Beef is rich in protein, iron and other trace elements, and is a very nutritious ingredient. Today's introduction of this bamboo shoot roast beef is one of the classic dishes of Sichuan restaurants, and it is also a dish that I personally like.
By quitting coffee
<h2>Royalties</h2>
Beef brisket 600g
Bamboo shoots 800g
1 green onion
Ginger 3 tablets
4 cloves of garlic
1 octagon
2 incense leaves
1 small piece of cinnamon
Sannai A small piece
Chili sauce (bean paste) 2 scoops
Pickled ginger 3 tablets
4 pickled peppers
2 scoops of cooking wine
Peppercorns 15 pcs
6 dried chili peppers
A pinch of salt
Light soy sauce 3 scoops
Braised soy sauce 2 scoops
1 scoop of dark soy sauce
A little sugar
1 coriander
<h2>Practice steps</h2>
1: Cut the bamboo shoots bought in the market and blanch the water in a pot to remove the astringency.
2: Soak the boiled bamboo shoots in cold water for a while.
3: Cut into 4-5CM long segments for later.
4: Cut the beef brisket into large pieces, put the pot in cold water, add the shallots, ginger slices, 1 spoon of cooking wine, bring to a boil and cook for 10 minutes.
5: Let the cooked brisket cool slightly
6. Cut into 3*3CM size pieces.
7: Prepare seasonings, 6 dried chili peppers, 1 star anise, a small piece of cinnamon, a small piece of Sannai, about 15 peppercorns, and cut the garlic in half. Slices of old ginger.
8: Heat oil in a cold pan, add beef brisket at 50% oil temperature and stir-fry for 2 minutes.
9: Stir-fry in the seasonings until fragrant.
10: Stir up the beef, add two spoonfuls of chili sauce (you can also use watercress sauce) into the oil and stir-fry the red oil.
11: Add one spoonful of cooking wine, three spoons of light soy sauce, two spoons of braised soy sauce, one spoonful of dark soy sauce, a little sugar, stir-fry well.
12: Add the bamboo shoots and stir-fry well, stir-fry for about 2 minutes.
13: Pour all ingredients into the soup pot and add 2000 ml of water. Bring on high heat, cover and bring to a boil, turn to medium to medium heat and heat for 1.5 hours (pressure cooker for half an hour).
14. Try the taste and add salt as appropriate. At this time, add pickled pepper to pick up ginger to stimulate a fresh spicy taste (there is not too spicy), and simmer for another 20 minutes or so.
15, start the pot and sprinkle a little coriander on it.
<h2>Tips</h2>
Beef cut into small pieces is a little more flavorful, bamboo shoots this ingredient is not rotten, can be put with beef, if it is potatoes and other ingredients will be put in the last half hour. At this stage, to prevent the burning dry, if the final soup is more, you can open the lid of the pot, high heat to dry the soup.
<h2>Nutritional benefits of beef brisket</h2>
1. Regulate post-illness weakness
Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's disease resistance, growth and development and postoperative, post-illness recuperation of people in supplementing blood loss, repair tissue and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season of the good tonic.
2. Replenish blood and nourish blood
Beef has the effect of tonifying qi, nourishing the spleen and stomach, strengthening the bones and muscles, dissolving phlegm and breathing wind, quenching thirst and stopping salivation, and is suitable for people with hidden qi, shortness of breath, weak muscles and bones, anemia for a long time and yellow face.
3. Strengthen the bones
Buffalo beef can calm the fetus and replenish the spirit, and yellow beef can calm the qi, strengthen the spleen and stomach, and strengthen the bones.
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