Chinese Food
Stewed oxtail in red wine
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I've seen a lot of slow stewed meat from foreign programs. There's always red wine. I haven't done it before. I'm also curious about the taste. And I'm also the first time to use the oven to slow stew meat. It's very convenient. It's not like the water evaporates quickly on an open fire. I'm afraid of being burnt. Red wine is an excellent pickle. Red wine is an acid ingredient. It can make the surface of meat tender and increase its fragrance. Generally speaking, light meat, such as chicken and fish, is suitable for cooking with light wine, such as white wine, dark meat, such as beef, and dark wine as ingredients. Nutrition experts also suggest that red wine is more suitable for cooking nutritious or seasonal food, such as beef, pork, game, duck and goose. White wine is more suitable for cooking chicken, fish, ham and shellfish.
Cooking ingredients
Cooking Steps
Step1:Boil the boiled oxtail on both sides of the oil pan. If the pan doesn't turn, it will smoke. Sprinkle a little chicken soup on the side of the pan. Then stir fry it. After the chicken soup evaporates, sprinkle some chicken soup and stir. After several times, the oxtail turns to color. Dish u
Step2:Add some more oil to the pot. Add onion and garlic and stir fry. Add celery and Gan Xun and stir fry. Add some salt
Step3:Add red wine and chicken soup. Then mint and rosemary. Cover the pot until the soup boils
Step4:Then put all ingredients into a pot that can be put into the oven. Cover it for 150 ℃ for 2 hours. Put the oxtail in the oven. Beat the remaining vegetables and juice with the cooking machine and filter the
Step5:Add some fresh vegetables as you like. I add celery and mushrooms. Stir fry them in the oil pan. Add a piece of butter to make them fragrant
Step6:If you don't add new vegetables, you can do this step directly. The next left picture is the filtered juice. The color is dark. So I added some sliced red vegetable heads to make the color of the juice better. Pour the juice into the pot and cook it together with vegetables and oxtail. Cook until the juice thickens. If the salt is not enough, you can add salt to mix
Step7:If it's not eaten right away, it can be heated in the oven at 150 ℃ for half an hour
Cooking tips:If you think it's too much trouble, it's ok if you don't break the filter. But the vegetables are already soft and rotten (they don't taste good), and they absorb the oxtail taste. If you break them and filter them, the taste of the juice will be stronger; all the vegetables have sweet taste, so you don't need to add extra sugar; the taste of 2 hours won't be very soft and easy to melt into the mouth. If you like the soft taste, you can add 3 hours to cook delicious dishes.
