Hi everyone, I'm Lily talking about food.
Beef brisket is part of the meat of the cow, and the beef belly is covered with tendons and oily pieces of meat, which is actually what most people call it. Almost all of the places on the cow's body can be called beef brisket, which is suitable for braising or stewing. There is also a part that is not suitable for stew soup and is only suitable for braised. Beef brisket can be eaten by the general population.
Beef that can be made with a hawthorn or tea leaves is easy to rot, and if the beef stew is clear, it can also preserve many nutrients and not let it lose too much. If you want to cook old beef, you can put a layer of mustard on the beef one night in advance, rinse it with water the next day and then put it in the pot to cook, and then add wine and vinegar when cooking, so that after processing, it will be easy to cook and become tender.
Beef is easy to turn black after being blown, and then it will spoil, so pay attention to some storage methods. People with liver disease should be cautious to eat. There are also elderly children who are not suitable for eating more, because the digestion ability is relatively weak. You can eat beef about once a week, and you can't eat too much at once, otherwise it will accumulate into fat. Beef brisket still contains many proteins and is relatively high in nutrient content. Let's talk about a few ways to make beef brisket.
Bean braised beef brisket: wash and cut the brisket into pieces, soak the soybeans in water and wash them, cut the ginger and green onion for a while, wash and peel the carrots and cut them well. Bring the oil to a boil in the pan, add ginger and beef brisket and sauté the water, then pour in the wine and soup and simmer over low heat for about 20 minutes, then add carrots and some other ingredients, and wait until the stew is all in place before it can be put on the plate.
Braised beef brisket: Pour oil into the pan, then add the onion and stir-fry until fragrant, then add the brisket and some spices of the tomato, and cook it together in the pot. Yam beef brisket stew: Cut the yam into pieces, put it in a casserole dish with the already stewed beef brisket, add the right amount of salt and simmer until the yam is cooked. Sauce beef brisket: Sauté the chopped green onion in oil, pour in the stewed beef brisket, add salt and sauce together and simmer (the sauce is made with peanuts and prawns), and then wait until it is cooked.
Braised beef brisket: Cut the brisket into small pieces, blanch it in boiling water, peel and cut the carrot into large pieces. Put the beef brisket in the pot, pour the seasoning into it, bring it to a boil, change it to a low heat, and then add the green onion and carrots and cook it together for about half an hour. When the taste is almost the same, it will be covered with water starch, and the soy sauce should not be too much, otherwise the color will be too dark, and the flowers of the wine will be made with red wine.
Fish fragrant beef brisket: a whole piece of beef marinated in advance, with onions and cooking wine and boiling water boiled for an hour or so, fished out to cool and cut into slices, put into a bowl, and then add cut into pieces of carrots together to steam for half an hour, take out the soup after the soup out, and then put the beef into a large plate, the soup and spices put into the pot together to cook, pour on the beef, you can put some vegetables around to eat.
Curry brisket: Boil the brisket in water for a while, remove the blood stains on it, and wash it in water and prepare for a while. Cut the carrots and potatoes into pieces and the ginger into slices. After that, put the brisket into the pot, add water, the water is not over the brisket, and then put the other spices into the pot, add the cooking wine and boil it on high heat for more than thirty minutes. Put the brisket out of the pot and put it in another soup pot. Add the potatoes and carrots and continue to simmer over low heat.
Simmer until about forty minutes, wait until the brisket becomes rotten, add two pieces of curry and continue to cook for twenty minutes, before changing to a wok, use high heat to collect the juice, and wait until the soup becomes thick and ready to come out of the pot. When making braised beef brisket, pay attention to: when frying beef brisket, be sure to fry the brisket in blood and water until it becomes caramel colored and put other spices, otherwise it will have a fishy taste. You can also pass the brisket with water in advance.
It is also possible to stir-fry in a pot. But personally, I prefer to put raw meat directly into the pot and fry, so that it can effectively go to the fishy smell. Although spices can have a fishy effect, but can not put too much at a time, so that you can not eat the aroma of meat, if you can not eat spicy can not put dry peppers, or less will have aroma. After the beef is boiled, use enough time to simmer over low heat.
In this way, it can become soft and rotten, can not be anxious, if the water is boiled dry in the middle, then add hot water, do not add cold water. When you finally collect the soup, you can leave as much soup as you like, and there is no need to keep very little or a lot. If you keep more, you can also use it to eat bibimbap. Or it is better to make braised beef noodles.
Braised beef brisket and braised beef are also different, you can eat more soup to keep bibimbap.
Well, this time it will be over, there are other welcome comments you want to know below, next time I will come back to you Oh