How to make braised beef brisket delicious and rotten, how to braised beef brisket delicious and rot

Marinate the meat first. It's okay to boil two small ones.

Here's how to make braised beef brisket:

Steps. First, prepare the beef and cut it into pieces (about the size of a thumb), then soak it in cold water for an hour (the purpose of soaking is to remove blood and fishy smell), and change the water many times halfway, so that the soaking effect will be better.

Steps. 2. Brush the hot pot on the oven, add five spoons of water (more water can better remove the fishy smell and surface dirt of the beef), put the beef under cold water, blanch for three minutes and pour it out (the blanching time must be long, so that blanching is meaningful).

Steps. 3. Brush the pot, put in a little base oil, stir-fry the ginger and shallots, wait for the nose to smell the fragrance, add various spices, bean paste and peppercorns to continue to stir-fry, stir-fry until the ginger turns brown (at this time, the ingredients in the pot become red oil), and then add the beef and stir-fry (the purpose of stir-frying beef can remove the water vapor).

Steps. Fourth, when the beef is stir-fried until it crackles in the pot, add the dark soy sauce and light soy sauce and stir-fry evenly, so that the color is evenly wrapped on the beef (put the soy sauce in advance, you can use the temperature of the pot to stimulate the fragrance in the soy sauce).

Steps. Fifth, then add water and start to adjust the mouth (the water should overflow the beef for a long time, because the beef stew time is relatively long), put in oyster sauce, chicken essence monosodium glutamate and other seasonings in turn, simmer for an hour on low heat (at this time the beef is already cooked), and then change to high heat to receive the thick soup, you can put it out of the pot and put it on the plate, if you come to some coriander to decorate, it will be more perfect.

Braised beef brisket

Material A:1 pound of beef brisket or offal.

Material B:1 potato, 1 carrot, 2 green onions, 2 chili peppers, 3 slices of ginger.

Material C:10 cups water, 1 3 cups soy sauce, 1 1 2 tbsp sugar, 1 2 tbsp sesame oil.

Steps:

1. Wash the beef brisket and cut it into inch segments, blanch it with hot water to remove the blood, wash it and dry it for later use, handle the material B separately for later use, cut the potatoes and carrots into cubes, cut the green onion into sections, and remove the stalks of peppers and pat them flat.

2. Put all the ingredients into the inner pot together, add seasonings and mix slightly, put them on the stove and heat them to boiling, then change to medium heat, cook for 15 or 20 minutes, then cover and turn off the heat, put them in a simmering pot and simmer for 4 hours, then take them out and put them on a plate to eat.

Notes:

1. When you fry the sugar, you can see that the pot starts, and when it smokes, you should start paying attention, and soon the sugar will turn caramel color, and it will have a bitter taste if it is burned for too long. You can also use brown sugar to fry the color, the taste is good, the meat can not be too early, too early is not easy to color, can not be too late, too late sugar fried paste is not delicious, if the fried is not colorful, you can also drop a few drops of soy sauce.

2. Carrots: Do not eat radishes when taking ginseng and American ginseng, so as not to have the opposite effect and not play a tonic role.

3. Don't put potatoes and carrots too early, otherwise the brisket will not be rotten and they will be cooked.

4. Simmer until the soup is left 1 3, then use chopsticks to clip out the ginger, green onion, and star anise.

As follows:

Ingredients: 1 tomato, 1 potato, 150 grams of beef brisket, appropriate amount of green onion, appropriate amount of chicken powder, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of salt.

1. Pot the beef brisket under cold water, add ginger slices and Sichuan peppercorns, boil and filter to remove foam.

2. Remove and rinse and cut into small pieces. Prepare garlic, dried chilies, peppercorns.

3. Heat the pot, add oil, and stir-fry the garlic peppercorns and dried chili peppers.

4. Add the beef and stir-fry, add salt and chicken powder to adjust the taste.

5. Add an appropriate amount of warm water, bring to a boil and simmer over medium-low heat.

6. Peel and cut the potatoes into cubes.

7. Cook the beef in the casserole for half an hour, then add the potato cubes. Add salt to taste.

8. Add the tomato cubes and add a spoonful of sugar to neutralize the sourness of the tomatoes.

9. Simmer over medium-low heat for about half an hour.

10. Sprinkle chopped green onions before cooking.

The stewed beef brisket is delicious and rotten as follows:1. Prepare white radish, beef brisket, ginger, star anise, white wine, soy sauce and salt. Spread the mustard evenly over the beef and marinate overnight.

2. Wash the beef, then pour it into the pot, fill it with cold water, and pay attention not to add water halfway. Add star anise, ginger. Bring the water to a boil and cook for 20 minutes.

3. Cover the pot and simmer for 3 hours, add the white wine, white radish, and soy sauce, salt, pepper and chili pepper when the time is almost out of the pot. Remove from the pan and serve.

The stewed beef brisket with tomato and carrot is made as follows:Ingredients: 500 grams of beef brisket, a carrot, a tomato, three green onions, three slices of ginger, a few star anise, 10 grams of cooking wine, three bay leaves, a potato, an onion.

Steps: 1. Thaw the brisket in warm water and prepare other ingredients.

2. Blanch the tomatoes with boiling water, peel them and cut them into small pieces.

3. Blanch the beef brisket, skim off the foam, and remove for later use.

4. Cut all materials for later use.

5. Remove the oil from the pan, put the onion in the stir-fry until fragrant, soften, and set aside.

6. Add green onions and ginger and stir-fry until fragrant.

7. Pour in the beef brisket and cooking wine, stir-fry the oil, change color, and serve.

8. Pour in the tomatoes and stir-fry the sand, add a little salt to quickly get out of the sand.

9. Add the fried beef brisket and continue to stir-fry, then add an appropriate amount of water.

10. Pour in onions, carrots, potatoes, add a little light soy sauce, dark soy sauce, and a little star anise leaves, turn to low heat and simmer. You can put it in a tea bag that has been drunk, and the meat will be crispy faster.

11. Simmer the brisket for two hours, then sprinkle with shallots.

Here's how:Ingredients: 1 tomato, 1 potato, 150 grams of beef brisket, appropriate amount of green onion, appropriate amount of chicken powder, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of salt.

1. Pot the beef brisket under cold water, add ginger slices and Sichuan peppercorns, boil and filter to remove foam.

2. Remove and rinse and cut into small pieces. Prepare garlic, dried chilies, peppercorns.

3. Heat the pot, add oil, and stir-fry the garlic peppercorns and dried chili peppers.

4. Add the beef and stir-fry, add salt and chicken powder to adjust the taste.

5. Add an appropriate amount of warm water, bring to a boil and simmer over medium-low heat.

6. Peel and cut the potatoes into cubes.

7. Cook the beef in the casserole for half an hour, then add the potato cubes. Add salt to taste.

8. Add the tomato cubes and add a spoonful of sugar to neutralize the sourness of the tomatoes.

9. Simmer over medium-low heat for about half an hour.

10. Sprinkle chopped green onions before cooking.

Beef brisket is rich in nutrients, eating more beef brisket has great benefits for the human body, and the brisket stew is delicious and rotten.

Clause. 1. Stewed radish brisket in a pressure cooker.

Ingredients: two radish, sugar, ginger, Sichuan pepper, Zhuhou sauce, an appropriate amount of star anise, and a pound of beef brisket. Method:

First, peel and cut the radish into pieces, put it in the pot with the ginger slices and stir-fry until fragrant, then put the Zhuhou sauce and sugar and stir-fry for a few minutes to remove the coldness of the radish. Wash the brisket, cut it into pieces, then put in Sichuan pepper, star anise, and Zhuhou sauce and press it with high pressure for about 30 minutes, and then put the fried radish and press it for 10 minutes to eat. The brisket pressed in the pressure cooker is soft and delicious, suitable for the elderly and children.

This dish has the effect of replenishing the body and invigorating the qi, strengthening the muscles and bones.

Clause. 2. Stewed tomato brisket in a casserole.

Ingredients: two catties of beef brisket, five tomatoes, three carrots, peppercorns, spices, green onions, ginger, salt, star anise, boiled water, and rice vinegar. Method:

Wash the brisket and cut it into cubes, then blanch it twice with boiling water and wash it well. Wash the carrots and tomatoes and cut them into cubes for later use. Prepare a casserole, pour an appropriate amount of boiled water into the casserole, put in the cut brisket, and at the same time put in the prepared green onions, ginger, cinnamon, star anise, add a small amount of rice vinegar, cover the casserole, boil over high heat first, then turn to a simmer and simmer.

After simmering for about 30 minutes, add the carrots, tomatoes and a little soy sauce. Reduce the heat to medium and simmer for about two hours, adding a pinch of salt. Finally, simmer for about 30 minutes before serving.

Tomatoes have the effect of slowing down pigmentation and delaying aging, and boiling the two together can play an anti-aging role and increase immunity.

Clause. 3. Stewed potato brisket in a large pot.

Ingredients: 1 pound of beef brisket, ginger slices, 1 garlic, star anise, rock sugar, hoisin sauce, light soy sauce, rice wine, and water. Three potatoes and two carrots.

Method: Wash the brisket and cut it into cubes. Prepare a large pot, add two tablespoons of water to the pot, bring the water to a boil, add the beef brisket and blanch until the water boils again, remove and set aside.

Pour a tablespoon of oil into a large pot, add an appropriate amount of rock sugar, and slowly boil over low heat until it melts and turns caramel color. Then add the sliced ginger, green onions, star anise, rice wine, and hoisin sauce to stir-fry until fragrant, then add the brisket and stir-fry until evenly colored. After coloring, pour in water and light soy sauce, the amount of water does not exceed the meat pieces, boil over high heat, turn to low heat and simmer for an hour and a half.

When the soup is exhausted, you can easily insert chopsticks into the lean meat and it can be cooked. This practice can give full play to the effect of beef in replenishing qi and blood, warming the stomach and dissipating cold.

If you want the brisket to be delicious, rotten and simple, you must pick off the fascia, otherwise it will affect the taste, and you will keep biting after cooking. In addition, it is necessary to blanch the water to remove the fishy smell, and the specific method is as follows:

Ingredients: 800 grams of beef brisket, 4 tomatoes.

Excipients: 2 chives, 1 garlic, 1 green onion, appropriate amount of ginger, appropriate amount of rock sugar, appropriate amount of star anise, 2 spoons of tomato paste, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of cooking oil.

Steps: 1. Cut the tomatoes into cubes, slice the ginger and garlic, cut the green onions, and cut the chives into chopped green onions. Pick the brisket and clean the fascia.

2. Add cold water to the pot, put in the brisket, add ginger slices, green onions, cooking wine, heat, remove the blanch, and set aside.

3. Put oil in the wok, put in the ginger slices star anise after the oil is hot, pour in the tomato paste, stir-fry the seasoning until the red oil is fried, then pour the blanched beef brisket into the pot, stir-fry the red oil and the beef brisket evenly, then pour in the light soy sauce, add cooking wine after a little stir-fry, continue to stir-fry a few times, add hot water to the pot, the hot water is highly submerged in the beef, ** boil for a period of time, transfer the boiled beef to the casserole.

4. Put oil in the wok, put in the prepared tomatoes (put half of them first), fry the red oil, pour the fried tomatoes into the casserole with beef, put rock sugar and chives in the casserole one after another, cover the pot and simmer for 90 minutes.

5. Put oil in the wok, put the garlic slices and fry until fragrant, pour in the remaining half of the tomatoes, and also fry the red oil, after the brisket in the casserole is stewed, put in the remaining fried tomatoes, and continue to simmer for a few minutes in the casserole with the lid open, and finally add the appropriate amount of salt and chives to eat.

Here's how:Ingredients: 1 tomato, 1 potato, 150 grams of beef brisket, appropriate amount of green onion, appropriate amount of chicken powder, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of salt.

1. Pot the beef brisket under cold water, add ginger slices and Sichuan peppercorns, boil and filter to remove foam.

2. Remove and rinse and cut into small pieces. Prepare garlic, dried chilies, peppercorns.

3. Heat the pot, add oil, and stir-fry the garlic peppercorns and dried chili peppers.

4. Add the beef and stir-fry, add salt and chicken powder to adjust the taste.

5. Add an appropriate amount of warm water, bring to a boil and simmer over medium-low heat.

6. Peel and cut the potatoes into cubes.

7. Cook the beef in the casserole for half an hour, then add the potato cubes. Add salt to taste.

8. Add the potato and persimmon pieces in the western red section, and add a spoonful of sugar to neutralize the sourness of the tomatoes.

9. Simmer over medium-low heat for about half an hour.

10. Sprinkle chopped green onions before cooking.

Braised beef brisketIngredients: 500 grams of beef brisket, 2 green onions, 5 slices of ginger, 1 star anise, 1 small section of cinnamon, 3 bay leaves, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce.

Braised beef brisket preparation steps].

1. Wash the beef brisket and cut it into pieces for later use; Wash the green onions, cut into sections and set aside; Wash the ginger, shred and set aside; Wash and set aside Sichuan pepper, star anise, cinnamon and bay leaves;

2. Put water in the pot, put the beef brisket in a pot under cold water, boil the water over high heat, boil for about 5 minutes after the water boils, turn off the heat, remove the brisket, rinse it, drain the water and set aside;

3. Put oil in the wok, heat over low heat, fry the peppercorns to make the fragrance, take out the peppercorns and throw them away, add the green onion and ginger to fry until fragrant, then pour in the beef brisket, stir-fry a few times, add the liquid salt, pepper, cooking wine, light soy sauce, oyster sauce, and continue to stir-fry the fragrance;

4. Pour in the hot boiling water that has not passed the brisket, add star anise, cinnamon and bay leaves, boil over high heat, boil for about 2 minutes, then pour the brisket and water into the pressure cooker, cover the pot, after the heat is boiled to gas, change to medium heat and simmer for 30 minutes to turn off the heat;

5. When the lid of the pressure cooker can be opened, open the lid of the pot, pour the beef brisket and the soup into the wok, turn on the high heat to collect the juice, receive the thick soup, stir evenly, turn off the heat, put it on the plate, and the production is completed.

Ingredients: 500 grams of beef brisket, 3 potatoes, 1 carrot, 1 spoon of old orange smoke, 2 spoons of light soy sauce, 2 spoons of cooking wine, 1 pinch of salt, 1 green onion, 1 small piece of ginger, a pinch of Sichuan pepper.

Steps: 1. Prepare the ingredients and thaw the beef in advance.

2. Make water in a pot, put in ginger slices, blanch the beef for a while after the water boils, and remove impurities.

3. Put a small amount of oil in the pot, add the peppercorns and chili peppers to stir-fry until fragrant, and then add the green onions and celery pieces.

4. Pour in the beef and stir-fry, add 1 tablespoon of dark soy sauce and 2 tablespoons of light soy sauce.

5. After stir-frying, pour in 2 tablespoons of cooking wine.

6. Then add hot water to cover the beef, pour in bay leaf cinnamon and rock sugar, add a little salt, and simmer for about 40 minutes.

7. Cut the potatoes and carrots into small pieces, put them in a pot and simmer them with the beef.

8. Simmer for 10-15 minutes, and then you can get out of the pot.

9. Finished products. <>