The soup is rich and soft and delicious, how to make beef stew with potatoes?

The soup is rich and soft and delicious, how to make beef stew with potatoes?

Potato beef stew is a rare delicacy in autumn and winter, the combination of potatoes and beef is getting thicker and more flavorful, the juice is thick, especially in the soup is also melted into the essence of the two, pour a spoonful of white rice and pour it into the white rice, and eat a bite that can be called the best taste in the world. However, although the potato beef stew is delicious, if you want the beef to be soft and mellow, and the potatoes are soft and sweet, you need a way. Next, I will share with you how to make a delicious beef stew with potatoes.

Everyone knows that beef is a kind of meat food that many people like, but in the process of cooking beef, there will be a situation that the beef is difficult to cook, which is mainly due to the fact that most of the beef contains tendons, and the existence of this ingredient is the reason why the beef stew is not bad. Potatoes are very easy to ripen, so the potato beef stew can not be "stewed in one pot", the cooking time of the two foods is different, and they also need to be cooked in advance.

Ingredients: 1 and a half pounds of beef, 2 potatoes, half a shallot, bay leaf, star anise, garlic, ginger slices, green onions, sour residue, Pixian bean paste, light soy sauce, rice wine, salt and sugar.

When making beef, we can use beef brisket, fat and thin will be very fragrant, and naturally you can use ordinary beef, but don't use tendon meat, first of all, we cut the beef into small pieces, because the connective tissue of the meat is thicker, and the hooves are denser, so it is necessary to cut crosswise, disconnect the long chemical fibers, and do not have to cut along the connective tissue, so that the beef is not bad. The first thing to look for is to find the texture of the beef, and then the knife cuts the texture of the meat vertically. It is cut with a top knife, cutting horizontally with the texture of beef.

After the beef is cut, the potatoes and shallots are also cut into cubes.

Soak the beef pieces in cold water, soak the bleeding water, change the cold water two or three times halfway, and then everyone comes to give the beef water, the beef must be cold water into the pot, the water should be as wide as possible, put a few pieces of ginger, 2 spoons of rice wine, not waiting for the water to boil, the blood foam will float out, to skim off the foam in time, to prevent sticking to the beef can not be washed, after the water is boiled, boil for a while, until the new foam is not visible, and finally scoop up the beef and clean it with warm water. The soup for boiling the brisket does not need to be thrown away, but it is deposited for 30 minutes, and the soup inside is ready for later use.

Add an appropriate amount of oil to the wok, add a dozen old rock sugar and stir-fry until the sugar color, add the drained beef pieces, and stir-fry until colored. Then add bay leaves, garlic, 1 star anise, 1 star anise and stir-fry to make an aroma, add 2 tablespoons of Pixian bean paste, 3 tablespoons of light soy sauce and stir-fry evenly to make red oil. Finally, add the soup from which the beef was boiled before, add a small amount of salt, a small spoon of pepper, and sour residue, bring to a boil, turn to low heat and cook for about 1 hour.

Wait until the beef brisket is cooked, put in the cut potatoes, and simmer for another 20 to 30 minutes to bring out the crispy and flavorful, thick potato stew beef, and finally put coriander to decorate, and the dish will definitely be eaten up.

First of all, cut the beef into pieces, clean it, boil the beef under water in a pot, remove the blood, and then remove the water. The ingredients are ready, and the potatoes are peeled and cut into cubes. Boil the tomatoes and cut them into cubes.

Heat oil in a pan and stir-fry the ingredients. Wait until all the beef turns red, then pour in the tomatoes and simmer. Almost an hour is fine.

First of all, you should prepare fresh ingredients, peel and cut the potatoes into pieces, then marinate the beef with seasonings for 15 minutes, heat the oil in the pot, pour in the green onions, ginger and garlic and stir-fry until fragrant, put the ingredients into the pot, add an appropriate amount of water, and simmer for 35 minutes.

This one needs to be simmered over low heat, so that the beef and potatoes will be very soft and delicious.

Steps.

1. Cut the beef brisket into large pieces, put in the ginger slices in a pot under cold water, bring to a boil over high heat, turn to medium heat and continue to cook, and remove the beef brisket after boiling the blood foam. If there is still excess foam on the surface, you can rinse it with hot water.

2. Cut the potatoes into large hob pieces, put them in the pot and fry them, fry them until the surface is slightly charred, and then put them out for later use, without frying until they are fully cooked. After the potatoes have been fried, they will be more fragrant and tasty, and this step can be omitted if you are lazy.

3. Leave the bottom oil in the pan and fry the drained beef.

4. Add bay leaves, star anise, Sichuan pepper, rock sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, stir-fry evenly.

5. Pour hot water over the beef, it must be hot water or boiling water. Bring to a boil over medium heat, cover and simmer over low heat for 70 minutes. You can also use a pressure cooker, the time is controlled at about 35 minutes, and if you like rotten, you can extend it.

6. After stewing, pour the previous potato pieces into it, stir-fry evenly, this step can taste a little salty, and you can add a little salt if you feel light. Then continue to cover and simmer for 15-20 minutes.

7. Open the lid and collect the juice, and when the soup is almost collected, you can get out of the pot.

The beauty of beef stewed potatoes: Among meats, beef is favored by people because of its higher protein content and lower fat, especially for obese people and arteriosclerosis people. Beef is a nourishing and strong tonic, which has the function of strengthening the spleen and stomach, strengthening the muscles and bones.

Because the potatoes of the "underground apple" make them more nutritious, it is beneficial for the health of the whole family to eat this dish at home.

Beef stew with potatoes should first blanch the beef and simmer for more than 2 hours, and the beef will be stewed, the following is the specific method:

Ingredients: 2 catties of beef brisket, appropriate amount of tomato sauce and potato pieces, 1 onion, 2 tomatoes, 2 chives, 1 small piece of ginger, cooking wine, dark soy sauce, light soy sauce, appropriate amount of cooking oil, appropriate amount of crushed black pepper, appropriate amount of salt.

Step 1: Wash the beef and cut it into small cubes for later use.

Step 2: Add cold water to the pot, add beef, cooking wine and ginger, and bring to a boil.

Step 3: After boiling, remove the beef cubes, rinse with hot water and set aside.

Step 4: Wash the prepared tomatoes and onions and cut them into cubes.

Step 5: Pour oil into the pan and heat it, pour in the beef, light soy sauce and dark soy sauce after the oil is hot, and stir-fry evenly and evenly.

Step 6: Then pour the prepared ingredients into the pan and stir-fry evenly to enhance the flavor.

Step 7: Add water to the pot with all the ingredients, bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours.

Step 8: After 2 hours, add the potatoes to the pot and simmer for 20 minutes.

Step 9: After 20 minutes, the soft beef and potato stew can be served in a bowl.

Tip 1: Cut the beef and potatoes into small pieces as much as possible so that they can be simmered softly. Tip 2:

Blanching the beef before simmering it will make it easier for the beef to simmer softly. Tip 3: Add a few slices of tangerine peel when stewing potatoes and beef to make it more soft and rotten.

Tip 4: Turn off the heat and let the potatoes and beef simmer for more than 10 minutes.

Beef stew with potatoes, which originated in Hungary, is a famous dish in Hungary. After that, the potato burial high and beef stew were introduced to Russia, and later, the potato beef stew entered China and became a home-cooked dish in China.

Fresh beef is shiny, the red color is uniform and slightly dark, the fat is white or light yellow, the appearance is slightly dry, not sticky, the elasticity is good, and there is a fresh meat bending taste. The old beef is dark red in color and coarse. The tender beef is light red in color and elastic.

Among meats, beef is popular for its higher protein content and lower fat. Potatoes are rich in nutrients, and beef stew with potatoes is delicious and nutritious.

The beef stew with potatoes is delicious and rotten, and the preparation is as follows:Ingredients: 500 grams of brisket, 2 potatoes, 1 2 carrots.

Excipients: appropriate amount of onion, 1 small section of green onion, 2 chives, appropriate amount of salt, 2 tablespoons of rice wine, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 3 slices of ginger, appropriate amount of Sichuan pepper, 2 star anise, 2 bay leaves, 3-4 red peppers, 1 grass fruit, 1 small piece of cinnamon, 3 cloves of garlic, 1 tablespoon of soybean paste, 1 tablespoon of sugar.

1. Clean the brisket and cut it into small pieces to wash away the blood.

2. Blanch the water in a pot under cold water, and the beef will change color after the water boils.

3. Scoop up the beef, wash it with hot water, drain the water, and prepare the spices.

4. Heat the saucepan and add the salad oil, stir-fry the stewed meat spices before the oil is hot, add the soybean sauce and stir-fry.

5. Add beef and stir-fry evenly, add light soy sauce, dark soy sauce and rice wine.

6. After the heat boils, turn to low heat and simmer for about 1 hour, simmer halfway until the beef is 8 minutes cooked, add salt and sugar to taste.

7. Cut the potatoes and carrots into hob pieces, and cut the onions into cubes and put them in the pot.

8. Continue to stew until the potatoes and carrots are soft.

Answer: Hello, I am glad to answer for you that the brisket you bought back is cut into cubes about centimeters square, and soaked in water for more than 1 hour to let it fully soak in bloody water. (This is a great way to get rid of the fishy smell from the brisket).

Sit in the pot with water, add some cooking wine, blanch the beef brisket in a pot under cold water, boil for 2 minutes, remove it and rinse it off.

Next, prepare some potato cubes, tomato cubes. Green onions, ginger slices, star anise, Sichuan peppercorns, dried chili peppers, dried hawthorn.

Heat the pan with cold oil, add all the seasonings except the hawthorn, stir-fry until fragrant, and then add the beef brisket to control the moisture and stir-fry.

Stir-fry until the skin of the brisket is slightly yellow, stir-fry for about 1-2 minutes, add hot water, add dried hawthorn, bring to a boil over high heat, turn to medium-low heat and simmer for 40 minutes. (Because the brisket is stewed for a long time, add more water.) If possible, you can also use a pressure cooker to press for 10-15 minutes, which is more time-saving).

After 40 minutes, add the potato and tomato cubes, add salt, dark soy sauce and light soy sauce to taste, and simmer for another 15 minutes. (Do not add salt too early when stewing the brisket, otherwise the brisket is easy to get firewood and is not easy to stew).

Finally, reduce the juice on high heat until the soup is thick, sprinkle a little pepper and stir-fry evenly.

Summary of experience with stewed beef brisket with potatoes:

After the beef brisket is cut into small pieces, it must be soaked in water to fully soak out the blood water, and the stewed beef is not particularly fragrant without a fishy smell.

The meat of the beef brisket is relatively firm, and adding one or two dried hawthorns when stewing the beef brisket can make the brisket easier to stew.

When stewing the brisket, the salt should not be put too early, otherwise the meat of the brisket is easy to get firewood.

Wash the beef in a pot under cold water, add cooking wine, green onion and ginger, cook for about 30 minutes, during which you should take out the floating powder, otherwise it will be fishy (I came home late from work and didn't have time to thaw the beef, so the whole piece is in the pot, fresh beef or thawed beef can be cut into small pieces and then boiled in the pot The process of cooking beef can be cut into prepared vegetables and cut the little brother to destroy the pieces, the pot is hot and oily, add onions and stir-fry, then add beef and stir-fry, then add bay leaves, star anise, continue to fry for three or five minutes, add more water, add soy sauce, Half a piece of bean curd (believe my friends add bean curd ash and fragrant) stew for about fifteen minutes, because the beef has been cooked in the early stage, don't stew for too long, add potatoes, carrots and other side dishes and stew until soft (I like to eat potatoes are particularly soft, so stew for almost twenty minutes, the soup is basically eaten by potatoes, if you like the soup, you can reduce the time appropriately), sprinkle in coriander.