A stew suitable for summer, it is very fragrant without the broth, and the soup bibimbap can be licked on the plate, not enough every time
A stew suitable for summer, it is very fragrant without the broth, and the bibimbap in the soup can be licked on the plate, and it is not enough to eat every time.
In the midsummer season, the weather is hot and the heat is scorching, and the natural gas has a serious impact on the internal organs of the human body. Because the biggest feature of summer is that one word is hot, so it is better to be cool, so it is recommended to eat less greasy food. It is better to eat pork in summer than to eat beef, because the weather is hot in summer and consumes a lot, especially for children with mental work or people who exercise more, eating beef in summer can provide muscles and cells with a lot of high-quality energy.
What I am sharing today is the "most ecstasy" way to eat beef, that is, stewed beef brisket with tomatoes. Why do you say this way of eating is "the most ecstasy"? First of all, the two foods are very nutritious, especially the beef brisket fully absorbs the juice of the cold tomatoes, but the tomato juice also incorporates the fragrant taste of beef, the meat is soft and smooth, and the soup is delicious, so it is very fragrant without adding broth, children. Bibimbap with a rich soup is simply licking the plate.
Braised Beef Brisket with Tomatoes
All ingredients: 1 piece of beef brisket, 4 tomatoes, green onion, ginger, bay leaf, cinnamon, star anise, dried chili, rock sugar, dried hawthorn, appropriate amount of cooking oil, appropriate amount of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce
Step 1: Clean the tomatoes first, then make a cross on it lightly, then start the pot, add an appropriate amount of water to the pot, after the water boils, put the tomatoes in the pot, blanch for about 1 minute, remove Tear off the skin of the tomato, change the knife and cut into pieces, put it on a plate and set aside.
Step 2: Cut the beef brisket into pieces, then set up another pot, add an appropriate amount of water to the pot, then put the beef brisket into the pot with cold water, then add the shallots, ginger slices and appropriate amount of cooking wine, turn on high heat and cook until the pot boils, then Skim off the scum on the top, and finally remove and rinse, control the moisture, and set aside.
Step 3: Set up another wok, add an appropriate amount of cooking oil to the wok, when the oil temperature is 50% hot, turn to low heat, then put the rock sugar into the wok, fry until the rock sugar is completely melted and caramelized, set aside.
Step 4: After frying the rock sugar, pour the dried brisket into the pot, stir fry evenly and color, then add onion, ginger, cinnamon, bay leaves, star anise, dried chili, dried hawthorn and a spoonful of old Soy sauce, two tablespoons of light soy sauce, and one tablespoon of oyster sauce, stir-fry over high heat to evenly color, set aside.
Step 5: After frying until colored, then pour in half of the tomatoes and two large bowls of boiling water, cover with a lid and boil over high heat until it boils, then turn to low heat and simmer for about 80 minutes.
Step 6: After simmering until the time is up, finally pour the remaining tomatoes into the pot, add an appropriate amount of salt, and then simmer for about 10 minutes, set aside.
Step 7: Finally, simmer until the soup is thick, then turn off the heat and serve. This tomato stewed beef brisket is ready, the soup is delicious and rich, sweet and sour, super delicious, and the aroma also fills the whole kitchen with the bubbles that boil, haha.
CD tip: Before blanching the brisket, you can soak the brisket for a while, so that the blood can be easily soaked. What's more, when the beef brisket is blanched, be sure to put it in the pot with cold water, first skim off the blood in the pot, and then rinse it out!