Chinese Food
Braised taro with beef brisket
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The weather is obviously cold. It has dropped several degrees. In winter, we should not only wear warm clothes but also eat some warm stomachs. It can enhance the body's resistance to disease. And it can strengthen the muscles and bones, especially beef. Especially when there are children at home, I do it once a week. It's good for children's growth and development. And the beef is not greasy. Just throw some materials in the pot and cook it. There is no need to put oil in it. The natural and special taste can stir up the appetite. Baoma's favorite is the beef brisket. It's delicious with a little fat. Every time, I will make two Jin. One part will be braised with some vegetables. The other part will be divided into small bags and frozen with some soup. It's delicious to cook noodles early and add some vegetables. It's more beautiful to make a poached egg Adults and children don't eat enough. My son and I like beef brisket best. It's a little expensive. Maybe I grew up in Inner Mongolia. I have no natural resistance to beef and mutton, especially the fresh one. It's rotten. It's fragrant. In fact, beef is very special
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Taro. I choose taro. The noodles are more deliciou
Step2:Cut the beef brisket into larger pieces to soak in the blood. Put the cold water in the pot and boil the hot water
Step3:Turn off the foam and turn off the fir
Step4:Prepare ingredients - onion, ginger, pepper, star anise, cinnamon, hawthor
Step5:Put the beef brisket into the pressure cooker. Add hawthorn, scallion and ginger, pepper, star anise, cinnamon, soy sauce, cooking wine. Boiled water without ingredient
Step6:Pressure beef and mutton in pressure cooker for 30 minute
Step7:Prepare the beef when it's almost out of the pot - peel the taro and wash it with 1 / 3 of the cutters. Cut the carrot into the cutters. Cut the onion into the slices
Step8:Add vegetable oil in the pot. Stir fry the onion to make the flavor. Stir fry the taro and carrot until the carrot is broken. Pour in the beef and soup. Don't have too much soup. It's OK to level with the ingredients. Add salt and heat to boil, then collect the soup and stew
Step9:It's not a lot of soup, it's a bit thick, and taro is soft and rotten, so you can turn off the heat and get out of the pot
Cooking tips:Baoma tips - 1 don't make too much soup when pressing beef. The taste is all in the soup. Besides, the beef brisket is a little more fragrant. 2. Stewed beef quickly rotted on hawthorn. It can also be fried with orange peel. 3. Onion to make it smell better. 4. I used 2 jin of beef brisket this time. After being pressed, I brought soup to another large bowl. It was used to cook noodles for children. The taste was very good. I think it's better to eat taro. It's better to use taro and taro. It's also delicious when it's cold. 6 carrots can be put as much as you like. Potatoes and turnips are also very delicious. There are skills for cooking.
