The deliciousness of Zhuhou beef brisket, two months of stealing the secrets, rice balls can learn it all in just one minute!
Haimu Niufang - cattle from Ili prairie
Haimu Niufang is a state-owned brand under the Supply and Marketing Cooperative of the Fourth Division of the Xinjiang Production and Construction Corps. It is a beef and mutton production enterprise with a full industrial chain, and the quality of cattle and mutton is 100% guaranteed.
Every piece of beef produced by Haimu Niufang is made from healthy young bulls that are about 24 months old. They are a unique brown cattle breed in Xinjiang. They grow in the Ili Valley of Xinjiang, which has abundant rainfall and is known as the "Central Asian Wet Island."
WeChat Search "Zhejiang Haimu Niufang" to enter the mini program mall to purchase
After blanching the beef brisket, put a little oil at the bottom of the pot, add ginger slices and stir-fry until fragrant, then pour in the beef brisket, stir-fry for a longer time until golden brown, this can better remove the mutton smell of the beef.
Adding some orange peel when frying beef brisket can make the beef rotten more easily; adding lemon will not only remove the fishy smell, but also cook it faster! 3. 30 grams of bean paste, 40 grams of oyster sauce, and 80 grams of Zhuhou sauce. Here is the secret sauce trick!
Learn how to make the secret post-heated beef brisket, which tastes rich and chewy
The oxtail is soaked for 4 hours in advance. After the blood water is leached out, the fishy smell is greatly reduced.
Cut off the oxtail like this. Effortless
When cutting the oxtail, turn the oxtail over, with the curvature facing upwards. After feeling the oxtail joints with your hands, just cut it off with a knife.
This is how the secret soup is made:
Onions, ginger, bay leaves, aniseed, 42 grass fruits, 2 fleshy fruits, a little cinnamon, rock sugar, soy sauce, whole dried chili peppers, salt, put them in a pressure cooker and simmer for 30 minutes.
| Millennium Zhuhou Sauce! Millennium Braised Oxtail , the two dishes are better than each other, so hurry up and make rice balls at home!
| Zhuhou Beef Brisket
| Ingredients: Beef Brisket, White Radish, Lemon, Ginger parsley chives, bay leaf, tangerine peel, star anise, bean paste, oyster sauce, white sugar, chicken essence, fresh chicken juice, salt oil
Method:
1. Cut the beef brisket into small pieces with a knife, blanch it, and skim off the blood foam. Remove and set aside;
2. After the oil is hot, add the ginger slices and sauté until fragrant, add the beef, and stir-fry for 15 minutes;
3. Mix the fresh chicken juice with boiling water and pour it into the pot, add bay leaves, tangerine peel, star anise, lemon, cover and simmer for 50 minutes. If it is a pressure cooker, simmer 20 minutes will be enough;
4. Add 30 grams of bean paste, 40 grams of oyster sauce, 80 grams of Zhuhou sauce, season with salt, sugar, and chicken essence. Bring to a boil over high heat, add radish cubes, and simmer for 20 minutes;
5. Pour the beef brisket into the casserole. Simmer for 15 minutes, add parsley and chopped green onion before serving,
Braised oxtail
Ingredients: oxtail noodles, onions, ginger, bay leaves, aniseed, grass fruit, pulp, cinnamon, rock sugar, soy sauce, dried chili starch, salt
Method:
1. Cut the oxtail into sections, soak in water for 4 hours, blanch, skim off the foam, and set aside on a plate;
2. Put green onions, ginger, bay leaves, aniseed, grass fruits, pulp fruits, cinnamon, rock sugar, soy sauce, dried chili peppers, and salt into the pot, put it in a pressure cooker for 30 minutes, and scoop out the oxtail;
3. After the noodles are cooked, cool them, pour them out and pour the oxtail soup to make braised oxtail noodles;
4. Pour a small amount of oxtail soup into the pot, add water and starch to thicken it, and pour it on the oxtail.
Haimu Niufang - cattle from the Ili prairie
Haimu Niufang is a state-owned brand under the supply and marketing cooperative of the Fourth Division of the Xinjiang Production and Construction Corps. It is a beef and mutton production enterprise with a full industrial chain and 100% guarantee of the quality of cattle and mutton.
Every piece of beef produced by Haimu Niufang is made from healthy young bulls that are about 24 months old. They are a unique brown cattle breed in Xinjiang. They grow in the Ili Valley of Xinjiang, which has abundant rainfall and is known as the "Central Asian Wet Island."
