How to make Niu Nan braised delicious and tender, and how to make Niu Nan delicious

If you want to make beef brisket meat, if you want it to be delicious and tender, it is easy to burn, so it is best to add some papaya when making beef brisket, papaya can promote the fast and tender cooking of beef brisket.

The delicious preparation of Niu Nan is as follows:Tools Ingredients: 500 grams of beef brisket, 2 tomatoes, 1 potato, 1 carrot, 10 grams of green onion, 5 slices of ginger, 2 cloves of garlic, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, 2 dried red peppers, 1 tablespoon of Weida Mei Zhen Cooking Wine, 1 tablespoon of Wei Da Mei Zhen Zhen Soy Sauce, 1 tablespoon of Wei Da Mei Zhen Soy Sauce, 1 medium spoon of Wei Da Mei Rock Sugar Dark Soy Sauce, 1 big spoon of Wei Da Mei Oyster Sauce, salt, boiling water, cooking oil, pot, plate.

1. Prepare the materials.

2. Cut the tomato into cubes, wash the beef brisket and cut into small pieces, cut the green onion into inch segments, slice the garlic, and slice the ginger.

3. Put the beef brisket and 3 slices of ginger in the pot under the water.

4. Add 1 tablespoon of Verdar Best Cooking Wine.

5. After blanching the bleeding water, remove it and rinse it to control the moisture and set aside.

6. Heat an appropriate amount of cooking oil into a pot, add rock sugar, and fry over low heat until melted and browned.

7. Add the brisket and stir-fry until the sugar is colored.

8. Add green onion, ginger, garlic, star anise, cinnamon, bay leaves, and dried red pepper to stir-fry until fragrant.

9. Add 1 tablespoon of Verdami Premium Light Soy Sauce.

10. Add 1 tablespoon of Verdar Best Oyster Sauce.

11. Add 1 tablespoon of dark soy sauce with Damei rock sugar.

12. Stir-fry until colored.

13. Add tomatoes and stir well.

14. Add boiling water and cover the ingredients.

15. Bring to a boil over high heat, turn to low heat and simmer for one hour.

16. Peel and cut the potatoes and carrots into cubes.

17. After about 1 hour, add an appropriate amount of salt to taste.

18. Add the carrots and potatoes.

19. After stirring well, bring to a boil over high heat, turn to low heat and continue to simmer for 15 minutes.

Cantonese beef brisket powder.

Main ingredients: 500 grams of beef brisket, 500 grams of rice noodles, 5 slices of ginger, 1 garlic, 4 star anise, 30 grams of rock sugar, 2 tablespoons of hoisin sauce, 1 tablespoon of light soy sauce, 2 tablespoons of rice wine, 1200 ml of water.

Method: 1. Cut the brisket into 4*4 cm cubes.

2. Prepare a boiling pot, put an appropriate amount of water to boil, add the brisket and blanch the water, wash off the blood foam and set aside.

3. Prepare a wok, heat 1 tablespoon of oil in the pan, then add rock sugar, and simmer over low heat until the rock sugar dissolves and caramel color appears.

4. Add ginger, green onions and star anise to the wok and stir-fry until fragrant.

5. Next, add the brisket and stir-fry until the brisket is evenly colored.

6. Then pour in an appropriate amount of rice wine and hoisin sauce, and stir-fry to color.

7. Pour 1200ml of water and an appropriate amount of light soy sauce, the amount of water is preferably just about 3 cm higher than the meat pieces, turn on high heat and bring to a boil, adjust to low heat and simmer for 90 minutes.

8. Pour the beef brisket and soup into the stewed pot, bring to a boil over high heat, and then reduce to low heat and simmer for about 1 hour.

9. Wait until about 1 hour to look at the soup, open the lid to see the soup inside, and find that there is a shallow pot bottom, and when you can easily insert the lean part with chopsticks, it is OK.

Pho is a good supplement to carbohydrates and sugars, is a good good body energy, is a good improvement in fatigue, dizziness and insomnia, etc., beef brisket is a good tonic and spleen and stomach effect, we eat this food can also strengthen muscles and bones.

Ingredients. Sirloin.

Sirloin. 500g

Tomato. Tomato.

5 pcs. Excipients, excipients.

Recipe for stewed beef brisket with tomatoes.

1. Prepare the main raw materials, wash the beef, cut it into mahjong pieces, and soak it in cold water for 30 minutes; Wash and peel the tomatoes, leave one cut hob cube, and cut the rest into small cubes; Cut the onion into small cubes.

2Put the beef brisket in a pot, add an appropriate amount of cold water, and cover the meat pieces.

3. Pour in the cooking wine.

4Bring the fire to a boil, skim it and remove the foam.

5Remove the pieces of meat.

6Pour oil into a wok, put it on the fire, and cook over medium heat until it is 70% hot.

7. Add green onions and ginger slices and stir-fry until fragrant.

8Add the diced onion and stir-fry until fragrant.

9Pour in the diced tomatoes and tomato cubes and stir-fry evenly. Reduce the heat to low and simmer until the tomatoes are tender.

10Add the beef cubes. 0

11Add light soy sauce. 1

12. Add sugar substitutes. 2

13Pour in the tomato sauce and stir-fry evenly. 3

14Pour in an appropriate amount of water. Bring to a boil over high heat and simmer for about 90 minutes. 415 put in salt. 5

16Add monosodium glutamate and it can be removed from the pot. 6

Tips: 1. When stewing tomatoes, use low heat and turn them frequently to avoid sticking to the pot. 2. Tomatoes should be peeled, otherwise the taste will be affected, and they must be stewed into a sauce so that the flavor of the tomatoes can be fully released.

3. It is better to choose the brisket part of the stewed beef, because the brisket is more tender. 4. After the thirteenth step, if possible, you can replace the wok with a casserole to stew, so that the meat is rotten and more flavorful.