\”Beef is one of my well -preserved dishes in winter. Stew beef is not only tender and crispy, but also the soup is particularly delicious.
Today’s beef stew is my usual approach, and my little girl’s favorite. Choosing meat is the key. Red -roasted beef generally chooses beef ribs or burdock. These two kinds of beef are thin and thin. The beef taste is very good. The beef ribs are slightly thinner. Come out soft and waxy, depending on the kind of like you.
I chose burdock stew today, put more soup when stewed, and the remaining soup can be made of braised beef noodles, which is also very delicious.
Stewed beef is completely dark, the photos taken are blue, and everyone has to contain more! \”
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Hot Chilis -A Food Review Blog
A Chinese blogger that love Hot Chilis
The practice of stewed burdock
ingredients details
Salt
The method of stewed burdock
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- Big large pieces of beef cut four or five centimeters to see the large pieces of the square
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Prepare seasoning
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Tomato washing and cutting large pieces, large sections of green onions, ginger sliced \u200b\u200bblockbusters, and grass fruit with a knife (small seasoning can be put in the feed package to prevent the stewed from being stewed out to prevent the stewed from being stewed out. The beef has seasoning scum)
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5Put a little base oil in the pot, add two teaspoons of stir -fry in Douban sauce Once red oil, stir -fry incense leaves, rock sugar, grass fruit, pepper, green onion ginger cinnamon, etc.
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6 [123 ] After frying the flavor, stir -fry the beef with water, cook 2 teaspoons of cooking wine, and stir -fry the 5 teaspoons of braised sauce until the beef. -
7 Add hot water without beef
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8 Pour into the cooking pot with the soup and beef, add the beef stewing bag and add the tomato
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Cover with a lid and boil the fire to stew. - Stew until 1 hour until 1 hour On the left and right, add an appropriate amount of salt, continue to simmer for about 1 hour until the beef is soft and rotten
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Stewed beef soup The juice is red and bright, the beef is soft and glutinous
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Tips
Beef is not easy to rotten, use some hawthorn, orange peel to be fresh and easy rotten.And it must not be salt too early to make burdock, otherwise it is easy to make hard and not soft and waxy.
Put a sufficient amount of water in the cooking pot, add the beef pieces to boil and skim the foam, remove it after simmering, rinse it with warm water and stick to the beef with warm water. Mozi
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