Chinese Food
Stewed Beef Brisket with mushroom
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Beef is the favorite of meat. Beef also likes brisket. Beef Brisket is especially suitable for stewing. It's time. The meat is crisp but not rotten. I used to stew beef brisket with red wine, that is, Stew Beef Brisket with red wine instead of water. It's fragrant. Also made potato stewed beef brisket.. It's a special meal. Generally, this kind of brisket is made. In addition to onion, ginger, garlic and spices, it's only mixed with soy sauce. Actually, it's Stewed like that. It's delicious. Just this time. I tried another condiment. At first, I just tried it. I didn't expect the effect was particularly good. That's tea sauce. I was at home when I was a child. The sauce was only used to make tea noodles. It's not used as seasoning alone. I don't know it will make a dish more colorful. Chacha sauce is a kind of mixed seasoning originated from Chaoshan, which is popular in Fujian Province, Guangdong Province and other places. It is light brown in color and paste like. It has garlic, onion, peanut and other special compound fragrance, shrimp and soy sauce compound fresh and salty taste, as well as slight sweet and spicy taste. Especially suitable for all kinds of meat
Cooking ingredients
Cooking Steps
Step1:Soak the brisket in cold water for about half an hour. Change the water back in the middle. Soak the blood out. There's no need to blanch for a while. Soak Tricholoma in light salt water for 20 minutes. Swivel and wash away the sand on it. Prepare all ingredient
Step2:Spoon 2 spoonfuls of tea sauce. Mix up the beef brisket. Marinate for about 10 minutes. (use a spoon to mix the oil on the sauce evenly before scooping it
Step3:The pot is hot. Some oil. Stir fry chives, ginger and garlic. Pepper. Pour in the marinated brisket. Stir fry until discolored. Pour in cooking win
Step4:Transfer in the raw, old, stir fry and color. Pour in the hot water that has not been used for the brisket. Boi
Step5:Turn to the pressure cooker. Steam and press for about 15-20 minutes. If you have time, it is suggested that you can stew it directly in clay pot. More delicious.
Step6:When the pressure cooker is done, let it cool naturally. Pour the beef brisket into the cooker. Add in Tricholoma. Simmer on low heat until the Tricholoma is ripe. The soup has thickened. Add some salt according to the taste. You can keep some soup. Bibimbap is very goo
Step7:Finished produc
Step8:Finished produc
Cooking tips:Stewed Beef Brisket with tea sauce. It tastes very rich. I use Huangpai sauce. It's very thick. The beef brisket was not blanched in advance, so that the taste of the sauce would permeate during the pickling process. But be sure to soak the brisket in cold water for half an hour first. Change the water twice in the middle. Soak the blood water out. There are skills in making delicious dishes.
