How to make potato beef stew, soft and delicious, tender meat without stuffing teeth?

Today I will share with you a potato beef stew, the recipe is very homely, the seasoning is very simple, but the taste is very good. It is undoubtedly a home-cooked and delicious dish that you can't live without. Originally, I didn't plan to buy beef today, I just wanted to go to the supermarket to add some spices, and the conclusion was just in time for the supermarket**.

My little obedient, very good-looking beef brisket only sells for a catty, which is more cost-effective than pork belly.

As we all know, beef protein and other nutrients are far more than raw pork, so beef has always been more expensive than pork. Nowadays, it's cheaper than raw pork, so it's so cost-effective, and I'm a little sorry for myself no matter what I think, and then I decisively bought some.

Have you waited so that you can eat deliciously? Anyway, I have, big one! 【Potato and beef stew】Required information:

Brisket, potato, shallots, ginger slices, garlic, chives, star anise, cinnamon, bay leaves, sand seeds, raw licorice, sesame pepper, dried chili peppers, old rock sugar, rice wine, vegetable oil, bean paste, light soy sauce, edible salt, monosodium glutamate are as follows:

First, cut the brisket into small triangles, soak them in clean water, and then drain them. Put enough cold water in the pot, put the beef brisket into the pot, pour in some ginger slices and dongru, pour an appropriate amount of rice wine, and cook the beef for 5 minutes.

Soak the boiled beef in water several times and drain the water. Cut some ginger slices, shallots, and peel a few garlic cloves; In addition, change star anise, cinnamon, bay leaves, sand kernels, raw licorice, sesame pepper, dried chili peppers, and old rock sugar, with a simple stew.

Prepare a stone pot in advance, pour an appropriate amount of vegetable oil into the pot first, wait for the oil temperature to be high, first add green onions, ginger, garlic and bean paste to fry the fragrance, and then put other stews into the pot to stir the pot together.

Stir-fry the brisket first, then add plenty of water, and finally add some light soy sauce. First boil the juice, then turn to low heat and simmer for 2-3 hours. (If you want to be darker, you can add a little more dark soy sauce).

Prepare a potato in advance, peel and slice it, and wash the tapioca starch off the surface with tap water. When the beef is crispy, add the potato strips and cook until the potatoes are crispy. Then according to personal taste, add an appropriate amount of edible salt and monosodium glutamate.

Finally, put the stewed vegetables on a plate and sprinkle some green onions. A home-cooked beef stew with potatoes is ready! Smelling the fragrance and eating it becomes fragrant, the taste is really great!

Cut the beef and potatoes into small pieces, heat the oil, add the bean paste and stir-fry until fragrant, add the green onions, ginger and garlic, the chili pepper and a little green and red pepper, add the potatoes and stir-fry, then add the beef, add the oyster sauce, light soy sauce, dark soy sauce, and simmer on low heat, and it is delicious after two hours.

Cut the beef directly into pieces, then put it in a pot of cold water, add cooking wine, green onions, ginger slices, blanch, take out the dry water after blanching, heat the oil and heat the oil, put in the green onions, ginger and garlic and stir-fry until fragrant, put the beef in, then add star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, oyster sauce, stir-fry for a while, pour boiling water and simmer for 40 minutes over low heat, then add potatoes and then add salt, continue to simmer for 20 minutes, very delicious potato beef stew is ready.

1.First, cut the brisket into small cubes, then rinse them with clean water, and then control the water.

2.Put enough cold water in the pot, then put the beef brisket into the pot, add some ginger slices and green onions, pour an appropriate amount of cooking wine, and cook the beef for about 5 minutes.

3.Rinse the boiled beef several times with clean water and then dry it out.

Today we will highly recommend a beef-related method, mentioning beef, there are many daily life practices, you can sauce beef, you can marinate beef, you can also stir-fry beef. However, the beef method we share today is beef stew, and it is famous for its potato beef stew.

When it comes to potato beef stew, friends who have made this dish know that beef stew is not very easy to stuff between teeth and can't swallow, so what are the good methods and skills to make the stewed potato beef more delicious? Don't be in a hurry, learn the way of the day to make sure you can stew crispy beef and delicious potatoes.

Step 2: Take a number of potatoes, clean them, peel them, cut them into suitable pieces, and then prepare the condiments, including white pepper, salt, soy sauce, and oil, and remember to prepare a few pieces of Poria cocos in advance.

Step 3: Remove from the pot, add an appropriate amount of water to the pot, boil the beef cut into small pieces and put it into the pot for five minutes, skim off the foam, put the beef out, and clean it with water. After that, transfer the beef to the pressure cooker, press it in a pressure cooker for more than 20 minutes, and then serve it out, and drain the water.

Reminder: Blanching beef is the first method that beef stew must keep in mind. The water removes dirt from the beef, making the stewed beef taste better, and the beef is heated by the pressure cooker, making the stewed beef more crispy.

Step 4: Add a small amount of vegetable oil to the pot, add green onions, star anise, ginger, add drained beef later, stir-fry for a while, add potatoes to the pot, add an appropriate amount of water, take the potatoes as the standard, and then pour in two pieces of Poria cocos to drive away the red stewed beef.

Reminder: Remember to add a few pieces of Poria cocos when stewing beef, which can make the stewed beef more crispy, and also have a fragrance, which is super delicious, which is also the second method that must be remembered for potato beef stew.

Step 5: After simmering for 10 minutes, change to medium heat, then maintain medium heat and simmer for 15min, add an appropriate amount of edible salt seasoning, and a delicious potato beef stew is completed.

Then we summarize the methods and skills of potato beef stew, when potato beef stew, we should remember 2 methods: the first method is to blanch the beef. Blanching the beef can remove the dirt in the beef and make the stewed beef more delicious.

The second method is to add a few pieces of Poria cocos when stewing beef, adding Poria cocos can make the stewed beef more crispy, and the stewed beef has a fragrance.

In addition, when stewing beef, it must be simmered over medium heat so that the aroma of the beef can be stewed.

In the process of making beef stew with potatoes, the beef should be cut into small pieces, put in the appropriate amount of seasonings, and be sure not to put salt first. When it is almost ripe, add salt to make it more flavorful.

Be sure to choose low heat when stewing beef, and put the beef in when the water is relatively warm, these two tips will make the beef very bad.

The first trick is to blanch the beef; The second tip is to remember to add a few slices of tangerine peel when stewing beef.

The preparation of beef stew is as follows:

Ingredients: 800 grams of beef ribs, 80 ml of red wine, 2 carrots, 1 purple onion.

Excipients: 1 small piece of ginger, 2 star anise, 1 piece of cinnamon, 3 bay leaves, appropriate amount of braised soy sauce, 1 teaspoon of salt.

1. Clean the beef ribs.

2. Cut into large pieces about 3 cm wide.

3. Put the water into a pot of cold water, boil the water for two minutes, scoop it with a small colander and then remove it.

4. Cut the carrot into hob pieces and the purple onion into cubes.

5. Pour an appropriate amount of oil into the wok, put the onion pieces into the pan and stir-fry until fragrant, then put out and set aside.

6. Put the beef in the pan and stir-fry until the surface is slightly dry, then pour in about 80ml of red wine and stir-fry evenly.

7. Pour the bay leaves and other seasonings into the pot and stir-fry a few times.

8. Pour the beef into the casserole together with the seasoning, then pour an appropriate amount of soy sauce to adjust the color and taste, and add enough hot water.

9. When the beef is almost ready, put the carrots in it and stew.

10. Before leaving the pot, put the fried onion pieces into the pot, the salt can be put according to the taste at this time, and mix evenly out of the pot.

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 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.

Ingredients: 500 grams of beef brisket, 2 potatoes, 3 slices of ginger, 2 bay leaves, 1 star anise, 20 Sichuan peppercorns, 7 rock sugars, 30 grams of light soy sauce, 15 grams of cooking wine, 2 grams of salt, 15 grams of dark soy sauce.

Steps: 1. Cut the beef brisket into large pieces, pot it under cold water, put in the ginger slices, turn to medium heat and continue to cook after boiling, 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. Finished product. <>

Today I would like to share with you a home-cooked recipe of "Beef and Potatoes in Sauce". Beef has been one of the most popular meats since ancient times. Especially when it comes to some old movies or TV series where the characters are big bowls of wine and chunks of food.

The meat looks like a treat. The reason beef is so popular is because of its nutritional content.

Beef is also one of the favorite foods for fitness gatherings due to its high protein content and low fat content, and it also has the effect of keeping warm from the cold. The beef roast potatoes that we are going to make today are a very nice warm-up meal that will give you a lot of energy. Friends who like it hurry up and learn.

Beef 1 with potato sauceFirst, we prepare 2 pounds of beef tendons, put them in clean water, grab and wash the blood inside. It is best to use beef tendon for sauce because it has more tendon, is firmer, and is more chewy.

2.After washing, cut the beef into pieces of about 2 cm. Don't cut the beef pieces too small.

They tend to shrink when stewed and should not be too large to taste. 5.Heat the oil in the pan.

After the oil is heated, pour the beef into the pan, stir-fry, fry off the moisture inside, pour out the beef after frying until fragrant, and control the oil for later use. This step is the first step in the processing of beef and then frying it internally. Moistureproof.

6.Next, we boil a little of the color of the sugar, leave a little vegetable oil in the pan, pour in 30 grams of sugar, fry the sugar on the lowest heat until all is melted, continue to stir, the color of the sugar juice will gradually darken, and the color will turn reddish-brown. At this time, pour a little water from the side of the pot and stir well, the color of the sugar will boil, pour it into a small basin for later use.

7.Heat the oil in the pan again, pour in the prepared green onions, ginger and other ingredients, stir-fry over low heat to get the aroma, add another 10 grams of soybean paste, 5 grams of sweet noodle sauce and 5 grams of soy sauce Fry the soy sauce until the sauce is fragrant, then pour in the beef pieces, stir-fry quickly to color the beef, add a spoonful of sugar to color, pour in a little cooking wine to remove the odor, and add an appropriate amount of water from it The sides of the pot should cover the beef, if the color is not ruddy enough, **add a little old soybean flour.

10.Once the water in the pot is boiling, put the potatoes in the pot and boil to remove the starch inside. Starch can easily affect the color and taste of beef.

It should be removed in advance. After boiling the potatoes until 8 cooked, pour out and control the water for later use. After 0 minutes, the beef is boiled until it is ruddy in color and the sauce is full of aroma.

We picked the spices inside so as not to affect the taste. At this point, the beef can be eaten after it has been cold.

11.To reduce the greasy feeling, we process the beef and potatoes again, pour the beef into the wok again, put the potatoes on high heat to collect the juices, during this time we must turn the pan frequently to avoid pasteurization, then add the green and red peppers, stir them quickly and evenly, dry the soup almost dry, after wrapping it evenly on the surface of the ingredients, remove it from the pan and finally sprinkle with a little green onion.