Chinese Food
Yunnan peppermint brisket
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If you are entertaining friends at home, Hua'er doesn't worry about it at all. There are always several good home-made dishes. As long as there is meat, you can feel at ease. However, when entertaining friends outside, they always worry about making people uncomfortable. They always ask each other if there is any taboo before. In recent years, several parties have found that it is not wrong to take friends to eat Yunnan food. Whether it's grilled fish, chicken or beef, it's tasty and not greasy. During the dinner, I, a crazy cook, will also ponder how to integrate the light and healthy practices into the daily diet. This Yunnan style peppermint brisket is a relatively successful one. Fresh mint leaves with strong beef brisket, less oil, fresh flavor, strong beef flavor. Especially under the delicacies, mint will be more and more full-bodied. So such a delicious food must be shared with friends. In autumn and winter, we should also eat meat to have a little fresh. Let surprise and happiness stay on the tip of our tongue. -
Cooking ingredients
Cooking Steps
Step1:Wash beef brisket and cut into square piece
Step2:Peel and cut potatoes. Soak them in water.
Step3:Shred ginger and scallion. Prepare dried peppers, prickly ash, star anise and cilantro.
Step4:Put some oil into the frying pan and heat it. First put in dried pepper and pepper. Stir fry until fragrant and then filter out. Only the base oil is needed. Then add the star anise and onion and ginger to make it fragrant.
Step5:Then put in the brisket. Stir fry until the color changes. Add 1 tbsp cooking wine. 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce, continue to stir fry. Then pour in fresh water without beef.
Step6:Then put in the brisket. Stir fry until the color changes. Add 1 tbsp cooking wine, 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce, continue to stir fry. Then pour in fresh water without beef.
Step7:When preparing mint, it's better to cut it with stem as shown in the picture. Don't just cut mint leaves. The flavor with stem is stronger
Step8:If you don't mind trouble here, it's just like Hua'er. Just press the beef for 20 minutes, and then pour it back into the frying pan. Put in the potatoes, add salt and rock sugar, and then the soup will be reduced to thick.
Step9:From wok to high-pressure wok, it's actually for the flavor. Of course, it's not time-saving. Using a pressure cooker can make the meat quickly ripen without reducing the soup. If you use a frying pan in this process, the soup will surely lose a lot; of course, the stew made with a pressure cooker is not fragrant, so you need to change it into a frying pan and add vegetables. When you stew slowly, it will increase the fragrance and taste, and it will not make the vegetables too rotten. Pig's hoof and beef. You can do that.
Step10:At this time, put in the mint. Stir it. Make the mint into the soup. This delicious food is ready.
Step11:I have an appetite.
Cooking tips:There are skills in making delicious dishes.
