Today to share with you a "beef brisket stew potato" home-cooked method, beef brisket after time to boil filled with mellow aroma, sucking full of soup potatoes, carrots become more soft and sticky, color and flavor are complete, there are likes to learn quickly.
Ingredients: Beef brisket
Side dishes: carrots, potatoes
Accessories: green onion, ginger, star anise, cinnamon, fragrant leaves, dried chili peppers
Seasoning: cooking wine, dark soy sauce, salt, chicken powder, sugar, pepper
【Beef brisket stewed potatoes】—— Soft and rotten
1. Let's start preparing the ingredients
Prepare a piece of beef brisket, cut into thick slices, and then cut into diced beef of about 2 cm for later.
2. Let's start preparing the side dishes
Prepare a potato, peel off the outer skin and cut into evenly sized hob pieces.
Prepare a carrot and cut it into hob pieces.
3. Start preparing the excipients below
Prepare the green onion in one section and cut into circles.
Prepare a slice of ginger and cut into slices.
Put them all together and grab an appropriate amount of star anise, cinnamon and fragrant leaves to set aside.
3. Blanch the brisket below
Boiling water in the pot, beef warm underwater pot, so that the protein on the surface of the beef will quickly solidify, can prevent the loss of amino acids inside, eat more delicious, pour a little cooking wine to fishy, after the water boils, skim off the foam in the pot, blanch the water for 30 seconds Pour out the control water, this step is mainly to cook out the blood water in the beef, and the residue that the cool water cannot clean.
The ethanol in cooking wine dissolves the amines that produce a fishy taste in the meat pieces, and the fishy smell is carried away with the volatilization of the alcohol during the heating process.
4. Start cooking below
Burn the oil in the pot, after the oil is hot, pour in the spices such as onion, ginger, star anise, etc., and then grab a few dried peppers and stir-fry together, after frying the aroma, pour the appropriate amount of water along the edge of the pot, pour the beef into the pot, add the appropriate amount of old soy sauce background color, stir the color evenly, and then add a spoonful of salt, stir it up, turn the heat to boil the soup.
After the soup is boiled, pour into the pressure cooker, reduce the heat for 10 minutes after steaming, and simmer the beef to taste.
After 10 minutes, pour the beef back into the wok, pick out the spices such as shallots, ginger, star anise, etc., pour the potatoes and carrots into the pot, cover the pot and simmer for 8 minutes, stew the potatoes and carrots softly, and let their nutrients be integrated into the soup.
After 10 minutes, add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar, a spoonful of pepper, stir to open the seasoning, the ingredients can be plated after flavoring, and finally sprinkled with a little green onion, you can eat.
The salt is added twice, one is to taste the bottom, and the other is to season again.
Well, a tender and delicious beef brisket stew with potatoes is ready.