Braised beef is a classic traditional dish, so how can you make the beef tender and tasty and the soup mellow at home? The chef will teach you a good method, come with me ~
Braised beef for New Year's Eve dinner
Ingredients: beef, potatoes, onions, ginger, garlic, dried chilies, vegetable oil, cooking wine, star anise, pepper, light soy sauce, balsamic vinegar, salt, sugar
Process : 1. First of all, it is also crucial to choose beef. To choose beef ribs, it is best if the beef has been treated with acid removal, which will taste better. I didn’t buy beef. I got this from a relative as a New Year gift.
2. Rinse the beef, drain the water and cut it into large pieces. Serve with potatoes. You can also put radishes.
3. Peel and wash the two potatoes, and cut the potatoes into large pieces. pieces, smash a few garlic cloves. Cut the onions into slices, ginger slices, and mince the garlic.
4. Blanch the beef in a pot under cold water, add some cooking wine,
. After boiling the pot, skim off the foam, blanch for two minutes, then remove and drain. The second key point is to retain the original soup of the beef.
5. Put less oil in the pan and add sugar to stir-fry the sugar color. Don’t think that adding too much sugar will make it very sweet. In fact, the sugar color will not be so sweet after frying. Stir-fry the sugar until it becomes sesame oil color and then continue to stir-fry. The chicken will turn blood red
6. Add the beef and stir-fry. At this time, we will add some oil. Because the fat part of the beef is relatively small, let us moisten the beef again.
Then add two star anise, a few Sichuan peppercorns, and green onion and ginger. Fry the mushrooms in garlic and chili water, stir-fry until the aroma comes out.
7. Look at the color of the sugar-colored meat wrapped in it. Stir-fry and add cooking wine.
Pour in the original beef soup. The third key is to keep the water for soaking the mushrooms and pour it into it. ,
Start seasoning: Pour in half a spoonful of light soy sauce, a little salt, and half a spoonful of balsamic vinegar. Seasoning is simple and waiting for the pot to start. After boiling the pot, skim off the foam on the surface and simmer on low heat for 40 minutes.
8. Don’t fry the potatoes at this time. Put less oil in the electric pan. Add the potatoes when the oil is hot. Fry until both sides are golden and set aside.
9. When the time is up, open the lid of the pot, put the fried potatoes into the pot and simmer for another 5 minutes.
After the potatoes are flavored, the juice will be reduced over high heat. Because they are fried to the color of sugar during cooking, the more the juice is absorbed, the brighter the color will be.
10. The braised dishes need to be thickened with water starch. When the soup is evenly coated with the beef, you can take it out of the pot and put it on the plate.
No matter how you cook the braised beef, you should pay attention to the following points: First, blanch the beef in cold water. , Secondly, you should pay attention to when choosing beef, it is best to have gluten or fatter, which will taste better. Third, add a few drops of balsamic vinegar during the braised beef to make the beef more fragrant and softer.
Yunhu Attachment wishes you great success in 2021! (The light is not strong at night, sorry for covering my face)
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