (mg), manganese (mg), iodine (mg).

Nutrients per 100 g of tomatoes: energy 11 kcal, vitamin B

mg, protein grams, fat grams, carbohydrate grams, 6 mg of riboflavin, mg of niacin, 14 mg of vitamin C, mg of vitamins, 4 mg of calcium, 24 mg of phosphorus, 179 mg of potassium, mg of sodium, micrograms of iodine, 12 mg of magnesium, mg of iron, mg of zinc, mg of copper, mg of manganese.

Tomato beef stew combines two nutritious foods into one, which can supplement most of the nutrients of the human body, from water and protein, which are the basic substances of life.

Ingredients: Main ingredient - 2 catties of beef brisket and 2 potatoes.

Seasoning - 1 green onion, 1 piece of ginger, a few cloves of garlic, 2 tablespoons of bean paste, a handful of rock sugar, 1 star anise, 1 grass fruit, 2 white cardamom, 1 piece of cinnamon, 3-4 bay leaves, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce.

Production steps] 1) Cut the beef into cubes, soak it in cold water for two hours, change the water 2-3 times during the period, and soak the blood water fully.

2) Put cold water into the pot, blanch the beef, turn on the high heat after the water is boiled, and use a spoon to skim off the foam. Blanched beef rinse with warm water.

3) Slice the ginger and garlic, cut the green onion into sections, prepare the spices, and chop the bean paste.

4) Remove the oil from the pan, put a star anise, a few pieces of rock sugar, put the green onion, ginger and garlic when the rock sugar has not changed color, stir-fry the fragrance, then put in the bean paste and stir-fry until fragrant, then add the beef and stir-fry, add light soy sauce and dark soy sauce to taste.

5) Add the soup that blanched the beef just now, the soup is not enough to heat the water (if you use an iron pot to stew, the water should be more; If you plan to use soup to make beef noodles, the soup should be plentiful. If you're just going to eat beef and it's simmering in a pressure cooker, just put the water over the meat) and add the other spices to start simmering.

6) After the soup boils, turn off the heat and pour it into the electric pressure cooker and use the beef and mutton program to stew (I haven't used the ordinary pressure cooker, and I haven't dared to use that thing), the electric pressure cooker is very convenient, just choose the program and wait for the pot to come out. If you don't use a pressure cooker to stew in an ordinary iron pot, you must add enough soup, and it will take about two hours to simmer, or an electric pressure cooker is convenient.

7) Look at the pot time and when it's almost ready to stew, it's time to process the potatoes. It's as simple as peeling and cutting into cubes.

8) After simmering, pour out the soup to be used to make beef noodles. Put the rest of the soup and meat in a wok along with the potatoes, add an appropriate amount of salt and simmer until the potatoes are soft and ready to go.

The beef is stewed like this so that it is soft and delicious.

1.First of all, be sure to choose beef with fat and lean tendons, such as beef brisket and tendon that are suitable for stewing.

2.Cleaning beef: It is best to soak the beef back in clean water for more than 2 hours, soak the blood water in the beef, and when the beef is blanched, it must be put into the pot with cold water, and warm water is used when washing out of the pot, so that the meat will not harden because of the temperature difference.

3.Cutting beef seems to be a simple step, but there is also a certain amount of exquisiteness, we must first find the texture of the beef when we are beef, and then the knife is perpendicular to the texture of the beef longitudinal cutting, cut into about 3cm size is the best, when cutting must remember not to cut along the line.

4.You can add some beer to the beef stew, because the enzymes in the beer can break down the protein in the beef, and the beef will taste more delicious.

5.What if you need to add water halfway through beef stew, remember that if you need to add water halfway through, you must add boiling water, of course, it is best to add enough water at one time before stewing.

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In fact, the trick to home stew is to simmer slowly. If it is not rotten, it can be stewed several times. Outside restaurants usually add meat tenderizer powder, which is an enzyme that breaks down muscle fibers and makes the meat more cooked. But this additive is harmful to the human body.

The chef shares the iron pot stewed beef, a must-have hard dish for family visitors, and the beef is soft and juicy.

Tips for beef stew to be soft and rotten.

The specific steps for beef stew to be delicious and rotten are as follows:Ingredients: beef, white radish, tomato.

Excipients: green onion, ginger yuanxingnian, salt, coriander, cooking wine, light soy sauce, dark soy sauce, edible oil.

1. Defrost the beef in advance, blot the water with kitchen paper, cut into small pieces, peel the tomatoes and cut them into small pieces, cut the radish into small pieces, and slice the ginger.

2. Put water in the pot, put the beef in a pot under cold water, put the green onion and ginger and a spoonful of cooking wine, blanch and rinse with warm water.

3. Put oil in the pot, stir-fry ginger, stir-fry beef, add cooking wine, light soy sauce and dark soy sauce and stir-fry.

4. Put the tomatoes and stir-fry the juice, put the boiling water without the missing ingredients, and simmer for 40 minutes.

5. Stew the orange trapped beef until soft, put the radish, put the appropriate amount of salt, simmer for another 20 minutes, sprinkle with coriander and get out of the pot.

Ingredients: 500 grams of beef brisket, 2 potatoes, 3 slices of ginger, 2 bay leaves, 1 star anise, 20 Sichuan peppercorns, 7 rock sugars, 30 grams of light soy sauce, 15 grams of cooking wine, 2 grams of salt, 15 grams of dark soy sauce.

Steps: 1. Cut the beef brisket into large pieces, pot it under cold water, put in the ginger slices, turn to medium heat and continue to cook after boiling, and remove the beef brisket after boiling the blood foam. If there is still excess foam on the surface, you can rinse it with hot water.

2. Cut the potatoes into large hob trembling pieces, put them in the pot and fry them, fry them until the surface is slightly charred, and then put them out for later use, without frying until they are fully cooked. After the potatoes have been fried, they will be more fragrant and tasty, and this step can be omitted if you are lazy.

3. Leave the bottom oil in the pan and fry the drained beef.

4. Add bay leaves, star anise, Sichuan pepper, rock sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, stir-fry evenly.

5. Pour hot water over the beef, it must be hot water or boiling water. Bring to a boil over medium heat, cover and simmer over low heat for 70 minutes. You can also use a pressure cooker, the time is controlled at about 35 minutes, and if you like rotten, you can extend it.

6. After stewing, pour the previous potato pieces into it, stir-fry evenly, this step can taste a little salty, and you can add a little salt if you feel light. Then continue to cover and simmer for 15-20 minutes.

7. Finished eggplant.

Teach everyone how to make beef stew.

Beef stew with potatoes.

Ingredients: 250 grams of beef, 1 potato, 1 carrot, half an onion, tomato paste, cooking oil, water.

Method: 1. Wash the beef and cut it into large pieces, peel the potatoes and cut them into pieces, wash and dice the carrots, and cut the onion into hob blades for later use;

2. Put oil in the pot, heat the pan with cold oil, put the potatoes, carrots, and onions into the stir-fry to bring out the fragrance, and then add the beef pieces and stir-fry quickly until all sides of the beef are broken;

3. Add boiling water that has not been used for ingredients, and add 2-3 tablespoons of tomato paste, skim off the foam after boiling over high heat, turn to low heat and simmer until you can easily pierce the beef with a hail and return to high heat to collect the juice, add a small amount of salt to taste, and then serve it.

Nutrition tips: First, eat beef in the cold winter, nourishing and warming the stomach beef is a very common ingredient, especially suitable for eating in winter, many places in China have the tradition of eating beef on the winter solstice, with the effect of beef to warm the stomach to resist the upcoming Sanjiu, it can be seen that eating beef in winter is very suitable for practice.