The brisket tastes better when boiled with those ingredients

300 grams of raw belly, 150 grams of potatoes, 10 grams of ginger, 30 grams of carrots, 10 grams of green onions. 20 grams of butter, 15 grams of salt, 10 grams of monosodium glutamate, a little pepper, 500 grams of water, 20 grams of Huadiao wine. 【Production process】 1

Wash the brisket and cut into cubes, peel and dice the potatoes, slice the ginger, peel and dice the carrots, and cut the green onions into sections. 2.Fill the clay pot with water, add Huadiao wine, beef brisket and ginger, and simmer over low heat for 40 minutes.

3.Then add potatoes, carrots, salt, monosodium glutamate and all the seasonings, boil for 20 minutes, add green onions to become a carrot, a potato, half a catty of beef brisket, half a piece of southern milk, peanut oil, light soy sauce, chicken essence, sugar, ginger, a few shallots, a small half package of spices sold in the supermarket (tangerine peel, eight gui, grass fruit) Another method Carrot and potato peeled and cut into small pieces for later use. Put the brisket in boiling water to remove the blood, wash it in cold water, dry it, and marinate the brisket with milk, light soy sauce and spices.

Put peanut oil, ginger, and shallots in the wok, add the beef brisket and chicken essence, sugar, add water and vinegar after stir-frying, and put them into the clay pot together, add carrots and potatoes after the water is boiled and cook over medium heat, turn to low heat after fifteen minutes, turn off the heat after the brisket is soft and hard, and then turn off the heat to complete the dish. The brisket must be blanched, and the blood water should be removed before cooking.

White radish is also fine. Eat radish in winter and ginger in summer. It is good to stew white radish with brisket in autumn and winter.

1. Seasoning: 30g rock sugar, 2 tbsp Haitian hoisin sauce, 1 tbsp light soy sauce, 2 tbsp rice wine, 1200ml water.

2. Ingredients: 550 grams of beef brisket, 5 slices of ginger, 1 garlic, 4 star anise, 200 grams of potatoes, 100 grams of carrots.

3. Cut the brisket into 40mmx40mm cubes.

4. Boil water in a pot, add the beef brisket and blanch until the water boils, remove and wash for later use.

5. Heat 1 tablespoon of oil in a pot, add rock sugar, and cook slowly over low heat until melted and caramelized.

6. Add ginger slices, green onions, and star anise and stir-fry until fragrant.

7. Add the brisket and stir-fry until evenly colored.

8. Add rice wine and hoisin sauce and stir-fry until evenly colored.

9. Pour 1200ml of water, light soy sauce, the water volume is about 30mm higher than the meat pieces, bring to a boil and simmer for 90 minutes.

10. Add 1 tablespoon of oil to another pot, add the diced carrots and potatoes and fry until the surface is slightly yellow.

11. Pour the brisket and soup into the pot together. Bring to a boil and continue to simmer for about 60 minutes.

12. When the soup is left at the bottom of the shallow pot, you can easily insert the lean part with chopsticks.

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.

What kind of ingredients are used to cook the brisket?

1. Ingredients for boiling beef brisket: beef brisket, tomato; Ingredients: green onion, ginger, star anise, angelica, dried chili, green pepper, shallot, water starch; Seasoning: salt, chicken powder, cooking wine, five-spice powder, light soy sauce, sesame oil, salt, sugar.

2. Prepare 500 grams of beef brisket, first cut into thick slices and then cut into cubes. Two or three tomatoes, wash them, put them with a cross knife, and blanch them in boiling water for about 2 minutes. Blanch the tomatoes and take them out, peel them and cut them into small pieces to make it easier to fry the juice.

Then take the green onion and cut it into sections, cut the ginger into slices, cut the shallots into a handful of chopped green onions, and then prepare some star anise, angelica, dried chili peppers and green peppercorns for later use.

3. Blanch the beef brisket in a pot under water and blanch it to remove the fishy smell. Add a little salt and chicken powder, pour a little cooking wine to help remove the smell, and slowly cook out the blood and impurities in the brisket. After the water boils, remove the foam in the pot, boil until there are no more impurities overflowing, take out the brisket, rinse it with water, and control the water for later use.

4. Heat oil in the pot to eliminate hail, pour in green onion and ginger and other spices after the oil is hot, turn on low heat and stir-fry for about 1 minute. When stir-frying, pay attention to the color of the pepper to avoid paste. When the spices are stir-fried until fragrant and the color turns yellowish, put the brisket into the pot and stir-fry evenly, so that the brisket can absorb the flavor of the ingredients.

5. Add 2 grams of chicken powder, 2 grams of salt, 1 gram of five-spice powder, 5 grams of cooking wine to remove the smell, a little sugar to enhance the freshness, and then a little light soy sauce and sesame oil, stir-fry to dissolve the seasoning, and finally add a little dark soy sauce to remove the background color. After the color is evenly fried, pour an appropriate amount of water from the side of the pan, and the amount of water should not exceed the brisket. After the pressure cooker is steamed, turn to low heat and simmer for about 10 minutes.

After a few minutes, deflate the pressure cooker, pour out the brisket and control the dry soup, and pick out the spices such as green onion and ginger inside. Heat oil in another pot, add a little chopped green onion and stir-fry until fragrant, pour the tomatoes into the pot, turn on high heat and stir-fry for 2 minutes, fully stir-fry the red juice inside, and add color and flavor to the dish. Then add 2 grams of chicken powder, 2 grams of salt, a little sugar to enhance the freshness, stir-fry evenly, pour an appropriate amount of water from the side of the pot, and then add a little dark soy sauce to make the tomato soup more ruddy.

7. After the tomato soup is boiling, pour the beef brisket into the pot, turn to low heat and simmer for 5 minutes, so that the flavors of the tomato and beef can penetrate and blend with each other. After 5 minutes, hook in a little water starch and turn to high heat to reduce the juice. When the soup is thickened, remove from the pot and put on a plate, and finally sprinkle a little chopped green onion.

We all know that beef brisket is a more popular meat food, and there are many ways to eat it, it can be boiled, steamed, stewed, etc., and many people will stew it at home. There are many ways to braise beef brisket, and different recipes will have different side dishes. So what is the best side dish for braised beef brisket?

Let's take a closer look!

What is the best side dish for braised beef brisket.

Our common stewed beef brisket, there are potato stewed brisket, carrot stewed brisket, tomato stewed brisket, radish stewed beef brisket, etc., these side dishes can be stewed with the brisket alone, or mixed with one or two ingredients to stew together, the practice of these dishes is similar, the taste is similar, that is, the stewed beef brisket with tomatoes, will carry the slightly sour tomatoes, and it is okay to choose these side dishes to stew the brisket.

Ingredients: beef brisket, green onion and ginger, Sichuan pepper, star anise, bay leaves, cooking wine, salt, brown sugar, light soy sauce, dark soy sauce, hawthorn to taste.

1. Wash the beef brisket, soak it in cool water for 10 minutes, remove the blood, cut it into suitable cubes, not too small is also the key not to break, put it in a pot of cold water, put in cooking wine and ginger slices, remove the bloody water, and the time is not too long.

2. Take out the beef brisket pieces for later use, heat the pan with warm oil, add green onion and ginger, star anise, Sichuan pepper, bay leaves, stir-fry until fragrant, add the beef brisket, add the dark soy sauce, add the light soy sauce, the ratio of dark soy sauce to light soy sauce is 1:2.

3. Stir-fry an appropriate amount to taste, add brown sugar, salt, and an appropriate amount of hawthorn, put in boiling water, the boiling water is not more than a finger of the brisket, bring to a boil over high heat, and turn to medium heat to simmer.

4. The brisket is relatively easy to cook, and the time is mastered according to the pot, generally more than 1 and a half hours in the iron pot and about 25 minutes in the pressure cooker.

5. Tips, choose a piece of fresh beef brisket, the stewing time should not be too long, cut into large pieces, master the heat, put in an appropriate amount of hawthorn to shorten the time of stewing the brisket, and the brisket made is delicious and not broken.

To make more beef brisket soup, cook a bowl of noodles, put vegetables, chili oil, pour the beef brisket and soup, and eat it at a time.

1) Add hawthorn slices Hawthorn is sour Everyone knows that hawthorn is sour, and because of this, hawthorn can soften the fiber of the beef and make the beef stew softer, so when braising the brisket, you can throw a few slices of hawthorn into it, which can make the brisket stew softer faster.

2) Add some tea If you want the beef to stew softer, use a piece of gauze, wrap a little tea leaves, then tie it up, put it in the beef and stew it together, the beef will cook faster, and there is a faint fragrance of tea.

3) Don't add cold water halfway When stewing beef, add hot water, if you need to add water halfway, you must also heat the water, not cold water, but it is better to add enough water at one time, do not add water halfway.

1. Spices used in boiling beef brisket:

White radish, beef brisket, ginger, garlic, star anise, cinnamon, bay leaves, tangerine peel, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, sugar, chili paste, garlic;

Second, the specific method of boiling beef brisket:

1. Wash the brisket, scoop up the brisket, and cut the brisket into pieces;

2. Boil a pot of water, add three slices of ginger, and then put the brisket into the stall for two or three minutes;

3. If the color of the brisket changes, take it up and wash it with water;

4. Wash and pick up for later use;

5. Cut the peeled radish into thick pieces;

6. Heat the pot red, add oil, and then add garlic and ginger to stir-fry until fragrant;

7. Add the brisket that has been boiled in water and stir-fry for one minute. Add the radish and fry for two or three minutes;

8. Add water to the pot, and the amount of water is just over the radish brisket. Add spices such as star anise. Pour the seasoning in, turn on high heat, boil until boiling, then reduce the heat;

9. Cover the pot and simmer over low heat for 1 hour. Stir several times during the boiling process.