How to make the braised beef brisket that is both delicious and nutritious, delicious and super deli

First of all, heat the oil in a pan, add rock sugar and fry until it is caramelized, and then add the green onion and ginger ingredients to fry the fragrance. Then put the cut beef brisket into the pot and stir-fry, add an appropriate amount of light soy sauce and dark soy sauce and stir-fry evenly, and pour in appropriate water. After the heat is boiling, reduce the heat, cook until the beef is soft, add the side dishes, and remove from the pan after cooking.

Cut the beef brisket into cubes, put ginger slices and cooking wine in a pot under cold water. Bring to a boil and remove the water. Pour in rock sugar and stir-fry to make the sugar color, pour in the beef brisket and stir-fry, ginger, garlic, cinnamon, star anise, bay leaves, salt, light soy sauce, cooking wine to stir-fry until fragrant, stir well.

In a casserole, add the shallots and water. Cover and cook for half an hour. In addition to the chopped tomatoes.

Cook for 5 minutes. That's it.

Choose fresh beef rib meat, soak it in water for half an hour to remove the blood water, blanch the water after putting cold water into the pot, heat the pot and pour oil, fry the sugar color first, fry it over low heat, then cut the beef into small pieces and pour it into small pieces and stir-fry for color, add minced green onions, garlic slices, dark soy sauce, light soy sauce, etc. and stir-fry, add an appropriate amount of hot water to stir-fry and collect the juice.

Prepare fresh beef brisket, cut it into pieces for later use, marinate it in cooking wine, heat the oil in the pot, add tomatoes and fry the juice, then pour in the beef brisket and stir-fry evenly, pour in an appropriate amount of water, then add potatoes, add seasonings, and simmer for half an hour.

I also know that this rebalancing is also delicious, but you have to believe that you make it the best.

Wash the beef in advance and soak it in clean water for half an hour. Cut into small pieces and blanch the beef. Add cold water to the pot, skim the foam until there is no dirty foam, and remove the meat.

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After blanching the beef, put it in an electric pressure cooker, add a small half bowl of water, and then add seasoning. 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 3 tablespoons of rice wine, 5 hawthorns, cinnamon, bay leaves, Sichuan peppercorns, and ingredients are put into the seasoning box, a green onion is cut into segments, ginger is cut into slices, rock sugar, black pepper, salt is appropriate, and stir it.

Cut the carrots and potatoes into large hob pieces and spread them on top of the meat.

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Plug in, select "Cattle and Sheep-Standard", about 30 minutes, after the electric pressure cooker is finished, I usually wait for it to exhaust naturally, just enough to simmer for a short while.

When blanching, we should sell cold water for the first time, because there is blood in the meat of the cow we bought, and the blood in the beef should be forced out.

Basic ingredients: 200 grams of fresh beef brisket, 10 grams of shiitake mushrooms, 10 grams of ginger, 10 grams of green onions.

Seasoning: 50 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 5 grams of sesame oil, 20 grams of wet corn starch, 50 grams of clear soup, dark soy sauce.

1. Cut the beef brisket into cubes, slice the mushrooms, slice the ginger, and cut the green onion into sections.

2. Boil the oil in the pot, add the ginger slices, the stupid mushrooms, and the beef brisket and stir-fry until the water is dry.

3. Pour in the clear soup again, add salt, monosodium glutamate, sugar, pepper, cook the crisp over low heat, add the green onion when the juice is thick, thicken it with wet cornstarch, and pour in sesame oil to put it into the dish.

Materials:

Ingredients: 600 grams of beef breast, 200 grams of carrots and white radish, 2 green onions, 15 grams of ginger, 2 star anise, seasoning A: 2 tablespoons of yellow sugar, Ingredient B: 4 tablespoons of soy sauce, 1 teaspoon of white pepper and 1 teaspoon of rice wine.

Method

1. Cut the beef breast into cubes; Wash the green onion and cut into sections; Ginger wash and slice.

2. Put it in boiling water to scald off the blood, remove it, and drain the water.

3. Peel the carrots and white radishes separately, wash them, and cut them into hob pieces.

4. Heat 2 tablespoons of oil in a pan, add Ingredient A, and fry until the sugar melts.

5. Add the beef breast and stir well.

6. Add green onion, ginger and ingredient B and stir-fry until the beef breast is medium-cooked.

7. Transfer the brisket to a deep pot, pour in 2 cups of water and bring to a boil.

8. Change the heat to low, add star anise, carrots, and white radishes and cook until the brisket is cooked and rotten.

Tip: After the brisket is boiled, you may want to add it to the pan and fry it for five or six minutes, simmer it with water and seasonings, or transfer it to a clay pot or clay pot to simmer, so that the brisket is easy to rot and can maintain its original flavor.

About 1 pound of beef brisket or beef sandwich meat, cut into small pieces, soak in water, change the water several times, squeeze it every time you change, and squeeze out the blood as much as possible.

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Put cold water and meat into the pot together, add a lid, add two spoonfuls of rice vinegar after the whole pot of water boils, open the lid and cook again, and it's okay to cook for a while.

After boiling for a while, turn off the heat and remove it with a colander, rinse it twice with water, and there should be no blood at this time.

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Half an onion is cut into small pieces and prepared, the shape does not matter, because the onion is completely melted after the finished product and cannot be seen.

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Stir-fry an appropriate amount of oil on high heat, fry it until it is a little dry like this, and it is almost browned, at this time to see if there is still oil in the pot, if not, put a little more oil, and proceed to the next step.

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Add the onion and stir-fry until the onion is fragrant.

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Turn the heat to low and put the soy sauce, about 3 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, stir-fry, add half a spoon of sugar, and then stir-fry to enter the next step.

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Add water, add some more after the meat, add about 3 spoons of beer, put in star anise cinnamon, boil on high heat for about 3 minutes, try the taste, salty and sweet according to your own taste and then adjust slightly, and then enter the next step.

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Pour all into a pressure cooker.

I added water and boiled it dry when I was afraid of pressure.

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Blow on high heat for one minute, change to medium heat and blow for about 15 minutes, then turn off the heat. After the pressure cooker is decompressed, pour it back into the ordinary pot to collect the juice, and the saltiness can also be adjusted during the juice collection process. The picture above is what it looks like in the final pot, which is so tender and tender.

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There is a lot of soup, so I added the ancestral name oil tofu and cooked it together, and finally a full bowl, haha.

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Web Links.

Preparation of braised beef brisket: Ingredients:

Beef brisket, green pepper, red pepper, potato, salt, rock sugar, soy sauce, Sichuan pepper, cinnamon, star anise, bay leaves, fragrant sand, white cardamom, ginger, garlic, rice wine.

Method: After buying the brisket, rinse the surface of the brisket with clean water, and then cut the brisket into small pieces.

Cut the green and red peppers into hob pieces, and cut the potatoes into small pieces for later use.

Pour water into the pot, put the beef brisket in a pot under cold water, and add a little rice wine to blanch.

When the water in the pot is boiling, cook for another minute, then use a spoon to skim off the foam on the water, then remove the brisket and wash it with warm water.

Pour a little oil into the pot, add rock sugar and fry the sugar color, wait for the rock sugar to form dense small bubbles, and the color becomes dark brown, you can stir-fry the brisket.

Add the spices and stir-fry together, and when the fragrance comes out, add a little soy sauce and continue to stir-fry.

Pour in an appropriate amount of water, preferably hot water, and bring to a boil over high heat. Pour the brisket into an electric pressure cooker along with the broth and cook for 1 hour in the same way as the meat.

After the brisket is cooked, pour a little more oil into the pot, put the potatoes in the pot and stir-fry, add a teaspoon of salt to taste, and stir-fry evenly.

Pour the boiled brisket into the pot and reduce the juice over high heat, and in the process of collecting the juice, the potatoes are cooked.

When the soup is not very much, add the green and red peppers, stir-fry evenly, and then you can get out of the pot.

Prepare beef brisket 500 g Purple shallots 300 g potatoes 300 g Fuel consumption 20 g Vegetable oil Appropriate amount Pepper 1 g Rice vinegar 5 g Dark soy sauce 10 g Light soy sauce 10 g Cooking wine 10 g Maltose 20 g Ginger slices 4 slices star anise 1 cinnamon 1 small piece Red pepper 1 piece.

Wash the beef, cut it into cubes, boil it and remove it for later use. Peel and dice the potatoes, shred the shallots, and cut the red pepper into cubes for later use. Heat oil in a pan, add ginger slices and shallots, and stir-fry until fragrant.

Add cooking wine, dark soy sauce, light soy sauce, vinegar, oil, pepper, star anise and cinnamon in turn, stir-fry evenly, pour in the beef and stir-fry evenly, add 20 grams of maltose, add warm water foamed through the beef, boil over high heat for 10 minutes, add the prepared potato pieces, boil over high heat for 5 minutes, change to low heat and simmer for 40 minutes, after 40 minutes, open the lid and add red pepper, and then reduce the juice on high heat.

Ingredients: 400 grams of beef brisket, 50 grams of carrots, 50 grams of onions, 50 grams of potatoes, appropriate amount of olive oil, 3 grams of salt, 150 ml of red wine, 15 grams of tomato paste, 5 grams of black pepper, 3 bay leaves, 1 onion, 3 ginger.

Exercise: 1Cut the brisket into cubes, blanch it in boiling water, and remove the blood.

2.Prepare a pressure cooker, add the blanched brisket, add the bay leaves, adjust and simmer for 15 minutes.

3.Immediately shift the position, turn on the gas stove, put the wok on the wok and add the olive oil and heat the oil until it is seven ripe.

4.Pour in the pre-chopped onions, carrots, potato wedges and stir-fry quickly over high heat for a while.

5.At this time, I found that the pressure cooker was fine, and immediately opened the lid of the pot and added the burdock and the thick juice from the pan to the wok.

7.Then pour the red wine, pour it slowly, do not pour a bottle, stir the brisket while pouring the red wine, you can also pour an appropriate amount of red wine, turn the pot, let the brisket be heated and absorb the red wine evenly.

8.Once the heat is boiling, reduce the heat to low and simmer slowly until the soup thickens. When the juice is finished, you can turn off the heat and remove from the pot.

Introduction: If there is a delicious dish on the table, everyone will taste it, then if you want to make a dish, you must not only use your hands, but also use your heart, people who like to cook can also try to cook various delicacies at home, such as braised beef brisket, it tastes very delicious, and the taste is also very good, so how to make braised beef brisket delicious? <>

Braised beef brisket must also be prepared with all the ingredients and tools needed before making it, so that the whole dish will not taste very good due to panic when cooking. The main ingredients are beef brisket, star anise, dried chilies, grass fruits, angelica, green onions, bean paste, salt, soy sauce, light soy sauce, dark soy sauce, and ginger. When you prepare your tools, you can take a pot, pan, saucepan, spatula, bowl.

After preparing all the ingredients and tools, cut the brisket into pieces and set aside, and then you can prepare the stew, you can buy beef packets at the supermarket, put in bay leaves, cinnamon, angelica, green onion and ginger, grass fruit, star anise, you can put these ingredients in a packet, so as to prevent it from easily affecting the taste of the brisket when stewing. Then you can process the beef, put the beef brisket into cold water and boil it again, remove the blood foam on the water, take out the beef after blanching the water, put the green onion, ginger and garlic in the pan and fry until fragrant, add bean paste, fry the red, then add dried chili, cinnamon, star anise, etc., stir-fry over high heat, pour in the beef brisket and stir-fry constantly, fry it over low heat for a few minutes, then pour it into the stew pan, add water and seasonings, such as dark soy sauce, light soy sauce and color adjustment. Boil the brisket over high heat, then slowly simmer over low heat, add salt and other condiments for about 30 minutes, and simmer for another half hour before serving.

If you want to eat chewy bite, you can stew it for a shorter time, but if you want to eat softer beef, you can stew it for a longer time, no matter how you stew the braised beef brisket, it tastes very delicious.

Usually, when making it, we must put more braised soy sauce, and then simmer it slowly over high heat, and reduce the juice on low heat, so that it will be delicious.

After the brisket is cleaned, put it directly into the pot and cook for about 40 minutes, then pour cooking wine, ginger slices, light soy sauce, dark soy sauce, and cook for about 40 minutes before turning off the heat.

Braised beef brisket - beef crispy tips.

Braised beef brisket is delicious, but it is not easy to stew. So how do you make braised beef brisket that is crispy, rotten and delicious? I'll teach you a little trick.

Ingredients: 500 grams of beef brisket, 15 grams of spicy bean paste, a little green onion and ginger, 30 grams of cooking wine, soy sauce, sugar, 1 star anise, and a few sun-dried fresh hawthorn slices.

Method: Cut the beef brisket into cubes and remove it with hot water. Stir-fry the green onion and ginger in the oil pan, then add the spicy bean paste, then put in the beef pieces and stir-fry and add soy sauce, sugar, cooking wine, star anise, and finally heat the boiling water and soak the beef, and slowly cook over low heat until the juice is thick and the meat is crispy and fragrant.

It takes about 2 hours. Turn off the heat until the juice is thick and the meat is rotten. A lot of people make it with a hard taste.

In fact, the key to making braised beef is not to be stingy. If the heat is not enough, the beef will not be so crispy, and of course it will not taste good. Moreover, add a few slices of sun-dried fresh hawthorn slices to cook together, and the beef will be well cooked, and finally crispy and rotten.

Food ingredients: 200 grams of fresh beef brisket, 10 grams of Dongru, 10 grams of ginger, 10 grams of green onion, 50 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 5 grams of sesame oil, 20 grams of wet cornstarch, 50 grams of clear soup, dark soy sauce. Food recipe 1: Cut the beef brisket into cubes, slice the dongru, slice the ginger, and cut the green onion into sections; 2. Boil the oil in the pot, add ginger slices, dongru and beef brisket and stir-fry until dry water and set aside; 3. Pour in the clear soup again, add salt, monosodium glutamate, sugar, pepper, cook the crisp over low heat, add the green onion when the juice is thick, thicken it with wet cornstarch, and pour in sesame oil to put it into the dish. Food characteristics The marinade is milky and thick, the meat is fatty and tender, and the taste is delicious.