Hello everyone, I am a lotus mother, food is delicious, what you make yourself is delicious! Simple ingredients, delicious home cooking, like I remember to pay attention to Oh! Today, I would like to share a spicy, soft and delicious braised beef with noodles!
It's getting colder and the beef is simmering! Our family eats more beef in autumn and winter, stew, braised, boiled hot pot, and likes everything. I haven't eaten spicy beef for a long time, so I decided to make a little to eat. Today, I will share one of our classic dishes in Sichuan: roast beef with bamboo shoots, which can be eaten with noodles even under the next meal, and the taste is spicy and delicious.
Dried roast beef with bamboo shoots is the most common dish in our side of the banquet, from the dam banquet in the countryside to the five-star restaurant. The beef is soft and rotten, melts in the mouth, and the soup is full of flavor and spicy. Eat a piece, soft and rotten, bamboo shoots crisp and tender, can not stop chopsticks. Endless soup, hot one poured noodles on, especially fragrant!
Braised beef wants to be delicious and crispy, and it often takes a lot of time and energy to do it. Because beef is more vigorous, it is not easy to cook, generally use low heat to simmer for more than 2 hours, the taste is good. Before the beef is put into the pot, it should be soaked in water to remove the excess blood water, then put it in the cold water pot to blanch the water, and then simmer slowly over low heat. Because I go to work, I don't have time to watch, so I often use an electric pressure cooker to stew this dish, and when I rest at noon, I process and fry the beef, put it in the electric pressure cooker and stew it, and you can eat it directly after you go home from work. The pot is soft and rotten, the aroma is overflowing, and it tastes delicious when you smell it. The following will be this Sichuan version of the braised beef recipe to share with you, like you can try to do.
<h1 class="pgc-h-arrow-right" > braised beef</h1>
Ingredients: beef tendon 1500g, soaked bamboo shoots 500g, 1 piece of ginger, dried chili pepper, peppercorns to taste, 1 grass fruit, 1 small piece of cinnamon, star anise, shanna (1 sand ginger), a little white cocoa, 1 pinch of cumin, 2 spoons of cooking wine, 1 tsp of sugar, salt to taste, 1/2 spoon of dark soy sauce, 1 spoon of red oil watercress sauce, 1 spoon of paprika
method:
1, beef tendon meat washed and soaked in water soaked in bloody water, so that the treated beef, fishy taste is not heavy. The dried bamboo shoots I bought are ready to be soaked, and they only need to be cleaned. There are many varieties of dried bamboo shoots, just choose your favorite. Of course, fresh bamboo shoots can also be used to roast beef.
The processed beef tendon is cut into small pieces with a knife, and the dried bamboo shoots are also cut into pieces of the same size.
2, boil water, beef tendon meat cold water into the pot, put in the cooking wine to fishy, boil on high heat, skim off the foam and fish out, rinse and set aside.
3: Stir-fry ginger and beef for a few minutes, then add dried chili peppers, peppercorns, star anise, cinnamon and sand ginger, tangerine peel, cumin and stir-fry together.
4: Then add chili powder and stir-fry well, stir-fry to create a spicy flavor, then add watercress sauce, sauté out the red oil color, then add the cut bamboo shoots and stir-fry evenly
5. Add an appropriate amount of boiling water, the amount of water is not more than all the ingredients. Add salt, 1/2 scoop of dark soy sauce, a pinch of sugar and pepper and bring to a boil over high heat
6: Then turn to the inner tank of the rice cooker, put it in the electric pressure cooker and start simmering
7, cover the pot lid, the function of the choice of stew, the time set for 1 hour, after 1 hour you can eat soft and fresh braised beef.
If it is a normal pot stew, it will take about 2 hours, and it should be simmered slowly.
This time I used zhenmi's new UFO rice cooker pressure cooker, which is a rice cooker and a pressure cooker in one, with two inner tanks, one cooking rice, one stew, high-pressure stew, rotten meat soup, very convenient to use.
8, the time to open the lid, the strong aroma comes to the nose, taste a piece of meat, soft rotten into the taste is very fragrant, more fragrant than the previous pressure cooker stew at home.
9: Put it out of the pot and put it in a bowl and put the parsley on it. A soft and fragrant, delicious and delicious roast beef with bamboo shoots is finished. You can make more at a time, put the endless one in the crisper box, eat the noodles the next morning when cooking, heat up, pour on the noodles, that delicious, mouth-watering, so fragrant! If you like this Sichuan-style version of braised beef, try it!
Ho Ma Mei Food Language:
Beef can be beef brisket or beef tendon meat, you can like which part you like. I love beef tendon meat, it tastes better with tendons. Before the beef is cooked, it should be soaked in cold water, and the cold water should be blanched in the pot, so that the beef is not fishy and the color is not black.
The side dish of roast beef can be potatoes, radish or favorite ingredients.
When beef stew, remember to add boiling water, and increase the amount of water at a time, do not add water in the middle. If there is no pressure cooker, the ordinary pot is simmered slowly over low heat, and the simmering time is longer, so that the beef will be soft and rotten.
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