Chinese Food
Braised Beef Brisket with radish and bean curd
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Sirloin is a part with rich taste. It has meat, gluten and a small amount of fat. It is the most suitable part for stewing. But it must be stewed soft enough. The fat is boiled. The gluten is also soft and easy to eat. One mouthful goes on. It's soft and delicious. The meat is wrapped in fascia. The sauce overflows everywhere, but there is no greasy feeling. Maybe some people will say. It's simple. More stew will be rotten ~ but when it's done, it always feels less delicious. How about more greasy? That's because you're missing a critical step in your production. Don't stew directly after blanching. Do this step more. It's not fishy, not greasy, and delicious. -
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of ingredients. Soak the beancurd in cold water in advance. Thaw the brisket in the refrigerator one night in advance.
Step2:Wash the beef brisket and soak it in a water basin for 1 hour. Change the water during this period. The purpose is to soak out the blood water in the meat.
Step3:Next, blanch the beef brisket. Put the cold water in the pot. Add some ginger slices. After the water is boiled, pour some yellow wine to deodorize. The wine should not be put down too early. It will evaporate too early. It can't really play the role of deodorization. Boil the water for about 5 minutes. Skim the foam.
Step4:Take out the Beef Brisket with boiled water and drain the water. Stir fry the meat in a cold pot without oil to create a dry flavor. This step is the key to make the beef brisket fresh, fragrant and not greasy. Put out the fried beef brisket.
Step5:Heat the pot. Pour in the right amount of cooking oil. Stir the ginger and garlic in small heat to give the fragrance.
Step6:Put in a tablespoon of Pixian bean paste and stir fry it over low heat to produce red oil. If you can eat spicy, you can put more.
Step7:Stir fry the brisket evenly. Then pour in enough hot water at a time. If you don 't know how to use it, put more. It' s better not to add water in the middle. It 's also good to use more soup for the following strips. Add some soy sauce, oyster sauce, and prepared star anise, cinnamon, cumin and vanilla leaves.
Step8:After re boiling, transfer to the electric pressure cooker. A beef and mutton program. The program time is 45 minutes, excluding the time of stewing. Beef Brisket is not easy to be soft and rotten.
Step9:When the program is over and you are about to get angry, prepare the radish. Peel the radish and cut the hob.
Step10:Put the cut radish into the stewed beef brisket soup together with the soaked beancurd. Season it with a little salt according to the salt. Add some ice sugar. Cover and simmer for about 10 minutes. The radish will be soft and rotten.
Step11:Sprinkle a little coriander at last. You can make it out of the pot. Coriander and beef are also perfect. They can't be less.
Step12:Let's eat while it's hot. It's a little spicy. It's warmer after eating. Put a little Pixian bean paste. It's more delicious. In addition to radish, the beancurd fully absorbed in the soup tastes like meat. The soup is also delicious. If you can't finish it, it's also very good for the next one.
Cooking tips:1. The beancurd should be soaked in cold water in advance. If the time is fast, it can be soaked in warm water with a little salt. 2. The beef brisket should be blanched in cold water. After the water is boiled, the rice wine should not be served too early. If it is served too early, it will evaporate. It can't really play the role of deodorization. 3. After the stewed brisket is drained, it is necessary to fry it again in a dry pan without oil. Stir to produce a dry flavor. This is the key to make the stewed brisket fresh and not greasy. 4. Add enough water at one time. It is better not to add water halfway. If you have to add water, add hot water. 5. If you want the brisket to be soft and rotten, you can add a little vinegar or put a tea bag together to cook it. There are skills in making delicious dishes.
