Chinese Food
Braised Beef Brisket soup
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In the last article, I shared with you the practice of hot dry noodles. I left a suspense about the practice of brine. One reason is that it's brine. In fact, it needs to make a complete dish. It should be taken seriously. Brine is the thick ink that makes the finishing point for hot dry noodles. It seems that it's casual and doesn't matter. But because of it, hot dry noodles can become full of vitality. In Hubei, the hot and dry noodle shop usually sells rice noodles, beef noodles, miscellaneous beef noodles, fried sauce noodles and three fresh noodles. They boil a large pot of miscellaneous sauce, beef, miscellaneous beef, kelp and so on and put them aside. It's the brine of northern braised noodles. The maozi in Yunnan rice noodles. If you want, you can cover the rice noodles with a spoon. The store doesn't usually boil the hot and dry noodle brine separately. Instead, they use the broth with heavier taste. So the hot and dry noodles brine we share today is actually a marinated beef brisket. The brine is just a spoon. The rest of beef and soup can be used to make beef brisket rice and beef brisket rice
Cooking ingredients
Cooking Steps
Step1:Blanch the beef brisket. Boil the Beef Brisket with water, put it in and cook for about 3 minutes. Remove, wash and drain.
Step2:Light the fire. Pour in about 4 tablespoons of cooking oil. Stir fry the spices, onion, ginger and garlic. Because some spices are very broken. So put them in the sieve and stir fry. Otherwise, it will be troublesome to filter them out. Cut the ginger and scallion that can't be put down and fry them separately. Fry them for 1 minute and fish them ou
Step3:Put the roasted spices into the spice bag or spice box. Set aside. My perfume belt is sewn by myself with clean gauze. It's available on the Internet. Don't buy paper one. If there is too much oil, it will burn.
Step4:Light fire. Put a spoonful of bean paste in the oil that has been fried with spices. Stir fry. Turn to medium heat. Put in the drained beef. Stir fry until the beef is dry and hard. Then pour in cold water to completely cover the beef.
Step5:When the water is boiled, add some salt, cooking wine, raw soy sauce, half a box of concentrated soup treasure and packed spice bags. It's a secret to add thick soup treasure. The best way to stew marinated beef brisket is to boil it in chicken soup or pork bone soup. I steal a little lazy and use thick soup treasure instead.
Step6:There's a casserole at home. You can pour the beef brisket and soup with meat into the casserole and boil it over low heat like me. It's more delicious. If not, it's OK to turn the iron pot to a low heat and cover it. In less than half an hour the room is absolutely fragrant. Boil for about 2 hours. The meat is as bad as you want. It's done.
Step7:Leave the oil in the soup and put it into the hot dry noodles to make the brine. Take oil and beef brisket and cover it with rice flour. It's a bowl of super fragrant red oil beef brisket powder. It's also great to take out the beef brisket alone with rice.
Cooking tips:There are skills in making delicious dishes.
