Introduction: beef is the meat I recommend to everyone to eat once a week, because beef is rich in nutrients such as " protein , calcium, vitamin B6, potassium". When combined with these substances, it can not only strengthen the muscles and bones, nourish the spleen and stomach, but also enhance the body's resistance. Although many people like to eat beef, many people would rather buy beef made in deli than stew it at home. This is because many people not only cannot stew the beef in a short time when stewing beef, but the stewed beef has a strong fishy smell. Therefore, when I visit relatives or friends’ houses during festivals, almost no one will stew the beef at home by themselves.
In fact, if you want to stew the beef completely, as long as you master the correct method and the spices, you can quickly stew the beef soft and tasty. For example, when I stew beef, I must put a ingredient. As long as I put this "ingredient", the beef will be soft and rotten and taste 20 minutes, which will relieve greasy and increase the fragrance. Unfortunately, many people don’t understand it. It is just "tea leaves"!
Why do you need to put tea leaves in stewed beef? This is because beef contains a substance called "tea polyphenols". These substances can not only stew the beef quickly, but also relieve greasy and enhance the aroma. When people put tea, they choose black tea first, because black tea has a strong aroma and contains more tea polyphenols. Next, I will share with you the complete steps of stewing beef. I hope that after you learn, you can stew it at home for your family to eat at home.
[Raw Material Preparation]: 2 jin of beef brisket, 2 jin of white radish (or potatoes,) bay leaves, 3 grams of star anise, 2 grams of cinnamon, 41.5 grams of lemongrass, 41 grams of white cardamom, 42 grams of galangal, 1 gram of peeled grass fruit 1 grams, 42 grams of amomum keratin 2 grams, 1 gram of cloves, 2 grams of cumin, 10 grams of pepper, 10 grams of dried chili, 10 grams of old ginger, 5 grams of chicken essence, 3 grams of pepper, 15ml of light soy sauce, 5ml of dark soy sauce, 50ml of high-alkali wine, 20 grams of white sugar, 5 grams of coriander, appropriate amount of salt and cooking oil.
[How to stew radish in with beef brisket]:
Step 1: First rinse the beef brisket, then cut the beef brisket into the size of mahjong pieces, then put the beef brisket in cold water and soak for 1 hour. After the time is up, rinse the beef brisket and set aside. Soak the beef brisket in clean water for 1 hour to soak the blood in the beef brisket, thereby reducing the fishy smell in the beef brisket.
Step 2: Put an appropriate amount of cold water into the pot, then put the beef brisket and old ginger into the pot, blanch the beef brisket over high heat for 10 minutes and then remove it, then rinse the frosty on the surface of the beef brisket.
Step 3: Put white sugar and a little oil into the pot, stir-fry the white sugar over medium-high heat until the sugar is brown and red, then put all beef brisket, dried chili, light soy sauce, dark soy sauce, and 5 grams of high-alcohol liquor into the pot, and continue to stir-fry the beef brisket for 30 seconds.
Step 4: Put all the spices above into the bowl, then put the white wine into the bowl, soak the spices for 5 minutes and then take them out, then rinse them with running water, and finally use a gauze bag to pack spices and tea leaves and seal them.
Step 5: Put the fried beef brisket, spice packs and salt into the casserole, then add appropriate amount of hot water and simmer the beef brisket over high heat for 20 minutes, and the beef brisket will be very soft and rotten. It is recommended that you turn off the heat and simmer the beef brisket for 1 hour to make the beef brisket more delicious.
Step 6: Peel radish and wash it, then cut it into appropriate size hob pieces and put it into the beef brisket. Then put all the salt, chicken essence and pepper into the pot, continue to stew for 15 minutes, and finally sprinkle with an appropriate amount of coriander and serve.
[ Master Hu has something to say]: When stewing beef, it is recommended that you choose beef brisket (also called chest bucket, rotor meat, and wagouzi), because the beef in this part has tendons, meat, and oily flowers. The beef stewed with this part will not only taste good, but will also taste more fragrant. It is not recommended that you stew it with pure lean beef. The aroma of this beef stew cannot be comparable to that of beef brisket.
When you add this "tea leaf" to the beef, the beef will be soft and rotten for 20 minutes, which will relieve greasy and increase the fragrance. Unfortunately, many people don’t understand it! Finally, Lao Hu would like to ask everyone, what other foods do you know can make beef stew quickly. Welcome to leave a message and comment, let us learn from you together! This article is an original picture and text by Master Hu. In the future, Master Hu will explain more tips for cooking and the latest recipes to everyone. Thank you for watching. If today's article is helpful to you, then click one to follow and one to like, and thank you for your support.
