Chinese Food
Stewed Beef Brisket with tomato sauce
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The fat content of the beef brisket is very low, but the protein content is very high. It is rich in various minerals and vitamin B groups. It contains all kinds of amino acids. It has the functions of nourishing the spleen and stomach, supplementing qi and blood, strengthening the muscles and bones, etc. so my family often uses it to make eggplant juice beef brisket pot. It is light, appetizing and nutritious.
Cooking ingredients
Cooking Steps
Step1:Soak the brisket in bleeding water for about one hou
Step2:Wash and cut into small pieces
Step3:Put some pepper and cooking wine into the pot with cold water. Blanch 10g ginger for one time
Step4:Remove the froth or use chopsticks to clip out the meat pieces
Step5:Drain the brisket for use
Step6:Put some oil into the pot and heat it, then put in ginger, fragrant leaves, star anise, grass fruit, dried red pepper and stir fry to produce the fragrance
Step7:Pour in the brisket. Add some cooking wine and stir fry for a while
Step8:Pour in eggplant juice and stir well
Step9:Pour into the casserole. Add some hot water to the brisket
Step10:Simmer for half an hour
Step11:Put in the carrot and continue to stew for half an hour. Turn off the heat. Sprinkle with coriander.
Step12:Finished product
Step13:Finished product.
Cooking tips:1. When the stew is ready, you can add some sugar and salt to taste according to your own taste. The eggplant juice I used is salty enough, so I didn't add salt in the whole process. I didn't put it because I didn't eat sugar; 2. Be sure to pour in hot water to stew. If I use cold water, the beef brisket will taste hard; 3. How to choose beef? The fresh beef color is even and glossy. The fat is clean white or milky yellow; elastic. The depression after finger pressing can be restored immediately ; no smell. There are skills in making delicious dishes.
