What ingredients should be put in the boiled beef brisket to make it delicious

The Cantonese taste is none other than radish brisket, which usually takes half a day to cook the radish deliciously.

Hong Kong-style brisket. Ingredients: 1 pound of beef brisket, 1 carrot, 1/2 onion, 3 garlic Seasonings: 1 tablespoon of salt, 1 tablespoon of sugar (be sure to put it) 3 cups of water, 3 bay leaves, Method: Step 1.

Cut the beef brisket into cubes, first boil with water, green onion and ginger wine, then remove it and set aside.

Step 2 Cut the carrot into cubes, shred the onion, slice the garlic, put in two tablespoons of hot oil and stir-fry, then add the beef brisket of Kaozhou and stir-fry evenly, then add seasonings and boil, move to the outer pot and simmer for two hours.

Boiled beef brisket can be put a lot of ingredients, so that the taste will be better, itself beef is suitable for the general population, rich in protein, amino acids. You can put Sichuan pepper, spices, green onions, ginger, garlic, coarse salt, straw mushrooms, dark soy sauce, soy sauce, cooking wine, cinnamon, grass fruit, cloves, cardamom.

Carrots, ginger, shallots, star anise, cinnamon, bay leaves, etc., make it fragrant.

Ingredients: blanched beef brisket, boiled radish cubes in water Ingredients: salt, sugar, soy sauce, ginger, garlic, Sichuan pepper, star anise, cinnamon, thirteen spice powder, pepper sauce:

Oyster sauce, Zhuhou sauce, method: 1, stir-fry ginger, garlic, Sichuan pepper, star anise, cinnamon, and beef brisket 2, add salt, sugar, oyster sauce, Zhuhou sauce, pepper, add thirteen spice powder and boil the water (because this powder has sand, so mix with water, only use the water above.) 3. When the brisket in the pot is boiling, pour it all into the rice cooker and simmer for 2 hours.

4. Pour out the brisket, put the half-cooked radish pieces at the bottom of the pot, pour the brisket back and continue to simmer for 30 minutes. 5. That's it!

1.Ingredients: Wash the beef brisket, slice the ginger and green peppers, cut the radish into cubes, and cut the dried chili peppers into sections.

2.Cut the brisket into mahjong size with stripes against the stripes; Put the brisket in cold water, add the ginger slices, boil the blood water, and remove.

3.Put the blanched beef brisket into a casserole, pour in enough water, add ginger slices, bring to a boil over high heat, simmer over low heat for 1 hour, and simmer for 25 minutes under pressure; Then remove the boiled brisket, wipe dry, and save the beef broth for later use.

4.Put vegetable oil in a pan and fry the beef for a while; Stir-fry the ginger, dried chilies, star anise and bay leaves.

5.Add 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce and 1 tablespoon cooking wine; Stir-fry the radish for a while.

6.Pour in the soup of stewed beef brisket, add sugar, bring to a boil over high heat, and simmer for 50 minutes without opening the lid; After 50 minutes, add the green peppers.

7.Turn on high heat and reduce the juice while stirring; Once the juice has thickened, season with salt.

A common recipe for stewed beef brisket with turnips.

Method 1 of stewed beef brisket with radish.

1.Wash the brisket and cut it into small pieces.

2.Brisket with a spoonful of cooking wine.

3. Heat the pot, stir-fry the green onion and ginger in the pot until fragrant, and stir-fry with a tablespoon of bean paste spicy sauce.

4.Pour the boiled burdock into the pan and stir-fry.

5.When the meat is fragrant, cook some cooking wine to make it fishy, then put 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, a pinch of salt and sugar.

6.After the burdock root is fried, add water and leave the meat behind.

7.Cover with a cap, inflate over high heat, then turn to low heat and simmer for 18-20 minutes.

8.After natural deflation, add the chopped white radish.

9.Cover with a plain transparent lid and turn off the heat for a few minutes, until the radish is clear and soft.

10.Finally, add the chopped green garlic and red pepper and stir to serve.

Method 2 of stewed beef brisket with radish.

1.Ingredients: Beef brisket and white radish.

2.Wash the brisket and cut into cubes.

3.Soak in water until there is no blood.

4.Change the water frequently during the soaking process.

5.Put the soaked beef brisket in a bowl and pour in an appropriate amount of light soy sauce and light soy sauce.

6.Mix well and marinate for 30 minutes.

7.Then add an appropriate amount of chicken powder, cornstarch and olive oil.

8.Mix well and marinate for 2 hours.

9.Wash the white radish, peel it and cut it into cubes.

10.Blanch it in a boiling pot.

1.Heat the oil in a pan and stir-fry the marinated beef brisket for a while.

12.Pour a little water and simmer over low heat to reduce the juice.

13.Place the brisket in the wok into the casserole and add a few slices of ginger.

14.Put the white radish in the casserole as well.

15.Pour the right amount of water.

16.Cover the pot, bring to a boil over high heat, reduce the heat and simmer for 30 minutes.

17.Remove from heat.

Method 3 of stewed beef brisket with radish.

1.Put the brisket pieces in clean water to rinse off the blood, then put them in a pot of cold water with the ginger slices, blanch them and remove them. Rinse off the scum and drain.

2.Peel the radish, wash it and cut it into cubes.

3.Heat the oil in a pan, add the ginger slices and dried red pepper to the pan when the oil is hot, and stir-fry the beef brisket until fragrant.

4.Add water, slightly more than the ingredients. Bring to a boil, reduce the heat and continue to cook for about 30 minutes.

5.Chop the chopped radish cubes and simmer until the rotten radish is cooked (about 30 minutes).

6.Add salt to taste, season with black pepper, cook for a few minutes and sprinkle the pan with coriander.

Beef brisket, fat and lean are distinct, fat is evenly deposited, the meat is slightly tough, and the taste is fat and mellow. Stewed with a refreshing and mild radish, it is neither greasy nor greasy, and at the same time releases the aroma of both ingredients.

Open the lid of the pot from time to time and shake it, and the tempting aroma wafts throughout the kitchen. Put a piece of brisket in your mouth. The soft and soft saples are fragrant in the mouth, and the radish is also permeated with rich flesh, which melts with the tip of the tongue, and exudes a fresh fragrance in it.

The soup is the essence of this dish, the butter is fragrant, but not thick, mellow and delicious.

The wonderful combination of the two ingredients makes the taste buds extremely satisfying, and it is really lovely.

Beef is a widely liked ingredient, whether it is Western kitchen or Chinese food, whether it is stir-fried, fried, boiled, sauce and other forms of cooking, there is a place for beef, as a widely used ingredient, naturally will not miss the combination of spices, so how should beef be paired with spices? It is not an exaggeration to say that different parts of beef are a dish with different flavors.

Beef neck, this part of the meat fat distribution is more chaotic, the meat quality is hard, generally speaking, the moisture content of the meat is not high, you need to make up for this defect when cooking, stewing with broth is one way, and there is another way that Xiao Ming prefers to make it into meat filling, making dumplings, because this part of the meat quality has a high filling rate, with 10 grams of star anise, 8 grams of pepper, 10 grams of cinnamon to make fragrant powder, and sesame oil and celery powder to make celery beef dumplings, which can be said to be the best use.

Beef upper brain, cow back, and the front shoulder intersection of a piece of meat, here can be said to be the high-grade existence of each part of the cow's meat, this part of the meat fat is evenly distributed, the meat fiber is slender, and it is also very tender, such as the famous snowflake beef, it is also from this part, this part of the meat is most suitable for shabu and teppanyaki grilling, shabu is to eat its original flavor, and teppanyaki grilling only needs a little thyme with black pepper.

In the upper brain, a piece of meat connected with the outer ridge, shaped like an eye, called the naked eye, this part of the meat fat content is high, the water content of the meat is also high, it is very suitable for charcoal grilling, when the charcoal fire is roasted, it is suitable for black pepper + bay leaf + cumin to stir into the end, while roasting and sprinkling, it does not have to be completely cooked, about roasted to seven or eight mature, the taste of spices and the fat aroma of beef fat after heating is completely integrated, because of the high moisture content, so the meat juice is rich, and it is really fragrant and tender inside

Beef rump meat, the meat quality here is relatively tough, the meat fiber is very coarse, the fat content is low, it is more suitable for quick stir-fry cooking techniques, Xiao Ming prefers to use this part of the meat, with onions, peppercorns, peppers, slices and quick stir-frying, it is also very delicious.

Beef brisket, more suitable for boiling, stewing type cooking, for my own purposes, I like to use star anise, cinnamon, bay leaves, ginger, nutmeg together with a pressure cooker to simmer for about 15 minutes, then pour into a casserole with onions, carrots, potatoes and curry to stew together, and finally add some coconut water, a thick exotic style comes to the face, very delicious.

Beef brisket stewed carrot preparation ingredients, beef brisket, carrots, ginger, shallots, star anise, cinnamon, bay leaves to prepare seasoning, salt, rock sugar, light soy sauce, dark soy sauce, oyster sauce, pepper, white wine, fermented bean curd, water starch production process, 1, beef brisket cut into 2 cm square pieces, and then cut the carrot into hob pieces for backup Here the carrots can be replaced with white radish or dried bamboo shoots, the method is the same, but the raw materials are different, and the taste is not the same 2, prepare an star anise, a small piece of cinnamon, two bay leaves, a piece of rock sugar, ginger patted flat, then tie the shallots into a knot and cut a few slices of ginger for later use.

The sweetness of the radish can well neutralize the greasy feeling of the brisket, and spices such as Sichuan pepper, star anise, black pepper, etc., and the seasonings should include wine, salt, oil and sugar.

When stewing beef soup, you should put some seasonings, of course, it is a very important detail, the use of seasonings is the key to the taste of beef soup, such as in beef stew, often put in some carrots, potatoes, star anise, etc., you are more interested in this food, but you don't know where to start, then take a look at the following method recommendations.

Method. 1. Ingredients: beef, carrots, potatoes, star anise, green onion and ginger, dried chilies, coriander, salt, soy sauce, cooking wine, sugar, yellow sauce.

1.Material pretreatment: Rinse the beef and cut it into small pieces, blanch it and remove it for later use. Wash the carrots, peel and wash the potatoes. Both are cut into hob blocks and set aside.

Wash the green onion and ginger and cut it into thin strips, wipe the dried chili pepper and cut it into small pieces, wash and cut the coriander into sections, and set aside.

2.Pour a small amount of oil into the hot pan, wait for the oil to heat slightly, add shredded green onion and ginger, dried chili peppers, and star anise, stir-fry to bring out the fragrance, then pour in the blanched beef pieces, add soy sauce, sugar, cooking wine and a small amount of yellow sauce and stir-fry, stir-fry until the beef pieces are colored and flavored.

3.Transfer the fried beef to the casserole, add hot water, and cover the beef. Simmer for 1 hour until the beef is tender.

4.After that, add the chopped carrots and potatoes, add salt, and a little hot water, continue to simmer until the carrots and potatoes are cooked through, sprinkle a small amount of chopped coriander, and serve.

Method 2: 800 grams of beef rib meat, 3 tablespoons of soy sauce, 3 tablespoons of rice wine, a little beef powder, appropriate amount of salt, star anise, Sichuan pepper, green onion slices, ginger slices.

1. Wash the beef ribs and cut them into pieces of about 2 cm.

2. After washing the green onion and ginger, cut it into green onion segments and ginger slices for later use, and add the green onion, ginger and garlic to make the taste.

3. Heat the pan with cold oil, and when the oil is hot, add Sichuan pepper, star anise, green onion and ginger slices and stir-fry until fragrant.

4. Then pour the beef pieces into the pot and stir-fry, then add the rice wine and stir-fry for a while.

5. Pour in enough water over the beef cubes and pour in the soy sauce (do not put salt at this time).

6. After the water boils, skim off the foam, cover the pot and turn to low heat and simmer for 90 minutes, the heat is the key, and the time must exceed 90 minutes.

7. Add an appropriate amount of salt and Daxi beef powder, and continue to simmer for 30 minutes.

8. Finally, turn to high heat to reduce the juice according to your own taste (the stewed beef soup should not be too little, but a little more).

The basic method of stewed beef brisket, you can cook more at a time, divide the good amount and put it in the refrigerator to freeze, and when you eat, take out a small packet and process it according to your favorite methods.

1. Cut the beef brisket into small pieces, first stir-fry in a wok to let the blood seep out, and then drain the blood water.

2. Fry star anise, cinnamon, pepper, bay leaf cumin in a pot to let the fragrance come out, and then tie it tightly with a soup bag or gauze to see the picture, which is the brisket and material bag with the blood and water removed.

3. Put the fried beef brisket, soy sauce, rock sugar, salt, ginger and spice packets in the pot and add the water that has just been soaked in the brisket. Simmer over low heat for about an hour and press it in a pressure cooker for a few minutes, which completes the basic brisket.

Other methods: Ingredients: 1 + 1 2 kg of beef brisket, 1 carrot, 1 green onion, 4 slices of ginger, 2 star anise.

Seasoning: 2 tbsp sprinkle, 4 tbsp soy sauce, 1 tbsp spicy bean cress, 5 cups water, 2 tbsp sugar, 1 2 tbsp sweet noodle paste, 2 tbsp tomato paste, a pinch of monosodium glutamate.

Method: 1Wash the brisket, cut it into pieces, and blanch it in boiling water (to remove blood and fishy smell).

2 .Add water to a pot and cook the brisket for 30 minutes. 3.

Stir-fry chives, ginger slices, star anise with 3 tablespoons of oil, add watercress, sweet noodle sauce and tomato sauce and stir-fry, then add sprinkles, sugar and soy sauce and cook slightly, then pour in the beef brisket and stir well, then add 5 cups of water and carrots cut into hob pieces, cover the pot, and simmer over low heat for about 1 hour until the meat is rotten. 4.If there is too much soup, you can thicken it with too white powder water and drizzle a little sesame oil.

Cooking Instructions:1The brisket is not easy to burn, so make more, store it in the freezer, and take it out to heat it at any time. 2.When boiling, add more soup, thicken it with etheric white powder water, and pour it on top of the rice to become a beef brisket risotto.

Ingredients for stewed beef brisket.

Beef brisket: 1000g, green onion, ginger, garlic, a little red pepper, 2 large ingredients, 2 cumin, bay leaves and other stewed meat ingredients, a little salt, appropriate amount, appropriate amount of sugar.

The steps to stew the brisket.

Step 1: Put the washed brisket into cold water. (It must be cold water to remove the smell of meat.) ）

Step 2: Don't be idle when it opens, let's prepare the ingredients, cut the green onion, cut the hob, slice ginger, garlic, large pieces, red pepper, cumin, bay leaves, etc. (cumin is the key to stewed brisket, you must put it, don't put cinnamon, it turns out that it is delicious.) ）

Step 3: Wash off the brisket and drain the blood foam for later use.

Step 4 Key Step Begins: Stir-fry the sugar. Pour oil into a hot pan, add an appropriate amount of sugar when the oil temperature is not very hot, and keep drawing circles with a spatula until the foam disappears.

Step 5: Stir-fry until evenly colored.

Step 6: Add the prepared ingredients to stir-fry the spices.

Step 7: Pour water into a pressure cooker and add water (the water is subject to the meat, and the water I add here is mostly for stew. Add salt to taste!

Step 8: After bubbling up, the heat is changed to low for 10 minutes, change to low heat for 40 minutes (I added 10 more minutes here for the meat to be more rotten), turn off the heat. What do you think? Is it pretty? You can eat!!