The practice of saffron beef

红烧牛肉火锅底料版的做法

\u0026 nbsp; 4 pictures

\” Energy, it is best to cook a pot of beef at this time. But the soft and rotten taste that beef wants to make is not a simple thing. Occasionally chat with the chef, when it comes to why the beef is always more fragrant than what you make, it is more fragrant than yourself. I only know that there is a magic weapon for beef stew. \”

The details of the ingredients

The main ingredients

    Beef

  • 500g
  • Bamboo shoots

  • 250g
  • Hot pot base

  • 1/4

[ 123] Accessories

Ginger tablets

A little

  • garlic slices A little
  • Cooking wine [ 123] A small amount

  • Douban sauce
  • A spoon

  • Onion
  • One

  • octagonal 5g
  • ]

  • Anise 5g
  • Xiangye
  • Gui Pi 5g
  • Spicy flavor Burning process

Mid -hour time consumption

Ordinary difficulty

  • [ 123] The practice of red -roasted beef

1

The whole piece of beef plus ginger slices, cooking wine into the pot, fire fire, fire fire After 3 minutes, remove and cut into squares.

  • 红烧牛肉火锅底料版的做法步骤:1

    2

    hot oil in the pot, ginger garlic slices and spices, then put a large spoon of bean petrolement, low heat Stir -fried fragrance.

  • 红烧牛肉火锅底料版的做法步骤:2

    3

    Put in the beef that is simmered and cut into pieces.

  • 红烧牛肉火锅底料版的做法步骤:3

    4

    Stir -fry the beef for a few minutes, add water and green onion festival.

  • 红烧牛肉火锅底料版的做法步骤:4

    5

    After the fire is boiled, turn to low heat and simmer for 2 hours, and then add the roller knife blockBamboo shoots.

  • 红烧牛肉火锅底料版的做法步骤:5

    6

    Add about 40g of hot pot base and appropriate amount of salt, continue to simmerpot.

  • Tips
    红烧牛肉火锅底料版的做法步骤:6 This good braised beef is fragrant, absorbing the umami flavor of bamboo shoots, and more flavor.The magic weapon is the hot pot base.After the hot pot bottom is fried, the aroma is sufficient, and it can inspire different flavors in cooking.

    This is the secret of the 13th Auntie. Many outside restaurants will add hot pot bottoms to the boiled vegetables to stir -fry.

    But remember not to be too much, about 40g.If you get too much, cover the taste of the dish itself.

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