How to stew oxtail, how to stew oxtail

The home-cooked recipe for stewed oxtail is as follows:Step 1: Blanch the oxtail in a pot of cool water to remove the foam.

Step 2: Prepare all the seasonings and put them in a bowl for later use (green onions, ginger, sesame peppers, cumin, chili peppers, bay leaves), there are no peppercorns at home, and they are replaced by sesame peppers.

Step 3: Make water in a pressure cooker.

Step 4: Put the bean paste in the pot and stir-fry the red oil.

Step 5: Go down to the bowl and stir-fry the condiments.

Step 6, quickly pour the bird hall into the raw soy sauce old soy sauce fuel consumption, easy to paste the bottom, turn to low fire.

Step 7: Mix two spoonfuls of boiling water into the pressure cooker and bring the condiments to a boil.

Step 8: Put the blanched oxtail into the pressure cooker and pour in the fried condiments.

Step 9 of the first slag, add the bag, salt, sugar cover and steam for 45 minutes.

Step 10, 45 minutes to open the lid, the soup is bright red.

Step 11、The actual color is a little darker than this one。

Step 12, soft and fragrant, sheep scorpions can also do the same. Add some hot pot seasoning and increase the amount of chili peppers and peppers.

Stewed oxtail recipe one, ingredients.

Ingredients: 250 grams of oxtail, seasoning: 25 grams of rice wine, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper, 2 grams of green onions, 3 grams of ginger.

Method. 1.Soak the oxtail in wet boiled water, then cut it into small pieces according to the bone joints and put it in a container, add Shao wine, Sichuan pepper, and salt for half an hour, take out and drain.

2.Take 1 steam pot, put a small section of oxtail into the pot, add green onion knots, Shao wine, ginger slices, refined salt and monosodium glutamate, add about 750 grams of water, steam it with a strong fire for half an hour on the basket, and then steam it with a warm fire for about an hour until the oxtail is crispy and the soup is mellow.

Method 2: Stew oxtail in red wine.

Material. Oxtail is about 2 pounds","3 slices of celery","2 carrots","Onion 1 pc","Tomatoes 2 pcs","Red wine 2 cups of beams","Teaspoon of salt","3 tablespoons tomato paste","Bay leaf flakes","1 tbsp Italian spice mix","Stock 1 cup"

Method. 1) Heat a pan, add an appropriate amount of oil and fry the oxtail until fragrant. Fry until fragrant and remove.

2) Stir-fry the onion cubes with the remaining oil in the pan and stir-fry with the tomato paste. Then add the rest of the vegetables and stir-fry together.

3) Add oxtail, red wine, stock, salt, bay leaf and Italian spices, bring to a boil over high heat, then reduce to low heat and simmer for about 1 hour.

Method 3: Stew oxtail bones in red wine.

Material. 15 grams of garlic","Olive oil 10 grams","12 mushrooms (cut in half).","Frozen oxtail bone 630g","2 carrots","Potatoes (peeled and diced) 1 small piece","Dried brasilis (sprinkled and served) 1 4 teaspoons","Red wine 350 grams","Water 400 grams","2 bay leaves","1 tbsp Italian spice mix","1 1 2 teaspoons rose salt","1 2 teaspoons ground black pepper","2 tablespoons tomato paste"

Method. 1: Rinse and prepare.

2:1.Put the garlic into the main pot, set it for 3 seconds, reverse the speed by 5, and peel the garlic.

Remove the garlic peel. 2.Add the olive oil, grind the mushrooms, set a tablespoon at 120 degrees for 5 minutes and sauté until fragrant.

Pour out and set aside) 3.Add the oxtail, set the speed to 120 degrees for 5 minutes and stir-fry. (pour out and set aside) 4

Add the bacon, set to a 120 degree speed for 3 minutes tablespoon and stir-fry.

3:5.Return the oxtail bones to the main pot, add the onion, tomato and spices to taste, set the speed of 90 minutes to 100 degrees tablespoon, and cook. You don't need to observe the Gu pot frequently, just hand it over to the good product to stew, and the oak is so easy!

4:6.Remove the bay leaves, add the fried mushrooms, celery, carrots and potatoes, set the speed of 30 minutes varoma 1+ reversal, change the measuring cup to the net pot and cook and evaporate the water.

5: It's easy to cook an invincible and delicious [red wine stewed oxtail bone] bibimbap and Italian pasta, all of which are excellent combinations.

The most authentic way to stew oxtail:Ingredients: an appropriate amount of oxtail, an appropriate amount of bamboo sun, 3 red dates, an appropriate amount of wolfberry, 1 piece of ginger, a little salt, an appropriate amount of yellow garlic seedlings, and an appropriate amount of coriander roots.

Steps: 1. Soak the oxtail in water to remove the blood.

2. Put the oxtail, ginger slices and cooking wine in the cold water.

3. Skim off the blood foam and stew slowly over medium heat.

4. Add red dates and wolfberries and stew until the oxtail is ripe.

5. Add the bamboo sunflower and simmer for a while, add salt to taste, and turn off the heat.

6. Put garlic sprouts and coriander in the pot.

7. The soft and rotten oxtail meat is particularly delicious, and the soup jujube wheel is also delicious.

Ingredients: 600 grams of oxtail, 1 white radish, 4 sea cucumbers, 5 grams of salt, 3 slices of ginger, minced green onions, pepper.

Specific method: 1 Soak the oxtail in cold water first, and change the water several times halfway to remove the bloody smell of the oxtail. I usually soak for three or four hours, and if it's hot, remember to change the water or put it in the refrigerator in time. Sea cucumbers remove teeth and clean the stomach of impurities.

2Put cold water in the pot, put the oxtail in, and bring to a boil over high heat, at this time the blood foam in the oxtail will float out, and all of it must be removed.

3. Cook until the soup is clear, then turn off the heat. Remove the oxtail, do not throw away the soup, and settle slightly.

4Put the soup of the oxtail and the blanched beef and the burning meat into the rice cooker, and then add the rice broth. This rice cooker has a patented water circulation system, which can separate rice and water, and can be washed 32 times during the cooking process, filtering starch, and can desugarize up to 50% to make low-sugar rice. It is not only suitable for people with three highs, but also suitable for fitness and people, bringing us a healthy diet and preventing diabetes.

We use this separated rice soup to stew oxtail, which can not only remove the fishy smell of oxtail, but also make the oxtail soup thick and white, and can also absorb the fat in the oxtail, so that the sorrel soup has a special aroma. If you don't have this kind of rice soup, you can put in an appropriate amount of rice washing water, and of course, you can also put clean water.

5 Start the rice cooker, I chose the steaming coarse grain mode. This mode is forty minutes after the water boils and the program is performed.

6 At this time, the soup is already very white after a program. But we have to continue to simmer for a while, because the meat on the tail is not yet soft.

7After waiting for two coarse grain patterns, you can add white radish. You can also use a casserole for stewing. If you cut the radish into large pieces, you can put it in a program in advance. Autumn radish race ginseng, you can eat more.

8. After the program is over, add salt and start the coarse grain mode again. The radish I use is a little bit bran, but it doesn't have much impact when it is used for stewing.

9 5 minutes before the end of the program, you can put in the sea cucumber. Sea cucumbers don't have to be put too much, one person can eat more nutrients.

Finally, enjoy the beauty! In the soup, you can add some chopped green onions, some coriander, and some pepper according to your personal preference, and the taste is good.

Stew oxtail soup. Boil the oxtail over a simmer and take it out, season it with salt, pepper, green onion, garlic, and clear sauce and put it in before boiling. Prepare salt, pepper and chopped green onions.

In order to remove the flavor of oxtail, put laurel leaves, celery, acorn, carrots, and onions and take them out.

Celery used for deodorization is rich in cellulose, which has the effect of supplementing vitamins and inorganic substances while removing greasy taste.

Material. 2kg of oxtail (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper, appropriate amount of green onions. Seasoning of meat: 1 tablespoon soy sauce, 2 teaspoons salt, 2 tablespoons chopped green onions, 1 tablespoon pounded garlic, 1 tablespoon sesame oil, a handful of pepper.

Method. 1) Cut the oxtail into 4-5cm size, or when buying the whole piece, insert a knife into the cartilage between the joints to cut off, shave off the outer membrane, soak it in water, and remove it.

2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the green onion and garlic into large pieces and put it in and rinse off the oil and foam on top.

3) Cook the soup, remove the meat on the oxtail when it is rotten, and float away the oil floating on it after the soup is cold and the potatoes are cultivated.

4) Mix the beef with condiments.

5) Boil the soup again, add the oxtail with condiments and cook it for a while in a bowl, and add the prepared green onions, salt and pepper noodles.

Delicious practice:

1. Remove the scales of the oxtail fish, remove the gills and internal organs (leave the liver), rinse it and chop it into large sections;

2. Slice green onions, ginger and garlic for later use;

3. Remove the oil from the pan, when the oil is warm, add green onions, ginger and garlic, dried red pepper and star anise and stir-fry until fragrant;

4. Add two tablespoons of Pixian bean paste and stir-fry until fragrant;

5. Fry the fish and cook with cooking wine, light soy sauce and a small amount of sugar;

6. Add the water, bring to a boil over high heat, turn to medium heat and simmer;

7. When the soup is halfway through, add an appropriate amount of salt and continue to simmer over medium-low heat;

8. The soup is basically drained, add monosodium glutamate and chopped green onions, and remove from the pot and serve on the plate.

Oxtail fish, which has a very peculiar appearance, at first glance looks like a crocodile, is a genus of holes, and is distributed in various seas around the world. Usually inhabits reef areas with a water depth of no more than 30 meters, benthic species. The main thing is that it has a twig-like structure on its eyes.

He likes to eat crustaceans and other fish, which can grow up to 60 centimeters.

Oxtail is a high-protein and low-fat food, which is suitable for people to eat. Oxtail has a light flavor and is delicious when sliced with seasonings and orange juice. The recipe includes deep-fried, stewed, and grilled fish fillet.

Its peak season is in the summer, so choose fish with shiny bodies, firm and tough bodies, and good elasticity in the abdomen.

2kg of oxtail (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper, appropriate amount of green onions.

Production process <>

1) Cut the oxtail into 4-5cm size, or when buying the whole piece, insert a knife into the cartilage between the joints to cut off, shave off the outer membrane, soak it in water, and remove it.

2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the green onion and garlic into large pieces and put it in and rinse off the oil and foam on top.

3) Cook the soup When the meat on the oxtail is rotten, remove it and when the soup cools, float away the oil floating on it.

4) Mix the beef with condiments.

5) Boil the soup again, add the oxtail with condiments and cook it for a while in a bowl, and add the prepared green onions, salt and pepper noodles.

700 grams of net oxtail, coriander, sesame oil, soy sauce, monosodium glutamate, refined salt, Sichuan pepper, green onion, ginger slices each appropriate amount.

Method]1 Cut the oxtail into a segment about 4 cm long according to the bone joint, soak it in cold water for 2 hours, remove the blood water, then boil it in boiling water and remove it, and put it in cold water to wash; Chop the parsley into minced pieces.

2 Put the pressure cooker on the fire, put the oxtail, green onion, ginger slices, peppercorns, refined salt and soy sauce into the pot, add cold water, skim off the foam after boiling, cover the pot, buckle the pressure capper, and when the air valve is inflated, move to low heat and simmer for 35 minutes.

3 Remove the pot from the heat, wait for the air pressure in the pot to dissipate, lift the lid, add MSG, and put it in a large soup bowl. Take a small plate, add soy sauce, sesame oil, and coriander, and serve with the stewed oxtail.

Ingredients: 1000 grams of oxtail.

Excipients: 250 grams of cauliflower, 200 grams of potatoes (yellow skin), 100 grams of carrots, 100 grams of onions (white skin), 100 grams of lentils.

Seasoning: 100 grams of tomato paste, 50 grams of wheat flour, 50 grams of butter, 20 grams of salt, 25 grams of sugar, 2 grams of pepper.

Method:1Wash the potatoes, peel them and cut them into cubes;

2.Wash the carrots and cut them into cubes and cook them separately in water;

3.Cauliflower is picked into small florets and cooked;

4.Pick the lentils, cut them into sections, put them in water and heat them until the lentils are ripe and then cool;

5.Dice the shallots and fry them in oil;

6.Chop the oxtail into sections, wash and cook, and add the chopped carrots and shallots until cooked until soft;

7.Stir-fry the flour in butter, and when brown, add the tomato sauce and sauté until red;

8.Stir well with beef broth, boil slightly, put in all kinds of boiled dishes, add refined salt, pepper, and sugar to adjust the taste, boil slightly, and put the boiled oxtail on the soup to serve.

There is a saying that the people take food as the sky, only the food can not be disappointed, the food they make is both hygienic and nutritious, today to teach to make a oxtail soup, in fact, we all know that oxtail is a high-grade tonic with medicinal value, with the effect of nourishing qi and blood, strengthening muscles and bones, complementing deficiency, nourishing beauty and so on.

Moreover, the meat of the oxtail is delicate, and after a long time of praise, the soup is white and thick, and the entrance is mellow and fragrant.

How to make oxtail soup nutritious? First of all, prepare 2 catties of oxtail, 10 red dates, 15 grams of wolfberry, 15 grams of wheat winter, onion, tomato, ginger, salt, and pepper.

Cut the oxtail into pieces, wash and boil it and take it out for later use, put water in the casserole and add wolfberry, wheat and ginger, add the oxtail after the water boils, simmer for about 2-3 hours on medium-low heat, remember to float off the white foam, and wait until the oxtail is almost rotten, add red dates and tomatoes, add salt, pepper noodles, green onions, and garlic to taste after five or six minutes, and finally put it out, and the delicious and nutritious oxtail soup is ready.