Chinese Food
Stewed Beef Brisket with potato
(160111 views)
The understanding of beef after hours is basically the beef with marinated beef sauce bought from the deli. It's delicious, expensive, and the adult drinks. They can't make it at home. When reading, stewed beef with potatoes is a luxury high-end dish. It's not enough to eat. What did you want to eat yesterday? My daughter said she wanted to cook beef with potatoes at school. It's delicious to eat with bibimbap. Little lover's little request. I'll go and fulfill it. OK. Start work.
Cooking ingredients
Cooking Steps
Step1:Blanch beef brisket, wash and cut into large pieces. About 3cm square. Put the pot in cold water. Two pieces of ginger. One or two yellow rice wine. Heat for two or three minutes.
Step2:Wash and pour water into the pot. Wash in cold water. Dry the water.
Step3:Put oil in the pot. Don't use too much oil. Because beef brisket is fat in beef. When stewing, oil will come out. At this time, the oil pot is to put beef in the bottom. Open the fire the least. Next pepper. Keep heating evenly. About a minute. 9 when the smoke is slightly removed. If it is burnt, the oil will be black. The smell of beef is heavier than that of pork, so you need to cover it with Chinese prickly ash, ginger and garlic. It doesn't matter if the Chinese prickly ash doesn't have it. Put more onion and ginger.
Step4:Stir fry ginger. Beef brisket. Two spoonfuls of soy sauce. Stir fry.
Step5:Add wine. Stir fry along the edge of the pot with a shovel. The stir fried beef brisket will be a little tighter than the one stewed directly. But don't stir fry too well. It's more than two minutes. Just put it in the bottom position.
Step6:Add cold water. It's not recommended to use too much. Cook in a pressure cooker later. The water will not be less. Put in garlic, shallot, shallot, a little oil consumption, a little soy sauce. Boil.
Step7:In the pressure cooker for 25 minutes. Let it boil for five minutes and let it deflate. Let the potatoes boil for another five minutes. Let it deflate for five minutes. It's a big pot. Add some salt. Heat up the juice. Beef and mutton salt can be added later. Add salt when stewing. The meat will be old. When the soup is tight and the pot is about to start, go down the shredded green and red peppers. Season with a little chicken essence. Turn twice and get out of the pot.
Step8:Pack the dishes, sprinkle the shallots, subdue the dragon, and finish the work.
Cooking tips:Experience-1. If it's frozen beef, it's suggested to put the brisket into cold storage one night in advance. The meat quality will be better if the thawing process is slower. 2. Beef skimming. It's better to directly blanch and wash. It doesn't take too long. One or two minutes is enough. 3. The meat in the pressure cooker is not too bad. The water is a little less. It's OK to get the juice out of the pot. I've tried to stew the home style version in casserole. It costs more time. 4. If the meat is already rotten, take out a boiled soup. When the soup is obviously reduced, cook it in the pot. When collecting the juice, stir gently. When the soup becomes thick, it will be good. Chinese food is perceptual. Ingredients and seasonings need not be accurate to gram. In fact, all the recipe steps only need a heart that loves family. Watching children chew meat and have a good time. There are skills in making delicious dishes.
